Today I want to talk about tipping in restaurants and cafes. This is a matter which varies so much between countries, and can even cause offence if done wrong. Continue reading “Tipping Etiquette in Germany”
You might have tried “Weinbergpfirsich Senf”, mustard made from peaches grown in the Mosel vineyards. Happily, today I stumbled across a recipe which is on the other end of the spectrum – pralines made from those peaches. It goes like this: Continue reading “Recipes from the Mosel – Vineyard Peach Pralines”
Here is an interesting recipe I found on the German website Römische Weinstraße. It is called “Weinsuppe mit Pilzen”, which is wine soup with mushrooms. I have not tried it yet but if anyone does give it a go I would be interested in knowing how it tastes. Continue reading “Recipes from the Mosel – Wine Soup with Mushrooms”
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.
A nice explanation by a fellow WordPress blogger backpackerlee of three of the most popular German sausage variations. A great start for novices!
For 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?
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.
For those of you interested in Mosel regional cooking, here is a recipe which may not appeal to everyone but I personally quite like – fried eel. Eel is one of those foods that people (Cockneys excepted) unfairly dismiss without even trying, but I say if you ever get the chance, give it a whirl. Continue reading “Recipes from the Mosel – Fried Mosel Eel”
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 choices are severely limited given menus usually only offer huge slabs 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!