Recipes Annual Report

CHEESECAKE - THE CLASSIC 0 1 Quantity Duration for a cake approx. 50 minutes INGREDIENTS • 500 g low-fat quark • 500 g quark • 4 eggs size M • 250 g sugar • 120 g flour • 125 g soft butter • 1 sachet vanilla sugar • 1 sachet baking powder • 2 tablespoons lemon juice • Grease for the mold PREPAR ATION: • Mix all the ingredients together well and bake in a greased springform pan at 160 degrees for 50 – 60 minutes. • Then leave to cool (cheese- cake is best in the oven), carefully loosen the edge of the cake from the tin with a knife, remove the springform rim from the cake and leave to cool completely. Tip: Bake cheesecake the day before the big cake fight

2 0 CONTENTS Find out what culinary specialties there are to discover in the regions of our centers. 1 – Main-Taunus-Zentrum, Sulzbach / Frankfurt 04 2 – A10 Center, Wildau / Berlin 06 3 – Altmarkt-Galerie, Dresden 08 6 – Rathaus-Center, Dessau 11 9 – Billstedt-Center, Hamburg 16 12 – Allee-Center, Hamm 19 4 – Rhein-Neckar-Zentrum, Viernheim / Mannheim 5 – Herold-Center, Norderstedt 09 7 – Allee-Center, Magdeburg 12 10 – Saarpark-Center, Neunkirchen 17 13 – City-Galerie, Wolfsburg 20 10 8 – Phoenix-Center, Hamburg 14 11 – Forum, Wetzlar 18 14 – City-Arkaden, 14 – City-Arkaden, Wuppertal Wuppertal 22

4 0 Deutsche EuroShop / Collection of recipes / Green sauce with half eggs and potatoes GREEN SAUCE WITH HALF EGGS AND POTATOES Quantity Duration for 4 portions approx. 50 minutes INGREDIENTS • 1.5 kg potatoes • Salt and pepper • 6 medium eggs PREPAR ATION: • Peel and wash the potatoes and cook in salted water for approx. 20 minutes. Hard-boil the eggs in boiling water for 8 – 10 minutes. • Wash the herbs, pat dry, remove the stalks if necessary and set aside 4 stalks of burnet for garnishing. Finely chop all the other herbs. Peel and finely dice the onions. • Drain, rinse and peel the eggs. Remove the yolks from 2 eggs and pass through a sieve, finely chop the whites. • Place the herbs - except for 1 tbsp for • 250 g herbs (parsley, chives, garnish - in a bowl with the onions, egg chervil, sorrel, dill, borage, yolk and egg white. Add the vinegar, oil, sour cream and yogurt. Mix everything well and season the sauce with salt, pepper and sugar to taste. • Drain the potatoes and leave to steam briefly. Cut the remaining eggs in half and arrange on serving plates with the sauce and potatoes. Garnish each with 1 stalk of burnet and the remaining herbs. cress, burnet) • 2 onions • 1 tbsp vinegar • 2 tablespoons olive oil • 300 g sour cream • 200 g yogurt • Sugar Tip : Serve with chilled cider

Deutsche EuroShop / Collection of recipes / Brandenburg game goulash with mushrooms 0 7 Tip : The goulash goes perfectly with potatoes, pasta or fresh baguette bread PREPAR ATION: • First rinse the meat in cold water and pat dry. Then cut the bacon into small cubes, peel and dice the onion and clean the mushrooms. • Then heat the oil in a frying pan and fry the bacon cubes for about 5 minutes. • Then add the diced onion and fry for a further 5 minutes. Add the game goulash and fry vigorously for about 10 minutes, stir- ring to ensure that as much roasted meat as possible is added. • Now add the red wine and pour in the game stock. Add the juniper berries, peppercorns, thyme and salt, cover and simmer over a medium heat for about 1 hour. • At the end of the cooking time, add the mush- rooms to the goulash and cook for a further 10 minutes. Meanwhile, mix the sour cream with the flour, add to the goulash and bring to the boil once. • Finally, season the Brandenburg venison goulash with salt and pepper to taste, stir in the blackcurrant jam and serve.

