DAAD Culinary Journey Study in 2011
June 7, 2016 | Author: angelita2687 | Category: N/A
Short Description
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A Culinary
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A flavourful journey of discovery through Germany!
1. Is getting started difficult? Not with us! Ger man universities offer a comprehensive range of advisory and support services – from finding accommodation and jobs to helping you plan your studies. 2. Engineer, biochemist – or maybe linguist? There are a wide range of degree courses available at Ger man universities, including more than 1,000 international programmes. Therefore, you will definitely find a degree programme that best reflects your future career plans.
3. Learning from the best! At German universities, highly qualified scientists from around the world conduct research and provide instruction. Both the universities and students profit from this.
4. Theory and practice go hand in hand! There are close links between the science and business communities which benefit undergraduate and post-gra duate students, giving them the opportunity to put theory into practice early on.
5. International exchanges! German universities promote global cooperation between scientists and stu dents to ensure that the best minds are involved in projects.
5
reasons to study at a German university
A gourmet tour of German culinary culture
01 02 03 04 05 06 07 08 09 10 11 12 13 14 15
Apfelkuchen | Apple cake Baumkuchen | Treecake Bayerische Brotzeit | Bavarian snack Bayerische Creme | Bavarian crème Biervielfalt | Beer diversity Currywurst | Curried sausage Christstollen Dresdner Art | Dresden-style fruit cake Gänsebraten | Roast goose Grüne Soße | Green sauce Käsekuchen | Cheesecake Käsespätzle | Cheese noodles Kartoffelpuffer | Potato fritters Kartoffelsalat | Potato salad Knödel & Pilze | Dumplings & mushrooms Königsberger Klopse | Königsberg-style dumplings
16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
Labskaus | Lobscouse Leipziger Allerlei | Leipzig-style mixed vegetables Marmorkuchen | Marble cake Matjes | Pickled herring Maultaschen | Pasta pockets Pellkartoffeln | Boiled potatoes Rheinischer Sauerbraten | Rhenish marinated roast Rote Grütze | Red fruit jelly Schwarzwälder Kirschtorte | Black Forest cake Spargel | Asparagus Spreewaldsoße | Spreewald sauce Thüringer Bratwurst | Sausage Waffeln | Waffles Weihnachtsgebäck | Christmas biscuits Zwiebelkuchen | Onion flan
Region The “old country” region along the North Sea coast has a famous, centuries-old fruit growing tradition. Even today, the pulsating metropolis of Hamburg on the River Elbe is affectionately called the “fruit garden”. The region’s nutrient-filled marshland soil produces the very best fruit for a juicy apple cake.
01
Origin Apple cake is popular throughout Germany, though pre paration methods do vary from region to region. Sometimes, the cook will add raisins or almonds to the apple filling.
ipe
Rec
elApf en h kuc
01 Apfelkuchen
Instructions Cream the butter in a blender. Gradually add the sugar and eggs and continue mixing until the mixture is light and fluffy. Combine the flour and baking powder and add it to the butter and sugar mixture. Put the cake mixture into a spring-release baking tin that has been greased with butter and smooth it flat. Peel, core and quarter the apples. Cut several slits on the back of the apple quarters and place them on the mixture with the slits pointing up. Bake the cake at 180 °C for around 40 minutes.
Tipp Tip
Dust with icing sugar and serve with whipped cream.
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Ingredients 120 g soft butter, 140 g sugar, 1 pack of vanilla sugar (8 g), 3 eggs, 200 g flour, 1 level tsp. baking powder, 4-5 sour apples.
Region Mainfranken, the region between Bamberg and Aschaffenburg, is a fam ous wine producing region. Romantic Christmas markets in medieval towns attract tourists from all over the world during Advent.
Origin Treecake was the tradi tional wedding cake of the 15th century aristocracy. It is made of many different layers which give the cake slices a pattern that looks like the growth rings on a tree trunk.
02
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Rec
mBau en h kuc
02 baumkuchen
Instructions Preheat oven to 240 °C top heat. Line a spring-release baking tin with baking paper and brush butter around the edges. Cake mixture: Cream the butter and the sugar until light and fluffy. Separate the eggs. Stir the egg yolks into the butter mixture one by one, then sieve the flour and cornflour on top. Add the lemon rind, vanilla pod pith, almonds and rum. Combine into a smooth mixture. Whisk the egg whites until stiff and stir into the mixture. Put 2-3 tbsp. of mixture on the base of the cake tin and smooth even. Bake on the top rack for 3-4 minutes until golden brown, then smooth another 2-3 tbsp. of mixture on top and put the tin back in the oven. Continue until you have used up all the mixture, reducing the baking temperature if necessary. Leave the cake to cool in the tin, loosen it from the sides and turn out onto a wire cake rack. Glaze: Make holes in the cake with wooden skewers when it has cooled and pour orange liqueur over it. Warm up the apricot jam and spread it on the cake. Break the chocolate into pieces, melt it over a water bath and leave to cool slightly. Brush the melted chocolate on the cake and leave to set.
Tipp Tip
Confectioners make treecakes in a special cylindrical shape. You can use a spring-release baking tin to make the cake at home.
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Ingredients Cake mixture: 250 g butter, 250 g sugar, 6 eggs, 125 g flour, 125 g cornflour, 1 knife tip of lemon rind, the pith of a vanilla pod, 75 g peeled, ground almonds, 2 cl rum. Glaze: 75 ml orange liqueur, 75 g apricot jam, 250 g plain chocolate (60 % cocoa content).
Region Modern art at the Neue Pinakothek or a peek inside the famous Frauenkirche? A visit to the Hofbräuhaus or a relaxing sojourn in the English Garden? Munich, the lively state capital of Bavaria, has a wide range of attractions and provides any visitor with an unforgettable experience.
