Pretzels, schnitzel, potato salad, mashed potato, stollen and Black Forest gateau — Germans are known for their traditional cuisine all over the world. It is said that German foods are as varied as their landscapes so it isn’t all about bread, sausage and meat. Germans eat a variety of foods which include comfort food, fresh fish dishes and some amazing pickles that are teamed with bread and meat. Breakfasts as in most European countries include with bread rolls, jams, marmalades, salami and a variety of cheeses. Lunches used to be heavier, but have become lighter as people at work prefer light meals or snacks. Dinner is a family affair and Germans like to eat hearty meals at the end of the day. Traditional German cuisine may be rich and heavy, but it is tasty and delicious. As they have adapted to customs from their European neighbours and immigrants, the modern-day German cooking is lighter and healthier.

BAVAROIS A LA CREME

BAVARIAN CREAM

INGREDIENTS

400 g puree — made from strawberries, kiwi and apricots or peaches
275 g sugar 
175 ml hot water
1 tablespoon lemon juice
1/4 tablespoon gelatine powder dissolved in 4 tablespoons water 
350 g whipped cream

METHOD

Cook sugar with water till dissolved. Add lemon and gelatine. In a bowl, mix well the prepared syrup and fruit puree. Put in the freezer until it sets. Remove from the freezer, add whipped cream and refrigerate again for an hour. Alternatively, this dessert can be served in an ice bowl.

 Take two bowls, one larger than the other. (5.5” and 3.5” diametres). Half fill the larger bowl with water. Put smaller bowl full of water inside and put in the freezer. 

Modern-day German cuisine is healthier and lighter than it used to be

The next day, soak the bowls in hot water and ease out the large ice bowl. Put it on a plate and serve the dessert in the prepared ice bowl and decorate with a few rose petals and mint leaves. The ice bowl will retain its shape for some time in cooler temperatures.

STUFFED TOMATOES 

INGREDIENTS

4 tomatoes large and firm
200 g cooked shrimps (parboil in boiling water till colour changes)
2 tablespoons mayonnaise
1/2 teaspoons dill
1 tablespoons lemon juice 
lettuce leaves

METHOD

Cut away the tops of tomatoes and remove pulp with a spoon. Turn them upside down to drain fully. Mix shrimps with mayonnaise, add dill and lemon juice. Fill the tomatoes with this mixture. Garnish with lettuce leaves. Serve cold.

FRICASSEE OF CHICKEN (BERLIN STYLE)

INGREDIENTS

1 whole chicken with skin on (optional), cleaned 
1 carrot 
1 leak
1 celery stick
1 sprig of parsley
150 g fresh mushrooms
20 g dried mushrooms 
2 tablespoons capers (tinned)
1 small tin asparagus 
A few peppercorns 
2 tablespoons butter
1 tablespoon lemon juice
1-2 eggs
4 tablespoons fresh cream
1 pinch nutmeg
Salt and pepper to taste

For sauce 
60 gm butter
40 gm flour 

METHOD

Put chicken in salted boiling water with all the vegetables, except mushrooms, asparagus and capers. Add peppercorns and boil till the chicken is tender. Remove the chicken from broth, skin (if using) and debone it. Cut the chicken in small pieces. Discard the vegetables and save the broth. Wash and pat dry mushrooms and sautee them in butter and lemon juice.

To prepare the sauce, melt 60 g butter, add flour and stir, and then add the saved broth. Stir till smooth. Add mushroom, aspagarus, capers, salt, pepper and nutmeg. Add chicken pieces, heat, then add fresh cream. Remove from heat and add beaten eggs to thicken the sauce.

Published in Dawn, EOS, February 18th, 2018