Happy is he who has his own garden in the country, his own greenhouse, as well as horses, dogs, cats, chickens. Yes, yes, there will be another story of fleeing the city and falling in love with one’s own homeland. But sisters Steffi and Lisa, both experienced restaurateurs, probably felt the same way when they realized they had to flee the hustle and bustle of the “cosmopolitan city with a heart,” namely Munich, and return to their white-blue. birthplace to the bosom of the family. They wanted to go back to their origins and find a new basis for their lives and their diet. It worked for them as well as for many Berliners who relocated to Brandenburg. But Elisabeth Grindmayer and Stephanie Haßelbeck have published not only their own blog, but also the appropriate (cooking) book on rural life. Both bear the title “Farmmade”. Sure, that says it all.
And so they propagate what the new rural refugees are also discovering and what their grandfather (who incidentally bequeathed the greenhouse to them) already knew: eating and cooking regionally and seasonally is the best. In the book, they guide their readers through the four seasons with recipes, product information and great tips. All you have to do is follow the delicious trail of radish and wild herb tortilla, ground elderberry and pomegranate couscous, wild garlic scones with mountain cheese to pumpkin biscuits with apple custard, spelled Kaiserschmarrn with roasted plums or beef stew with you . going to learn something about tomatoes, preparing pasta or preserving chickens.
get an appetite? Click here for our current cookbook recommendations (subscription) and here you will find over 150 simple recipes for each day.
Since we all yearn for spring, I chose from this book a vegetable recipe that fills, tastes and tastes good to the stomach: soup with simple semolina pasta balls. If that’s too boring for you, there are two other types of dumplings from your local recipe book, one with cream cheese and one with spinach. class what?
THE RECIPE: Spring soup with onion lines
ingredients (for 4 people)
for the soup
1 large carrot
100 grams of leeks
200 g celery
1 tablespoon vegetable oil
1 tablespoon salt
2-3 stems of lovage
for the buns
1 bunch of onions
40 g softened butter
1 organic egg
60 g raw semolina
1 pinch of sea salt
For the soup, peel and finely chop the onion and garlic. Keep the onion peel. Peel a squash, grate it and cut it into small pieces. Clean the leek, wash thoroughly and cut into rings. Peel, wash and finely chop the celery.
Heat the oil in a saucepan and fry the prepared ingredients including the onion peel in it. Toss the vegetables with 2 liters of water, add salt, boil everything and simmer at low temperature for about 20 minutes. Wash and chop the loin. Remove the onion peel and add the lovage to the soup.
Wash the onions for the buns and cut into thin rolls. Cream the butter. Shake and mix the egg. Then pour in the semolina as you move. Salt everything and fold into two-thirds of the onion. Let the melt compound rest for about 5 minutes.
Then take out pasta with a teaspoon, add them to the boiling soup and let stand for 20 to 25 minutes. Garnish with the remaining onion rings, arrange the soup on plates and serve.
THE RECIPE: Cream cheese cakes
ingredients (4 to 5 servings)
150 g cream cheese (with herbs)
1 egg yolk
3 tablespoons flour
Mix cream cheese, flour and egg well. Cool for half an hour. Take out the pastries and leave in the hot soup for 10 minutes.
THE RECIPE: Spinach dumplings
ingredients (4 people)
2 tablespoons olive oil
350 fresh spinach
150 grams of ricotta
80 g parmesan (freshly grated)
125 grams of flour
salt, black pepper, nutmeg (freshly grated)
Peel an onion, finely chop and fry in 1 tablespoon olive oil. Add the spinach and cook covered over low heat. Drain in a colander and allow to cool.
Squeeze well and chop finely. Mix well with the ricotta, 50 g parmesan, flour and eggs. Season abundantly with salt, pepper and nutmeg. Let the mixture swell for 20 minutes.
Bring salted water to a boil in a large saucepan, lower the heat. Use a spoon to remove the lozenges from the mixture and let them soak in the boiling water for 5 minutes. If they rise to the surface, they are finished. Remove with a slotted spoon and serve with the spring soup.