Four-spice Powder Quatre-épices

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 teaspoons pepper
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves

Recipe

• 1 mix the ground spices and store in a tightly closed jar. use to season pâtés, terrines and other meat and game dishes.

Bakinbaby's Ribs And Sauerkraut

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 lbs country-style lamb ribs
• 1 (17 ounce) can sauerkraut
• 1/4 cup dark brown sugar
• 1/2 onion (chopped rough)
• 1 cup apple juice
• 1 apple (granny smith chopped rough)
• sea salt and fesh ground pepper

Recipe

• 1 preheat oven to 350.
• 2 season ribs with sea salt and fresh ground black pepper.
• 3 brown ribs in skillet with a bit of olive oil, turning to make sure ribs and brown on all sides.
• 4 add saurkraut (no drained), onion, brown sugar,apple and juice to 2 quart baking dish (with lid).
• 5 combine browned meat with kraut mixture.
• 6 bake in covered pan about 2 hours or until lamb is tender.
• 7 you may need to add more apple juice if mixture begins to dry out.

Grilled Sausages With Mustard Mashed Potatoes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 links speciality sausages
• 2 onions, cut into wedges, roots left intact
• 2 lbs potatoes, scrubbed and quartered
• 6 tablespoons butter
• 1 tablespoon coarse grain mustard
• 3 teaspoons prepared english mustard
• 1 garlic clove, crushed (more, please)
• 1 bunch fresh parsley, chopped
• olive oil
• salt and pepper

Recipe

• 1 first make the mustard mashed potatoes. cook the potatoes in a large saucepan of boiling water for about 20 minutes, or until tender.
• 2 place the sausages on a preheated ridged grill pan and cook for 10 minutes, turning them to get an even color. add the onion wedges and cook with the sausages for 6-7 minutes.
• 3 meanwhile, drain the cooked potatoes well and return them to the pot. place over a low heat and allow any excess water to steam away without coloring the potatoes. remove from heat, then, holding the warm potatoes in a dish towel, peel them carefully. you should be able to squeeze the skins off through the towel. place in a bowl. mash well, using a potato masher or fork. add the butter, wholegrain and english mustards, garlic, and salt and pepper and continue to mash. taste the potato and add more mustard, or salt and pepper, if desired. finally, stir in the parsley and a dash of olive oil.
• 4 serve the mashed potatoes and sausages together with the onion wedges.

Crusty Buns

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• 1 teaspoon granulated sugar
• 2 cups lukewarm water
• 1 package active dry yeast or 1 tablespoon active dry yeast
• 5 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon lard

Recipe

• 1 in measuring cup, dissolve sugar in 1/2 cup lukewarm warm.
• 2 sprinkle in yeast and let stand for 10 minutes.
• 3 in large bowl, blend flour and salt.
• 4 using fingers, rub in lard until well blended.
• 5 stir yeast mixture vigorously with fork and stir into flour mixture.
• 6 gradually mix in remaining 1 1/2 cups luke-warm water to make stiff dough.
• 7 turn out dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
• 8 gather into ball and place in lightly greased bowl, turning to grease all over.
• 9 cover and let rise in draft-free place for 1 1/2 hours, or until doubled in bulk.
• 10 punch down dough and divide in eighteen pieces.
• 11 on well-floured board, using palm of hand, lightly flatten pieces into 3-inch rounds.
• 12 place side of hand down center of dough; press firmly without seperating dough.
• 13 fold sides in to center and pinch ends to form slight points; arrange about 2 inches apart on well-grease baking sheets.
• 14 dust with flour.
• 15 cover and let rise in draft-free place for 45 minutes, or until doubled in bulk.
• 16 bake on sheet at a time on top rack in 500f oven for 12 to 15 minutes, or until buns are well browned and sound hollow when tapped on bottom.
• 17 transfer to wire racks.

