Genealogy Forum UK

Oooh I fancy that recipe.....mind it's all greek to me!

Well at least it's not double dutch


That reminds me....Rob... Tripe and onions is it then?

I'm gonna go with my mate San,especially at this time of the night,Mousaka!!
San xxx

Rob wrote:I'm gonna go with my mate San,especially at this time of the night,Mousaka!!
San xxx

This is getting daft!


You have to put a different one on Rob you know be an individual not a sheep!

So can you think of a recipe for May please

and come on let's have some other ideas ....and maybe you would like to join us too?

Don't know if I can join in as I'm currently "On The Road". (Currently at a lovely place called 'Emerald Beach' on the coast of New South Wales.) Could be a bit difficult to produce the gourmet cooking that this group requires. Still, I'll try to keep an eye on the options and do my very best if possible - Should be an interesting challenge - Can you cook moussaka in an electric frypan?

Di, I'm soooo jealous! I should imagine that whatever you dicide to cook your Mousaka in, it will be delicious

Hi Di!

So we have

Moussaka by Mally

Beef Stroganoff by Northern Lass

andy others?

Hope you have more luck than I did, with the Fancy Dress Party

I've been waiting for Andy to reply but he's obviously still in bed.
Anyway...
We never seem to appreciate the German cuisine so here's a recipe that i love.

Jagerschnitzel meinsturmbahnfuerher!! hmmm delicious!!


Ingredients
oil
1 lb boneless pork or veal cutlet
salt and pepper
2 eggs (beaten)
1/2 cup plain breadcrumbs
GRAVY
5 slices bacon (diced)
4 ounces sweet onions (chopped)
8 ounces mushrooms (sliced)
12 ounces gravy (jar)
1 dash thyme
1/2 teaspoon paprika
1 tablespoon parsley
pepper
salt
Directions
1 Heat oil in a large skillet over medium high heat.
2 Pound cutlets with a meat tenderizer to flatten them.
3 Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.
4 Place cutlets into oil in skillet.
5 Fry until golden brown (1 or 2 minutes on each side).
6 Remove the meat from the skillet and drain on paper towels.
7 Keep the meat warm in the oven while you make the gravy. I set the oven at 200 degrees Fahrenheit.
8 Sauté bacon, onions, and mushrooms until golden brown.
9 Add gravy and sauté over a low heat.
10 Add thyme, paprika, parsley, pepper, and salt.
11 Simmer for about 5 minutes.
12 Pour gravy over Schnitzel just before serving.

A side dish of Sauerkraut Salad with ham-
Ingredients:
1 pound sauerkraut -- (1 lb can)
1/2 pound blue grapes
6 oz ham cooked
-----dressing-----
1/2 cup yogurt
1/4 teaspoon salt
1/4 teaspoon pepper -- white
1 teaspoon honey
Preparation:
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary.

And keeping it purely Teutonic --
A bottle of wine Riesling of course.

Excuse me Robert.... are you having a senior moment!



You only post the recipe when you have won the poll which will be on shortly

this website is not all about you!!
and your german connections!

So please possess your soul impatience and
wait...patiently...for the result to be announced

sigh

Northern Lass wrote:Hi Di!

So we have

Moussaka by Mally

Beef Stroganoff by Northern Lass

andy others?

Ha! Ha! I was going to mention it, but restrained myself!

Rob wrote::oops:

and listen you! what is the actual recipe cos that is a made up title

mein fuhrer!!

stop messing about!

Schnitzel with what!!

How dare you say that??
The rough translation is Hunter's Veal for soldiers on leave!!

Northern Lass wrote:

Rob wrote::oops:

what is the actual recipe cos that is a made up title

...say's she who always makes up her own title to my recipe's