300 gr. wheat flour
300 gr. rye flour
A little bit of milk to pour
150 gr. cooked spinach, strained or chopped
50 gr. onions, chopped, 1 garlic toe
100 gr. curd
One cooked, strained potato
Salt and pepper
Sauté onions and garlic in a pan with butter and add the other ingredients for the filling to obtain a homogenous dough. Add spices, optionally a bit of nutmeg. Knead flour and milk to get a smooth, firm dough. Finely roll out the dough and cut round pieces (about 7 cm diameter). Put the filling with a small spoon in the middle and fold a half moon. Push down the edges with your fingers. Put the ravioli into salted boiling water, take them out and serve with parmesan cheese and hot brown butter.
150 gr. white bread or Knödel-bread, 2 days old
1/2 chopped onion, about 40 gr.
20 gr. butter (1 tablespoon)
40 gr. flour (2 tablespoons)
100 gr. chopped bacon
50 gr. Kaminwurze or Knödelwurst, which is a smoked meat sausage
About 100 ml milk or water
1 tablespoon parsley or chives, chopped
cut the bread rolls into small cubes, fry the finely chopped onion in butter, pour over the bread and mix, add the flour and the bacon, Whisk milk/water, eggs, parsley and salt, pour them over the bread and mix with your hands, Let the mass rest for 15 minutes, form round dumplings with your hands, put them in boiling salt water and let them simmer for around 10 minutes
Serve the bacon dumplings with a hearty broth, or as a side dish with Schweinsbraten or ribs or as a main dish with salad. Use dry white bread and let the mass rest for a while. If you form the dumplings with a spoon or scoop, the surface will be smoother and the dumplings will not fall apart so easily. Depending on your taste you can roast the bacon before adding it to the mass. The dumplings will taste best with chives from your garden.
1 spoon butter (about 20 gr.)
30 gr. carrots cut in cubes
30 gr. celery cut in cubes
100 gr. barley
1.5 Liters water
80 gr. smoked pork meat (Selchfleisch)
1 bay leaf
50 g potatoes cut in cubes
1 spoon finely chopped parsley
Salt and pepper
Peel the onions, cut in small cubes and fry in the butter. Add the chopped carrots and celery and fry for about 5 minutes. Wash the barley in water and add to the vegetables, stir. Add the water, the piece of meat and the bay leaf and bring to boil. 20 minutes before the end of the cooking time of the barley, add the potatoes cut in cubes. Shortly before the end of the cooking time of the soup take out the piece of meat, let it cool, cut it in small pieces and put again into the soup. Add salt and pepper and serve with parsley.