Lippischer Pickert – A regional recipe from our homeland Eastern Westphalia-(Lippe)

Lippischer Pickert

For those who don’t know Eastern-Westphalia, I will explain it to you: It is a region of North-Rine Westphalia, the most populous state (and the fourth largest) in Germany.  The best known landmark of Eastern-Westphalia is probably the “Hermanns Denkmal”, a gigantic statue of “Hermann the Etruscan”, who is proudly overlooking his battlefield where he won the war against the Roman legions.

We grew up in a village between Paderborn and Bielefeld and although our eating culture was  influenced by our mother’s bohemian background, we also knew the true promises of the local cuisine: Wurstebrei, Grünkohl, Pannekauken just to name a few…

I was quite excited when I watched a cooking-show the other day and they had a “Eastern Westphalian Week”! One of the candidates prepared “Lippischer Pickert” and I was surprised that I have never heard of it before. But I wanted to try it! Lippischer Pickert used to be a dish for the poor; the preparation as well as the ingredients are simple. It is a pastrie which is somehow a mix of a waffle, (potato)-pancake and fritters. It can be enjoyed with a compote, sugar and cinnamon, or with “Leberwurst” (liver sausage). Yes, you’ve read correctly! LEBERWURST! That is the original topping for a “Lippischer Pickert”. Since I’ve decided quite spontaneously to prepare it, I took the good old Powidl, you know from other recipes. It was delicious!

Ingredients

Serves 6

  • 5 eggs
  • 500g flower
  • 500g peeled, raw potatoes
  • 40g yeast
  • 250 ml milk, soy milk or water
  • salt
  • sugar
  • raisins
  • oil

For the topping according to your personal preference: sugar powder, fruit compote or cinnamon-sugar or for the original version liver sausage.

Lippischer Pickert

Recipe for Lippischer Pickert

  1. Mix the yeast with the milk/ water and warm up slightly so the yeast can ferment
  2. Finely grate the raw potatoes
  3. Mix the potatoes with all other ingredients until you have a creamy dough
  4. Cover with a clean cloth and let rest for about an hour so the dough can ferment
  5. Stir the dough and add as many raisins as you like
  6. Heat up an iron pan with some oil or if you have with some lard
  7. Take a small portion with two spoons and spread in a hot iron pan. Repeat this for as many Pickerts you manage to place in the pan. The pickerts don’t need to be of a perfect shape.
  8. Fry them slowly at medium temperature and turn when brown/ golden.

Add your favourite topping and enjoy while still hot!

Bruschette with yellow beetroot and goat cheese

yellow beetroot bruschetteYou may have noticed – it has been a bit quiet on the blog during the last weeks. Vacation time… I’ve enjoyed two weeks away with Timo and the kids – we first went to Usedom, an island in the baltic see in Germany and then a week to Turkey. The weather was fantastic in both places, food-wise, we clearly preferred Turkey. Instead of cooking ourselves, we enjoyed to be treated with lots of delicacies, ranging from turkish mezze, to grilled seafood and meat, and of course we didn’t leave out the sweet baklava for desert. We came back happy, tanned and – as always after a good vacation – with lots of good intents to eat less at home ;) beetroot gardenAnd back to the best summer we have experienced in Denmark so far – it seems that the weather was great all the time while we were away. Whilst my kitchen herbs looked a bit sad and needed lots of TLC, my little vegetable lot had exploded during our time away. The carrots and yellow beetroot I had seeded back in April were ready to harvest.

I already had good experience with growing my own yellow beetroot when we still lived in Switzerland and given that the yellow ones are hard to find in the stores, I went for them again. yellow beetrootWhilst they taste pretty much like the red beets, the clear advantage is that you don’t have to worry about wearing gloves (or getting red hands) when processing them. And they don’t pass on their color to everything else on the plate…

So we came back on Monday from the sun, arrived in the perfect weather for BBQ and our friends from Sweden were to arrive for a long weekend on Thursday. One thing was sure – I would make my favourite beetroot recipe: Bruschette with yellow beetroot and goat cheese (another inspiration from the Weber BBQ book). The combination of beetroot and goat cheese is great, and the thyme and vinegar make it perfect. And if some of the topping is left, it’s a great side dish for a steak.

