Italy Vol.2

Hey All,

As it is getting warmer outside, even here up North, I’m really getting in the mood of just going to a beach, having a cocktail, falling asleep on the side of the sea… and trying not to get completely sunburnt. This still needs to wait at least a few weeks, so for the meantime at least my kitchen got a mediterranean atmosphere – welcome to the second Italian post!

All you need - eggplant, onion, garlic, tomato sauce, mozzarella, basil, thyme, salt, pepper, oil
All you need – eggplant, onion, garlic, tomato sauce, flour, mozzarella, basil, thyme, salt, pepper, oil

Parmigiana di melanzane. Doesn’t it just sound delicious already? My Italian cook was Marco this time. He’s from the lovely city of Pisa, currently doing his PhD here in Groningen. Greatly talented in acting, in improv, in playing with words in any way – and apparently also quite a good cook! This is one of his favorite dishes, and I think from now on also one if mine – and at the end of trying this meal yours as well. Let’s get is started!

Grab an eggplant, and slice it up, not too thin. If you have the time then squeeze the juice out of the slices as well – we were way too hungry and skipped this step, so it works without as well. Also chop your onion. Then heat up two pans, one with a lot of oil, the other only with a few drops. Two slices of smashed garlic and your onion go in your lighter pan, and another piece of garlic should dive into the massive amount of oil in the other one. Now put some flour on a plate, and floppp your eggplant slices in it – coat both sides nicely. These white pieces can follow the piece of garlic in the oil swim. Each needs a few minutes to fry, so just keep repeating the same process – and when done, salt them well.  Don’t forget about the other pan! You can pour the tomato sauce on the fried onion. Add salt, pepper, thyme, basil and a tiny bit of oil to it as well. Also, preheat your oven to 180 degrees on convection mode. While your eggplant is frying and sauce is boiling, take care of your mozzarellas. First, squeeze the milk out of each, then slice it up. You have all ingredients ready now!

Only the layering is left! Grab a frying pan, and pour a bit of oil on the bottom. A layer of eggplant, a layer of sauce, a layer of cheese. A layer of eggplant, a layer of sauce, a layer of cheese. A layer of… nahh, you get it. Put it in the oven for 30 minutes. Afterwards turn the oven off, but leave it inside for another 20 minutes, so the sauce has time to cool down and to gain a more thick texture. This baking part takes quite some time, I know, but it is totally worth it!

Parmigiana di melanzane
Parmigiana di melanzane

We ate this all. All of it. ALL! THE TWO OF US! So if you are making this with friends, get multiple eggplants! And we also watched Game of Thrones while eating, but I do not recommend this part – either before of after. If the show gets you into a bad mood, think of Marco who is kind, funny and always talks to you with a smile on his face! Or look for him on the streets of Groningen, that might be an even better idea!

The Italian
The Italian

Thank you for cooking, Marco, and buon appetito to all of you!

Germany Vol.3

Hey All,

They say that you can get the best currywurst in Berlin – well, they might be wrong, because I had a pretty good one yesterday. My German cooks of this time are two fellow business ladies from my studies, Katrin and Valeska. You might also be wondering why there are so many German posts lately, but living in Groningen just gives you so many friends from the neighbor country that it would be a missed opportunity not showing you guys as many recipes as possible! We even got sausages right from Katrin’s hometown, Tönisvorst, so, let’s make currywurst and kartoffelsalat!

All you need - pork sausage, potato, onion, pickle, carrot, chives, mustard, yoghurt, curry herb ketchup, ,mustard, worcester sauce, apple mousse, vinegar, olive oil, honey, salt, pepper
All you need – pork sausage, potato, onion, pickle, carrot, chives, mustard, yoghurt, curry herb ketchup, Worcester sauce, apple mousse, vinegar, olive oil, honey, salt, pepper
What you need the most!
What you need the most!

As usual, start with peeling and chopping everything. Begin with the potatoes, because those need quite some time to get cooked. You can already cut them into little cubes before boiling, but after is fine as well. Then also peel, cut and boil your carrots. Don’t let your cutting board go yet – keep chopping the onions, pickles, chives! Once your veggies are well-cooked, put everything in a bowl. Next, you make the sauce for the salad. Mix yoghurt with mustard, salt, and pepper, then all this on the veggie mix – your kartoffelsalat is ready! You can put it in the fridge while you prepare the juicy sausages.

