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September 2000 Issue
Caraway -- Carum carvi
by Rossana S. Tarantini
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Saxon Beef and Onions

This is also served as a main meal with freshly baked rye bread.
  • 600g boneless stewing steak (cut into cubes)
  • 3 medium onions (sliced)
  • 1 cucumber (about 500g) [peeled and diced]
  • a pinch of caraway seeds
  • 100g of pumpernickel
  • freshly ground black Pepper
  • Salt
Place the beef in about a litre of hot water, season with salt and pepper and bring to the boil.

Add the onions and simmer for about 3/4 of an hour.

Chop the pumpernickel very finely and add to the meat.

Add the cucumber and a few caraway seeds, cook for another 1/4 of an hour.

Season to taste with salt and pepper.


These last two are real favourites of mine, and I think you might like them too, especially the last one.


Caraway Potatoes with Quark

For the potatoes
  • 1 kg of potatoes
  • Caraway seeds
  • Course salt
  • 2 tablespoonfuls of sunflower oil
For the quark
  • 250g of low fat soft cheese
  • 3 tablespoonfuls of milk
  • 2 tablespoonfuls of sunflower oil
  • 1 spring onion
  • a small bunch of parsley
  • salt
Preheat the oven to 180° C - 350°F.

Wash the unpeeled potatoes and cut them in half. Press the cut sides into the coarse salt and caraway seeds.

Place the potatoes on a greased baking tray and brush them with oil.

Bake the Potatoes for about 40 min. (depends on the size of the spuds *smile*)

While they are baking, wash and finely chop the spring onion and parsley, (the amount of Parsley you use is a matter of taste).

Fold the soft Cheese, milk and oil into another and add the spring onion and parsley.

Season with salt and place in the fridge

Serve the hot potatoes with the quark on the side, (I usually grind a little Black Pepper over each portion of quark before serving.) and a large glass of chilled German beer.



Quail with Savoy Cabbage

For the Savoy Cabbage
  • 750 g savoy cabbage
  • 1 medium onion
  • 1 tablespoonful of sunflower oil
  • 150 ml of crème fraiche
  • Caraway seeds
  • Freshly ground black pepper
For the Quail
  • 4 quail (I buy oven ready quail, it's easier)
  • 3 tablespoonfuls of sunflower oil
  • 100g of bacon rashers (remove the rinds)
Preheat the oven to 180°C - 350°F.

Clean and cut the cabbage into strips. Blanche in boiling salted water, then drain. Peel and dice the onion. Heat the oil and lightly braze the onion. Add the cabbage and crème fraiche. Season with the caraway seeds and ground pepper. Place it into a shallow oven proof dish.

Rinse the Quail and pat them dry. Tie the wings under the body, and tie the legs together. Heat the oil in a frying pan and brown the birds all over. Season them with salt and pepper, place them on top of the cabbage and bake for about 15 to 20 min.

Serve with boiled new potatoes. ( I find it looks better, when the Potatoes are small and all the same size) and a glass of chilled, medium to dry, red wine.


Guten Appetit

So there we have it for another month. I expect to hear that all of you are speaking with a decided German accent next month. And remember to keep those emails coming.


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