Recipe for Bruschette with yellow beetroot and goat cheese

serves 4

Ingredients:

  • 3 medium-sized yellow beetroot (of course you can also use red ones)
  • olive oil
  • 2 spring onions
  • 3 tbsp white wine vinegar
  • 1 tsp finely chopped thyme leaves
  • 1/2 tsp salt flakes
  • 1/4 tsp freshly ground black pepper
  • 150g fresh goat cheese
  • 12 slices of Ciabatta or French bread
  • 1 large garlic clove

yellow beetroot

  1. Prepare the BBQ for medium indirect heat or pre-heat the oven at 180°C
  2. Wash the beetroot thoroughly and cut away leaves and roots. Dry them, cover them with a little bit of olive oil and wrap them in aluminium foil. Grill/ bake them for about 1h, until you can easily prick them with a sharp knife.
  3. In the meantime, cut the spring-onions in rings, and mix them well with the vinegar, 1 tsp of olive oil, thyme, salt  and pepper.
  4. When done, let the beetroot cool down a bit, then peel them and cut them into small cubes. Mix with the other ingredients.
  5. Mix the goat cheese with 2 tbsp of water to make it easily spreadable.
  6. Roast the bread on the BBQ on both sides.
  7. Rub them with the garlic clove on one side, spread the cheese on top and place the beetroot topping on the bread.

 

Spaghetti with chanterelles, cherry tomatoes and bacon

A quick recipe which will make your guests very happy

Spaghetti with chanterelles, cherry tomatoes, bacon and parsley

Last weekend friends from Vienna came to visit us. During the day we wanted to show them around Zurich and since it was a very hot summer day also go for a swim at the lake. You don’t want to spend hours in the kitchen when you have guests staying over, so I thought a pasta dish would be quick, but well-liked by everyone. And I was right :-)

The chanterelles season has just started. I love chanterelles! They perfectly match with fried bacon, cherry tomatoes and lot’s of parsley and together with some Spaghetti, it makes the perfect summer dish and after all does not take a lot of time to prepare. To clean the chanterelles is a bit of a tedious work, but I am sure you find someone who helps you with that ;-)

 

Ingredients

serves 4

  • 600g chanterelles
  • 500g Spaghetti
  • 250g cherry tomatoes (or home-made dried tomatoes)
  • 2 onions
  • 200g diced bacon
  • 50 ml vegetable stock
  • 1 bunch of parsley
  • salt, pepper
  • if you like, a shot of cream

Recipe for Spaghetti with chanterelles, cherry tomatoes and bacon

  1. Clean the chanterelles by removing the dirt with a small knife or a brush. Cut off the dry ends. Avoid to wash the chanterelles, since they would soak the liquid. If the chanterelles are unequal of size, cut the big ones in half to make sure they will be equally done later on.
  2. Bring salted water to boil
  3. Finely dice the onions, cut the tomatoes in quarters, finely chop the parsley
  4. Sauté the bacon, then add the onions. After 3-4 minutes you can add the chanterelles.
  5. Cook the spaghetti until al dente
  6. Just before the pasta is ready, add the tomatoes to the chanterelles, add the vegetable stock, salt and pepper and some of the chopped parsley. Mix well. If you like to have a creamy sauce, you can now add some cream. I passed on this one, because of Hubert’s milk intolerance.
  7. Mix the spaghetti with the chanterelles and tomatoes
  8. Place the rest of the parsley on top of each plate

Self-made granola with dry fruits and nuts

roasted granola with dry fruit and nuts

 

The more I am learning about nutrition and healthy food, the more I am developing the tic of turning every package, that I intend to buy, around in order to read the list of ingredients. Fatal mistake.

From my point of view, it is not possible to buy exclusively fresh and unprocessed food, i.e. fresh, regional and seasonal vegetable and fruit, organic meat from my trusted butcher, fresh cheese from the cheese dairy, no (industrial) sweets, no convenience food, no frozen food, no bread from industrial bakeries… and if you can finally find a well-assorted health-food shop, the next question is, how to afford all this stuff.

