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In case you have missed out before we at #Blogging Marathon try to bring to you a variety in our various marathons.
This one is no different, aptly called “#Buffet on Table “ this week our quest is to bring you different combos from various countries. Of course the choice of countries is our own.
Today join us in Germany for some more #German Cuisine. More because I was hooked to this cuisine when I made Potato Pancakes in the past.
#German cuisine has evolved as a national cuisine with variations from region to region.
The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes. Many significant regional dishes have become international, but have proliferated in very different variations across the country presently.
For Breakfast or Frühstück as the Germans call it you can expect bread, toast or bread rolls with cold cuts or Deli meats, such as ham, salted meats and salami, cheese or jam (Konfitüre or Marmalade), honey, eggs, and strong coffee or tea The kids can expect milk, cocoa or fruit juices A variety of meat-based spreads, such as Leberwurst (liver sausage), are eaten during breakfast as well.
Traditionally, the main meal of the day had been lunch (Mittagessen), eaten around noon. Dinner (Abendessen or Abendbrot) was always a smaller meal, often consisting only of a variety of breads, meat or sausages, cheese and some kind of vegetables, similar to breakfast, or possibly sandwiches. Smaller meals added during the day bear names such as Vesper, Brotzeit (bread time), Kaffee und Kuchen (coffee and cake), or Kaffeetrinken.
The German love their meat they consume pork, beef, and chicken, duck, goose, and turkey boar, rabbit, and venison are also widely available all year round. Lamb and goat are also available, but are less popular. Don’t forget sausages there are more than 1500 varieties available. There is a variety of fish too starting from Alaska pollock , fresh herring, tuna, mackerel, salmon and sardines trout, pike, carp, and European perch, pickled herring, which often served in a Fischbrötchen, as Rollmops (a pickled herring fillet rolled into a cylindrical shape around a piece of pickled gherkin or onion), or Brathering (fried, marinated herring).
This does not mean that the Germans ignore veggies you can get stews or vegetable soups, as well as side dishes with carrots, turnips, spinach, peas, beans, broccoli and many types of cabbage. Fried onions are a common addition to many meat dishes throughout the country. Asparagus, especially white asparagus known in German as Spargel, is a common side dish or may be prepared as a main dish.
Besides noodles, potatoes are common. In the south of Germany are dumplings (including Klöße or Knödel) and potato noodles, including Schupfnudeln, which are similar to Italian gnocchi are common.
The German food is not spicy they use mustard and horseradish for sausages. The traditional herbs used are parsley, thyme, laurel, chives, black pepper (used in small amounts), juniper berries, nutmeg, and caraway. Cardamom, anise seed, and cinnamon are often used in sweet cakes or beverages associated with Christmas time, and sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices, such as basil, sage, oregano, and hot chilli peppers, have become popular since the early 80´s. Fresh dill is very common in a green salad or fish fillet. Garlic is not so popular…. (I will do a happy gig)
For desserts there is Black Forest cake, Cheesecake is also very popular and often made with quark. Schwarzwälder Kirsch torte, German doughnuts are a few desserts there are many many more desserts. But for now slow and steady….
Beverages how can I forget beer, wine and coffee…
All in all I am in love with this country cuisine. So you can expect some more interesting dishes that I will be trying out.
The taste was bland to our tastes but good!
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