Despite working my butt off, I had some wonderful foodie experiences in Germany and Israel.
My first post back is about my first stop: Germany.
Food there can be surprising. Yes, there are a lot of heavy, fried foods. Yes, potatoes feature regularly. Yes, the serving sizes can compete with the Americans, but there’s a whole lot more to German cuisine than you'd expect, especially in their traditional, rustic style dishes.
Luckily for me I visited in spring and there was plenty of fresh asparagus on the menus, served in a myriad of ways, as well as delicious cherries (one of my favourite fruits).
I visited Frankfurt's Kleinmarkt as well as a farmer's market and took loads of photos of what I discovered there.
Here’s some photos and rundowns of my German meals:
Boiled eggs served with delectable Grie Soß (green sauce), a Frankfurt speciality made of oil, vinegar and seven fresh herbs. Apple wine taverns throughout Frankfurt specialise in green sauce, each with their own heavily guarded recipe. Usually the seven herbs are an alternating combination of borage, sorrel, cress, chervil, chives, parsley, salad burnet, dill, lovage, spinach or basil.
|Frankfurters in Frankfurt!|
dinner tonight. They used white asparagus to make a light yet creamy soup and had rosettes of saffron and white truffle infused mash potato hidden in the bowl. Divine.
Soon I’ll post some photos of my culinary journey through Israel too.