In a recent podcast with my friend and fellow blogger from Phoebe’s Pure Food I talked about the diversity of German cuisine as opposed to the common stereotype of sausage, sauerkraut and beer. Phoebe asked me whether there is a condiment that’s used all over the Germany. I had to think hard for a moment, then I said, “Vanilla sugar”. Continue reading
2016 is a big year for German beer. It marks the 500th anniversary of the German Purity Law for Beer (Deutsches Reinheitsgebot für Bier) which established that only water, hops, malt and yeast and no artificial ingredients, enzymes or preservatives may be used in beer-brewing. For a quick, fun intro, I recommend the video 500 Years in 50 Seconds by the German Brewers Association (in English).
So why am I writing about beer only now? No, I have not been waiting around for Oktoberfest. Continue reading
This Pumpkin Seed Bread put my patience and persistence to the test. It took me at least three times before I was satisfied with it. The result is an adaptation from a recipe by Lutz Geißler, popular German bread blogger and book author whom I interviewed for a recent blog post.
What makes baking German breads in the United States America so tricky is that you don’t have the same huge variety of flours and grains as in Germany. Continue reading
Spoonfuls of Germany 