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 →
Germans and their food obsessions. We are getting deep into Spargel season, but I am still stuck on the last seasonal mania, Bärlauch. Alternatively known as Allium ursinum,ramsons, bear leek, or wild garlic – all of these names meant nothing to me before coming to Germany.
Wild Bärlauch Photo: Ian Porter
The fixation with Bärlauch isn’t quite as strong as the all-encompassing Spargelzeit, but it still sneaks its way onto every menu and farmer’s market. In the last few years, I’ve been treated to Bärlauch the traditional German way, harvested straight from the forest. I’ve never felt more German. Continue reading →
After writing about German tea in my last post, my mind has been on food in Germany and how different it can be than food in the USA. Like the eggs I have stored in my pantry. That’s right, my unrefrigerated pantry.
Behold! German eggs Photo: Erin Porter
I’ve talked about grocery shopping in Germany and how it can be a harrowing experience. It almost sent me packing my first few months in Berlin. Customer service is non-existent, check-out is an athletic event and goods are displayed in the least attractive manner. On my first grocery trip, I must have spent 30 minutes scouring the store looking for eggs before finding cartons piled high in a nondescript cardboard box on the floor. Milk was in boxes – also unrefrigerated – nearby (I’ll have to get into that another time). I was flummoxed. What was going on?!
Let me tell you all about the eggs in Germany my friends, and why they are aren’t refrigerated.
However – as an American – I can theorize about some of the differences. The little things that catch me up as a parent, as well as the big things that show how far apart the parenting cultures are. I know that there are at least five things I can do in Germany with a kid that I couldn’t do in the USA.
Apples are one of those marvellous foods which fulfil all requirements – at once delicious, nutritious, versatile, and practical in form. Boiled eggs, though slightly more fragile, are similar. It is unsurprising then that apples form and have formed a staple part of my diet since before I can remember. The lunchbox from my school days almost always included at least one apple, at university apples were one of the foods I would buy in bulk and still get through, at work an apple is my afternoon pick-me-up, and my children can be near certain that they’ll find an apple in their lunch box too.
But, for all this good will, the transition between apple eating in England and apple eating in Germany has not been a smooth one. Indeed, over six years ago, in the first months after our move to Berlin, during the peak of apple season, my relationship with apples floundered. The range in the standard supermarkets was very limited. I couldn’t find the sorts I liked from the UK. The apples I could find always disappointed – they didn’t taste good or they lacked an essential crispness. Not content simply to move onto another fruit, I sought expert advice. Continue reading →
Every morning I scramble around our kitchen, looking for appropriate snacks for a 15-month-old. Cucumber? I think she is eating that lately. German roll, or rice cake? Blueberries are always a yes. Is Würstchen trying too hard?
Blearily, I stash these goods in her little green lunch box and send her off to Krippe. And even if she doesn’t eat my lovingly packed breakfast and Vesper(snack) I know she is getting a warm lunch at school everyday.
While on a recent college visit with some students from the US, the topic of German food came up. We’d already experienced many culinary delicacies on our way, and they wanted to know what my favorite was. One mainstay came quickly to mind: Döner Kebab. This got quite a few skeptical looks. “Isn’t that Turkish?” one of the students asked. Yes and no, I said, and the explanation says a lot about modern Germany.
My parents are coming to Germany for Christmas for the very first time. Sure, they’ve been to Germany before. They’ve climbed the 111 steps up to our beloved Dachgeschoss in Berlin; they’ve driven all over the Romantic Road, they’ve fallen in love with its small towns and cities. But they have never experienced the true magic that is Germany at Christmas.
The biggest draw is sure to be their granddaughter (and native Berliner), but I am excited to introduce them to the beloved tradition of Weihnachtsmärkte(German Christmas Markets). The food, the Glühwein, the crafts, the food, the decorations, the holiday performances, the food….I want to do it all with them. If you are facing a similar undertaking (cram as much holiday cheer into a relative’s visit) I have prepared the Newbies Guide to German Christmas Markets so you can experience the true meaning of Gemütlichkeit.