Today I'm going to spotlight another region of my website. This is the European Recipes. Following the release of the African Recipes region of the site I'm now working on the recipes of the continent of Europe:
As you can see, this is only a selection of all European countries and I will be adding significantly more recipes and countries over the next few weeks. These are just the ountries that have the most recipes associated with them, or for which I will be adding a significant number of recipes this week. I've also significantly updated the Celtnet Recipes site so that it now has a proper start page at Cletnet Recipes. This new 'look and feel' will now be gradually transmitted across the entire site.
To whet your appetite, here's a classic German meal of Sauerbraten with Rotkohl and Kartoffelklösse:
Sauerbraten Recipe
4-6 slices bacon
1 beef roast (about 2.5kg)
flour
4 carrots cut into three pieces
4 celery stalks, cut into three pieces
3 onions, halved and separated
240g sour cream
3 bay leaves
salt and pepper, to taste
Cook the bacon in a large metal casserole in the oven oven then transfer to the stove top and add the cleaned vegetables. Allow the vegetables to brown thoroughly.
Make a seasoned four by mixing the flour, salt and pepper. Roll the roast in this so that it's coverd. Remove the vegetables from the pot, add the beef and allow to brown. Once the meat has coloured nicely return the vegetables to the pot, then add sufficient water to cover. Bring to a boil, pop in the bay leaves then reduce to a simmer and cook for about 4 hours. At the end of this time remove the beef and bay leaves. Allow the liquid to cool a little then add the liquid and the vegetables to a blender along with the sour cream. Blitz to a smmth paste then pour this gravy over the roast and serve with Brod Knodel and Rotkohl.
(See the original recipe for German Sauerbraten
Rotkohl (Red Cabbage)
1 onion
1 tbsp of olive oil
1 medium red cabbage
1 apple
juice of 1/2 lemon
3 tbsp of brown sugar
4 tbsp of red wine vinegar
4 tbsp of water
salt and black pepper, to taste
Peel and finely chop the onion and apple then finely shred the cabbage. Heat a large oven-proof saucepan or casserole dish on the hob and sauté the onion in the oil until slightly golden. Stir in the red cabbage and diced apple at this pooint and remove from the heat.
Combine the lemon juice, brown sugar, vinegar, water and salt and pepper and pour over the cabbage mixture. Toss to combine and then cover the dish. Place in an oven pre-heated to 160°C and allow to cook for 2 hours. Serve hot along aside your mainmeal with Kartoffelklösse, or chill to serve with a selection of cold meats and cheese.
(See the original recipe for German Rotkohl)
Kartoffelklösse (Potato Dumplings) Recipe
2 tbsp butter
1 slice white bread diced into 72 equal pieces
45g plain flour + 2 tbsp plain flour
450g potatoes peeled and cooked
1 egg
1 tsp salt
1/8 tsp ground nutmeg
1/8 tsp white pepper
4l water
In small deep pan heat the butter until bubbly and hot, then add bread and fry, stirring constantly, until the bread has absorbed the butter and is browned then set aside.
Combine the 45g plain flour in mixing bowl along with the cooked potatoes, egg, and seasonings. Mixing thoroughly then portion the resultant dough into 24 equal mounds.
Flour your hands with the remaining flour and shape the mounds into balls. Press 3 bread cubes into each ball and seal closed, forming dumplings.
In a 5l saucepan or bring water to a boil then use a slotted spoon to gently lower several dumplings into water (they will sink to the bottom). When the dumplings rise to surface, allow to cook for 3 to 5 minutes longer then remove the dumplings from the water and place on a warmed serving plate as you cook the remaining dumplings.
(See the original recipe for: German Kartoffelklösse (Potato Dumplings)
If you are interested in this recipe, then why not check out my Guide to Spices and their Uses eBook. The eBook itself details 57 of the world's commonest (and not so common) spices and provides you with 233 recipes in 303 pages that cover all the major cuisines of the world and shows you exactly how to use the various spices detailed. Please remember that any proceeds from this eBook go to the One Million People Campaign. Remember that the eBook contains real recipes, many of which you will not have seen before. It's well worth the small donation asked and remember that you will be helping a worthwhile campaign.
All the African recipes on the site (over 800) are currently being edited to put into an eBook which will be the most comprehensive book on African cookery available today. More information on this eBook can be found at African Recipes eBook. The eBook will be avaialble from the second week of October. Again, all proceeds from this eBook go to the 'Help Stefan' Charity campaign.
Please also check out the Celtnet Recipes reviews and notices pages. Here you will find reviews of the many recipe books that I've used in my career as a cook.
All the eBooks on my site, as well as other eBooks and business opportunities are available from my new Celtnet eBook sales and marketing site. If you have eBooks that you would like to market then you can submit a description for your eBook and a link back to your sales page completely free here: Celtent eBook marketing site.
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