Mouthwatering recipes from
Newtownabbey, Dorsten and Rybnik
A Taste of Twinning
German Recipes
1
A Taste of
Twinning
Sharing food with friends is one of life’s
pleasures. Experiencing foreign food is one
of the first introductions to a new culture.
By sharing our local food, we hope to bring
our communities closer together to further
our shared love of local produce.
Scrambled Hotpot
2
Contents
Newtownabbey
6
7
9
11
13
15
16
17
19
21
23
25
27
29
30
31
33
35
36
37
Ulster Eggs
Super Sponge
Oatcakes
Oven Scones
Almond Slices
Whiskey Fruit Cake
Barmbrack
Coffee and Almond Macaroons
Never Fail Meringues
Apple Crumble
Banoffee Pie
Irish Hot Toddy
Boxty Pancakes
Colcannon
Cottage Pie
Beef Stew and Dumplings
Leek and Potato Soup
Champ
Carrot and Orange Soup
Lemon Cheesecake
Rybnik
70
71
73
75
77
78
79
81
83
84
85
87
88
89
Bright-blue Cabbage
Bread Soup
Fish Salad
Silesian Broth
Silesian Onion Soup
Hot Pot
Beef Roulades with Pickles
Silesian Ryemeal Soup
Karminadle with Young
Cabbage
Foreman’s Pork Loin
Buchty Steam Dumplings
Silesian Noodles
Egg Dessert
Plum Cake
Dorsten
40
41
43
45
46
47
49
50
51
53
54
55
57
59
61
62
63
64
66
67
Buckwheat Pancakes
Buckwheat Flour Pancakes
Reibeplatzchen Westphallian
Potato Pancakes
Potato Salad
Solid Pea Soup
Heaven and Earth
Scrambled Hotpot
Huntmen’s Cabbage
Hotpot with Black Pudding
Boiled Fillet with Onion Sauce
Peppered Goulash
Beef Hotpot with Fresh
Vegetables
Savoy Cabbage Roulades
Beef Roulades
Sauerbraten Marinated Beef
Old German Beer Roast
Salted Roast from Lower Rhine
Hare Back with Walnut Crust
and Strawberry Sauce
Old Westphallian Pumpernickel
Soup
Pufferkes
3
Champ
4
Newtownabbey Recipes
Newtownabbey
Newtownabbey Recipes
5
So simple to cook, here’s a versatile dish that all the
family can make and enjoy!
Ulster Eggs
You will need:
4 fairly large boiled potatoes
6 hard-boiled eggs
1 beaten egg
Scallions and onions to
taste
Chop up all the ingredients,
place in a large bowl and bind
together with the beaten egg.
Use your hands to form the
mixture into egg shapes and
roll in the breadcrumbs.
6
Newtownabbey Recipes
Seasoning
Golden breadcrumbs
Fry in a hot deep fat fryer for
several minutes.
Northern Ireland is famous for its baking. Here’s a
foolproof local recipe for the perfect sponge.
Super Sponge
You will need:
3 large eggs
5 tbsp of cold water
142g plain flour
1 tsp of baking powder
170g of caster sugar
First, separate the eggs into
whites and yolks. Whisk
together the water, yolks and
sugar until pale and they
double in size. Now fold in the
flour and baking powder.
Whisk the egg whites until
they are stiff and fold into the
mixture. Divide the mixture
into two sandwich tins.
Bake in a pre-heated oven at
190ºC for 15 to 20 minutes.
Super Sponge
Newtownabbey Recipes
7
Oatcakes
8
Newtownabbey Recipes
A nutritious kind of pancake, oatcakes are one of
Northern Ireland’s most popular traditional foods.
Oatcakes
You will need:
54g fine oatmeal
18g flour
113g butter or margarine
1
⁄2 dssp of salt
1 pinch baking soda
Mix all the dry ingredients
together and then rub in the
butter or margarine. Add warm
water, mix to a stiff paste.
Roll out as thinly as you can
and bake in a moderate oven
until the oatcakes are crisp.
Newtownabbey Recipes
9
Oven Scones
10
Newtownabbey Recipes
Still warm from the oven, homemade scones are an
essential part of a traditional Northern Irish tea. You can
experiment by adding 85g of sultanas or 57g of cherries
to this recipe.
Oven Scones
You will need:
227g soda bread flour
57g sugar
225g margarine
1 egg
1
⁄4 pint buttermilk
Begin by rubbing the margarine
into the flour and sugar in a
bowl. Then add the beaten
egg and buttermilk and mix
together. Roll out the mixture,
cut into scone shapes about
2cms thick.
Bake in a pre-heated oven at
200ºC for approx. 35 mins (or
until cooked through).
Newtownabbey Recipes
11
Almond Slices
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Newtownabbey Recipes
A delicious sweet treat, these slices can be eaten at any
time of day.
Almond Slices
You will need:
113g icing sugar
113g caster sugar
113g ground almonds
57g ground rice
1 tsp almond essence
3 small eggs
Line a baking tin (approx
20cm x 30cm in size) with the
short crust pastry and then
spread with the apricot jam.
Mix all the ingredients together
(apart from the almond flakes)
Flaked almonds
Short crust pastry (enough
to fill a baking tin
20cm x 30cm)
Apricot jam
and spread over the pastry.
Finally, sprinkle the flaked
almonds over.
Bake in the oven for 30 minutes
at approximately 150ºC.
Newtownabbey Recipes
13
Whiskey Fruit Cake
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Newtownabbey Recipes
Make sure you use a good Irish whiskey for this tasty
traditional cake. You’ll need a little patience, but all good
things are worth waiting for.
Whiskey Fruit
Cake
You will need:
750g mixed fruit
75g diced almonds
55g glace cherries
200ml whiskey
225g butter
Combine the mixed fruit,
glace cherries, almonds, lemon
juice, rind and spices in a bowl
and then stir in half of the
whiskey. Cover and leave to
soak overnight. Next day, line
a 20cm cake tin with two or
three sheets of baking paper.
Now mix the butter and sugar,
then add the eggs, one at a
time, beating well after each
addition.
4 eggs
1 lemon - juice and rind
2 tsp mixed spice
225g brown sugar
300g plain flour
into the butter mixture. Place
in the prepared tin and bake
in a preheated oven at 150ºC
for 1 hour and then change the
temperature to 140ºC and bake
for another 30 minutes or until
the skewer comes out clean.
