POTATO PANCAKES WITH SALMON
“WOWI*” IN A BATHROBE

*”Wowi” = nickname for Berlin's mayor, Klaus Wowereit

INGREDIENTS (to serve four)

1.5 kg potatoes
2 eggs
100 g white bread
1 onion
2 tbsp oil
salt
dripping

FOR THE SALMON

graved lax
dill
crème fraîche
cocktail tomatoes
quail's eggs

METHOD

Peel the potatoes and grate finely. Soak the white bread in water and then press to remove excess liquid. Mix with the eggs, bread, the finely grated onion and the oil. Season with salt.

Drop one ladle of the mixture into the hot fat - using a heart-shaped form if wished - and fry both sides until brown and crisp.
Serve with graved lax, dill, crème fraîche, cocktail tomatoes and quail's eggs.

“FAKE RABBIT” (MEATLOAF)
THE ALLOTMENT GARDENER'S SUNDAY LUNCH

INGREDIENTS (to serve four)

2 bread rolls
2 onions
approx. 60 g fat
500 g minced beef
250 g minced pork
2 raw eggs
1 hardboiled egg
salt
1 tsp. mustard
paprika
pepper
nutmeg
marjoram
rasher of bacon
breadcrumbs
6 tbsp. water
stock
flour
1 onion
2 tbsp. tomato purée
1 cup sour cream or crème fraîche
single cream as desired
1/8 l red wine

METHOD

Soak the bread rolls in water and squeeze to remove excess liquid.
Peel one onion and dice finely. Heat approx. 30g fat and fry the diced onion until golden brown. Then mix the bread and the diced onion with the minced meat, raw eggs, salt, mustard and spices and season. Add spices as necessary.

Form the mixture into a long loaf shape using wet hands. Melt the remaining fat and grease the mixture with it. Cut the bacon rasher into cubes and press these into the meat, as you would interlard rabbit.

Push the hardboiled egg into the middle of the meat mixture. Scatter with breadcrumbs.

Put the loaf into a cast-iron roasting tin and add water. Peel the second onion, cut into quarters and add to the tin. Roast the loaf initially for 5-10 minutes at 225-240 °C. Meanwhile, add the stock to a cup of hot water, stir and whisk in the tomato purée. Pour this mixture into the roasting tin and roast for a further 40 minutes. Be careful, the stock will evaporate, so keep checking on the oven.

Repeat the procedure whenever the roasting tin is dry,

At the end of the cooking time, take the loaf out of the roasting tin and keep warm. Pour the roasting juices into a saucepan, thicken using the flour mixed with water to form a paste. Add the cream and crème fraîche and season. Add the red wine to taste and use the single cream and the wine to reach the desired consistency.

To serve: slice the meat loaf into medium-thick slices and pour the sauce over.

Carrots and mashed potato are ideal accompaniments to this dish.

MARBLED
RASPBERRY-LEMON-MOUSSE

INGREDIENTS (to serve four)

1kg curd cheese mixed with cream
500g cream
250g sugar
10 gelatine leaves
300g raspberries
juice of 2 lemons
1x store-bought grated lemon peel

TO DECORATE

1 x helle Kuchenglasur
4 schöne Erdbeeren
Knusperstäbchen
einige frische Himbeeren
etwas frische Pfefferminze
Kandierte Rosenblätter:
ca. 20 ungespritzte und aufgeblühte Rosenblätter
2 Eiweiße
etwas Rosenwasser
etwas feiner Kristallzucker

METHOD

For the raspberries, blend the raspberries with 100g sugar. While you are soaking 7 gelatine leaves in cold water, whip the cream until stiff. Dissolve the well-pressed gelatine into four tbsp. of the raspberry purée.

Mix 500g quark, the raspberry purée and the dissolved gelatine into a smooth mixture and then fold in half of the whipped cream. Put the mixture into a cool place and leave for approx. one hour.

In the meanwhile, prepare the lemon cream. For this, you need to soak 3 gelatine leaves. Heat the juice from the freshly-squeezed lemons and dissolve the well-pressed gelatine into the juice. Mix 500g quark with 150g sugar and the lemon peel. Add the dissolved lemon gelatine and mix to a smooth mixture and finally fold in the remainder of the whipped cream.

Whilst both the mousse mixtures are starting becoming thicker but are still not set, pour them both at the same time from two sides into a serving dish. Then take a fork and marble the mousse using circular, spiral movements.

For the candied rose petals, take the scented unsprayed petals from the fully-bloomed rose. Beat the two egg whites in a small bowl. Then whisk these together with the rose water. Sprinkle each rose petal on both sides and then coat with sugar by turning them in a shallow bowl.

Put approx. 20 rose petals onto an oven tray covered with greaseproof paper. Put the tray onto the middle shelf of the oven and allow to dry for 4-5 hours at 50°C! The rose petals will be crystallised and brittle. Arrange the rose petals on a plate.

Dip the strawberries into the dissolved baking glaze so that half of the fruit is covered. Once cool, use a strawberry and some raspberries to decorate each plate. Using a dessert spoon, take out three “eggs” of the marbled mousse, decorate with the peppermint and add to the rose petals. The crunchy chocolate fingers are an accompaniment.

INGREDIENTS

1 kg smoked pork chops
2-3 large onions
3-4 tbsp sugar
1kg tinned sauerkraut
250g grapes (seedless if possible)
1/4 cream
1/4 water

METHOD

Cut the chops into portion-sized pieces and fry them fat-side down in a large saucepan without oil. Then fry the other side, take them out of the saucepan and lay them to one side. Dice the onions and sweat them in the hot pork fat. Sprinkle with sugar and caramelise the onions. Put the pork chops back into the pan and pour over _ litre water. Drain the sauerkraut and layer on top of the pork, followed by the grapes. Then pour on the cream, put a lid on the pan and cook for approx. 50 minutes over a medium heat . Season with salt and pepper shortly before serving.