Delicious local food- christmas edition

Gutenberg-Gymnasium Bergheim (8a)

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Spekulatius

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aromatic biscuits

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Method

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1. Mix the flour, sugar, salt and seasoning in a bowl.
Add 50ml milk and butter. Knead the ingredients quickly
to form a smooth dough. Wrap it in foil and cool for at
least 1 hour.
2. Preheat the oven to 200 degrees (convection: 180
degrees). Cover baking trays with baking paper.
Sprinkle the baking paper with sliced almonds.
3. Roll out the dough (3mm thick) on a lightly floured work
surface. Cut into rectangles (4×6cm). Place it on the tray
with almonds. Brush the biscuits with the remaining
milk (50ml) and bake for 8 minutes. Let cool down.
Store the ”Spekulatius” in an airtight tin.

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https://commons.wikimedia.org/wiki/File:Spekulatius.jpg

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"Spekulatius” is an aromatic biscuit. The origin of the pastry
is believed to be in Belgium and the Netherland or in
Lower Rhine or Westfalia in Germany. It's usually baked
on St. Nicholas Day or Christmas. I live it , befassen the
taste is awesome, becausen it's aromatic but also sweet.

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Zeynep S. D.

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ingredients:
-200g old white bread -1 0nion -100g butter -2 eggs
-50g parmesan -200ml milk -750g spinach -2 garlic cloves
-50g dryer curd -150g flour -50g mountain cheese
-salt,pepper,nutmeg

prepare:
1.Cut the bread into thin slices,put it in a bowl and spoon the milk about it. Let it pull until the rest is ready.
2. From the spinach you have to cut off the stems.then wash it and drip it off. then cut the spinach. Peel the onion and the garlic and chop they very finely.
3.make in a frying pan 1 soup spoon butter hot. brais the onion and the garlic in the butter lightly.then give the spinach into it and wait until he collapes. always stir and turn the heat higher when liquid forms.
4. mix the soinach with the dryer curd, moutian cheese, flour,egges and the bread, season all with salt, pepper and nutmeg and wait 15 minutes.
5.bring wather in a pot to boil and salt it .from small dumplings from the drumpling mass. then turn the heat down and the dumplings for 15 minutes. Important: the water shouldn't boil.
6.fry the remainig butter brown shortly before the drumplings are ready. when the drumplings are ready you can serve it with the butter and the parmesan that you can plane.

It's my favourite christmas dish beause I went very chrismas holidays to south Tyrolean for skiing. So I eat it very year.

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South Tyrolean spinach dumplings

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Stroopwafels

Ingredients:

200g flour
100g butter
100g sugar (brown)
a pinch of salt
a tablespoon of water
one egg
a teaspoon of cinnamon powder

Method:

First you put all the ingredients
together to make the dough. Then you make
little balls and bake them in a waffle maker.
At last you let the waffles cool down so that they can get hard.

von Mia Pickart

Summer Schöttle

My favourite Christmas dish

Zwiebelsuppe (Onionsoup)

Ingredients

- 1kg Spanish onions
- 5 tbsp oil (neutral)
- 3 tbsp flour
- salt and pepper
- 1 liter vegetable soup
- 1 liter white wine
- 8 tbsp cheese (Gruyére), grated
- a pinch of pepper spice

Method:

1. Peel the onions and slice them in circels.

3. Meanwhile you have to get hot the butter in a frying pan and roast the toast in it, until it´s brown.

2. Heat the oil in a big saucepan, after that you must roast the onions until they are transparent. Next you have to dust the onions with flour and season with sugar, salt and pepper. Than you must whip al this. Bit by bit at first with the wine and then wit the vegetable soup you have to brew it and to simmer it with a light opened cover for 15 minutes.

4. Fill the soup in a small bowl, add the toast on the top and strew the soup with cheese and pepper spic. At the end you have to gratine it in the oven. Then serve it. Now you have Onionsoup

What is Onionsoup?

Onion soup is a traditionalFrench dish. I eat at normaly as a starter on Christmas. I like it because i love the taste of the melted cheese with the onions.

https://www.google.com/search?q=zwiebelsuppe&rlz=1C1GEWG_deDE932DE932&sxsrf=ALeKk02Fz0ZlBGW9mJ67BpmHcsFnygBNvw:1608026758683&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiG8PW93s_tAhXkxoUKHc1pAEcQ_AUoAXoECAMQAw&biw=1536&bih=754&dpr=1.25#imgrc=HgLu2KgUdYEsTM&imgdii=ol74OBlwRyUFMM

Cinnamon Stars

Ingredients( what you need for 70 stars)
-       2 egg white
-       Pinch of salt
-       300g powdered sugar
-       300g peeled and powdered almonds
-       1 teaspoon powdered cinnamon
For the frosting:
-       1 egg white
-       Powdered sugar

Methode (how to make it)
1.     Whip the egg and add the salt. Add 200g of powdered sugar step by step.
2.    Mix the almonds and the cinnamon white the dough then put it in the freezer for 30 minutes.
3.    Heat the oven on 150 degees and put the baking paper on the tray.
4.    Roll the dough on a table and form the stars. Put the stars on the baking paper.
5.    Mix the egg white with the rest of the powdered sugar and put the cream on top of the stars ( tip: do this with a knife)
6.    Bake the stars for 20 minutes

Information about the dish:
There is no Christmas without these delicious stars in Germany. The recipe is very easy so the families here bake the biscuits together. The stars contain almonds so please don`t eat them if you are allergic to nuts. I like these biscuits because it brings a cristmas feeling and smell smell nice. Many families in Germany eat them on Christmas. Enjoy the biscuits and have a wonderful Christmas.Greetings from germany.
                                                                                                                   

Niklas Boll

Gulasch

(goulash)

ingredients :

1 kg onions
1 kg beef
sweet peppers
2 crushed cloves of garlic
1/2 liter water
a dash of vinegar
salt, a liitle bit sugar

opinion:

I like goulash, because I love the taste.

method :

First peel and chop the onions. Then cut the beef into medium sized cubes. Now heat the lard in a large pot. After that fry the onions, over a high heat until become a golden colour. Then add the sweet paprika, fry this for only three seconds. Now douse it with a shot of vinegar and water. After that put a season with a pinch of salt, crashed garlic gloves, tomato puree, majoram and caraway to the beef in the big bowl. Simmer for two or three hours. After the three hours stir occasionally until the meat is soft but still firm and the goulash has aequired a beautiful a red brown colour. After that add water. At last you can season with a beef soup cube.