Читать онлайн книгу "Strudel, Noodles and Dumplings: The New Taste of German Cooking"
Strudel, Noodles and Dumplings: The New Taste of German Cooking
Anja Dunk
�For me the German kitchen is as much a way of life as it is about preparing a meal. I want to teach as many people as I can about German family food in the hope that it will satisfy, inspire and bring new dishes to the table’Strudel, Noodles and Dumplings is a cook book about Germany’s varied culinary heritage seen through the eyes of Anja Dunk’s family recipes, most of which have been given a new life in her young family kitchen.From recipes such as Vollkorn-Buttermilch Waffeln (Wholewheat buttermilk waffles) to Schweinebraten mit Kummel (Caraway roast pork) and Zucchini und Gruener Paprika Salat in Joghurt Sosse (Courgette and green pepper salad with yogurt dressing) home-cooked German food is gently spiced, smoky, buttery and deeply savoury, yet sweet and sour. Anja’s way of cooking is vibrant, honest and deeply intertwined with the seasons and the weather. Featuring over 200 simple recipes for the everyday family table, as well as a handful for special occasions, Anja’s cook book will be an essential guide for all the basics of German cuisine, at the same time as providing inspiration and encouragement for cooking through the year.
COPYRIGHT (#ulink_ad07999d-6c5d-5e5a-a1ac-35676098214f)
4th Estate
An imprint of HarperCollinsPublishers 1 London Bridge Street London SE1 9GF www.4thEstate.co.uk (http://www.4thEstate.co.uk)
First published in Great Britain by 4th Estate in 2018
Text and photography copyright В© Anja Dunk
Anja Dunk asserts the moral right to be identified as the author of this work.
Design by Atelier Dyakova, London
Author photograph by Jonathan Cherry
A catalogue record for this book is available from the British Library.
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins.
Source ISBN: 9780008244385
Ebook Edition В© May 2018 ISBN: 9780008244392
Version: 2018-06-26
FOR LUCAS, TOBIAS AND AIDAN
A NOTE ON THE PHOTOGRAPHS (#ulink_732189fe-5347-51ce-b1b3-09b58f31f72c)
I am not a professional photographer, but when the idea for this book came about it made sense that I take the photographs myself at home over the course of a year. It was a challenge, but one I welcomed, and I have thoroughly enjoyed watching how the light falls in the kitchen at different times of day, standing on chairs, and occasionally teetering on ladders.
All the plates and bowls of food in this book are real, whether they were part of a family breakfast, lunch or dinner; a solo lunch when the boys were in school (while I love a busy table, I relish a lunch on my own all the same); a dinner for two; cake and coffee with friends or drinks in the late afternoon – everything that was photographed was eaten as it was intended to be, or indeed was in the process of being eaten as the photo was taken.
I have to say, though, that taking pictures of children eating isn’t as easy as it may look – for every photograph of the boys that made these pages, hundreds didn’t. There is a fine line between a half-eaten plate of food and, well, a mess. A bigger challenge than taking the pictures themselves was actually getting the boys to eat more slowly – often it was a case of �Ready, steady, go! But slowly, slowly …’ followed by me snapping away as quickly as I could before I also sat down to eat.
All the tables, work surfaces, tablecloths, tools, utensils, pans and tableware are things we use every day – you might well, for this reason, notice some items appearing on the pages more than once.
I hope you enjoy this little window into our kitchen.
