daad culinary journey study in 2011

8/8/2019 DAAD Culinary Journey Study in 2011

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A flavourful journey of discovery

through Germany!

A CULINARY

JOURNEY 0310

25

05

04

f o r

R E A L

GO U R M E T S


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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 conductresearch 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 universitiespromote global cooperation between scientists and stu-

dents to ensure that the best minds are involved in projects.

REASONSTO STUDY AT A

GERMAN UNIVERSITY

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R e c i p e

A P F E L -

K U C H E N

01

REGION The “old country” region along the North Sea coast has a famous, centuries-oldfruit 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.

ORIGIN Apple cake is popularthroughout Germany, though pre-

paration methods do vary fromregion to region. Sometimes, the

cook will add raisins or almonds

to the apple filling.


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01 APFELKUCHEN

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.

INSTRUCTIONS Cream the butter in a blender. Gradually add the sugar andeggs and continue mixing until the mixture is light and fluffy. Combine theflour and baking powder and add it to the butter and sugar mixture. Put thecake mixture into a spring-release baking tin that has been greased withbutter and smooth it flat. Peel, core and quarter the apples. Cut several slitson 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.

TippTip DUST WITH ICING SUGAR AND SERVE WITH WHIPPED CREAM.

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REGION Mainfranken, theregion between Bamberg

and Aschaffenburg, is a fam-

ous wine producing region.

Romantic Christmas markets

in medieval towns attracttourists from all over the

world during Advent.

02

R e c i p e

B A U M -

K U C H E N

ORIGIN Treecake was the tradi-

tional wedding cake of the 15th

century aristocracy. It is made ofmany different layers which give

the cake slices a pattern that

looks like the growth rings on a

tree trunk.


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02 BAUMKUCHEN

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 gplain chocolate (60 % cocoa content).

INSTRUCTIONS Preheat oven to 240 °C top heat. Line a spring-release bak-ing 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. Stirthe 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 intothe mixture. Put 2-3 tbsp. of mixture on the base of the cake tin and smootheven. Bake on the top rack for 3-4 minutes until golden brown, then smoothanother 2-3 tbsp. of mixture on top and put the tin back in the oven. Continueuntil you have used up all the mixture, reducing the baking temperature ifnecessary. Leave the cake to cool in the tin, loosen it from the sides and turnout onto a wire cake rack. Glaze: Make holes in the cake with wooden skewerswhen it has cooled and pour orange liqueur over it. Warm up the apricot jamand spread it on the cake. Break the chocolate into pieces, melt it over awater bath and leave to cool slightly. Brush the melted chocolate on the cakeand leave to set.

CONFECTIONERS MAKE TREECAKES IN A SPECIAL CYLINDRICALSHAPE. YOU CAN USE A SPRING-RELEASE BAKING TIN TO MAKETHE CAKE AT HOME.

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R e c i p e

B A Y E R I S C H E

B RO T Z E I T

03

REGION Modern art at the Neue Pinakothek or a peek inside the famous Frauenkirche? Avisit 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 unforget-

table experience.

ORIGIN In the 19th cen-tury, King Ludwig I grant-

ed 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 Bavariansnack, or Brotzeit as it is

called in Bavaria.


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INGREDIENTS 8 Bavarian veal sausages, 4 large pretzels, sweet mustard.

INSTRUCTIONS Put the veal sausages in a pan of cold water. Heat up thewater. It should be hot but not boiling, otherwise the sausages will burst. Letthe white sausages simmer for a few minutes, then put them on plates.

03 BAYERISCHE BROTZEIT

BAVARIAN VEAL SAUSAGES TASTE BEST WITH FRESH PRETZELS AND SWEET MUSTARD.

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R e c i p

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B A Y E R I S C H E

C R E M E

04

REGION Bavaria is the largest state in Germany. It is famous for its Oktoberfest , lederhosenand 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.

