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Schweinelendche im Schinkemantel

Schweinelendche im Schinkemantel
Eenfach lecker

Dodezu brauche mir: (fa 3 – 4 Persone)

1 Schtigg Schweinelendche (sauwer vun Fettrand unn Silwerhäutche befreit)
8-12 Scheiwe Schwarzwälder Schinke
2 Becher Sahne
1 Becher Krääm fresch odder Schmandt
3 Essleffel Senneft, mittelscharf
200 Millilidder Weißwein
1 Schtigg Zwiwwel, gewerfelt
1 Schtigg Knowwelochzeebche, fein gehackt odder gedriggt
1 Essleffel Zucker
200 Millilidder Kraanewasser, hundsgeweenliches

Salz, Peffer, Gewerzmischung „Kräuter der Provence“, Soßebinder,
Öl zum Broode

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Unn so werd’s gemacht:

Es Lendche in 3 – 4 etwa 3 cm dicke Schtigger schräg durchschneide. Beidseitich leicht salze, stramm peffere unn ebbes vunn de Kräutermischung druff streue.
De Senneft medd ennem Becher Sahne scheen sämich verrühre. Die gewerzte Flääschscheibe scheen medd de Senneftsahne instreiche unn in Schickestreife zu eme Päckche innpacke. Ewentuell medd eme Zahnstocher fescht stecke. In de Pann die Päckcher im Öl scheen uff beide Seite anbroode. Noo etwa 5 Minudde erausnemme unn beiseit stelle. Die Zwiwwelle, de Zucker unn de Knowweloch in de Pann anschwitze, bis es leicht braun werd. Medd em Wein ablösche unn etwa 10 Minudde inkoche losse. Die üwweriche Senneftsahne, es Wasser unn de zwette Becher Sahne dezu unn verrühre. Die Flääschpäckcher serick in die Pann unn etwa nommo e verdel Stunn leicht köchele losse. Die Sooß medd Salz, Peffer, Krääm fresch unn de Gewerzmischung abschmecke unn bei Bedarf mim Soßebinder andicke.
Dodezu passe hervorragend Nudele odder Salzgrumbiere unn e schenner griener Salat.

De Kichebulle winscht e Gurrer !

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Werschingwickel medd Salzgrumbiere

Werschingwickel medd Salzgrumbiere

So muß das sinn, lecker Hausmannskoscht, wie bei Muttern!

Dodezu brauche mir: (fa etwa 10 bis 12 große Wickel)

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1,2 Kilo Hackflääsch, gemischt
1 Kopp Wersching
2 Schtigg Zwiwwelle, in Werfelcher
2 Zeebcher Knowweloch, gepreßt odder fein gehackt
3 Schtigg Eier
1 Tass Weckmehl
1 Eßleffel Senneft, mittelscharf
1 Becher Schmandt odder Krääm fresch
250 Millilidder Weißwein
3-4 Eßleffel Butter
1 Tass Mehl
Öl zum Broode, Salz, Peffer, Paprigaapulver, Muschkatnuss, Maggi
Zahnstocher odder Küchengarn

IMG_20151115_141514

unn so mache mir’s:

Die Werschingblätter, immer zwee-drei, in eme große Topp medd kochend Wasser zwee bis drei Minutte weech koche (blanchiere), daß se beim Wickele nedd breche, unn uff die Seit leje. Fa enner Wickel kamma zwee bis drei Blätter rechne. Das Kochwasser nedd fortschitte, das brauche mir noch. Fa die Füllung in eme Dippe es Hack medd de Eier, Weckmehl, Senneft, Salz, Peffer, Maggi, Paprigaa, de Knowweloch unn enner Hälft Zwiwwelwerfele gudd durchknete. Muschkatnuß drunner mache, awwer nedd zu viel. Dann die Blätter sortiere unn noo Größ uffdeele. Jeweils e Hand voll Füllung se erscht in e inneres helles Blatt unn dann nochemol e großes Außeblatt drumherum wickele unn medd Zahnstocher odder Küchegarn fixiere. In eme große Bräter die Wickel nooenanner im Öl scheen anbroode, bis die Blätter farb krien. Wann se all gebrood sinn, sesamme im Bräter medd em Wein ablösche. Dann medd em Blanchierwasser uff fülle unn circa e Stünnche schmore losse. Im Au behalle unn ewentuell noch Blanchierwasser noo fülle.
Fa die gudd Sooß duun mir in eme separate Topp die Butter schmelze, die anner Hälft vunn de Zwiwwelle glasich werre losse unn mim Mehl e Mehlschwitz mache, also vorsichtich es Mehl anröschte, ohne es anbrenne se losse. Medd eme gudde halwe Lidder Broodeflüssichkeet aus em Bräter, wo die Wickel drin sinn, ablösche unn inkoche losse. Medd Salz, Peffer, Butter unn em Schmandt abschmecke unn mim Pürierstab mixe. Die Wickel aus em Bräter nemme unn die Sooß zu de reschtlich Broodeflüssichkeet dezu, medd Soßebinner binne unn nochemol abschmecke. Die Wickel nommo fa e paar Minutte in de Sooß ziehe losse, fertich.

Dodezu basse am beschte Salzgrumbiere, weil ma die so scheen in die Sooß drigge kann.

De Kichebulle winscht e Gurrer!

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Bockbiergeschnetzeltes medd Farfalle

Bockbiergeschnetzeltes medd Farfalle

Deftich, kräftich, zackich – weil mer Bier nedd nur trinke kann

Dodezu brauche mir: (fa 4-5 Persone)

1 Kilo Schweinegeschnetzeltes
2 Schtigg Zwiwwelle, gewerfelt
2 Zeebcher Knowweloch, gepreßt odder fein gehackt
1 Eßleffel Senneft, mittelscharf
2 Eßleffel Tomaademark
100 Millilidder Sahne odder Krääm fresch
1 Flasch Bockbier, e halwer Lidder, ich hann es gudde Mönchshof genomm
1 Eßleffel Zucker
1 Eßleffel Gemiesebrieh, instant
1/2 Lidder Flääschbrieh, odder e Dippche Knorr Bouillon pur z.B.
Öl zum Broode, Salz, Peffer, Paprigaapulver, Sooßebinder

1 Pack Farfalle-Nudele, e halb Kilo

IMG_20151108_154636

unn so werd’s gemacht:

In erer hoch Pann es Flääsch im Öl anbroode, Zwiwwelle, Knobi unn de Zucker dezu, denoo es Tomaademark unn alles e bißje anröschte losse. Dann kommt es Bier eninn unn das ganze gudd inkoche losse. Die Flääschbrieh dezu unn nochemol e paar Minudde uffkoche. Medd em Senneft, de Gewerze unn de Sahne abschmecke.

Die Nudele noo Packungsanleitung zubereite.

Dodezu baßt nadierlich e griener Salat.

De Kichebulle winscht e Gurrer!

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