surprising recipes

english version


February 2014

German meatballs (Königsberger Klopse)

IMG_7683I found this german recipe on an Irish blog from people who had just visited Berlin.  They had found the recipe on the website of the New York Times. I liked it quite a lot, and decided to make it last weekend. I bought the spätzle in the supermarket, though I made it already myself before.  But I was a bit lazy, and concentrated on the meatballs. the dutch version of the recipe can be found here.

Ingredients (for 4 persons)

– 1 pound ground veal
– Freshly ground pepper to taste
– 4 teaspoons butter
– 1/2 cup finely chopped onion
– 1 teaspoon finely minced garlic
– 1/2 cup fine fresh bread crumbs
– 2 tablespoons finely chopped parsley
– 2 tablespoons finely chopped chives
– 1/8 teaspoon freshly grated nutmeg
– 1 1/2 tablespoons flour
– 1 1/2 cups unsalted beef or chicken broth
– 1/4 cup white wine, preferably Rhine or Moselle
– 1/4 cup sour cream
– 1 egg yolk
– Juice of 1/2 lemon
– 1/4 cup chopped, cored, seeded hot cherry peppers without salt


– Put veal in mixing bowl. Add pepper to taste.
– Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
– Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
– Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.

Penne with tomato-wodka sauce

penne with tomato wodka sauce

Now that I reached 100 posts on my dutch recipe blog, I also want to translate some and add them to the english version.

This recipe comes from a book where all the recipes have maximum 6 ingredients.  Surprising in this recipe is the combination of tomatoes and wodka in a main course. And not just a little bit of wodka, half a liter of wodka!  You can make it with 0,5 liter, but I make it with 0,5 deciliter, which is more correct I guess.

Ingredients (for 4 people):

– 1,25 dl olive oil

– 10 plum tomatoes

– 450 grams penne

– 2 cloves of garlic

– 110 gram black olives

– 0,5 dl wodka

– 225 gram feta cheese


– boil the plum tomatoes for 1 minute, and then peel them. Cut them small and remove the seeds.

– crumble the feta cheese.

– cut the olives into small pieces.

– cut the garlic clove into fine pieces.

– heat a pan with  tablespoons of olive oil.

– add half of the tomatoes and let them cook for 10-15 minutes. Add pepper and salt as you wish.

– Put the tomato sauce aside.

– Cook the penne al dente and put it aside as well.

– Now heat the pan again with the remaining olive oil.

– stir-fry the garlic for about 2 minutes and then add the remaining tomatoes.

– let them fry for 2 minutes and then add the wodka.

– add the tomato sauce and let it cook for 6-8 minutes, until the alcohol has evaporated.

– now add the penne, the olives and the feta cheese and stir well.

– when they have warmed up, you can serve immediately.

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