1 bread knife
1–2 kitchen knives
1 potato peeler
1 butcher’s knife
1 garlic press
1 pair of kitchen scissors
1 chopping knife (for herbs)
1 large and 1 small cooking pot
1 roasting pan
1 saucepan with handle
1 set of bowls
1 gratin dish
1 small and 1 large frying-pan (could be non-stick)
1 kitchen timer
1 measuring jug
1 electric hand-held mixer with whisk, kneading hook and blender attachments
1–2 chopping boards
1 set of scales for weighing food
1 wire rack
1 potato or spätzle ricer
1 multi-purpose vegetable and fruit grater
1 colander, 1 sieve and 1 tea strainer
1 set of salad servers
1 salad spin-drier
1 spatula for turning food in a frying pan
1 ladle
1 wooden spoon
1 sauce spoon
1 skimming ladle
1 whisk
1 baking brush
1 can opener
1 bottle opener
1 lemon squeezer
1 peppermill
1 salt shaker
Cooking terms
Adding liquid
Adding liquid to a roux, sauce juices, fried meat or caramel while stirring.
Barding
Wrapping lean meat or poultry with slices of bacon or placing them on top to prevent the meat from drying out.
Beating, whisking
Working air into food (e.g. whipping cream or egg white).
Blanching
Parboiling food briefly in boiling water. Then cool down quickly in iced water.
Boning
Removing the bones from game, meat and poultry.
Caramelising
Covering food with sugar that is then cooked to turn it into caramel (pale brown); used, for instance, with carrots, potatoes and chestnuts.
Carving
Cutting raw or cooked food into slices or pieces.
Clarifying
Removing particles that make a liquid cloudy by adding beaten egg white. This is cooked in the liquid, then removed with a skimming ladle. The egg white traps the particles.
Coagulating
Thickening an egg-based mixture (e.g., royale) in a bain-marie, in hot air (in the oven) or in a frying-pan (scrambled eggs).
Coating in flour
Coating food that has been thoroughly dried (e.g. liver or escalopes) in flour before frying.
Coating with beaten egg and flour
Coating seasoned food with flour and beaten egg before frying or deep-frying so that the food becomes crispy on the outside but remains juicy on the inside.
Cutting out
Cutting out small balls from dough or other mixture using moistened spoons, in order to shape them.
Deep-frying
Frying meat, fish, fruit and vegetables, usually coated in breadcrumbs or wrapped in pastry but also on its own, in a large amount of fat until cooked.
Degreasing
Skimming the fat off the surface of a sauce or stock using a spoon.
Dressing
Giving the right shape to food before cooking (e.g. poultry or rolled roasts), using kitchen string, skewers or cocktail sticks.
Evaporating
Removal of steam from cooked food (e.g. potatoes).
Filleting
Removing the skin, head and bones from raw meat and fish and cutting into pieces. Removing the membranes surrounding the segments of citrus fruit.
Flambéing
Pouring a small amount of alcohol, usually warmed, over food and lighting it.
Folding in
Mixing a whisked ingredient with other ingredients in order to distribute it evenly in a mixture by gently lifting one over the other with a spatula.
Hanging
Meat or game must be hung for a certain time in a cool place before being consumed so that the meat becomes tender.
Making a roux
Stirring a flour and liquid mixture over continuous heat until the mixture becomes detached from the pan.
Marinating
Soaking meat in a marinade that (unlike pickling or preserving) is used as a base for the sauce. Meat is often marinated in an oil mixture before grilling.
Peeling
Removing the skin of vegetables and fruit (e.g. potatoes, cucumbers, bananas, onions).
Pickling
Preserving meat or game in a vinegar or wine mixture or in buttermilk with herbs and spices.
Plunging in cold water
Placing hot food (e.g. eggs or rice) briefly in cold water. The eggs will be easier to peel and the rice will not be sticky.
Poaching
Cooking food slowly by simmering without ever allowing the liquid to boil (e.g. eggs in vinegar water).
Preserving in brine
Preserving in salted water (e.g. herrings).
Reducing
Reducing stock, soups and sauces in a wide saucepan without the lid until the desired amount of liquid has evaporated and the liquid has become concentrated and creamy.
Rendering/sweating
Heating up small pieces of fatty food so that the fat emerges (e.g., bacon).
Sautéing
Frying pieces of meat, poultry or fish in a frying-pan or saucepan in plenty of fat.