03 ipe Rec
e isch r e Bay tzeit Bro
Origin In the 19th century, King Ludwig I granted the Munich breweries the privilege of serving food in beer gardens. Vis itors from breweries in the surrounding area had to bring their own food with them – and they are still permitted to do this today. It marked the beginning of the traditional Bavarian snack, or Brotzeit as it is called in Bavaria.
03 Bayerische Brotzeit
Ingredients 8 Bavarian veal sausages, 4 large pretzels, sweet mustard.
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Instructions Put the veal sausages in a pan of cold water. Heat up the water. It should be hot but not boiling, otherwise the sausages will burst. Let the white sausages simmer for a few minutes, then put them on plates.
Tipp Tip
Bavarian veal sausages taste best with fresh pretzels and sweet mustard.
Region Bavaria is the largest state in Germany. It is famous for its Oktoberfest, lederhosen and panoramic Alpine setting. Until 1918 Bavaria was ruled by kings. The most famous of these, Ludwig II, built numerous palaces such as Neuschwanstein Castle near Füssen and Linderhof near Ettal.
04
Origin According to legend, the first Bavarian crème was created by Isabeau the Beautiful. Daugh ter of Bavarian Duke Stephan, she lived in the 15th century.
ipe
Rec
he risc e y Ba me cre
04 Bayerische Creme
Instructions Soak the gelatine sheets in cold water. Separate the eggs. Beat the egg yolk with half of the icing sugar and vanilla pith until pale yellow in colour. Heat up the orange liqueur in a pan, squeeze the water out the gel atine, dissolve it in the orange liqueur and stir in the egg-yolk mixture. Whisk the cream until semi-stiff. Whisk the egg white with a pinch of salt and the rest of the icing sugar until foamy and quickly stir it into the cream. Carefully fold the cream and egg white mixture into the egg yolk mixture. Put the Bavarian crème in dessert bowls and chill for 4 hours in the refrigerator. Turn upside down onto dessert plates and serve.
Tipp Tip
Bavarian crème tastes wonderful with a fruit sauce.
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Ingredients 6 egg yolks, 70 g icing sugar, 1 knife tip of vanilla pith, 6 sheets of gelatine, 1 tbsp. orange liqueur, 400 ml cream, 1 egg white, 1 pinch of salt.
Region Germany has the most diverse selection of beers in the world. Over 1,300 breweries produce a total of around 5,000 German beers. The German Beer Purity Law applies in the entire country. Introduced in 1516, it is the oldest and strictest food law in the world.
05
e
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rBie lt lfa vie
Origin Beer is an ancient traditional beverage in Germany. Even the Teutons appreciated this bar ley brew, as is evident by the many beer amphoras dating back to 800 B.C. which have been found.
05 Biervielfalt
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Typical beer varieties Helles, Pils, Weissbier, dark Weissbier, malt beer, wheat beer, black beer, Kölsch, Altbier, Lager. According to the German Beer Purity Law, beer can only be brewed using barley, malt, hops and water.
Tipp Tip
Serve chilled.
Region In the Ruhr region, a densely populated industrial region in western Germany, coal and steel no longer do minate the economy. As a re sult of a successful process of structural change, more and more artists are now taking up residence there. In 2010 Essen was named European Capital of Culture as representative of the entire region.
Origin The curried sausage, or in German Currywurst, rose to fame after the Second World War. Saus age chefs from several German regions all claim to have invented it. Uwe Timm wrote a novel called “The Invention of Curried Saus age” about its uncertain origin.
06
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Rec
ryCur st r wu
06 Currywurst
Ingredients 4 bratwursts, 2 tsp. ghee, 200 ml ketchup, curry powder.
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Instructions Melt the ghee in a pan and fry the sausages for approx. 5-7 minutes until golden brown on all sides. Then cut them into bite-sized pieces. Cover with 4-5 tbsp. of ketchup and sprinkle plenty of curry powder on top.
Tipp Tip
Serve with a fresh bread roll.
Region Dresden’s picturesque setting on the banks of the River Elbe is world famous. It has all kinds of attractions, from the Grünes Gewölbe (Green Dome) to the Semper Opera and the Frauenkirche. Over the centuries, the Saxon kings collected valuable treasures and built significant monuments in this beautiful city.
07
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Rec
istChr len l sto
Origin The Christstollen, a special fruit cake, was first mentioned in historical documents in 1329. It evolved into a Christmas cake that is popular the world over when somebody came up with the idea of adding dried fruit to it. Its loaf-like shape was originally designed to look like the baby Jesus in swaddling clothes.
07 Christstollen Dresdner art
Instructions Cake mixture: Put the flour in a bowl, make a well at the centre and put the crumbled yeast into it. Mix with a little milk and 1 tbsp. sugar, cover and leave in a warm place for 30 minutes to rest. Filling: Mix the candied lemon peel, candied orange peel, washed sultanas and raisins with the almonds, pour over the rum and leave to marinate. In the meantime, add the other ingredients to the cake mixture and knead thoroughly for 10 minutes, then cover the mixture and leave it to rest for 40 minutes. Knead the fruit into the cake mixture and cut into four pieces. Form the dough into thick sticks, roll them out slightly (so that they are thinner at the centre than at the edges) and then fold the ovals together lengthways. Place the cakes on a greased baking tray and leave to rise for 30 minutes. Bake at the centre of a pre-heated oven at 200 °C for approx. 15 minutes, then reduce the tempe rature to 180 °C and continue baking for another 55 minutes. Brush butter on the hot cakes and dust with a thick layer of icing sugar.
Tipp Tip
Serve with tea or mulled wine.