8 0 Deutsche EuroShop / Collection of recipes / Eierschecke EIERSCHECKE Quantity Duration or a cake approx. 30 minutes INGREDIENTS • 750 g quark • 1 pt. cream pudding powder or vanilla powder • 2 eggs • 360 g sugar • Fat and breadcrumbs for the mold • Ingredients for the blanket • 375 ml milk • 1 pt. custard powder • 5 eggs (separate) • 100 g butter • 1 pinch of salt PREPAR ATION: Typical for Dresden Tip : Sprinkle the cake with flaked almonds before baking - later serve chilled • First boil 375 ml milk, 180 g sugar and • Beat 5 egg whites with a pinch of salt custard powder to make the custard for until stiff and carefully fold into the custard the top. egg yolk mixture. Now place this layer on • Stir in 5 egg yolks and the butter. top of the quark layer. The mold is • For the quark layer, mix 2 eggs, 180 g • full to the brim, but normally nothing sugar, 750 g quark and pudding powder overflows when baking. in succession and pour into a greased and • Bake for approx. 1 hour at 180 °C top / crumbled springform pan. bottom heat, covering halfway through if necessary to prevent over-browning.

0 Deutsche EuroShop / Collection of recipes / Green cabbage with kasseler, sausage, pork cheek and small fried potatoes 1 GREEN CABBAGE WITH KASSELER, SAUSAGE, PORK CHEEK AND SMALL FRIED POTATOES Quantity Duration for 6 portions approx. 4 hours INGREDIENTS • 3 kg kale • 3 onions (chopped) • 250 g lard • Salt • 1 liter of water • 600 g pork belly (lean) • 600 g smoked pork loin • 6 sausages (smoked) • 1 kg jacket potatoes (boiled) • Clarified butter for frying • 4 tsp sugar PREPAR ATION: Typical for Norderstedt Tip : Refine the kale with Bremer Pinkel for a “creamy” consistency • Wash the kale several times, drain, pluck • In the meantime, peel the potatoes and from the stalks and chop into small pieces. leave to cool. Heat the clarified butter in Blanch in salted water. 2 large frying pans. Fry the potatoes, turn- • Fry the onions in the lard until trans lucent. ing frequently, until golden brown all over, Add the kale and season with salt. Pour season with salt and finally caramelize in 1 liter of water and cook for approx. with the sugar. 1 – 2 hours. • Slice the meat and serve with the pota- • Cook the pork belly and pork loin on the toes and kale. cabbage for about 1 hour and the sausages for about ½ hour.

Deutsche EuroShop / Collection of recipes / Rice pudding with sausage 1 1 RICE PUDDING WITH SAUSAGE Quantity Duration for 4 portions approx. 30 minutes INGREDIENTS PREPAR ATION: • Bring half a cup of water to the boil. In the meantime, wash the rice and add it with the milk. Bring to the boil, add salt and stir once. Cover, turn off the heat and leave the rice to cook on the hob. • Scald the sausages and dry them. Heat the butter in a pan and fry the sausages until brown on all sides. Prick with a roulade needle to release the fat. Be careful it splatters! Keep the fried sausages warm and boil down the fat with • 3 cups rice pudding or a cup of water. • Spread the rice on the plates, sprinkle thickly with the sugar and cinnamon mixture and pour the hot fat over it. Then place the sausage on top. parboiled rice • 1.5 cups of water • 5 cups of milk • 1 pinch of salt • 4 large sausages • 2 tablespoons butter • Sugar-cinnamon mixture Tip : A small side salad ensures freshness on the palate! Typical for Dessau

