SPREEFOREST – RECIPES“What strengthens and fuels the Spreeforest heart?          Potatoes, linseed oil and quark.        W...
WHAT MAKES THE SPREEWALD STRONG ? POTATO, LINSEEDOIL AND COTTAGE CHEESEFor 4 servings     You will need:small potatoes, 50...
FOR BREAKFAST(WHITE) BREAD, IN LINSEED OIL, COVERED WITH SUGARPreparation: -   cut the (white) bread into pieces          ...
SPREEWALD -    GRAVY:        -      take the “ fish-water” and thicken it        -      add butter or whipped cream       ...
CUCUMBER SOUPIngredients: (for 4 persons)             - 1 stick leek             - 2 cucumbers             - 1 onion      ...
CUCUMBER SALAD…to peeled or smashed potatoes and scrambled eggs            -   peel and rasp 3 salad cucumbers            ...
POTATO SALADIngredients: - 1,5 kg potatoes             - 1 glass of mayonnaise or salad cream             - 1 big cut onio...
POTATO SOUPingredients:               - 500 g potatoes               - 1 carrot               - 1 stick of leek or 1 mediu...
PUMPKIN DESSERTIngredients:               -   750 g pumpkin               -   3/8 l water               -   1/8 l wine vin...
“PFANNKUCHEN”Ingredients: 10 g yeast             -   1 kg flour             -   250 g butter             -   125 g margari...
PANCAKESIngredients:               - 500 ml milk               - 2 eggs               - 1 tsp sugar               - 250g f...
DELICIOUS        BETWEEN THE TIMESFAST CUCUMBERSingredients: -   1kg cucumbers             -   1 soup spoon of sugar      ...
RELAXING AFTER ALL “EATING “SPREEWALD - LIQUEUR         -   Full of herbs         -   ONLY FOR ADULTS             !!!TYPIC...
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German cuisine

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“What strengthens and fuels the Spreeforest heart?
Potatoes, linseed oil and quark.
What do people like on a Sunday?
Pancake, Plinsen and a pot of coffee.
What lifts spirits when the mood is maudlin?
Lovely pork sausage with a nice bit of crackling.
What is drunk when cares are worn?
Clear and medicinal Cottbus Korn.
What clears the head when feeling dour?
Lübbenau gherkins, crunchy and sour.
What else thrives here besides fresh fish?
Onions, asparagus and horseradish.”

