Hello!
I am Greenie, your guide.
The recipes might have been your reason for visiting this page. Some are really worth trying!
Another funny thing about my boss: Now that he is worldwide known as an authority on GRUENKERN he treats his visitors with different dishes made of gruenkern.
But as soon as they are out of the house he sinks his teeth into something meaty!
Some recipesEnjoy your first gruenkern dish!
Hi, you American friends! Good news for you! Right there in the States is a company supplying you with spelt products and gruenkern will soon be available: Purityfoods
Here is an important link in Germany if don't know where to get gruenkern: Naturkost
You can also write to my friend
Dr. Dieter Thoma
Frankendomstr. 5
D-97944 Boxberg
and arrange some shipping procedures
Dieter's gruenkern is something special: It is produced biologically!
I recommend it!
Today I have only three basic recipes for you - soon there'll be more:
Gruenkernburger
Ingredients: 250g ground gruenkern, 500ml bouillon, a cup of breadcrumbs, 1-2 eggs, chopped onion and parsley cooked in 1 tbsp. of oil, salt, pepper, nutmeg.
Simmer gruenkern and bouillon together until it becomes a thick paste. Add all other ingredients. The whole mixture has to turn cold(!) before you form hamburgerlike patties, dip them in breadcrumbs und fry in sizzling fat until brown
Sandwich spread
Soak 2 cups of ground gruenkern in 1 1/2 cups of water for at least 2 hours. Mix it with the following ingredients: 1 diced onion, 200g margarine, 4 tblsp. salad oil, 2 gloves of minced garlic, 1 cup Hefeflocken (lit. flakes of yeast - what's the correct term in English?), a few drops of lemonjuice, and according to taste a bit of mustard, black pepper, nutmeg, salt and marjoram. Add fresh herbs according to taste and season!
Soup of gruenkern
Ingredients: 40g of ground gruenkern, 40g fat, 1 1/4 liters bouillon, 1 egg yolk and sour cream according to taste. You can add dumplings, roasted cubes of bread or mushrooms.
Take the ground gruenkern and roast it in sizzling fat until it turns to a light brown. Pour in the bouillon and simmer for 5-10min. Thicken with egg yolk and add other ingredients.
(from: Küchendüfte aus Wölchingen und Boxberg, Herausgeber: Evang. Kirchengemeinde Boxberg-Wölchingen)
Boxberg