German Recipes: Laugenbrezel, Obatzda and Currywurst

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 Laugenbrezel

Ingredients:laugenbrezel

 500 grams flour
1 sachet of yeast (or fresh yeast)
1,5 l Water
¼ teaspoon of sugar
350 ml milk (Luke warm)
2 tablespoons of natron (bicarbonat soda) you can by “zuiverings zout” in all Dutch drugstores
Coarse salt

Method:

Mix the flour with the yeast and sugar, add milk and salt and knead into a dough.
Cover with a kitchen towel and let it rise at a warm place for approx. 45 min until the volume has doubled.
Cover a surface with flour and knead the dough again and again. Form into a role of ca 20 cm.
Cut this role into 1—12 pieces. Form each piece into a thin rope and shape into a Brezel (I will show you how).
Heat up a pan of 1,5 l water with two tbls of natron and let it boil for 10 min.
Put the brezel into the boiling water (one after the other) and let them boil for 20-30 sec. make sure they are covered in water. Take the out with a slotted spoon and let the water drip off.
Put the boiled brezel on a tray (covered with baking paper) and sprinkle with coarse salt.  Leave enough space between so that they won’t stick together.
Bake at 180 degrees for 25 – 30 minutes.
The second batch will need a little less time to bake.

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Obazda (4 Persons)Obazda cheese with pretzel and fresh vegetables

Ingredients:

200 g camembert
30 g soft butter
75 g cream cheese
2 tablespoons onion (cut finely)
¼ teaspoon paprika powder (hot)
1 teaspoon paprika powder (mild)
A pinch of freshly ground black pepper
A pinch of freshly ground caraway (optional)
¼ teaspoon salt
½ teaspoon mustard
30 ml beer

 

Method:

Let all ingredients come to room temperature.
Cut of the rind of the Camembert just after you have taken it out of the fridge.
Mash with a fork and mix in the butter, cream cheese and onion. Season with the spices and to make it smooth add a little of the beer.
Put into the fridge until using.
Decorate with onion rings, chives and radishes.

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Currywurst – Curried Sausage

German Sausages (Bratwurst)CURRYWURST
Sauce:
4 tbsp sun flour oil
200 g tomato ketchup
500 g tomato puree
8 tbsp white wine vinegar
8 tbsp sugar
Curry powder
Salt

Method:

 Heat the oil in a frying pan and fry the sausages, turning frequently, for 10 min.
The sauce:
Heat Ketchup and tomato puree in a pan stirring constantly. Bring to taste with salt, sugar, vinegar and curry powder. Let it simmer on very low heat for at least 10 minutes. Stirring frequently!
To serve cut the sausage into slices and pour some sauce over it, sprinkle with curry powder.

 

 

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