CONTENTS
COVER (#u25b4769b-4d05-510e-93f2-6947ce357442)
TITLE PAGE (#u5d90a0b9-3f8a-5774-8e53-be7ef19a92ed)
COPYRIGHT (#ue2a5641c-368d-5877-baee-0839d5bf4302)
DEDICATION (#u37912ad9-d773-5b75-9fc7-58b1fbc332a3)
A NOTE ON THE PHOTOGRAPHS (#u6d0acc23-2516-5669-8f35-a41c0faf11b1)
THE TASTE OF HOME (#u117165f4-eaa3-5eab-8584-61bb1aed3af5)
INTRODUCTION (#ue9cc4eae-8148-5b06-91a6-244ca79e31f7)
SIMPLE COMFORTS (#u1f1e49a0-cb04-50f7-87bf-7035a3b27d29)
ALL THINGS JARS (#uadb0fa03-b2b1-5d34-b668-fbb8fe8becaf)
FLOUR + WATER = MAGIC (#u727737c2-10ad-52d1-ab25-636893af7709)
FOOD FOR THE SOUL (#uec6f8a21-ada5-5618-9549-6693f65a0150)
NOODLES & DUMPLINGS (#u49e65e66-17ba-594b-b85a-89013dce3b8c)
QUICK PLATES (#ua058b5b9-91c0-5c00-bf45-9ed585dc42bd)
GERMAN FLAVOURS (#u85c1c055-e16e-584c-9b15-d73d0bd9e8f7)
ANYTHING GOES (#ua93da5e1-0763-56be-ae6f-367a071bc709)
SOMETHING FOR THE WEEKEND (#ua9757df1-c062-5381-93ec-5bf45638b842)
EVERYDAY BAKES (#ufc67c5a7-a5d1-5226-9be4-caa0cd5fcc7d)
AT THE END OF A MEAL (#uef95ba14-8870-5f92-acc8-abc71b3ce92f)
BISCUITS & BEYOND (#u9b7cfed4-4aab-56ca-9825-2a5abfb6a51c)
THE FOUR O’CLOCK COCKTAIL (#u9229151f-8f21-5742-87b6-eea7542f50fb)
INDEX
ACKNOWLEDGEMENTS (#u71bee978-8bc3-551d-a7fa-afcc9fd0f794)
ABOUT THE AUTHOR (#u63aeadab-f779-5efe-bd81-fb4b65586086)
ABOUT THE PUBLISHER (#u88dd5f0c-1818-51d5-b870-fe34a0980830)
THE TASTE OF HOME (#ulink_b811c3e4-c81d-5d86-a454-386aecd01274)
The food you grow up with, the taste of home, stays with you for ever. That doesn’t mean to say it is always a good thing, but happily in my case for the most part it is. Mum did all the cooking at home – she loved it, and so did my brother Oliver and I, not least because Dad’s culinary repertoire consisted solely of cheese sauce over vegetables or Marmite on toast. Mum, on the other hand, is a brilliant cook who values good ingredients and simplicity in the kitchen. By this I mean cooking without pretension, a pared-back approach, I suppose, which in turn means doable cooking. I strive to cook by her ideals, and my hope is that one day my boys will too.
Mum left Germany for Africa when she was in her mid-twenties, and Kenya was where she met and married Dad. They lived there until their early thirties, at which point they decided to move to Wales for a life with children. So it was in Wales that my brother and I were born to a German mother and a Welsh father, and it is Wales that I call home, but the food we grew up with is very much rooted miles away in Germany, for it was German food that we ate at our kitchen table every day.
I often wonder if what came out of the kitchen during my childhood wasn’t solely to quash the feelings of longing that had taken hold in Mum while living away from her motherland. Taste, after all, is one of the most transportative senses. Feelings of belonging are also heightened when on foreign soil, and so is sense of identity, which in Mum’s case made itself apparent through the German food she produced – consequently, as a child I felt far more German than anything else.
The first ten years of my life were pretty nomadic, with time split living between Wales, Africa and Asia – most holidays were spent with our grandparents in Germany. The only constant in daily life, as well as immediate family, was the food that came out of the kitchen. It is little wonder really that cooking has become my chosen career path, as right from the word go it has been one of the most significant elements to each day. Nothing excites me more than delving into another culture by means of cooking, but since having young children of my own, the way I cook at home has shifted back to food that brings me the sense of family, love, security, and confidence – a subconscious impulse to instil the same association between food and home in my children. To me this means food in which Germany is very much at the heart of it all.
