Josie's Cookbook - Authentic German Recipes
Linsensuppe (Lentil Soup)
8oz double smoked Bacon, cut in to small cubes. Brown in bottom of large pot.
add 1 large onion diced
4 stalks of celery diced and cook for 5 min.
add 3qts of water
2 bay leaves
1 tsp Thyme
1 Tbs Lovage or 2 cubes of Knorr Beef Cubes
5 medium potatoes cut in to cubes
1 lbs of lentils, rinsed
2 carrots sliced
1 stalk of leek sliced optional
salt, pepper to taste
Let simmer for 30 min. or untill everything is done.
Add 1/2 cup of balsamic vinegar and serve.
CREME FRAICHE
1/2 cup HEAVY CREAM (NOT ULTRA PATEURIZED)1/2 cup SOUR CREAM
WHISK THE HEAVY CREAM AND SOUR CREAM TOGETHER POUR MIXTURE INTO A JAR, COVER AND LET STAND IN A WARM PLACE FOR 12 HOURS. STIR AND REFRIGERATE FOR 24 HOURS. SERVE.
SPAETZLE
TO MAKE SPAETZLE USE SPAETZLE BOARD, PRESS OR GRATER.1 CUP OF FLOUR
2 LARGE EGGS
1 TSP. SALT (OPTIONAL)
1/2 TSP NUTMEG (OPTIONAL)
1/8 CUP WATER, MORE IF NEEDED
BEAT EVERYTHING TOGETHER IN A MIXING BOWL, BEAT UNTIL THE DOUGH IS NICE AND SMOOTH. YOU WANT TO SEE A SOFT TEAR, LET SIT TO REST FOR 10 TO 15 MIN. BRING AMPLE WATER, SALT ADDED, TO A BOIL, ADD DOUGH, BRING TO A BOIL AND SIMMER 3 MIN. POUR IN COLANDER AND RINSE WITH WARM WATER.
ENJOY YOUR HOME MADE SPAETZLE.
More German Recipes Coming Very Soon!
As always, we thank you for your interest!