So, as far as I have seen making the sauce for the currywurst is veeery tricky! Supposedly you only need to mix all the different sauces you have, so grab a big spoon and a bowl. Here you mix curry herb ketchup (curry gewürz ketchup), Worcester sauce, apple mousse, vinegar, olive oil, honey, optionally extra ketchup, salt, pepper – and, of course, a lot of curry. I will not even try to tell you about proportions, because seemingly it all depends on personal preferences. The only thing I know is that I loved ours! When you have this mix, you fry some garlic and onion in a pan, pour this mix on it, then cook it for a bit. The flavor changes while cooking, so keep tasting. While you’re doing this, you can also melt some fat or butter in another bigger pan and fry your sausages. If you managed to make the sauce right, then nothing can go wrong anymore! Serve the sausages with sauce on the top, with some extra curry, and a piece of bread.

A few month ago when I went to Katrin’s place, a met a little ball of fur, Hannibal, their pet hamster. Unfortunately I don’t have a pet here, so I got overly excited about this one, and ever since was always looking forward to see this tiny fellow again. Well, yesterday I got to know he passed away months ago… it was the biggest disappointment of my day, but these truly delicious German treats made me a lot happier! And a lot fuller. And the shot of schnapps after very sleepy. So remember: German food and drinks cheer you up vey well!

Currywurst and Kartoffelsalat
Currywurst and Kartoffelsalat

Please enjoy these rather simple recipes and traditional German tastes – I promise I will try to bring you other countries soon! Guten Appetit!

The Germans
The Germans

Thanks for cooking, girls!

Germany Vol.2

Hey All,

I haven’t posted a recipe for a long time, so to catch up on that I might start repeating some countries – this should only be good for you though, getting some expertise in some of the national cuisines. This is gonna be a mini one, but the amount of tastiness is very big!

Philippe was my cook this time. We are doing an improv comedy course together – great place to gather some fun, friends, and potentially flags! This German is from Berlin, and he prepared me his all time favorite dish, which also happens to be the first recipe he has ever learnt! Bratkartoffeln,here we go!

All you need - potato, mushroom, ham, green beans, onion, oil, salt, pepper
All you need – potato, mushroom, ham, green beans, onion, oil, salt, pepper

It’s gonna be so easy to prepare and so great to eat, you’ll love it! First just chop everything into cubes, slices, bites. Then you start frying the potato cubes in a little oil. Try to use a rather deep pan so everything will fit at the end. Next you add the onion and the beans. Wait a couple of minutes, then throw on your pieces of mushroom and ham. Spice it up with salt and pepper, mix it all up, and wait until all ingredients are well fried, crispy.

Well, I can’t believe it myself but… this is it. Eat up! And get a nice German beer too – a great companion here, or actually any other evening.

Bratkartoffeln
Bratkartoffeln

Philippe is very open, fun, and loves to travel. He’s planning a very cool hitchhiking tour across Western/Northern Europe for this summer (http://hitchhiking-summer.weebly.com/), I encourage all of you to either join him or look out for him during those weeks so he can make this tasty dish for you as well! In the meantime you can check us out doing some improv this Saturday if you’re in the city of Groningen! As I told you before, having a nice German around is always a fun experience to have!

The German
The German

Thank you for cooking, Philippe! Enjoy the potato, ya’ll!

Poland

Hey All,

“It’s all about time management”, says Arkadius all the time. My cook for this post is someone who is interested in so so many things and does so many things, I always figure he probably just doesn’t sleep. At all. Doing two studies at once, travelling, working, and still finding the time for having fun with friends – and cooking for FoodAndFlags! One of the cleverest and most skilful person there is! Arkadius is from Poland but grew up in Germany, so this is once again a rather multicultural flag with a multi-tasty dish, you’ll love it!

All you need - onion, egg, sauerkraut, mushroom, flour, bacon, salt, pepper, oil
All you need – onion, egg, sauerkraut, mushroom, flour, bacon, salt, pepper, oil (missing from photo: lemon, horseradish, pre-cooked beetroot, oops:) )

Dumplings!!! You’re gonna make dumplings now!

So, let’s start with the dough. You mix 2-2.5 and a half cups of flour, an egg, half cup of water, a tablespoon of oil, and some salt in a bowl, and just knead it until it’s one big ball of pastry. Also, keep adding some extra flour until it’s not sticky and weird anymore – you would think this is the nastiest part, but wait for it… So, once you have your ball of dough, roll it out to be around 0.3cm thin. Put some flour under and top of it and also on your rolling pin. Or whatever you use for this purpose, we only had a bottle of olive oil, works perfectly fine! Then with a round glass cut out pieces of the dough, and repeat this process as long as you have pastry.

Before going any further you’ll make the side-dish so it has time to cool down. Here comes the actual nasty part.

Grate the pre-cooked beetroots. And, watch out for the juice!! I completely ruined my jeans with it, looked like a murder scene all over the place. So, after having that grated, just mix it in a bowl with horseradish and lemon juice. The spicier you like it, the more horseradish you use! Put it in the fridge or freezer until serving.