At least, I can proudly say, that I don’t buy: Smacks, honey pops, chocolate crisps, fruit loops and all those colourful cereals which especially children love a lot because of the high amount of sugar – I can tell that my choice is always the whole meal granola with nuts and dry fruits with “no added sugar”. But lately I did it: I took the pack and turned it around and I discovered, that the list of ingredients is quite long. And after having read it (and having looked up the foreign words), I know that my choice is hardly better!!

Ingredients: Oatmeal, raisins, dry fruits, wheat flour: That sounds good so far. Furthermore: malt extract – often called malt syrup, which is nothing else than sugar, produced of malt. When getting hot, it caramelizes, leading to a stronger taste, colour and aroma of the food to which it is added (like cereals, but also pastry, ..) That’s why it is used as a flavour enhancer. And I have to go more into detail: 55% of the malt extract is maltose. Useful to know: Every substance ending with “ose” is probably a sort of sugar.

But there are more ingredients that, at first glance, don`t seem to have something to do with muesli: For example Maltodextrin. I can tell that it is a genuinely crooked substance. Not as sweet as sugar, but with a likewise high amount of energy (i.e. calories), it is added to alleged healthy food, fooling the buyer who thinks: “oh well, this is not sweet, fewer calories.. no sugar..fine.” Besides, Maltodextrin is also used as a filling medium and a thickening agent. Finally: Citric acid. This is a fruit acid, a natural substance, an intermediate catabolic product of organisms. But not the citric acid in your food – this is produced industrially by fermentation. It is used in cleaning agents because of its decalcifying effect – and in our food as a preservative agent. The “problem” about this is, that citric acid is an acid substance, attacking the dental enamel, leading to so-called erosion. No sugar, right, but actually worse: In combination with sugar and enjoyed regularly, it can ruin the teeth. (Besides, citric acid is suspected of increasing Alzheimer`s desease.)

I have the impression that it is a real challenge to lead a healthy life regarding nutritional aspects. Maybe it is even impossible doing so with the ultimate perfection. Concerning myself, I am trying to take a more relaxed view while doing my best, but enjoying everything I eat. Yesterday, I started with a small step in order to turn into a better person:-) And I want to share it with you: My self-made granola with dry fruits and nuts. I discovered this recipe in the internet, originally coming from a TV cooking show called “Hell’ s Kitchen”. And I am quite enthusiastic about the result.

 

Recipe for Granola with dry fruits and nuts

 

granola

Ingredients for about 900 g

ingredients

  • 350 g whole rolled porridge oats
  • 50 g walnuts
  • 50 g hazelnuts (both chopped, if you like)
  • 50 g pine nuts
  • 100 g shaped almonds
  • 30 g coco flakes
  • 30 g sesame seeds
  • 175 g liquid honey
  • 6 tbsp oil
  • 3 tsp cinnamon
  • 100 g dry fruits (I chose sultanas, apricots and cranberries)

You also need a baking tray and baking paper

  1. Preheat the baking oven to 180°C upper and lower heat
  2. Mix well all ingredients except the dry fruits and spread it on the baking paper on a baking tray
  3. Put the baking tray in the baking oven and roast it for about 25 minutes. You should stir it (and spread it again) every 5 minutes. You can state very quickly that it gets a nice gold-brown colour.beforeafter
  4. Afterwards let it cool down and dry well before adding the dry fruits.
  5. You can preserve it for a while closed airtight for example in a tin can

I love the muesli because of its discreet taste of cinnamon and the honey sweetness, pure with milk or with fresh fruit and yoghurt.

 

Granola bowl

 

 


 

Strawberry Chocolate Cake

or: a belated birthday cake from the grill

strawberry chocolate cake

Before my son Lukas turned 4 in the beginning of June, I asked him what kind of cake I should make. “Strawberry Chocolate Cake” was his immediate response…. very creative that little guy, we’ve never had such cake before! But why not, I agreed it sounds good and started the recipe research for strawberry chocolate cake. And then, it happened. Again. Our oven didn’t work. The repair guys had already been here 3 times since we moved in beginning March and it was the time to realize that the 15-year old oven probably needs to be replaced. Given some special dimensions the search for a new one turned out difficult….