Leave to cool in the tin.
Finally, pour over the
remaining whiskey and keep
for one to two weeks before
cutting.
Combine the sifted flour with
the prepared fruit and fold
Newtownabbey Recipes
15
Toasted and spread with butter, this Irish speciality was a
traditional Halloween food.
Barmbrack
You will need:
1.35kgs flour
55g yeast
2 tsp salt and mixed spice
900ml milk
110g butter
110g sugar
Begin by sieving all the dry
ingredients (except the sugar)
into a bowl. Then mix the
yeast with a tsp of the sugar
and half of the milk. Sprinkle
a little flour on top and
leave in a warm place for 10
minutes. Mix the flour, add
the remaining milk and mix
thoroughly. Now knead the
mixture into a ball and turn
onto a floured surface.
Knead for another 15 minutes
or until the dough no longer
feels sticky. Put into a greased
bowl and leave to rise for 30
minutes.
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Newtownabbey Recipes
45g sultanas
110g currants &
raisins mixed
110g mixed peel
1 tsp mixed spice
Punch the dough down and
flatten to a large round. Place
the margarine, sugar and
dried fruit in the middle and
work in these ingredients by
kneading until they are evenly
incorporated in the dough.
Return the dough to a greased
bowl and let it rise for a further
30 minutes. Then divide it in
half and shape it to fit the tins.
Cover and leave to rise until the
dough reaches the top of the
tins.
Cook in a pre-heated oven at
220ºC for 25 minutes and then
190ºC for 10 minutes.
So simple to make, it’s hard to beat these macaroons for
a tasty treat.
Coffee and
Almond
Macaroons
You will need:
For the icing:
2 egg whites
100g caster sugar
100g ground almonds
Almond essence
1 baking sheet covered with
non-stick baking paper
50g margarine or butter
100g icing sugar
Coffee essence
Beat the egg whites until
firm. Then, add the sugar in
tablespoonfuls, beating well
between each addition. Now
fold in the ground almonds and
essence.
Using an icing pump, press
5cm circles of the mixture onto
the baking sheet. Bake in a
pre-heated oven at 150ºC until
almost set and pale gold in
colour. Leave to cool. Sandwich
together with the coffee icing.
Complete by swirling a ring
of icing round the top of each
macaroon and serve them in
paper cases.
Newtownabbey Recipes
17
Never Fail Meringues
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Newtownabbey Recipes
If you’re after foolproof meringues time after time, this is
the recipe you’ve been searching for.
Never Fail
Meringues
You will need:
2 egg whites
50g granulated sugar
1
⁄4 tsp vinegar
250ml whipping cream
1 tsp caster sugar
Beat the egg whites until
they are firm. Then, add
in the granulated sugar in
tablespoonfuls, continuing to
whisk between each addition.
Gradually fold in the caster
sugar, followed by the vinegar.
2 baking sheets covered
with non-stick baking paper
between each circle. Bake at
100ºC for 1hr and 10 minutes.
Turn off the heat and leave
in the oven for 20 minutes.
When the meringues are cool,
whip the cream and use it
to sandwich the meringues
together. Serve in paper cases.
Using a piping bag, press 30
4cm circles of the mixture onto
the baking sheets, leaving 2cms
Newtownabbey Recipes
19
Apple Crumble
20
Newtownabbey Recipes
Served with a good vanilla ice cream or custard this
traditional dessert is a delicious winter warmer.
Apple Crumble
You will need:
250g self-raising
flour (sifted)
100g butter (diced)
50g chopped nuts (almond
skins on) – optional
75g Demerara sugar (soft
brown sugar will do)
Filling:
750g Bramley apples
(cooking apples)
250g Cox’s apples
25g light soft brown sugar
1 level tsp ground cinnamon
(optional)
1
⁄2 tsp ground cloves
(optional)
Peel, core and slice the apples
evenly and place them in a
large bowl. Toss them gently in
the soft brown sugar, ground
cloves and cinnamon and place
the apple mix into a baking
dish for cooking.
To make the crumble topping,
you can either place the flour,
butter and sugar into a food
processor and whiz until it
resembles fine breadcrumbs, or,
in a bowl gently rub the butter
into the flour and then add
the sugar. If you like, you can
add chopped nuts. Sprinkle the
crumble mixture over the apple
mix, spreading to the sides of
the baking dish. Press down the
mixture quite firmly and then
run a fork all over the surface.
Bake the crumble at 200ºC for
35-40 minutes until brown and
crisp.
Newtownabbey Recipes
21
Banoffee Pie
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Newtownabbey Recipes
A relatively recent dessert, this is a great favourite with
children, who will love helping to make it too!
Banoffee Pie
You will need:
1 tin (400g) condensed milk
2 or 3 bananas
200g digestive biscuits
(crushed)
100g butter (melted)
Put the unopened tin of
condensed milk in a pan of
boiling water and allow it to
boil for two hours, ensuring
the boiling water covers the
can throughout. Crush the
biscuits in a food processor, or
in a freezer bag with a rolling
pin, until they are reduced to
crumbs.
Gently heat the butter in a
saucepan, remove from the
heat and mix with the biscuit
crumbs until they start to
bind together. Transfer the
biscuit crumbs to a round loose
bottomed dish and press down
with the back of a metal spoon
so that they cover the base.
Place in the fridge to set.
1 large tub double cream or
whipping cream
Grated chocolate for
decoration (or chocolate
flake)
Carefully remove the tin from
the saucepan and leave to
cool for a while. When cool
enough to handle, open the
tin carefully (the condensed
milk will have caramelised
into toffee and might shoot out
when you open the can). Pour
or spoon the toffee from the tin
onto the biscuit base of the dish
and place back into the fridge
to cool.
When ready to serve, slice the
bananas and arrange them on
top of the toffee pie. Now, whip
the cream and then fold on top
and smooth out. For a final
flourish, decorate the top of the
pie with grated chocolate.
Newtownabbey Recipes
23
Irish Hot Toddy
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Newtownabbey Recipes
A drink to share with friends by the fireside on a
wintry evening
Irish Hot Toddy
You will need:
6 tsp Old Bushmills Irish
Whiskey
1 slice lemon
4 cloves
2 lumps sugar
Pour the whiskey into a
warmed glass. Stud the lemon
slice with the cloves and add it
with the sugar, nutmeg and the
Pinch nutmeg
1 cinnamon stick
1 cup boiling water
cinnamon stick before stirring
gently. Pour on the boiling
water, remove the cinnamon
stick and serve nice and hot.
