Posted in German (Saxonian) Recipes, Recipes

Duck Traditional Sunday Roast

So we had a massive beastie in our freezer—a Flugente (Duck). Who grew up roaming a wee ramshackle farm. So he was all muscle hardly fat and my first whole duck to cook ever!


The roast is not burned the picture just did not turn out greatly because my real camera is away for repair!

So roasting the beastie!

1 duck (4,4 kg)

6 small apples (organic from a friend’s garden)

1 generous hand-full of now I am in a pickle we call it Beifuß the dictionary gives me several translations from ambrosia, via mugworth, ghostplant, to common wormwood. I give you the Latin name just in case: artemisia vulgaris

Salt (make that a hand-full)

Wash the duck thoroughly

Rub half the salt into the duck

Stuff the whole apples and the artemisia into the duck

Take a big needle and unbleached cotton or wool thread and sew the bum of the duck close

This way the juice and flavours stay in the meat

Then rub the rest of the salt thoroughly into the skin

The roasting process

Place the duck into a roasting pan fill with approx 1 inch of water

Cover with aluminium foil for the first 2 hours

Put in oven at 200 ºC with the fan on

Take foil off

Once you take the foil off you have to pour the water from the pan over the meat every 15min

During this process you have to refill the water occasionally

I added 1/4 cup of dry white wine

My granny always calculates about 1 hour per kg but I took about 3,5 hours

Posted in German (Saxonian) Recipes, Recipes

#EasterRecipes Soleier—Pickled Eggs

I think I never shared this recipe! Initially I thought it is a German thing but might only be regional for Saxony. Well, my Prussian friends don’t know it. So there is some rock solid evidence for you *cough*.


Anyhoo! Here come the


  • 12 eggs
  • approx 2 liters water
  • 1 big onion (including the peel!)
  • Tip: cut into quarters, don’t waste time with chopping it gets thrown out anyway. 
  • 1 Tablespoon Caraway seeds
  • 4 Tablespoons salt

Throw all together in a pot and boil the eggs for 10 minutes. (If you have hard water you might get away with a shorter boiling time. The eggs need to be really well done hard boiled eggs. Can you actually say ‘well done’ in regard to eggs or is this a steak-only thing?) Okay, babbling day sorry. 

The Pickling

2 big pickling glasses (thoroughly cleaned)

Tip: Take a fork and stick it into the eggs. Yes, I know it’s all a very ‘stress-relief’-stab-the-bugger kind of cooking. But it is all for the sake of taste and the flavours permeating the eggs.

Pour the ‘Sole’ (salt solution) through a sieve into the glasses until the eggs are completely covered. Close the glasses and keep the eggs in a cool place. If you have a cellar: brilliant! Otherwise, I would recommend keep them in the fridge.


Or, if your place is as freaking freezing as beautiful Scotland at the moment; just put them on your porch. Sheesh. I think someone did not get the message that it is SUMMERTIME! No kidding.

The eggs keep for a couple of weeks. Well, theoretically I usually eat them much quicker *ahem*.

Serving Tip

Now I need you to take this very seriously. In my family eating Soleier any other way is sacrilegious. You see how much I trust you dear fellow bloggers and readers.


You need:

  1. Mustard (best is Dijon mustard)
  2. Tabasco

Do under no circumstances peel the egg!

Cut the egg in half (from top to bottom NOT horizontally) … You remember what happens when eggs are opened the wrong way. Don’t you? If not reference: Jonathan Swift.

Then add half a teaspoon of mustard and about 5 drops of tabasco onto each half.

You have the choice to mix this with the egg yolk using the egg as a kind of bowl

Eat egg with an egg spoon out of the peel.

So there you go.

Tip: Not recommended for anyone who has sensitive taste buds OR cannot cope spicy food.

Posted in German (Saxonian) Recipes, Recipes

Königsberger Klopse (Meatball Soup)

Going down the nostalgic route here is another one:

For the Meatballs

350 gr lean minced beef (thank you local supermarket for hosting a local butcher)

1 small red onion

2 pinches of mixed herbs (oregano, majoram, rosemary …)


freshly cracked pepper

1 egg

2 Tablespoons of bread crumbs

For the Soup

1,2 l water


1 Tablespoon Flour

1 Tablespoon capers

2 spritzer lemon juice

  1. mix all the ingredients under Meatballs, knead well and form meatballs
  2. mix flour into the water (best to use egg-twist)
  3. then add salt, capers, lemon, meatballs
  4. boil until meatballs are done

serve with potatoes or mashed potatoes

it is usually served with carrot salad at the side will add this recipe later

Posted in German (Saxonian) Recipes

Cabbage Beef Olives—The Next Day

We usually end up with left over cabbage, potatoes and beef olives. This makes a tasty, hearty winter fry up.

