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Published byGerald North Modified over 9 years ago
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GERMAN FOOD
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STRUCTURE Breakfast: 1. Eggs with bread 2. Rolls with cheese, sausage, chocolate, marmalade, honey… 3. Cornflakes, (with or without milk ) 4. Different kinds of fruit (apples, oranges, bananas…) 3. yogurt Lunch: 1. Duck with dumplings and gravy ( Starter: Pumpkin soup ) 2. Silesian Weisswurst Supper: 1. Bread with cheese, sausage, bacon
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GERMAN FOOD (BREAKFAST) - Breakfast commonly consists of bread, toast and bread rolls with cold cuts cheese or jam, marmalade or honey, eggs and often strong coffee - A variety of meat-based spreads, such as Leberwurst (liverwurst), are eaten for breakfast, as well.
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LUNCH -Lunch is the main meal of the day, eaten around noon -We eat very hearty food at lunch and many potatoes -Nearly every day we eat different kinds of meat at lunch e.g. duck with dumplings and gravy
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COFFEE -At weekends we drink a lot of coffee and eat cake -We do this at 3 pm with the whole family and talk about the week -Typical cakes are black forest cherry cake and apple pie
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SUPPER -At supper we eat the same things as for breakfast (bread, toast) -At weekends we eat warm food like potatoe soup, pizza for supper or the things we cooked for lunch
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BREAKFAST Eggs with bread Rolls with cheese, sausage Cereals with milk
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FRUITS Plums Strawberries Mango Kiwi Pineapple Melon Maracuja Physalis Fruits
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YOGURT WITH FRUITS
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LUNCH (STARTER) PUMPKIN SOUP Ingredients 6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns Directions 1.Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. 2.Puree the soup in small batches (1 cup at a time) using a food processor or blender. 3.Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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LUNCH (MAIN COURSE) DUCK WITH DUMPLINGS AND GRAVY Ingredients: 2 ducks 3 medium-to-large onions, cut into quarters 3 medium-to-large carrots, cut into pieces 8 oz fresh mushrooms 2 hard-boiled chicken eggs, sliced flour or corn tortillas flour Water 1/2 tsp red pepper flakes salt Directions: Pluck or skin the ducks, depending on their quality, and cut them in half lengthwise. Place the birds into a stove- top Dutch oven, then put the onions, carrots, and mushrooms on top. Add the salt and red pepper flakes, and barely cover with water. Bring to a boil, then reduce the heat to very low, cover tightly, and simmer for 2 hours, adding a little water from time to time if needed. Remove the bird halves, placing them on a heated platter. Make a paste with a little flour and water, then stir it slowly into the pot liquid to thicken it a little. Cut the tortillas into strips about 1/2 inch wide. Roll the strips and drop them into the pot. Simmer for a few minutes, then add the sliced egg. Using a ladle, put some of the gravy over the ducks, then put the vegetables and dumplings around the sides. If you've got some spicy pickled peaches or crab apples, add a few of them to the dish.
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SILESIAN WEISSWURST
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