For almost a month already, we have been floating in the yearly jolly atmosphere that smells like cinnamon, shines with the twinkle lights and tempts us with delicious food.
Germany is famous for its wonderful bread and it’s a very well-deserved reputation, however, there’s a lot that can be said about German pastries, cakes and cookies. Normally, people’s thoughts fly all the way to France and its delicate macaroons or éclairs as the must-try when looking for something sweet in Europe they can later talk about. I find myself much more inclined for the astounding variety of Christmas cookies that Germany has to offer, hence, here a list of my favorite ones among the sorts I have tried so far just in time for you to judge if I have walked the wrong path, chip in with a recommendation or bolt out in search of some newly discovered variety to munch on while waiting for the holy and silent night. If you are left feeling hungry for more cookie tales, check out Alie’s earlier A Small Festive Treat blog post. Continue reading →
Before coming to Germany I thought I was a fairly good at baking. Lemon drizzle cake, raspberry muffins, carrot cake, treacle tart, no problem. I’m not claiming to be Mary Berry (British baking legend), but I could confidently walk in to the office knowing my baked goods would go down a treat. However, that confidence was soon rocked on my first attempt at baking in Germany.
Success! The sticky toffee cake as mentioned PHOTO: Sarah E
I find baking quite therapeutic so setting out to make some cupcakes for my partners colleagues was going to be the perfect activity to remedy the stress of moving countries. But I soon learnt that it wasn’t going to be as straightforward as I thought. The first hurdle is to tackle the baking aisle at the supermarket and the hundred and one flours available. The choice is great but when you just want a self-raising flour, think again. After much internet searching I discovered self-raising flour doesn’t exist here, so it’s a case of getting plain flour and adding baking powder. I find that Type 405 flour is the best option then add the required amount of Backpulver, usually zwei Teelöffel (teaspoon) per 150g of flour. As baking is all about the chemistry, it’s better to get this as exact as possible otherwise your sponge will sink or taste like iron. Continue reading →
It’s that time of year again. If you were in the United States right now, you wouldn’t miss a beat in knowing what I was talking about. Thanksgiving is just around the corner. Although this great American tradition is not celebrated in Germany, expats and their friends gather and have learned how to search and seek in order to create feasts in the new Heimat just like they would have back home. If you’ve joined an expat group or community of some sort, there’s usually an organized potluck. Since I’ve been in Germany, there have been years when I’ve celebrated multiple times (up to three) in a year to none at all. In addition to participating in the potlucks, I’ve hosted and invited others including all of my husband’s department colleagues one year and my German in-laws another.
In an effort to replicate the family feast, questions arise as to “where can you get … in Germany”? Access to ingredients have changed over the last decade and availability of certain foods also depend on regions, but with some planning you shouldn’t have any problem checking off everything on your Thanksgiving shopping list in Germany these days. Otherwise, it might be time to improvise and introduce a new tradition in your new home.
With some planning, a traditional US Thanksgiving can be replicated in Germany. Photo: Jane Park
Here in Baden-Württemberg the school year begins again this week. While my children are not yet school age, we’ve been enjoying rituals associated with this time of year: a last visit to the Freibad (outdoor public pool), buying closed toe shoes for autumn/winter and picking Zwetschgen (Italian plums) off of friends’ trees.
Before I moved to Germany, I had never seen a Zwetschge. Plums had always been round, more like smaller nectarines, with varying shades of yellow flesh and yellow or purple skins. In Germany, I first encountered these elegant, deep purple, slender ellipses hanging low on a tree on Jahnstrasse, the street of my first flat. It was August, my second month living here, when I would gingerly step around the squashed and whole pieces of fruit at my feet, wondering if they were edible. It took several late summer visits to the Bäckerei till I realized that the word Zwetschgen was synonymously used with the word Pflaumen (plum) and that the tree on my street was in fact a Zwetschgen tree.
Now that the Zwetschge has entered my life, I have been searching for ways to keep her there all year around.