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Archive for March, 2015

Fastenzeit – Lent

Wolfach_FastnachtAs Germany quietens down after the raucous antics of Karneval those following the religious traditions are preparing themselves for Easter by observing the rules of Lent. Another German word for Karneval “Fastnacht” gives us a hint to its historical and religious background: Fast(ing) Night. The night or nights before the fast! It seems to be in human nature to indulge oneself in limitless debauchery and excess before restricting one’s lifestyle for a certain amount of time.

In general a fast is intended to draw one’s spirit closer to God and gain clearer insight and faith. Even though the term is mainly used in the Christian context, other faiths practice it too (Ramadan [Islam], Baha’I Faith [month of ‘Ala] and Judaism [on Yom Kippur day e.g.] to name a few).

Scrummy fasting meals

While all these religions have different rules for the fast, they have one thing in common: staying away from animal products, especially red meat. For some molluscs and fish are acceptable, but most will recommend vegetable and fruit based recipes. As Germany and the northern hemisphere are still in the grip of winter, most of the dishes are hearty, warming ones.

Rezept "Miesmuscheln Rheinische Art"But I remembered a well-loved classic that could be a nice one to try during summer time here: ‘Muscheln auf Rheinische Art’, mussles Rhine style. In Germany ‘Miesmuscheln’ are the preferred variety, due to their bite size. But I would guess any bite sized mussel or shellfish would do for this recipe.

For four adults as a main:

Ingredients

1kg fresh mussels ( less if Greenlipped ones are used)

1 leek (white part sliced in thin rings)

½ celeriac (diced, you can substitute celery if you can’t find celeriac)

1medium onion (finely diced)

2 medium carrots (finely diced)

1 garlic clove crushed

1 bay leaf

2 whole cloves

Salt and pepper to taste

1 bottle of dry Riesling or cab sav (alternatively use 700ml vegetable broth)

Butter

2 baguette sticks

Method:

Sautee carrot, onion, celeriac and leek in butter until soft.

Add fluid, bay leaf and cloves and let simmer for 5 minutes.

Bring to boil and add cleaned mussels. Mussels NEED to be closed before cooking, they should open during cooking. Discard any that haven’t.

Take of the boil once most are open. Serve with some of the broth and the vegetables and use the baguette to mop up all the yummy flavours!

This definitely qualifies as finger food and you should try using the first set of cleaned shells still attached to each other as a set of tongs for getting the flesh out of the others.

cremige_brokkolisuppe_mit_kaeseFor the vegetarian palate:

Creamed Broccoli Soup

Ingredients:

For four adults as mains:

2 medium/ 1 large broccoli

6 medium potatoes

½ small onion diced

1/3 cup pine nuts

1 tbsp sour cream or ¼ cup of whole milk

Grated parmesan and salt&pepper to taste

Method:

Peel and slice potatoes, trim stems of dried up ends and cut into chunks, dice onion.

Place all in saucepan with enough salted (1tbsp) water to cover and bring to boil.

Cook until potatoes are falling apart and broccoli is softish. Don’t cook it too long, it will lose its colour.

Place the pine nuts with a bit of the stock and some veges in the blender and zap until smooth and silky. Decant into another saucepan and continue to blend the rest of the stock and veges. If you prefer the soup a bit more chunky, zap less. Add the sour cream OR milk and give a good stir and a quick reheat.

Serve with fresh bread, some grated parmesan and fresh ground pepper.

Hope you enjoy these little treats and if you’d like to find out more about Germany and its history and traditions join us on one of our tours. Let us know what you want to discover and we will put you on the right track.

Author: Petra Alsbach-Stevens

 

 

 

 

 

 

 

 

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