ORIGIN According to legend, the

first Bavarian crème was createdby Isabeau the Beautiful. Daugh-

ter of Bavarian Duke Stephan, she

lived in the 15th century.


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INGREDIENTS 6 egg yolks, 70 g icing sugar, 1 knife tip of vanilla pith, 6 sheetsof gelatine, 1 tbsp. orange liqueur, 400 ml cream, 1 egg white, 1 pinch of salt.

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 yellowin 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. Whiskthe cream until semi-stiff. Whisk the egg white with a pinch of salt and the restof the icing sugar until foamy and quickly stir it into the cream. Carefully foldthe cream and egg white mixture into the egg yolk mixture. Put the Bavariancrème in dessert bowls and chill for 4 hours in the refrigerator. Turn upsidedown onto dessert plates and serve.

04 BAYERISCHE CREME

BAVARIAN CRÈME TASTES WONDERFUL WITH A FRUIT SAUCE.


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05

REGION Germany has the most diverse selection of beers in the world. Over 1,300 brewer-ies 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.

ORIGIN Beer is an ancient tradi-tional 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.

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B I E R -

V I E L F A L T


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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 BeerPurity Law, beer can only be brewed using barley, malt, hops and water.

05 BIERVIELFALT

SERVE CHILLED.


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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 ofstructural 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.

06

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C U R R Y -

W U R S T

ORIGIN The curried sausage, or

in German Currywurst , rose to fame

after the Second World War. Saus-

age chefs from several Germanregions all claim to have invented

it. Uwe Timm wrote a novel called

“The Invention of Curried Saus-

age” about its uncertain origin.


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INGREDIENTS 4 bratwursts, 2 tsp. ghee, 200 ml ketchup, curry powder.

INSTRUCTIONS Melt the ghee in a pan and fry the sausages for approx. 5-7minutes 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.

06 CURRYWURST

SERVE WITH A FRESH BREAD ROLL.


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07

REGION Dresden’s picturesque setting on the banks of the River Elbe is world famous. It hasall 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.

ORIGIN The Christstollen, a spe-cial fruit cake, was first mentioned

in historical documents in 1329. It

evolved into a Christmas cake that is

popular the world over when some-body came up with the idea of ad-

ding dried fruit to it. Its loaf-like shape

was originally designed to look like

the baby Jesus in swaddling clothes.

R e c i p e

C H R I S T -

S TO L L E N


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07 CHRISTSTOLLEN DRESDNER ART

SERVE WITH TEA OR MULLED WINE.

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 cand-ied 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.

INSTRUCTIONS Cake mixture: Put the flour in a bowl, make a well at thecentre 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 thecandied lemon peel, candied orange peel, washed sultanas and raisins withthe almonds, pour over the rum and leave to marinate. In the meantime,add the other ingredients to the cake mixture and knead thoroughly for 10minutes, then cover the mixture and leave it to rest for 40 minutes. Kneadthe fruit into the cake mixture and cut into four pieces. Form the dough intothick sticks, roll them out slightly (so that they are thinner at the centre than atthe edges) and then fold the ovals together lengthways. Place the cakes ona greased baking tray and leave to rise for 30 minutes. Bake at the centre ofa 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 onthe hot cakes and dust with a thick layer of icing sugar.

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08

REGION The historical districts of Stralsund and Wismar were added to the list of UNESCOWorld Cultural Heritage Sites in 2002. These Baltic Sea towns’ magnificent gabled houses and

impressive brick churches are fascinating examples of Hanseatic architecture.

ORIGIN The Pomeranian goose,a special breed of goose, was

famous in what is today Mecklen-burg-Western Pomerania back in

1300. It is traditionally eaten at

Christmas time.

R e c i p e

G Ä N S E -

B R A T E N

08 GÄNSEBRATEN


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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).