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Ingredients Cake mixture: 800 g plain flour, 42 g yeast, 1/4 l lukewarm milk, 100 g sugar, 2 packets of vanilla sugar (16 g), 250 g soft butter, 1 pinch of salt, 1 knife tip of ground cardamom, 2 eggs, grated lemon rind. Filling: 100 g candied lemon peel, 100 g candied orange peel, 150 g sultanas, 150 g raisins, 200 g chopped almonds, 2 tbsp. rum. Topping: 100 g butter, 40 g icing sugar.
Region The historical districts of Stralsund and Wismar were added to the list of UNESCO World Cultural Heritage Sites in 2002. These Baltic Sea towns’ magnificent gabled houses and impressive brick churches are fascinating examples of Hanseatic architecture.
08
e
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seGän en t bra
Origin The Pomeranian goose, a special breed of goose, was famous in what is today Mecklenburg-Western Pomerania back in 1300. It is traditionally eaten at Christmas time.
08 Gänsebraten
instructions Preheat oven to 200 °C. Peel and dice the carrot, celery root and onion. Wash the goose inside and out and dab it dry. Pluck the leaves off one stem of mugwort. Mix them with salt and pepper and season the inside and outside of the goose with it. Prick the goose skin surface with a toothpick, bind the legs and wings together, place it breast down in a roasting tin with the vegetables, add approx. 500 ml water and roast in the oven for approx. 60 minutes. Then turn it over and roast for another 60 minutes. Keep basting it with the roasting juices. Take the goose out of the roasting tin and put it on a metal rack (with a baking tray underneath), then brown under a hot grill for another 15 minutes or so. Remove the goose, carve it and keep it warm. Skim the fat off the roasting juices and bring to the boil with a little orange juice to make the gravy.
Tipp Tip
Red cabbage and potato dumplings are traditionally served with goose.
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Ingredients 1 carrot, 100 g celery root, 1 onion, 1 goose (approx. 3 kg), mugwort, salt, pepper, 100 ml orange juice (freshly squeezed).
Region Frankfurt on the rivers Rhine-Main is located right at the heart of Europe. Its historic Römerberg castle is a romantic attraction, while the modern high-rise skyline stands for busi ness. Frankfurt hosts the world’s biggest book and automobile exhibitions.
09
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Rec
ne Grü e SoSS
Origin It was probable the Huguenot immigrants who made green sauce popular in 17th century Frankfurt. Goethe, Frankfurt’s most famous son, arranged for the delicacy to be delivered to his home 200 kilometres away in Weimar.
09 Grüne SoSSe
Instructions Peel the hard-boiled eggs. Separate the yolk and the white. Sieve the egg yolk through a sieve and stir into a smooth paste with oil, vine gar and mustard. Wash the herbs, dry on paper towel and chop finely. Mix the herbs with the egg-yolk paste and sour cream. Season with salt, pepper and sugar. Chop the egg whites finely and stir them into the sauce.
Tipp Tip
Green sauce is perfect as an accompaniment to boiled beef fillet with vegetables.
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Ingredients 4 hard-boiled eggs, 125 ml oil, 3-4 tbsp. wine vinegar, 2 tsp. hot mustard, 150 g mixed herbs (chives, parsley, dill, chervil, borage, lovage, sorrel, pimpinella), freshly ground white pepper, salt, a pinch of sugar, 3 tbsp. sour cream.
Region Saarland is a bridge between Germany and its south-western neighbours, France and Luxembourg. They are divided by the River Saar. A river bend near Mettlach is one of the most beautiful river landscapes in Germany.
10
Origin Cheesecake used to be made predominantly at Easter and Whitsuntide. Today, it is one of the most popular types of cake in Germany. The methods of prepara tion vary from region to region – sometimes it has a crumble topping or contains fruit.
ipe
Rec
eKäs en h Kuc
10 Käsekuchen
Instructions Pastry: Combine flour, cocoa powder, salt and sugar in a bowl. Cut the cold butter into pieces and add it to the bowl with 1 egg. Knead into a dough by hand, wrap the dough in plastic wrap and chill for 30 minutes. Roll out the pastry (between two layers of plastic wrap) and use it to line a greas ed spring-release baking tin. Make a thin edge of around 1-2 cm in height. Filling: Separate the eggs and whisk the egg whites until stiff. Mix together the cream cheese, sugar, cornflour, egg yolk and lemon rind. Stir in the egg white and cream. Spread the filling in the pastry case, smooth flat and bake in a preheated oven (180 °C) for approx. 1 hour. After half an hour, cover with aluminium foil. After the baking time, switch off the oven and leave the cake inside with door open a crack for 10 minutes. Then remove and leave to cool.
Tipp Tip
Germans love to invite friends and family round to their homes for coffee and cake in the afternoons.
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i ngredients Shortcrust pastry: 200 g flour, 100 g cold butter, 2 tbsp. sugar, a pinch of salt, 1 egg, 1 tbsp. cocoa powder. Filling: 500 g cream cheese, 150 g sugar, 50 g cornflour, 6 eggs, 2 tsp. grated lemon rind, 150 g dairy cream.
Region Ludwigsburg in Swabia is an impressive place. Its palace is one of the biggest baroque palaces in Europe. The Ludwigsburg Film Academy is one of the most famous film academies in the world. In 2004 the academy’s students received an Oscar for the movie “Independence Day”.
11
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Rec
eKäs le tz spä
Origin Cheese noodles are a traditional Swabian dish. They have been served at lunchtime in the region since 1200.