Newtownabbey Recipes
25
Boxty Pancakes
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Newtownabbey Recipes
A famous Irish potato dish, these pancakes can be
enjoyed at breakfast or as an accompaniment to
any meal.
Boxty
Pancakes
You will need:
30g of flour
A pinch of salt
1 tsp of baking powder
500g potatoes
Small bunch spring onions
175ml milk
Peel and grate the potatoes,
then sift together the flour,
salt and baking powder. Add
the spring onions, milk, mace,
salt and pepper. Mix with the
potatoes, then add the egg and
enough milk to make a thick
batter.
1/8 tsp mace
Salt and freshly ground
black pepper
55-85g butter
1 large egg
Drop dessertspoonfuls of batter
into a hot greased frying pan
and cook both sides of the
pancake for 3 or 4 minutes
until brown. Serve hot with a
knob of butter.
Newtownabbey Recipes
27
Colcannon
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Newtownabbey Recipes
Another popular Irish potato dish, its name comes from
the Irish-Gaelic word cal ceannan, which means ‘whiteheaded cabbage’.
Colcannon
You will need:
750g green cabbage
500g potatoes
Small bunch spring onions
175ml milk
Firstly, cut the cabbage into
quarters and cook in salted,
boiling water until just tender
before draining and leaving to
cool. Boil the potatoes until
tender, then drain and mash
them. Now dice the spring
onions, discarding the green
part. Simmer the white part
Salt & freshly ground
blackpepper
55-85g butter
in milk until tender, then add
to the mashed potato and beat
until smooth. Dice the cabbage
and add to the potato. Season
and put into a serving dish.
Finally, make a well in the
centre and add the butter.
Serve immediately.
Newtownabbey Recipes
29
There are various recipes for this traditional family
favourite but you can’t go wrong with this one.
Cottage Pie
You will need:
450g steak mince
1 tbsp oil or butter
1 large onion (finely
chopped)
1 large clove of garlic
(crushed)
2 large carrots (peeled
and chopped) – optional
ingredient
1 parsnip (peeled and
chopped) – optional
ingredient
Heat the oil or butter in a
saucepan, then fry the chopped
onion and crushed garlic until
slightly soft. Add the peeled
chopped carrots and parsnip
and fry for a further couple
of minutes. Put in the steak
mince and fry until browned
(which should take a couple
of minutes). Add the beef
or vegetable bouillon and a
little boiling water, cover and
simmer gently for 1 hour,
checking occasionally and
adding a little more water if
necessary to avoid the mince
sticking to the saucepan.
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Newtownabbey Recipes
Fresh parsley/thyme or 1
tsp mixed herbs
1 tbsp concentrated beef
or vegetable bouillon or
alternatively 1⁄2 a stock cube
would do
5 large potatoes
150ml of milk
45g of grated cheese
Meanwhile, boil the potatoes in
salted water or steam until soft.
The potatoes need to be quite
soft for mashing. Mash the
potatoes with a knob of butter
and a little milk. Transfer the
mince to an ovenproof dish
and cover with the mashed
potatoes. Top with grated
cheese (optional).
Bake in a hot oven (200°C) for
30 minutes until the topping is
golden brown.
Rich, full of flavour and goodness, this stew makes a
great meal for all the family.
Beef Stew and
Dumplings
You will need for
the Stew:
For the
dumplings:
0.45kgs stewing steak,
cubed
2 medium sized onions,
quartered
227g carrots, sliced
227g swede, sliced
4 sticks of celery, cut into
2cm lengths
1pt beef stock – boiling
2 tbsp tomato puree
1 tsp mixed dried herbs
Seasoning
113g self-raising flour
Pinch salt
57g suet, shredded
1 tbsp chopped parsley
Cold water, for mixing
To make the stew, place the
meat, vegetables, stock, puree,
herbs and seasoning in a large
casserole dish, cover and cook
in the oven until the meat is
tender - 165°C for 11⁄2 hours.
water to make a soft dough and
then divide into 4 or 6 pieces.
Form each piece into a ball and
place on top of the stew. Cover
and cook for a further 20 to
30 minutes or until cooked
through.
For the dumplings, mix the
flour, salt, suet and parsley
together in a bowl. Add enough
Newtownabbey Recipes
31
Leek and Potato Soup
32
Newtownabbey Recipes
It’s hard to beat this most flavoursome, nutritious and
hearty soup.
Leek and
Potato Soup
You will need:
11⁄2kg of leeks
1
⁄2kg of potatoes
56g butter
1pt ham or chicken stock
300ml of milk
300ml of single cream
Fry the leeks in melted butter
until they are soft but not
brown. Add the potatoes
and cook gently for two to
three minutes. Add the stock,
seasoning and bring to the boil.
Cover and simmer for 12-15
minutes or until the vegetables
are soft.
Salt and pepper
Chopped parsley
Puree until thick and smooth.
Stir in the milk and cream and
reheat gently without boiling.
Sprinkle with chopped parsley
before serving.
Newtownabbey Recipes
33
Champ
34
Newtownabbey Recipes
Another traditional Irish potato dish that remains popular
around the world. This recipe serves four people.
Champ
You will need:
8 medium potatoes, peeled
Small bunch of scallions
(spring onions)
Boil the potatoes until they
are soft but not mushy. Drain
and return to the heat to dry
before mashing. Keep the mash
hot while you finely chop the
scallions, both green and white
parts, and cook for five minutes
in the milk. Beat this mixture
into the mashed potatoes until
smooth and fluffy.
125ml milk
Salt and pepper
Butter
Season to taste and serve a
large mound on each plate
with a good knob of butter
melting on the top. Remember,
each forkful is dipped into the
melted butter as it is eaten.
Serve with a glass of cold milk.
Newtownabbey Recipes
35
A full and hearty soup with a subtle flavour of orange.
Carrot and
Orange Soup
You will need:
500g carrots, chopped
1 potato, peeled and
chopped
1 onion, chopped
500g oranges (rind and
juice)
Heat the oil and add the onion,
carrot and potato – sauté
gently. Put on lid and sweat
out for 5 mins. Stir in the
flour and mix well. Add stock,
orange juice and rind, cover
Carrot and Orange Soup
36
Newtownabbey Recipes
1 tbsp Oil
0.85litres chicken stock
1 tbsp flour
seasoning
and simmer until vegetables
are tender. Liquidise in a food
processor or blender. Return to
the pan and add seasoning to
taste. Serve with cream.