INSTRUCTIONS Preheat oven to 200 °C. Peel and dice the carrot, celery rootand onion. Wash the goose inside and out and dab it dry. Pluck the leaves offone stem of mugwort. Mix them with salt and pepper and season the insideand 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 withthe 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 ona metal rack (with a baking tray underneath), then brown under a hot grill foranother 15 minutes or so. Remove the goose, carve it and keep it warm. Skimthe fat off the roasting juices and bring to the boil with a little orange juice tomake the gravy.

08 GÄNSEBRATEN

RED CABBAGE AND POTATO DUMPLINGS ARE TRADITIONALLYSERVED WITH GOOSE.

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09

REGION Frankfurt on the rivers Rhine-Main is located right at the heart of Europe. Its historicRömerberg 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.

ORIGIN It was probable the Hug-uenot 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.

R e c i p e

G R Ü N E

SO S S E

09 GRÜNE SOSSE


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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.

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. Mixthe herbs with the egg-yolk paste and sour cream. Season with salt, pepperand sugar. Chop the egg whites finely and stir them into the sauce.

09 GRÜNE SOSSE

GREEN SAUCE IS PERFECT AS AN ACCOMPANIMENT TO BOILEDBEEF FILLET WITH VEGETABLES.

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R e c i p e

K Ä S E -

K U C H E N

10

REGION Saarland is a bridge between Germany and its south-western neighbours, Franceand Luxembourg. They are divided by the River Saar. A river bend near Mettlach is one of the

most beautiful river landscapes in Germany.

ORIGIN Cheesecake used to bemade predominantly at Easter and

Whitsuntide. Today, it is one of

the most popular types of cake inGermany. The methods of prepara-

tion vary from region to region –

sometimes it has a crumble top-

ping or contains fruit.

10 KÄSEKUCHEN


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INGREDIENTS 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, 150g sugar, 50 g cornflour, 6 eggs, 2 tsp. grated lemon rind, 150 g dairy cream.

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 intoa dough by hand, wrap the dough in plastic wrap and chill for 30 minutes. Rollout 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 eggwhite and cream. Spread the filling in the pastry case, smooth flat and bakein a preheated oven (180 °C) for approx. 1 hour. After half an hour, cover withaluminium foil. After the baking time, switch off the oven and leave the cakeinside with door open a crack for 10 minutes. Then remove and leave to cool.

10 KÄSEKUCHEN

GERMANS LOVE TO INVITE FRIENDS AND FAMILY ROUND TOTHEIR HOMES FOR COFFEE AND CAKE IN THE AFTERNOONS.

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11

REGION Ludwigsburg in Swabia is an impressive place. Its palace is one of the biggestbaroque 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”.

ORIGIN Cheese noodles are a

traditional Swabian dish. Theyhave been served at lunchtime

in the region since 1200.

R e c i p e

K Ä S E -

S P Ä T Z L E

11 KÄSESPÄTZLE


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INGREDIENTS 400 g flour, salt, 5 eggs, nutmeg, 100 ml milk, approx. 50 mlwater, 2 tbsp. melted butter, 200 g Emmental cheese, 2 onions, 2 tbsp. ghee.

INSTRUCTIONS Knead the flour, eggs, nutmeg, milk and a little salt into asmooth mixture in a bowl. Add just enough water so that the mixture runs offa spoon. Leave to stand for 30 minutes. In the meantime, grate the cheesefinely and bring salted water to the boil in a pan. Scrape a few spoonfuls ofthe mixture from a wooden board into the boiling salted water. Leave it in thewater to cook for a few minutes. Repeat this procedure until you have usedup 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 slottedspoon, drain and sauté in butter. Then put alternate layers of noodles andgrated cheese in a soufflé dish, cover and bake in an oven at approx. 100 °Cto melt the cheese. Cut the onions into rings, sauté in the ghee until goldenbrown and serve with the noodles.

11 KÄSESPÄTZLE

SERVE WITH A GREEN SALAD.


