Spaghetti sauce a la Guido

Source: Father in Law Guido written in 1997 on an old Typewriter

Spaghetti a la Guido

I had heard a lot about this recipe, and when I had the pleasure of having it cooked for me by Guido when he visited us in California in 1994, I agreed. It’s a meal that you remember forever! This meal has been in circulation since the early 1900’s by the Beerli family. Enjoy.
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Course 2 Main Course
Cuisine Swiss
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

sauce

  • 1 lbs ground meat
  • 2 onions large
  • 5 garlic slivers
  • 2 tbs oregano dry or fresh
  • 4 green onions use both the white and green portion
  • 1 tbs beef bouillon
  • 4 oz bacon pink
  • 1 can tomato puree/paste
  • 1/2 cup red wine
  • 5 tbs olive oil
  • salt and pepper for taste

pasta

  • 1 lbs spaghetti

Instructions

  1. Add some butter to a skillet and cook the meet with a little salt and pepper.
  2. Now take a pot some olive oil and prepare the very fine cut onions. (Do not add the garlic yet otherwise they get bitter) After the onions are ready add the fine cut bacon, now let it cook on a small flame.
  3. You can add the the bouillon and the red vine. Let it cook for a minimum of 20 minutes.
  4. Now add the tomato paste and stir it in and let it continue to cook.
  5. Add a pinch of oregano, maybe some other herbs and then the meat, stir it and bring it to a boil again (low heat). Always taste it and add a pinch of salt if needed.
  6. Now boil the water for the spaghetti. (for 100gr of pasta use 1 liter of water) Wait for the Spaghetti to be “aldente” (slightly hard in the middle) and serve the pasta plain on a plate, make a mold with the ladle and add the sauce.

Oma’s Crumble Cake

Source:  Great-great Oma Pohl 1940’s

Crumble cake

My mother-in-law has made this cake for us as long as I can remember. I talked with her about the recipe and the origins, and she said it was from her Grand Mother when she was growing up. It’s a very standard German Coffee-time cake, but it has some special additions like the vanilla and the cinnamon which makes it a heritage recipe. I would compare this cake to the American Coffee Cake-but the American version is more of a white cake below a cinnamon syrup crumble. This cake is less about the dough and more about the toppings. So, if you love the crumble topping, you might want to double the Streussel recipe. Enjoy with a nice cup of coffee. It’s a very standard German Coffee-time cake, but it has some special additions like the vanilla and the cinnamon which makes it a heritage recipe. I would compare this cake to the American Coffee Cake-but the American version is more of a white cake below a cinnamon syrup crumble. This cake is less about the dough and more about the toppings. So, if you love the crumble topping, you might want to double the crumbles (Streussel) recipe. Enjoy with a nice cup of coffee.
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Course 3 Dessert/pudding
Cuisine German
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 10 minutes
Servings 1 tray

Ingredients

dough

  • 500 gr flour
  • 250 ml milk
  • 75 gr sugar
  • 100 gr butter
  • 1 egg
  • 1 tsp salt
  • 1 tbs fresh yeast

crumble topping (Streussel)

  • 300 gr flour
  • 200 gr butter
  • 125 gr sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Instructions

  1. Make a “starter” dough with a 100 gr. flour, yeast, and the milk. First combine the yeast with the luke warm milk (if to warm the yeast will not rise), stir it together then pour into the flour. This should be a very wet dough. Cover and let grow for ½ hr. to 1 hr.
  2. Combine the remaining flour, sugar, melted butter, egg, and salt. You should be forming a nice, soft pliable dough which is not sticky. If you need to add more flour to achieve this texture, then do so.
  3. Once your dough is made and combined, spread it into a flat tray with edges which are about 1” high or more.
  4. Let the dough rise in a warm place for about 30 min.
  5. While dough is rising, make your crumbles (Streussel). Combine all ingredients together, and bind until you have a nice crumble mixture. You should have some inconsistent sizes of crumbles in there, some are big, some are very crumble and fine.
  6. When your dough has risen for the final time, pour the streussel on the dough. You just need to spread the streussel out to make it an even application.
  7. Put in the oven @ 200ºC and bake for 20 min. or until dough is golden brown. Serve immediately and enjoy!

 

Italian Plum Cake (Zwetschgenkuchen)

Source: Marcel; cir.1990

Plum cake

Plum Cake

End of summer is the usual time for this delicious cake.  It's made from one type of plum, known as the Italian Plum, or the Zwetschgen.  It's a very popular German tradition to make this Zwetschgenkuchen with the crumble (streussel).  Luckily, our small farm orchard came with an Italian plum tree, to which my German mother-in-law would ask every year for some of our fresh Italian plums so she could make her yearly cake.  This oblong-shaped Italian plum, also known as the Empress plum is very high in sugar, and very easy to de-pit.  Thus making it the only plum of choice to bake with.  This recipe is very traditional for the German culture, and symbolizes to the German's what apple pie symbolizes to the American's.  Beware though, this cake disappears.  Once made, keep your eye on it if you wish to slow the consumption...otherwise, serve and watch it be enjoyed by everyone who eats it.

Enjoy!

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Course 3 Dessert/pudding
Cuisine Swiss
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 1 tray

Ingredients

dough

  • 3 1/3 cup flour
  • 0.7 ounce fresh yeast about 20gr
  • 1 cup milk
  • 1/3 cup sugar
  • 1/2 cup butter or 1 stick
  • 1 egg
  • 1 pinch salt
  • 1/8 cup bread crumbs

crumble

  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup butter or 1/2 lbs (230gr)
  • 2 pinches vanilla sugar or cinnamon sugar

Instructions

dough

  1. Mix the dough and let it rise for about 1 hour.
  2. In the meantime take about 2 to 3 pounds of plums, wash them, then remove the pits.
  3. After the dough has risen, put it on the tray and form a boarder.
  4. Now put a little bit of breadcrumbs down. (this will absorb the moisture from the plums) Now add the plums evenly.
  5. For about 25 to 35min bake by 200 °C.

crumble topping

  1. This is our default crumble topping. (see below for an alternate option) Prepare the crumbles like below and put on top of the plums.
  2. Mix the flour with the cold butter and sugar by hand for about 2min.

Recipe Notes

Instead of the crumble topping use Vanilla pudding filling. While baking the cake, make a fresh vanilla pudding. After about 20min, take the cake out and fill all the gaps in the cake with the pudding. Now bake for another 5 to 10min.

  • Adding the vanilla cream

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