Why not spoil yourself with this most indulgent
of cheesecakes?
Lemon
Cheesecake
You will need:
Topping:
For the base:
12 digestive biscuits, crushed
57g melted butter
28g Demerara sugar
1 packet of lemon jelly
crystals
1 cup boiling water
3 tbsp lemon juice
One packet of Philadelphia
cream cheese
2oz margarine
4 tbsp of caster sugar
1 large tin of condensed
milk
fresh cream and fruit
For the base, mix the digestives
with butter and sugar and press
into two seven-inch cake tins.
the condensed milk in a bowl
until thick and creamy. Add
the jelly and milk to the cream
cheese while still beating. Pour
evenly onto each base and chill
in the fridge for several hours.
Finally, decorate with fruit and
cream.
For the topping, dissolve the
jelly in boiling water and allow
to cool. Add lemon juice. Beat
the cheese, margarine and
castor sugar until fluffy. Whisk
Newtownabbey Recipes
37
This traditional pancake recipe serves four people.
Kornella
Wemhoff’s
Buckwheat
Pancakes
You will need:
250g buckwheat flour
125g wheat flour
1 1/2 tsps salt
1 egg
1 1/2 litres cold coffee
Mix the buckwheat flour and
wheat flour with the salt. Add
the egg and the cold coffee to
the combined flour and mix
in. Let it sit for at least half-anhour.
Reibeplatzchen
Westphallian Potato Pancakes
38
Dorsten
German Recipes
You can also add roast onion
slices, bacon or sausages and
mix into the pancake dough
before cooking.
Dorsten
Dorsten Recipes
39
This traditional pancake recipe serves four people.
Buckwheat
Pancakes
You will need:
250g buckwheat flour
125g wheat flour
11⁄2 tsps salt
1 egg
11⁄2 litres cold coffee
Mix the buckwheat flour and
wheat flour with the salt. Add
the egg and the cold coffee to
the combined flour and mix in.
Let it sit for at least at least 30
minutes.
40
Dorsten Recipes
You can also add roast onion
slices, bacon or sausages and
mix into the pancake dough
before cooking.
Another variation on this versatile staple of
German cooking
Buckwheat
Flour Pancakes
You will need:
1kg buckwheat flour
1
⁄2 tsp salt
5 eggs
One cup of cold coffee
25g bacon
Lard
Prepare a thick and sticky
dough by combining the flour,
eggs, salt and the cold coffee.
Let it set for 2 or 3 hours. Now
cut the bacon into thin slices
and fry it in a little bit of lard.
Finish by putting a dollop of
dough on top and frying it on
both sides.
Dorsten Recipes
41
Reibeplatzchen
Westphallian Potato Pancakes
42
Dorsten Recipes
Try serving these delicious pancakes with apple
sauce or purée.
Reibeplatzchen
Westphallian
Potato
Pancakes
You will need:
1.5kg potatoes
2 large onions
4 eggs
Salt
Flour to thicken
Oil to fry
Chop the potatoes and onions
very finely and season with salt.
Stir the eggs into the mixture
before thickening with flour.
Shape as pancakes and fry in
hot oil on both sides until they
are crispy.
Dorsten Recipes
43
Tasty Potato Salad
44
Dorsten Recipes
Germany is famous for its wonderful potato salads and
this is one of the tastiest.
Potato Salad
You will need:
1.37kgs non-floury potatoes
1 onion
1
⁄2 bunch spring onions
1
⁄2 cucumber
2-3 tomatoes
2 boiled eggs
150g smoked bacon
3-4 tsps salt
Peel, slice and cook the
potatoes. Dice the onion, slice
the spring onions, slice the
cucumber very finely, divide the
tomatoes into eight pieces and
slice the eggs. Dice the bacon
and fry it.
Mix all the ingredients with the
potatoes. Stir the salt, pepper,
Freshly ground pepper
6 tbsp vinegar
8 tbsp good quality olive oil
¼ litre of stock
A few radishes
Chopped herbs
vinegar and oil together and
add to the other ingredients,
mixing together very carefully.
Steep the mixture for between
1 and 2 hours. Pour the stock
in just before serving. Mix
it again and season to taste.
Add some sliced radishes and,
finally, sprinkle the chopped
herbs over the salad.
Dorsten Recipes
45
This soup can be made a day in advance. It serves six.
Solid
Pea Soup
You will need:
250g of dried peas
1 Bouquet Garni (herbs)
2kg pigs’ trotters
1 dried bay leaf
1 clove of garlic
1 onion
Soak the peas overnight. Put
the pigs’ trotters, bay leaf, clove
and the onion into a large pan
of cold water and cook for 45
minutes.
Remove the skin and sieve
the stock. Cook the peas and
46
Dorsten Recipes
250g boiled potatoes
Salt, pepper
Parsley
Flavouring, such as Oxo or
instant stock
herbs. Dice the boiled potatoes.
Now add the meat and the
stock. Season to taste with the
flavouring, salt and pepper and
sprinkle with parsley.
In this traditional German apple and potato dish, the
apples stand for the Heaven and potatoes for the Earth.
Heaven and
Earth
You will need:
1kg tart cooking apples
1kg floury potatoes
Salt, pepper, sugar
Peel and dice the potatoes and
apples. Cook them together
(very important!) in a little
salted water. Mash gently
but don’t overdo it. Season to
1 large onion
Black pudding
Lemon juice (optional)
taste with salt, pepper, sugar
and lemon juice. Arrange as
a mound on the plate. Roast
the black pudding and place it
alongside.
Dorsten Recipes
47
Scrambled Hotpot
48
Dorsten Recipes
Tasty and nutritious, this hotpot can be accompanied
by a side dish of homemade apple puree. Serves four
to six people.
Scrambled
Hotpot
You will need:
1kg curly kale
Sausages, smoked pork
chops, loin ribs (at least one
piece per person)
1kg potatoes
Shred the curly kale and let it
boil. Drain the water. Peel the
potatoes, cut into chunks and
combine with the curly kale
and the finely chopped onion in
a large cooking pot filled with
water. If you like, add one tbsp
of instant vegetable stock. Put
the meat in and cook for 20 to
30 minutes.
