Ingredients for 2 servings

• 500 g potatoes
• 2 eggs
• 20 g corn starch
• 20 g butter, melted
• salt
• pepper
• breadcrumbs or panic
• oil

Boil the potatoes, peel them and rice them. Cool.

Separate the eggs. Combine egg yolks, corn starch, butter, salt and pepper taste.

Form Kroketten and flash freeze them. Roll them in egg whites and breadcrumbs.

Heat oil for deepfrying to 180 °C/355 °F. Fry the kroketten to a golden brown, about four minutes. Drain on paper towels.

Enjoy them hot!

Ingredients for dough for 2 large pies

• 3 1/4 cups flour (400g)
• 4 tablespoons oil
• 250 ml water
• Salt

Mix flour, oil, water and salt to a dough. Dough should not be sticky. Roll out to a thin disc and spread with topping.

Ingredients for a savory topping for one pie

• 1 crème fraiche
• 1 fromage blanc
• possibly a bit of heavy whipping cream
• Salt
• Pepper
• Nutmeg
• 1 sweet onion thinly sliced
• 5 slices of bacon cut in slivers
• You can also add Gruyere, goat cheese, mushrooms, etc.

Saute bacon to render some of the fat. Reserve bacon fat and saute onions.

Combine crème fraiche, fromage blanc, and whipping cream if mixture is too thick to pour. Spread half of the mixture on thinly rolled out dough and sprinkle with onions, bacon and other toppings if used.

Bake on pizza stone at 450°F for about 15 to 20 minutes.

Ingredients for an apple topping for one dessert pie:

• 1 crème fraiche
• 1 egg
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 3 -4 apples depending on size
• Calvados to flambé

Peel and thinly slice apples. Combine all ingredients except for the calvados into a bowl and let sit for about 1 hour before spreading on rolled out dough. Flambé with warmed calvados.

(sorry, have not gotten around to translating this one)

Zutaten fuer 4 Personen

• 600 g Schweinelende
• 16 duenne Scheiben Speck oder Pancetta
• 1 grosse Zwiebel
• 1 Schuss Weissweinessig
• 1 Becher Creme Fraiche
• 5 Teel. Senf
• Salz
• Pfeffer

Zwiebeln wuerfeln und duensten. Mit Weissweinessig abloeschen und solange ruehren bis die Feuchtigkeit verschwindet. Senf und Creme Fraiche hinzugeben und einkochen. Masse ein bisschen abkuehlen lassen.

Schweinelende in 16 Medallions schneiden und mit Salz und Pfeffer wuerzen.

Erst Speck, dann Schweinemedallions, und obendrauf die Senf-Zwiebelmasse legen.

15 min. auf 225 Grad im vorgeheizten Backofen backen.

Ingredients

• ½ lb squid
• big handful Thai basil
• 1 small white onion, cut into quarters
• 2 scallions, cut into threads
• 1 or 2 fresh tomatoes, cut in eighth
• 3 fresh chilies, cut into small pieces
• 1 clove garlic, minced
• 1 tablespoon naam pla (fish sauce)
• 1 tablespoon naam prik pao (Thai chili sauce)
• 2 tablespoons cooking oil

Heat wok very hot, add oil, garlic, pause for garlic to brown,
Add onion, scallion, pause again
Add tomatoes, squid, fish sauce, naam pink pao, chilies and basil.
Stir. Cook until everything is hot. Serve immediately.

My brother and I got to chose our favorite dish on our Birthday when we were kids. I always wished for Dampfnudeln.

Dough:

• 1 Egg – room temperature
• 50 g Sugar
• 70 g Butter
• 1 Package Instant Yeast
• 1/4 teaspoon Salt
• 1/4 liter Milk – room temperature
• Lemon Zest from one Lemon
• 500 g Flour

Sugar/Milk sauce:

• 50 g Sugar
• 60 g Butter
• 1/4 liter Milk

Whisk egg and sugar in stand mixer. Add butter, milk, salt, yeast and lemon zest. Slowly add half of the flour and combine with wooden spoon until moistened. Add rest of flour and knead with dough hook for about 5 minutes.

Knead by hand for one minute and place in greased bowl to rise for 2 to 2 1/2 hours in a draft free, warm place.

Preheat oven to 400°F and place rack on lowest position.

Grease oven proof pot like a Le Creuset or deep Pyrex dish. Form dough into even balls (6 or so) and place them in the dish. Combine sugar, butter and milk to make the sauce and pour over the dough balls.

Place pot into preheated oven and back for 30 minutes until golden brown.

Serve with Vanilla Sauce.

Ingredients for Stuffing

• 1 1/3 cups finely chopped red onion
• ½ cup finely chopped celery
• 2 garlic cloves, minced
• 1 cup finely chopped dried plums
• 1/3 cup finely chopped pecans
• 1 tablespoon grated orange rind
• ¼ cup fresh orange juice (about 1 orange)
• 2 tablespoons minced fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 pork loin, trimmed
• Preheat oven to 425°F

To prepare stuffing, sauté onion, celery, garlic for about 7 minutes until tender. Stir in dried plums and next 8 ingredients.  Set aside.

Create hole in pork loin and stuff with stuffing.

Rub pork with salt and pepper and bake for 40 minutes or until meat thermometer inserted in center of port registers 155°F.

Place pork on cutting board and let rest for 10 min before serving.

Ingredients for Sauce

• 1 tablespoon flour
• 1 ½ cups chicken broth
• ¼ cup port
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• flat leafed parsley (optional)

To prepare sauce, whisk together the flour and ¼ cup broth. Place roasting pan over medium heat. Add port, stirring to loosen browned bits. Whisk in flour mixture, mustard, and 1¼ cups  broth. Cook 2 minutes or until slightly thick, stirring frequently with a whisk. Stir in salt and pepper.