Deutsche EuroShop / Collection of recipes / Bötel with clay and straw 1 3 INGREDIENTS • 500 g sauerkraut • 2 cloves • 350 g yellow peas (dried) • 1 large onion • 150 g dried meat • 5 juniper berries • 3 l water • 2 pork legs (salted) • 2 potatoes • 2 shallots PREPAR ATION: • 1 bay leaf • 1 bunch of greens • 1 tbsp clarified butter • 1 tsp marjoram (grated) • 1 teaspoon peppercorns • Salt and pepper Tip : Served with a cool dark or light wheat beer • Soak the peas overnight the evening before. peas. Leave to cook. Meanwhile, peel the • Bring 3 liters of water to the boil in a large remaining shallot and potatoes and dice in pan. Meanwhile, rinse the leg of ice cream the same way as the dried meat. and greens, peel the greens and onion and • Place the drained peas in a separate pan lard the onion with the bay leaf and cloves. with the shallot, potatoes, strained greens As soon as the water boils, add the leg of and 350 ml of knuckle of pork stock. ice cream, greens, onions and peppercorns Season with the marjoram, salt and pepper and simmer over a low heat for 90 minutes and cook with the lid closed over a medium with the lid on. heat for 45 minutes. • Just before the end of the cooking time, • After the sauerkraut has simmered for peel and finely chop a shallot. 30 minutes, add the ice cream legs and • After the cooking time has elapsed, simmer for a further 20 minutes or so. Just remove the ice cream legs from the pan, before the sauerkraut and peas are cooked, strain the stock into a bowl and set the fry the diced bacon in a small pan. soup vegetables aside. Add the clarified • Puree the pea mixture with a hand blender butter to the large pan, melt and sauté and then season to taste again. the chopped shallot in it. Mash the juni- • Cut the meat from the Eisbeine (Bötel) and per berries with a fork, add them to the arrange on plates together with pea puree shallot together with the sauerkraut, pour (loam) and sauerkraut (straw). Spread the in 250 ml of stock and simmer for 30 min- dried meat over the peas and sauerkraut utes with the lid on a low heat. Drain the and serve the Bötel with “clay” and “straw”.

4 1 Deutsche EuroShop / Collection of recipes / Labskaus LABSKAUS Quantity Duration for 4 portions approx. 50 minutes INGREDIENTS PREPAR ATION: • 750 g potatoes (peeled) • Cook the potatoes as boiled potatoes. • 2 onions (diced) • 1 tin of corned beef (cut into small pieces) • 3 gherkins (diced) • In the meantime, sauté the finely diced onions in a little fat until they turn blond. Add the finely chopped cor ned beef and cook with the lid on for approx. • Some cucumber liquid • Sauté for 3 minutes. Then add the diced • Salt and pepper • Allspice powder • some beet (optional) • Margarine for frying • 4 eggs (fried) • 4 Matjes herrings, gherkins with a little of the gherkin stock. Season to taste with salt, pepper and allspice. If desired, add some diced beet. Allow everything to simmer gently for about 10 minutes. • Mash the cooked potatoes a little, but Bismarck herrings or not as finely as mashed potatoes! Stir in rolled herring the corned beef mix. If the mixture is too firm, stir in a little more gherkin water. • Fill onto plates. Serve with fried egg and matjes, Bismarck herring or rollmops to taste. Tip : Other pickled vegetables such as beet, silver onions or mini corn also go well with it

6 1 Deutsche EuroShop / Collection of recipes / Rote Grütze ROTE GRÜTZE Quantity Duration for 25 portions approx. 3 hours and 30 minutes INGREDIENTS PREPAR ATION: • 1 liter red wine • 300 g sugar • 250 ml water • 100 g corn starch • Bring the red wine and sugar to the boil. Stir the starch into the water until smooth, then stir into the • 2.5 kg berries, red, boiling red wine. Add the washed and cleaned berries and bring to the boil once. Chill for at least 3 – 4 hours. • Keeps in the fridge for about a week. Tip : Serve the red fruit jelly with vanilla sauce or ice cream and garnish with karamellized nuts Typical for Hamburg

