Kdse Bouillon mit Ei (kay-seh-bwee-yon-mit-eyer) is a German cheese soup with egg and makes a delicious light supper accompanied by a loaf of crusty bread and followed by a salad.
4 egg yolks
5 fl. oz. single cream
2 oz. Cheddar cheese, grated
2 tablespoons chopped fresh chives
1 ½ pints chicken stock
In a medium-sized mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are well mixed. Beat in the cream, cheese and chives.
In a large saucepan, bring the chicken stock to just under boiling point over moderate heat. Remove the pan from the heat and stir 6 tablespoons of the hot stock into the egg and cheese mixture.
Pour this mixture into the pan, stirring constantly. Return the pan to low heat and cook, stirring constantly, until the soup is thick and smooth. Do not let the soup boil or it will curdle. Serve im-mediately.
Kasekuchen (kay-seh-koo-khen) is the traditional German version of cheesecake. It makes a delicious dessert, or it may be served as a special coffee or tea-time treat.
3 oz. plus
1 teaspoon butter, melted
6 oz. crushed digestive biscuits
4 oz. sugar
1 teaspoon ground cinnamon
2 eggs, lightly beaten
½ teaspoon salt juice and grated rind of
4 fl. oz. single cream
8 oz. cottage cheese
3 oz. mixed chopped nuts
Preheat the oven to moderate 350 UF (Gas Mark 4,180°C). Lightly grease an 8-inch shallow cake tin with the teaspoon of butter. Set aside.
In a medium-sized mixing bowl, combine the digestive biscuit crumbs, the remaining butter, 1 ounce sugar and the cinnamon, beating with a wooden spoon until they are well blended.
Spoon the mixture into the cake tin, reserving ABOUT 2 tablespoons. Using your fingers or a spoon, line the tin evenly with the mixture. Set aside.
In a large mixing bowl, combine the eggs, the remaining sugar, the salt and lemon juice and rind, beating until they are well blended. Stir in the cream, cottage cheese and half the nuts. Stir until all the ingredients are blended.
Pour the mixture into the lined cake tin. Sprinkle the reserved nuts and reserved crumb mixture on top and place the tin in the oven. Bake the cake for 35 to 45 minutes, or until the filling has set and a skewer inserted into the centre of the cake comes out clean.
Turn off the heat and leave the cake in the oven, with the door open, for a further 10 minutes.
Remove the cake from the oven and allow it to cool to room temperature. Serve cold.