SWABIAN RECIPES

mostly after Morten's Recipe Collection



Contents:
* From: D'SCHWÄBISCH' KUCHE' by Ägidius Kolb and Leonhard Lidel, Allgäuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 and 9/92

Pronunciation of Swabian words: A closing 'e' (in '-le', '-che' or '-sche') sounds like the 'a' in 'ago'.




1. Pfannekuche / Flädle

Ingredients (4 servings)

200 g flour (1 3/4 cups)
2 eggs
1/4 l milk (1 cup plus 1 tbsp)
1 pn salt
fat for frying

Instructions

Mix the flour and milk, then add the eggs, and season with salt. In a skillet, melt a little fat over medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in the batter in such a manner that the whole bottom of the skillet is covered with a thin layer. As soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an egg turner, then flip the pancake to cook the other side. Once the 'Flädle' is done, set it aside for cooling. Pancakes are usually eaten with a sweet coverage (sugar, marmelade) to the individual taste.
Variation: If the 'Flädle' is to be used in 'Flädle'-soup, roll it up and cut it into very thin slices. Put into hot broth, and adjust seasoning to taste, with nutmeg, chopped parsley or chives, etc.
Variation: For 'Kratzer', repeatedly cut the pancake (with the egg turner) in the skillet during the cooking process, and move the pieces to a second skillet, where they are once more sautéed in a little butter. Just before serving, dust with sugar. Serve with stewed fruit. Non-sweetened 'Kratzer' is also a popular side dish for meat dishes with gravy.

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2. Spätzle

Ingredients (4 servings)

3 c flour; non-bleached
1 ts salt
4 ea eggs; large (2 more for Kässpätzle)
1/2 c water, or more
1/8 c butter (if roasted)
1/3 c Gouda cheese (for Kässpätzle)

Instructions

Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water until they rise to the surface. Lift noodles out, put them shortly under fresh (warm) water and drain them in a sifter. If you like, you can brown them in melted butter over low heat (and add some grated Gouda cheese and another two eggs to get 'Kässpätzle' ).

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3. Maultasche

Ingredients (4 servings)

Dough:
2 3/4 c flour
4 eggs
salt

Filling:
1 tb butter
6 strips medium-lean bacon, cut into cubes
3 md onions, diced
1/4 lb fresh sausage meat (preferably from sweet Italian sausage)
1 hard roll, without crust, and best when stale
1/2 lb cooked spinach
1/2 lb ground meat or lightly smoked farm sausage
1 c Bauernbratwurst or leftover roast, stew meat, etc., diced
3 eggs
3 tb to 4 tb chopped fresh parsley
salt and freshly ground black pepper
grated nutmeg
1 egg
3 tb canned milk

Instructions

Certainly if anyone were to insist that 'Maultaschen' were the most delicious of all Swabian specialties, most Swabians would hardly be prepared to deny it. The following recipe is typical but far from definitive, especially where the ingredients for the filling are concerned. Feel free to use whatever you have on hand or whatever your fancy (or your conscience) dictates.
Dough: Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Then add a little water and knead until it has a firm but elastic consistency.
Filling: Melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. The filling should be very spicy indeed.
Assembly: On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond-shaped 'Maultaschen'. The process is similar to making ravioli. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'. They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain.
Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve with slippery potato salad or a mixed green salad.
Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of hearty beef broth; garnish liberally with finely chopped onion.
Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into strips. Sauté in a skillet until crisp on the outside. Serve with potato salad.
Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover with boiled ham and a couple of slices of cheese, and heat in the oven until the cheese reaches the desired consistency. Serve with green salad.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 7/92

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4. Leberknödel

Ingredients (4 servings)

4 chopped, stale kaiser-type rolls
1 onion, finely chopped
150 g ground liver (5 oz)
2 tb marjoram
1 egg
1/8 l milk (1/2 cup plus 1/2 tbsp)
salt
pepper
ground nutmeg
1 (small) bunch parsley, chopped
a little bit grated lemon peel
a little butter for sautéing

Instructions

Soak the rolls in lukewarm milk. Sauté the onion and parsley in butter, then add - along with the other ingredients - to the soaked rolls and mix well into a firm mass. If the mixture is too loose, add a bit of plain bread crumbs. Shape into dumplings, put into barely boiling water, and let steep for 25 minutes. Transfer to clear beef broth and serve.