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R e c i p e

K A R TO F F E L -

P U F F E R

12

REGION Potsdam, the capital city of Brandenburg, is famous for its culture and scientificachievements. The main attractions are the large palace gardens and parks around Sanssouci

Castle, one of the most famous rococo buildings in the world.

ORIGIN Prussian King Frederickthe 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.

12 KARTOFFELPUFFER


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POTATO FRITTERS TASTE DELICIOUS WITH APPLECOMPOTE OR TREACLE.


INGREDIENTS 1 kg floury potatoes, 1 egg, 100 g flour, oil for frying, 1 onion,salt, pepper.

INSTRUCTIONS Peel and grate the onions. Peel the potatoes, wash themand grate them raw. Pour off any liquid and carefully mix the egg, flour andonion with the potato gratings. Season with plenty of salt and pepper. Heatup a generous amount of oil in a frying pan. To make a fritter, put 2 tbsp. ofthe mixture in the pan, press it flat and fry on each side until golden brown.Serve immediately.

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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 stonebowl which can hold 1,580

litres of liquid, is filled with

premium Palatinate wine on

special occasions.

13

ORIGIN Potato salad is popularthroughout Germany. The main

regional difference is the typeof dressing used. Potato salad

can have a mayonnaise, stock or

vinegar and oil dressing.

R e c i p e

K A R TO F F E L -

S A L A T

13 KARTOFFELSALAT


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INGREDIENTS 800 g firm-cooking potatoes, 400 g pickled gherkins, 1 redonion, 200 ml vegetable stock, 1 tbsp. mustard seeds, 4 tbsp. grape seed oil,salt, chopped parsley.

INSTRUCTIONS Wash the potatoes and cook them for approx. 20-30 min-utes. Cut the gherkins into strips. Peel the onions and chop them finely. Bringthe 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 andpour warm vegetable stock over them. Add the oil, season with salt and leaveto stand for 30 minutes. Sprinkle parsley on top.

POTATO SALAD IS A DELICIOUS SIDE DISH FOR MEAT DISHES.


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REGION Regensburg andPassau are popular university

cities in Bavaria. Regensburg

has an almost entirely intact

medieval city centre which

is the perfect place to walkaround 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.

14

R e c i p e

K NÖ D E L

& P I L Z E

ORIGIN Dumplings have alwaysbeen a popular food in Germany.

There are all kinds of dumplings

and many different ways to makethem. For example, there are po-

tato dumplings, bread dumplings

and yeast dough dumplings.

14 KNÖDEL & PILZE


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INGREDIENTS Dumplings: 1 shallot, 1 tbsp. butter, approx. 10 slightly stalebread rolls, approx. 250 ml lukewarm milk, 2 eggs, 2 tbsp. chopped freshparsley, 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 dairycream, 2 tbsp. crème fraîche, 1 tbsp. chopped fresh parsley, salt, pepper.

INSTRUCTIONS Dumplings: Peel the shallots, dice them finely and sautéthem in butter. Cut the bread rolls into small cubes and pour the milk overthem. Add the eggs, parsley, shallots, salt and pepper and mix well. Leave tosoak for approx. 20 minutes, then season with salt, nutmeg and pepper. With

your hands, form round dumplings and place them in simmering salted waterfor 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.

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TippTipSPRINKLE FRESH PARSLEY ON TOP OF THE DUMPLINGSBEFORE SERVING.


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R e c i p e

KÖ N I G S B E R G E R

K LO P S E

15

REGION Divided for 28 years by a wall, Berlin was unified again in 1990 as the German capitalcity 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).

ORIGIN Originally made in

Königsberg, Königsberg-styledumplings are today an item

of “classic German cuisine”.

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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 groundpepper, 1 egg yolk, parsley.

