GERMANY

The Schwarz-Rot-Gold flag of Germany displaying the national colours: Black, Red, and Gold.
COUNTRYGERMANY
DishesKartoffelpuffer, Griessbrei, Senfeier, German Potato Salad
Time 2 hours
Effort 6/10
Rough cost £10
COUNTRY GERMANY
Capital Berlin
Population 83,190,556 (18th largest)
Land mass 357,022 km2 (63rd largest)
Languages German
Religionsn/a

FOOD FOR THOUGHT

Germany is a large Central European country – the second most populated country in Europe. The region has been documented as having been inhabited since before 100 AD. Emerging from the aftermath of the World Wars, Germany has become a great power with a strong economy, and is a global leader in several consumer sectors.

Its cuisine is regionally variable and has some strong international influences. We opted for an Internoshnal Grubtrotters favourite – make a massive brunch spread, German-style!

Kartoffelpuffer is a German potato pancake – a classic snack all-year round but specifically during Christmas time. Griessbrei is similar to rice pudding and is a traditional German comfort food to be enjoyed hot or cold. Seinfeier is a creamy, mustard-y, baked egg dish full of delicious flavours which is served as a brunch staple. Finally, we made traditional German potato salad, with the special additions of bacon bits, cider vinegar, cucumbers and spring onions. All the recipes were pretty quick and easy to make and 100% delivered on DELICIOUSNESS.

RECIPES

Kartoffelpuffer

INGREDIENTS

  • 3 large russet potatoes, grated
  • 1 yellow onion, grated
  • salt + pepper to taste
  • 1/2 tsp ground nutmeg
  • 1 large egg
  • 1/4 cup veg oil (for frying)
  • TO SERVE: fresh apple sauce

METHOD

  1. Wash and grate the potatoes into a muslin cloth and squeeze as much of the water out as possible.
  2. Let the liquid sit for a few minutes to allow the starch to sink to the bottom (white thick liquid). Spoon this out and add it back into the grated potato.
  3. Grate the onion into the potato and add the salt, pepper, egg and nutmeg. Mix this well.
  4. Heat the oil in a large pan or skillet. Drop 1/2 a cup of potato mix into the hot oil and flatten into a pancake with a spatula. Fry the cake on each side until golden brown for 3-5 minutes. Repeat!

Griessbrei

INGREDIENTS

  • 1/2 cup semolina flour
  • 3 tbsp caster sugar
  • 1 pinch of salt
  • 1 1/4 cup of milk

METHOD

  1. Add all the ingredients into a saucepan on a medium heat and mix well.
  2. Heat the mixture to a soft boil and whisk often to ensure that the liquid doesn’t burn.
  3. Turn down the heat and whisk continuously for 3-5 minutes until it reaches a smooth porridge consistency.
  4. SERVE: cold or hot with fresh cherry compote or brown sugar!

Senfeier

INGREDIENTS

  • 8 boiled eggs
  • 2 tbsp butter
  • 30g cup plain flour
  • 250ml cup veg broth
  • 100ml double cream
  • 1/2 lemon juice
  • 2 tbsp Dijon mustard
  • 1 large pinch of white sugar
  • 4 tbsp fresh dill

METHOD

  1. Pre-boil the eggs and leave to cool in a bowl of cold water.
  2. To make the mustard sauce, melt butter in a large saucepan on a medium heat and add in the flour, whisking continuously as if making a rou.
  3. Add the veg broth slowly, whisking to avoid clumping, and then add in the cream.
  4. Stir the mixture until it is smooth and then bring to the boil, stirring continuously until the sauce has thickened (8 minutes).
  5. Then add in the Dijon, lemon juice, dill and sugar, mixing well. Add salt and pepper to taste.
  6. Cut the eggs in half and place in the sauce & ENJOY!

German Potato Salad

INGREDIENTS

  • 2 lbs small potatoes
  • 6 slices bacon
  • 1 red onion, finely chopped
  • 4 spring onions, finely chopped
  • 1/2 cucumber, finely chopped
  • 6 tbsp apple cider vinegar
  • 2 tbsp water
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tsp sugar
  • salt + pepper to taste

METHOD

  1. Boil the potatoes in a large pot of boiling salted water, and then allow them to cool completely.
  2. In a large pan on a medium heat, heat some oil and fry the bacon until it is crispy. Remove from the pan. 
  3. In the same oily pan, fry the red onion on a medium heat until its golden brown.
  4. Into the onion pan, whisk in the apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Simmer this mixture for a few minutes, then turn off the heat and season with salt + pepper to taste. 
  5. In a large serving dish, mix the spring onions and cucumber with the potato mix and serve warm!
Dánke and see you in Ghana! M + B x

2 thoughts on “GERMANY

  1. spoon the starch back into the grated potato …. that’s what I’ve been missing all these years! Thank you daughter!

    Like

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