Blessed are those who have their own gardens and greenhouses in the countryside, and horses, dogs, cats, and chickens. Yes, yes, it would be another story of escaping the city and falling in love with their hometown. But so did the experienced restaurant owners, sisters Steffi and Lisa, when they realized they had to get away from the hustle and bustle of Munich, a “cosmopolitan city with a heart,” back to their whites and whites. Blue birthplace in the heart of the family. They wanted to return to their origins and find a new foundation for their lives and diet. It worked for them as it did for many Berliners who moved to Brandenburg. However, Elisabeth Grindmayer and Stephanie Haßelbeck have published their own blogs as well as a proper (cooking) book about rural life. Both have the title “Farmmade”. Of course, that says it all.
So they spread what new rural refugees are also discovering and what their grandfathers (who accidentally gave them the greenhouse) already know: eating and cooking locally and in season is the best. In the book, they guide the reader through the four seasons with recipes, product information, and great tips. Delicious along the way to radish and wild herb tortillas, ground elder and apple mint couscous, wild garlic scones with mountain cheese, zucchini cookies with apple chutney, spelt kaiserschmarn with roasted plums or stewed beef with root vegetables You just need to go. You will learn right away about preparing sourdough, raising chickens, and tomatoes.
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We all miss spring, so for this book I’ve chosen vegetable recipes that are full, tasty, and good for the stomach. It is a soup with simple good quality coarse dumplings. If that’s too boring for you, there are two different types of dumplings in your local cookbook. One is cream cheese and the other is spinach. what class?
Recipe: Spring Soup with Chive Dumplings
ingredient (Based on 4 people)
1 clove of garlic
1 large carrot
100 g leek
1 tbsp vegetable oil
1 tbsp salt
2 to 3 stalks of Sarangchae
40 g softened butter
1 organic egg
60 g coarse semolina
1 pinch of sea salt
For soup, peel the onion and garlic and finely chop. Save the onion peel. Peel the carrots in quarters lengthwise and cut into pieces. Wash the leek and cut it into rings. Celery peel, wash and finely chop.
Heat oil in a pan and fry the prepared ingredients including onion skins. Deglaze the vegetables with 2 liters of water, add salt, bring everything to a boil and simmer on low heat for about 20 minutes. Wash and cut Sarangchae. Remove the onion skins and add robage to the soup.
Wash and chop the leek for dumplings. Cream the butter. Beat the eggs and mix. Then, while stirring, pour in the semolina. Salt everything and fold in two-thirds of the chives. Let the casting compound stand for about 5 minutes.
Then scoop the dumplings with a teaspoon and place them in the boiling broth and let them sit for 20-25 minutes. Garnish with the remaining chives and serve the soup on a plate.
Recipe: Cream Cheese Dumplings
ingredient (Serves 4-5 people)
150 g cream cheese (with herbs)
1 egg yolk
3 tablespoons flour
Mix the cream cheese, flour and eggs well. Let cool for 30 minutes. Scoop the dumplings and place them in the hot soup for 10 minutes.
Recipe: Spinach Dumplings
ingredient (4 people)
2 tablespoons olive oil
350 fresh spinach
80 g parmesan cheese (freshly grated)
125 g flour
Salt, pepper, nutmeg (freshly ground)
Peel the onion, chop finely and fry in 1 tbsp olive oil. Add spinach and bring to a boil over low heat. Drain the water in a colander and let it cool.
Squeeze well and chop finely. Mix ricotta cheese, 50g parmesan cheese, flour and eggs well. Season generously with salt, pepper and nutmeg. Let the mixture swell for 20 minutes.
Bring the brine to a boil in a large saucepan and reduce the heat. Scoop the dumplings out of the mixture using a tablespoon and soak them in boiling water for 5 minutes. When it floats to the surface, you’re done. Remove with a slotted spoon and serve with spring soup.
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