INSTRUCTIONS Dumplings: Soak the bread roll in warm water. Heat up thestock. Peel the onions, quarter one of them and dice the others. Sauté thediced onion in half of the butter. Grate the lemon rind and mix 1 tsp. of it withthe meat, egg white, diced onions, squeezed bread roll, salt, pepper and

marjoram. Form into little dumplings. Cook the dumplings in the hot stockwith 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 apan, cook the flour briefly in it and then pour over 500 ml of the cookingstock. Add the capers, mustard and cream and simmer for 10 minutes at lowheat. Squeeze the lemon and season the sauce with lemon juice, salt andpepper, stir in the egg yolk (do not bring back to the boil!). Serve the finishedKönigsberg-style dumplings with the sauce and a parsley garnish.

THIS DISH IS TRADITIONALLY SERVED WITH BOILED POTATOES.


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REGION S hl i H l t i i th “L d b t th ” It h b th N th S d B lti


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16

REGION Schleswig-Holstein is the “Land between the seas”. It has both North Sea and BalticSea 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.

R e c i p e

L A B S K A U S

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.

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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 (à340 g), pepper, salt, 1 tbsp. butter, 4 eggs, 8 Bismarck herrings.

INSTRUCTIONS Peel the potatoes, quarter them and cook in boiling saltedwater for 20 minutes. While the potatoes are cooking, cut 600 g beetroot intolarge pieces and puree with the gherkins, the gherkin brine and the cornedbeef. Cut the rest of the beetroot into thin slices. Drain the potatoes and mashthem. Mix the mashed potato with the beetroot puree and heat gently. Seasonwith 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 drainedherrings, a few slices of beetroot and gherkin.

THIS DISH TASTES EVEN BETTER REHEATED ON THE NEXT DAY.


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REGION Leipzig‘s “Monday


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REGION Leipzig s MondayDemonstrations” 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 com-

posers Johann Sebastian Bach

and Felix Mendelssohn Bart-

holdy worked there. Today,

artists of the New Leipzig

School such as Neo Rauch

are making headlines.

17

R e c i p e

L E I P Z I G E R

A L L E R L E I

ORIGIN Although Leipzig-stylemixed vegetables was originally

a dish for the poorer members

of the population, it is popularacross all social classes today. The

dish was first documented in a

Leipzig cookery book in 1745.

17 LEIPZIGER ALLERLEI


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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.

INSTRUCTIONS Vegetables: Wash all the vegetables. Cut up the cauliflo-wer. Peel the kohlrabi, carrots and asparagus and cut into pieces. Blanch thevegetables separately: cauliflower 5-6 minutes, kohlrabi 3-4 minutes, carrots3-4 minutes, snap peas 5-6 minutes and asparagus 8-10 minutes. Drain themand keep warm. Sauce: Melt the butter slowly in a pan, sprinkle the flour ontop and cook briefly. Add the vegetable stock and bring to the boil, stirring

continuously. Boil briefly, then remove from the heat. Season with salt andpepper. Put the vegetables in a bowl and serve with the pale sauce and adash of parsley.

LEIPZIG-STYLE MIXED VEGETABLES TASTE DELICIOUS WITHKING PRAWNS FRIED IN BUTTER.


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REGION The Bremen Town


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REGION The Bremen TownMusicians are one of the hall-

marks of this Free Hanseatic

City of Bremen in northern

Germany. The story of the

four animal musicians is in-

cluded in the world-famous

book of fairytales by the

Grimm brothers.

18

R e c i p e

M A R MO R -

K U C H E N

ORIGIN Bremen’s free port is

a major transhipment point forcocoa, an important ingredient

of marble cake.

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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.

INSTRUCTIONS Preheat oven to 160 °C. Beat the butter and the sugar untilfrothy. Add the eggs and salt and mix with an electric whisk for approx. 3-4minutes. Mix together the flour and baking powder. Then gradually stir inthe egg mixture. Add a little milk if the mixture is too thick. Place half of themixture in a second bowl and add cocoa and 4-5 tbsp. milk. Grease a bakingtin and dust with a little flour. Add the two mixtures alternately and swirl a forkthrough it (to create a marble effect). Bake for 60 minutes until golden brown.

