Sunday, 30 June 2013

Currywurst and Fries with Special Sauce

This is a post I'm really excited to share. In Germany, one of their very popular fast food items is called Currywurst. It's really a simple concept. Slice your bratwurst, bathe it in curry ketchup and top with a side of fries (that you dip in the curry ketchup). If you are a big curry fan, don't think of this as a real curry dish, it's not. If you don't particularly like curry (like me), try this. It's really not very curry like. But it's still tasty.

So then in Belgium I had an order of fries. The dutch do fries really well, and Belgium is part Dutch. They eat mayonnaise on their fries over there. Sounds strange (and is strange if you think of it as North American Mayonnaise or worse Mayo or Miracle Whip) but it is a different mayonnaise. It has more tang to it. Which worked for me because I usually eat vinegar on my fries, not ketchup. But it did take a few tries for me to accept it. So they have these little fry stands and you can get all different toppings on your fries. Special sauce, cheese sauce, pickles, red and white sauce (mayonnaise and ketchup), etc. But in Belgium the place I went to their special sauce was mayonnaise, curry ketchup and onions. Very, very tasty.

I'm going to show you the curry ketchup recipe today and then you can make two good dishes out of it.  I will also show the special sauce mayonnaise recipe. It wasn't exactly the same as the ones I ate there, but it works. The curry ketchup though was pretty much identical.

Recipes from Saveur & All Recipes.

Serves 4 (1 1/2 C. Curry Ketchup & 3/4 C. Mayonnaise)

Curry Ketchup

Fry Sauce (Mayonnaise)


Curry Ketchup
2 Tbsp. Oil
1 Onion, finely chopped
2 Tbsp. Curry Powder
1 Tbsp. Paprika
2 C. Canned Tomatoes with Juice, diced or crushed
1/2 C. Sugar
1/4 C. Red Wine Vinegar

Fry Sauce
1/2 C. Mayonnaise
Pinch of Salt
2 Tbsp. Red Wine Vinegar (I probably would just use white vinegar next time)

1/2 Onion, minced
1 Kg French Fries
4 Bratwursts


Curry Ketchup
~Heat oil in a large saucepan and cook onions until transparent.
~Add curry and paprika, stir and let cook for 1 minute.
~Add tomatoes, sugar and vinegar. Stir.
~Season with salt and pepper to taste.
~Bring mixture to a boil and then reduce to a simmer.
~Stir every so often while simmering for approximately 30 minutes until mixture thickens.
~Put mixture into food processor and puree.
~Run puree through a sieve (to make it authentic you only want the thin ketchup like mixture. I don't know if I'd put the work in though to run it through the sieve. It takes a lot of time and I don't mind chunks of tomato. But then it is more like a curry tomato sauce, not curry ketchup. So you decide).

Fry Sauce
~Combine all ingredients in a container and mix well with a fork to combine.
~Return to fridge until needed.

~Cook bratwurst
~Slice brats into bite size slices
~Bake or fry french fries
~Put brat pieces on plate, top with hot curry ketchup
~Top fries with fry sauce on one end, curry ketchup on the other and a generous topping of minced onion pieces.


Tuesday, 4 June 2013

Gooey S'more Brownies-1st Blogiversary!

I'm back! It felt good to be back in the kitchen after 7 weeks away. Now I can say I was in Europe, and let me tell you, there is two very important things the Europeans don't do well, Brownies & Chocolate Chip Cookies. They have biscuits, and the one brownie I had (no it wasn't in Amsterdam) was supposed to be the 'to die for brownie' but it really wasn't. Kinda disappointing considering I thought I had hit the jackpot when I found it on my Birthday and opted for it over a slice of cake. I made it home and my first day I avoided the kitchen, not because I wanted to, but because I had a lot of stuff to do. Day two though and I was back. I was just going to make some Toll House Cookies, because they had really turned out well the last time I made them in the new oven. But then I started thinking about Brownies, and there really wasn't any further internal debating needed. So S'more Brownies it was because I miraculously had all the specialty ingredients needed and they weren't even old and stale.

But now I'm posting this to you on my one year Blogiversary. Which is pretty cool. If you want the whole sentimental spiel about me and blogging you should check out my 100th post. I really don't have anything else to say that I didn't say there. Especially because I've been out of the loop for awhile now.

They tasted amazing. I would not recommend removing them from the pan though until they are absolutely cooled. The bottom layer even slightly warm was just a mush of brownie pudding. But oh so tasty brownie pudding. I really liked my silicone baking dish for this one though. Because of the marshmallows in it and all the sugars, I figure it might be a bit tricky to get the edge pieces out of a glass dish.

The marshmallows did amazing things. Only in a few places are there still marshmallows left in marshmallow form as you know it. Everywhere else they simply melted into the brownie batter, making a chewy brownie with a really crisp top. One thing I may consider next time is to layer Brownie, Marshmallow, Graham Cracker, Brownie instead of doing Brownie, Graham Cracker, Marshmallow, Brownie. My original thought was that it'll be a lot easier to spread this thick brownie batter on the top layer over smooth graham crackers, than it would be to try and completely cover marshmallows that just want to jump around. I know it'll change the texture of the brownie layers though because the marshmallows would then melt over the bottom brownie layer, instead of under the top layer (the graham crackers softened up perfectly, but never dissolved. They created a border between the two brownie layers). I'm definitely going to have to try this other way and let you know what method I prefer. I have a feeling that it'll make for a completely different textured brownie.

Wow, that was easy. I've been blogging ever night about my trip on a different blog and I've been typing it up on my phone because I didn't take my laptop with me. This post came together so quickly being able to type with a full keyboard. Plus, I've been home for 3 days now and I still can't get over how big my laptop screen feels.

Recipe adapted from The Royal Cook & The Big Green Bowl.

Makes 10x10 pan


1/2 C. Whole Wheat Flour
1/2 C. All Purpose Flour
2/3 C. Cocoa 
1/2 Tsp. Salt
1 C. Butter, melted
2 C. Sugar
3 Eggs
1 1/2 Tsp. Vanilla
1 C. Chocolate Chips (I used mini ones)
2 C. Mini Marshmallows
14 Graham Crackers (14 Canadian ones, they are different than the American, but you can sub the American in just fine, except the number I'm calling for won't be the same)


~Preheat oven to 350 F.
~In a medium bowl combine flours, cocoa and salt.
~In a large microwave safe bowl melt butter. Stir in sugars.
~Add in Eggs and Vanilla. Stir.
~Pour dry ingredients into wet and stir by hand until just combined.
~Stir in chocolate chips.
~Spread half of the brownie batter into a greased pan (I used a 10x10 silicone dish).
~Top with a layer of (whole, not crushed) graham crackers, followed by the mini marshmallows.
~Spread the remaining brownie batter overtop the marshmallows and carefully try to spread it out and cover all the marshmallows.
~Bake for 26-28 minutes or until top is crispy and centre still feels soft.
~Cool completely (very important, trust me) before slicing and removing from pan.