11 Käsespätzle
Instructions Knead the flour, eggs, nutmeg, milk and a little salt into a smooth mixture in a bowl. Add just enough water so that the mixture runs off a spoon. Leave to stand for 30 minutes. In the meantime, grate the cheese finely and bring salted water to the boil in a pan. Scrape a few spoonfuls of the mixture from a wooden board into the boiling salted water. Leave it in the water to cook for a few minutes. Repeat this procedure until you have used up all the mixture. You know when the noodles are cooked because they rise to the surface of the water. Remove the noodles from the water with a slotted spoon, drain and sauté in butter. Then put alternate layers of noodles and grated cheese in a soufflé dish, cover and bake in an oven at approx. 100 °C to melt the cheese. Cut the onions into rings, sauté in the ghee until golden brown and serve with the noodles.
Tipp Tip
Serve with a green salad.
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Ingredients 400 g flour, salt, 5 eggs, nutmeg, 100 ml milk, approx. 50 ml water, 2 tbsp. melted butter, 200 g Emmental cheese, 2 onions, 2 tbsp. ghee.
Region Potsdam, the capital city of Brandenburg, is famous for its culture and scientific achievements. The main attractions are the large palace gardens and parks around Sanssouci Castle, one of the most famous rococo buildings in the world.
12
Origin Prussian King Frederick the Great issued a decree in the 18th century making the potato a staple food. Even today, the potato is one of the most popular ingredients in German cuisine and it forms the basis for many dishes.
ipe
Rec
eloff t r Ka ffer pu
12 Kartoffelpuffer
Instructions Peel and grate the onions. Peel the potatoes, wash them and grate them raw. Pour off any liquid and carefully mix the egg, flour and onion with the potato gratings. Season with plenty of salt and pepper. Heat up a generous amount of oil in a frying pan. To make a fritter, put 2 tbsp. of the mixture in the pan, press it flat and fry on each side until golden brown. Serve immediately.
Tipp Tip
Potato fritters taste delicious with apple compote or treacle.
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Ingredients 1 kg floury potatoes, 1 egg, 100 g flour, oil for frying, 1 onion, salt, pepper.
Region The historical ca thedral in the Palatinate city of Speyer is one of the most impressive Roman churches in the world. The cathedral bowl or Domnapf, a stone bowl which can hold 1,580 litres of liquid, is filled with premium Palatinate wine on special occasions.
Origin Potato salad is popular throughout Germany. The main regional difference is the type of dressing used. Potato salad can have a mayonnaise, stock or vinegar and oil dressing.
13
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Rec
eloff t r Ka at sal
13 Kartoffelsalat
Instructions Wash the potatoes and cook them for approx. 20-30 minutes. Cut the gherkins into strips. Peel the onions and chop them finely. Bring the stock to the boil with the mustard seeds, add the onions and place aside. Peel the potatoes, leave to cool and cut into slices. Add the gherkins and pour warm vegetable stock over them. Add the oil, season with salt and leave to stand for 30 minutes. Sprinkle parsley on top.
Tipp Tip
Potato salad is a delicious side dish for meat dishes.
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Ingredients 800 g firm-cooking potatoes, 400 g pickled gherkins, 1 red onion, 200 ml vegetable stock, 1 tbsp. mustard seeds, 4 tbsp. grape seed oil, salt, chopped parsley.
Region Regensburg and Passau are popular university cities in Bavaria. Regensburg has an almost entirely intact medieval city centre which is the perfect place to walk around and absorb almost 2,000 years of history. The ba roque city of Passau not only has the biggest cathedral organ in the world, it is also the place where the Danube, Inn and Ilz rivers meet.
Origin Dumplings have always been a popular food in Germany. There are all kinds of dumplings and many different ways to make them. For example, there are po tato dumplings, bread dumplings and yeast dough dumplings.
14
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Rec
del Knö lze i &P
14 Knödel & Pilze
Instructions Dumplings: Peel the shallots, dice them finely and sauté them in butter. Cut the bread rolls into small cubes and pour the milk over them. Add the eggs, parsley, shallots, salt and pepper and mix well. Leave to soak for approx. 20 minutes, then season with salt, nutmeg and pepper. With your hands, form round dumplings and place them in simmering salted water for approx. 20 minutes. Do not boil! Mushrooms: Wash the mushrooms thor oughly and halve the large ones. Peel the shallot and garlic and chop finely. Sauté the mushrooms in hot butter and then remove from the pan. Then sau té the shallot and garlic and pour the white wine over them. Reduce slightly, then add the dairy cream, crème fraîche and mushrooms. Simmer for 5 min utes until cooked, add the parsley and season with salt and pepper.
Tipp Tip
Sprinkle fresh parsley on top of the dumplings before serving.
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Ingredients Dumplings: 1 shallot, 1 tbsp. butter, approx. 10 slightly stale bread rolls, approx. 250 ml lukewarm milk, 2 eggs, 2 tbsp. chopped fresh parsley, salt, ground nutmeg, pepper. Mushrooms: 800 g mixed mushrooms, 1 shallot, 1 clove of garlic, butter for frying, 150 ml dry white wine, 250 ml dairy cream, 2 tbsp. crème fraîche, 1 tbsp. chopped fresh parsley, salt, pepper.
Region Divided for 28 years by a wall, Berlin was unified again in 1990 as the German capital city and has been a magnet for designers, artists and filmmakers ever since. If you travel on bus number 100, you can take in all the city‘s important sights, such as the Brandenburg Gate, Bellevue Castle and the Reichstag (parliament).