Skimming
Removing the foam after a liquid has come to the boil using a skimming ladle (for instance, with stock and fruit)
Straining
Rubbing or pressing soft raw or cooked food through a sieve.
Thickening over bain-marie
Adding liquid to a roux, sauce juices, fried meat or caramel while stirring. Slowly whisking the ingredients for sauces and custards in a bowl placed in a bain-marie to thicken the mixture.
Thickening with butter
Stirring butter into liquid that is no longer boiling.
Thickening with cream or egg yolk
Adding cream and/or egg yolk to thicken liquids such as milk, sauces, meat stock and spicy soups. Do not boil afterwards.
Thickening with flour etc.
Thickening liquids by adding a thickening agent such as flour, cornflour (cornstarch), arrowroot or gravy thickener.
Trimming
Removing the skin, fat and sinews from fish or meat and trimming as required.
ALPHABETICAL INDEX
A
Apple snow
B
Baked apples
Baked potato halves with curd cheese
Basic brown sauce
Basic white sauce
Bavarian pudding
Bean sprout and avocado salad
Beef olives
Beef stock
Boiled beef
Boiled eggs
Boiled potato dumplings
Boiled potatoes
Bolognese sauce
Braised beef
Braised pork
Breadcrumb dumplings
Breast of duck with orange sauce
Brown beef stock
Brussels sprouts
Béchamel sauce
C
Cabbage beef olives
Caprese fish
Carrot and apple salad
Carrots
Celeriac escalopes
Celery with dips
Ceps
Cereal and vegetable gratin
Cheese and leek soup
Cheese courgettes
Cheese sauce
Chicken breast with mozzarella
Chicken fricassée
Chicken legs
Chicken stock
Chicory in ham
Chicory salad
Chinese cabbage with fromage frais
Chocolate mousse
Colourful meat risotto
Cooked egg
garnish
Cooked peppers
Cordon bleu
Cream of asparagus soup
Cream of trout soup
Cream of vegetable soup (basic recipe)
Croutons
Curd cheese pancakes
Curd cheese with fruit
Cured rib of pork, Kassel style
D
Duck legs with pointed cabbage
E
Egg fricassée
Egg salad with leeks
Eggs with mustard sauce
F
Fine fish soup
Fish brochettes on a bed of rocket and tomato salad
Fish stock
Frankfurt green sauce
French onion soup
French toast
Fried duck
Fried fish fillet
Fried potatoes
Frothy wine sauce
Fruit juice jelly with fruit
Fruit salad
Fruit soup (basic recipe)
G
Goulash
Goulash soup
Green bean salad
Green beans
Grilled chicken
Grilled lamb cutlets
H
Half-and-half potato dumplings
Haunch of venison
Herring fillets, home-made style
Hollandaise
Hunter’s cabbage
I
Iceberg salad with two sauces
K
Kaiserschmarrn (pancakes Austrian style)
Kastenpickert (yeast potato bread)
Knuckle of pork
Knuckle of pork with sauerkraut
Kohlrabi
Königsberger meatballs
L
Lamb’s lettuce
Leg of lamb
Lemon pudding
Lentil soup with smoked sausage
Light poultry stock
Liver with onions
M
Marinated salmo
Maultaschen (stuffed Swabian pockets)
Mayonnaise
Meatballs
Milk soup with floating islands
Minestrone
Mixed green salad
Mixed vegetables with sesame seeds
Mushroom in cream sauce
Mushroom sauce
Mushroom soup
Mussels cooked in wine
O
Old German potato soup
Omelette with mushroom filling
P
Pancake gratin
Pancakes
Parsnip and carrot medley
Pea soup
Pear compote
Petit pois
Pheasant with sauerkraut and wine
Pichelsteiner (meat and vegetable soup)
Plaice with bacon
Pommes duchesse
Pork chops coated in breadcrumbs
Pork escalopes
Pork fillet toast with cheese
Pork sausage and cheese salad
Potato bake
Potato chips (French fries)
Potato gratin
Potato pancakes
Potato purée
Potato salad with mayonnaise
Potatoes baked in foil
Potatoes boiled in their skins
R
Rabbit in olive sauce
Raspberry sorbet
Raw potato dumplings
Red cabbage
Red fruit pudding
Red lentils with peppers
Rice and vegetable gratin
Rice salad
Rissoles (meatballs)
Roasted vegetables
Rocket with Parmesan
Rolled fish fillets on a bed of leeks
Rosefish casserole with shrimps