So, this was Lukas’ first birthday without a home-made birthday cake. The alternative was a delicious Danish Strawberry Cake from the bakery and he was very happy with it. Phew! One week later, Timos parents came for a weekend and they brought me a new cooking book: “Raffinierte Tartes” by the German chef Alfons Schubeck and Annik Wecker, cooking book author and former wife of the musician Konstantin Wecker. On our bookshelf, you can read more about the book, but the one thing that matters here is: it contained a recipe for a Strawberry Pie with a chocolate base. Sounded delicious… like the perfect cake for Timos upcoming birthday. Kind of a shared cake for Timo and Lukas…

The oven was still not working, but why not try out the gas grill? Luckily Timo had made his dream of a large gas grill come true in the spring, and during our multiple oven breakdowns, the grill saved us. So this year, we already had the low temperature Easter lamb shank from the grill, Pizza from the grill (even better than from the oven!), and I had even made Lasagna on the grill. So why not a cake? Worth a try, rather than celebrating a second birthday without a home-made one… The base of the strawberry chocolate cake was a chocolate shortbread dough, which should be baked before the topping is added. I prepared the dough, placed the cake form on the grill…  and it worked! And tasted great – admittedly, a little too well done underneath, so I recommend the oven for reapplication ;)

In the original recipe, the strawberries on the cake are covered by a gelatine-based glaze (Tortenguss). I prepared it without as I like the pure taste of the strawberries better, especially now in the peak season.

Recipe for Strawberry Chocolate Cake

strawberry chocolate cake

Ingredients:

Shortbread Dough (28cm diameter)

  • 200g cold, salted butter
  • 100g powder sugar
  • 175g flour
  • 75g cocoa powder

Cream

  • 100g very soft butter
  • 200g cream cheese (room temperature)
  • 100g crème fraiche
  • 1 vanilla pod
  • 100g powder sugar
  • 2 tbsp freshly pressed lemon juice

Topping

  • 500g strawberries
  • Cake glaze – if you like

Shortbread Dough

  1. Sieve the flour together with the cocoa powder.
  2.  Mix the butter and the sugar. Add the flour and knead quickly until the dough is supple.
  3. Press the dough on the bottom of a springform and put into the fridge for 1-2 hours.
  4. Pre-heat the oven at 180°C. Bake shortcake dough for 12 minutes.
  5. Let dough cool down, but keep it in the springform.

Cream

  1. Mix all ingredients until you get a smooth cream. It’s important to use very soft butter, otherwise it doesn’t blend well with the other ingredients.
  2. Distribute cream evenly on the cold shortbread dough.
  3. Put cake in the fridge for at least  30 minutes.

Topping

  1. Wash the strawberries and cut them into thin slices.
  2. Cover the cake evenly with the strawberry slices.
  3. Glaze the cake if you like.
  4. Keep cake in the fridge until you serve it.

 

Strawberry Pavlova with basil-sugar

The strawberry season is not over yet and there are a few more strawberry recipes in our pipeline. My mother prepared this really amazing dessert the other day, called Strawberry Pavlova. A Pavlova is a meringue based dessert and it is said that it originally comes from Australia and New Zealand, where it still is a typical dessert which is enjoyed during the holidays.

She gave it that certain something by adding some Cointreau to the strawberries and basil sugar as a topping. I am not exaggerating, when saying that the combination of these flavors was really outstanding. I have never eaten basil with a sweet dish before, but it perfectly harmonized with the ripe strawberries.

Strawberry Pavlova

Recipe for Strawberry Pavlova with basil-sugar

Ingredients: 