1 onion
Salt pepper, nutmeg,
mustard
Take the meat out and drain
the curly kale and potatoes.
Reserve the stock. Mash the
curly kale and the potatoes
and mix in some stock. Season
with salt, pepper, nutmeg and
mustard.
You can also use green beans,
savoy cabbage or pointed
cabbage instead of curly kale.
Dorsten Recipes
49
A traditional German cabbage and bacon dish best
served with roasted bacon, fried sausages or meatballs.
Huntsman’s
Cabbage
You will need:
1 white cabbage
1kg potatoes
1 pack streaky bacon
2 tbsps oil
2 tbsps flour
Finely chop the white cabbage.
Cook for 10 minutes and keep
the cooking water. Peel the
potatoes, dice them roughly
and cook, again keeping the
cooking water.
Heat the oil in a large pot, cut
the bacon into rough slices and
fry until crisp. Take the bacon
out, sieve the flour and slowly
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Dorsten Recipes
Stock
Salt, pepper
1 tsp mustard
1 tsp sugar
Vinegar
add some of the cooking water
until you have a runny sauce.
Season with pepper, salt, stock,
mustard, sugar and vinegar.
Put the boiled potatoes into the
sauce and mash them gently.
Afterwards fold in the white
cabbage. If needed, add a little
more stock.
Garnished with apple slices and diced bacon, this is a
really filling and flavoursome hotpot.
Hotpot With
Black Pudding
You will need:
Potatoes
1 large onion
Milk
Butter
Nutmeg
Salt
For the hotpot:
Apples
Bacon (diced)
Butter
Cut the apples into slices, dip
them in flour and fry until
crisp. Peel the potatoes and
cook them. Puree with the
milk, butter, nutmeg and salt.
Cut the black pudding into
slices, coat them in flour and
Black pudding
Flour
fry in the pan until crisp. Peel
the onion, cut it into fine slices
and fry it in the pan.
Arrange the hotpot on a dish
with the black pudding slices
and fried onions on top.
Dorsten Recipes
51
Boiled Fillet
with Onion Sauce
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Dorsten Recipes
This hearty staple of German cooking will serve four to
six people.
Boiled Fillet
with Onion
Sauce
You will need:
1.5kg stewing steak
1kg onions
Butter
Mustard
Sugar, salt
Cook the beef in stock. Slice
the onion and briefly sauté in
a pan with melted butter. Fill
the pan with about 3/4 litres
of the beef stock and cook for
Starch flour
Vinegar
1 egg yolk
Beef stock
30 minutes. Thicken with the
starch flour and season with
mustard, vinegar, sugar and
some salt. Finally, mix in the
egg yolk.
Dorsten Recipes
53
This delicious goulash-style dish from the Westphalia
region of Germany serves four to six people.
Peppered
Goulash
You will need:
1.5kg un-boned beef (best
from the bow)
1kg onions
100g lard
1 tsp salt
Dice the meat into equal cubes.
Cut the peeled onions into
slices or into eight pieces. Melt
the lard in a pan and stir-fry
both ingredients. Season with
salt and freshly ground pepper.
Add some water (so that it is
just covered) and the remaining
spices and let it all stew until
the meat is done and the sauce
has become thickened. If the
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Dorsten Recipes
Freshly ground pepper
3 cloves
2 bay leaves
2-3 slices of lemon
sauce is too thin, you can
thicken it with breadcrumbs.
Finally season the dish with salt
and pepper.
Serve the dish in a preheated
bowl with boiled potatoes and
sliced beetroot, gherkins and
pickled onions.
This traditional hotpot makes a warming winter meal for
all the family.
Beef Hotpot
with Fresh
Vegetables
You will need:
1kg fat-free beef (joint)
3 large onions
500g green beans
500g carrots
500g potatoes
Dice the beef into
approximately 2cm cubes and
season with salt and pepper.
Put the meat into a large pot
(preferably a tall stockpot), add
water until completely covered
and stew on a low heat for
about 1 hour.
Meanwhile chop the onions
finely and the other vegetables
in about 2cm long strips. Peel
and dice the tomatoes. After
5 tomatoes
100g butter
Pepper and salt
one hour add the vegetables to
the beef in the following layers:
onions, beans, carrots, potatoes
and tomatoes.
Season after each layer with
salt and pepper. Finally cover
with small flakes of butter and
fill the pot with water. Let the
hotpot come to the boil and
then cook for about 30 minutes
at a low heat.
Dorsten Recipes
55
Savoy Cabbage
Roulades
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Dorsten Recipes
Usually served with boiled potatoes and Hollandaise
sauce, these cabbage and meat roulades are a popular
German dish.
Savoy Cabbage
Roulades
You will need:
1 Savoy cabbage
0.9kg minced meat
1 egg
Breadcrumbs
1 onion diced
First of all remove the stalk
from the middle of the savoy
cabbage and blanch the biggest
leaves (put them into hot
water for about six minutes).
Meanwhile, mix together the
minced meat with the egg, the
breadcrumbs, the onion and
pepper, salt and paprika.
Take little portions from this
mixture and wrap them with
one or two cabbage leaves.
Fix with toothpicks so that
Pepper, salt and paprika to
season
the roulades don’t fall apart.
During frying take care that
the temperature is not too high,
so that the cabbage leaves don’t
burn. The roulades should stew
for at least half-an-hour with
the lid on. Turn the roulades
several times.
You can cut the remaining
cabbage leaves very finely and
stew them.
Dorsten Recipes
57
Beef
Roulades
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So simple to make, this dish is delicious served with
boiled potatoes and red cabbage.
Beef
Roulades
You will need:
4 beef roulades
400g streaky bacon
2 onions
Mustard
Dab the roulades with the
mustard, dice the onion and
bacon and arrange on top. Roll
the roulades and lock them
(with skewers or something
similar).
Heat some lard in a pot and
sear the roulades. Cover in
water and braise for about 90
minutes, keeping the water level
high.
Take out the meat and make a
gravy with the stock. Refine it
with red wine or brandy.
Dorsten Recipes
59
Sauerbraten
Marinated Beef
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This marinated dish was traditionally made with
horsemeat but nowadays beef is preferred.
Sauerbraten
Marinated Beef
You will need:
For the marinade:
1kg beef joint
⁄2 litre water
3/8 litre vinegar
1 tsp salt
3 onions
10 peppercorns
1
Put the beef into the marinade
and steep it for three to four
hours. Take the meat out of the
marinade, dry it and season it
with salt and pepper. Brown it
in hot oil and cover it with the
marinade. The stewing time is
about 90 to 120 minutes.
