What's in a regional recipe? Bauernfrühstück.... Farmers breakfast

As with most recipes, this is a regional thing, and I’m sure there’ll be a long standing debate, with the Germans as to whose came first, just as I’m equally sure that depending on where you are from in Germany will depend on what ingredients go in it. I spent 18 years of my life living near Mönchengladbach, in Nordrhein-Westfalen and this is theirs, it’s a variation on an omelette or a Spanish tortilla.

From what I am lead to believe, I gather this is something that dates back to the war, when rationing is rife – however I have also read that it dates back further than that, unfortunately when I tried to google, to check my facts, it seems either no one knows or it gets lost in translation? From what I have managed to read about this recipe, it was cheap to make, but also a last resort (going back further than the war now) because people thought that potatoes, were only good for animal consumption. Whatever the case maybe, I would be interested if anyone does know the answer. This is mine.

Bauernfrühstück

Quick, easy and cheap to make....... German recipe

3 potatoes, diced

1 leeks thinly sliced
4 bacon strips, cooked and crumbled
1 onion coarsely chopped
4 eggs beaten
1 cup milk
Salt and black pepper to taste
1 tsp mixed dried herbs

1. Peel and chop potatoes into bite sized pieces, place in a saucepan of boiling water, with the leeks. Boil for about 10 - 15 minutes or until potatoes are just cooked.

2. Dry fry the bacon until they start to crisp, remove some of the excess fat and then add the onion.

3. In a small bowl, whisk the eggs and milk together. Add salt and pepper and herbs.

4. When the potatoes and leeks are done add to the bacon mixture fry for about 5 minutes, then add the egg, keep frying until eggs are cooked to desired doneness.

Eggy!!!

I can’t remember why I made this salad, I remember where I was, but for the life of me not the why? It’s nice but I think it would be much nicer as a sandwich filler….

Egg Salad

¼ cup Mayonnaise
2 tsp lemon juice
¼ tsp salt
¼ tsp pepper
6 hard boiled eggs
½ cup cooked leeks

1. In a large bowl mix together the, mayo, lemon, and the salt and pepper.. then carefully stir in the eggs and leeks.

Wow! That was really weak..... I'll have to blog a second tonight! LMAO........... literally!!!

Moooohahahahaha....... She tries to bake...

I am a self professed rubbish baker, I mean like all out really, really, hit or miss, super rubbish, crazy bad. I choose baking recipes depending on ingredients, the fewer the better, this was an all out, hit, hit, hit. Oh my goodness calorific, my, oh my, brilliant – no exaggeration – cheesecake factory fantastic. Thankfully it tastes so good that the few minor mishaps, and I always have some minor mishap or other, don't matter too much. With my cheesecakes they tend to split – the first time because I didn’t use a water bath, then I did use a water bath but not very well – my baking pan didn’t fit in the receptacle that I was using very well. The other time I got it spot on, other than the fact that I was really, really drunk, so it was perfect right up until the point, I forgot to peel the edges of the cheesecake off the side of the baking pan, as it cooled and retracted, the edges pulled and it in turn split the cheesecake anyway, I was really upset about it, mostly because my alcohol consumption caused a really silly mistake on what should have been a perfect cheesecake!........ Like I said though thankfully taste negates from the fact I ruined it.

 Chocolate Brownie Caramel Cheesecake

 9oz Brownie Mix

3 eggs
1 tbsp cold water
1 can sweetened condensed milk (nestle stuff super thick and sweet)
16 oz whipped cream cheese
½ cup sugar
1 tsp vanilla extract
Chocolate sauce for drizzling

1. Preheat the oven to 350˚F and grease a 9” spring form pan.
2. In a small bowl mix together the brownie mix, 1 egg and water, spread into your spring form pan and bake for 15-20 minutes.
3. Open your condensed milk and pour the contents into a pan, over a low heat and stirring continuously, cook for 10 – 15 minutes or until,  you can turn a cooled tablespoon of it upside down without it falling off.  The other way to do this is slightly more time consuming, but may give better results. Place the can of sweetened condensed milk in a pan of simmering water, for 2 – 2 ½ hours, you need to remember to keep toping up the water level, if it dries out the can could explode. When it’s done, let it cool before you open it, it should be very thick and caramel coloured.
4. Keep some of the caramel to one side, you are going to need it to drizzle over the top of the cheesecake, use the rest over your warm brownie crust.
5. Next you need to beat the cream cheese, sugar and vanilla extract in a large bowl until smooth. Then in a separate bowl, beat 1 egg and then mix it in with the cream cheese, making sure that it is well combined and then do the same again with the 2^nd egg. Pour your cream cheese mixture over the caramel and brownie crust.
6. Using a water bath bake the cheesecake for about 40 minutes, chill in the pan, don’t forget to run a knife around the outside edge to peel the cheesecake off the sides… Heat the saved caramel and drizzle over the cheesecake along with chocolate sauce.

Alla Carbonara

Okay so I mentioned earlier about making this recipe in the same way that I make hollandaise. The first time I made this recipe I followed the instructions exactly, I've also tried making it on subsequent occasions following the recipe, which is how I know I keep making alla scrambled egg instead of carbonara. It originally comes from Italy, served as a 'primo' which means first course, it's basically a hot food, heavier than an antipasto, but lighter than the second course. It's also served as a main course though, traditionally made with eggs, bacon or pancetta and parmesan cheese, sometimes cream is used. Some variations of this dish would include, peas, mushrooms or other vegetables. Personally I don't usually add any extras, I prefer the simple 'plain' version, besides peas are in the 'take it but I'd rather leave it bin'. I do always have peas in the freezer ready to use, rarely.

Pasta Alla Carbonara

150 grams bacon bits
1 garlic clove, minced
30 ml evoo
25 grams butter
3 egg yolks at room temperature
1 tbsp parsley, finely chopped
30 ml dry white wine
80 grams cheese
salt and black pepper
400 grams pasta cooked according to package directions
1 tsp white vinegar

1. Heat the oil and the butter, add the bacon and garlic cook until bacon begins to crisp. Remove from the heat.

2. Beat the egg yolks with parsley and vinegar. Put over a saucepan and whisk until thick, slowly add the wine and cheese whisking constantly.

3. When spaghetti is almost done, gently re-heat the bacon. Drain the spaghetti then mix with the sauce and bacon.