INTRODUCTION (#ulink_3939276c-42e6-5b84-be45-5e9d9e346b9f)
My maternal grandparents – Omi and Opa – would arrive in Wales from Germany in a car fully laden with salami, pâtés, pickles, bread, biscuits, sweets, jams, meat, sauerkraut, butter – you name it and I’m pretty sure they had it packed in. �You’ve brought everything but the cellar steps,’ Mum would screech. �We do have food in Wales, you know.’ But despite her seemingly cranky reception, I know that she was just as gleeful as I was to receive these visitors with their gifts.
The contents of this car were the deepest expression of love, and to this day I still vividly remember each time they arrived, for these moments moved me and struck a chord. A well-stocked cellar was to Omi the essence of a home; it stood for security – knowing that no matter what or for whatever occasion there was always food in the house.
Everything in the car was carefully wrapped in newspaper so that it stayed cool, or frozen even in some cases, for the long journey across several countries and over the Channel. We made a human chain and passed the bundles to each other along the driveway to the kitchen table, until the car was empty and we could all finally sit down to eat. Opa would carefully unwrap the rye bread and slice it thinly, Omi would spread the sweet unsalted butter, then we would all help ourselves to pГўtГ© and mustard, possibly gherkins. That first bite into the dense, nutty bread tasted of home, said Omi, which when all is said and done is all that you wish to feel when you have been on the road for two days and travelled hundreds of miles.
It isn’t what we ate each year on their arrival that I recall, so much as the feeling of affection expressed through the journey this food had travelled. It goes without saying that eating is a human necessity, but cooking, and consequently the act of giving and sharing food, is a wholly gratifying experience both for the cook and the recipient, and it is one of the most natural things we can do to show each other how we feel.
Food and cooking are at the centre of our kitchen table but in actual fact they are only part of the bigger picture, which is the importance of everyone crowding around together and chatting – sharing snippets from events of the day. Of course sometimes reality doesn’t allow the calm eating experience I hope for, but it doesn’t stop me aiming for it each night. The scene in our house is usually far from perfect. There are daily squabbles, and generally it’s messy, but family table time is full of laughter and fun too, and I love it, chaos and all.
•••
Over the last five years we have moved around and lived in five different places (four different countries) with a growing family of three boys. My priority as a mother has been to make this experience fun and stable despite the turmoil that comes with each move. There is a wonderful German word, gemütlich, which when translated into English loosely means �cosy’, although in actual fact it means much more but is hard to put into words – to me it really means feeling at home. So, wherever we are in the world, I try to make it gemütlich – and the best way I know to do this is through cooking.
Most of what I cook are recipes with German roots, some of them old family favourites, others dishes and flavours that we simply enjoy. German food, like the food of every European country, has evolved and taken on flavours from much further afield. During the 1950s and 60s, guest workers arrived in post-war Germany to fill the demand for labour in the newly thriving economy, with Italy, Greece and Turkey being among the first countries to sign up for this programme. I don’t think anyone realised at the time how much this movement of people and shift in demographics would also influence the cuisine and tastes of the nation. Along with their labour and skills, these workers brought with them new flavours and ways of cooking, which have filtered into the national cuisine, leaving an everlasting impression.
Home-cooked German food is gently spiced, smoky and buttery, yet sweet and sour. It is warm and hearty and vinegar-laced. The alluring smell of something baking in the oven is ever-present – cakes (and coffee), of course, playing an important role in every day. Beyond the kitchen and down the stairs, cellar shelves are fully laden with jars of preserved goods. From greengages and marbled cake, to Strudel fillings and potted pâtés, to gherkins and plum compote, the list is endless.
