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Sig's German Bagel and Bretzel Stuffing

Before you jump to Sig's German Bagel and Bretzel Stuffing recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone's active contribution. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your cooking area more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The correct temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and also 0F. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably easy to live green, of course. A lot of it is basically utilizing common sense.

We hope you got insight from reading it, now let's go back to sig's german bagel and bretzel stuffing recipe. You can cook sig's german bagel and bretzel stuffing using 14 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Sig's German Bagel and Bretzel Stuffing:

You need 450-500 grams of bagels and/ or large bretzels in total weight.
Use 4 of crusty rolls from day before.
Prepare 1 of good handful of flatleaf parsley.
You need 1 tbsp of dried wild garlic or 1 clove of garlic finely minced.
Use 1 of large white onion.
Provide 1/2 liter of full fat milk.
You need 4 of medium sized fresh eggs.
Get 6 leaves of fresh sage or 1/2 teaspoon dried sage (optional, to ta.
Prepare 1/2 of crisp apple finely chopped up into small pieces.
Use of salt and freshly ground black pepper.
Provide 1 pinch of ground nutmeg (optional).
Prepare of butter for sautéing the onions and herbs and the greasing of the.
You need 2 1/2 tbsp of plain flour for dusting the baking tin.
You need 1/2 of small crisp apple per person, cored and sliced and a little.

Steps to make Sig's German Bagel and Bretzel Stuffing:

Use old bagels/bretzels (remove salt crystals from bretzels, if you bought salted ones) from the day before or leave them out to dry a little the night before. Cut all the breads into small cubes on the day of using them..
Melt some butter and sauté chopped onions garlic, sage and parsley set aside to cool.
Simmer the milk and pour it over the Bagel chunks, leave to stand for an hour or so.
Mix well together making sure that it a not to dry. It should be similar to normal stuffing mix, add the very finely chopped apple pieces..
Separate the egg yolk and egg white, add the yolks to the butter herb mix then add this to the Bagel that is soaked. Season with salt and pepper and a hint of nutmeg if you like.
Preheat oven you 175 °C.
Gently whisk the egg whites with a small pinch of salt and lift them under the mix.
You can either butter and dust with flour a medium to large bundt tin or gugelhupfform or use separate smaller serving tins like mini gugelhupf to spread the mix into bake if using a larger form for about 45 to 50 minutes or if using the small separate ones until set and golden brown.
If you want to use a different tin or ovenproof dish to bake your stuffing, you may have to adjust the cooking time, make sure that it cooked evenly through on all sides all the way as you would with a skewer just the same, just like you would with a cake..
Core and cut an apple in halve so that it can serve two people, slice each half thinly and put into a small dish with a little butter and saute/roast in oven or pan for about 10 minutes or so.. Serve as a side to the stuffing..
Insert a needle or skewer to test if it comes out clean. If it does the stuffing is cooked. If it does, turn over the tin and serve hot with the apples and the main meal..

When a bagel or pretzel dipped in lye solution goes into the oven, the lye reacts with the carbon dioxide given off by steam from the A common home alternative to lye when making pretzels or bagels is to use a baking soda solution. Resh baked crispy bread, french baguette, turkish sesame bagel and german pretzel in the basket. Personally, I'm kind of at an interesting time right now. Since late last summer, as I know I've mentioned a With this mental banter banging around, when I first saw Trader Joe's Pretzel Bagels up on the shelf near the checkout, my first. German bakeries also sell rolls made with this same dough, which are good with liverwurst or other aufschnitt (bologna), in the middle.

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