Deutsche EuroShop / Collection of recipes / Dibbelabbes 1 7 DIBBELABBES Quantity Duration for 4 portions approx. 1 hour INGREDIENTS • 1.5 kg potatoes • 150 g dried meat (smoked pancetta or bacon) • 2 small onions • 1 bunch of parsley • 2 medium eggs • Salt and pepper • Oil for frying • Maggi PREPAR ATION: Tip : Best served with a head or endive salad • Peel, wash and finely grate the potatoes • Now add the potato mixture to the pan and using a grater or food processor. fry over a medium heat. Now it just needs • Finely chop the onions and parsley. to be turned regularly, but always wait until • Cut the dried meat into small cubes. a golden crust has formed on the bottom. • Now stir the onions, parsley, dried meat • The meal is ready after about 20 minutes. and eggs into the finely grated potatoes and season to taste. • Then place in a sufficiently large pan, place on the stove and heat the oil in it. Typical for Neunkirchen

8 1 Deutsche EuroShop / Collection of recipes / Handkäs with music HANDKÄS WITH MUSIC Quantity Duration for 4 portions approx. 10 minutes PREPAR ATION: • Mix the ingredients for the marinade and pour over the mature hand cheese. Sprinkle with pepper or caraway seeds. • Served with hearty brown bread with butter and a glass of cider if you fancy. • Best kept covered in the fridge. Typical for Wetzlar INGREDIENTS • 4 Hand cheese INGREDIENTS FOR THE MARINADE • 8 tbsp vinegar • 4 tbsp cider • 4 tablespoons oil • 4 onions (diced) • Pepper and /or caraway seeds for sprinkling Tip : Tastes even better if you leave the marinated cheese to marinate in the fridge for 2 – 4 days

Deutsche EuroShop / Collection of recipes / Westphalian potato soup with hearty slices of pork sausage 1 9 WESTPHALIAN POTATO SOUP WITH HEARTY SLICES OF PORK SAUSAGE Quantity Duration for 6 portions approx. 30 minutes Tip : If you can’t get cabbage sausage, use more pork sausage, wiener or diced pork loin Typical for Hamm INGREDIENTS PREPAR ATION: • 750 g potatoes • 1 leek stalk • 2 large carrots • Roughly dice the potatoes, celery and 1 carrot. Finely dice the onion and garlic and cut the • ¼ tuber of celery white part of the leek into rings. • 1 large onion • 1 clove garlic • 1 tsp marjoram • 1 ½ liters of vegetable stock Heat the oil and sauté the pota- toes and vegetables well. Season with the mayonnaise and con- tinue to sauté for approx. 1 min. Always stir well so that noth- • 1 ring (cabbage) sausage ing sticks. Pour in the stock and • 1 sausage (Mettenden) cook over a medium heat. • 1 sausage (wiener) • In the meantime, cook the • 1 bunch of curly parsley cabbage sausage in hot water. • 3 tablespoons oil Cut the second carrot into small • 150 g cream • Salt and pepper • Nutmeg cubes and cook until al dente. Cut the green part of the leek into fine rings. Cut the sausage ends and wieners into slices. • Once the potatoes are soft, finely puree the soup, add the cream, cut the cabbage sausage into slices and add to the soup with the other sausages. If the soup is too thick, you can dilute it with the cooking water from the cab- bage sausage. • Now add the remaining diced carrots, the leek rings and the chopped parsley. Season to taste with salt, pepper and nutmeg.

Deutsche EuroShop / Collection of recipes / Asparagus and ham rolls 2 1 PREPAR ATION: • Peel the asparagus with an asparagus peeler or a sharp knife and cut off the ends. • Heat water with 1 tsp butter, sugar and a little salt in a wide pan and add the aspara- gus spears. • Cover and cook for 12 to 15 minutes, depending on the thickness of the sticks. • In the meantime, cut the cheese into • Cut 16 slices. Depending on the shape, cut the ham slices into rectangles. • Wrap 3 asparagus spears in a slice of ham and top with Emmen taler. • Bake in a preheated oven at 200 °C for a few minutes until the cheese melts. • Serve sprinkled with parsley or chopped leek. Typical for Wolfsburg

