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Coconut-Rice

Coconut-Rice

A recipe that somewhat had its origin in a remaining food, but it turned out to be rather good.

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Cocosrice
Course fast, Main Dish
Cuisine Asian
Servings
Course fast, Main Dish
Cuisine Asian
Servings
Instructions
  1. Just mix all ingredients (besides the peaches) together and add gradually water, as the rice needs it. If you are in the more sweet food, you could also use the sugar water from the peaches can.
  2. Season with plenty of salt, ingwer, curry and Kurkuma
  3. When the rice is soft, add the quartered peaches (and let them get softer for a while)
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(Sweet) Curry Sauce

(Sweet) Curry Sauce

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(Sweet) Curry Sauce
The classical sauce with any kind of sausage, fries and mayonnaise!
Course Sauce
Servings
Ingredients
Course Sauce
Servings
Ingredients
Instructions
  1. Peel the apple and chop it into small pieces
  2. Pour the coke into a pot, add the apple pieces and condense it to about 100ml
  3. Use a handheld blender to puree the apples in the coke sirup
  4. Add the ketchup
  5. Season everything with the curry powder, vinegar, chili sauce and salt.
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Plumcake

Plumcake

A classical German cake in autumn is the plum cake. It is basically a must to eat it with whipped cream.

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Plumcake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix all ingrediences (besides the plums...) and let it grow for about 30-40 minutes in a warm place, covered by a wet towel. Probably it won't grow really high, but that is normal.
  2. Half the plums, take the stone away and wash them
  3. Roll the dough onto a baking tray, and place the plums over it. Place them somewhat standing and overlapping.
  4. Put it into the Oven in around 200 (C) degrees for 25-35 minutes, until the plums are getting soft and brown.
  5. Take it out and sprinkle sugar over it. Depending on the sweetness of the plums, you need different amounts...
  6. Serve it with whipped cream
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Scrambled Tofu

Scrambled Tofu

A warm, egg-like dish that perfectly fits for long breakfasts on Saturday/Sunday mornings

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Scrambled Tofu
One often faced issue on Saturday or Sunday morning is, how to boost the breakfast! One really good way that keeps you also going for quite a while is the scrambled tofu. Of course it tastes different than scrambled eggs, but it is so delicious that I would say it tastes better than eggs. We always make a large portion so that we have something for the next day and find ourselves then in the situation that we need to do it the next day again.
Servings
2 persons
Ingredients
  • 300 g Smoked Tofu If not available also natural tofu is alright
  • 1 tsp Kala Namak Indian stone salt that has a strong, eggy taste
  • 1 pcs Onion
  • 2 pcs Mushrooms Optional, if not available, just don't bother and ignore that line
  • Curcuma
  • Oil some neutral tasting
Servings
2 persons
Ingredients
  • 300 g Smoked Tofu If not available also natural tofu is alright
  • 1 tsp Kala Namak Indian stone salt that has a strong, eggy taste
  • 1 pcs Onion
  • 2 pcs Mushrooms Optional, if not available, just don't bother and ignore that line
  • Curcuma
  • Oil some neutral tasting
Instructions
  1. Grind the Kala Namak to a fine salt (it usually comes in a stony form)
  2. Put the Tofu together with the curcuma and the kala namak and a good amount of oil in a bowl and mix it with a fork
  3. Chop the onions roughly, and start to fry them in a pan. Just before they become translucent, add the tofu and fry it together with high heat.
  4. When the Tofu has some brown areas, take it away and serve.
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Green Cabbage

Green Cabbage

A classical German dish in the autumn time.

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Green Cabbage
This classical German dish is typically served in the autumn time, it is said green cabbage is the best, once it has seen some frost. There are also two types of philosophies how it should be prepared, in some areas the cabbage is prepared together with potatoes in some other areas the potatoes are served separately. This recipe here has the potatoes inside.
Course Main Dish
Cuisine German
Servings
3-4 persons
Ingredients
Course Main Dish
Cuisine German
Servings
3-4 persons
Ingredients
Instructions
  1. In case you use fresh green cabbage, start by boiling it soft in a large pot of salted water.
  2. Once the cabbage is soft, take it out, cool it down with cold water and then chop it small with a large knife. It can be really small, don't be shy while chopping. If you want to have a more 'delicate' version, you can also remove the trunks from the leaves, I however, usually keep them also inside.
  3. Peel the potatoes, chop them (roughly) into 1x1cm cubes and cook them until they are soft. Then pour the water away and add the chopped cabbage (or the unfrozen one...)
  4. Then add carefully the vege stock and observe how liquid it is, it shouldn't be a soup, but neither as hard as mashed potatoes...
  5. Add the margarine. Also here, 100g is just a rough number, if you like it oilier, just add more.
  6. Chop the onions in regular (not too fine, not too rough) cubes and add them also.
  7. Then add a good amount of smoked salt as well as the two spoons of mustard.
  8. Keep the whole pot boiling (at low temperature) for about 1-1.5 hours and stir it occasionally. If you have the feeling it is still too liquid, keep the lid off, otherwise keep the lid on the pot.
  9. Season it for taste with salt and mustard again.
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