Читать книгу German Cooking Today - Dr. Oetker - Страница 14
ОглавлениеSOUPS & STEWS (THINGS TO ADD)
Cooked egg garnish
CLASSIC (AT THE FRONT OF THE PHOTOGRAPH)
Preparation time:
about 5 minutes
Cooking time: 25–30 minutes
2 eggs (medium) 125 ml/4 fl oz (1/2 cup) milk salt, nutmeg
Per serving:
P: 4 g, F: 5 g, C: 2 g, kJ: 307, kcal: 73, CU: 0.0
1 Whisk together the eggs, milk, salt and nutmeg. Pour the egg and milk mixture into a greased, heat-resistant mould with a lid. Put the lid on the mould and place it in a tall, wide pan, adding enough hot water to reach halfway up the mould.
2 Put the lid on the saucepan and simmer over low heat for 25–30 minutes until the mixture has set. Then loosen the cooked egg garnish from the mould, turn it out and leave to cool a little. Cut the cooked egg garnish into cubes or diamondshaped pieces.
Semolina dumplings
FOR CHILDREN (AT THE BACK IN THE PHOTOGRAPH)
Preparation time:
about 20 minutes
125 ml/4 fl oz (1/2 cup) milk 10 g/⅓ oz (2 teaspoons) butter 1 pinch salt ground nutmeg 50 g/2 oz (⅓ cup) semolina 1 egg (medium) salted water (1 teaspoon salt in 1 litre/13/4 pints (41/2 cups) water
Per serving:
P: 4 g, F: 5 g, C: 10 g, kJ: 428, kcal: 102, CU: 1.0
1 Bring the butter, salt and nutmeg to the boil, then remove the pan from the heat. Stir in the semolina and continue stirring until it forms a smooth ball, then cook for about 1 minute. Put the hot ball of dough in a bowl and stir in the egg.
2 Now bring enough salted water or stock to the boil to enable the dumplings to “swim” in the liquid. Using two teaspoons, previously dipped in hot water, shape the dumplings and put them in the boiling salted water or stock. Simmer very gently without a lid for about 5 minutes (the water should only move very lightly).
Recipe variation 1: To make sweet dumplings, prepare the semolina mixture with a pinch of salt and 11/2 teaspoons sugar. Sweet semolina dumplings are delicious served with cold fruit soups or milk soups. Recipe variation 2: To makemeat dumplings, stir 40 g/11/2 oz (3 tablespoons) butter or margarine with a wooden spoon until soft. Add 100 g/31/2 oz minced (ground) meat (half beef, half pork), 2 egg yolks (from medium eggs) and 40 g/11/2 oz (3/4 cup) breadcrumbs and mix well. Season with salt and pepper. With moistened hands, shape the meat-balls from the meat mixture and cook them for about 5 minutes as described in the recipe. TIP» Cooked egg garnish and semolina dumplings are ideal for adding to clear broths and soups (for instance chicken soup, p. 10). You can also cook the cooked-egg garnish in the microwave oven. To do this, put the egg and milk mixture in a greased glass or china bowl, cover and cook for about 8 minutes at 450 watts. Add a sophisticated touch by stirring 1–2 tablespoons chopped mixed herbs or 20 g/3/4 oz (3 tablespoons) grated cheese into the egg and milk mixture.
