What you can cook or bake:
Plum cake sprinkled with poppy seeds
Honest broth with ham dumplings
Potato strudel with smoked and cabbage salad
Plum dumplings made from potato dough
Plum cake sprinkled with poppy seeds
Plum pie
• Author: iStock
What you will need:
- 20 g of fresh yeast
- 100 g of granulated sugar
- 120 ml of milk
- 250 g plain flour + per roll
- 2 egg yolks
- 1 vanilla sugar
- 60 g of butter
- pinch of salt
- 5 g of grated lemon peel
- 750 g pitted halved plums (fresh, frozen or compote)
- 100 g of ground poppy seeds
- 100 g of powdered sugar
Approach:
1. Mix the crumbled yeast and a little sugar with lukewarm milk, lightly dust with flour and let it stand in a warm place for about 10 minutes.
2. Sift 250 g of plain flour into a bowl, add egg yolks, salt, remaining granulated sugar, vanilla sugar, lemon zest, melted cooled butter and prepared yeast. Mix everything carefully and work until a smooth, elastic dough is formed. Turn it out onto a floured surface, roll it out into a sheet about 1 cm thick and let it rise for a while.
3. Place the sheet of dough in a greased baking pan, spread it thoroughly to the edges, cover it with plums and cover it with poppy seeds mixed with powdered sugar (you can also use crumbs). Place the cake in the oven heated to 170 °C and bake for about 35-40 minutes.
You can prepare the crumb for the cake according to the video>>>
Honest broth with ham dumplings
Broth with ham dumplings
• Author: iStock
What you will need:
- 1 kg of front beef
- 1 chicken without giblets
- 500 g veal bones
- 500 g of turkey bones
- 300 g root vegetables (celery, carrot, parsley)
- 100 g of onion
- 100 g beef liver
- chopped green parsley for sprinkling
For the ham dumplings:
- 60 g of butter
- 2 eggs
- 100 g of ham
- 300 g of white bread
- 80 ml of milk
- grated nutmeg on the tip of a knife
- salt
Approach:
1. Cut the beef into pieces, divide the chicken into quarters. Place the bones in a baking dish and place in an oven heated to 200 °C for 30 minutes.
2. We hollow out the turkey from the bones and heat it in a large pot. We add the root vegetables cut into pieces and the sliced onion with the skin and fry everything. We put beef, liver, chicken and bones into this base, cover everything with water, add a little salt and cook slowly for at least 3 hours.
3. In the meantime, prepare the ham dumplings. In a bowl, rub the softened butter with the egg yolks, nutmeg and a little salt. Cut the white bread into cubes, cover with milk and leave to soak. Finely chop the ham, add it together with the pastry and the whipped egg whites to the yolks with butter and mix.
4. Strain the finished stock, let it stand for a while and skim off the fat on the surface. If necessary, season it with salt and bring it to a boil again. Form the dumpling mixture into smaller balls, place them in the boiling broth and cook for 3-5 minutes, depending on the size. Serve sprinkled with chopped parsley.
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Potato strudel with smoked and cabbage salad
Potato strudel
• Author: iStock
What you will need:
For the strudel:
- 150 g plain flour + per roll
- 400 g of potatoes boiled in their skins the day before + 2 boiled potatoes for filling
- 4 eggs
- 80 g of butter
- 80 g breadcrumbs
- 400 g of cooked smoked meat
- salt
For the coleslaw:
- 600 g of white cabbage
- 40 g of butter or oil
- 120 ml of water or broth
- a little ground cumin
- 40 ml octa
- 50 g cukru
- salt
Approach:
1. Sprinkle flour on the rolling pin, press the peeled potatoes into it, add salt, eggs and make a stiffer dough. Roll it out on a floured roll into a thinner rectangle, which we brush with some of the melted butter, sprinkle with breadcrumbs fried in the remaining butter, finely chopped or ground smoked meat and add two chopped boiled potatoes. We then roll the dough with the filling like a strudel, wrap it in a damp, buttered tea towel, tie the ends tightly and let it cook for about half an hour in boiling salted water.
2. In the meantime, prepare the salad. Remove the skin from the cabbage, cut it into thin strips, put them in a sieve, immerse them in boiling water for a while and let them drain. Heat the butter in a saucepan, pour in the boiled cabbage, add cumin and salt, cover with water or stock and simmer for 10 to 15 minutes. Then remove the cabbage from the heat, stir in the vinegar mixed with sugar and let it rest.
3. Carefully unwrap the cooked strudel from the tea towel, cut it into slices with a sharp knife and serve with a cabbage salad and, if necessary, onions fried until golden in lard.
Plum dumplings made from potato dough
Plum dumplings made from potato dough
• Author: iStock
What you will need:
For the dough:
- 600 g of mealy potatoes cooked in their skins
- 200 g coarse flour
- 2 eggs
- pinch of salt
To fill and complete:
- 10 pitted plums (can also be frozen)
- 120 g of ground poppy seeds
- 120 g of powdered sugar
- 100 g of butter
Approach:
1. Peel the still lukewarm potatoes and press them into a roll or grate them finely. Add flour, eggs and a pinch of salt and make a smooth dough.
2. Divide the dough into ten pieces, form each into a patty and wrap one plum in it. Roll the dumplings in your hands, place them in lightly salted boiling water, stir carefully so they don’t stick to the bottom, and cook for about 5-8 minutes until the dumplings float to the surface.
3. Carefully remove the cooked dumplings from the water with a slotted ladle, divide them into plates, sprinkle with poppy seeds mixed with powdered sugar and pour melted butter over them.
According to Sandtner, the leavened cake will keep you supple for 14 days>>>
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