First of all, a Happy New Year to all readers of this humble blog. Sorry for the long delay in posting, but I've been away from home during the week before christmas for work-related reasons and christmas break turned out to be just that. A break.
To get things started in the (not yet) Year of the Rabbit, here's a fast and easy recipe which I first made in November 09 but didn't get around to post since my harddrive which had the pictures on them broke.
Adapted from Eier, Kartoffeln, Senfsoße by rosa from Schnuppensuppe
3-4 medium potatoes, peeled (or unpeeled, if using young potatoes)
some mustard bechamel sauce
Boil the potatoes. Add the eggs about 10 minutes before the potatoes are tender. Drain. Peel the potatoes and eggs. Serve with mustard bechamel.
Adapted from Ich helf dir kochen by Hedwig Maria Stuber
40 g butter
40 g flour
about 1/2 liter milk (or half milk, half stock)
2 Tbsp sour cream
3 tsp mustard (or to taste)
Melt the butter in a saucepan which looks slightly too large for the amount of butter used. (the sauce will increase in volume as you incorporate the liquid) Add the flour, a tablespoon at a time, and stir in. Add the liquid in small batches and stir in until the sauce has the desired consistency. Add the sour cream and mustard and stir in.