All posts tagged: German food

Villa Ratatouille in Frankfurt

Frankfurt is definetly the labtop bag among the German towns: practical, condensed, and rather sporty than beautifull. Around every 10years, half of its population is substituted by new immigrants. That makes this town sometimes a bit anonymous, especially for all the expats, yuppies and other career-starters that moved into the city to find their luck. You are not alone! A vibrant scene of local creatives is constantly trying to figure out how to entertain you! Especially, a vibrant culinary event scene offers quite pleasent distractions from daily routine. Check them out and mark everything you like in your calendar. Among the prime targets any creative event maker has in Frankfurt is of course to hold an event in the area of the Frankfurt main train station. This infamous area is cursed by prostitution, organized crime, and drug addicts. Thus, it is a very ‘authentic’ place and has gained the attention of the local Hispter scene – leading to the opening of quite a number of Hipster bars in that area. The newest big thing: Villa …

On the spotlight: navette (turnip)

Turnips are called navette in French, rzepa in Polish and Mairübe in German. Before the arrival of the potato in Europe they were very important vegetables. As I got into lazy cooking recently, I rediscovered them for myself. Their very elegant taste – softer than garden radish or horsradish but definetely with a sharp spike – makes them perfect veggies for a salad. Just peel them (they are easy to peel), cut them (they are easy to cut) and put olive oil, lemon juice and salt on them. Any yoghurt dressing or sweet dressing will do as well. It tastes just magnificent. Last but not least – you can store them for weeks, so it is a really good vegetable for lazy cooks 😉

Fresh kraut salad – German style!

Stereotypes claim that Germans are particularly fond of kraut. After all, there is no other side dish that fits – both in tastes and in aesthetics – so perfectly to any heavy German meat product you can imagine – ranging from all kinds of sausages, to Schnitzel, and other extremities such as pickled knuckle of pork. Dear beloved reader – don’t worry, this text will not dive deeper into the greasy world of solid butchery (for those of you who would like to read about this kind of stuff, look out for our November entries J ). Instead, let’s focus more on the cabbage Germans are nicknamed after (“the krauts”), in its uncooked, fresh form. When travelling Germany, you may notice the abundance of cosy, informal restaurants in any area frequented by middle-class Germans looking for laid-back, urban distractions. Examples of these areas include the Viertel in Bremen, the Schanze in Hamburg, Bergerstraße in Frankfurt, or downtown Stuttgart. This kind of restaurants may pop up in Kassel or Düsseldorf, and even in Dresden (the East …