Cooking + Eating 2022: Who’s hungry?

Dear users, dear authors,
In this thread, you can discuss anything related to cooking and baking. Tips and tricks are also welcome here. You can also post your meal plans for the week here. If you’d like, you can create separate threads for recipes, using a title that matches the recipe and makes it easier to find.

Please remember: Only upload your own photos and post your own recipes here. Links are not allowed.

What’s for dinner today?

Oh, today, as on most Mondays, we’re just having leftovers from the weekend.

Yesterday I tried muffins with olives and sheep’s cheese. We ate them hot/warm straight from the oven, with salad. Today for lunch we ate them cold, and they still tasted really delicious. 

Since February — when my husband started working from home — I’ve been cooking, or rather whipping up, a hot meal almost every day. So I can contribute quite a bit here. By now I have an Excel spreadsheet so I can remember what we could cook again because it was so good. I spend a lot of time online and get inspiration there. 

Spaghetti is planned for tomorrow — I still have half a zucchini in the fridge. Let’s see what else I can think of to go with it.

That sounds really good.
What recipe do you use for savory muffins?

I had yesterday’s stew for dinner.

So I’ll go ahead and post my savory muffin recipe here for Josefa and Monika

Olive Muffins with Sheep’s Cheese

70 g pitted black olives 
200 g sheep’s cheese
250 g flour
1 tbsp finely chopped (fresh) rosemary
2 1/2 tsp baking powder
1/2 tsp baking soda
Freshly ground pepper
1/2 tsp salt
1 egg
80 ml olive oil
300 g plain yogurt

Preheat the oven to 180 degrees and bake in 12 muffin cups for 25–30 minutes

Chop the olives into small pieces. Cut 150 grams of sheep’s cheese into 12 cubes, and crumble the remaining cheese into small pieces

Mix the flour with the olives, rosemary, baking powder, baking soda, salt, and pepper

Whisk the egg with the olive oil and yogurt in a second bowl.

Add the egg mixture to the flour mixture and stir everything together to form a nice batter. Put one tablespoon of batter into each cup (12 in total), place a cube of cheese inside, and add another spoonful of batter on top. Sprinkle the crumbled cheese over it and place in the preheated oven.

When warm, the fresh rosemary was dominant; the next day we ate them cold, and then it was the olives that gave them their flavor. 

@Petra,
thanks for the recipe.
Can the sheep’s milk cheese be substituted?

@everyone:
Would you like to share some traditional dishes from your region here?

Maybe leave it out entirely and eat them lukewarm with herb cream cheese (homemade with rosemary and a little garlic).
Yeah, I could see that working, because the sheep’s milk cheese just sat in the muffins. It didn’t blend with the batter.

That cream cheese idea sounds good—thanks for the tip.

Today we had Kässpatzen: Spätzle, mountain cheese, and the whole thing baked in the oven with a little cream. Served with a field salad. 

wow :-)

Petra: wie machst Du die Spätzle im Backofen. Bei mir werden sie im Backofen zu trocken. In der Pfanne bekomme ich sie besser hin.

Josefa: ein typisches Hamburger Gericht ist Labskaus. .... ich liebe es, mein Mann hasst es. Labskaus ist ein altes Seefahrergericht, da es eigentlich nur aus Haltbaren Zutaten besteht (Kartoffeln und Corned Beef)
Ich mache es wie folgt, es gibt aber bestimmt 1000 Varianten:

500g mehlige Kartoffeln 
Butter
Milch
Rote Beete aus dem Glas
2 Dosen Corned Beef

Aus den Kartoffeln, Butter, Milch  einen Kartoffelstampf erstellen,
Ein paar Rote Beete Scheiben in Würfel schneiden, die Würfel und das Corned Beef zum Kartoffelstampf geben. Alles nochmal erhitzen mit Milch und Rote Beete saft eine schöne Konsistenz herstellen fertig.

Serviert wird es mit einem Spiegelei obendrauf, rote Beete Scheiben,  Gewürzgurken an den Rand und fertig. 
Traditionell kommt da noch ein Rollmops dazu. Das ist aber nicht meins 

Danke für das Labskaus-Rezept, Arni. Geht das auch ohne Rote Beete?  Mit Rollmops dazu ist das fast schon abenteuerlich. :-) Ich würde das Fleisch durch Räuchertofu ersetzen, weil Corned Beef geräuchert in Gelatine ist nicht so mein Ding.

Gibts in Deiner Gegend auch Knipp / Hackgrütze?

But Labskaus is only good with rollmops :-) ;-), my oldest daughter cooks it regularly, but my husband doesn’t like it, so I always have her bring me a serving. I’ve known Labskaus since I was a kid—my parents were both in the Navy, and we’d often have that delicious Labskaus.


A typical recipe from our region is Blaue Zipfel.
Mod-Edit: You can find the recipe further down in this thread.

