Weight Watcher Recipe- Nougat Muffins

Nougat Muffins

TIME: 50 mins                         SERVES 12                               POINTS VALUE:  5

• 3                   eggs
• 3.15 oz         sugar (90 g) (.4 cups)
• 3.5 oz           low-fat margarine (100 g) (.44 cups)
• 5.5 oz           low-fat yogurt (150 g) (.66 cups)
• 1 ¼ cups     flour (280 g)
• 2 Tbs.          baking powder
• 4 Tbs.          Nut-Nougat Cream (Nutella)
• 2 Tbs.          low-fat milk
• 1 Tbs.          Hazelnuts (15 g), chopped or whole
• 1 Tbs.          powdered sugar

1. Preheat oven to 356° F (Convection ovens: 320° F)
2. Mix well together the eggs, sugar.
3. Mix together in a separate bowl the flour and baking powder.
4. Slowly add the dry ingredients to the wet ingredients, continuously mixing.
5. Mix in different bowl the nougat cream and the milk, and hazelnuts together.
6. Mix the nougat cream into the batter.
7. Line a muffin baking form with paper muffin cups and add the batter equally to make 12 muffins.
8. Place the muffins in the middle of the oven and allow to bake for 30 minutes.
9. Allow to cool before sprinkling them with powdered sugar and serving.

Weight Watcher Recipe- Cheese Omelet with Zucchini

Cheese Omelet with Zucchini

TIME: 35 mins                         SERVES 4                WW POINTS VALUE:  7

• 6                  eggs
• 2 Tbs.         low-fat milk
• 6 Tbs.         Vegetable oil
• 4 Tbs.         low-fat grated cheese (30% fat or less)
• 4                  small zucchinis, sliced into rounds
• 2                  bunches of green onions, sliced
• 2                  cloves of garlic, crushed
• 6.7 oz.         white wine (200 ml) (.85 cups)
• 3.4 oz          vegetable broth (100 ml) (.42 cups)
• 2 Tbs.         sour cream
• 4                  large leaves of lettuce     
•                     thyme
•                     chopped fresh herbs (chives, parsley, etc.)
•                     salt
•                     pepper
 

1. Preheat oven to 125°F.
2. Whisk together the eggs and milk. Season with salt, pepper and add chopped herbs for according to taste.
3. Heat 1 Tbs. of the vegetable oil in a pan. When oil is warm, add in ¼ of the egg mixture and cook the mixture into an omelet form. Make 4 omelets total.
4. Sprinkle omelets with the grated cheese and place in the oven to keep warm.
5. Heat up the remaining oil in the pan. Add the zucchini, onions and garlic and sauté.
6. Add the wine and vegetable broth to the pan and allow to cook for 5 minutes.
7. Season the zucchini and onion mixture with salt, pepper and thyme according to taste.
8. Mix in the sour cream.
9. Remove omelets from the oven. Place on a plate. Place a lettuce leaf on the omelet and then add the zucchini and onion mixture to the lettuce.
10. Sprinkle with a little extra cheese for flavor.

Eierschmier

4        Servings

Ingredients:

•         ¼ c.                smoked bacon (50g), finely diced

•         1 Tbs               concentrated butter or butter oil (alternative would be butter)

•         2 1/8 c.            milk (500ml)

•         3                      eggs

•         2 Tbs               flour   

•         1 pinch            ground nutmeg

•         1 bunch           fresh parsley, finely chopped

•                                 Salt

•                                 Pepper

Directions:

•         Heat the butter in a pan and add the bacon and allow bacon to render.

•         Add milk and allow to warm, stirring continuously.

•         Whisk together with the eggs and flour together and then stir this mixture into the pot with the milk and bacon.

•         Stirring continuously, allow the mixture to cook. Season with salt and pepper and nutmeg according to taste.

•         Serve and sprinkle with parsley.