2 dried bay leaves
3 cloves
4 Juniper berries
If you wish you can use a sieve
to remove the bay leaves, cloves
and juniper berries before
thickening the same sauce with
a roux.
Cut the meat into slices. Serve
the dish with hot red cabbage
and boiled potatoes.
Dorsten Recipes
61
A bottle of (preferably German) beer adds a distinctive
flavour to this roast.
Old German
Beer Roast
You will need:
1.5kg boneless pork neck
4 tbsp oil
4 tomatoes, peeled and
puréed
2 tsps liquid honey
2 tbsp soy sauce
Ask the butcher to tie up the
meat like a joint and leave for
3/4 hour in the beer. Create a
tasty sauce with the remaining
ingredients.
Take the meat out of the beer,
dry and then moisten all over
with the sauce, leaving just one
cup of sauce.
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Dorsten Recipes
Pepper
1-2 cloves of crushed garlic
2 small onions crushed
A bottle of German beer
Wrap the joint tightly in
aluminium foil. Cook it for
about 11⁄2 hours in the oven
at 225°C. When ready open
the foil and moisten the roast
with more sauce and cook for
another 10 minutes keeping
the foil open. Spoon the rest of
the sauce over and cook for 10
more minutes in the oven until
the meat is done and has a nice
crust.
Simple and tasty, this pork dish is wonderful served with
a baguette and a sour cream dip.
Salted Roast
from Lower
Rhine
You will need:
1kg salt
11⁄2kg rolled pork (boneless)
Pour the salt into a baking
tray. Dry the rolled pork and
place it on the salt. Cook the
rolled pork at 175 – 200°C in
the lowest rack of the oven for
about 11⁄2 hours. After this time
the salt will have vapourised
and the roast will be crisp and
juicy.
Dorsten Recipes
63
Served with cold strawberry sauce, pasta and winter
vegetables, this piquant dish is delight-fully different.
Hare Back
with Walnut
Crust and
Strawberry
Sauce
You will need:
2 hare backs (650g)
40-50g grainy medium hot
mustard
Salt, pepper
2 tbsp oil
3-4 sprigs of rosemary
50g butter
For the crust:
80g butter
3 egg yolks
100g rough chopped
walnuts
60g breadcrumbs
⁄2 tsp cinnamon
1 tbsp honey
Salt, pepper
50g shallots
1 orange (untreated)
1 lemon
50g cranberries
1 tsp oil
200ml port wine
250g strawberry jam
Cayenne pepper
Mustard powder
Ground ginger
Salt
For the
Strawberry
Sauce:
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1
Hare Back
with Walnut Crust
and Strawberry
Sauce
Cut the hare backs about 3cm
deep on both sides along the
backbone. Sprinkle the meat
with salt and pepper and dab it
with the mustard.
Heat the oil in a roasting tin.
Roast the hare back first on the
meaty side, then on the bony
side. Add the rosemary. Scatter
butter flakes on the meaty side.
Cook the hare backs on a
tray in the bottom of the
oven (200°C) for about 12-15
minutes. Take the hare backs
out of the oven, cover with
aluminium foil and let them
rest for 5 to 10 minutes.
For the crust, beat the butter
until it is fluffy. Add the egg
yolks one after another. Fold in
the walnuts and breadcrumbs.
Season with honey, salt, pepper
and cinnamon. Wrap the
mixture in clingfilm and put
aside.
For the strawberry sauce, peel
the shallots and dice them
finely. Grate the orange and
lemon zest very finely. Press out
the juice. Let the cranberries
drip in a sieve.
Stew the shallots in oil until
soft. Cover with port wine,
orange and lemon zest and
reduce down to 100ml.
Let it cool down and stir it
in the strawberry jam and
cranberries. Season with
cayenne pepper, mustard
powder, ginger and salt.
Release the fillets with a sharpedged knife on both sides of the
backbone. Spread the walnut
mixture on the fillets and press
in. Cook in a hot (200°C) oven
for between 5 and 10 minutes.
You can serve the fillets
complete or you can cut them
into medallions. Serve them
with cold strawberry sauce,
pasta and winter vegetables.
Dorsten Recipes
65
This hearty bread-based soup serves four people.
Old
Westphallian
Pumpernickel
Soup
You will need:
2 slices white bread
6 thick slices pumpernickel
bread
1 cinnamon stick
1 litre water
Boil the bread with the
cinnamon stick in the water.
Simmer it for one hour. Smooth
it through a sieve and add the
wine and raisins to the bread.
Cook for another 10 minutes.
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⁄2 litre white wine
50g raisins
2 egg yolks
1 tbsp sugar
1
Stir in the egg yolks and mix
together with the sugar into the
soup. As the egg yolk thickens
quickly, take the soup off the
heat. Serve very hot.
Children will love this traditional treat from Westphalia.
Pufferkes
You will need:
500g flour
1 pack baking powder
5 eggs
1 pack icing sugar
250g sugar
Mix the flour and the baking
powder in a bowl. Add the
eggs, icing sugar, sugar and
salt and stir it with enough
milk that the dough becomes
thickened. Fold in the raisins.
⁄2 tbsp salt
200ml milk (approx)
125g raisins
Oil or butter for baking
1
thickness of your finger) of the
dough with a tbsp into the pan.
Fry the dough at a medium
heat. When ready the Pufferkes
should be golden. Take them
out of the pan and keep warm.
Serve buttered.
Heat some oil or butter in a
pan and place portions (about
the size of your palm and the
Pufferkes
Dorsten Recipes
67
Beef roulades with Silesian noodles and
bright-blue cabbage
68
Rybnik Recipes
Rybnik
Rybnik Recipes
69
This tasty red cabbage and bacon dish is a popular
starter in eastern Poland.
Bright-blue
Cabbage
You will need:
1 kg of red cabbage
150g of smoked bacon
1 onion
Salt
Begin by shredding the cabbage
and boiling in salted water.
Dice the bacon and onion and
fry together in a frying pan.
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Rybnik Recipes
Sugar
Pepper
Vinegar
Strain the cabbage, add the
fried bacon and onion, season
with salt, sugar, pepper and
vinegar to taste, then serve.