Rösti
S
Saddle of venison, Baden style
Salmon trout with leaf spinach
Saltimbocca alla romana
Sauerbraten (braised beef marinated in vinegar and herbs)
Sauerkraut
Savoy cabbage
Savoy cabbage soup
Saxony onion stew
Scampi brochettes
Schupfnudeln (potato noodles)
Semolina dumplings
Semolina pudding
Shallots in red wine
Smoked fish mousse
Soup with green beans
Spiced fruity cheese snacks
Spinach and sheep’s cheese lasagne
Spätzle
Steamed fish
Stuffed baguette sandwiches
Stuffed eggs
Stuffed goose
Stuffed mushrooms
Stuffed onions
Stuffed peppers
Swiss rice
T
Thick vegetable soup
Thuringian vegetable soup
Tiramisu
Tomato and onion salad
Tomato sauce
Tomato soup
Tomatoes with mozzarella
Truite à la meunière
Turkey thigh with vegetables
U
Unleavened bread pizza
Unripe spelt grain soup
Unripe spelt grain soup with crème fraîche
V
Vanilla blancmange
Vanilla ice cream
Vanilla sauce
Vegetable noodle soup
Vegetable stock
Venison ragout
W
Warm potato salad
Y
Yeast dumplings
Z
Züricher Geschnetzeltes (thin strips of meat cooked in sauce)
IMPRINT
Note: If you have any suggestions, proposals or questions concerning our books,
please write to us:
Dr. Oetker Verlag KG, Am Bach 11, 33602 Bielefeld
or: info@oetker-verlag.de
Copyright: © 2006 by Dr. Oetker Verlag KG, Bielefeld
Editing: Sabine Lüning, Carola Reich
Translation: Rosetta Translations, London
Recipe development and consultancy: Dr. Oetker Versuchsküche, Bielefeld
Annette Elges, Bielefeld
Anke Rabeler, Berlin
Nutritional calculator: NutriService GbR, Hennef
Cover photograph: Thomas Diercks, Hamburg
Graphic concept:
Design:
Cover design: Björn Carstensen, Hamburg
kontur: design, Bielefeld
kontur: design, Bielefeld
E-book conversion: Mohn media Mohndruck GmbH, Gütersloh
The authors have produced this book to the best of their knowledge and belief. All the recipes, tips and advice have been carefully selected and tested. The publishers, employees and authors accept no liability for any loss, damage or injury to people, objects or property that may occur.
Reprinting, including extracts, is only permitted with the express written permission of the publisher and including indication of the source.
ISBN 978-3-7670-1202-8
Table of Contents
Title
Foreword
Contents
General
Soups
Chicken stock
Goulash soup
Fine fish soup
French onion soup
Cream of trout soup
Pea soup
Cream of asparagus soup
Fish stock
Beef stock
Thuringian vegetable soup
Vegetable stock
Cheese and leek soup
Vegetable noodle soup
Cooked egg garnish
Meatballs
Semolina dumplings
Croutons
Cream of vegetable soup (basic recipe)
Unripe spelt grain soup
Mushroom soup
Tomato soup
Fruit soup (basic recipe)
Milk soup with floating islands
Thick vegetable soup
Savoy cabbage soup
Minestrone
Old German potato soup
Lentil soup with smoked sausage
Pichelsteiner (meat and vegetable soup)
Soup with green beans
Unripe spelt grain soup with crème fraîche
Meat
Boiled beef
Beef olives
Goulash
Sauerbraten (braised beef marinated in vinegar and herbs)
Braised beef
Braised pork
Saxony onion stew
Cordon bleu
Züricher Geschnetzeltes (thin strips of meat cooked in sauce)
Saltimbocca alla romana
Pork chops coated in breadcrumbs
Pork escalopes
Cured rib of pork, Kassel style
Knuckle of pork with sauerkraut
Liver with onions
Königsberger meatballs
Knuckle of pork
Rissoles (meatballs)
Rabbit in olive sauce
Grilled lamb cutlets
Leg of lamb
Poultry
Chicken fricassée
Stuffed goose
Grilled chicken
Chicken breast with mozzarella
Chicken legs
Turkey thigh with vegetables
Fried duck
Duck legs with pointed cabbage
Breast of duck with orange sauce
Game
Saddle of venison, Baden style
Haunch of venison
Venison ragout
Pheasant with sauerkraut and wine
Fish
Fried fish fillet
Steamed fish
Fish brochettes on a bed of rocket and tomato salad