Turn out onto a wire cake rack and leave to cool.

DUST WITH ICING SUGAR BEFORE SERVING.


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REGION The Hanseatic city of Hamburg, with its major international port, is German’s “Gate-


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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.

R e c i p e

M A T J E S

ORIGIN Matjes, the German namefor 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 pick-

led herring popular in Germany.

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INGREDIENTS 1 bunch of radishes, 1 piece of cucumber, 2 tbsp. choppedchives, 1 tbsp. freshly chopped dill, onions, 300 g crème fraîche, 100 g dairycream, 1 tbsp. lemon juice, salt, pepper, 1 tsp. freshly grated horseradish,4 double herring fillets.

INSTRUCTIONS Wash the radishes and chop them finely. Peel the cucumber,halve it lengthways, remove the core with a small spoon and dice finely. Mixthe crème fraîche and dairy cream into a smooth paste with the lemon juiceand 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.

FRIED POTATOES ARE A GREAT SIDE DISH FOR PICKLED HERRINGS.

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20 REGION This classic literary


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20 ydish comes from the Neckar-

land 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.

ORIGIN According to legend, pastapockets or Maultaschen as they are

called in Germany were invented in

1147 by monks at the Swabian mon-astery in Maulbronn. They concealed

a meat filling, which was forbidden

during Lent, in the pasta pockets.

R e c i p e

M A U L - T A S C H E N

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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 mllukewarm 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.

INSTRUCTIONS Pasta dough: Sieve the flour onto a worktop and make a wellat the centre. Add the eggs, salt and oil. Mix with a fork, working in the flourfrom 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 cutinto rings. Wash the spinach, blanch it, plunge it into cold water, squeeze welland 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 springonions in it. Roll out the pasta on a lightly floured surface and cut into twoparts. 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 onehalf of the pasta, leaving a space around the edge and put the second pieceon 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 granulatedstock. Put the pasta pockets in the stock and cook for approx. 15 minutes atlow heat. Season with salt and pepper.

SERVE THE PASTA POCKETS IN A MEAT OR VEGETABLE STOCK.

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REGION One of the three potato museums in Germany is located in Stremlow, Western


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R e c i p e

P E L L -

K A R TO F F E L N

21

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.

ORIGIN Potatoes were originally

imported from Latin America to

Europe. Today over 100 differentvarieties of potatoes are grown in

Germany.

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INGREDIENTS 8 large floury potatoes, salt.

INSTRUCTIONS Wash the potatoes, brush them and cook them in plenty ofwater 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.

BOILED POTATOES TASTE DELICIOUS WITH HERB CREAM CHEESE.

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REGION Churches and carnival – the Rhineland region is commonly referred to as the north-f l h l h d l h f l d k f h f l


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ernmost 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.

R e c i p e

R H E I N I S C H E R

S A U E R B R A T E N

ORIGIN Sauerbraten,a special marinated

roast, was popular inmedieval times. Emper-

or Charlemagne and

the Cologne-born schol-

ar, Albertus Magnus,

are said to have contrib-

uted to its popularity.

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INGREDIENTS Roast: 1.5 kg braised beef. Marinade: 2 onions, 1 bunch ofsoup 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 beefstock, 4 tbsp. raisins, salt, pepper, sugar, dark sauce binder.

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 stickcloves into them. Wash the soup vegetables and chop into large pieces. Putall the ingredients into a pan with 1.5 litres of water, red wine, vinegar andseasonings, bring to the boil and pour over the meat. Cover and place in the

refrigerator for 3 days to marinate, turning occasionally. Remove the meatfrom the marinade, dab dry and fry on all sides in hot fat. Add stock and brai-se for 2 hours at medium heat. Remove the meat, wrap in aluminium foil andleave to rest for 10 minutes. Sauce: Sieve 1/8 litre marinade through a sieveinto the braising jus. Add the raisins. Season with salt, pepper and bind withdark sauce binder if preferred.