**Tipp: Can be served cold or hot. Also great with whole heat or dry bread.

Riwwelsupp (Riebelsuppe)

4 Servings
 Ingredients:
• 5 Tbs             flour

• 1                    Egg
• 4 ¼ c.           Vegetable or Beef Broth (1 L.)

• 1 bundle       Chives, cut in rings

Directions:

Mix together the flour and the egg and a small amount of salt. Mix until it creates a dough like consistency.  
Boil the broth in a pot. Use your hands to grate the dough and create crumbly pieces. Sprinkle the crumbled pieces into the broth and allow to cook for 10 minutes.

Sprinkle the chives over the soup and serve.

Sauerkrautsuppe (Sauerkraut Soup)

4 Servings

Ingredients:

• 3.5 oz bacon (100 g)
• 1 red bell pepper
• 1 onion
• 1 clove of garlic
• 10.5 oz sauerkraut (300 g)
• ½ lb potatoes (250 g)
• 2 Tbs vegetable oil
• 6 1/3 cups vegetable broth
• Sweet Paprika powder
• White pepper
• Salt
• 2 Tbs Sour Cream

Directions:

• After washing the red bell pepper, remove the seeds and dice it. Dice the bacon as well.
• Finely chop both the onion and the clove of garlic.
• Drain the sauerkraut and roughly chop.
• Peel the potatoes and dice them into small cubes.
• Begin to heat the vegetable oil in a large pot. Add the onions and the garlic and glaze them with the oil.
• Add the bacon and allow it to brown.
• Then add the bell pepper and the potatoes and stir.
• Then add the sauerkraut with the vegetable broth and the additional spices.
• Cook for 30 minutes.
• After 30 minutes, mash the mixture with a potato masher.
• Serve with a dollop of sour cream. 

German Gingerbread (Lebkuchen)

Ingredients

·         ½ cup Honey (125g)

·         ¾ cup and 1/8 cup Sugar (200g/ 7oz.)

·         3 ¼ tsp Vanilla Sugar (15.5g)

·         ½ c and 1/8 cup Butter/ Margarine (150g/ 5.25oz)

·         4 Tbs Milk

·         3 drops Bitter Almond Aroma (Extract)

·         1 level tsp Cinnamon

·         1 ¾ cup All Purpose Flour (400g)

·         2 level Tbs. Coco

·         A little less than ½ cup Cornstarch (100g/ 3.5 oz)

·         3 ¼ tsp Baking powder (15.5g)

Directions

·         Preheat oven to 347-392  F. (

·         Mix together the honey, sugar, vanilla sugar, butter and milk in a medium sauce pan. Place the mixture over a low heat and slowly warm and melt the ingredients until they a creamy consistency and until it has a homogeneous mixture. Mix throughout melting process to avoid burning.

·         Allow the mixture to cool. While cooling prepare the dry ingredients.

·         Mix together rest of the ingredients and then add the cooled wet ingredients to the dry ingredients. Mix well.

·          Roll out dough to a ½ cm thickness. Cut out cookies with cookie cutters and place on a greased cookie sheet. Bake for 10-15 minutes.

Zweibelsuppe (Onion Soup)

4 Servings

Ingredients:

• 6 onions: cut in rings
• 1 clove of garlic: pressed
• 2 Tbs Concentrated Butter or Butteroil (an alternative would be Ghee, Butter or Shortening)
• 1 Tbs flour
• 5 ¼ cups Vegetable broth (1 ¼ L)
• Salt
• White pepper
• 4 slices of sandwich bread
• 4.4 oz (or ½ cup) Emmentaler of Aged Gouda (125g): grated
• White Wine

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat the concentrated butter in a large pot. Once the butter is melted, add the onion rings and coat the rings in the melted butter.
3. Add the pressed garlic and allow to cook with the onions and butter.
4. Sprinkle the onions with the flour and stir well.
5. Add the vegetable broth and season the soup with salt and pepper. Place lid on the pot and allow to cook for 30 minutes.
6. Add a dash of white wine.
7. Toast the each slice of bread and place at the bottom of each serving bowl.
8. Ladle the soup into each of the serving bowls covering the bread.
9. Sprinkle each bowl with cheese and place in the oven for 15 minutes or until the cheese is melted.

