28 Apr 2010

frikadellen - german meatball patties

After half a week of study cramming and sleepless nights (my fault really for procrastinating and leaving things to the last minute), I have finally finished most of the assessments for this week. What's left of this week is a furthers maths test and then cramming again for the assessments for next week...gah!

So I finally, decided to update my blog, since I believe I have somewhat done enough study to get me a pass (hopefully) in the furthers test...(it's an open book test too...so yeah...)

Tigger bread rolls :) available at your nearest Coles bakery

Actually made these on Sunday, but was cramming so I didn't bother to post.


frikadellen - german meatball patties
adapted from Cooking Guide DS

makes 6 patties
  • 1/2 onion
  • 1/2 clove of garlic
  • 1 Tb cooking oil
  • 1/4 loaf of bread
    (I just used 1 crust slice of a sandwich loaf)
  • water for soaking bread
  • 150 g beef mince
  • 150 g pork mince
  • salt and pepper, as required
  • 1/2 beaten egg
  • cooking oil


  1. Peel the onion and garlic and finely chop.
    Heat oil in a frying pan over moderate heat and fry onion and garlic until browned and fragrant.
    Leave to cool.
  2. Soak bread in water. Once the bread swells, remove it and squeeze out water.
  3. Put mince and seasoning in a bowl and knead thoroughly.
    Add cooled onion and garlic.
    Add bread, beaten egg.
    Knead well until mixture becomes sticky.
  4. Apply cooking oil to both hands and divide mixture into 6 equal sized balls.
    Toss each meat patty between your hands to release trapped air.
    Shape into ovals and use a finger to make an indention in the middle of each one.
  5. Heat oil in a frying pan over a moderate heat.
    Add the meat patty and fry until brown on one side.
    Turn over and continue to fry.
    Press fork against patties. If the juice runs clear, turn off heat and remove from pan.
We ate these for lunch in burger forms. The thick meat patty reminds me of the year 12 study camp earlier this year.

I really liked the burger and going to make them again some time. I'll probably add some grated vegetables in the meat patties and make a bit of chutney too, if I can be bothered.

There was also an accompanying sauce for the patties, but I didn't make it since we stuck to the good 'ol tomato sauce. But if you're interested here's the recipe.


sauce for frikadellen
adapted from Cooking Guide DS


  • 1 tsp cornflour
  • 1 tsp water
  • 50 ml red wine
  • 100 ml stock
  • 1 Tb sugar
  • salt and black pepper, as required


  1. Dissolve the cornflour with water.
  2. Put the red wine in the saucepan and bring it to the boil over a moderate heat.
    Add the stock, sugar, salt and pepper and bring the mixture to the boil.
    Gradually add the cornflour mixture, stirring it as you like.
  3. Bring the sauce to a brief boil while stirring to thicken it, then turn off the heat

Was going to make beef ragu this weekend, but it's going to be changed to something else since my mum doesn't like the idea of simmering the beef gravy for 2 hours. I'm thinking Korean bimbap, but maybe something else would be better.

18 Apr 2010

kartoffelsuppe - german soup

I bought the game Cooking Guide DS a few years ago and when I looked through it one evening, the German food seemed very appealing and I said to myself that I will make them for dinner one day. A good few months passed and this soup is the I've made from the list.


adapted from Cooking Guide DS
later edited by me

  • 300 g potatoes
  • 200 g carrots
  • 1 onion
  • 2 slices bacon (the long types - fat removed)
  • 15 g butter
  • 800 mL fresh chicken stock
    (put way more than this but don't have the actual measurements)
  • salt and pepper to season
ingredients left out from the original recipe:
  • 1 bay leaf
  • nutmeg powder (as required)
  1. Peel the potatoes and dice into 1 cm cubes. (Leave to soak in water or it will oxidise)
    Peel the carrots and dice into 1 cm cubes.
    Peel the onion and dice finely.
    Cut bacon into 1 cm squares.
  2. Melt butter in a saucepan over moderate heat.
    Add onion and fry until transparent.
    Add the carrot and fry until tender.
    Add potato and bacon and lightly fry them.
  3. Add the stock to the fried ingredients and add the bay leaf.
  4. Put the lid on and bring soup to the boil before turning to a low heat and simmering for approximately 20 - 30 minutes (or until vegetables are soft).
    Whilst the soup is boiling, remove the foam and oil from the surface for a clearer coloured soup.
  5. Season with salt, pepper and nutmeg. Turn off heat.

Well didn't have any bay leaves or nutmeg powder so had to leave them out. Hopefully will attempt frikadellen - german meatball patties next Sunday :)