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German Food . 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:
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Structure • Breakfast: • 1. Eggs withbread • 2.Rolls withcheese, sausage, chocolate, marmalade, honey… • 3. Cornflakes, (withorwithout milk ) • 4. Different kindsoffruit(apples, oranges, bananas…) • 3. yogurt • Lunch: • 1. Duck withdumplingsandgravy ( Starter: Pumpkinsoup ) • 2. SilesianWeisswurst • Supper: • 1. Breadwithcheese, sausage, bacon
German Food (Breakfast) - Breakfast commonlyconsistsofbread, toast andbreadrollswithcoldcuts cheeseorjam, marmaladeorhoney, eggsandoftenstrong coffee - A variety of meat-based spreads, such as Leberwurst (liverwurst), are eaten for breakfast, as well.
Lunch • Lunch isthemainmealoftheday, eatenaroundnoon • Weeatveryheartyfoodat lunch andmanypotatoes • Nearlyeverydayweeat different kindsofmeatat lunch e.g. duck • withdumplingsandgravy
coffee • Atweekendswedrink a lotofcoffeeandeatcake • We do thisat 3 pmwiththewholefamilyandtalkabouttheweek • Typicalcakesareblackforestcherrycakeandapplepie
Supper • Atsupperweeatthe same thingsasforbreakfast (bread, toast) • Atweekendsweeat warm foodlikepotatoesoup, • pizzaforsupperorthethingswecookedforlunch
Breakfast Eggs withbread Rolls with cheese, sausage Cerealswith milk
Fruits Mango Strawberries Physalis Plums Fruits Kiwi Pineapple Maracuja Melon
Lunch (Starter)Pumpkinsoup Ingredients 6 cupschickenstock 1 1/2 teaspoonssalt 4 cupspumpkinpuree 1 teaspoonchoppedfreshparsley 1 cupchoppedonion 1/2 teaspoonchoppedfreshthyme 1 clovegarlic, minced 1/2 cup heavy whippingcream 5 wholeblackpeppercorns 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.
Ingredients: 2 ducks 3 medium-to-large onions, cut into quarters 3 medium-to-large carrots, cut into pieces 8 oz fresh mushrooms 2 hard-boiled chicken eggs, sliced flour or corn tortillas flour Water 1/2 tsp red pepper flakes salt Lunch (MAIN Course)Duck withdumplingsandgravy Directions: 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.
