Scrambled Eggs with Shiitake Mushrooms

SERVE : 4

INGREDIENTS:

4 eggs

1/4 cup milk

1/2 small onion - chopped fine

2 Tbs butter

1-2 slices bacon - optional

hand full shiitake mushrooms  - chopped

shredded cheese

1/4 tsp salt, pepper, basil, caraway seeds

1 clove garlic

fresh veggie - bell peppers, tomatoes…

DIRECTIONS:

1. Break eggs into a med size bowl. Add milk, salt, pepper and basil. Beat egg mixture with fork or wire whisk up to 1 min.

1. Place butter and (bacon) in medium frying pan. Put pan on stove over medium heat.

2. When butter is melted, add onion and lightly fry for 2 min. Add mushrooms, caraway seeds and lightly fry for 2 more min.

3. Add beaten egg mixture and sprinkle with cheese, Stir eggs with spatula, cook until they are slightly firm (few seconds), take pan of stove, mix into chopped garlic, cover with clean cloth and let sit for 1 minute.

SIDE DISH: Rye bread, french rools, pell peppers, tomatoes.

Sauerkraut Soup

SERVE: 4

INGREDIENCE:

1.5oz bacon

1oz butter

1 red sweet onion

2 cloves of garlic

2 tsp sweet paprika

9oz sauerkraut

salt, pepper

1/2 tsp caraway seeds

25 oz vegetable stock 

2 potatoes

7oz sour cream

10 oz chopped smoked meat or sausage

 

DIRECTIONS:

1.  Dice bacon and cook it down with butter in a large saucepan.

2.  Finely chop onion and garlic and cook until transparent, then add sweet paprika.

3.  Add sauerkraut and season to taste with salt and pepper, caraway seeds.

4.  Add veg. stock and bring to the boil.

5.  Prepare a paste with 2oz butter and 2oz flour and slowly add veg. stock.

6.  Mix the paste in with the soup and simmer for about 15 minutes on a medium heat.

7.  Peel and dice potatoes, add them to the soup and boil for another 15 minutes.

8.  Then add sour cream.

9.  If you wish, you can further spice up your soup with chopped smoked meat or sausage.

Easy Potato Soup

SERVES: 4

INGREDIENTS:

1 Small Onion  Finely chopped

3 oz.    Carrots

1.5 oz.   Parsley root

1.5  oz.   Celery

4 oz. butter

5 c.  salted water

3 med.  potatoes  peeled and diced

1/2 tsp.  caraway seeds

1/2 tsp.  marjoram

1  clove of garlic crushed

1/2 tsp. pepper

1/2 tsp. salt

2 Tbsp. white balsamic wine vinegar

2 oz. flour

few drops of Maggi to taste

DIRECTIONS:

1.  Finely chop all vegetables into small pieces and cook them in a frying pan in butter for a few minutes.

2.  In a large pot bring water to boil. Then add salt, potatoes, cooked vegetables, and spices  simmer for 25 min until nearly done.

3. Heat 2 oz  butter in a different pan and add 2 oz of flour.

4.  Let it foam up for few seconds  and slowly mix in the pot with soup, let it cook for 5 more min.

5.  Finish with with 1 tsp. and Maggi .

Potatoes - roasted, grilled, skewered, mashed….

Roasted potatoes 

Cut cleaned potatoes into wedges

Toss with mix of 1 Tsp melted butter, fresh chopped thyme and chive,mash  garlic,  salt, pepper and red powder paprika

Place in single layer in shallow pan and roast at 375F for 30 -40 min. or until desired tenderness.

 

Grilled potatoes

Toss cleaned, cut potatoes and fresh red, green and yellow peppers slices with olive oil, crushed 1 garlic, salt and pepper

Place in vegetable grill basket or foil pan with slits cut in the bottom and grill over medium heat for 20 - 30 min. or until desired tenderness

 

Skewered grilled potatoes

Toss cleaned, cut potatoes with olive oil, crushed garlic, basil and oregano.

Place on skewers and grill over medium heat for 20-30 min. or until desired tenderness

 

Garlic mashed potatoes

Cook cleaned , red potatoes with skin in salted boiled watter over medium heat for 30-40 min.