The German kitchen is mouth-watering. This way of cooking is vibrant, honest and deeply intertwined with the seasons and weather. I’ve never known anything quite like the excitement felt when the first few spears of white asparagus start to appear at market stalls in the springtime – it ripples across the whole country and is a feeling which resonates quietly throughout the year with the arrival of each new seasonal ingredient.
Until recent years I think both the UK and Germany have been quite outward-looking in terms of food, seduced by the sun of Italy, the Mediterranean and the Middle East, but there seems to be a growing appreciation of colder-climate cooking and ingredients today, probably partly due to the revival and interest in Scandinavian food. There is also a renaissance in German restaurant cooking, similar to what is going on in the UK culinary scene, where many classic dishes are undergoing rejuvenation.
This book is about Germany’s varied culinary heritage seen through the recipes from our family table. It is simple home cooking, inspired by the seasons and by my children, who have brought new life and ideas to many classic recipes.
HOW I COOK
The kitchen is the place where we come to find comfort. Wrapped in the blanket of security that presents itself in familiar smells from the oven or stovetop, we feel safe. Of all the rooms in a house, the kitchen is the one I like the best. A kitchen sees the bad hair most of us wear in the morning; the licked fingers that we dip back into the pot to test the sauce; the sink full of dirty dishes that highlights exactly what we have cooked and eaten that day; and then there is kitchen talk, so comfortable here that it flows freely, touching on all that matters in life from the profound to the mundane. The kitchen sees and hears it all.
Omi’s Bavarian kitchen, which plays a huge role in the writing of this book, is one I look back on with fondness. It wasn’t big, it wasn’t glitzy; in fact it was nothing special at all. It was functional – utilitarian by design – actually very German. She lived, cooked and ate with gusto and a great deal of common sense. There was an air of no nonsense about her, mind, and rarely did she ever seem harried or flustered. She tasted everything religiously as she cooked – from behind it looked like she was conducting an orchestra, with her arms reaching right for salt, left for this and that, then up and down as she added to the pot or lifted the spoon to her lips. She always kept her ear close to the stovetop, too, listening out for the right sound, which indicated that the dish was ready. �But how do you know it sounds right?’ I once asked. �I know because I’ve heard it hundreds of times.’ I was in awe and still am when I see anyone conduct or dance at the stovetop like Omi did, allowing their senses to guide the way they cook.
She was thrifty and frugal but somehow still brilliantly inventive, managing to cook fragrant dishes from seemingly �nothing’. It was through her I learned that waste was shameful and that leftovers and kitchen scraps are invaluable blocks from which to start building tomorrow’s meal. Omi cooked with wisdom, yet she would not have thought of it like that, for it was just what she did – second nature.
It may seem strange to look to the past as a way of looking forward, but incorporating what has gone before into our present-day family cooking enriches our table, sparking stories and thoughts beyond just the plates and bowls in front of us. Recipes that have stood the test of time have survived for a reason, and more often than not it is these recipes that are the basics I turn to the most, adapting and tweaking them to suit our current tastes better. On the whole this means less sugar, and often I use brown; olive oil and butter instead of dripping (although I am still partial to dripping spread on a slice of fresh bread); less cooking time on vegetables – we prefer them crunchy; and generally speaking less meat.
Most days I wake to a whisper of �Mama, get up, I’m hungry’ – it’s little wonder, then, that each day in our household is shaped by food and cooking. From making porridge, soaking pulses and grinding coffee beans in the early morning to putting the bread to rest in its proving basket overnight, snuggling the yogurt down in its warm nest to set, or eating a sliced apple just before bed, what we choose to eat dictates the rhythm of every day here.
Cooking family food at home is never done to impress (believe me, it is hard to impress three boys of seven and under as it is), but to nourish and enhance our daily lives. The boys choose meals in quite an arbitrary fashion – like most children there is no reason beyond taste and enjoyment when it comes down to what they want to eat. Mostly they request things based on a personal whim, and then the hot topic of �What’s for dinner?’ is debated and fallen out over until somehow at the end of each day we come to an agreement. When the choice of what to eat falls to me, it is subject to three things: time, which quite often I have little of; what is in season; and lastly, the contents of our shelves.
