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Homemade onion cake

Parent Category: MagazineCategory: RecipesPublished: Tuesday, 10 October 2017 14:33Written by Johannes Guggenberger
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With the end of the summer comes the end of light eating, yes!! Feel free to cheer! Out with the salads, light fruity cakes and grilled meat and in with thick gravy’s, hearty meats and layered creamy cakes. Fall is the time where food is plentiful, celebrated and fruit is turned into wine and spirits to keep it well preserved for the long winter months.

We already send you out to celebrate the harvest at the many little wine fests and thanksgiving parties, but if you like it cozy at home, why not try making the traditional onion cake yourself. Give it a try, let us know how it turned out, we love to hear from you!

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Spicy ground beef cheese balls with bell pepper sauce and baked potatoes

Parent Category: MagazineCategory: RecipesPublished: Sunday, 24 September 2017 12:23Written by Johannes Guggenberger
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Copyright by: stuttgartcooking ©

This dish is a flavor bomb, that’s for sure. Usually I try not to use the same fresh herb twice in one dish, but Oregano is very prominent in this creation.

However, and this is very important to me, it really is a great fit. BE CAREFUL with using salt in the meat balls, the grated cheese already adds a lot of flavor. If you prefer a thicker bell pepper sauce simply add some food starch, or add some raw ground potato to it.

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Pasta bundles from the oven

Parent Category: MagazineCategory: RecipesPublished: Tuesday, 11 July 2017 17:09Written by Johannes Guggenberger
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Copyright by: stuttgartcooking ©

Little parchment paper wrapped packages filled with yummy goodness and baked in the oven; I tell you: a celebration in your mouth is awaiting you!
The list of ingredients is virtually endless; just stuff it with whatever comes to mind. A culinary explosion in your mouth is guaranteed. The most important part is not opening the packages until they are on your table. smile

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Maultaschen with glazed onions and potato salad

Parent Category: MagazineCategory: RecipesPublished: Monday, 06 February 2017 12:12Written by Johannes Guggenberger
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Maultaschen with glazed onions and potato salad

Ingredients for the broth:

  • 1.5 kg of beef roast 1 kg beef bones, chopped 1 kg veal bone, chopped beef cuts, if available
  • 1 onion, peeled, cut in half and browned in a pan 1 root celery with greens, cleaned and quartered
  • 2-3 carrots, peeled and halved
  • 1 leek, cleaned and cut into thick slices
  • 1 bundle fresh parsley, washed
  • 1-2 parsley roots, cleaned and quartered
  • 4 juniper berries
  • 2 bay leaves
  • 1/2 bunch of lovage, washed
  • salt
  • chives

Ingredients for the Maultaschen:

  • 500 g pasta dough

For filling:

  • 2 day old bread rolls, cubed and set aside in a little milk
  • 2 onions, peeled, cut into small cubes
  • 50 g smoked bacon, cut into small cubes
  • 1 1/2 bunch of fresh parsley, washed and chopped
  • 300 g frozen leaf spinach, thawed, drained of all liquid, chopped
  • or 1 ½ kg fresh spinach, briefly blanched in salt water, chilled in ice water, then drained and chopped
  • 40 g butterfat
  • 450 g ground meat mixed pork and beef
  • 4 eggs
  • 1-2 cloves of garlic, peeled and finely chopped
  • salt
  • pepper from the grinder
  • pinch of Nutmeg
  • and one whisked egg

1 For the stock:

Blanch chopped beef soup bones and beef strips with hot water, then drain the hot water. Rinse bones and beef strips under running cold water. Add bones, bay leaves, juniper berries, and browned onions to a large saucepan with cold water. Let the stock simmer for about an hour.

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Christmas menu (for 4 persons)

Parent Category: MagazineCategory: RecipesPublished: Saturday, 03 December 2016 11:18Written by Johannes Guggenberger
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Christmas menu

Lentil salad with root vegetables. Apple, walnuts, smoked trout filet from the Black Forest and chips from the Allgaeu mountain cheese

Medallion of venison “Baden-Baden” with spaetzle and red cabbage

Small, fried apple ring cakes with apple syrup and cinnamon parfait

For a stress-free cooking day for the Christmas menu, I recommend to prepare the red cabbage, the cinnamon parfait as well as the sauce for the medallion of venison one day before the actual preparation. It makes it much easier to work with the actual menu!

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