The husband ended up victorious so Tweeny and I had to grocery shop, prepare and cook a whole week’s worth of the winning country’s food – Germany!
With the World Cup weeks behind us, it was time for Tweeny and I to pay up on the wager.Question was what to make?
My experience with Germany and German cuisine was quite limited. I took my first overseas solo trip fresh out of high school and first stop was Frankfurt, Germany to visit and stay with some family friends. Being a baby faced and an inexperienced traveler, I ate all my meals with my host family, who were lovely but were not native Germans so I enjoyed a lot of excellent Russian food on the trip but no German food.To bridge my knowledge gap, I asked an expatriate German living and working in Canberra for some inspiration on traditional food. I learned that I had missed out on trying rich, substantial comfort food whilst in Germany, with each region having its own speciality dishes and traditional cuisine.
Rhineland-Palatinate: Germany’s wine region famous for the Palatinate sow stomach served with potatoes and Sauerkraut and a glass of Riesling
Berlin: potato pancakes, pan-fried potatoes topped with a fried egg, farmers breakfast (leftover tomatoes, ham, vegetables pan-fried with potatoes and whisked eggs), pan-fried liver with mashed potatoes, apples and onions, “Currywurst” Curry sausage
Baden-Württemberg: Cheesespätzle (egg noodles with Emmentaler cheese and roasted onions), Black Forrest Ham, onion tart, pan-fried sausages and sauerkraut, Black forest cake
Thuringia: Thüringer Rostbratwurst (char grilled sausage, made of minced meat spiced with marjoram, caraway, garlic) in a bun with mustard, roasts with red cabbage and potato dumplings, lots of cakes
Saxonia-Anhalt: Rotkäppchen Sekt (Sparkling Wine), Halberstadt Sausage (world first canned sausages), Baumkuchen (tree cake, a layered cake); Halloren Kugeln (Chocolate balls)
Saarland: potato cake served with a cream-bacon sauce, potato or green bean soup, apple cake
Schleswig-Holstein: roast lamb, Tilsiter cheese, oysters, Lübecker Marzipan
Hamburg: go to the famous Hamburger Fish market and have lots seafood
Mecklenburg-Western Pomerania: rollmops, caramelized pan-fried potatoes, meat with raisins, Labskaus (meat and herring stew with fried eggs), hearty stew of pears, beans and bacon
Brandenburg: Spree Forest gherkins, carp
Hesse: Frankfurter Würstchen (scalded sausage served with bread and sauerkraut), Apple wine, sour milk cheese
Saxonia: Dresdner Stollen (sweet bread), spicy Lebkuchen (gingerbread), lots of micro breweries
Bavaria: White sausage with sweet mustard, Bretz’n (pretzels), beer, pork knuckles, bread dumplings, sour marinated beef
So much food for thought (pun intended)! Now to decide on what to make for our week of German cooking.
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