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[lady_karelia]

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Just taking a quick break from cooking. :)


Sauerbraten (yes, it's been marinading since Monday)
Semmelknoedel
Bratkartoffeln
Gefuellte Champignons
Sauerkraut
Kaesesouffle

followed by Rahmkuchen

There might be picspam.

Comments

[lady-karelia.livejournal.com]

I never knew! ROFL!

I'm normally not that keen on German food, even though I grew up in Germany, because it's just so full of meat. But over the years I've learned to adjust, and I don't mind cooking the meat for my guys; they love so many German dishes.

Spaetzle: have you tried making them using spelt flour instead of white flour? I know many people who are sensitive or even allergic to white flour, but can perfectly tolerate whole spelt. If you buy it from the bulk barrel, it works out barely more than ordinary white flour.

[dhark-charlotte.livejournal.com]

I haven't made many dishes myself, BUT I do fully intend to after we move. I have a couple of awesome recipe books from my Gramma (the German one ) that I've held onto for ages. I'm becoming more and more adventurous as I get older and am trying new things.

I've not used Spelt before, but will keep that in mind. Thanks for the tip.

[lady-karelia.livejournal.com]

what I love about spelt is that I can completely substitute it for white flour without adjusting any recipe. It is a great deal healthier (it's an ancient wheat that hasn't been fucked about with) and tastes literally identical.

If ever you need recipes, holler. :)

[dhark-charlotte.livejournal.com]

Very cool! I'll keep that in mind! We have several super pails of whole wheat grains that we haven't yet started on. I need to find a good uncomplicated bread book for fresh ground whole wheat flour. Any recs?