Our food budget is tight, but I don’t feel it restricts us; on the contrary, it encourages me to be more considered about what we eat and also generally means most things are cooked from scratch. This doesn’t necessarily equate to a meal being more time-consuming to prepare, it just means it might take a little more thought and forward planning. I don’t think food should be a rushed affair, either in the preparation or in the eating of it. It saddens me to think that we sometimes rush through so much of the enjoyment involved with food. When time is the deciding factor of what’s for dinner it means I cook something like an omelette, throw together a salad or make something on toast; there is no need to rush the making of a meal like this because by its very nature it is a quick one. We should relish the time spent preparing meals for what they are.
If eating is an act of pleasure and cooking a celebration of ingredients and flavours, then surely the reward of cooking one meal a day from scratch is far greater than the effort involved in making it in the first place. Having children around me in the kitchen makes it unquestionably clear that we all have a better relationship with our food if in some way we are connected to what ends up on the plate in front of us – just being present in the kitchen watching, smelling and taking in the process of dinner being cooked is enough, but there is so much enjoyment to be had by actually getting stuck in.
Encouraging our children to enter the kitchen and feel their way around a recipe is so important, not just for them to develop their own tastes and interests but for society as a whole. Cooking should be an adventure, an exploration of ingredients and layering of flavours, a creative and intuitive act through which we express so much of ourselves – while I can at times be serious in the kitchen, the boys often serve to remind me that cooking is about fun. A kitchen should be a place where magic happens, and OK, sometimes the odd disaster too, but it shouldn’t be a place to fear, and good food shouldn’t be regarded as something for a special occasion or the weekend. Breakfast, lunch, dinner and all that comes in between are part of our every day – they all deserve to be gratifying.
REDISCOVERING GERMAN COOKING
I strongly disagree with the bad reputation that German food has overseas and outside its borders. I can’t help but feel that our ideas about the German diet are incredibly out-dated. Go back a few decades, especially to the 1950s, and it’s easy to see where today’s erroneous notions come from – back then life was very different.
A Fresswelle (wave of gluttony) swept through Germany in the 1950s – a backlash of over-eating brought about through the dietary constraints of wartime rationing and the very real feeling of hunger that still lingered in the minds of many. A booming economy, which not only raised the quality of life within the country but also stirred hopeful feelings among a nation who felt they had little to be proud of in the early post-war days, was reflected in the growing waistlines and body weight of the people. Indulgent eating symbolised a newfound freedom and happiness, which everyone was hungry for.
Germans adopted a bon vivant alter ego – that of the cocktail-swilling, chain-smoking gourmet. Exotic flavours and exciting new food items flooded the market. My mum remembers her parents bringing home a tin of Hershey’s syrup for the first time, acquired from the American army base; this was seen as the height of luxury and was enjoyed drizzled over everything. Many foodstuffs unattainable to most households due to their prohibitive prices in previous years became affordable to the masses, and thus things like butter came back into fashion and pushed out, thank goodness, cheaper alternatives like margarine.
This newfound passion for life didn’t just stop at the kitchen door. An Urlaubswelle (holiday wave) took hold of the nation too and carried many flocks of Germans in their socks and sandals abroad on holiday. No sunlounger was safe – I am laughing as I write this but it’s true: the competitive side of a German is fierce, and when out in large numbers they are a force to be reckoned with.
While this wave of travel gained the Germans their rather unfortunate sunlounger-hogging reputation, they also gained something wonderful: the taste for new flavours, and ideas from cuisines and lands other than their own. Newfound ingredients, probably recipes too, were brought back to many German kitchens and an experimental, lighter way of cooking and eating at home began to emerge.