  • 500 g strawberries
  • 4 g egg white
  • Dash of salt
  • 175 g sugar
  • 250 ml cream
  • 1 tsp of vinegar (for the gloss of the meringue, the stability and the crisp outside and soft inside)
  • 1 tsp of vanilla sugar
  • Cointreau
  • 2 bunches of basil
  • 2 Tbsp of white rock sugar
  1. Preheat the oven at 200°C and prepare a tray with baking paper
  2. Beat the egg white with the salt and slowly add the sugar until it is a shiny, stiff mass. Add the vanilla sugar and the vinegar.
  3. Put the meringue mass on the baking tray in circled shapes with a diameter of about 10 cm (one per person). Try to make a hollow in each of it, where you can drape the strawberries later on. In the end it is supposed to look like a little plate.
  4. Reduce the heat of the oven down to 150°C and place the tray in lower half of the oven. Bake the meringue for 15 mins, then reduce temperature to 120°C and bake it for the next 2 – 2.5 hours while leaving the stove door slightly open.  The meringues need to dry, you might want to turn them after half of the time. Then wait until cooled down.
  5. Cut the washed strawberries in small pieces and marinate them with some Cointreau.
  6. Wash the basil and pick off the leaves, chop roughly. Mix it with the rock sugar in a blender until you have a sort of “sugar pesto”.
  7. Whip the cream.
  8. Put the meringues on a plate, fill the hollows with the whipped cream, put the strawberries on top and garnish with the basil sugar.
  9. Feel the different flavours in your mouth and enjoy!

Grilled watermelon salad with mint, arugula and feta cheese

watermelon saladThe combination of watermelon and feta cheese is just great – and seems to be one of the culinary trends of this summer, quite present in the food magazines and blogs. Eva has already shared her recipe for grilled watermelon-feta skewers, and when I recently discovered this grilled watermelon salad recipe in a Swedish magazine, I put it on the menu for my next BBQ invitation. It was a roaring success, the addition of mint, arugula, honey and lemon resulted in a delicious refreshing summer salad. I will for sure make it again.

The melon needs only 2-3 minutes on the grill and should be served relatively quickly after grilling, as it will drain quite a lot – and a soggy watermelon salad is the last thing you want. Just let it cool down a little bit before arranging it on the arugula leaves.

Recipe for Grilled Watermelon Salad with Mint, Arugula and Feta Cheese

Serves 6

Ingredients:

  • 1/2 Watermelon
  • 70g arugula salad
  • 1 bunch of mint
  • 200g feta cheese
  • 50g pumpkin seeds
  • 2 spring onions
  • salt flakes
  • 1/2 lemon
  • 200ml olive oil
  • 1 tbsp honey
  • salt
  • freshly ground pepper
  1. For the dressing, zest the lemon and extract the juice
  2. Mix zest, juice, olive oil, honey, salt and pepper.
  3. Roast pumpkin seeds in a frying pan (without oil) until golden brown.
  4. Cut spring onions in thin rings, cut or crumble feta into small pieces.
  5. Cut the melon into thick slices.
  6. Grill the slices on direct heat 1-2 minutes on each side. Cut the skin off and cut watermelon into cubes.
  7. Arrange arugula leaves on a large plate and slightly cooled off melon cubes on top.
  8. Sprinkle mint leaves, crumbled feta cheese, spring onions and pumpkin seeds over the salad.
  9. Add dressing and serve immediately.

Dried Cherry Tomatoes and Oregano Pesto – A taste of summer

Oregano pesto

We have plenty of fresh oregano growing in our winter garden – one of the few herbs that seem to cope with the rather changeable climate out there. There was so much oregano that I had to make something out of it! I wondered if an oregano pesto would taste nice and after I googled it I figured it is not so uncommon and I learned that oregano is a species of the mint family!

Fresh oregano

Then I remembered that I always wanted to try to dry tomatoes on my own. Dried tomatoes and oregano pesto? This might be a perfect summer combination! And it was! Can be enjoyed as “Antipasti” on roasted french bread or Italian Ciabiatta or can also be served with some pasta. Both delicious, both simple and I promise something you can make your guests happy with!

Recipe for oregano pesto

for ca. 150gr pesto

Ingredients: 

  • Large bunch of fresh oregano
  • Handful of peeled almonds
  • 1 small garlic clove
  • 2 Tbsp grated Parmesan
  • 1/2 tsp salt
  • Pepper
  • Olive oil (ca. 30 ml)
  1. Wash the oregano and pick off the leaves
  2. Gently roast the almonds in a pan without oil
  3. Chop the almonds and the garlic
  4. Mix all ingredients, add the olive oil and mix everything with the blender. Be careful that you don´t mix it too long, the pesto should still be a heterogeneous mass.

