À la Dankertier

I really love roulades. It was one of the first "German" recipes I made, when I came to Sweden. They just need a few ingredients, some cooking time and they taste amazing. You can vary the filling as you want, so I will post follow-ups with different styles. And if you make a bunch of them at once, it doesn't take longer, you can simply freeze them and have a quick lunch for the next day... Basic recipe: To start you need some fresh topside or any other tender beef . You can buy them prepared, that means cut in a few millimeter flat and 20-30cm long stripes. Now you just need to fill them. For fancy fillings see below, but here comes the truly good, only original: Put them flat out on the counter, salt and pepper them and spread a spoon of mustard on. Scatter some chopped bacon and onions on he mustard and roll them up. To fixate them, especially while cooking, use a toothpick or cocking string. Put all in a hot pan on medium heat and let them fry slowly. Turn them...

I've never been a big fan of green salad, until I tried this fantastic one many years ago in a spanish/mexican restaurant in Dresden. It came in a tortilla-bowl. Of course I could just guess what they put in, but the result came pretty close. I varied it alot, made it simpler or more fancy, but for Sophie I made almost the classic, which always looks amazing. While boiling an egg prepare the base. Make a nice green salad, with lettuce (or maché), cucumber, tomato, peppers . Add a nice Caesar salad or simple garlic dressing and some croutons (I bought a ready made set for Caesar salad. It's the perfect amount for two, and the real Parmesan fits perfectly in, too!). Finally fry a few slices of bacon (mhhh..), slice the hard boiled egg and decorate the salad with both nicely. As a variation you can simply fry bacon cubes and add it to the base, or if you like the taste as much as me, just do the cubes and the slices ;). And if you don't have an egg or the time, just ...