Kohlrabi with Meatballs
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.
Plum Jam Baked in the Oven
Plum Jam Baked In The Oven
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.
Marzipan Fruit Tart
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.
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.
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.