15
Origin Originally made in Königsberg, Königsberg-style dumplings are today an item of “classic German cuisine”.
ipe
Rec
ger ber igs n Kö pse klo
15 Königsberger klopse
Instructions Dumplings: Soak the bread roll in warm water. Heat up the stock. Peel the onions, quarter one of them and dice the others. Sauté the diced onion in half of the butter. Grate the lemon rind and mix 1 tsp. of it with the meat, egg white, diced onions, squeezed bread roll, salt, pepper and marjoram. Form into little dumplings. Cook the dumplings in the hot stock with the quartered onion, the bay leaf and pimento for approx. 15 minutes, then remove and save the stock. Sauce: Heat up the rest of the butter in a pan, cook the flour briefly in it and then pour over 500 ml of the cooking stock. Add the capers, mustard and cream and simmer for 10 minutes at low heat. Squeeze the lemon and season the sauce with lemon juice, salt and pepper, stir in the egg yolk (do not bring back to the boil!). Serve the finished Königsberg-style dumplings with the sauce and a parsley garnish.
Tipp Tip
This dish is traditionally served with boiled potatoes.
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Ingredients Dumplings: 1 l of meat stock, 1 slightly stale bread roll, 2 oni ons, 40 g butter, 1 untreated lemon, 500 g minced veal, 2 egg whites, salt, pepper, 1/2 tsp. dried marjoram, 1 bay leaf, 1 tsp. ground pimento. Sauce: 30 g flour, 3 tbsp. capers, 1 tbsp. mustard, 200 ml cream, salt, freshly ground pepper, 1 egg yolk, parsley.
Region Schleswig-Holstein is the “Land between the seas”. It has both North Sea and Baltic Sea coastlines. The historic centre of the Hanseatic city of Lübeck is a UNESCO World Cultural Heritage Site. Its main attraction is the old Holstentor city gate. German author, Thomas Mann, immortalised the city in his novel Buddenbrooks.
16 ipe
Rec
Lab
us ska
Origin Lobscouse is a centuries-old sailor’s dish. It is a stew contain ing corned beef and beetroot, and it can be kept unrefrigerated for long periods of time without going off. It’s the perfect dish for hungry sailors on board their ships.
16 Labskaus
Instructions Peel the potatoes, quarter them and cook in boiling salted water for 20 minutes. While the potatoes are cooking, cut 600 g beetroot into large pieces and puree with the gherkins, the gherkin brine and the corned beef. Cut the rest of the beetroot into thin slices. Drain the potatoes and mash them. Mix the mashed potato with the beetroot puree and heat gently. Season with salt and pepper. Heat up the butter in a pan. Fry the eggs whole for 3-4 minutes. Season with salt and pepper. Serve the Labskaus with the drained herrings, a few slices of beetroot and gherkin.
Tipp Tip
This dish tastes even better reheated on the next day.
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Ingredients 800 g floury potatoes, salt, 800 g beetroot (cooked and peel ed), 400 g pickled gherkins, 200 ml gherkin brine, 2 tins of corned beef (à 340 g), pepper, salt, 1 tbsp. butter, 4 eggs, 8 Bismarck herrings.
Region Leipzig‘s “Monday Demonstrations” played an important role in the fall of the Berlin Wall in 1989. But the city also has an artistic side; in the past, the composers Johann Sebastian Bach and Felix Mendelssohn Bart holdy worked there. Today, artists of the New Leipzig School such as Neo Rauch are making headlines.
Origin Although Leipzig-style mixed vegetables was originally a dish for the poorer members of the population, it is popular across all social classes today. The dish was first documented in a Leipzig cookery book in 1745.
17
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Rec
er zig i p i e e L erl all
17 Leipziger Allerlei
Instructions Vegetables: Wash all the vegetables. Cut up the cauliflower. Peel the kohlrabi, carrots and asparagus and cut into pieces. Blanch the vegetables separately: cauliflower 5-6 minutes, kohlrabi 3-4 minutes, carrots 3-4 minutes, snap peas 5-6 minutes and asparagus 8-10 minutes. Drain them and keep warm. Sauce: Melt the butter slowly in a pan, sprinkle the flour on top and cook briefly. Add the vegetable stock and bring to the boil, stirring continuously. Boil briefly, then remove from the heat. Season with salt and pepper. Put the vegetables in a bowl and serve with the pale sauce and a dash of parsley.
Tipp Tip
Leipzig-style mixed vegetables taste delicious with king prawns fried in butter.
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Ingredients Vegetables: 1 cauliflower, 300 g snap peas, 10 carrots, 1 kohlra bi, 250 g white asparagus. Sauce: 250 ml vegetable stock, 1 tbsp. butter, 1 tbsp. flour, 1/2 bunch of chopped parsley, salt, pepper.
Region The Bremen Town Musicians are one of the hall marks of this Free Hanseatic City of Bremen in northern Germany. The story of the four animal musicians is included in the world-famous book of fairytales by the Grimm brothers.
Origin Bremen’s free port is a major transhipment point for cocoa, an important ingredient of marble cake.
18
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Rec
rrmo n Ma he kuc
18 Marmorkuchen
Instructions Preheat oven to 160 °C. Beat the butter and the sugar until frothy. Add the eggs and salt and mix with an electric whisk for approx. 3-4 minutes. Mix together the flour and baking powder. Then gradually stir in the egg mixture. Add a little milk if the mixture is too thick. Place half of the mixture in a second bowl and add cocoa and 4-5 tbsp. milk. Grease a baking tin and dust with a little flour. Add the two mixtures alternately and swirl a fork through it (to create a marble effect). Bake for 60 minutes until golden brown. Turn out onto a wire cake rack and leave to cool.
Tipp Tip
Dust with icing sugar before serving.
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Ingredients 500 g flour, 250 g butter (room temperature), 200 g sugar, 3 tsp. baking powder, a pinch of salt, 5 eggs, 4 tbsp. cocoa powder, milk.
Region The Hanseatic city of Hamburg, with its major international port, is German’s “Gateway to the World” . Whether you visit the historic warehouse area, the modern HafenCity or a philharmonic orchestra concert, this northern German metropolis has cosmopolitan flair.
