This Post is part of a series, in wich you will be able to get to know me as the person that I am.
Where I am from, what I do, how my childhood has been, shared recipes and much more.
We will break grounds here…Being and working in Real Estate partucularly in my Area ( South California, Temecula & Murrieta) I connect with a lot of people.
Many of the people I work with on a daily basis don’t even know that I was neither Born in the US nor raised here for that matter. People sometimes notice an accent, but not a german one to say the least. Since I moved to the states in Nov 2013 (almost 4 years now) I have been continously trying to avoid weird questions a la’ ” Is Hitler still president in Germany?
Most people associate with Germany the Holocaust, the Nazi Era and how good german cars are.
Does the assumption germany was still under the reigns of this sick pig aka Hitler make me mad? Yes it does!
I will share with you how it really was, growing up in a country that I dearly miss.
Growing up in the southern region called swabia, 15 miles north of Stuttgart in a little village named Freudental, that where my life began.
Everything is a little different there, going to Kindergarten when you are 3 years old is normal, 1st grade in Elementary when you turn 6 is common. Elementary School is called “Grundschule”.
Growing up in Freudental, was pretty good (with few exceptions) we didnt have to be worried about school schootings, had to be home when the streetlights turned on and our parents always knew where we were.
We were able to explore our surroundings, we had a little creek that we were able to wade through, were exploring the forest that surrounds Freudental on all sides and the vineyards that surrounded the north side of the village.
On the culinary side of things, Swabia has much more to offer than one might think.
My absolute childhood favorite are “Maultaschen” or called Herrgottsbscheisserle in swabian..
‘But what in the world are “Maultaschen” – Herrgottsbscheisserle ?
Baden-Württemberg, with its rich array agricultural products, is known for offering a large selection of culinary delicacies. In particular, Swabian Maultaschen, sometimes also called Grüne Krapfen, noodles, or Herrgottsbscheisserle, are known as a delicacy of Swabian cuisine well beyond regional and German borders.
Swabian Maultaschen, are made with a noodle dough generally filled with meat or vegetables, eggs, spinach, parsley, onions, leek, dried bread, and spices, such as marjoram or nutmeg. There are, however, numerous variations, depending on family tradition and modern cooking methods. For example, Maultaschen are now often enhanced with ingredients such as ham, smoked pork sausage, ground beef, or roasted leftovers.
According to Germany.info
“The European Union began protecting the Swabian noodle pouches as a regional specialty in November 2009. With the status of an EU-wide protected geographical indication, Swabian Maultaschen are protected in the same way as Black Forest ham, Allgäu Emmentaler cheese, Nuremberg sausages, and Lübeck marzipan, among other delicacies. Under the protected label, Swabian Maultaschen, as an authentic or traditional food, may originate only from Baden-Württemberg and the government district of Swabia in Bavaria. Moreover, they must be produced according to a defined process. “
2 3⁄4 cups flour
to taste salt
1 tablespoon butter
6 slices bacon, cut into cubes
3 onions, med, diced
1⁄4 lb sausage, Italian sweet
1 hard roll, without crust
1⁄2 lb spinach, cooked
1⁄2 lb meat, Ground
1 cup Farmer’s sausage, diced
3 tablespoons parsley, fresh, chopped
3 tablespoons milk, canned
Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Then add a little water and knead until it has a firm but elastic consistency.
To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat.
Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc.
Then fold in the eggs, parsley, and seasonings; mix together. The filling should be very spicy indeed. On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your ‘Maultaschen’ to be).
Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line.
Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond- shaped ‘Maultaschen’.
Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the ‘Maultaschen’. They’ll bob up to the surface when they’re done; remove them with a slotted spoon and allow to drain.
Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the ‘Maultaschen’ on the serving dish. Serve with slippery potato salad or a mixed green salad.