The classic apricot dumplings must be breaded with breadcrumbs.
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Recipe: Spicy ginger Christmas beer
Three liters of bock or dark beer100 grams of brown sugarThree tablespoons of lemon juiceThree cinnamon sticksA large piece of ginger
Heat the pot with beer slowly (not hotter than 60 degrees, the beer must not boil) and slowly dissolve the sugar. Now add the spices and let it steep for 30 minutes. Serve hot.
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If you want a special eye-catcher, garnish the glass or jug with a slice of orange or lemon and star anise.
Sources used: own research
The classic apricot dumplings have to be breaded with breadcrumbs. At least that’s how the Austrians like it. The popular classic dumpling does not originally come from Austria, but from Bohemia. The former luxury food and today’s home cooking is now a culinary monument.
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Valuable recipe
Wonderfully fluffy, turned in golden yellow butter crumbs, dusted with sugar and with a fully ripe apricot inside – that is a successful apricot dumpling for Austrians.
A relic of the Bohemian cuisine
Thanks to the association "Austria’s culinary heritage" The history of the apricot dumpling is no secret in Vienna. "Bohemian cuisine found its way into Austria in the 18th and 19th centuries. At that time, many female cooks from Bohemia were in the service of Viennese town houses" says Sylvia Sedlnitzky, board member of the association. "They brought their recipes with them, including for sweet fruit dumplings."
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They were once a luxury item
Today’s apricot dumplings were called back then "knedlsk" and was a very costly proposition. It was only after 1800, when sugar became cheaper and potatoes became a staple food by being extracted from sugar beets, that apricot dumplings also played a role in everyday cooking. In a cookbook from 1880, the sweet dumplings are already one of the "common pastries" later they are considered simple home cooking.
For some apricots, for others apricot
What is called apricot in Austria, South Tyrol and parts of Bavaria is called apricot in more northern areas. The expression "apricot" probably goes to the Italian name "amerillo" back that differs from the botanical name of the fruit "Prunus armeniaca" derives. Since the fruit was grown in Armenia in ancient times, the country was believed to be its place of origin. But the fruit comes from China.
Potatoes must be a bit older
The apricot dumpling is made from potato, quark or strudel dough. Master confectioner Dietmar Fercher from Vienna prefers a quark dough for the dumplings: "For me, the acidity of the pots goes well with the light acidity of the apricot." For potato dough, you need well seasoned potatoes. "If they’re too fresh, the dough won’t hold. The dumpling is falling apart."
Buttercrumbs are essential
Nothing works with apricot dumplings without butter crumbs, better more than too little. "The dumplings must be fully breaded with it." When the crumbs turn color in the hot butter, Fercher takes them from the fire and carefully adds granulated sugar, vanilla pulp and cinnamon. The whole thing is served with an apricot foam made from soft fruits.
Grocery wholesaler Clama is recalling frozen fish. The fish could be contaminated with too much chlorate.
The grocery wholesaler Clama is recalling frozen pangasius fillet that was sold at Aldi Nord. This emerges from customer information. As part of routine controls, an increased chlorate content was found in a sample of the fish. "A health impairment cannot be ruled out with absolute certainty" it continues.
Frozen fish recall: This product is affected
Frozen pangasius fillet: This fish is affected by the recall. (Source: Clama GmbH & Co. KG)
The product is affected by the recall
"Golden Seafood Pangasius Fillet, 475 g" with the best before date 06.03.2021 and the batch number VN126 VI017
The best before date and the batch number can be found on the back of the bag. The product concerned was sold in Aldi Nord companies in Bargteheide, Barleben, Berlin, Beucha, Beverstedt, Datteln, Greven, Großbeeren, Greiz, Hann. Münden, Herten, Hesel, Horst, Jarmen, Bad Laasphe, Lingen, Mittenwalde, Nortorf, Radevormwald, Scharbeutz, Seevetal, Seefeld, Schloß-Holte, Schwelm, Weimar, Werl, Weyhe, Wilsdruff and Wittstock. It has been taken off the market.
The fish should not be eaten
Customers who have previously purchased the fish should not consume it. You can bring it back to one of the Aldi branches and the topadultreview.com purchase price will be refunded.
The Federal Institute for Risk Assessment explains that chlorate can arise as a by-product when substances containing chlorine are used for cleaning. It can inhibit the absorption of iodine in the body and have a negative effect on the thyroid gland in some people.
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If you have any questions, customers can contact Clama on 0800/6648203.
