MKMW member are visiting germany for The Octoberfest. Thank you to Roxanne from Roxanne's Road Rules,  for such a great idea for this month event!



Brathendel (Roast Chicken)
1½ pounds free range organic chicken, rub with 1 tbs butter, season with salt, freshly ground black pepper, and pinch of paprika. Bake at 400⁰F oven for 45 minutes, or until liquid that runs out from the cavity is no longer pink. This simple roast is normally serve with "Semmelkn?del" (bread dumpling)



I serve this roast chicken with Semmelkn?del, simple green salad, roasted beets with Balsamic vinegar. I also made white asparagus soup, which I think it was delicious serve on a chilly weather like tonight.

The white soup asparagus is very easy to make, that is why I don't give any recipe here. I am sure everybody has their own version of asparagus soup, right?



Semmelkn?del

Recipe adapted from: Bavarian Cooking: Old Bavaria Franconia And Swabia

By: Olli Leeb

10 stale plain white buns, or 1 lb stale white bread, cut into small pieces
2 cups boiling milk
1 large onion, finely chopped
1 oz butter
3 tbs parsley, finely chopped
Zest of 1 lemon
½ tsp salt
3 eggs

• Put the bread pieces in a bowl, pour the boiling milk, and let stand for at least an hour.


• Meanwhile, saute the onion with butter until translucent, add parsley and  lemon zest. Add this onion mixture to the bread , season with salt , add the eggs, and mix well  (I chill the mixture for 2 hours in refrigerator, so that the dough become firmer and minimize the risk of falling apart when you cook them)


• Form the dough into small round dumpling. Cook in boiling water until they start floating on the surface, turn down the heat to low, then simmer gently for another 20 minutes.


• Transfer to a serving plate with slotted spoon.

And, what for dessert dessert, babe?
Oink... oink.... have this ....


Munich Apple Struddel
Recipe from: Bavarian Cooking
By: Olli Leeb

Strudel Dough:
½ lb flour
2 eggs, lightly whisk with fork
pinch of salt
2 tbs oil
½ cup water

• Mix the flour and the salt in a large bowl, make well in the center, add the eggs, oil, and water. Mix all ingredients, working outward from the center. Turn the dough out onto kitchen counter top, knead until smooth and silky. Transfer the dough into a clean bowl, cover, and let it rest for ½ hour.

3 lbs golden delicious apple, peeled, cored, and sliced
Juice of 1 lemon
5 oz raisin
5 tbs rum
3 oz butter, melted
1 cup quark
3 tbs sugar
1 tsp cinnamon
1 cup milk
1 cup heavy cream
confectioner sugar, for sprinkling (optional)

• Grease a large  baking pan with butter*. Preheat the oven to 400F


• Soak the raisin with rum, set aside.


• Put the apple slices in a non reactive large bowl, add lemon juice, mix well. Set aside


• Make cinnamon sugar in a small bowl, set aside


• Lay a clean kitchen towel on your counter top, floured lightly. Pull out the dough with the back of your hands into a thin rectangular shape, brush with melted butter, dab the quark over the butter, and spread evenly.


• Spread the apple slices over the dough in an even layer, stopping short about 1" from the edge of the dough. Sprinkle with rum-soaked raisin, and the cinnamon-sugar.


• Fold the edge of the dough, and with the help of the kitchen towel, roll up the strudel loosely.


• Slide the strudel into the baking pan.


• Bring the milk and the heavy cream to a boil, and pour over the strudel.


• Bake in for 45 - 60 minutes.


• Serve hot or cold with sifted confectioner sugar if desire.

* My roasting pan was a bit too small for the strudel, so I simply bend the strudel to fit the pan.