1 onion

1 teaspoon caraway seeds

1/2 teaspoon Oregano

Salt/Pepper … chillies if you like it a bit spicier

Take the left over cabbage, potatoes and if you wish one of the cabbage beef olives cut

Cut the onion throw with some olive oil fry until browned

add the potatoes and salt after two minutes add the cabbage and rest of spices

Fry until browned




Posted in German (Saxonian) Recipes, Recipes

Cabbage Beef Olives

My profile snows … cannot remember to have switched the feature on—’och well’ as they would say here in Scotland let’s get to nice and comfy winter recipes.


So you need:

1 Savoy (or white cabbage)  … I prefer white cabbage because this is how it is done traditionally but if it is not organic it makes me ill. Savoy cabbage is really nice, too.

1 small red onion

about 700gr minced beef (mind you if you use savoy cabbage go not for the lean steak mince else it is going to be too dry)

1 egg

1 handful of breadcrumbs

1 teaspoon majoram, thyme

1/2 ground caraway

Salt & pepper

You also need white strong 100% cotton (or anything organic that does not melt or poison you) yarn

Tip: Now my great granny would soak the white cabbage in cold water over night, this was supposed to make the cabbage less smelly and get the excess nitrates and phosphates out of the food. 

Boil the cabbage in salty water until it is soft (not too soft though else it falls apart)

Take out and let cool down

Meanwhile prepare your minced meat (you know the spiel chop the onions throw in the spices, egg, breadcrumbs make a dough out of it)

Then peel the cabbage carefully leave by leave.

Take a handful of the minced meat and fill into one cabbage leave, wrap a second leave around and fix it all with the yarn. Continue to do so until no meat is left.

You usually have a bit of cabbage left though: safe this for later, the recipe will follow in the next post.

Now you need another onion and olive oil and a really big frying pan or you start fry the cabbage beef olives one after the other.

Tip: Do not let out this first fry step because this makes most of the taste

So as usually cut onions throw in pan (after the oil)

Heat until glassy

Add the cabbage beef olives and fry briefly on each side until they are browned

then lay all the cabbage beef olives on a baking tray

pour a cup of water into the frying pan

swirl and pour the onion frying water over the cabbage beef olives

put into oven and bake at 200 for 35-45 minutes

you may want to pour some more water over them

I have a new kitchen and surround-sound air cooker so far I only figured out how nuclear works …

Well if you are not sure if the olives are done take the meat thermometer or do as I do cut one in half and check.

Serve with boiled potatoes

Make a sauces out of the sauce that is left in the baking tray

Tip: You really want to use caraway as spice because it helps you to digest the cabbage

Tip: This food freezes really well and tastes best the next day

Posted in German (Saxonian) Recipes

Great Granny’s Potatoes

To offer some vegan (vegetarian) food why not try (as a side dish or basis) my great-granny’s potatoes

You need nice yellow floury potatoes (make as many as you usually would eat)

1 Tbsp Salt

1/4 cup of olive oil (or butter)

1st step

boil potatoes until done

let cool down


2nd Step

pour olive oil in frying pan

add the salt

stir well and heat both

add the potatoes and fry until they have a nice crunchy crust

(see picture)

3rd Step

sprinkle with fresh Parsley

Tip: This goes really well in combination with tomato salad (recipe will follow)

Posted in German (Saxonian) Recipes

Picking the Bones—Comfy Alltime Favourite

So to keep with the topic of saving left-overs, you were surely wondering what to do with the left over meat from the chicken carcass.

This is my variation of a childhood favourite

1 medium sized onion

Left over chicken meats (from one chicken)

1 can of sliced champignons

1 Tbsp capers

1 glass of dry white wine or sherry

some lemon juice, salt pepper

50 gr butter

3 Tbsp flour

3-4 cups of chicken stock (I usually just use water though)

dice the onion finely and fry in butter until glassy

mind the heat so you won’t burn the butter

use an egg whisk to slowly beat the flour under the butter

then add the sherry (wine)

add stock (water)

capers, campignons, meat

heat thoroughly

add spices to your taste

Serving for 2

2 slices of thoroughly toasted bread slightly cooled down

(this will prevent the bread from completely falling apart while baking)

enough cheese to cover the bread generously

fill 1,5 cups of the stew into an oven safe portion sized form

put one slice of bread on top of each

cover with cheese

Tip: I am a big fan of Cheddar but for this recipe a milder cheese such as Gouda or Edam is better

Put into pre-heated oven on (gas mark 8 ) for about 5-10 minutes

or until the cheese is golden brown

Serve with side salad

and because this is a family thing I recommend Müller Torgau as table wine … yeah I know good luck getting that one anywhere else in the world