deutsche Rezepte

spanisch hab ich jede stunde entweder geschwänzt oder geschlafen... also würd ich da nich auf MICH vetrauen... sonst mixen die da noch i-was giftiges zusammen...

Ich hab mal ein paar deutsche Rezepte rausgesucht...
Kann mir jemand sagen ob die anständig übersetzt sind... ich versteh zwar so einigermaßen was gemeint ist... aber naja...

Wiener Schnitzel, Most Popular Of German and Austrian Recipes
There is nothing like a wiener schnitzel and a glass of good German pilsner.
1 veal cutlet, 1/2 pound, 1/2 inch thick
salt and pepper
1 large egg, beaten well
1/2 cup of bread crumbs
cooking oil
lemon wedge
Pound the veal cutlet and season with salt and pepper. Dip it in the beaten egg and then in the bread crumbs. Pan-fry in a small amount of cooking oil over medium heat until done. It should be nicely browned and crisp.
Serve with a lemon wedge and parsley.

Pork Schnitzel

1 pork cutlet, 1/2 pound, 1/2 inch thick
salt and pepper
1 large egg, beaten well
1/2 cup of bread crumbs
cooking oil
lemon wedge
Pound the pork cutlet and season with salt and pepper. Dip it in the beaten egg and then in the breadcrumbs. Pan-fry in a small amount of cooking oil over medium heat until done. It should be nicely browned and crisp. Serve with a lemon wedge and parsley.

Choco Cake
Ingredients:

Pastry:
200 g bitter chocolate
250 g butter
6 eggs
3 tbsp. water
250 g sugar
250 g grated almonds (or any other nuts)
250 g flour
1/2 tsp. baking powder
1 tbsp. cardamom

Cooking:
Melt together bitter chocolate and butter. The rest of the ingredients mix and carefully blend into the choco mixture. The pastry should be quite soft. Put it into a form and bake for approximately 60 minutes in the preheated oven (180 degrees Celsius). Cool on a rack.

Brown Talers
Ingredients:

Pastry:
250 g flour
50 g cocoa powder
1/2 tsp. baking powder
250 g sugar + some vanilla
200 g margarine
1 egg
200 g almonds (or any other nuts)
1 tsp. cinnamon
Frosting:
Condensed milk + brown sugar + almonds (optional)

Cooking:
Mix all ingredients and knead a tough dough, roll it in a 2-3 mm thick sheet, cut out round cookies. Cover the "talers" with milk and sprinkle with sugar and (optional) with finely chopped almonds. Put out the cookies onto a greased cooking pan and bake for 10-12 min. in a hot oven (200 degrees Celsius).

Bavarian Strawberry Cream
Ingredients:

1 cup fresh strawberries
3/4 cup sugar
1 tbsp. gelatin (unflavored)
1/2 cup cold water
2 tbsp. lemon juice
1 cup cream
fresh fruit for decoration (peach, cherry, apple, orange, apricot, black/red currants)
Cooking:

Slice strawberries and mix with the sugar. Set aside until sugar dissolves. Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Add in the whipped cream. Pour into a fancy mold or serving dish. Chill in the fridge until set. Carefully unmold and serve. Decorate with the slices of lemon and/or orange (optional).

German Stollen
Ingredients:

2 1/2 cup flour
2 tsp. baking powder
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground nutmeg
crushed seeds of 5 to 6 cardamom pods
3/4 cup ground almonds
1/2 cup butter
1 cup softened cream cheese
1 egg
1/2 tsp. vanilla extract
2 tbsp. brandy
1/2 cup currants
1/2 cup golden raisins
1/4 cup chopped candied lemon peel
Melted butter, optional
Confectioners' sugar
Cooking:
Sift together the flour, baking powder, sugar, salt, ground nutmeg and crushed cardamom seeds. Stir in the ground almonds. Cut the butter in with a pastry blender until the mixture resembles coarse sand. In a blender, cream the egg with the cream cheese, vanilla, almond extract and brandy. Pour it into a bowl and stir in the dried fruit. Gradually stir in the flour mixture, until everything is well-blended. Work the dough into a ball and turn it out on a lightly floured board. Knead it for a few minutes, just until it is smooth. Shape it into an oval, about 10 inches long and 8 inches wide. With the blunt edge of a knife, crease it just off center, lengthwise. Fold the smaller side over the larger and place the stollen on an ungreased baking sheet. You may want to brush it lightly with melted butter before baking. Bake the stollen in a preheated 200 degrees Celsius oven for about 45 minutes. Allow it to cool slightly before dusting it with confectioners' sugar.