One thing that struck me when I first came to Germany was that it is not exactly a safe haven for vegetarians. Pork features in so many dishes including the humble fried potato, and non-meat eaters are not exactly spoiled for choice as menus rarely offer anything which does not comprise a huge slab of animal fried in fat from another. So I had to laugh when I read this article in The Local – given what is illustrated in that, I am now really grateful I am a meat eater!
Here is another intriguing recipe using Riesling (or any other) wine, and despite it being called “festive” there is no reason why it cannot be enjoyed at any time.
Being a useless cook myself, I have to admit that I have not attempted to make this one yet, but if anyone does I would love to hear if it was a success!
You will need:
- 750 ml Riesling or other white wine
- 5 eggs, separated
- 5 tablespoons sugar
- 3 tablespoons cornstarch
- 1 sachet vanilla sugar
- 50 grams ground almonds
- Cinnamon and sugar to finish
Briskly beat the wine with the egg yolks, sugar, vanilla sugar and starch over a gentle heat until thickened – do not overheat as it will scramble! Beat the egg white until stiff and fold in the almonds.
Pour the egg yolk mixture into a greased baking dish and top with the egg white mixture. Bake for about 20 minutes at 200 ° C. Sprinkle with cinnamon and sugar.
(Adapted from the recipe the German imosel website which can be found here).
Here is an interesting recipe I found on the German website “Römische Weinstraße“. I have not tried it yet but if anyone does give it a go I would be interested in knowing how it tastes.
Ingredients (for 4 people)
- 20 grams butter
- 250 grams fresh mushrooms
- 500 ml chicken broth
- 250 ml cream
- 250 ml Mosel Riesling
- 2-3 teaspoons starch (such as corn flour)
- Salt, pepper, nutmeg, chopped fresh herbs
Slice the mushrooms and fry in butter. Meanwhile, combine the chicken broth and cream in a saucepan and bring to a boil. Cook for a few minutes to reduce. Whisk the starch into the wine and add to the broth/cream mixture, stirring continuously. Simmer, stirring regularly, until thickened. Add the sautéed mushrooms and season the soup with the chopped herbs, salt, pepper and nutmeg to taste.
It was not the response I expected: Years ago when I still lived in Germany, I took a Canadian friend who was visiting me in Frankfurt to a restaurant highly regarded for its German cuisine. I was glad I had made a reservation, it was Sunday evening and the restaurant was packed. My Canadian friend, […]
Please note this is a reblog from Spoonfuls of Germany, which is a great site and I do recommend you check it out.
Sorry for not posting anything for a while – I have don’t seem to have had five minutes to myself because over the last six weeks I have taken no fewer than five flights to five countries, hired three different cars, spent an absolute mint on fuel, gained several kilos and secured a new job! Trust me, I really do need a holiday right now…!
Anyway, today I will talk about tipping in restaurants and cafes. This is a matter which varies so much between countries, and can even cause offence if done wrongly. Continue reading
Well, the Christmas countdown has now officially started and that means that the Christmas markets are now underway across Germany.
So now is the time to start doing a bit of Christmas shopping, and while you are at it you may as well have a few glasses of the legendary Glühwein to keep you warm. And if you get a bit peckish, there are always seasonal treats available to accompany the plonk.
There are numerous markets across the region. In the larger towns and cities, they are generally open daily, but in the smaller towns and villages they may only operate for a few days. I myself am not so keen on the larger markets as they tend to be a bit “samey”, whilst the smaller ones can have bags more Christmas spirit about them and I am not necessarily talking about the bottled kind.
To find a list of markets taking place in the area, click here. Given that the towns along the river are all quite small the events will be easy enough to find – just follow the crowd!
Now that Easter is behind us and summer is on the way, the season for wine festivals has begun. Most towns and some villages along the river have at least one such event during the year where the local wine is celebrated, and they really are a great way of getting to know the local plonk, culture and customs. And of course, because copious amounts of alcohol are involved, they are usually very lively but friendly also.
One such festival takes place on 26th April 2015 in my town, Zell, and is known as the Zeller Schwarze Katz Festival. This is an intriguing event as it combines three of my main passions – food, drink and walking. In a nutshell, there are predefined routes in, around and above the town, along which are strategically placed rest areas where good food and wine are served. In my humble opinion the combination of stunning scenery, heaps of local plonk and nosh make for a perfect day.
A flyer for the event can be found here. It is in German but pretty easy to follow. Unfortunately for me I will be travelling abroad again that day (trust me, I am seriously gutted about that), but please do let me know how it was if you do attend.
I don’t know what is going on with me lately but I am on a roll with my German cooking! I promised myself I would try harder to learn these great dishes of Toblerone’s culture..anticipating one day that we have children of our own to share it all with. So far, looks like I’m living up to that promise!
The other day I found a package of German Knockwurst at our grocery store (made by Boar’s Head company) which I liked since it was in it’s natural casing with zero additives. I hate all that “added caramel” for color plus 8,000 extra chemicals. Just trying to stick to what is clean and good! (The German way of course!)
I wasn’t sure what I would make with Knockwurst but there is one thing I know…nothing goes better with Wurst than….yep…you guessed it….BEER!!!
What You Need:
Knockwurst (I used a…
View original post 354 more words
I have to admit, whilst like this guy I too find some German food a bit strange, what strikes me the most is it remains true to its roots.
Food back home seems to have been unceremoniously raped and pillaged by celebrity chefs who tell us our traditional Sunday roast should be cooked in “EVOO” (took me ages to realize what that was), accompanied by a side of quinoa and garnished with flat leaf parsley. And for Christ’s sake, why the hell did that Heston bloke have to insist Little Chef dribble balsamic vinegar around the edges of a morning fry up?!
In contrast, German food – as weird as some of it may seem to us auslanders – does remain pretty unadulterated and is as Großmutti would have cooked years ago and without a drop of truffle oil in sight.
When you think of German food, what’s the first thing that comes to mind? Lots of meat? Sausage? Bread? Sauerkraut? (Endless fields of pig bodies to satisfy Germany’s disturbing and straight up demonic appetite for all things swine?) Before moving to Germany, I thought of these things too, because I had no idea just how weird and diverse German food really is — or that I would someday learn to love the nightmarish display of grotesqueries at the grocery store.
What follows is a list of the 10 weirdest foods I have learned to love as an American expat living in Germany:
Also known as Blood Tongue, this little childhood trauma is made from pig’s blood, tongue, fat and sometimes oatmeal or breadcrumbs. (They probably throw a live piglet in there too, just to keep things cute.) The first time I tried Zungenwurst, I hacked it back…
View original post 1,146 more words
Here is an interesting blog post from The Diary of Sugar and Spice on the German love of cream cheese. Lecker!
Yes. Cheese. Specifically Cream Cheese. Just work with me here…
To me, cream cheese is typically in the All-American household. We obviously are known for loving bagels and we all know that bagels are just NO BUENO without a big old glob of cream cheese on it. Besides the bagel situation, I was always a big cream cheese and jelly fan (mom can attest to that!) Its good for cooking as well. Some use it in sauces to thicken it and make it creamy and of course we can’t forget my birthday cake, chocolate chip cheesecake!!!
I actually don’t even know why I’m talking about this when I’m doing this special diet that does NOT allow any kind of cream cheese.
In Germany, cream cheese, known as frischkäse, is used as a spread on sandwiches among a few other things. I used to LOVE picking out a new flavor at…
View original post 443 more words