04/12/2009 by D.

Well, the German theme prevailed this week and tonight the bangers and mash morphed into Bratwurst mit Kartoffelsalat.

500g Potatoes (Nicola are perfect for this)
1/2 Onion
1 Beef stock cube (you can use vegetable, but its not authentic!)
3 tbsp Vinegar
1 tbsp Vegetable oil
Black pepper

Peel the potatoes and cut into eighths.  Cover with cold water and bring to boil (you don’t need to salt the water).

Chop the onion very finely and place in the salad bowl.  Put the stock cube in a mug and pour over 1/4 mug of boiling water and whisk with a fork to disperse the stock cube.  Add the same amount again of vinegar.  Whisk in the oil, then pour all the dressing over the onions and stir.

Check the potatoes; you want them just done if possible, as they need to absorb the dressing.  As soon as they are ready, drain and add to the mixture in the bowl.  Stir at regular intervals for the next 10 minutes as they cool.  Taste, and season with a few grinds of black pepper.  I really don’t think it needs extra salt as there is plenty in the stock, but then again I’m used to catering for little ones, so I try to keep the salt levels down generally.

The texture really depends on how soggy you like your potato salad; I’ve had this almost like soup in Germany.  I like it so the potatoes keep some of their shape, but are well seasoned and some of the corners ‘melt’ to thicken the dressing.

This is another deeply savoury and satisfying winter salad.  Stodge without the fat.  Serve warm with any grilled meats or sausages, but this is particularly good with grilled Bratwurst and some mild German mustard (or Dijon if you aren’t a purist).  For further authenticity, serve it with beer, preferably Weissbier.

There are many variations on this, from adding chopped gherkins to chives, bacon bits to cucumber.  In our family, we like it just as it comes.  Even seeds aren’t allowed anywhere near it.  Guten Appetit!

Posted in German, Stock, Vinegar, Onion, Potato, Weaning, Toddler, Organic Box | Print | No Comments »

03/12/2009 by D.

1 mug basmati rice
2 mixed peppers (red/green/orange or yellow)
2 tomatoes
8 mushrooms
1 onion
1 german smoked sausage (like the matteson’s ones) *
1 stock cube (beef or veg)
1 cup water (or white wine)
2 tbsp oil
2 tbsp dark soy

Cook the rice by adding two mugs of cold water, bring to boil, then leave to simmer until the water is evaporated.  Turn off the heat (drain any remaining water), give it a good stir  and put a lid on the pot to let it fluff up.  Meanwhile chop all the veg. 

Cut the sausage in half lengthwise, then chop from the end, creating semi-circles.  Heat the oil in a large frying pan and fry the sausage (or tofu) on high in a single layer until it well browned on both sides.  Place on kitchen paper to absorb the grease and allow them to cool a little and go a bit crunchy.

Pour out any extra oil, then add the veg and fry until it begins to soften.  Crumble in the stock cube and stir well.  Add a little water or white wine if it is too dry (depends on how juicy the veg is).  Stir in the rice and season with soy sauce to taste.

To serve, spoon the rice mix onto plates and top with the sausage.

This is a really hearty supper with a deep savoury flavour and a lovely crunchy topping.  You just need to hide the sausage once fried, else it gets eaten before the rest of the dish is cooked.

*For a veggie version of this you can use smoked tofu, though it doesn’t go quite as crunchy, or you can do soy sunflower and pumpkin seeds.  To make them dry-fry the seeds in a hot pan until they start to brown.  Then add dark soy sauce and stir like crazy until you end up with a marmity mass of seeds.  Tip them onto a cold plate to cool, then serve in a bowl to sprinkle over the rice mix.  They make a great snack too.

Posted in Rice, German, Pork Sausage, Soy sauce, Sunflower seeds, Pepper, Onion, Tomato, Mushroom, Recipe | Print | No Comments »

29/09/2009 by D.

5 large carrots (or the equivalent in little ones!)
1 onion
tbsp butter
tbsp olive oil
1 vegetable stock cube
1 tbsp flour
1 cup water

Peel the carrots (if you like them peeled) and chop into rounds.  Finely chop the onion.  Add all the ingredients to a saucepan and stir well.  Heat gently for around 40 mins with the lid on, stirring occasionally.  If it gets dry or starts to stick, add a bit more water and keep a close eye on it.  Its ready when the carrots are done as you like them and are surrounded by a thick buttery sauce.

This is a fantastic, quick and easy dish.  Non carrot eating toddlers (and grandparents) tend to like it.  Serve as a side dish when you have rice or mash based meals as the carrots are tender and come in a lovely buttery sauce.  Delicious!

Posted in German, Butter, Stock, Vegetarian, Onion, Recipe, Carrot, Toddler | Print | No Comments »