This recipe for Eggstatic Egg Salad brings together 6 large eggs, unbroken, 1 stalk celery, complete with leaves chopped fine, 2 tablespoons fresh chives, chopped fine in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 6 servings.
This recipe for Classic Cheesy Reuben Sandwich brings together 2 slices rye bread, Dijon mustard, mayonnaise in a practical dish for home cooking. It takes about 12 min to prepare and cook. It makes approximately 1 servings.
This recipe for Turkey Asparagus Melt brings together 4 slices turkey breast, 2 slices rye bread, 4 stalks fresh asparagus, blanched (not canned!) in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 1 servings.
This recipe is from week 17 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Austria is my 17th stop. This recipe makes a very dark, slightly bitter pumpernickel bread that is best paired with other strong flavors.
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours – lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however – a light and slightly chewy sourdough rye bread with caraway seeds – the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of “bread making time”! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The “sponge” sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
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