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September 2000 Issue
Caraway -- Carum carvi
by Rossana S. Tarantini
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Ham Tagliatelle

  • 300g freshly cooked Tagliatelle (raw weight)
  • 4 tablespoons of butter
  • 1 diced onion
  • 300g boiled ham (diced)
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 heaped teaspoon of caraway powder
  • 2 eggs
  • 1/2 cup of sour cream
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.



Farmers Breakfast

  • 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
  • 3 eggs
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.


Goulash Soup

  • 5 medium sized onions
  • 1 garlic clove
  • 2 large peppers, 1 red and 1 green
  • 3 medium sized tomatoes
  • 400g lean stewing beef
  • 3 tablespoonfuls vegetable fat
  • 3 tablespoonfuls tomato puree
  • salt to taste
  • freshly ground mixed pepper
  • paprika
  • 1/2 teaspoon caraway seeds
  • chopped marjoram
  • Tabasco sauce
  • 1 litre beef stock
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 pureeĀ“ 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.


Meat and Vegetable Casserole

  • 250g of lamb/ cut into cubes
  • 250g of lean pork/ also cubed
  • 250g of carrots
  • 400g of potatoes
  • 250g of leeks
  • 250g of white cabbage
  • 40g of butter
  • 2 medium onions
  • salt
  • chopped marjoram
  • chopped lovage
  • freshly ground black pepper
  • 1/2 teaspoon of caraway seeds
  • 2 tablespoonfuls of chopped parsley
  • 1/2 litre of beef stock
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.


Lamb and Cabbage Casserole

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
  • Salt
  • 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.


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