 

DSCN3205

Recipe for dried tomatoes

Ingredients

  • 500 gr cherry tomatoes
  • coarse salt
  • olive oil
  • dried thyme
  1. Preheat the oven at 220C°
  2. Cut the tomatoes in half and place them with round side down on a baking tray covered with baking paper
  3. Drizzle some olive oil over the tomatoes
  4. Sprinkle some coarse salt and dried thyme over the tomatoes
  5. When the oven is pre-heated put the tomatoes in and immediately turn off the oven again. Let the tomatoes in the oven for at least  8 hours.

As you can see on the pictures I roasted some nice french bread, spread some of the oregano pesto on it, added the tomatoes and on top some pesto again. On another day I cooked some pasta, mixed it with the pesto, a little bit of mascarpone, the dried tomatoes and some Parmesan on top. A taste explosion of the utmost kind!

DSCN3217

Koldskål with kammerjunkere and strawberries – a Danish delight

A highlight of summers in Denmark: cold buttermilk-based soup with strawberries and crunched cookies

koldskal

Koldskål is probably one of the most local Danish desserts or sweet dishes that I know. There is not even a translation to English that would make sense or come close to this delicious refreshing summer dessert (in German, Kaltschale is the corresponding word, but it’s not a common dish these days at all). Koldskål belongs to summer in Denmark, and once I tried it also fell for it. And of course the kids. They LOVE it. Nothing better than coming home from kindergarten in the afternoon and having a koldskål with crumbs of “kammerjunkere” on the terrace. And maybe some Danish strawberries that are sooo aromatic at this time of the year. koldskaalDanes seem to eat strawberries all year long – even in Winter you can get strawberries and the nice-looking strawberry cakes in the bakeries. But with the beginning of June, when the first locally grown strawberries come to the market you really wonder how anyone can go back to the tasteless watery fruits in the winter…

But well, let me try to define koldskål for you – and of course also kammerjunkere which are a common koldskål topping.

Koldskål (pronounced kol-sgol)

Koldskål is a cold summer soup based on buttermilk, egg yolks and sugar. Most commonly flavoured with lemon and vanilla, it’s extremely common in the hot summer months (ok… we might have to redefine “hot”). It’s found in different flavours in all supermarkets in the summer, placed in the dairy section. Fun fact I found on Wikipedia: in the hot summer of 2007, production of koldskål rose to 1,7 million liters in one single week. This is quite a lot in a county with 5 million inhabitants! Koldskål is seldom consumed without any toppings. Cookie crumbs, granola or strawberries are probably the most common additions to the “cold soup”.

Kammerjunkere

Just like koldskål, kammerjunkere are filling the supermarket shelves in the summer. There is quite a variety, I think the best description is a very dry, crispy cookie – often flavored with cardamom, but sometimes of a very neutral taste. The crispness is the key attribute – kammerjunkere are sprinkled over the koldskål, either crumbled or as a whole.

To be frank I have so far always relied on the supermarket versions. But I recently searched for recipes and found out how easy and quickly made it is, I decided to go for it make it myself as dessert for the next BBQ. And at that occasion also the kammerjunkere. That was a real torture test – as the guest were Danish…

One think is sure – the Danes like it sweet (sorry my Danish friends for all these generalizations… but please shout if you disagree!). The list of sweet (and tasty) things is long, starting from the famous Danish pastries to flødeboller (another hard-to-translate thing… foam kiss? chocolate marshmallow?). You should see the sweets section in the cinemas and would have no more doubt about how much they like sweets here. Hence, I was a bit careful and cut the amount of sugar in the koldskål recipe – with a great result: a not too sweet soup with a subtle sour taste of buttermilk.

Recipe for koldskål

serves 8 (quite a lot, but can be kept in the fridge for a few days)

Ingredients:

  • koldskaal ingredients2 l buttermilk
  • 250 ml whipping cream
  • 140 g sugar
  • 4 egg yolks
  • 1 vanilla pod
  • 1 lemon
  1. Slice the vanilla pod in two and scrape out the seeds with a knife. Put both, the pod and the seeds into a large bowl.
  2. Add the zest of the lemon and its juice.
  3. koldskaalAdd all other ingredients and mix well.
  4. Put into the fridge a few hours before serving.