THE ROAST TASTES DELICIOUS WITH POTATO DUMPLINGS.

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23 REGION The Halligen Islandsb l t l i Th


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are absolutely unique. These

tiny islands without protective

dykes are located in a national

park in the beautiful Wadden

Sea region of Schleswig-Hol-

stein. The famous poet, Theo-

dor Storm, called them “float-

ing dreams.”

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.

R e c i p e

RO T E G R Ü T Z E

23 ROTE GRÜTZE


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INGREDIENTS 600 g mixed berries (cherries, strawberries, blackcurrants,blackberries), possibly also frozen berries, 400 ml blackcurrant juice, 1 pieceof untreated lemon rind, 5-7 tbsp. sugar, lemon juice, the pith of one vanillapod, 3 tsp. cornflour.

INSTRUCTIONS Wash the berries and dab them dry. Pluck the blackcurrantsfrom their stems, remove the pits from cherries and cut the strawberries intobite-sized pieces. Bring 1/3 of the fruits to the boil in blackcurrant juice withthe vanilla pith and lemon rind and simmer for 5 minutes. Then press througha sieve. Stir the cornflower and 2 tbsp. cold water into a smooth paste, heatup the berry mixture again and stir in the cornflour. Add the rest of the fruitand 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.

ROTE GRÜTZE IS OFTEN SERVED WITH VANILLA SAUCE.

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REGION The Black Forest is Germany’s largest single low mountain range. The historic minsterin the popular university city of Freiburg is visible for miles around Picturesque alleyways and


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ORIGIN The Black Forest cakeis one of the most famous cakes

in the world. It is viewed as theGerman cake and was first men-

tioned in 1934.

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in the popular university city of Freiburg is visible for miles around. Picturesque alleyways and

little city streams give it Mediterranean flair.

R e c i p e

S C H W A R Z W Ä L D E R

K I R S C H TO R T E

24 SCHWARZWÄLDER KIRSCHTORTE


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BLACK FOREST CAKE IS TYPICALLY SERVED ONSPECIAL OCCASIONS.

INGREDIENTS Base: 1100 g flour, 100 g cornflour, 150 g sugar, 5 eggs, 50 gcocoa 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.

INSTRUCTIONS Base: Separate the eggs. Cream the 5 egg yolks and sugar ina bowl. Whisk the 5 egg whites with the salt until stiff in a high bowl. Carefullystir the yolk mixture into the egg white mixture. Mix remaining ingredients(flour, cornflour, cocoa powder, baking powder), sieve and fold them into theegg 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 ontoeach 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 boiluntil 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 thecherry mixture on the bottom tier and then spread 1/4 of the cream on top ofit. Place the second tier on top and spread 1/4 of the cream onto it. Place thetop tier on the other two tiers and cover the entire cake with the rest of thecream. Use the cream in the icing bag to make 12 little cream whirls aroundthe edge. Garnish them with cocktail cherries. Then sprinkle chocolate flakeson the cake and chill for at least 30 minutes.

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REGION Germany’s biggestasparagus growing region is

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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 regionsurrounding Hanover.

ORIGIN Asparagus probably

originated in the Middle East,

arriving in Central Europe viaItaly. White asparagus is parti-

cularly popular in Germany.

R e c i p e

S P A R G E L

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INGREDIENTS 1 kg white asparagus, sugar, salt, 1 tsp. butter, 2-3 tbsp. lemon juice.

INSTRUCTIONS Snap off the woody bottom and generously peel the as-paragus and cut off the woody section at the bottom. Bring the water, salt, apinch of sugar and a little butter and lemon juice to the boil in a pan. Putthe asparagus in the pan and cook for approx. 15-20 minutes, dependingon stem thickness.

SERVE WITH COOKED SLICED HAM.

