Tuesday, September 22, 2009

Königsberger Klopse


von PeterTuri
Deutsch
Es gibt sie heut schon wieder, denn sie waren so lecker, die
Zutaten für vier bis fünf Nicht-Preussen:
500 g Hackfleisch (gemischt)
5 große oder 10 mittlere Kartoffeln
1 Zwiebel
1 Brötchen vom Vortag (oder zwei Scheiben entrindetes Brot)
1/2 Bund Petersilie
1 Ei
Salz, Pfeffer
1 Lorbeerblatt
2 Gewürznelken
750 ml Fleischbrühe (instant)
1 Esslöffel Butter
1 Esslöffel Mehl
1/2 Becher Schlagsahne
2 Esslöffel Kapern
1/2 Zitrone
1) Zuerst waschen und schälen wir die Kartoffeln und setzen sie in einem Topf mit Wasser auf den Herd. Bis das Wasser kocht und die Kartoffeln anschließend auf kleinerer Flamme in rund 25 Minuten gar gekocht sind, können wir die Klopse zubereiten.
2) Zuerst das Brötchen vom Vortag zerkleinern und in etwas Wasser oder Milch einweichen. Falls kein Brötchen zur Hand ist: zwei Scheiben Brot ohne Rinde gehen auch (oder notfalls 3 Esslöffel Paniermehl).
3) Eine große Schüssel zur Hand nehmen für die Klopse. Die Zwiebel abziehen und möglichst fein kleinschneiden und in die Schüssel geben. Hackfleisch, Brötchen und Ei dazu. Petersilie klein schneiden und dazugeben. Salzen und pfeffern.
4) Jetzt die Hände waschen und die Masse in der Schüssel manuell gut durchkneten. Dann die Hände leicht befeuchten und hübsche Kugeln formen, die nur wenig größer sind als ein Golfball. So müssten um die 15 Klopse entstehen. Die legen wir auf ein großes Hackbrett oder einen großen Teller.
5) Jetzt bereiten wir in einem ausreichenden großen Topf die Brühe vor, in der wir die Klopse gar ziehen lassen wollen. Dazu geben wir 750 ml Fleischbrühe (instant) in den Topf, geben Lorbeerblatt und Nelken hinzu und kochen das Ganze voll auf. Sobald der Sud kocht, geben wir mit der Siebkelle vorsichtig die rund 15 Klopse hinzu. Sind alle drin, stellen wir die Herdplatte auf kleine Flamme und lassen die Klopse sacht 15 Minuten lang gar ziehen. Dann schütten wir - wichtig! - den Sud samt Klopses so durch ein Sieb ab, dass wir den Sud auffangen. Die Klopse warm stellen, zum Beispiel in einem geschlossenen Topf.
6) Jetzt geht's ran an die Sauce: In einer großen Pfanne bringen wir die Butter zum Schmelzen, geben das Mehl hinzu, verrühren beides mit dem großen Schneebesen. Dann gießen wir die Hälfte der aufgefangenen Klops-Sudes in die Pfanne und verrühren ihn mit der Mehlschwitze. Jetzt noch die Schlagsahne, die Kapern und den Zitronensaft hinzufügen. Alles schön einrühren. Mit Salz und Pfeffer abschmecken.
(Ein Hinweis für Saucen-Fans: Die doppelte Menge Sauce bekommt, wer die Zutaten verdoppelt - auf je zwei Esslöffeln Butter und Mehl, die ganze Klos-Brühe, vier Esslöffeln Kapern und den Saft einer ganzen Zitrone.)
7) Am Ende die Klopse zum Erwärmen in die Sauce geben und mit den Kartoffeln, die längst gar sein müssten, und etwas Petersilie lecker servieren. Klar wie Klopsbrühe, dass dies kein ganz schnell zu bereitendes Essen ist, aber auch kein Hexenwerk - und in jedem Fall megalecker!

Art" vom Rind und Schwein
English
An unusual dish from Germany, which taste very delicious.
The anchovies, capers and lemon juice give it a lovely tangy taste.
16 oz ( 450g ) of ground beef
1 large onion ( peeled and chopped )
10 anchovy fillets, finely chopped
2 tablespoons capers, chopped
1 large egg, beaten
2 - 3 slices of white bread, soaked in water
juice of 1 lemon
2 bay leaves
2 cloves
1/2 tablespoon of sunflower oil
salt and freshly ground pepper
1 tablespoon of flour mixed with water
1. gently fry the onion until glazed, put aside.
2. mix the ground beef, most of the chopped anchovies, capers, egg and the soaked bread which has been squeezed dry, together. Then mix in the cooled fried onion and some salt and pepper
3. form little meatballs, put aside
4. bring in a wide saucepan a fair amount of water to the boil, having salt, the lemon juice, the bay leaves and cloves added.
5. place the meatballs into the hot water and bring it slowly back to the boil then lower the heat and let it simmer gently for 30 minutes
6. when cooked, mix some of the stock( the water where the meatballs cooked in ) with the mixed flour, some of the anchovies and capers, bring to boil and let simmer for 2-3 minutes
7. pour over the meatballs and serve with boiled potatoes or rice and your favorite vegetable
Recipe: myhouseandgarden
Bon Appetit !
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Chickenpox

Getting the chickenpox used to be an expected part of childhood, but not for kids today. A vaccine against the highly contagious varicella zoster virus is now available, making the blistery, itchy rash practically a thing of the past. Dr. Asta says the vaccine protects against 90 to 95 percent of all chickenpox infections. “Children who get chickenpox after being vaccinated generally have a milder illness,” she says. Scratching can infect the skin, so apply calamine lotion to help relieve itchiness.

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Mumps
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Rubella

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Hand, Foot, and Mouth Disease

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Despite its name, ringworm is not caused by a worm — it’s a fungal infection. It causes a ring-shaped, itchy rash that can affect the scalp and nails, too. Asta says it is important to get a correct diagnosis, so the right medications are used. “Your pediatrician may be able to recommend an over-the-counter treatment,” she says. Ringworm is very common and contagious, so get it treated and make sure your kids aren’t sharing towels.

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