Food

Rote Grütze (Red Fruit Pudding)

A well-known dessert from northern Germany

500 g redcurrants
250 g raspberries
250 g strawberries
250g cherries
125 g sugar
4 tablespoons water
80 g cornflour

A classic German salad that is cheap and nutritious but needs a little time to prepare.

500 g cabbage
50 g smoked rashers
2 tbs vinegar
caraway seeds, salt, pepper
1 pinch of sugar

Wash the cabbage and shred it finely. (To make the cabbage a little softer you can blanch it slightly or you can leave the prepared salad overnight. If you don't do either the salad will be very crunchy.) Dice the rashers and if they are fatty enough fry them in their own fat otherwise use a little of some neutral tasting oil. Pour the fried rashers with the oil and vinegar over the shredded cabbage. Season and serve with meat.

Frikadellen (meatballs)

An all-time favourite which can be eaten hot or cold.

Soak 1 stale bread roll in cold water. Peel and dice 2 medium sized onions. Mix 600 g mixed beef and pork mince, 1 egg together with the bread roll from which the excess moisture has been squeezed. Season with salt, pepper, sweet paprika powder. With wet hands form oval meat balls from the mixture. Heat 50 g vegetable fat and fry the meatballs on both sides.

Cooking time: approx. 10 minutes

Classic winter dish for cold and windy afternoons which fills the kitchen with a lovely smell.

Wash but do not peel

8 medium sized apples

Remove the cores, working from the flower end and taking care not to pierce right through the apple. Arrange the apples in a buttered baking dish or an small, ovenproof plates.

For the filling

Mix together

1-2 tbs butter

1-2 tbs sugar

2 tbs of raisins (soaked in rum)

1 pkt vanilla sugar

Stuff the apples with this mixture. A little rum can be poured into the baking dish. Cook in a preheated oven until soft.

Electricity:

200-225°C

Gas:

6-7

Cooking Time:

30-45 minutes

Tip: Ground or split almonds can be added to the butter sugar mixture before the apples are stuffed.