19
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s
je Mat
Origin Matjes, the German name for pickled herring, is derived from the Dutch word Meisjes (girls). In the 18th century, merchants bought the speciality to Germany. Frederick the Great put the fish on his soldiers’ menu and made pickled herring popular in Germany.
19 Matjes
Instructions Wash the radishes and chop them finely. Peel the cucumber, halve it lengthways, remove the core with a small spoon and dice finely. Mix the crème fraîche and dairy cream into a smooth paste with the lemon juice and season with salt, pepper and horseradish. Stir in the radish, cucumber, dill and chives and adjust the seasoning. Arrange the herrings and sauce on plates and top with onion rings.
Tipp Tip
Fried potatoes are a great side dish for pickled herrings.
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Ingredients 1 bunch of radishes, 1 piece of cucumber, 2 tbsp. chopped chives, 1 tbsp. freshly chopped dill, onions, 300 g crème fraîche, 100 g dairy cream, 1 tbsp. lemon juice, salt, pepper, 1 tsp. freshly grated horseradish, 4 double herring fillets.
Region This classic literary dish comes from the Neckarland region at the heart of Swabia. The Modern Litera ture Museum is located in Schiller’s birthplace of Mar bach. The exhibits include original manuscripts and mementos of famous authors such as Franz Kafka and Her mann Hesse.
20
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Rec
lMau en ch tas
Origin According to legend, pasta pockets or Maultaschen as they are called in Germany were invented in 1147 by monks at the Swabian monastery in Maulbronn. They concealed a meat filling, which was forbidden during Lent, in the pasta pockets.
20 Maultaschen
Instructions Pasta dough: Sieve the flour onto a worktop and make a well at the centre. Add the eggs, salt and oil. Mix with a fork, working in the flour from the edge to the centre. Knead the mixture into a dough. Add a little wa ter if necessary. Form into a ball, wrap in foil and leave to rest for 20 minutes. Filling: Peel the onions and chop them finely. Wash the spring onions and cut into rings. Wash the spinach, blanch it, plunge it into cold water, squeeze well and chop the leaves. Cut the bread roll into cubes and soak in lukewarm milk. Cut the bacon into cubes. Melt the butter and sauté the onions and spring onions in it. Roll out the pasta on a lightly floured surface and cut into two parts. Mix the spinach with the onions, the squeezed out bread roll, bacon, sausage stock, eggs and seasoning. Put 1 tbsp. of filling at intervals on one half of the pasta, leaving a space around the edge and put the second piece on top. Press the edges together firmly and cut into squares around the filling. Broth: Bring approx. 500 ml of water to the boil and stir in the granulated stock. Put the pasta pockets in the stock and cook for approx. 15 minutes at low heat. Season with salt and pepper.
Tipp Tip
Serve the pasta pockets in a meat or vegetable stock.
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Ingredients Pasta dough: 250 g flour, 2 eggs, 1 tsp. salt, 1 tbsp. oil. Filling: 1 small onion, 2 spring onions, 200 g spinach, 1 slightly stale bread roll, 60 ml lukewarm milk, 50 g smoked bacon, 1 tbsp. butter, 150 g fried sausage stock, 1 egg, salt, pepper, 1 tbsp. dried marjoram, 1 tbsp. chopped parsley. Broth: 500 ml granulated stock.
Region One of the three potato museums in Germany is located in Stremlow, Western Pomerania. The region’s unfertile soil meant that the robust tuber soon became its most important “stomach filler” after it was introduced in the 18th century.
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Origin Potatoes were originally imported from Latin America to Europe. Today over 100 different varieties of potatoes are grown in Germany.
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Rec
ka
lPel eln ff rto
21 Pellkartoffeln
Ingredients 8 large floury potatoes, salt.
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Instructions Wash the potatoes, brush them and cook them in plenty of water for 30-40 minutes. Place the hot potatoes on 4 plates, cut them length ways, peel entirely or partly and season with salt. Serve the potatoes warm.
Tipp Tip
Boiled potatoes taste delicious with herb cream cheese.
Region Churches and carnival – the Rhineland region is commonly referred to as the northernmost region of Italy. The Cologne cathedral is the most famous landmark of this fun-loving area in western Germany. The biggest carnival celebrations take place in the Cologne area.
22 ipe
Rec
r che nis i e ten Rh bra r e Sau
Origin Sauerbraten, a special marinated roast, was popular in medieval times. Emper or Charlemagne and the Cologne-born schol ar, Albertus Magnus, are said to have contrib uted to its popularity.
22 Rheinischer Sauerbraten
Instructions Meat: Rinse the braised beef and dab dry. Tie up with kit chen string and put in a bowl with a lid. Marinade: Peel the onions and stick cloves into them. Wash the soup vegetables and chop into large pieces. Put all the ingredients into a pan with 1.5 litres of water, red wine, vinegar and seasonings, bring to the boil and pour over the meat. Cover and place in the refrigerator for 3 days to marinate, turning occasionally. Remove the meat from the marinade, dab dry and fry on all sides in hot fat. Add stock and braise for 2 hours at medium heat. Remove the meat, wrap in aluminium foil and leave to rest for 10 minutes. Sauce: Sieve 1/8 litre marinade through a sieve into the braising jus. Add the raisins. Season with salt, pepper and bind with dark sauce binder if preferred.
Tipp Tip
The roast tastes delicious with potato dumplings.
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Ingredients Roast: 1.5 kg braised beef. Marinade: 2 onions, 1 bunch of soup vegetables, 4 cloves, 300 ml dry red wine, 150 ml white wine vinegar, 1 tsp. peppercorns, 1 tsp. juniper berries, 1 bay leaf, 40 g ghee, 250 ml beef stock, 4 tbsp. raisins, salt, pepper, sugar, dark sauce binder.
