Are turnovers German?!
Are turnovers German?
If not, what are some popular German food that is easy to make?
Answers:
I think they are originally from the Alsace part of France (which could make them French or German). German food has a lot of Pork products (schwein), sausages (wurst) and Sauerkraut. Potato salad is pretty good, as are some of the German Cakes.
German food is so good and there are so many recipes...I've posted a few of them for you.
Farmer's Breakfast - omelet with bacon, onions, potatoes
Ingredients:
6 slices bacon
1 tablespoon butter
1 onion, chopped
4 potatoes, cooked and finely diced
6 eggs
1/2 teaspoon salt
freshly ground black pepper
1/4 cup milk
Directions:
In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and saute' the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.
Kartoffelsuppe
Potato Soup Recipe
Ingredients:
2 Potatoes; Medium
1 Onion; Medium Size
4 Celery Stalks & Leaves
2 tb Vegetable Oil
1 Bay Leaf; Small
1/2 tsp Salt
2 tbsp Butter
2 1/2 c Milk
Directions:
Peel and cube potatoes. Chop onion and celery. Saute' for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil).
Kartoffelsalat
Warm German Potato Salad
Ingredients:
10 medium potatoes (about 3 pounds)
1 can (14 1/2 ounces) Beef Broth
1/4 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cider vinegar
1 medium onion, chopped (about 1/2 cup)
3 tablespoons chopped fresh parsley
Directions:
In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
In large bowl toss potatoes, parsley and broth mixture until evenly coated.
depends on who turns it over--lol