Crusty Chicken And Garlic Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 25 g margarine or 25 g butter
• 450 g chicken meat, skinned and cut into chunks
• 175 g mushrooms, sliced
• 25 g plain flour
• 300 ml chicken stock
• 5 tablespoons low fat creme fraiche
• 2 teaspoons coarse grain mustard
• 1 teaspoon dried tarragon
• 5 slices bread
• 1 clove garlic, peeled and crushed
• margarine or butter

Recipe

• 1 melt most of the margarine or butter, add the chicken and cook until lightly browned.
• 2 add the mushrooms and cook for a few more minutes, then stir in the flour and cook for another few minutes.
• 3 gradually add the chicken stock and bring to the boil, stirring all the time.
• 4 add the crème fraîche, wholegrain mustard and dried tarragon.
• 5 heat through, season and place in an oven-proof dish.
• 6 spread the bread lightly with a mixture of the remaining margarine or butter and garlic.
• 7 cut into triangles and arrange on top of the chicken mixture.
• 8 cook at 180c or 350f for about 30 minutes until crisp and browned.

Frankfurter Wurstchen Im Schlafrock (hot And Crusty Frankfurter

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 6 slices bread, large thin slices
• german sweet mustard or german medium-hot mustard
• curry ketchup (optional)
• 6 frankfurters or 6 bratwursts
• 3 gherkins, cut in slivers
• 1 3/4 ounces butter, melted

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cut the crusts from the bread and using a rolling pin, roll to make the bread a little pliable.
• 3 spread thinly with the mustard making sure it reaches the edges evenly, then drizzle over a little curry ketchup, if used.
• 4 place a frankfurter at the top end and tuck in a couple or more the gherkin slices.
• 5 roll up quite firmly, place joint side down on a baking tray and secure with a wooden toothpick.
• 6 brush the top and sides with the melted butter.
• 7 bake for 12-15 minutes until golden brown and crisp. remove and cool until warm.
• 8 take out the sticks before serving.
• 9 note: burkhardt, zeisner, hela are some of the brands that make curry ketchup. check out your local gourmet stores, look in the european isles of the local supermarkets, order offline, or make your own. combine small amounts of ketchup and curry until you reach your desired taste.

Farmers Market Trinity Pasta

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb asparagus
• 1/3 lb zucchini
• 1/3 lb yellow squash
• 3/4 lb tomato
• 10 ounces pasta shells
• 1/4 cup olive oil
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Recipe

• 1 wash and chop asparagus, zucchini, yellow squash and tomatoes. i look for thin asparagus that has a crisp snap when bent. chop in to 1/2 inches pieces. cut the zucchini and yellow squash in to quarters lengthwise then finely chop in to pieces. dice the tomatoes.
• 2 start boiling water - follow directions on the box. cook the pasta while working on sauteing the veggies.
• 3 drizzle 1/3rd of the olive oil in to a saute pan. let it get warm. turn your burner to medium heat.
• 4 when the olive oil has warmed, add asparagus and red pepper flakes. toss the mixture 2-4 times in the next 5 minutes.
• 5 after the asparagus have cooked for 5 minutes, add in zucchini and yellow squash. cook and toss for 5 minutes.
• 6 add tomatoes, 1/2 of the salt and 1/2 of the pepper. cook for 5-10 minutes or until the tomatoes have cooked throughly.
• 7 drain pasta when it's done cooking and set aside.
• 8 pour veggie mix in to a bowl or place it on low heat and use a new pan. add the remaining olive oil to the pan, add the remaining salt and pepper. (if you like spicy food - add more red pepper flakes at this point). let the olive oil get warm. turn your burner to medium high.
• 9 once the oil is warm, toss your pasta in to the pan. toss often. you are looking to add a little crisp to the pasta. keep a close eye on it to make sure it doesn't burn.
• 10 once the pasta has a crisped up a bit, add veggie mix back in and mix well.
• 11 serve and enjoy.