Why this site?
My name is Linda, I’m German and have lived in North London for 8 years now. My mission with this blog is to spread the word about German cooking.
London is one of the undisputed food capitals of the world. The diversity of this city’s inhabitants is well reflected in the international fare available. French, Italian, Spanish are of course a given, and not only do you get the best Turkish food outside Turkey, the most authentic Chinese food in Europe, and your local Indian on every corner, you are typically also only a couple of tube stops away from Ethiopian, Lebanese or Brazilian eateries. You can find the finest steak houses, a vibrant street food scene and a surprising percentage of the world’s top restaurants, many of them serving and developing the latest trends in contemporary British cooking. Nowadays, people travel to London to eat. Along with all these varieties on offer come the respective supermarkets to buy the ingredients, should you wish to give it a go yourself.
German food, however, is still only known as sausages and sauerkraut.
Admittedly, we do love our sausages, but we have so much more to offer. Why Germans have so far failed to show off the variety of their cooking outside their own country has always been a puzzle to me. We are, after all, a nation of food lovers. We celebrate our meals, talk about food all the time, and love to read about cooking or watch it on TV. Any visitor is swiftly taken around all our favourite restaurants and and proudly shown whatever speciality the respective region has to offer. And while we are generally an export oriented country, you’ll be lucky to find any German restaurants abroad, and if so, the cooking often confirms the cliché. Bavarians have clearly done the best job out of all Germans exporting their culinary traditions to other nations, the popularity of the Oktoberfest all around the world is living proof.
Friends who have travelled to Germany agree with me that the fare on offer dramatically exceeded any expectations. Some even travel there regularly now, mostly for the food, as others would travel to France or Italy. I fully comprehend what makes them do this.
We’ve all experienced that once you no longer have access to something you used to take for granted, you begin to recognise the true value of it.
After a few years of living outside Germany I found it became more important to me to have access to my childhood favourites. My mother is a wonderful cook, but I never took too much interest in learning from her as a teenager and student.
Given the lack of German restaurants, I’m having to learn how to cook it myself.
For a few months now, I’ve been spending more and more time in the kitchen, testing and developing recipes for my favourite meals, and making my husband and friends try the results. At this point I must say a big “Thank you” for their bravery and patience. Especially when it comes to baking, there have been plenty of terrible outcomes. My husband had to eat too soft, too dry, too salty and sometimes slightly bread for months before I had it figured out. Not one to give up, I’m known to make a dessert twice when I’ve screwed up or, in one case, dropped the first attempt.
I’ve set up more than sausages because I would like to share my experiences and the results of my research into German food abroad with anyone who is interested. There are of course hundreds of websites about German cooking, but by writing in English I hope to make this accessible to a wider audience. At the same time it gives me a chance and a motivation to collect and record my best tried and tested recipes. I will also cover such topics as where to find the required ingredients or how to replace an ingredient that is difficult to get outside of Germany. Obviously, my experience is mostly UK based, so I’d like to invite you to share your comments and insights from other countries.
Somewhat geographically imprecise, I include specialities from German speaking regions outside Germany, namely Austria and Switzerland, and some other regions that have heavily influenced German cooking, such as Alsace. There are many dishes from these regions that have become favourites in Germany, but still largely unknown outside the German-speaking regions. To give you the full picture I can’t keep these from you.
Please join me on this journey and help me along with your comments and feedback. You can sign up for free to receive emails with all new recipes and information, and you can follow more than sausages on twitter and facebook. If you like the site and know others who might be interested, please recommend it to them.
Danke und Guten Appetit!