Spoonfuls of Germany


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Sausage for the soul

Bratwurst 1

This has not been a week of good eating habits. Hastily put together meals, gobbled up in front of the TV or tablet screen, loss of appetite altogether, followed by junk food. And, odd coincidence, on Tuesday, Election Day, Continue reading


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German food basics: How to make vanilla sugar, vanilla pudding and and vanilla sauce

Vanilla sauce

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


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Girlie beer

berliner-weisse-mit-schuss-rot

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