Akela, I had to remove the recipe because it contained several URLs/links. I assume you copied at least parts of it. Please don’t do that—I’ll have to remove it anyway. Feel free to summarize it in your own words; I’m sure you have enough experience to do so.

Josefa: I’m sure it works just fine without beets. I never put much in, but for me, a little bit is part of the deal.
Knipp—I’ve never heard of it. But I just Googled it. Apparently it’s from the Hanover area… sounds interesting, too

Yesterday and today we had pea soup; I always make a big pot so it lasts for two days.

And tomorrow we’re having my favorite pasta sauce with mild chorizo, tomato sauce, and feta cheese. My husband’s cooking this weekend… let’s see what I’ll ask for. 😉

@Sandra = I had to look up “Chorrizo” online first—I’ve never heard of it or eaten it before. Sounds interesting!

I make my Kässpatzen in the oven. A layer of Kässpatzen, a bit of mountain cheese, another layer of Kässpatzen. Once everything’s in the baking dish, I pour half a cup of cream over it and mix it all together. Then I top it with another thick layer of cheese and pop it in the oven. For us, it’s crispy on top—we let it brown a bit under the broiler at the end—that’s how we like it.

I’ve never had Labskaus either. Corned beef isn’t really my thing, but I’ve come to love beets. It’s a vegetable I harvested from my own garden this year.

[Image removed]

Sorry, Josefa, I recreated it. You can completely delete the one
above. So I’ve copied my cooking instructions here again so the recipe is all together.

4–5 pairs of coarse Franconian bratwurst
3/4 l water,
0.5 l vinegar,
1/4 l white wine—Franconian wine
works best 3–4 large onions, sliced
2 bay leaves,
1 tablespoon juniper berries (about what fits
flat on a spoon) 1 small carrot, 1 small celeriac, or a quarter
of a large one Salt, pepper—I prefer ground pepper because I don’t like biting
into peppercorns 2 cloves
; the bratwursts should be blanched at most before they go into the
broth Add the water and vinegar; slice the onion into rings; dice the carrot and
celeriac into small cubes. Let everything cook until the vegetables are tender,
but still have a little bite, then add the spices and the wine and
let it simmer for a bit. Add the blanched bratwursts and let the whole thing steep for about 20
minutes. (I always use coarse bratwurst,
preferably Franconian ones from my trusted butcher.) Served with fresh
dark bread, this makes for a delicious meal.

Enjoy your meal!

ok, Akela, ich habs oben entfernt.

Petra: da wir Spanien lieben  (Land, Leute, Essen) gehört Chorrizzo für uns dazu. Gibt es mind 1 mal im Monat. Wie gesagt, einfach in einer Nudelsoße mit gestückelten Tomaten und Feta... (da macht die milde Sinn)
oder was noch leckerer ist:

Chorrizzo in Scheiben schneiden, anbraten, etwas Honig rein und mit ca 200ml Rotwein ablöschen und einköcheln lassen . Hier nehme ich immer die pikante. 

Corned Beef mag ich eigentlich auch nicht. Nur im Labskaus. 

Heute gab es doch keine Nudeln. Wir haben uns spontan entschlossen einen Imbiss zu unterstützen und haben Currywurst geholt 😂.

Hmmm—a really delicious collection of recipes has already come together here.

Sandra, I’m familiar with Labskaus too, and I loved it. We used to have it when we lived in Bremen. Since we haven’t eaten meat in a long time, I didn’t know until now how to replace it. Josefa’s suggestion with smoked tofu might taste good, but it certainly won’t come close to the original. Maybe someone here can think of another alternative. Corned beef does have a special texture… I’d really appreciate any suggestions.

We had oatmeal pizza yesterday. It tastes absolutely delicious and is super quick to make. I’ll write down the recipe for you guys—I just need to find it. It’s also a great tip for anyone who can’t tolerate wheat flour, since it’s made entirely with oat flour.

einfacher Rührkuchen mit innen Schokosplitter und einem Schokoguss, so mags mein Mann am liebsten

Wir haben heute Muffins gebacken:

That’s great that Anton gets to help out already. That must have made the muffins taste twice as good. And he’s already helping with the cleanup, too. Awesome!

Akela, your sponge cake looks delicious, too. I’d love to try that one as well.

Solch einen fleißigen Helfer in der Küche könnte ich gebrauchen ☺🍩

was gibts zu essen?

Anton übernachtet heute bei meinen Eltern und mein Mann steht gerade in der Küche und macht Steak 😋, ich sitze auf dem Sofa und guck Fußball. Das ist herrlich. 

Hei Arni,
das ist ja lustig. Irgendwie ist verkehrte Welt bei Dir.

Bei uns gabs so Art Bauernfrühstück fertig aus der Tüte, noch Ei dran, schmeckt so lecker.

Morgen gibts evtl Schweinefilets mit selbstgemachten Kartoffelbrei oder Reis dazu, weiß noch nicht genau.

Dann wünsche ich allen ein schönes Wochenende mit vielen Koch- und Back-Ideen