Region The Halligen Islands are absolutely unique. These tiny islands without protective dykes are located in a national park in the beautiful Wadden Sea region of Schleswig-Holstein. The famous poet, Theo dor Storm, called them “float ing dreams.”
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Rec
e Rot e tz GRü
Origin The name, Rote Grütze, probably comes from the region of Silesia, which is today part of Poland. Nineteenth-century cook ery books describe this dessert for the first time as being a north ern German speciality.
23 Rote Grütze
Instructions Wash the berries and dab them dry. Pluck the blackcurrants from their stems, remove the pits from cherries and cut the strawberries into bite-sized pieces. Bring 1/3 of the fruits to the boil in blackcurrant juice with the vanilla pith and lemon rind and simmer for 5 minutes. Then press through a sieve. Stir the cornflower and 2 tbsp. cold water into a smooth paste, heat up the berry mixture again and stir in the cornflour. Add the rest of the fruit and simmer for another 2-3 minutes. Add sugar and lemon juice to flavour. Place aside and leave to cool. Put the jelly into bowls and serve.
Tipp Tip
Rote Grütze is often served with vanilla sauce.
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Ingredients 600 g mixed berries (cherries, strawberries, blackcurrants, blackberries), possibly also frozen berries, 400 ml blackcurrant juice, 1 piece of untreated lemon rind, 5-7 tbsp. sugar, lemon juice, the pith of one vanilla pod, 3 tsp. cornflour.
Region The Black Forest is Germany’s largest single low mountain range. The historic minster in the popular university city of Freiburg is visible for miles around. Picturesque alleyways and little city streams give it Mediterranean flair.
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Rec
er äld zw r t wa r e Sch chto s r Ki
Origin The Black Forest cake is one of the most famous cakes in the world. It is viewed as the German cake and was first men tioned in 1934.
24 schwarzwälder kirschtorte
Instructions Base: Separate the eggs. Cream the 5 egg yolks and sugar in a bowl. Whisk the 5 egg whites with the salt until stiff in a high bowl. Carefully stir the yolk mixture into the egg white mixture. Mix remaining ingredients (flour, cornflour, cocoa powder, baking powder), sieve and fold them into the egg mixture. Put the cake mixture into a greased or lined spring-release bak ing tin and bake in a pre-heated oven at 175 °C for 25-30 minutes. Leave to cool, then cut through it twice horizontally. Pour 4 tbsp. cherry schnapps onto each of the three tiers. Filling: Drain the cherries and save the juice. Mix the juice and cornflower until smooth, stir in the vanilla sugar and bring to the boil until it thickens. Remove from the heat, stir in the cherries and leave to cool. Whisk the cream until stiff. Fill 1/4 of the cream into an icing bag. Spread the cherry mixture on the bottom tier and then spread 1/4 of the cream on top of it. Place the second tier on top and spread 1/4 of the cream onto it. Place the top tier on the other two tiers and cover the entire cake with the rest of the cream. Use the cream in the icing bag to make 12 little cream whirls around the edge. Garnish them with cocktail cherries. Then sprinkle chocolate flakes on the cake and chill for at least 30 minutes.
Tipp Tip
Black Forest cake is typically served on special occasions.
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Ingredients Base: 1100 g flour, 100 g cornflour, 150 g sugar, 5 eggs, 50 g cocoa powder, 2 tsp. baking powder, 12 tbsp. cherry schnapps, a pinch of salt. Filling: 1 glass of cherries, 1 litre of dairy cream, 50 g cornflour, 1 pack of vanil la sugar, 12 cocktail cherries, chocolate flakes.
Region Germany’s biggest asparagus growing region is Lower Saxony. This stem ve getable is grown on an area of around 4,000 hectares. It is said that the purest high Ger man is spoken in the region surrounding Hanover.
Origin Asparagus probably originated in the Middle East, arriving in Central Europe via Italy. White asparagus is parti cularly popular in Germany.
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l rge
Spa
25 Spargel
Instructions Snap off the woody bottom and generously peel the asparagus and cut off the woody section at the bottom. Bring the water, salt, a pinch of sugar and a little butter and lemon juice to the boil in a pan. Put the asparagus in the pan and cook for approx. 15-20 minutes, depending on stem thickness.
Tipp Tip
Serve with cooked sliced ham.
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Ingredients 1 kg white asparagus, sugar, salt, 1 tsp. butter, 2-3 tbsp. lemon juice.
Region The famous poet from Brandenburg, Theodor Fontane, was a big fan of Spree Forest sauce. He said, “It wouldn’t be a Spree Forest meal with no pike on the table and it wouldn‘t be a pike without the famous Spree Forest sauce...”
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Origin Spree Forest sauce was probably invented in the Spree Forest region and has become an essential aspect of Brandenburg and Berlin cuisine.
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Rec
ldeewae r Sp SoSS
26 SpreewaldSoSSe
Instructions Combine the egg yolk, oil, sugar, salt, horseradish and lemon juice. Add the stock and heat up until almost boiling, stirring continuously. Do not allow to boil. Continue stirring until the sauce thickens. Chop the parsley and dill finely and stir into the sauce.
Tipp Tip
This sauce is often served with fish specialities such as pike or eel.
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Ingredients 350 g grated horseradish, 2-3 tbsp. fresh parsley and dill, 2 tbsp. vegetable oil, 2 tbsp. sugar, lemon juice, 6 egg yolks, salt, 200 ml fish stock.
Region Thuringian cities such as Weimar, Gotha, Erfurt and Eisenach were home to numerous famous artists, composers and church men (e.g. Schiller, Goethe, Bach and Luther). Germany has these people to thank for its reputation as a land of poets and thinkers.
