My favorite recipes

Here you can find some of my favorite recipes:

Classic beef roulades

(Source: www.chefkoch.de)

Ingredients:

4 beef roulades, 2 1/2 onions, 2 pickles, 6 slices of breakfast bacon, 2 tablespoons of medium-hot mustard, 1/2 piece of celeriac, 1/2 carrot, 1/4 stick of leek, 1/4 bottle of good red wine, salt and pepper , 1/4 liter strong beef stock, 1 teaspoon cornstarch, 1/4 shot cucumber liquid, 1 tablespoon clarified butter.

Preparation:

Roll up the beef roulades, wash and pat dry with kitchen paper. Cut the onions into crescents, cut the cucumber lengthways, prepare scissors and kitchen twine. Spread a thin layer of mustard on the spread roulades, season with salt and pepper, spread about 1/2 onion and 1 1/2 slices of bacon and 1/2 (possibly more) cucumber in the middle of each roulade. Now fold in something on both long sides, then roll up and tie with the kitchen thread like a postal package. Let the clarified butter get hot in a pan and then fry the roulades all around, remove and transfer to a casserole. Chop the celery, remaining onion, leek and carrots and fry in a pan. As soon as they are halfway "blonde", stir briefly, pour a very thin layer of red wine, stop stirring and let the liquid evaporate. As soon as the vegetables are roasting dry again, pour in another layer, stir briefly and let continue to evaporate. Repeat this until the 1/2 bottle of wine is used up. This way the roasted vegetables will be very brown (good for the taste and color of the sauce) but not dry. Finally, fill up with the meat stock, a little salt and pepper and a good dash of cucumber stock and then add to the stew with the roulades. Let the pot stew either on a low flame or at about 160 degrees in the oven for 1 1/2 hours. Pour in some liquid from time to time. After 1 1/2 hours, test whether the roulades are soft (just press on a little with the wooden spoon, they should be able to be pressed in willingly, if not, continue to simmer for another half an hour) and then carefully lift out of the pot, keep warm. Pass the sauce through a sieve, bring to the boil. Approx. Mix 1 tablespoon of mustard with a little water and the cornstarch and gradually pour into the boiling sauce while stirring until the desired consistency is achieved. If necessary, season the sauce again with salt, pepper, red wine and cucumber stock.

Quick cheese potatoes with cream and leek

(Source: www.kuechengoetter.de)

Ingredients:

salt, 1 onion, 2 tablespoons of butter, 100g cream, 1kg waxy potatoes, 3 leeks, 150 ml white wine, 200 g grated emmental cheese, pepper.

Preparation:

Bring plenty of salted water to a boil in a large saucepan. Meanwhile, peel and wash the potatoes, cut into approx. 2 cm cubes and cook covered in salted water over medium heat for approx. 15 minutes until al dente. In the meantime, peel and dice the onion. Clean the leek, slit lengthways, wash thoroughly and cut into strips. Heat the butter in a saucepan and sauté the onion until translucent. Add the leek, pour in the wine and cook covered over medium heat for about 10 minutes. Add the cream to the leek and simmer in an open saucepan over medium heat for about 5 minutes. Drain the potatoes, mix with the cheese in a hot saucepan and cover with the cheese and let it melt for about 5 minutes. Season the cream leek with nutmeg, pepper

and salt. Serve with the cheese potatoes.