Bread soup is a staple of many cuisines. You can serve
the Polish version by itself or with fried potatoes and
onion.
Bread Soup
You will need:
4 slices of dry stale bread
3-4 cloves of garlic
2 spoons of butter or lard
Salt
Stock cube
Boil one litre of water in a
large pan. Crush the garlic and
stir the salt into it. Dice the
bread and then distribute the
ingredients evenly among four
bowls. Carefully pour over
the boiling water, then add the
butter or lard and season with
the stock cube.
Rybnik Recipes
71
Fish Salad
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Rybnik Recipes
Another traditional Polish starter, this fish salad couldn’t
be easier to prepare.
Fish Salad
You will need:
8 middle-sized potatoes
4 slices of salted herrings
3 pickles
Boil the potatoes in their
skins and leave to cool before
peeling. Now dice the herrings,
pickles, onion and peeled
1 onion
200g of smoked bacon
Pepper
potatoes. Dice and fry the
bacon and mix in with the rest
of the ingredients. Season to
taste, then stir.
Rybnik Recipes
73
Silesian Broth
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Rybnik Recipes
Silesia is a coal-mining region that has both Polish and
German traditions in its cuisine, of which this delicious
soup is a popular example.
Silesian Broth
You will need:
3/4 kg of beef
250g of veal
1 chicken carcass (or 400g
of chicken wings)
1 large carrot
1 stick of celery
1 bunch of mixed vegetables
(including cabbage)
1 bay leaf
Throw the bay leaf, pimento,
pepper and a small stick of
celery, into a large pot. Then
add the washed beef and veal,
pour in three-and-a-half litres
of cold water and add half a tsp
of salt. Place the pot over a low
heat and cover, leaving just a
little space for air. After about
12 minutes use a ladle to take
the froth off.
Peel the carrot, celeriac and
remove the outside leaves of
the cabbage and leek and wash
the rest of the vegetables. Add
the chicken, carrot, parsleyroot and celeriac to the broth.
Now either fry a sliced onion
in a non-stick pan or roast
Celeriac
1 onion
3-4 peppercorns
2 grains of pimento
Chopped parsley
Soup spice
Salt
Pepper
a whole one and, about 30
minutes after adding the first
vegetables, add to the rest of
the vegetables.
Season the soup and boil it
until the meat and vegetables
are becoming soft. Then strain
the broth into a bowl and
sprinkle with parsley. You
can put the vegetables and
meat on a platter and serve it
with the soup (you can also
use the vegetables as part of a
vegetable salad, while the meat
is very useful as a stuffing in
croquettes and dumplings).
Rybnik Recipes
75
Silesian
Onion Soup
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You can dilute this soup with white wine and serve with
croutons and grated Gouda cheese.
Silesian
Onion Soup
For the Broth:
Rest of
Ingredients:
2 litres of water
1 or 2 stock cubes
3 large carrots
3 large parsley roots
1 small celeriac
2 chicken legs or 5 wings
Salt
Pepper
3 bay leaves
5 grains of Cherry Pepper
4 large onions
2 tbsps of butter
200g gouda cheese
Croutons
Salt
Boil all the broth ingredients
together and then liquidise
the boiled vegetables. Slice the
onions and fry in the butter,
adding the salt to season. Pour
the liquidised vegetables and
onion into the broth. Top with
cheese and croutons.
Rybnik Recipes
77
A deliciously different and nutritious vegetable soup.
Hot Pot
You will need:
2.5 litres of water or
vegetable stock
300g of potatoes
2 large kohlrabies
1 large carrot
1 small celeriac
Parsley
1 leek
Wash and peel the potatoes and
vegetables, before dicing them
and boiling in water or the
vegetable stock until cooked.
Brown the flour and butter,
add to the soup and bring to
the boil. Add salt, pepper, the
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Rybnik Recipes
⁄4 savoy cabbage
1 spoon of chopped dill
100g margarine (or butter)
2 spoons of wheat-flour
3
⁄4 glass of double cream
Salt
Stock cube
Caraway and basil
1
soup spice and, finally, the
caraway. Finally, pour in the
double cream mixed with a
few spoonfuls of soup, boil and
sprinkle with the basil.
This is the Polish version of a dish that is popular
throughout Eastern Europe.
Beef Roulades
with Pickles
You will need:
4 elongated slices of beef
(leg is the best option)
2 pickles
1 onion
4 tsp of mustard
Use a tenderiser to gently bash
the meat and form it into
patties. Cut the pickles, onion
and bacon into strips. Now
spread mustard on one side of
each patty and put the pickles,
onion and bacon in the centre
before adding salt and pepper.
Roll each patty around its
filling and tie together with
2 thick slices of smoked
bacon
Salt
Pepper
Lard or oil
thread to form a roulade. Heat
up the lard or oil in the baking
pan and fry the roulades. Cover
the dish and put it into an oven
pre-heated to 220°C and cook
until it’s soft, adding water to
the beef stock from time to
time.
Rybnik Recipes
79
Silesian
Ryemeal Soup
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Rybnik Recipes
One of the most popular Polish soups, this is eaten on
many different occasions.
Silesian
Ryemeal Soup
You will need:
6 tbsps of fermented
ryemeal
50g of bacon
2 small onions
Small pot of double cream
Place one onion in boiling
water and bring back to
the boil. Then pour in the
fermented ryemeal, together
with the flour to thicken the
soup. Fry the bacon with the
Salt
A clove of garlic
Pepper
Marjoram
Cherry Pepper
other onion and add the spices
(marjoram, grated garlic, salt,
pepper and cherry pepper) and
cream. Serve with potatoes and
fried bacon.
Rybnik Recipes
81
Karminadle
With Young Cabbage
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Rybnik Recipes
A hearty family meal best served with fried sauerkraut.
Karminadle
with Young
Cabbage
For the cabbage:
1 head of young cabbage
100g of smoked bacon
Half an onion
Caraway
Lemon juice
Salt
Pepper
Sugar
1 egg
Breadcrumbs
1 onion
Salt
Pepper
Cooking fat to fry
Clean and wash the cabbage,
then shred and place in salted
water and boil until it begins
to soften. Fry the bacon in a
non-stick pan, add the chopped
onion and sauté until golden.
Add the strained cabbage,
season with the pepper, sugar,
caraway and lemon juice to
taste and add salt if needed.