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5. Dampfnudle

Ingredients (4 servings)

500 g flour (4 1/2 cups less 1 tbsp)
1/4 l milk (1 cup plus 1 tbsp)
40 g (fresh) yeast (1.4 oz)
1 ds salt
150 g butter or, better yet, clarified butter (2/3 cup)
1 to 2 eggs

Instructions

Heat the milk a bit and then dissolve the yeast in it. Make a well in the flour, and pour the yeast mixture into it. Let rest for 1/2 hour. Then, add the remaining milk and the salt, and knead well. Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour. Cut off fist size pieces, and - on a floured pastry board - let these pieces rise one more time, for another 15 minutes.
In a wide pot, melt the fat, and then add warm, salted water to a depth of about 3/4 inch. Add the dumplings, arranged in one layer, touching each other. Put a lid on the pot, and additionally seal the edges - where the lid rests on the pot - with damp cloths in order to keep the steam inside. Bake at low heat. The dumplings should be done in about 20 minutes, and have the highly desirable hard, brown crust on the bottom.
'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce.
Variation 'Dampfnudle en dr Bria': Prepare as above, but prior to arranging them in the pot, thoroughly dust the bottom of each dumpling with flour. During the steaming process, the flour and water will form a whitish gravy ('Bria').

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6. Brätzle

Ingredients (6 servings)

1 pk yeast; active, dry
1 1/2 c water, warm, 110-120 degrees
1 ts salt
1 tb sugar
4 c flour; non-bleached
1 ea egg; large, beaten
salt; coarse

Instructions

Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels.

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7. Rohrmus

Ingredients (4 servings)

200 g flour (1 3/4 cups)
2 eggs
1/8 l milk (1/2 cup plus 1/2 tbsp)
1 pn salt
50 g lard (3 1/2 tbsp)
apples or cracklings

Instructions

From the Ries area.
Make a pancake batter (mix the flour and milk, then add the eggs, and season with salt) and pour into a lard-greased bread pan. Top with sliced apples or with cracklings, and bake.
If topped with fruit, dust with sugar; if with cracklings, salt, and serve.

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8. Gruibe (-knedl)

Ingredients (4 servings)

Cracklings:
2 lbs fresh pork bacon (the fatty layer right underneath the skin)
1/4 cup milk or water

Dumplings:
1 c cracklings
2 eggs
2 tb flour
125 g plain bread crumbs (4.5 oz)
greens (chopped parsley and/or chives)
seasonings (pepper, paprika, marjoram)

Instructions


Cracklings: Cut the bacon into 3/4-inch cubes and put into a tall pot which must not get filled more than halfway up (to prevent the large amount of foam during the rendering process from running over and spilling). Heat up slowly, else the bacon will stick to the bottom and scorch. As soon as there is a little liquid fat covering the bottom of the pot, add milk or water, and heat up more, constantly stirring. Let the cracklings brown a little bit more, then pour off the liquid lard, through a sieve, into an earthenware pot. Warm cracklings are very popular in-between meal.
Dumplings: Mix the cracklings, eggs, seasonings, and greens into a pliable mass. Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes. Then shape dumplings, and slip into barely boiling water, and let steep. Transfer to hot beef broth and serve.

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9. Wefzgeneschter

Ingredients (8 servings)

1 egg, separated
2 tb milk
50 g flour (1/2 cup less 1 tbsp)
1 ds salt
10 tb liquid honey
fat for frying

Instructions

From grandmother's more thrifty times; rarely encountered today. From the Oberallgäu region.
Make a batter of the flour, egg yolk, milk, salt, and sugar. Beat the egg whites, and add to the mixture. Take five wooden spoons and stick the handles about 1/3 to 3/4 inch deep into the dough, twisting the handles as you do so. Immediately transfer them to fat that has been heated to 390 degrees F. As soon as the dough has browned, once again dip into the dough, then back into the hot fat. Repeat the process 5 to 6 times. When the very outside layer has turned crisp and brown, remove the pastry from the spoon handle, fill with honey, and serve hot, dusted with crushed sugar.

