Asparagus Croustade | Vegetarian Recipes

Asparagus Croustade

Ingredients:

Place water in a medium bowl and sprinkle in yeast and sugar
Stir until dissolved and let stand for 10 minutes or until foamy
Add yeast mixture egg salt flour and butter into food processor
Process until dough forms into a ball Dough should be soft but not sticky Add more flour if the dough seems sticky
Place dough in a clean lightly oiled bowl and cover with a tea towel
Put in a warm place for 20 minutes or until dough has relaxed
and is slightly puffy
Preheat oven to 400F 200C
Bring a skillet of water to boil on high heat
Add asparagus and boil for 2 minutes
Drain and rinse well with cold water until cool
Heat butter in pot over medium heat
Add flour and stir together until incorporated
Pour in milk and cream slowly whisking to incorporate Bring to boil whisking until thickened
Season well with salt and pepper and stir in parsley Reserve
Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet
Brush sauce over base leaving a 2-inch 5-cm border
Top with asparagus and cover with cheese
Brush edges with water and fold over to form a crimped edge
Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot

German Cream of Vegetable Soup | Vegetarian Recipes

Bring the stock to simmer The taste of the soup will be different depending on which stock you use You can also use 2 quarts water boullions
Clean and slice the leek white/light green part only Clean and chop the celery Peel the carrots and potatoes and dice them Put everything in the simmering stock Add salt marjoram oregano and basil Simmer for 1-1/2 hour
Take out a big bowl to hold the soup while you use the blender to puree/liquify it
VERY IMPORTANT Only fill the blender container half full and make sure the steam can escape on top I usually hold a paper towel over the top to prevent splatter You can also let the soup cool a bit before you puree/liquify it
Put the pureed/liquified soup back in the pot and reheat Taste and add salt and pepper if needed If you have fresh basil around chop some and sprinkle over the soup
Serve with delicious fresh bread

German Onion Pie | Vegetarian Recipes

Melt butter Cook onions very slowly in butter over very low heat stirring frequently Cook until they turn clear yellow about 1 hour
Add salt pepper and caraway to taste Let cool
Preheat oven to 400F
Thoroughly beat eggs and yolks into the sour cream Mix with the cooled onions
Pour into pie shell Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes until golden brown
Mrs G used to add about 1/4 teaspoon baking powder to the pie shell dough She did not use yeast which some German onion pie recipes use
These are the changes that I made from the original recipe that I found in a book the written recipe calls for 2 whole eggs plus 2 egg yolks; Mrs G used 3 whole eggs
The written recipe calls for 1 cup butter; I am guessing that it may not need that much

Sauersprouts | Vegetarian Recipes

In food grade plastic bucket or large crock like the ceramic insert to your crock pot grate 1 of the cabbages Add chopped Brussels sprouts and thoroughly mix
Sprinkle 1 to 1 tablespoons salt evenly over the cabbage
Toss in the onions Add the crushed garlic
Grate second cabbage and add it to the crock with the rest of the salt
Using your hands crush the mixture until liquid comes out of the cabbage freely
Place a clean plate on top of the kraut then a clean weight such as clean rocks or a bag of water on top of the plate Cover with a towel and lid; check it after 2 days
Clean off the scum repack and check every three days
In about a week the kraut should be ready Dont worry if the garlic turns blue it happens