4 2 Deutsche EuroShop / Collection of recipes / ROAST PORK with dumplings and sauerkraut ROAST PORK WITH DUMPLINGS AND SAUERKRAUT Quantity Duration for 4 portions approx. 3 hours Typical for Passau INGREDIENTS FOR THE ROAST PORK • 1 ½ kg pork neck with bone - bone in • Salt and pepper • 2 garlic cloves • 2 onions • 1 piece of celeriac • 2 tsp caraway seeds (ground) • 2 bay leaves • 4 allspice grains • 2 tablespoons clarified butter or pan butter • 1 packet of gravy for roast pork • 1 ½ liters of water INGREDIENTS FOR THE SAUERKR AUT • 1 tin of sauerkraut • 1 tbsp clarified butter or pan butter • 1 onion, finely diced • 1 tsp sugar • 4 juniper berries • 1 tsp stock (instant) E XCEPT • 750 g dumpling dough • Parsley to serve

Deutsche EuroShop / Collection of recipes / ROAST PORK with dumplings and sauerkraut 2 5 PREPAR ATION: • When buying the pork neck, have the bone • Then briefly fry the garlic cloves, carrots removed. Clean, peel and wash the vege- and celery, deglaze with hot water and add tables (carrots, onions, celery and garlic). the spices (2 tsp ground caraway seeds, Rinse the meat in cold water, pat dry and 2 bay leaves and 4 allspice seeds). Roast season well on all sides with salt and pep- with the lid closed for approx. 1 ½ – 2 hours. per. Heat the butter fat (2 tbsp) in a pan and Turn a few times and, when the liquid has fry the meat (including the bones) well on reduced, keep adding water. At the end of all sides. Finally, fry the onions well too. the roasting time, remove the roast and Tip : Serve with different types of mustard and taste your personal favorite leave to rest covered. Remove the spices (bay leaves and allspice seeds) and veg- etables from the roasting juices. Stir in a packet of gravy for roast pork and bring the gravy to the boil briefly. • Cook the sauerkraut while roasting / See below for recipe: Heat the clarified butter, sauté the diced onion, add the sugar and allow to caramelize a little. Add the sauer- kraut and juniper berries (caution: may splatter!), sauté and add a little stock. • (1 cup /1 tsp instant). Simmer for 20 min- utes with the lid on. Stir occasionally. Caution: Can burn. Add more stock if necessary. • Cook the dumplings in salted water (2 tsp) according to the packet instructions. • Cut the roast pork into slices with a sharp knife. Serve the bones separately to nibble off. Serve the roast pork with dumplings, sauce, sauerkraut and the roast vegeta- bles, garnished with parsley.

6 2 Deutsche EuroShop / Collection of recipes / Guelph dish GUELPH DISH Quantity Duration for 4 portions approx. 10 minutes INGREDIENTS FOR THE CRE AM • 500 ml milk • 40 g sugar PREPAR ATION: • Bring the milk and sugar to the boil (reserve 5 tbsp). Stir the cornflour into the remaining 5 tablespoons of milk, add and bring to the boil briefly. • Fold the beaten egg whites into the hot cream and pour into a glass bowl or glasses. • For the wine foam, put all the ingredients in a saucepan • 1 bag of vanilla (do not use aluminum!). • Heat over a medium heat, beat- ing vigorously. Allow to bubble up briefly, then remove and continue beating until it has cooled slightly. • Pour the wine foam onto the cooled cream and chill until ready to serve. sugar • 40 g cornflour • 4 egg whites, beaten until stiff INGREDIENTS FOR THE FOAM • Egg yolk • 80 g sugar • 250 ml white wine • ½ Lemon • 1 tbsp cornflour Tip : Garnish with blueberries - their fresh tartness perfectly complements the sweet- ness of the cream

