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German Cuisine History of German Cuisinee Ancient Times and Influences:-   The fertile terrain and ample water supplies made for good grazing and Germany has always been rich in beef, dairy cattle, sheep, and pigs. Thus, until the Middle Ages, the German diet mainly consisted of meat and their by-products. Smoking, marinating and salting techniques were developed to store the abundance of meat. The Romans were the probably the first to make any significant comment on German food. Latin literature records that German cuisine was a simple affair, consisting of a lot of meat and a lot of mead. The eating and drinking habits of German cuisine influenced Romans.Around the 8th century, It was at that time that extensive cultivation of grapes, vegetables, fruit and herbs		was recorded in Germany. Also, with this stability came wealth and it was the ruling classes who were responsible for introducing spices from around the adding another dimension to traditional German cooking.      One doesn't immediately think of German cuisine being akin to French cuisine, but it's certain that culinary customs were picked up from both the French and Italians. Current Day Cuisine:- Today simple but rich food remains a characteristic of German cuisine. Meat, Birds and rabbit are considered traditional foods, as is the use of juniper berries, with mustard and horseradish

German Cuisine

being common additives. Their popular for their vast range sausages, specially cured meats and dairy products e.g. cheese.

As one would expect, the geographical differences and the bordering countries still have an influence on regional cuisine. Cooking in the north still tends to reflect the customs of the nearby Scandinavian countries. The diet here is much heavier than that in the south, with an emphasis on meat and potatoes. In the south, a lighter cuisine can be found with strong influences from nearby Italy and Austria. Also grain products are substituted for potatoes in many instances e.g. Spatzle which is a special type of pasta noodle.

Some of the famous German Foods are:

Champignon German Brie with Mushrooms
Champignon, German brie with mushrooms, is a double

cream, soft-ripened cheese with the finest handpicked mushrooms.
It has a mild and distinctly mushroom flavor that develops as it ripens. This is one of the best cheeses from Bavaria Germany.


Montagnolo

Montagnolo is a triple cream soft ripened blue cheese, carefully crafted by the master cheese makers of Kaserei Champignon in the alpine mountain region of Bavaria, Germany. The buttery texture and rich, piquant flavor intensifies as it ripens. This cheese was inspired by delicacies of the Renaissance and a time when cheese making was performed by cottages and families in this region

Spatzle Veg HT ACC German Austrian 25mins plus standing

Ingredients:

75g/3oz Plain Flour
1/2 teasp Salt
1 Egg
90ml/3fl.oz. Milk
90ml/3fl.oz. Water (approximately)
50g/2oz Butter to serve

Instructions

   1. In a bowl, mix together the flour and salt then make a well in the centre and add the egg and milk. Beat well adding only enough water to make a very thick batter. Cover and leave to stand for 30 minutes.
   2. Bring a large saucepan of salted water to the boil. Hold a colander over the top of the pan then slowly pour the batter into the colander, allowing the mixture to go down into the boiling water. Reduce the heat and poach gently for 15 minutes. The noodles will rise to the surface when cooked.
   3. Remove from the pan with a slotted spoon and drain well.
   4. To serve - transfer to a warmed serving dish, dot with butter and serve immediately.