Bind the meat with the egg and
the chopped onion and dip in
breadcrumbs. Form small balls
and fry. Then put the chops in
a pre-heated oven until fully
cooked.
Rybnik Recipes
83
Served with red cabbage and Silesian noodles.
Foreman’s
Pork Loin
You will need:
1 piece of pork loin (about
1 kg)
300g of garlic sausage or 3
or 4 pieces of kabanos (thin
smoked pork sausage), the
same length as the piece of
pork loin
1-2 cloves of garlic
2 tbsp of wheat flour
Put the loin of pork on the
table and cut lengthways but
not to the end. Then spread it
out to a wide piece. Rub the
meat with salt, pepper, sweet
red pepper and crushed garlic
and put the sausage or Kabanos
in the centre. Now roll and tie
together with thread to form
a roulade. Heat up the oil or
lard in the baking pan, put in
the roulade and brown all over
(don’t prick the roulade because
it could become too dry). Pour
in the stock and cover the
baking pan. Stew the meat for
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Rybnik Recipes
2 onions
Salt
Pepper
Sweet red pepper
Caraway
Oil or lard to fry
250ml of vegetable stock
1 tbsp of half wheat/half
potato flour
30 minutes on a medium heat.
Then open, cover the meat with
the onion and put into a preheated oven at 180°C. From
time to time sprinkle the loin
of pork with gravy or water or
the stock if necessary. After
20 minutes of roasting sprinkle
the roulade with the caraway.
When ready take out the pork
and slice it. Then add the flour
dissolved in half a glass of
water (or cream) to the gravy,
boil and stir. Pour the gravy
over the meat when you serve.
Noodles play a major role in Polish cuisine and these can
be used for a sweet treat or as part of a main meal.
Buchty Steam
Dumplings
You will need:
0.5 kg wheat-flour (approx)
1 glass of milk
2 eggs
3 tbsps of melted butter
30g of yeast
Salt and sugar
Stir the milk, yeast and a small
quantity of flour until the
mixture is the consistency of
thick cream and then put in a
warm place to rise. When risen
stir together with the rest of the
flour and the yolks in a bowl.
Knead until the dough starts
to come away from the brim of
the bowl. Now add the melted
(cooled) butter and a pinch of
salt and continue to knead.
Next cover the bowl with a
cloth and put in a warm place
to rise.
When the dough is double its
volume, form round noodles
(doughnut size) and place
them in a moulding sprinkled
with flour. Then cover a large
pot of water with a cloth and
tie it around. Put the noodles
on the cloth and cover them
with a bowl. Boil for around
10 minutes until the noodles
become fluffy. Serve piping hot
with blueberry sauce, melted
butter and cinnamon or to
accompany a roast and gravy.
Rybnik Recipes
85
Gumiklyjzy
Silesian Noodles
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Rybnik Recipes
These noodles are a Silesian tradition. You can serve
them with roasts, roulades or gravy or cover with pork
scratchings or fried bacon bits.
Silesian
Noodles
You will need:
1 kg of potatoes
2 egg yolks
Salt
1 tbsp of wheat flour
100g of potato flour
Boil the potatoes in their skin.
While still warm squeeze the
potatoes through a sieve and
when they are getting cool
add the yolks and both flours.
Season with salt to taste,
knead the dough and shape the
noodles until they are a little
larger than a walnut. Flatten
the noodles and make a little
hole in each one. Place them
in boiling, salted water and
boil over a medium heat for 5
minutes or so until they float
to the top. Take the noodles
out with a colander spoon and
serve as suggested above.
Rybnik Recipes
87
Egg Dessert
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A deliciously naughty Silesian dessert with more than a
hint of vodka.
Egg Dessert
You will need:
4 eggs
200g of sugar
4 tsp of gelatine
Separate the yolk from the
eggs and whisk the whites
until they are frothy. Now
mix the yolks with sugar.
Carefully combine the two so
that the froth doesn’t collapse.
Add the soaked and dissolved
gelatine. Split the mixture into
two equal parts. Add lemon
juice to the first part and stir
The juice of half a lemon
20ml of vodka
1 spoon of cocoa
carefully. To the second part
add cocoa dissolved in vodka
and stir well. Place one layer
of each alternately in cocktail
glasses, using the back of the
spoon and level it out each
time. You can decorate the
dessert with cocktail cherries or
strawberries.
Rybnik Recipes
89
Plum cakes are very popular in Poland and when you
bake this version you’ll realise why.
Plum Cake
You will need:
For the
Shortcrust
pastry:
1 kg of plums
1
⁄2kg of flour
10.5g of dried yeast
3
⁄4 glass of milk
2 yolks and 1 egg
250g of butter
1 glass of milk
1
⁄2kg of flour
First of all, make the dough.
Warm the milk and mix in
the butter. Now sift the flour
into a bowl and make a hole
in the middle. Add the egg, the
yolks, sugar, yeast, lemon juice
and a pinch of salt. When it is
cool stir in the milk and butter
mix and thoroughly knead the
dough. Stop kneading when the
dough starts to come off the
hand and bubbles appear. Put
the dough in a bowl and cover
with a cloth.
Now prepare the short crust
pastry. Sift the flour into
the bowl, add the sugar and
butter and knead to create
several pieces and then put on
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Rybnik Recipes
120g of butter
A few drops of lemon juice
Salt
a baking tray. Put the butter
on a baking tray and sprinkle
with a little flour (removing the
excess). Roll out the the risen
yeast dough and play in tray.
Now wash and dry the plums,
remove the stones and place
them on the dough, filling the
empty spaces with the short
crust pastry.
Place in a pre-heated oven
at 150°C. After 20 minutes
increase the temperature to
180°C and continue to bake for
about 20 minutes. Use a skewer
to check whether the cake is
baked throughout.
A Taste of Twinning This traditional pancake recipe serves four people.
Mouthwatering recipes from
Newtownabbey, Dorsten and Rybnik
Kornella
Wemhoff’s
Buckwheat
Pancakes
You will need:
250g buckwheat flour
125g wheat flour
1 1/2 teaspoons salt
1 egg
1 1/2 litres cold coffee
Mix the buckwheat flour and
wheat flour with the salt. Add
the egg and the cold coffee to
the combined flour and mix
in. Let it sit for at least half-anhour.
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You can also add roast onion
slices, bacon or sausages and
mix into the pancake dough
before cooking.
Telephone: +44 28 9034 0072 
www.newtownabbey.gov.uk 