27
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ger rin st ü Th wur t Bra
Origin Thuringian bratwurst was first mentioned in official records in 1404. Today, it is so famous that Germany‘s first bratwurst museum opened in Holzhausen near Arn stadt in 2006.
27 Thüringer Bratwurst
Instructions Heat up 1 tbsp. of ghee in a pan and sauté the finely chop ped onions in it. Add the sauerkraut and sauté at high heat, turning continu ously. Season with 1/2 tsp. caraway seeds, pepper and salt. Gradually add the white wine. Continue to cook at medium heat for approx. 30 minutes without a lid until the liquid has almost evaporated. Heat up 1 tsp. of ghee in a frying pan. Fry the bratwursts in it at medium heat for 5-7 minutes until golden brown on both sides. Arrange the sausages on plates with sauerkraut.
Tipp Tip
Serve with medium-hot mustard.
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Ingredients 750 g sauerkraut, 250 ml white wine, 2 onions, salt, pepper, ghee, caraway seeds, 8 Thuringian bratwursts.
Region The Bergische Land between Cologne and Düsseldorf is a popular recreation area. Not only does it boast beautiful natural landscapes, it also has a pioneering example of en gineering – the suspension railway in Wuppertal. The railway was put into operation in 1901. Today, it transports an average of 82,000 passengers on every workday.
28
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eln
Waff
Origin Waffle bakers probab ly learned their craft from the monks who made the church wafers. In the Bergische Land region, waffles are heart shaped and a traditional Bergische coffee time speciality.
28 Waffeln
Instructions Separate the eggs. Cream the butter and sugar for 2-3 minutes until light and fluffy, then stir in the egg yolks. Mix the flour, baking powder and a pinch of salt. Gradually stir in the milk. If the mixture is too thick, add a little milk. Whisk the egg whites until stiff and stir into the mixture. Brush butter onto a hot waffle iron. Cook 10 waffles until golden brown. Serve immediately.
Tipp Tip
Waffles taste delicious with cherries and whipped cream.
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Ingredients 250 g flour, 125 g butter, 75 g sugar, 3 eggs, approx. 225 ml milk, 1 tsp. baking powder, salt.
Region Nuremberg is famous for its Christkindlesmarkt. This Christmas mar ket has been held in the city since the 17th century. The specialities sold there include fresh gingerbread, nut rounds and cinnamon biscuits.
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hts nac h i We ebäck g
Origin Biscuit baking at Christ mas is a very old tradition. The fid dly biscuit-making procedure and expensive ingredients meant that biscuits were only made by the aristocracy in the old days. Today biscuits are eaten by every family.
29 Weihnachtsgebäck: Zimtsterne
Instructions Preheat the oven to 160 °C. Separate the eggs. Whisk the egg whites until stiff and stir in the icing sugar. You don’t need the egg yolks. Set aside 1 cup of the egg white mixture for the glaze. Add the almonds, cin namon and cherry schnapps to the egg white mixture, knead it all together quickly, cover and leave to chill in the refrigerator for approx. 1 hour. Roll out the biscuit dough to approx. 4 mm thickness, cut out star shaped biscuits (of various sizes) and cover with the glaze. Place on a baking tray covered in bak ing paper and leave to dry overnight. Bake the cinnamon stars in a pre-heated oven for 8 minutes. They should stay soft inside and white on top.
Tipp Tip
Enjoy the biscuits with a glass of mulled wine.
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Ingredients 500 g ground almonds, 5 egg whites, 2 tsp. cinnamon, 2 cl. cherry schnapps, 450 g icing sugar.
Region The Mosel region between the ancient Roman cities of Trier and Koblenz is famous for its wines. On the steep hillside vineyards grow the grapes of the famous Ries ling white wines that are pop ular the whole world over.
Origin Each year, when the grapes are harvested, many German wine producing regions hold wine festivals. Onion flan is served as a savoury accompaniment to the wines.
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Rec
elieb n Zw he kuc
30 Zwiebelkuchen
Instructions Pastry: Stir the yeast with the lukewarm milk until smooth. Add the flour and salt and knead with the kneading hooks of an electric mixer until you have a smooth dough. Cover and leave in a warm place to rise for approx. 45 minutes. Topping: Peel the onions and cut into thin rings. Dice the bacon and fry in a large pan. Add the onions and sauté. Stir together the sour cream, eggs, salt and pepper and combine with the onion and bacon mixture. Knead the dough on a floured surface. Put it straight into a greased spring-re lease baking tin, creating an edge to make the flan case. Put the onion mix ture in the flan case. Bake at the centre of a pre-heated oven (200 °C) for ap prox. 35-45 minutes. Serve hot.
Tipp Tip
The onion flan tastes great with “Federweisser”, a very young, barely fermented wine.
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Ingredients Pastry: 1/2 cube of yeast (21 g), 150 ml lukewarm milk, a pinch of sugar, 1/2 tsp. salt, 300 g flour. Topping: 1 kg onions, 125 g streaky bacon, 400 g sour cream, 3 eggs, 1/2 tsp. salt, freshly ground pepper.
Published by DAAD – German Academic Exchange Service Kennedyallee 50, 53175 Bonn, Germany www.daad.de Project coordination Dr. Ursula Egyptien Gad, Cornelia Hauswald, Andreas Mai Concept, design and editing Ketchum Pleon GmbH, Bonn Photos / Illustrations axeptDESIGN Berlin, Fotolia, Getty Images, istockphoto, Panther Media GmbH, Shotshop GmbH, StockFood GmbH, Bildagentur Waldhäusl Recipes StockFood GmbH Printing Broermann Offset-Druck GmbH, Troisdorf
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