Heat the butter and glaze the Onions in it, add the ham and while stirring fry for a couple of minutes. Add the Tagliatelle, sprinkle the salt, pepper and caraway powder, mix thoroughly and let it get really hot for a few minutes. Beat the eggs with the sour cream, pour into the pan and fold well into the contents, let it set.
Serve with a green or tomato-mozzarella salad.
600g potatoes (ready cooked) [preferably without peeling, peel them after they have cooled a bit]
3 tablespoonfuls of vegetable fat
300g bacon or ham
1 diced onion
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 teaspoonfuls of caraway seeds
Slice the Potatoes, heat the fat, add the potatoes, the meat, the onions, salt and pepper. Fry turning regularly. Beat the eggs with the caraway and fold into the pan, let it set and serve with hot strong coffee.
Peel and slice the onions. Peel and finely chop the garlic. Cut the peppers in half remove the stalks seeds and white ribs, rinse and slice into thin strips. Blanche the tomatoes for about a min. in boiling water. Rinse under cold water, remove the skin, the cores and cut into small cubes. Heat the fat and brown the meat well all over. Add the stock and let it simmer for about half an hour. Add the vegetables and tomato puree´ and season with the salt, ground pepper, and paprika. Add the caraway and marjoram then let it all simmer for about 1/4 of an hour. Then season to taste with salt ground pepper, paprika and Tabasco.
Dice the carrots and potatoes, prepare the leeks and cut into slices, Remove the core from the cabbage and chop into small squares. Heat the butter and lightly brown the meat, slice the onions and add to the meat before it gets too brown. Season the meat with salt marjoram, lovage, and ground pepper. Add the vegetables potatoes and beef stock, simmer for about an hour until cooked after about 30 minutes add the caraway seedy. Sprinkle with chopped Parsley just before serving.
This is served as a main meal in Germany with fresh baked rye bread.
500g lean lamb (cut into cubes)
300g of potatoes (cut into cubes)
1 medium sized cabbage (chopped)
1 teaspoon of caraway
Freshly ground black pepper
Cook the lamb in about 1litre of water for about 30 min. skimming regularly, then add the cabbage.
After a further 20 min. add the potatoes and season with salt and pepper.
Add the caraway and cook until the potatoes are soft but not too soft.