food – Page 2 – produzentin

produzentin cuisine: Königsberger Klopse

Here comes another post in the never ending food week and today I have a special treat for you. It is the recipe to one of my favourite dishes. In German it is called Königsberger Klopse, in English it translates to the rather dull German Meatballs with Caper Sauce.

The ingredients (in English and German) to this hearty meal can be found after the pics. Some of the quantities are a rough guess, especially for the oatmeal. Just use as much so the meat is not too sticky. You will feel it, for sure. The capers are essential, use more if you like those.

I like to eat them balls with rice, although potatos might work, too.

Enjoy your meal!
Guten Appetit!

No balls yet
Put all the ball ingredients (1-8) into a bowl, the onions should be glassy steamed

Sticky stuff
Mix thoroughly by hand

Here we go
Form the balls, in German I call it drällern

9 balls
I get around 9 balls from this receipe. Boil them in c) vegetable or beef stock for 10 to 15 min.

Stir well
Prepare the roux (Mehlschwitze) using a+b) and blend in the c) vegetable or beef stock, which you used to boil the balls. Add d-f).

Almost done
Add the balls to the sauce and let them simmer for 10 min.

Voila!
Dinner is ready!

Balls
1) 1/2 pound ground pork
2) 1/2 pound ground veal
3) 3/4 cup oatmeal (I like to use oatmeal instead of breadcrumbs)
4) 1 small onion (steam onion until glassy)
5) 1 egg
6) Salt & freshly ground black pepper
7) Ground nutmeg
8) Paprika

1-2) 500g Hackfleisch halb und halb (Rind und Schwein)
3) 6 Esslöffel Haferflocken (I benutze lieber Haferflocken als Paniermehl)
4) 1 kleine Zwiebel (glasig gedünsted)
5) 1 Ei
6) Salz und frisch gemahlenen Peffer
7) Gemahlene Muskatnuss
8) Paprika

Sauce
a) 4 tablespoons melted butter
b) Flour
c) 3 cups vegetable stock or beef stock
d) 1/4 cup dry white wine
e) 1 tablespoon lemon juice
f) 4 tablespoons capers

a) 4 Teelöffel Butter
b) Mehl
c) 3/4 Liter Gemüse- oder Kalbfleischbrühe
d) 1/8 Liter trockener Weisswein
e) 1 Teelöffel Zitronensaft
f) 4 Teelöffel Kapern

produzentin cuisine: Koi Eggs

I believe in the koi effect: eat small things and you become smaller. There is no need to count calories!

This is why I have my Strammer Max with quail eggs. The tiny eggs are very delicious and with just two slices, I am very full and become smaller in a second.

It’s no wonder – it’s the koi effect.

eat more little eggs
Get small with quail eggs

the egg lady would love it
Cheaper by the dozen

produzentin cuisine: La Rambut

produzentin is very much in love with fruits. They help me dropping a few pounds here and there. Fruits are my diet especially if they are tasty and have furry names, like the Rambutan, whose name derived from the Malayan word rambut which means hairs.

This morning I went to Chinatown and got this bundle of Rambutans. For a couple of days I like to use them as decorative accessories with my paper fruits, which I bought recently. And then, day by day, pick a few from the bundle. Tasty!

tasty delights
White cube

split me open
Eat me

produzentin cuisine: Walnut Cake

I love tasty little snacks. And these adorable walnut cakes are on top of my list. They are a korean speciality. Two shops in Toronto’s Korea town produce and sell the stuffed nuts. I can’t decide which filling is best, red bean paste and walnut is very delicous but so is mashed potato with walnut or almond. Ahhhh, I have them all anyway!

I was told they were once a delicacy at the Korean royal court and became wildly popular all over Korea.
Treat yourself like a queen and get a walnut cake.

More walnut cake fun:
Watch the walnut cake machine in action
Get chestnut, pumkin and maple molds for the machine

walnut heaven