Dumplings like on the alp!
February 2nd, 2018 | side dishes
Not just because they are that delicious, no, also because they can be prepared with leftovers (you know: “too good for the bin” and all that.) We don’t throw away a single piece of stale bread. We cut it into small cubes, let it dry and use it to prepare dumplings. And who ever was hiking in the mountains knows how tasty dumplings are on a mountain lodge. Dumplings in broth or dumplings with bacon and cole slaw like on the mountain? Let’s go
Of course, you can buy your dumpling bread. In southern Germany you can get this „Knödelbrot“ (diced bread) at every bakery. In northern Germany and probably the rest oft he world you have to do it yourself. Leave bread rolls a day or two and then cut into small cubes. I personally use stale bread, cut it in small cubes and dry them. I store them (well dried) in a large clay pot with a lid, until the sufficient amount for dumplings is reached. You can also use dark seed bread. However, there should always be a proportion of dark and light bread, 50:50 is ideal. We like even a sunflower or pumpkin seed inside the dumplings. Why not. After all, we buy best organic bread, why should we throw away any leftovers?
(yields 9 – 10 dumplings – attention: dough needs time to rest about 50 minutes + 15 minutes cooking time)
That's how the wife of the captain does it
I have always a ready supply of dumplings in the freezer. Thaw, shortly warm in boiling salt water, finished. You can also sauté them in butter. Try it!
Leave me a message
Pescado a la Veracruzana – Mexican tuna
In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!read more
BBQ with a difference: hot smoked salmon
A grill with lid, charcoal, beech wood smoking chips, salmon – you’re ready to go. The salmon is on the table in 15 minutes and tastes sensational! In addition a salad and a glass of ice-cold white wine – the summer evening is saved.read more
Rabbit with stuffed onions and apples
A festive dish, made for the family party at Easter! The rabbit legs stay in the oven for three hours at low temperature – enough time to prepare the stuffed onions and bring the banquet to the table. Slow Food, so to speak.
Due to the long, gentle cooking time, the rabbit is super-tender and juicy, the stuffed onions taste delicious and are a real eye-catcher. The stewed apples and a velvety-spicy sauce complete a perfect festive meal. Your guests will be thrilled!read more
Winter? Savoy cabbage!
To me, cabbage rolls belong to winter time such as asparagus and strawberries to the month of June. Savoy is full of vitamin C, iron, magnesium and vitamin B6. So all what you need to get healthy through the dark season. Let’s enjoy the winter!read more