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.
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?
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”