Mash cooked potatoes with 1 Tsp butter, 1 Tsp sour cream, chive and 2 cloves minced garlic

 

 

 

Garlic Soup ” Hangover Soup”

INGREDIENTS:

2  Slices of bacon

1 small potato, peeled,  cut into small cubes

2 c.  water

1/4  small red onion chopped

pinch of salt

pinch of pepper

pinch parsley

handful of chopped ham

1  slice of french baguette bread

2  eggs

1  Tbsp. oil

6   garlic cloves minced

hard   Swiss cheese  for topping

DIRECTIONS:

1.  In a medium saucepan  cook bacon , 1 Tsp oil until light brown.

2.  Add onion, garlic, potato and let cook for 1 minute on medium heat.

3. Add water and cook until potatoes are tender.

4.  While that is cooking in a small frying pan spray with butter add diced baguette.

5.  Fry for 5 minutes or until light brown

6.  Serve in soup bowls by adding egg into hot soup and add bread crumb and ham.

7.  Top with cheese and parsley.

Serves: 2

Bohemian Dumplings

INGREDIENTS:

1 c.  warm milk

2  7 g packs of yeast

pinch sugar

10-15 oz   Gold Medal Better for Bread flour

1  egg yolks

pinch of salt

DIRECTIONS:

1.  Dissolve yeast in lukewarm milk add sugar and let the yeast rise 15 minutes.

2.  Mix with flour, salt and egg yolk  till dough is not sticky and let rise for 1 hour.

3.  Form into 4 dumplings on a floured pastry board and cover with a tea cloth and leave to rise for another 20 minutes.

4.  Steam the dumpling on a vegetable steamer in a covered saucepan for 15 minutes, then remove the lid and leave the dumplings to cook for another few minutes.

5.  Remove the dumpling from the saucepan and cut into half inch thick slices with a string of fishing line.  Enjoy and freeze for later use.

MAKES: 4 loaves

Barley soup with pork ribs

INGREDIENTS:

1 lb.   country style ribs

1 medium   red onion

1  beef bouillon cube

2   garlic cloves  chopped

2   carrots

2  small  parsnips

1  Tbsp.   Vegeta

1  tsp.  pepper

handful   barley

 

DIRECTIONS:

1, .  In a medium size pot bring 5 cups of water, meat, onion, carrots, parsnips, pepper, vegeta, and bouillon cube to a boil.

2.  Cover and cook on medium heat for 30 minutes until meat is tender.

3.  Add barley and garlic cook for 30 more minutes until barley is tender.

4. Peal meat or cut into small cubes.

5.  Serve hot topped with fresh parsley

Side dish: slice of bread.

 

SERVES:  4

PREP:  10 minutes

COOK:  1  hour

 

Grandma’s Sauerkraut

 

INGREDIENTS:

1 bag of sauerkraut (1 lb.)

1 small   red onion

2  slices    bacon

1/4    roasted red pepper

1 c.  water

pinch   of caraway seeds

1 Tbsp.  garlic expressions

little whipping cream

little flour

DIRECTIONS:

1.  In a medium size saucepan add garlic expressions, bacon, and red onion. 

2.  Cook over medium heat until light brown.

3.  Add sauerkraut, caraway seeds, and water cook for 10 minutes.

4.  Add roasted red pepper and 1/2 c. water.

5.  In a glass cup mix together 1 part water, 1 part whipping cream, 1 part flour.

6.  Add to sauerkraut stir and cook for 3 more minutes.

7.  Serve with pork.

 

SERVES: 2

PREP: 10 minutes

 

Immune Booster Salad

SERVES:  2

INGREDIENTS: 

1   small red onion    sliced into thin pieces

1   large red radish  chopped

1   medium red beet  chopped

handful    sauerkraut

2  Tbsp.   red balsamic vinegar

salt and pepper

 

DIRECTIONS:

1.  Mix all ingredients together in a medium mixing bowl.

2.  Refrigerate or enjoy at room temperature.

 

 

Potato Salad

SERVES: 2

INGREDIENTS:

1 lb  red cooked potatoes with skin

1  small  red onion  cut into small pieces, cooked in boiled water for 1 min

4 oz.    Mayo

2   Barrel pickles   cut into small pieces

1 tsp. sweet hot  mustard

1 pk. (12 oz.)   diced ham

1 tsp.   black pepper

1  tsp.  salt

2  cloves of garlic     crushed

3  oz.    plain yogurt

1  15 oz. can      peas and carrots

1  tbsp.    pickle juice

3        boiled eggs  cut into small pieces

 

DIRECTIONS:

1.  Peel skin from potatoes. 

2.  Cut into small cubes and place into a large bowl.

3.  Add onion, pickles, ham, pepper, salt, paprika, thyme, garlic, mayo, mustard,and pickle juice.

4.  Mix all together 

5.  Last add peas & carrots, and eggs.

6.  Lightly mix all together.

7.  Refrigerate for a few hours before serving.

 

Side Dishes:  Schnitzel

 

 

 

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