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REGION The famous poet from Brandenburg, Theodor Fontane, was a big fan of SpreeForest sauce. He said, “It wouldn’t be a Spree Forest meal with no pike on the table and


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R e c i p e

S P R E E W A L D -

SO S S E

26

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...”

ORIGIN Spree Forest sauce wasprobably invented in the Spree

Forest region and has become anessential aspect of Brandenburg

and Berlin cuisine.


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27 REGION Thuringian citiessuch as Weimar, Gotha, Erfurt


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and Eisenach were home

to numerous famous artists,

composers and church men

(e.g. Schiller, Goethe, Bach

and Luther). Germany hasthese people to thank for its

reputation as a land of poets

and thinkers.

ORIGIN Thuringian bratwurst wasfirst mentioned in official records

in 1404. Today, it is so famous that

Germany‘s first bratwurst museumopened in Holzhausen near Arn-

stadt in 2006.

R e c i p e

T H Ü R I N G E R

B R A T W U R S T

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INGREDIENTS 750 g sauerkraut, 250 ml white wine, 2 onions, salt, pepper,ghee, caraway seeds, 8 Thuringian bratwursts.

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 thewhite wine. Continue to cook at medium heat for approx. 30 minutes withouta lid until the liquid has almost evaporated. Heat up 1 tsp. of ghee in a fryingpan. Fry the bratwursts in it at medium heat for 5-7 minutes until golden brownon both sides. Arrange the sausages on plates with sauerkraut.

SERVE WITH MEDIUM-HOT MUSTARD.


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INGREDIENTS 250 g flour, 125 g butter, 75 g sugar, 3 eggs, approx. 225 mlmilk, 1 tsp. baking powder, salt.

INSTRUCTIONS Separate the eggs. Cream the butter and sugar for 2-3 min-utes until light and fluffy, then stir in the egg yolks. Mix the flour, baking powderand a pinch of salt. Gradually stir in the milk. If the mixture is too thick, add alittle milk. Whisk the egg whites until stiff and stir into the mixture. Brush butteronto a hot waffle iron. Cook 10 waffles until golden brown. Serve immediately.

WAFFLES TASTE DELICIOUS WITH CHERRIES ANDWHIPPED CREAM.


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29 REGION Nuremberg is fa-mous for its Christkindles-

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markt . 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.

ORIGIN Biscuit baking at Christ-

mas is a very old tradition. The fid-

dly biscuit-making procedure and

expensive ingredients meant thatbiscuits were only made by the

aristocracy in the old days. Today

biscuits are eaten by every family.

R e c i p e

W E I H N A C H T S -

G E B Ä C K

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INGREDIENTS 500 g ground almonds, 5 egg whites, 2 tsp. cinnamon, 2 cl.cherry schnapps, 450 g icing sugar.

INSTRUCTIONS Preheat the oven to 160 °C. Separate the eggs. Whisk theegg 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 togetherquickly, cover and leave to chill in the refrigerator for approx. 1 hour. Roll outthe biscuit dough to approx. 4 mm thickness, cut out star shaped biscuits (ofvarious 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.

ENJOY THE BISCUITS WITH A GLASS OF MULLED WINE.


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THE ONION FLAN TASTES GREAT WITH “FEDERWEISSER”, A VERY YOUNG, BARELY FERMENTED WINE.


INGREDIENTS Pastry: 1/2 cube of yeast (21 g), 150 ml lukewarm milk, a pinchof 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.

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 mixeruntil you have a smooth dough. Cover and leave in a warm place to rise forapprox. 45 minutes. Topping: Peel the onions and cut into thin rings. Dice thebacon and fry in a large pan. Add the onions and sauté. Stir together the sourcream, 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.

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Published byDAAD – 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

RecipesStockFood GmbH

PrintingBroermann Offset-Druck GmbH, Troisdorf

Funded by:

daad culinary journey study in 2011

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