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German cuisine

  1. 1. SPREEFOREST – RECIPES“What strengthens and fuels the Spreeforest heart? Potatoes, linseed oil and quark. What do people like on a Sunday? Pancake, Plinsen and a pot of coffee. What lifts spirits when the mood is maudlin? Lovely pork sausage with a nice bit of crackling. What is drunk when cares are worn? Clear and medicinal Cottbus Korn. What clears the head when feeling dour? Lübbenau gherkins, crunchy and sour. What else thrives here besides fresh fish? Onions, asparagus and horseradish.”
  2. 2. WHAT MAKES THE SPREEWALD STRONG ? POTATO, LINSEEDOIL AND COTTAGE CHEESEFor 4 servings You will need:small potatoes, 500g cottage cheese ( soft curd cheese), linseed oil, salt, onionsherbs, milkPreparation: - The potatoes needn`t be of very good quality and too large. - Wash them and boil them with peel. - After about 10 - 15 minutes of cooking you can peel them . - In the meantime the soft curd cheese ( quark ) is prepared. - Depending on your taste put small chopped onions and herbs inside. - Then mix the quark with linseed oil and milk, stir till it has a creamy consistency. - Add a pinch of salt and youre done! - To garnish, you simply sprinkle a little linseed oil on the curd, sprinkle some fresh herbs (e.g. parsley), fresh and rich Spreewald gherkins, too .
  3. 3. FOR BREAKFAST(WHITE) BREAD, IN LINSEED OIL, COVERED WITH SUGARPreparation: - cut the (white) bread into pieces - prepare 2 plates: one full of linseed oil, one full of sugar - dip the pieces into the oil, then into the sugar - after that: taste and enjoy itFOR DINNERSTEAMED FISH IN „SPREEWALD“ – GRAVYWITH SAUERKRAUT (OR OTHER VEGETABLE) AND POTATOESIngrediants: - several kinds of fish (carp, pike, pike-perch, red fish…) - onions, carrots, leek, celeriac - several herbs and spicesPreparation: - boil some water with vegetables, spices and herbs in it (about 30minutes) - put the salted and sliced fish into it DON´T LET THE FISH BOIL ! - keep the fish warm while making the gravies
  4. 4. SPREEWALD - GRAVY: - take the “ fish-water” and thicken it - add butter or whipped cream - of course: you need dill, lemon juiceSAUERKRAUT: - steam it with onions, a small slice of bacon - add vegetables like carrots, leek or (even) applesPOTATOES - boiled in salted water - served with cut parsley on them - Why not JACKED POTATOES ?
  5. 5. CUCUMBER SOUPIngredients: (for 4 persons) - 1 stick leek - 2 cucumbers - 1 onion - 500 ml vegetable broth - 1 avocado - 250 ml buttermilk - some spices like salt, pepper, nutmeg - some herbs like parsley, dill weedPreparation: - fry the onion a little bit crispy - put the washed and sliced cucumber into the pot - add the broth, the avocado (pressed), the buttermilk - boil it - if you want: add some whipped cream - herbs and spices will complete the soupServe the meal warm or cold.
  6. 6. CUCUMBER SALAD…to peeled or smashed potatoes and scrambled eggs - peel and rasp 3 salad cucumbers - (found the cucumber water) - add spices like salt, pepper, 1tsp sugar and a splash of vinegar - let it draw for a while - top up it with sour cream or sweet cream - add a really splash of linseed oil and fresh hacked dill weed - if available give under parsley and chives
  7. 7. POTATO SALADIngredients: - 1,5 kg potatoes - 1 glass of mayonnaise or salad cream - 1 big cut onion - 1 glass of pickled gherkin - 1 applePreparation: - cook the potatoes and then let them go cold - peel and cut them into small cubes and spice with salt and pepper - cut also the pickled gherkins, the onion and the apple into cubes - add the mayonnaise and stir all carefully - should be the salad too “dry”, you can add a little bit cucumber water and mix it - let it draw well for a long time (overnight) - serve the potato salad and garnish it with cooked eggs and fresh herbs
  8. 8. POTATO SOUPingredients: - 500 g potatoes - 1 carrot - 1 stick of leek or 1 medium onion - 1 piece of celeriac - 0,5 tsp caraway, salt - 11/4 l water or broth - 40 g bacon - Celeriac leaves and parsleypreparation: - half the peeled potatoes, add the cleaned root vegetables and fill up a bit of the boiling water and let it cook, covered, on a little flame. - smash the potatoes - cut the bacon into small cubes and melt them - add the bacon as like as the hacked herbs - with a “ flour sweat” the soup will get creamyFOR DESSERT
  9. 9. PUMPKIN DESSERTIngredients: - 750 g pumpkin - 3/8 l water - 1/8 l wine vinegar - 100 – 150 g sugar - spices: cinnamon, cloves, ginger, lemon peelPreparation: - peel and scrape the pumpkin - cut it into cubes - boil the water with vinegar sugar and spices - steam the cubes in the sugar-water mix
  10. 10. “PFANNKUCHEN”Ingredients: 10 g yeast - 1 kg flour - 250 g butter - 125 g margarine - lemon peel, vanilla sugar - 4 eggs - plum sauce - 0,5 l milk - 100 g sugarPreparation: - give flour, sugar, lemon peel and vanilla sugar into big bowl - melt the butter - dissolve the yeast in the warm milk - add melted butter, milk and the eggs into the bowl and knead all well - let rest the dough on a warm place for about one hour - knead the dough again and form small balls - bake them in hot pork lard - after that roll them in sugar and fill in the plum sauce or jam
  11. 11. PANCAKESIngredients: - 500 ml milk - 2 eggs - 1 tsp sugar - 250g flour - 1tsp baking powder - a pinch of saltPreparation: - put all ingredients into a bowl and mix them to a liquid dough - heat a few oil in a pan - pour the dough into the pan with a ladle - bake them on both sides to a golden brown color - serve the pancakes with sugar , jam or apple saucetip: change a little part of milk through mineral water – the pancakes get looser.
  12. 12. DELICIOUS BETWEEN THE TIMESFAST CUCUMBERSingredients: - 1kg cucumbers - 1 soup spoon of sugar - 2 spoons of salt - 2 spoons of mustard corns - 6 spoons of vinegar - 3 onions (sliced) - dill weedpreparation: - cut the cucumbers - mix them with the ingredients in a bowl - mix it strongly Enjoy the SNACK one day later.
  13. 13. RELAXING AFTER ALL “EATING “SPREEWALD - LIQUEUR - Full of herbs - ONLY FOR ADULTS !!!TYPICAL SPICES AND HERBS OF THE SPREEWALD REGION: - onions - celeriac - linseed oil - horseradish - leek - carrots - mustard corn - dill weed - parsley - chives

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