Saturday, April 08, 2006

Mustard Eggs - Senf Eier

Every now and then I get people saying "We really look forward to some German dishes on your blog." To be honest I have not really presented anything really German as yet. I have tingled through Chinese dishes, mixed up a couple of Indian meals, concocted many Italian recipes, but German .... haven't done that yet.

I know, I know! I live in Germany am together with a German and have a son who is half German, so what am I waiting for? To be honest I find German dishes and meals very heavy. After having a typical German dinner I normally feel like a ton of rocks. So, I normally leave the German cooking to my mother-in-law and enjoy it rarely but then a lot more.

Having said that I decided to make something German today for a few reasons.

It is a very light dish. Instead of serving it with potatoes you can use rice and it works really well with a light green salad.

Easter is just around the corner and I thought this would be a superb alternative to the usual Roast & Co. that is usually served up at Easter. Being really easy and super quick it gives the cook the opportunity to enjoy the time with family and friends, instead of slogging away in the kitchen.

I am also honored to present this recipe at Chef Michele's as one of her weekly Guest Bloggers.

I hope you enjoy it, whatever the reasons are you choose to serve these delicious Senf Eier.





Ingredients:

8 Eggs - hard boiled (approx. 8 minutes) and cut in halves
1 yellow onion - chopped
1-2 tablespoons butter
2 tablespoons white flour
400 ml Vegetable fond
150 g Crème fraiche or heavy cream
2-3 tablespoons dijon mustard
1/2 cup fresh dill - chopped
salt & pepper

250g rice - a mixture of plain and wild rice is great




Method:

In a heated pan melt the butter and add the chopped onions. Gently steam these until soft. Sprinkle with the flour and cook this gently, making sure it does not go brown.

Pour in the vegetable fond and mix well. Add the heavy cream and allow to simmer for approx. 5 minutes. Add in the mustard and salt and pepper to taste.

Cook the rice according to instructions.

In the meantime add the egg halves into the mustard sauce and heat through. Sprinkle the chopped dill over the sauce. Serve this on a heated plate with the rice.

A nice side dish to this is a big green salad with a light vinaigrette.



Verdict:
There is something about this dish that really makes the mouth water. The smooth creamy texture of the sauce. The ever so light and tangy taste of mustard combined with the eggs. It is hard to believe a dish so easy can offer such a variety of flavors. But it does!
Soeren polished away an egg and a half with a large helping of rice. Tom? I stopped counting after his third helping. At first he was disappointed that I was serving this with rice instead of potatoes (I said he was German, didn't I?) but once he tasted the combination with the wild rice he said it was just perfect.

3 comments :

  1. Hi Meeta,
    I, too, like the mixture of white and wild rice. I normally buy the premixed variety from 'Plus'. You know, their new Viva mit Vital range.
    Anyway, I cooked your menu for dinner today. Oven baked veggies and warm potao salad. I served that with Focaccias with okives and walnuts. Yummmmmm... Gopal, my husband and his colleague from work who was there for dinner (now that's similar to the dinner you had too) were both raving about it. Thanks for both posts. I want more of such posts now. So, when's the next then?

    ReplyDelete

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta