Olli’s Saturday School – German cookery

Hey, no worries, I’m not going to make you learn how to make Sauerkraut. Not in the least because I don’t know how. :-D

Instead I’ll let you tag along with my impromptu lunch today and maybe teach you a few kitchen and food-related terms.

Here we have:
Schinkenwürfel – diced ham
Champignon
– apparently you guys call them button mushroom. The generic term for mushroom (and all kinds of fungi) is Pilz
Paprika –
bell pepper

Now what to do with that? I poured some Olivenöl in a Pfanne. some olive oil into a pan, turned up the heat, threw the ham in there, added the diced Champignons after a bit and topped it off with a cut up Tomate.

Since I don’t cook every day I stopped keeping fresh Zwiebeln (onions) or Knoblauch (garlic) around unless I plan for something specific. To be honest, gefriergetrocknet ( freeze-dried)  or powdered works as well. I added both to the pan, sprinkled generously with Salz and Pfeffer1, some freeze-dried provencal herbs and started preheating the oven. Or den Ofen vorheizen.

Kräuter = herbs
Gewürze = spices

Time to deal with the Paprika.

In a spur-of-the moment decision I cut up a ball of Mozzarella (same word in German) into small pieces, leaving a few larger slices.

The small pieces I filled into the ham/mushroom/tomato mix. The Füllung (stuffing) for gefüllte Paprika!

I put the larger slices of Mozzarella cheese on top, put the peppers into an Auflaufform or casserole dish to bake it for about 20 minutes at 200°C or roughly 390 Fahrenheit.

Guten Appetit!

Literally “good appetite”. A way of saying “enjoy your meal”.

Footnotes
  1. you can probably guess what these words mean []

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