German Food
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Transcript of German Food
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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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BREA KFAST
Eggs with bread
Rolls with cheese, sausage
Cereals with milk
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FRUITSPlums Strawberries Mango
Kiwi
Pineapple
Melon
Maracuja
Physalis
Fruits
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YOGURT WITH FRUITS
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LUNCH (STARTER)PUMPKIN SOUPIngredients
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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LU N C H ( M A I N C O U R S E )D U C K W I T H D U M P L I N G S A N D G R AV Y
Ingredients:
2 ducks3 medium-to-large onions, cut into quarters 3 medium-to-large carrots, cut into pieces8 oz fresh mushrooms2 hard-boiled chicken eggs, sliced flour or corn tortillas flourWater1/2 tsp red pepper flakessaltDirections:
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