8 2 Deutsche EuroShop / Collection of recipes / Cabbage the moravian way CABBAGE THE MORAVIAN WAY Quantity Duration ffor 4 portions approx. 1 hour 20 minutes INGREDIENTS PREPAR ATION: • Peel and grate the potatoes. • Remove the stalk from the cabbage, cut into noodles and boil in salted water until soft. • Dice the bacon, fry the flour briefly in it, add a little water and add to the cabbage together with the raw, peeled and grated potatoes. • 0.5 kg potato • Cook for 15 minutes. Season • 2 tablespoons flour to taste with salt and pepper. • 100 g bacon • 0.5 kg white cabbage • 2 l salt water • 1 pinch of pepper • 1 pinch of salt Typical for Brno, Czech Republic Tip : Fresh herbs of your choice round off this dish. The cabbage goes well with meat dishes or is suitable as a hearty, filling snackin between

Deutsche EuroShop / Collection of recipes / Bigos 3 1 PREPAR ATION: • Dice the bacon and meat and fry in hot lard. Add diced onions and chopped garlic with sliced or finely chopped white cabbage, diced apple, peeled tomatoes (scald with water beforehand, then peel and chop) and sauer- kraut. Crush the allspice seeds. Season the meat and vegetables with allspice, paprika, caraway, salt and pepper. Fry everything well, season to taste and then pour into an ovenproof dish. • Mix the tomato purée, stock and wine and pour enough into the dish to cover the contents. • is just covered (if necessary, top up with a little red wine / stock) • Cover and cook in a hot oven at 220 °C top / bottom heat for approx. 2 to 3 hours. • Depending on taste, you can also add mushrooms and por- cini mushrooms (100 g each) as well as 3 garlic sausages ½ hour before the end of the cooking time.

2 3 Deutsche EuroShop / Collection of recipes / Kärtner Kasnudeln KÄRTNER KASNUDELN Quantity Duration for 3 portions approx. 45 minutes INGREDIENTS • 250 g flour (plain) • 1 pinch of salt • 1 egg • 125 ml milk PREPAR ATION: • Mix the flour, salt, milk and egg and knead into a smooth, not too firm dough. Leave to rest for an hour and prepare the filling in the meantime. • Peel the potatoes while still hot and mash them with a fork. • Fry the onion in butter until golden brown. Leave to cool briefly, then mix with the quark, salt and finely chopped herbs and shape into 16 equal-sized balls. • Roll out the dough one millime- • 500 g potatoes (waxy) cooked ter thin and cut 16 equal pieces from in their skins • 500 g quark • 1 teaspoon salt • 50 g butter just over half of it. • Place the balls in the center of the dough pieces and cover with the remaining dough so that a finger-thick • 1 small onion (chopped) edge remains around each ball. • 1 pinch of mint • 1 pinch of parsley • Press the edges together well and “roll out” the finished pasta with a • 1 pinch of marjoram pastry wheel. • Bring salted water to the boil, add the pasta and leave to cook for ten minutes just above boiling point. • Pour over with brown butter or hot clarified butter.

4 3 Deutsche EuroShop / Collection of recipes / Pork rolls zengővárkony-style PORK ROLLS ZENGŐVÁRKONY-STYLE Quantity Duration for 2 portions approx. 50 minutes INGREDIENTS FOR THE PORK ROLLS PREPAR ATION: • Roll up the pork slices well. Then season with salt. • Add a little water to the chopped champignons. Cook for 10 min- utes. Season to taste with salt and pepper. • Then add the flour slurry (it will be very thick), then the sour • 400 gr pork (sliced pork; cream and milk. Cook for a leg, shoulder or loin) few more minutes. • 200 g mushrooms • When the mushrooms are (sliced, from the tin) cooked, spread them over the • 50 gr ham (sliced) slices of meat, place the ham • 1 tablespoon sour cream on top and wrap tightly. Make • 30 ml milk • Pepper to taste • Salt to taste sure you don’t put too much of the mushrooms on, other- wise they will run out when you • 150 ml sunflower oil roll them up. (for frying) • Secure with a meat clip. • Then coat in breadcrumbs and fry in hot oil. • Remove the meat sticks before serving, the breadcrumbs hold the mushrooms together. INGREDIENTS FOR THE BRE ADING • 50 g fine flour • Half an egg • 50 gr breadcrumbs