Recipes from the Mosel – Festlicher Weinpudding (Festive Wine Pudding)

Here is an 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! Continue reading “Recipes from the Mosel – Festlicher Weinpudding (Festive Wine Pudding)”

TV Dinners Aldi Style

I recently discovered that the budget supermarket chain Aldi does a range of chilled as opposed to frozen ready meals (“Fertiggerichte”). You just bung them in the microwave for a few minutes and hey presto, dinner is served.

I know this is not a new idea – we Brits were the pioneers of TV dinners. What sets these apart is that each day a number of different options are offered. The portions are enough even for a larger size bloke like me, and they are quick, convenient, filling and above all, typically German. Oh, and the price is really good too.

The selection of meals offered changes on a very regular basis. The picture shows gammon (“Kasseler”) and sausages which were very tasty indeed, although I did add the mustard myself! Other typical dishes include kale stew (“Grünkohl”), roast pork or turkey as well as the more regular dishes such as pasta and Bratwurst.

German Food versus British Food

DinnerFor those foodies out there, the Local (an online newspaper) ran an article pitching several well known British dishes against their German counterparts. It was a close match, but the Brit nosh won the game 7 to 6.

Personally speaking, I think Shepherds Pie beats Sauerbraten hands down. Also the Käsespätzle versus Cheese on Toast was a bit of a home goal, especially if the latter has a dollop of Branston Pickle on it! And don’t even get me started on the numerous merits of the great British fry up!

You can see the full article by clicking here. How do you find German food compared to food from your home country?

Mosel Regional Cuisine – Winzerteller

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People often ask me what typical regional cuisine is in the Mosel valley, but it is a very hard question to answer. What does seem to pop up regularly on menus in the eateries along the river is the “Winzerteller” which literally translates to “Vintner’s plate”. It’s not unique to the region, as I know such things are popular in other states such as Bavaria (where it is called “Brotzeit”), but it is the perfect accompaniment to the local Riesling wine.

As you can see, it is basically just a wooden platter with a selection of meats, cheese or both. The meats usually include cured ham and sliced sausage – often homemade – such as black pudding (“Blutwurst”) and liver sausage “Leberwurst”).

The platter in the picture is from a restaurant in Zell (I will publish the name when I remember it!) and includes cured ham and sausage made from local wild boar (“Wildschwein”). It is one of my favourite meals.

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