Hofbrauhaus

This was one of my favorite meals during my 2 week mini euro trip last month.
My dad and I went to the Hofbrauhaus in Munich, Germany. A friend recommended weißwurst because it was "very German" so i took a chance. I had white sausage (weißwurst) with sweet mustard which I have to admit didn't taste like much. The pretzel was actually the only pretzel I had in Germany and it was delicious. You never really can go wrong with salty carbs. And to wash it all down, a liter of beer. Yes I went to Germany not liking beer and I ended up downing beer by the liter. All in all, a great experience.

My Version of Asian

So Kelley guilted me into posting again. I know I've been lazy lately so here I go again.

For those who know me, know I do not like Asian food. Indian food I love, but any further than that and it is just not my thing, However, it was my mom's bday so I was forced to make Asian. I saw an episode of Jamie Oliver and the food actually looked good so I took a chance. Of course I modified it a bit and just threw everything together. Surprisingly, I actually really liked it and it was a big hit. I might (might) make it again.

here's the recipe
http://www.jamieoliver.com/recipes/chicken-recipes/green-curry-crispy-chicken-kimchee-slaw

Nut Rolls

We have tried and failed many a time to replicate the nut rolls that my Slovak great grandmother, Baba, used to make. We finally got it!! Woohoo!!




Nut Filling for 2 rolls:
4 cups ground walnuts
1 1/4 cups sugar
1/2 cup milk
2 tbsp. sugar
1/2 tsp. salt
1 stick butter
2 egg whites

Add sugar to walnuts. Brown butter on the stovetop, add milk, and pour into the walnuts. Beat egg whites with 2 tbsp. sugar until peaked, fold into walnuts.

Dough for 6 rolls:
6 cups flour
1tsp. salt
1/2 lb. butter
3 tbsp. sugar
3 eggs
1 cup sour cream
2 packets yeast
1/2 cup warm milk

Mix butter, flour, and salt with dough hook, Add eggs and sour cream. Dissolve yeast and sugar with warm milk, add to flour mixture. Mix until dough pulls from bowl, remove and kneed. Separate into 6 balls and let rest 10 minutes. Roll until about 1/8" thick and spread with nut filling, leaving about 1/2" edge without nuts. Roll, tucking the end and edges underneath. Let rise until doubled in size, brush with egg yolk, and bake for 25-30 minutes at 350.