Recent content by Kabana&Cheese

This is from a site I will provide a link below. I have enjoyed cooking and eating Rookwurst & Sauerkraut so much from this site here that I got excited to find another Rookwurst recipe. Spaghetti with Rookwurst and Mustard INGREDIENTS 375g Hans Rookwurst, sliced 250g spaghetti 2 onions...

CharlieD I must thank you for the recipe, we really enjoyed it.

Your ideas were all wonderful, thank you very much.

I bought some rookwurst today. I have never had it before. The packet has some suggestions on how to cook it. It also says you can have it with sauerkraut. Anybody made this and have any extra comments or hints?

Last night I did smoked hock, sauerkraut and potatoes and onions baked. I was worried but it turned out well. I put hock in the base of the roasting dish, sauerkraut on top, onions around it, then cut potatoes and then about 2 cups water.

I have bought my herrings to make the great salad we used to make. I haven't found the cookbook yet though so can't even remember what is in it except that we liked it. Herrings seem available everywhere so are a good thing to menu plan with here. We have trouble with availability sometimes...

Unless it has been brought up before I would like to talk about roast pork. Last night we did one with rosemary and anchovies. It is not very traditional in an appley sort of way. Along with the roast meat, sweet potatoes were cooked in the pan. We all really enjoyed it even the kids. It...

Getting into cooking again has been great, but it also increases your appetite lol.

That sounds just beautiful. It is the hotdog type arrangement, probably the simplest thing that I get stuck on.

I do mine covered with water in the oven, then adding the sauerkraut near the end. It is my friends recipe.

So you cook the sauerkraut and the brats, then what do you do? I have been wanting to make this for a few weeks now. :chef:

I like American cooking, it was just difficult to understand at first, I only had the recipes on the net to go on. Australia is much the same as America. We also have alot of different people here, alot of people came here in search of gold. I have recently learnt German cooking because...

My 14 year old son is always good with inventing things to do with food. There is chili in some hummus so I guess it is quite logical, well done.

May be a little OT but we used our flat leafed parsley today in a casserole/stew made with beef pieces, tomato paste, carrots, sour cream, tiny onions, garlic and it was very nice with a mash made of parsnip, potato and butter and milk. The flavours blended very well.

This is a big confession, but I have sometimes felt that way about American food. But I find myself sticking up for American cooking these days. I think if you give things a chance eventually you work out where it is all coming from.