 Recipe for kammerjunkere

for 40 biscuits

Ingredients:

  • 250 g flour
  • 90 g butter
  • 50 g powder sugar
  • 1 egg
  • 50 ml milk
  • 1 tsp vanilla sugar
  • 1 tsp baking soda
  • 1 tsp ground cardamom
  • zest of 1 lemon

 

  1. Cut butter in small bits and crumble it into the flour mix.
  2. Add milk and the egg and knead well (I used the Kitchen Aid).
  3. The dough will get a homogenous, elastic consistency. At this stage, wrap in cellophane and put it into the fridge for 1 h.
  4. Pre-heat your oven to 200°C. Put a baking paper onto a baking tray.
  5. Form small balls of approximately 2cm diameter. Place on the tray and bake for 10-12 minutes (the kammejunkere will still be very light at this stage).
  6. Reduce temperature to 120°C.
  7. Cut each ball in two and place all halves back on the tray. Let them dry in the oven for 20-30 minutes. When they are dry and have a light golden colour, switch the oven off and keep the kammerjunkere inside for another couple of minutes.
  8. Keep them in a tin or a box until serving.

Serve koldskål, kammerjunkere and strawberries in separate bowls and let the guest create their own dish. That’s half the fun.

By the way – our Danish guests were very impressed :)

The T-Bone Identity

Everything you should know about a T-Bone Steak and how to grill it on Weber’s gas grill

My excitement was huge last week when Hubert´s mother came to visit us from Austria with two beautiful T-Bone steaks in her suitcase. 1.4 kg of wonderful meat which would cost us a fortune here in Switzerland! A nice present which should be grilled very soon…

T-Bone Steak

Looking at the steaks I remembered hotel school, when we had to study all different cuts of meats and animals. I didn’t quite remember anymore which part exactly the T-Bone Steak is of  (Hello short-term memory!). Time to dig out “the Pauli” – a sort of cooking bible for cooks-to-be and THE book which accompanied my food knowledge studies in Lausanne. I found all my handwritten notes again and learned, for the second time, that the T-Bone Steak is a small version of the Porterhouse steak:

cuts of beef

Source: www.hereford.org/node/781

The T-Bone steak is from the loin of the beef, a part which is not strained a lot when the animal moves. Therefore it is a very lean meat. The steak consists of roast beef on one side and filet on the other side, the bone in the middle. For the T-Bone steak the filet part is a bit smaller, because it is from a part, which is located a bit more up front of the beef.

The T-Bone steak can be grilled on direct heat. Before you put it on the grill, dry it with some paper towel. If it is too wet, you can’t really sear the meat, but it will rather be steamed instead. In the end you want to have it nice and crusty outside and a juicy inside. The meat has to have room temperature before grilling. If you put it on the grill straight from the fridge the meat will literally get a shock and become chewy. If you defrost it, you need to give it enough time to come down to room temperature.

According to “Weber’s Grill Bible” you are supposed to salt the meat before putting in on the grill. The salt can better penetrate the meat. But don’t salt it more than 30 mins before, otherwise it will soak the juice and the meat becomes dry. Personally, I like to grill it without salt at all and just put some smoked salt flakes on top of it when it is already on my plate. I think the pure taste of a good quality meat does not need a lot of seasoning beforehand. But this is really up to you!

We had two T-Bone steaks, the bigger one was 730gr and about 2.5 cm thick. For a medium rare result we grilled it on direct heat for about 8-9 minutes, 4.5 minutes on each side. If you like to have this squared grill pattern on your meat you need to carefully turn the meat 45° after about two minutes. You can also use meat thermoter, for medium rare the temperature should be 63°C.

And now have a look at this nice grilling process :-)

It is important that after the meat is ready you let it rest for at least 4-5 minutes, covered with some tin foil. The fibers will relax again, the juice will come out and the result will be perfect!

As a side dish I served baked sweet potatoes with sour cream. Yummy!

I wrapped the sweet potatoes in tin foil and put them on the grill for about 45 mins. They will keep warm, so no problem to grill the meat after you took them off the grill. Mix some sour creme with curd cheese, fresh chopped herbs, salt and pepper. Together this will be a original side dish and a good alternative to the normal baked potatoe.

Sweet Potatoe