Preheat oven to 350 degrees
Mix flour, baking powder, and lemon zest in a bowl.
In a separate bowl beat olive oil, yogurt and sugar for 10 minutes
Beat egg yolks in a separate small bowl
Add egg yolks to oil mixture, folding in until the mixture is smooth. Add flour and mix well by hand.
Brush baking dish with olive oil. Add cake batter and bake for 1 hour.
Brush cake with melted butter, honey, and balsamic mixture.
Sprinkle salt onto chopped garlic. Mash into puree with blade of knife held sideways. Scrape into medium bowl.
Scrape out and discard cucumber seeds. Coarsely grate cucumber.
Squeeze grated cucumber firmly to extract as much juice as possible. Discard juice. Add to bowl with garlic.
Add yogurt, balsamic, olive oil, dill and pepper, stirring together well.
Cover and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed.
Process the onion in a food processor for 10 - 15 seconds and turn out into the center of a tea towel. Squeeze out juice, discard juice.
Add ground pork, onion, garlic, marjoram, spice blend, rosemary salt and pepper. Process until it is a fine paste.
Preheat oven to 325.
Place mixture into a greased loaf pan, making sure to press into the sides of the pan.
Place loaf pan into a water bath and bake for 60 - 70 minutes or until the mixture reaches 165 degrees center.
Remove from the oven and drain off fat.
Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat. Allow to sit for 15-20 minutes.
Slice and serve on pita bread with Tzatziki sauce, chopped onion, tomatoes and feta cheese.
Tear a large piece of tin foil. Place greens in middle. Drizzle with Olive Oil and Balsamic Vinegar. Sprinkle with spice blend.
Fold tin foil to create a pouch. Place on grill or oven for no more that 3 minutes or until tin foil is warm to touch.
In a small bowl, combine mustard seeds and dry mustard; set aside
In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
The mixture will thicken upon standing.
If it gets too thick after a few days, stir in additional vinegar.
Place potatoes in a pot, cover with water. Bring to a boil, and cook for about 10 minutes, or until tender. If you would like a more creamy potato salad, cook potatoes longer.
Drain, set aside to cool.
Place the olive oil in a deep skillet, heat on medium-high. Add onion, cook until browned. Add vinegar, salt, pepper to pan. Bring to a boil, then add potatoes and parsley. Stir to combine. Serve
If you would like this salad cold, chill, then serve.
Garnish with bacon and more parsley if desired.
Melt butter in stock pot over medium heat. Cook onions until caramelized and just beginning to brown 7-10 minutes.
Add cabbage, cook for 10 minutes. Add apple, broth, bay leaf, cloves, vinegar, juniper berries, and salt. Bring to a boil, reduce heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed.
Combine flour and 2 tbls broth until dissolved and stir into Rotkohl. Simmer for another minute. Add more salt and vinegar to taste.
Heat Olive Oil in medium saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes.
Add all other ingredients except tomato puree. stir until fragrant, about 4 minutes. Add tomato puree. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.
Remove cardamom pods.
Transfer ketchup to blender and puree until completely smooth.
Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in refrigerator for up to a month.
This Ketchup is spicy. Dip Brats, Shrimp, Pork strips, and chicken. It is delicious on scrambled eggs.
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 - 6 minutes. Drain the carrots and add back to pan with butter olive oil, butter, pepper, and balsamic vinegars. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper. Garnish with parsley. Serve immediately.