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10. Springerle

Ingredients (72 pieces)

4 c all-purpose flour
1 ts baking soda
4 eggs
4 3/4 c powdered sugar; sifted
20 anise oil; drops
1 1/2 ts aniseed; crushed

Instructions

Sift together flour and soda. In large mixer bowl, beat eggs with electric mixer until light. Gradually beat in powdered sugar; continue beating on high speed about 15 minutes or until mixture resembles soft meringue. Stir in anise oil. Add about 3/4 of the flour mixture and beat on low speed until combined. By hand, stir in the remaining flour mixture. Cover; let stand about 15 minutes. Divide dough into thirds. On lightly floured surface, roll each portion into 8" square. Let stand for 1 minute. Dust a springerle (little horse) mold or rolling pin with additional flour. Press mold on dough hard enough to make a clear design; repeat for the remaining dough (Roll springerle rolling pin on dough, pressing hard enough to make a clear design.) With a sharp knife, cut the rolled cookies apart. Place on a lightly floured surface; Cover with a towel and let stand about 6 hours or overnight. Sprinkle a greased cookie sheet with crushed aniseed. Brush excess flour from cookies. With finger, rub bottom of each cookie lightly with cold water. Place on prepared cookie sheet. Bake in 300 degree oven about 18 minutes or until a light straw color. Remove to wire rack; cool.

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11. Saure Rädle

Ingredients (4 servings)

500 g boiled new potatoes (a generous lb)
80 g butter or lard (1/3 cup)
1 tb flour
1/2 l water (2 cups plus 2 Tbsp)
1 bay leaf
1 piece lemon peel
1 clove
1 onion
salt and pepper to taste
1 tb vinegar (or to taste)
1 ds caraway seed

Instructions

Melt the fat and add the finely chopped onion and flour. Sauté until the onion is golden brown. Add the water and all the other seasonings. Cook for 1/2 hour. Strain the sauce and pour it over the hot, sliced potatoes.

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12. Rote Riebesalat

Ingredients (6 servings)

2 ea red beets; bunches

Marinade:
2 tb water
1/4 c vinegar
2 tb caraway seeds
1 ts sugar
2 tb onion; minced
1 ts horseradish
1/4 ts cloves; ground
1/2 ts salt
1/4 ts pepper
5 tb vegetable oil

Instructions

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.

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13. Pfitzauf

Ingredients (4 servings)

250 g flour (2 cups plus 3 1/2 tbsp)
1/2 l milk (2 cups plus 2 tbsp)
4 eggs
salt
2 tb melted butter
1 tb sugar

Instructions

Combine the flour, milk, eggs, salt, and - if desired - a little sugar, and stir into a dough. Then mix in the melted butter. Grease a 'Pfitzauf' pan (or a muffin pan lined with paper cupcake holders as a substitute) and fill halfway up with the dough. Bake in a hot oven for 25 minutes until light brown, without ever opening the oven door to check! The 'Pfitzauf' gets dusted with sugar and is served with stewed fruit.

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14. Neujahrsbrätzle

Ingredients (2 servings)

2 c milk
1/2 c butter or margarine
2 pk yeast; active, dry
2 ts salt
1/2 c sugar
7 c flour; non-bleached
2 ea eggs; large
1 c confectioners' sugar
water
1 ts vanilla extract
1/4 c almonds; chopped

Instructions

Heat milk and butter until very warm (120-130 degrees F). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels.

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15. Bienestich

Ingredients (12 servings)

Pastry:
3 1/2 oz (100g) cottage cheese, well pressed out
4 tb milk
4 tb oil
2 tb heaping of sugar
pinch salt
7 oz (200g) flour
4 ts baking powder

Topping:
1 3/4 oz to 2 1/2 (50-75g) butter
3 1/2 oz (100g) sugar
packet vanillin sugar
1 tb milk
3 1/2 oz (100g) almonds (blanched and thinly sliced)

Instructions

Pastry: Rub the cottage cheese, if desired, through a fine sieve and mix with the milk, oil, sugar and salt. Mix and sieve together the flour and the baking powder and add to the mixed ingredients, a little at a time until slightly more than half has been used. Knead in the rest of the flour. Grease a round cake tin with a removable rim, 10 in (26 cm) in diameter and roll out the pastry to fit the base. Bake in moderately hot oven for about 20 minutes.
Topping: Melt together the butter, sugar and vanillin sugar and add the milk; stir in the almonds and set aside to cool. If it should be too firm when cold, add a little milk. Spread evenly over the pastry.
Variation: Alternatively the cake may be filled with butter cream, made from 1/2 packet Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs. sugar, 1/2 pint cold milk and 3 1/2 oz. (100 g) butter. When the cake is quite cold, cut it horizontally into two halves, spread the filling on the bottom half and lay the other on top.

