Recently I met up with my friend James in Bernkastel Kues. We were scratching our heads for places to eat when I remembered a place I drive past whenever I visit the town. Continue reading “Kloster Machern near Bernkastel Kues”
I have to admit, like this guy I too find some German food a bit strange. However, what strikes me the most that unlike so many other cuisines, it remains true to its roots.
Back home in Britain, our national and regional dishes seem to have been unceremoniously raped and pillaged by celebrity chefs. You know, the ones telling us to cook a traditional Sunday roast in “EVOO” (took me ages to realize what that was), and to replace the roast spuds with quinoa garnished with flat leaf parsley and truffle oil. The final straw for me was when that Heston geezer got Little Chef to start dribbling balsamic vinegar around the edges of their full English.
In contrast, German food – as weird as some of it may seem to us ‘auslanders’ – does remain pretty unadulterated. It is pretty much as Großmutti would have cooked it years ago. And not a drop of chilli oil truffle oil or pink Himalayan salt in sight!
(The following content is reblogged from “Oh God My Wife is German:)
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…
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It is now harvest time in the Mosel and traditionally this is when the Germans enjoy the Riesling equivalent of Beaujolais – Federweisser. This is the youngest wine, being served as soon as the alcohol content reaches four percent. Continue reading “Zwiebelkuchen and Federweisser”
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 don’t know about you, but the Germans do serve some dishes in such a way that makes it impossible not to chuckle. In Britain, we say it is impossible to eat a sugared doughnut without licking your lips. In Germany, the corresponding challenge is to eat a huge Bratwurst served in the smallest of bread rolls without laughing. Continue reading “Excuse Me Sir, Your Sausage is Poking Out…!”
Recently I posted a recipe for a Small Vinter’s Breakfast (“Kleines Winzerfrühstück”) containing eggs, potatoes and bacon. I have since found another recipe on the same website recipe – Mosel.de – for a Vintner’s Breakfast but this time using river fish. Continue reading “Recipes from the Mosel – Vinter’s Breakfast (Winzerfrühstück)”
This is a recipe I found on the German Mosel.de website. I am not sure what makes it different from a “Bauernfrühstück” (Farmer’s Breakfast), but it’s really tasty all the same. The streaky bacon (“Speck”) referred can be bought ready cubed or in a single piece. It is usually very fatty, very smoky but also very tasty. It may be more familiar to some by the French word “Lardons”. Continue reading “Recipes from the Mosel – Small Vinter’s Breakfast (Kleines Winzerfrühstück)”
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.