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| Kransky and Sauerkraut | Lemon Mouse | Rice Pudding | Table of links |
Recipe for Kransky and Sauerkraut
Cut Kransky in half lengthways and fry to remove fat. Remove and drain. Fry onion and bacon, then turn down pan to warm ready for sauerkraut later.
Wash sauerkraut well in water to remove pickle acid and let drain.
Peel cut and boil potatoes till soft. Drain and mash well. Put in butter and milk and finley chopped parsley.
Put drained sauerkraut in same frypan as the bacon and onion and mix with the onion and bacon and caroway seeds and simmer for 3 min while stiring add a bit more water if drying out. Place the fried kransky halves on top of the sauerkraut mixture and cover for 10 min whilst slow simmer.
Serve with the Mashed Potatoes
Separate egg whites from yokes. Set aside the whites for now (but keep)
With the yokes add sugar and beet till smooth. Add half of the lemon juice and all of the grated peel.
Boil 50ml water (in microwave in a glass with a handle is easy) and then add in the geletine and stir with a fork until all disolved. Add in the rest of the lemon juice to cool the mixture down a bit and then mix in with the egg yokes thoroughly. Place mixture in fridge. Keep checking after about 30 min until the mixture starts to go jelly like. Do not want to let it fully set though.
Whilst waiting for the yokes to harden up beat the cream to peaks. Place in fridge until ready.
Take the egg whites and beat them to peaks and then fold in with the cream. When the yoke mixture is ready in the fridge fold the two mixtures together carefully so as to not deflate.
Place in the fridge in a nice serving bowl. Will be set in about 2 hours. Serve with whipped cream or icecream. Lemon flavour is sharper the next day.
Boil rice (short grain is best as you want it to fall apart) in water (start with 500ml) until like porridge. May take up to 2 hours. The first 20min the rice moves around freely but after that you need to keep stiring regularly or the rice will sick and burn. Keep topping up the water. Should eventually end up with about 300ml of gel.
Whilst still warm mix in the sugar, almond essence and chopped nuts.
This rice mixture can be made up to 2 days before serving and kept in the fridge.
Whip cream and fold in to cold rice mixture gently just before serving.
Serves about 4 people and goes well with a rasberry sauce.
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