The student Christmas menu includes a so-called lumberjack’s salad with sausage and a bread and butter pudding as a sweet spot.
Lumberjack’s Christmas salad with wine sausage
Amount: 4 portions
- 6-8 larger potatoes
- small jar of cucumber
- 2 onions
- oil / mayonnaise
- salt and pepper
- wine sausage – count about 500g or more
- coupling toothpicks
The potatoes for the salad are cooked in their skins ideally the day before, but if there is no time, they can be cooked classically without skin on the day of cooking. Cut the peeled boiled potatoes (ideally already cooled) into cubes as well as onions and cucumbers and mix everything and season with salt and pepper. To finish, add a little oil or mayonnaise.
I go to the farmers’ markets to buy wine sausage, but if I don’t get it, the sausage can be found in the meat shop or, eventually, in the supermarket chains. We roll the sausage into spirals at your discretion and then pierce it with a toothpick to prevent it from falling apart. Then, on hot oil or fat, we fry until golden on both sides. If we prefer a less fatty variant, we can bake on baking paper in the oven at around 180 °C. When serving, it is good to drizzle the sausage with lemon juice.
Bread and butter pudding
Amount: 4 portions
- 1 tray of cottage cheese – full-fat / semi-fat – to taste
- 4 apples
- 2 eggs
- 4 bright baguettes (or 6 rolls a day old)
- 1dcl of milk
- a small piece of butter
We prepare 3 bowls and a baking tray, in which we will bake the whole bread and butter pudding. Cut the baguettes or rolls into slices and put them in a bowl, if they are a little older, pour milk over them and let them stand for a while (be careful! don’t water too much, they shouldn’t really float). In the meantime, we erase the baking tray and sprinkle it with breadcrumbs, for example. We peel the apples, then slice or grate them, and then season with sugar and cinnamon, and we can also squeeze lemon juice to keep the apples from browning. In two bowls, separate the yolk from the egg white. In the bowl where we have the egg yolk, we add the curd and we can sweeten to taste. In the baking tray we layer the ingredients: first we put the pastry, then the apples and on top the curd, the last layer will be the pastry. We whip the snow off the egg whites and cover the whole bread and butter pudding with a blanket. Put in the oven at 180°C for about 30-40 minutes, check occasionally. When the white blanket starts to catch the golden color, we’re done. We can serve the desert together with the sweet curd if there is any left.
Bon appetit from Elis from Sutnarka / Information and Counselling Center!