Recipes

In the following composition, the focus is on rice (pilaf) enriched with mustard fruits and roasted almonds. Instead of the leg of lamb, meat skewers (kebab) can also be served.

Leg of lamb (for 4 persons)

  • 800 g boneless leg of lamb, preferably fresh (not frozen)
  • 8-10 garlic cloves
  • 2 onions
  • ground caraway
  • pepper
  • salt

Pierce the leg of lamb all around with a sharp, pointed knife (also from the cross-section side) and insert whole or halved cloves of garlic. Season with salt and pepper from all sides. Fry in very hot fat (Biskin) on all sides. Deglaze (approx. 100 ml), season with ground caraway seeds, add the halved onions and cook with lid in preheated oven (200 °C) for approx. 90 minutes. Longer does not hurt.

Pilaw (4 persons)

  • 400 g long grain rice with wild rice
  • 200 g mustard fruits (drained weight)
  • ca. 20 g butter
  • 80 g sliced almonds
  • mild curry
  • salt

Cook the rice in twice the amount of boiling water with 1/2 teaspoon of salt for 20 minutes, drain excess water. In a small saucepan, roast the almonds in the butter until light brown, remove from the plate and season with a little mild curry. Add the chopped mustard fruits and fold this mixture into the rice.

Tomato gratin (4 persons)

  • 750 g tomatoes
  • 100 g chopped onions
  • 4 Eßl. chopped parsley
  • 2 garlic cloves
  • 8 tbs. breadcrumbs
  • 1 tbs. butter
  • pepper
  • salt

Put the tomatoes briefly in boiling water and then skin them, cut them in half, remove the green heart and spread them in a buttered dish. Spread the onions, parsley and chopped garlic over the tomatoes, sprinkle the breadcrumbs over them. Put the remaining butter in small flakes on the tomatoes, season with salt and pepper to taste. Gratinate on medium heat at 200 °C for about 15 minutes (switch on grill/top heat).

Baked apples (4 Persons)

  • 4 firm, spicy apples (e.g. Boskop)
  • 100 g raisins
  • 70 chopped hazelnuts
  • Rum
  • Sugar
  • Pudding powder vanilla
  • Milk

Wash the apples and remove the core from above. If possible do not damage the soil. Warm the raisins with a little water, add a good shot of rum and let it stand. Mix the chopped nuts into the raisins, fill the mixture into the apples, and distribute the rest of the filling into the bowls. Sprinkle some sugar on top of the apples. Cook the apples on the baking tray at 150 °C for about 45 minutes, place them in the bowls, pour a vanilla sauce prepared with pudding powder on the apples.

Pickled eggs

  • 15 hard-boiled Eggs (11 Minutes cooking time)
  • 2 handfuls of brown onion skins
  • 6-8 teaspoons salt
  • 1 teaspoon caraway (while)
  • 1,5 liters of water

Bring the water with the onion skins, salt and caraway seeds to the boil and simmer for about 5 - 10 minutes. Drain the stock and let it cool down. Beat the unpeeled, hard-boiled and also cooled eggs two or three times, so that the shell is broken. Place the eggs with the broken shell in the cooled stock. Leave the whole thing in a cool place (locker) for 5 - 7 days.

If done correctly, the eggs will have a delicate taste of salt and caraway, and will have developed a beautiful onion-brown pattern along the break lines of the shell.