Three Deutsch Recipes To Put Some Meat On Your Bones! 🌞

[justaprogressive]

Kasespatzle: (Cheese Noodles)
Calories – 245, Fat – 13.1 g, Carbohydrate – 20.1, Protein – 11.5 g

Ingredients:

250 g (9oz) spaetzle
40 g (1 1/2 oz) soft goat’s cheese with herbs
50 g (2oz) emmental cheese, grated
Salt to taste
Pepper to taste
½ tablespoon oil
½ tablespoon butter
1 small onion, thinly sliced

Method:

1. Fill a sauce pan with water and place over medium heat. Add the spatzle and a
teaspoon of salt.

2. Cook the spaetzle until it floats on the top. Strain and keep aside.

3. Place the spaetzle in an oven proof dish. Add goat’s cheese, emmental cheese, salt
and pepper.

4. Place in a preheated oven at 180 degree C/ Gas 4 (350° F ) for around 20 minutes or until the
cheese is melted and golden brown.

5. Meanwhile heat a non stick sauce pan. Add butter and Sauté the onions until
translucent.

6. Serve the spaetzle with sautéed onions.

From "The German Family Cookbook"
https://www.goodreads.com/book/show/24484656-german-family-cookbook

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Beer Glazed Brats and Sauerkraut

I came up with this recipe because when I cook sausage with beer
and onions, the taste is too light. I am always looking for a strong
taste of beer, that’s all. If you like American German flavour, this is a
very satisfying dish. I loved this dish and served it on potato rolls,
served with spicy German mustard, Swiss cheese, and cold beer.

Preparation time: 50 minutes

Ingredients for 6 servings:

Celery seeds - 1/8 teaspoon
Coriander seeds - 1/8 teaspoon
Fresh bratwurst sausages - 1 pound
Lager beer - 12 ounces
Light brown sugar - 1 tablespoon
Dry mustard powder - 2 teaspoons
Onion powder - 1 teaspoon
Ground black pepper - 1/8 teaspoon
Dried dill weed - 1/8 teaspoonDrained barrel-aged sauerkraut - 1 pound

Instructions:

Crush the celery seeds and coriander seeds until ground using a
mortar and pestle.

Fry the sausage in a large non-stick pan and over medium heat.
In a bowl, combine beer, brown sugar, dried mustard, onion powder,
black pepper, dill, chopped celery, and coriander seeds. Stir well to
dissolve the brown sugar.

Pour the brown sugar mixture (Point 3) over the sausage. Bring to a
boil and reduce heat to low; cover the pan and simmer for 10
minutes.

Open the lid and increase the heat to medium; Boil the sauce for 20
minutes, and it will become a thick syrupy liquid. Tilt the pan to coat
the sausage in the thick sauce until completely coated. Transfer the
sausage to a plate.

Cook the sauerkraut in the same pan for 5 to 8 minutes. Stir to mix
with the remaining sauce.

Transfer the sauerkraut to a serving plate and place the cooked
sausage on top.

From "The Must Have German Cookbook"
https://www.goodreads.com/book/show/59974129-the-must-have-german-cookbook-with-pictures

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Crispy Roasted Chicken

This oven-roasted chicken was inspired by the Brathaehnchen. It is
commonly found in small Bavarian shops and food carts. You can
eat this chicken with many side dishes, but my favorites are fries,
pasta, and a delicious garden salad. Weiss beer does not hurt!

Preparation time: 1 hour 30 minutes

Ingredients for 6 servings:

Coarse salt - 1 teaspoon
Coriander seeds - ½ teaspoon
Dried sage - ½ teaspoon
Fennel seeds - ¼ teaspoon
Dried rosemary - ¼ teaspoon
Chili powder - 2 tablespoons
Garlic powder - 2 teaspoons
All-purpose flour - 2 teaspoons
Onion powder - 1 teaspoon
Vegetable oil - 5 tablespoons
Half-lengthwise cut broiler-fryer chicken - 4 pounds

Instructions:

Preheat the oven to 425°F.

Grind the coarse salt, coriander seeds, sage, fennel, and rosemary
in a spice mixer or mortar until it becomes a coarse powder. Transfer
the spice mixture to a bowl and add the chilli powder, garlic powder,
flour, and onion powder; add vegetable oil and stir to make a smooth
paste.

Dry both sides of the chicken using a paper towel, then rub the spice
sauce on both sides of the chicken. Remember to also coat
the wings and legs.

Place the two halves of the chicken on a baking dish. Leave a gap
between the 2 chickens (make sure the two halves do not come in
contact with each other).

Bake the chicken in a preheated oven for about 1 hour. When done,
remove from the oven and leave for 10 minutes before cutting.


From "The Must Have German Cookbook"
https://www.goodreads.com/book/show/59974129-the-must-have-german-cookbook-with-pictures


Mmm succulent!

[NJCher]

1. These recipes

Are “totally October!”

[justaprogressive]

2. LOL