Pangasius fillet that was sold at Rewe, Penny, Edeka and Marktkauf has recently been recalled.
Sources used: Aldi Nord customer information, Clama customer information via foodwarnung.de, Federal Institute for Risk Assessment, additional sources, show fewer sources
The Weihenstephan dairy in Freising is recalling milk and cocoa nationwide. Which products are affected and what defects they have.
Weihenstephan orders milk and cocoa back from the shelves. A production error could lead to premature spoilage of the affected batches, announced the Freising company on Friday.
It’s about these products
The one-liter tetra packs are therefore affected by "Weihenstephan long-life milk 3.5%" with best before date: January 8, 2020; as well as from "Weihenstephan H cocoa" with best before date: February 19, 2020.
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If the product spoils prematurely, this can be clearly recognized visually and through the smell, explained the dairy.
Sources used: dpa news agency
If you ask Germans about their favorite dishes, you will often find hearty home-style cooking among the answers: roulades, goulash, meatloaf or vegetable stews. But simple dishes from childhood days such as rice pudding, potato pancakes with applesauce or farmer’s breakfast are also very popular. Let yourself be inspired by our tips and recipes for the most popular German recipe classics to cook at home.
These dishes have been tasty for generations
Our grandmothers still had recipes that were passed on from generation to generation. For those who do not have such a treasure, we have collected popular home-made recipes to cook at home. Try (again) the classics from the last decades. Perhaps you will discover a dish that still tastes particularly good to you today.
Sweet home cooking is easy to make
For many years, children and adults have been pampered with semolina and rice pudding. The desserts are quick to prepare and also inexpensive. Depending on the season, there is also fresh fruit or cooked compote. Pancakes and Kaiserschmarrn are also popular classics. The egg dishes taste dusted with powdered sugar or with homemade applesauce. Pancakes are also served heartily filled. Depending on the region, dishes from the leftover kitchen such as poor knights, oven slippers or cherry michel are still delicious.
Hearty soups always arrive
Potato soup and lentil stew, semolina or pearl barley soup: soups and stews are popular in all kinds of variations. The classic, for which the ingredients used to come mostly from the garden at home, was the vegetable soup. Beef soup or chicken soup was also popular, and not just when you caught a cold.
Meat is served on Sunday
The hearty dishes of home cooking are still gladly prepared in many families today: the wrong bunny, goulash, roulade or sauerbraten make your mouth water. Potatoes in every shape, as jacket potatoes, boiled potatoes or puree, are the number one side dish. With fresh vegetables and a fine sauce, they are ideal dishes for the weekend. If you have to go faster during the week, the farmer’s breakfast or a Strammer Max are worth a try. Those who prefer not to eat meat should definitely try eggs in mustard sauce or potato pancakes with applesauce.
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These cake classics aren’t stale at all
The cakes also have classics that appeal to young and old. The favorite cake of Germans is the apple cake, followed closely by the cheesecake. Marble, cherry and plum cakes still look great on the coffee table.
Do you still smell the smell of grandmother’s roulades? Making the classic stew yourself takes time. With these tips and recipes we will show you that the effort is worth it.
Process and store meat properly
Photo series with 6 pictures
Classically prepare roulades from beef
Beef roulades are a classic stew that you can make yourself at a low temperature on the stove or in the oven. Expect one thin slice of roulade per person.
Coat the meat thinly with mustard and season with salt and pepper. Cover each slice of roulade with three strips of bacon and three strips of pickles. Sprinkle the filling with onion rings. Roll up the roulades from the narrow side and secure them with roulade tongs. Alternatively, tie the roulades with roasting needles or strong thread. Finally, dust the roulades lightly with flour.
Fry the meat in hot fat until it is browned on all sides. Fry the onion cubes if you like. Fill up with 250 milliliters of hot broth, which you briefly bring to the boil. Then braise the beef roulades in a covered saucepan over a low flame. You need just under two hours. Alternatively, you can cook the dish in the oven at 120 degrees Celsius.
Tie the sauce with mixed cornstarch or sour cream before serving. Potatoes and red cabbage go well as side dishes. The filling becomes more substantial with meat sausage and paprika strips.
Make cabbage rolls grandmother’s way
Stuffed cabbage rolls are also a classic from grandmother’s kitchen: calculate with two small roulades per person. For the roulades, first steam white cabbage or savoy cabbage in a small saucepan. Alternatively, you can briefly cook it in boiling salted water and then rinse it in cold water. Carefully remove the sheets from the struck and cut the ribs flat.