YouTo Vilafranca 2012: Cooking

Showing posts with label Cooking. Show all posts

Thursday, August 9, 2012

Sächsische Quarkkeulchen mit Apfelmus - Saxonian quark (curd) fritters with homemade applesauce

This is the recipe of the contribution of the team from Schkeuditz to the international cooking: Although this dish is typically served as a main course, we offered it as a dessert in the international cooking. Anyway we puplish the recipe with the incredients for 4 persons as a main dish:

You will need:

- for the fritters:

500 g potatoes
500 g quark (curd)
150 g flour
150 g sugar
1 egg
lemon zest of 1 lemon
oil for frying
sugar to serve with

Boil the pealed potatoes until they are soft and mash them. Mix the mashed potatoes with quark, flour, sugar and lemon zest. Add the egg at last so it doesn't clot.
Now form with flour on your hands small dumplings and fry them in a pan or better in a deep fryer if available. When they are golden brown roll them in sugar and serve them warm together with the applesauce.

- for the applesauce:

500 g apples
100 g sugar
the juice of 1 lemon
1 cinnamon stick
6 tablespoons of water

Peal the apples and cut them into pieces. Boil them together with all the other incredients for at least 10 minutes.
Take out the cinnamon stick then mix the rest until you have the desired consistency (with or without pieces)

Guten Appetit!

PS: We have to mention that it wasn't easy to find the quark (curd) in Spain. The only available was something similar called "requeson". It has more ore less the same consistency but it is less sour in the taste. Anyway we can say that the whole group has liked our Quarkkeulchen ;-)

Garlic soup of the Czech team

Ingredients:

Potatoes - 5kg
Garlic - 8 bunches
Eggs - 18
Chicken wings - 1 kg
Cheese - 1 kg
Bread - 3 loaves
Lard - 0,5 kg
Water - 14 l
Oregano, caraway, pepper

Recipe:

Pour 14 litres of water into big saucepan, add chicken wings with lard and start boiling. After about an hour of boiling you can taste the water and if it tastes a bit like chicken meat you can take out the chicken wings. During the boiling of water with chicken wings, peel all the potatoes and cut them on pieces. Peel all the garlic and cut it with mixer and really small pieces. Take the cheese and cut it on grater. After taking out the wings from the water, don’t stop boiling the soup, add the potatoes and after about twenty minutes add the garlic and mix it up. Add all the eggs and mix. Cut the bread on small cubes and then fry them with oil until they get brown and crunchy. Don’t use olive oil for frying, it’s better with lard. When you’ve got everything prepared, add spices to the soup depending on your taste.
Soup is best served hot. Put cheese in plate and pour soup, we really recommend to add bread just before consummation
Enjoy your meal!

Sunday, August 5, 2012

Potato salad - Bühl is cooking

Today we cooked a typical german meal for all of us: Kartoffelsalat (potato salad)
For our potato salad you need: 1kg Potato
                                                  1 Onion
                                                  parsley
                                                  salt
                                                  peper
                                                  oil (best out of sunflower)
                                                  vinegar (best out of apple or grapes)
                                                  vegetable stock

           for the vegetable stock: 1 karot
                                                 1 piece celaric
                                                   parsley
                                                    salt
                                                    onion

First you wash and cut all ingredient for the vegetable stock, do them in a pot with water and salt and let it boil 1 hour or more.
After this you wash and cook the potatos. You coult try if they are ready, you have to stick a knife in the potato. If the potato come undown the knife easilly, they are ready. Take the potatos out of the water and peel them. Attention of your fingers, they are really hot. Chip them.
The next stepp is to peel the onion and cut it in little pieces. Sear them in oil.
Do the potato and the onion together in a dish and flavor them with vinegar, salt, peper and vegetable stock. It could look like a soup, that is ok. Because it have to stay 30 minutes till a day till you eat it. With the time it get better. Befor eating try the salad an if it is necessary flavor it again.

Recipes for the french meal - 04/08/12

Aligot for 4 people

8 potatoes
300 gr cheese cantal
2 garlic
60 gr butter
60 gr creme fraiche
15 cl milk

Cut the cheese into thin pieces, rasp it, heat some water in a bowl and then add the potatoes and cook them until they are well cooked.
Make a purree out of them when they are well cooked, then add milk after and after while the bowl is on heater and heat it very slowly, add the shredderd garlic with salt and pepper, than you have to add the cheese and you have to mix it all the time until it looks like a real purree.

How to Make a "Crema Catalana".

Crema Catalana (for 20 people).

Ingredients:

- 3 L. of milk.
- 6 envelopes of Potax.
- 24 tablespoon of sugar.
- The peel of 5 lemons.
- 5 cinnamon sticks.
- Sugar

Elaboration:

- Boil the milk with the cinnamon sticks and the peel of the lemons. Remove when boils.
- Dispose potax and sugar in some cool milk (removed of the 3 L. of milk).
- Stir for 1 minute and turn off the fire. Put in a dish, cover with sugar and burn.

How to cook Austrian Kaiserschmarren

Ingredients for 30 people Kaiserschmarren:
2 kg flour
20 eggs
3 litres of milk
half a kilo of sugar
a bit of salt
500 g butter

first step:
you have to mix the flour and the milk with some salt, then you have to split the egg into the white and the yellow part and put it in separated bowls, , then you have to add the yellow part of the egg and mix it alltogether again, add now the butter and mix it until you can't see separate parts of the butter anymore, mix up the white part and the sugar until it is very fluffy and afterwards you have to put it slowly into the already mixed milk-floursubstance,

now you have to heat a pan with some butter in it and put in the Kaiserschmarrendough and wait for a few minutes and then you can start to cut it in to small pieces (cut it in the pan, so that the colour of the Kaiserschmarren gets lightbrown)

If you follow the receipt you have a perfectly cooked Austrian Kaiserschmarren.

you could eat it with marmelade, raisins and applejam.

Moldovan national food: Mamaliga and Friptura!!!

Mamaliga and Friptura.
Ingredients.
For mamaliga:
300 g Malai (Corn flour)
1-2 l Water
Salt
Cheese

For Friptura:
1 kg Pork
Onion
Garlic
1 l Water
Oil
Salt
Black Pepper
Bay leafs

Catalan Fideuà

Fieduà (for 20 people)

Ingredients:

- 2kg real little noodles (pasta)
- 1kg shrimp
- 1 garlic
- Broth
- Oil
- "allioli" (garlic and oil)

Elaboration:

- In a pan we have to put some oil. When the oil is hot we have to put the peeled garlic until these are toasted. Then take out the garlic.

- Put the noodels in the pan with the same oil which we had used to toasted the garlic. When the noodles are toasted pour the boil broth.

- Then put the shrimps and we have to wait 8 minuts.

THAT'S ALL!