During the 1960s and 70s this new wave of cooking was kept buoyant by the many people who came to settle in West Germany. The gastronomic influence was broad, with people arriving from northern Africa, Portugal, former Yugoslavia, Greece, Italy and Spain. Probably, though, the most prominent taste influence was Turkey – doner kebab shops started popping up on many street corners and soon became the snack of choice. Now, fifty years on, ask any German of my generation and they will tell you that the doner has been adopted by the Germans and become a �national snack’, a portable street food equally as popular as the Bratwurst.
The fall of the Berlin Wall on 9 November 1989 saw the reunification of Germany. While West German cuisine had flourished and evolved through outside influence over the past twenty-eight years, East Germany had been living under a communist regime where everything foreign was viewed with suspicion. In the East people had to make do with what they had, which meant that food was inextricably bound to the land and seasons. Armed with little more than what could be home-grown, a small selection of state-approved products and brands and an unlimited supply of vinegar, the cooking of East Germany was unfussy, recipes were pared back and methods uncomplicated. There was an unspoken awareness among the people that food was and should be seen as something more than just a meal. It was essential, yes, but it was also a hundred other things: bitter, symbolic, joyous, rich, poor, lucky, hateful, welcoming, precious, hopeful and everything in between.
When Germany reunited as a nation, food from all sides was brought together. Germany was one of the great melting pots of Europe, a place where so much existed side by side. The broad culinary and social diversity owing to a migrant population was evident through the rise and popularity of Italian, Greek and Turkish restaurants. Every taste was catered for, and perhaps because so many new ideas and flavours were filtering into each kitchen, the hunger for regional dishes, many that had been forgotten for a time, was also stronger than ever. Food that was directly connected to the surrounding landscape and to those families who had lived in it for many years was an important thing for people to cling on to as society changed. This is the food I grew up with – lost food, regional food, frugal food, seasonal food, exciting, new and brilliant German food.
COOK’S NOTES
SUGAR
I use unrefined golden granulated sugar and golden caster sugar – they are more expensive than regular white granulated and caster but worth the extra pennies for the assurance that they have been less messed around with. I tend to err on the lighter side of sugar quantities in cakes and just generally, but feel free to add more to any of the recipes should it feel right to you.
SALT
I always use sea salt unless otherwise stated. If using flaky sea salt I scrunch it between my fingers before adding it to the other ingredients.
EGGS
All eggs are free-range and medium in size unless otherwise stated.
CITRUS
I use unwaxed citrus fruit (easily found in most supermarkets these days), and I try to use organic as much as possible.
BUTTER
I cook with unsalted butter only. Salted for spreading.
MILK
All milk is organic whole milk unless otherwise stated. When possible I personally like to buy raw milk, but please do check health advice on this for yourself (and for your family).
VEGETABLES
We grow a lot of vegetables and soft fruit at our allotment; as a cook I feel it’s important to understand how our food grows. Tending this small plot of land over the last two years has made me have a new appreciation for the vegetables and fruit we eat, not to mention realise how undervalued much of what we buy from the shops is. I try to buy locally grown vegetables and fruit from markets and small shops as much as I can, but also do a weekly supermarket shop.
MEAT
I use the butcher to buy the best (local) meat possible – that is to say organic, free-range happy animals – but, quite rightly, it doesn’t come cheap, which means we only eat meat once or twice a week. I would rather eat no meat at all than buy cheaply farmed meat with dubious or uncertain provenance.
We are lucky to have a wonderful shop near us that sells artisan salami, cured meats and sausages – I try to avoid the processed, vacuum-packed stuff.
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/anja-dunk/strudel-noodles-and-dumplings-the-new-taste-of-german-cooking/) на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.
Если текст книги отсутствует, перейдите по ссылке
Возможные причины отсутствия книги:
1. Книга снята с продаж по просьбе правообладателя
2. Книга ещё не поступила в продажу и пока недоступна для чтения