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Kohlrabi with Meatballs

8/23/2013

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Kohlrabi is a vegetable that you find in German-speaking regions. It is a crunchy bulb that comes in white and purple, and can be eaten raw or cooked. I love eating it raw, peeled and sliced, and it is great with dips. It has a juicy, crunchy flavor that tastes like cabbage and radishes combined. It looses it's sharp bite once you cook it. I buy it in the USA whenever I see it, because it is so hard to find. Kohlrabi is also used in Indian cuisine. Kohlrabi with meatballs is a German comfort food (and there are many variations of this recipe).
My mom loves this dish. She likes the meatballs cooked in salted water, but I think you get more flavor if you fry them. Some of my friends here in Germany add some tomato paste and/or paprika for additional flavor to the meatballs.
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My mom is helping me
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Print Recipe
Ingredients:

This dish serves 6 to 8 people

10 ounces of ground pork
6 ounces of ground beef
3 large kohlrabis 
about a cup of sourdough bread 
milk to soak the bread
1 large egg
1 small white onion (finely diced)
2 cups of chicken or instant broth
4 TBS butter
5 TBS flour
1/4 cup cream
salt, pepper, ground nutmeg
1/2 cup chopped parsley
Directions:

Soak the bread in milk for 10 minutes, than squeeze the liquid out of the bread. Discard the milk. In a large bowl, mix the ground meat, the squeezed bread, the egg, the onion, and about a teaspoon of salt and pepper. Mix  thoroughly with your hands. Form them into small balls and simmer them for about 10 minutes in salted water until they are done. You can also fry the meatballs (my preference). Cook the kohlrabi in the broth until it is almost done. Save the kohlrabi water. Melt the butter, stir in the flour and cook for a couple of minutes. Slowly add the kohlrabi broth and cook some more. Stir in the cream, the meatballs and the kohlrabi. Season with salt, pepper and a little bit of nutmeg. Add the parsley and serve with mashed or boiled potatoes.

Guten Appetit
recipe by©Sunnycovechef
2 Comments

Plum Jam Baked in the Oven

8/12/2013

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Plum  Jam Baked In The Oven
View Recipe
The easiest jam ever, I promise, no fuss, no mess, just let it bake in the oven. Once in a while you can take a peek. Don't be tempted to stir before you have quite bit of liquid in the pan. My mom told me that she never stirred because she was too busy doing other things. I stirred at the end mashing the fruit. I wanted to incorporate the plum skins into the jam. A word of caution, this jam is tart and I mean tart. You might want to consider increasing the sugar. I like having different kinds of jam in the house. At Christmas this one will be a treat on French brie or cream cheese.
I made another small batch with plums and blackberries using more sugar. This one turned out sweeter, more like a traditional  jam and my husband liked it. ​
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Marzipan Fruit Tart

8/9/2013

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These tarts are flavorful and rich tasting
I made this tart twice, once with apricots and another time with blackberries. It is a rich tasty tart that everyone loves. The marzipan mix becomes a rich custard. If you like marzipan you will like this tart. ​
The original recipe from Germany called for canned apricots, I used fresh ones that I halved and pitted. I put them on the tart with the cut side down. My orange marmalade that I used for the blackberry tart had pieces of orange rind in them which gave the tart a wonderful crunch and flavor. As to making the tart dough I sometimes like to mix it with my hands. It is fun doing it that way. Put the flower on a cool surface. Make a hole in the middle and add the egg. Put the cut butter and the rest of the ingredients on top of the flour. Mix all of it together using your palm to smear the butter into the rest of the ingredients. Then flatten the dough into a round disk, cover it  with saran wrap and put it in the fridge for about an hour. Using the food processor is faster and less messy . The results are just as good if you don't overwork the dough. Add all the ingredients into the food processor and mix them with the on and off switch until the dough comes together. Put the crumbled dough on a piece of saran wrap, put another piece of saran wrap on top of it , flatten and press the dough together before resting it in the refrigerator. Don't be put off by all this information, it is not difficult to make.
Print Recipe
Ingredients

The dough

1 ½ cup flour
¼ cup sugar
A pinch of salt
1 egg
7 TBS cold butter, cut into small pieces
1 tbs vanilla 

 The filling

1 1/2 pound apricots 
          or 
2 cups of blackberries
5 ounces of marzipan cut into small pieces 
1  cup of powered sugar
1 egg
1 TBS of amaretto or almond flavored liquor ( optional)
2 TBS of lemon juice, 1TBS more if you are not using the amaretto

1/4 to 1/2 cup of apricot jam or orange marmalade.
Directions

Put the rack in the lowest part of the oven and preheat to 375 degrees
Grease a 9 inch tart form with removable button or line a cake form with parchment paper.
Mix the dough ingredients in a food processor or by hand.
Chill the dough in the fridge foe at least 30 minutes.
Roll out the dough, put it in the tart form, leaving an 1/2 inch edge on the sides
Prick the dough with a fork several times
Cover the dough with parchment paper and add some weight to blind bake the tart. I use some dried garbanzo bean for weight. Bake for 15 minutes. Can be made  ahead. Let tart cool .

The filling

Put the marzipan, powdered sugar, egg, 
Amaretto, and lemon juice in the food processor and mix until smooth. Put the mix on the cooled tart. Arrange fruit on top of marzipan custard. Bake for 25 to 30 minutes in the lower oven. 

Heat the jam or marmalade  and strain through a sieve . Brush onto the tart. 

Guten Appetit
recipe by © sunnycovechef
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Green Sauce

8/7/2013

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This topping or sauce is one of my favorite dishes
In Germany this sauce is called "Grüne Soße". I love this dish and have made it many times with different ingredients and in different variations. I sometimes use quark, a German soft cheese, similar to ricotta, but creamier. When quark is not available Greek yogurt is just as good. The same goes for the herbs, I use parsley, green onions, chives, dill, and sometimes I use sorrel and a little bit of tarragon. The idea is to have about a cup of green herbs. Adding a clove of garlic will make the sauce pungent. In Germany it is traditionally eaten with hard boiled eggs and boiled potatoes. It tastes great with salmon cakes.
This sauce has a very nice, fresh, herby taste, and a creamy texture that goes well with my salmon cakes, boiled vegetables and fish. It tastes great over a baked potato. You can make it a richer sauce by adding more sour cream or mayonnaise. ​
Print Recipe
Ingredients:

1 clove of garlic ( optional)
2 green onions with some of the green left on
1 cup of mixed chopped herbs such as  parsley,  chives, sorrel, and dill
6 ounces of nonfat Greek yoghurt 
1 generous TBS creme fraiche, substitute sour cream 
1 TBS mayonnaise
1/4 cup regular nonfat yogurt 
1 TBS or more of lemon juice.
Salt and pepper to taste ​
Directions:

Chop the garlic in the food processor until very fine. Add the washed and chopped herbs and chop them very fine. Add the rest of the ingredients and process them until smooth; season with salt, pepper, and lemon juice. The sauce will keep in a closed container for several days.
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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