Bibbelsches Bohnensupp (Green Bean Soup)

4 Servings

 Ingredients:
• 10.5 oz Green Beans (300 g): washed and cut into 1 cm pieces
• 1 Tbs Concentrated Butter or Butteroil (an alternative would be Ghee, Butter or shortening)• 3.5 oz marbled Bacon (100 g): cut into small cubes
• 2 onions: cut into small cubes
• 1 Tbs. Flour
• 6.3 cups of Beef Broth (1.5 L)
• 1 bunch of fresh Summer Savory (alternative would be Herbes de Provence)
• 1 pinch ground Nutmeg
• 1 Carrot: peeled and cut into cubes
• 5.3 oz Potatoes (150 g): peeled and cut into cubes
• Salt
• Pepper
• ½ bunch of Fresh Parsley: finely chopped
• 1.7 oz Sour Cream (50 g)

Directions:
1. Heat the butter in a large pot until melted and then add in the cubes of bacon.
2. After the bacon has browned, add the onions.
3. Dust the mixture of bacon and onions with the flour and then add the beef broth and stir well.
4. Pluck the small leaves off of the sprig of Summer Savory and add them to the pot along with the cut green beans, pepper and nutmeg. 5. Cover and let cook for about 10 minutes.
6. Add the carrots and then let cook with lid on for 10 minutes. Then add potatoes and let cook for another 10 minutes.
7. Season with salt and pepper.
8. Serve and sprinkle each portion with parsley. Serve with a dollop of sour cream.

Dibbelabbes

4 Servings

Ingredients:

• 1.6 lbs Potatoes (750 g): peeled and finely grated and squeezed to release any extra liquid
• 1 Onion: finely grated
• 1 Egg
• 1.75 oz Leek (50 g): cut into small rings
• 2.5 oz Marbled Bacon (70 g): Cut into small cubes
• 1.5 Tbs Concentrated Butter or Butteroil (an alternative would be Ghee, Butter or Shortening)
• Salt
• Black Pepper
• Fresh Ground Nutmeg
• 1 Tbs freshly chopped Parsley
• ½ Tbs freshly chopped Marjoram

Directions:

1. Preheat oven to 392 degrees Fahrenheit. 
2. Mix the potatoes and onions together. Then add an egg and mix once more. 
3. Warm a Dutch Oven (or a pan which can also be placed in the oven) and add the concentrated Butter/ Butteroil and then the Bacon cubes. Glaze the bacon with the melted butter.
4. Add in the Potato mixture and the leeks to the bacon.
5. Season with salt, pepper and nutmeg according to taste.
6. Add in Parsley and Marjoram and mix. 
7.  Smooth out the mixture evenly across the bottom of your pan. Place the lid on the pan and then place it in the preheated oven. Let bake for approx. 70 minutes.
8. Remove lid from the pan and then let bake for an additional 15 mins or until the top is golden brown.
9. Serve and enjoy.

**Tipp: Dibbelabbes is typically served with an Apple Compote or a fresh salad.

Recipes from Saarland

Recipes from Saarland: Foreword

This is a translation from my new Cookbook Saarländische Küche: Regionale Spezialitäten.

In Saarland, the immigrant population, which mainly originates from the different regions of France and Germany, has not only left its cultural mark on the region, but it has created a unique mixture of German and French culture as well as a unique mentality within the region. This can unique mixture of cultures can also be seen in Saarland’s Cuisine, throughout which the aromas of the French “Haute Cuisine” can be found.

Saarland’s native Cuisine is simple and down-to-earth: Stews Sauerkraut, Sausage and Meat which are locally produced. In addition, potatoes have also become a very important staple food in Saarland since their introduction to the region in the 1700s by Walloon workers. Typical hearty dishes like Dibbelabbes, Lyoner-Gulasch and Biertopf are usually complimented with sweet desserts like cheesecake.