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16. Schwarzwälder Kirschtorte (butter or whipped cream)

Ingredients (8 servings)


Cake:
6 ea eggs; large
1 c sugar
1 ts vanilla extract
4 oz semi-bitter baking chocolate, melted
1 c flour; sifted

Syrup:
1/4 c sugar
1/3 c water
2 tb kirsch liquor

Filling: (butter cream)
1 1/2 c confectioners' sugar
1/3 c butter; unsalted
1 ea egg yolk; large
2 tb kirsch liquor

Filling: (whipped cream)
3 c cream; heavy, whipped
100 g confectioners' sugar
2 tb kirsch liquor
vanilla sugar

Topping:
2 c sour cherries; canned, drain
2 tb confectioners' Sugar
1 c cream; heavy, whipped
8 oz semisweet chocolate bar (1)

Instructions


Cake: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. Instead of making three thin cakes in different pans you can make a thicker one and cut it into three pieces.
Syrup: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. If you want to have a lighter and less sweet cake use simply the kirsch liquor instead of the syrup.
Filling: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. For the whipped cream filling fold the sugar and the kirsch liquor into the whipped cream.
Assembly: To assemble cake, place 1 layer on a cake plate. Spread with cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.

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17. Zwetschgedatsche

Ingredients (4 servings)

Yeast Dough:
250 g flour (2 cups plus 2 1/2 tbsp)
30 g fresh yeast (1 oz)
100 g butter (7 tbsp)
2 eggs
1 pn salt
3 tb sugar
1/4 l milk (1 cup plus 1 tbsp)

Topping:
1 1/2 kg Damson plums, rinsed, pitted (3 1/4 lbs)
5 tb sugar
1 tb cinnamon
30 g butter for greasing cookie sheet (2 Tbsp)
plain breadcrumbs

Instructions


Prepare the yeast dough. Grease a cookie sheet and dust it with breadcrumbs. On it, roll out the dough to about finger thick. Along the edges, pull up the dough to form a rim. Top the tart with tightly arranged plum halves (at a slight angle). Dust with cinnamon, and bake at medium heat for 40 to 45 minutes. Once done, dust with sugar.

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18. Schinkehörnle

Ingredients (12 pieces)

300 g puff pastry (paste); e.g. deep frozen
200 g ham (cut into small pieces)
200 g cheese (Gouda, grated)
1 pn salt
2 eggs

Instructions


Roll out the unfrozen puff pastry into quadratic (10 cm x 10 cm) sheets (2 mm thick). Mix the ham pieces and the grated cheese with the eggs. Put one large table-spoon of this filling in the middle of each pastry sheet. Fold the pastry over the filling, starting from one edge, and form a croissant-like object. Make sure that all loop-holes are closed in order to prevent leakage of the filling. If you like, you can cover the 'Hörnle' with milk and egg. Put into preheated oven (160 degrees C) for 45 minutes until light brown. Serve hot as a main dish or cold as a snack.

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19. Kiechle

Ingredients (16 pieces)

500 g flour
50 g yeast
80 g sugar
80 g butter
200 c milk
1 egg
sugar and cinnamon (mixed)
fat for frying

Instructions

Prepare the yeast dough and let it rise for 1 1/2 hours at a warm place. Cut off lumps of dough and form flat round or oval pieces (10 cm) out of it. With your hands, stretch them outwards so that there is an almost transparent interior surrounded by a thicker rim. Let rise again for 25 more minutes (on a floured pastry board). Fry in hot oil (175 degrees C) until brown on both sides. Let cool down and dry on paper towels. Roll in the sugar-cinnamon mixture. Best consumed the same day.

