A country-style German soup, Bauernsuppe (bowrn-zoo-per) may be served either as a first or as a main course. The quantity given in this recipe will be sufficient for
4 people as a main course. Serve this hearty soup with crusty French bread.
2 oz. butter
2 lb. stewing steak, cut into small cubes 2 onions, chopped 1 bouquet garni, consisting of parsley sprigs, 1 thyme spray and 1 bay leaf tied together 1 garlic clove, crushed
1 teaspoon paprika
1 teaspoon salt
1 oz. flour
½ pints beef stock
2 large potatoes, peeled and diced
1 tablespoon finely chopped fresh dill 2 oz. grated Parmesan cheese
Melt the butter in a large, heavy pan over moderate heat. Add the meat cubes and fry them, turning occasionally with a spoon, until they are browned.
Add the onions, and fry for 8 minutes, or until they are soft and transparent. Add the bouquet garni, garlic, paprika and salt and stir well.
Mix in the flour, lower the heat and cook, stirring, for 5 minutes. Gradually stir in the stock. Bring to the boil. Cover the pan and simmer for 1 hour, stirring soup or as a main course. occasionally. Add the potatoes, cover and simmer for a further 45 minutes.
Ladle the soup into individual soup bowls. Sprinkle the top with the dill and grated cheese. Serve very hot.
An inexpensive, apple-pastry dessert, Bavarian Strudel is quick and easy to make. Serve it hot with thick, cold cream or cold by itself.
8 oz. sifted flour
1 tablespoons sugar
½ teaspoon salt
1 oz. butter, chilled
2 tablespoons vegetable fat
1 tablespoons milk
2 lb. cooking apples, cored, peeled, and thinly sliced
2 oz. cup sultanas or raisins grated rind of
2 teaspoon mixed spice
4 oz. sugar
2 tablespoons fresh breadcrumbs
2 tablespoons milk for glazing icing sugar
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C).
Sift the flour, sugar and salt into a medium-sized mixing bowl. Rub the butter and vegetable fat into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Pour in the milk and mix it in to make a dough. Knead and pat lightly until smooth. Wrap it in greaseproof or waxed paper and refrigerate for 20 minutes.
Mix the sliced apples, sultanas, lemon rind, mixed spice, sugar and breadcrumbs in a bowl.
On a floured surface, roll out the pastry into a long oblong shape about 5-inches wide. Place the pastry on a baking sheet. Spread the apple filling down the centre, lengthways. Fold the pastry over the filling, leaving the ends open so the filling can be seen.
Brush with milk and bake for 20 to 30 minutes, or until the pastry is golden.
Sprinkle the top of the strudel with icing sugar and cut into thick slices.