This Sunday BFC will hold its first workshop on how to cook with old bread. The event was organized by Frederik and Thomas and we would like to thank them for taking the initiative. They have prepared some delicious recipes for the workshop which you can find down below. You can also find a scaled down version of the recipe on our Blog. Have fun cooking!
- Käspressknödel (fried)
Ingredients:
- 1 kg old bread
- 500 ml (oat)milk
- 8 eggs
- 50 g butter
- 1 onion
- 1 cloves garlic
- 300 g semi hard cheese (strong in taste, usually Graukäse)
- 1 tbsp salt
- 1 tsp nutmeg
- 150 g flour
- (wonderful with Sauerkraut)
- (+ butter or oil for frying)
- Chop the onion and garlic into small cubes
- Melt the butter in a large pan on medium high heat
- Add the onions and garlic to the pan and fry until translucent
- Meanwhile chop the bread in small to medium sized cubes and put in a large mixing bowl
- Add salt, pepper and nutmeg to the pan with the onions and fry for a few more seconds
- Add the milk to the pan and allow the milk to heat up (it should be hot but not boiling)
- Add the warm milk-onion mixture to the bowl with the bread and let the bread soak for 5 to 20 mins or until soft
- Meanwhile chop the parsley and mix with the eggs and
- Bring a large pot of slightly salted water to a simmer (Important the water should not be boiling when you add the dumplings, otherwise they will fall apart)
- Mix the bread milk mixture with your hands the mixture should be moist but can still have a chunky-smooth texture and pieces of dry bread in it
- When the mixture has cooled down add the eggs and mix again
- If the dough is too wet, add flour
- Use wet hands to form tennis ball sized and compact dumplings
- Flatten the dumpling
- Fry in a non-stick pan until crispy
- Spinatknödel (simmered as Serviettenknödel)
Ingredients:
- 2 kg old bread
- 500 ml (oat)milk
- 15 eggs
- 1 kg frozen spinach (if fresh spinach, add 500 ml milk)
- 100 g butter
- 2 onions
- 2 cloves garlic
- 1 tbsp caraway
- 1 tbsp salt
- 1 tsp nutmeg
- 250 g flour
- Chop the onion and garlic into small cubes
- Melt the butter in a large pan on medium high heat
- Add the onions and garlic to the pan and fry until translucent
- Meanwhile chop the bread in small to medium sized cubes and put in a large mixing bowl
- Add salt, pepper, caraway and nutmeg to the pan with the onions and fry for a few more seconds
- Add the milk to the pan and allow the milk to heat up (it should be hot but not boiling)
- Add the frozen spinach to the pan to thaw
- Add the warm milk-onion mixture to the bowl with the bread and let the bread soak for 5 to 20 mins or until soft
- Meanwhile chop the parsley and mix with the eggs and
- Bring a large pot of slightly salted water to a simmer (Important the water should not be boiling when you add the dumplings, otherwise they will fall apart)
- Mix the bread milk mixture with your hands the mixture should be moist but can still have a chunky-smooth texture and pieces of dry bread in it
- When the mixture has cooled down add the eggs and mix again
- If the dough is too wet, add flour
- Wrap the dough in a damp cotton towel and form a sausage-like roll, close the ends with a band and put the roll in hot (but not boiling) water for 30 min. This version of Semmelknödel is called Serviettenknödel. After cooking you can cut the roll into 1 cm thick slices and fry them in a non-stick pan to get crispy edges.
- Vegan beetroot Knödel (simmered as spheres)
Ingredients:
- 1 kg old bread
- 500 ml oatmilk
- Some egg surrogate
- 50 g vegetable oil
- 1 onion
- 1 cloves garlic
- 1 beetroot
- 1 tbsp salt
- 1 tsp nutmeg
- 150 g flour
- Chop the onion and garlic into small cubes
- Melt the butter in a large pan on medium high heat
- Add the onions and garlic to the pan and fry until translucent
- Meanwhile chop the bread in small to medium sized cubes and put in a large mixing bowl
- Add salt. pepper and nutmeg to the pan with the onions and fry for a few more seconds
- Add the milk to the pan and allow the milk to heat up (it should be hot but not boiling)
- Add the warm milk-onion mixture to the bowl with the bread and let the bread soak for 5 to 20 mins or until soft
- Meanwhile chop the parsley and mix with the eggs and
- Bring a large pot of slightly salted water to a simmer (Important the water should not be boiling when you add the dumplings, otherwise they will fall apart)
- Mix the bread milk mixture with your hands the mixture should be moist but can still have a chunky-smooth texture and pieces of dry bread in it
- When the mixture has cooled down add the eggs and mix again
- If the dough is too wet, add flour
- Use wet hands to form tennis ball sized and compact dumplings
- Carefully drop the dumplings into the hot water and cook for 15-20 minutes
(Make sure the water is never fully boiling but small bubbles are forming at the bottom of the pot)
- Tipp: Make a small test dumpling to see if they fall apart in the water. If they do fall apart, you can add more breadcrumbs and press them firmly between your hands when forming the dumplings.
Bruised Food Club 