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20. Rohrnudle

Ingredients (4 servings)


Dough:
500 g flour (4 1/2 cups less 1 tbsp)
1 ds salt
40 g (fresh) yeast (1.4 oz)
80 g sugar (1/3 cup plus 1 tsp)
1 to 2 eggs
70 g butter (1/3 cup less 1 tsp)
1/8 l milk (1/2 cup plus 1/2 tbsp)

Filling:
500 g apples, damson plums, or pitted cherries (a generous lb)
sugar to taste (nowadays also vanilla sugar)
a little cinnamon (with apples or damson plums)
400 g butter or clarified butter (1 3/4 cups) for baking

Instructions

Yeast Dough: Dissolve the yeast and some sugar in a bit of warmed milk. Mound the flour on a pastry board. Make a well in the middle of the mound, and into it pour the yeast mixture. Let rest for about 1/2 hour. Then add the remaining ingredients - sugar, eggs, salt, butter, and milk. Knead to mix well, and beat until the dough forms bubbles. Cover the dough with an inverted bowl and let rise, in a warm place, for 1 1/2 hours. Then cut off lumps of dough, and let those rise one more time, on the floured pastry board, for another 1/2 hour.
Assembly: With your hands, stretch each piece of dough and cover with fruit (one kind only). If you are using apples or damson plums, dust fruit with cinnamon and sugar, otherwise just with sugar. Fold the dough over to enclose the fruit and arrange the dumplings in a baking dish with a buttered bottom (3 1/2 tbsp butter per dumpling) . Bake at medium heat for 35 to 40 minutes, until light brown. Remove from oven and tip onto a board for cooling. Brush with melted butter shortly before cooling.

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21. Streiselkuche

Ingredients (6 servings)


Topping:
1/4 c sugar
1/4 c brown sugar
2 ts cinnamon
1 c flour; non-bleached, non-sifted
1/2 c butter or margarine

Cake:
2 1/4 c flour; non-bleached, non-sifted
1/4 c sugar
1/4 ts salt
1 pk yeast; dry
3/4 c milk
1/2 c butter or margarine
1 ea egg; large

Instructions

Topping: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.
Cake: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F about 45 minutes or until done. Makes one 9-inch square cake.
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22. Gaisburger Marsch

Ingredients (8 servings)


Soup:
500 g potatoes
beef broth
beef, cooked
vegetables (at will)

Spätzle:
3 c flour; non-bleached
1 ts salt
4 ea eggs; large
1/2 c water, or more

Instructions

Prepare spätzle as described above. Cook peeled potatoes in hearty beef broth together with beef and eventually the vegetables until tender. Cut potatoes and beef into small cubes. Put together with spätzle into broth. Can be served with onions roasted in butter.
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23. Kutteln (sour, stewed or roasted)

Ingredients (8 servings)


Sour sauce:
40 g butter or oil
60 g flour
1 onion, sliced
750 g water (or beef broth)
1 tbsp vinegar
seasoning (salt, pepper, laurel, clove etc.)

Kutteln:
500 g rumen, cut in stripes
500 g potatoes (for stew)
seasoning (salt, onions)
1 tbsp butter (for stew and roast)
1 egg (roast)

Instructions


Sour sauce: Roast the flour in hot oil or butter until light brown. Stir in onions and pour in water when onions are brown. Add vinegar and seasoning. Keep boiling for 35 minutes.
Sour rumen: Cook stripes of Kutteln until tender. Boil rumen and sour sauce together for another 15 minutes. Serve with salted boiled potatoes.
Stew variation: Stew together the soft-boiled rumen stripes, the cooked and peeled sliced potatoes and the seasoning for 20 minutes. Serve with green salad.
Roast variation: Sauté in a skillet the soft-boiled rumen stripes in hot oil together with egg.
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24. Hefeknedl

Ingredients (6 servings)


500 g flour
20 g yeast
250 g water
1 tbsp salt

Instructions


Let the yeast dough rise. Cut it into 6 spherical pieces, which are put in hot boiling salted water. Keep the lid on the pot and never look into it. Boil for 15 minutes. Serve the dumplings teared open with heavy brown gravy (together with meat). Leftover dumplings can be cut and roasted in light oil.
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25. Hefekranz

Ingredients (10 servings)


1 000 g flour
40 g yeast
500 g milk
150 g butter
130 g sugar
3 eggs
2 tbsp salt

Instructions


Let the yeast dough rise to double its size. Cut it into 3 pieces, which are rolled out into long cylinders. Braid the 3 cords beginning with the middle one. Form a round wreathe and put it onto a greased tin. Let the dough rise again for 5 minutes. Cover it with a mixture of sugar and egg. Bake with strong heat (200 C) for 40 minutes.
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HARALD PLEINER
Last modified: August 2nd, 1999