3 Warming Recipes from Germany: Westfilisches Blindhuhn/ Bohnen, Birnen und Speck, auf Hamburger Art/ Kasespatzle 🌞

WESTPHALIAN BLIND HEN
(Westfilisches Blindhuhn)

The following two bacon-bean-and-pear casseroles are first cousins, one
being a specialty in Westphalia, the other in Hamburg and throughout
Schleswig-Holstein. Both can be made with bacon or ham or a combination
of the two.

1/2 pound dried white beans
2 large apples, pared and sliced
3 pears, pared and sliced
1/2 to 3/4 pound thickly sliced bacon
1 pound string beans, cut in 1” or 2” piece
3 carrots, scraped and diced
1 teaspoon salt
1 pound potatoes, peeled and cubed

Soak dried white beans overnight or parboil according to instructions
on package. Cook in salted water to cover in a 3-quart casserole or stew
pot about 30 to 4o minutes. Cut bacon slices into thirds, add to beans,
cover and cook another 30 minutes. Add prepared string beans, carrots,
apples, pears and potatoes, bring to a boil and reduce heat and simmer,
covered, another 30 minutes, or until vegetables are done. Season with
salt and pepper before serving.

VARIATION

To give this dish a crusty topping before serving, it can be baked a
few minutes in oven after it has finished cooking. Remove cover and
top with a layer of buttered breadcrumbs. Place in 400° oven 10 to 20
minutes, or until topping is nicely browned.

From "The German Cookbook"
https://www.goodreads.com/book/show/40223839-the-german-cookbook


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BEANS, PEARS AND BACON, HAMBURG STYLE
(Bohnen, Birnen und Speck, auf Hamburger Art)

4 SERVINGS


1 pound dried white beans
1 pound smoked bacon, unsliced
2 tablespoons butter or margarine
3 or 4 pears, peeled and cubed
1 teaspoon sal
1/2 teaspoon pepper
3 cups water
minced parsley

Soak dried beans overnight, or parboil according to instructions on package.
Cut bacon in 1” to 144” cubes. Melt butter or margarine in a 3-quart casserole
or stew pot and in it slowly brown bacon cubes on all sides. Drain beans if
you have soaked or parboiled them and add to pot with browned bacon and
fat. Add cut pears, salt and pepper and stir through. Add water, cover tightly,
bring to a boil, reduce heat and simmer slowly 1 to 12 hours, or until beans
are done. The pears will cook apart and should be stirred through bean
mixture before serving. Season with more salt and pepper if necessary and
sprinkle with parsley before serving.


From "The German Cookbook"
https://www.goodreads.com/book/show/40223839-the-german-cookbook


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Kasespatzle: (Cheese Noodles)
Calories – 245, Fat – 13.1 g, Carbohydrate – 20.1, Protein – 11.5 g

Ingredients:

250 g (9oz) spaetzle
40 g (1 1/2 oz) soft goat’s cheese with herbs
50 g (2oz) emmental cheese, grated
Salt to taste
Pepper to taste
½ tablespoon oil
½ tablespoon butter
1 small onion, thinly sliced

Method:

1. Fill a sauce pan with water and place over medium heat. Add the spatzle and a
teaspoon of salt.

2. Cook the spaetzle until it floats on the top. Strain and keep aside.

3. Place the spaetzle in an oven proof dish. Add goat’s cheese, emmental
cheese, salt and pepper.

4. Place in a preheated oven at 180 degree C/ Gas 4 (350° F ) for around 20
minutes or until the cheese is melted and golden brown.

5. Meanwhile heat a non stick sauce pan. Add butter and Sauté the onions until
translucent.

6. Serve the spaetzle with sautéed onions.

From "The German Family Cookbook"
https://www.goodreads.com/book/show/24484656-german-family-cookbook


Feeling warmer? Enjoy!