Ready? So now the dumpling filling. Chop all mushrooms, onion, bacon and sauerkraut and heat up two pans with a sprinkle of oil. In one you put the bacon and onion, in the other the mushroom and sauerkraut. Salt and pepper goes on both! Oo also, put on a pot of water to boil!! This multi-tasty food requires quite some multitasking.

Now comes the time when you realize how easy it actually is to make dumplings! Get one of the round pastry fellows, put a spoon of the sauerkraut-mushroom filling in the middle, and fold it up. It should have a half-Moon shape; stick the curved side together very well so the filling has no chance to escape. Make a few, put them in the boiling water – it needs 5-6 minutes. Then you put them over to the bacon-onion-pan to fry for a few minutes.

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Look at you, ready with all the dumplings! Serve it together with the beetroot puree, some pickles, and preferably a shot of vodka. While we were having this dish, it really reminded Arkadius of Christmas – very holiday-like meal these dumplings. Even though he grew up in Germany, when it comes to holidays he feels more Polish. I think many of us can relate to this – you keep cooking dishes from all over the world, but once the warmth of home hits you, you go back to the traditional things.

Dumplings and all
Dumplings and all

I can recommend not only making this dish, but rather to find an Arkadius-like person around yourself. Someone who is such a hard-working and multi-sided, colorful person can always motivate you to start new things – and try cooking such a nice and extremely filling dish. Uh, and he is also a fellow-blogger, check this out: http://bloggingplasticity.blogspot.nl/ !

The Polish
The Polish

Thank you for cooking, Arkadius! Peeps, go and make those yummmm dumplings!

The Philippines

Hey All,

Today finally came the day when I could gather a flag from a completely new continent – so far FoodAndFlags has met some European and South American countries, but now it also has Asia in the repertoire! Currently I’m in Kassel, Germany, with one of my best friends, Iris. She happens to be “the best of South-Eastern-West” (as her Dad says), because she is half Filipino and half Dutch and was born and raised in Germany – so summing up, comes from a very multicultural background. Exactly because of this, she has been travelling a lot and also loves to do it, probably will visit many more countries in the future. I will try to join her so I can share as many flags with you guys as possible! Iris is very ambitious, likes sports, good movies, good series – we are watching so many together, you would not believe -, and she is really just super fun to be around. If you’re lucky you might meet her once, but for the meantime you can prepare the dish we made together today.

All you need - banana sauce, carrot, potato, rice, garlic, onion, pork fillet, pineapple, salt, pepper, oil
All you need – banana sauce, rice, carrot, potato, garlic, onion, pork fillet, pineapple, salt, pepper, oil

The Philippines, also known as “the country of the hundred islands” is very famous for its hospitality and love for foreigners. The Filipino love to cook, eat and party – sounds like the place to be! As I have seen today, they also don’t overcomplicate cooking. We prepared some afritada, which mainly contains very basic ingredients, except the banana sauce. You can get it either in The Philippines or some Asian markets. It’s very tricky though, because it does not have either the colour or the smell of banana, but supposedly contains 40% of it.

So, you start by putting on some water and rice to boil, using a pot or a rice cooker. We used the rice cooker, which I personally have never done before, but is a way easier method. Then you just chop chop chop everything, carrots, potatoes and meat into blocks, onion and garlic into tiny pieces. Next, you boil the potatoes and the carrots – first only put in the potatoes and after around 5 minutes the carrots, because that needs less time. Keep an eye on your rice! After your veggies are soft, you heat up a few drops of oil in a pan. Start by frying the garlic until golden brown, then add the onion and wait for the same tone. Add the meat, and keep stirring it until done. Cover the pan and wait as long as the liquids of onion, meat and oil evaporate. How is your rice doing? Good? All right. So, now you put your banana sauce and some water in the pan – you want it to have a dark red colour, the consistency depends on your preferences. At the end, you add the veggies and some pineapple with a bit of its juice. Boil it for a little while, then you are already done!

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This meal is not only delicious but also very filling, nutritious and you can make a big portion of it ahead for a few days. We made way too much ourselves, so it is coming back with us to The Netherlands tomorrow.

Afritada

So far this has been the most international flag. I would actually like to name it 30 countries, as I’m writing this post abroad at Iris’ place where you can find all these cool things from all over the world, let it be a matryoshka, shells, table, food or pictures. I also always enjoy seeing where someone grew up, so getting a taste from the Filipino cuisine just made it even nicer. Thank you for cooking, Iris!

The Filipina
The Filipina

The Filipino would say kain ka ha, meaning Eat more and enjoy!

Venezuela

Hey All,

I know a very nice guy who grew up in South America, on the streets of Caracas, but lives in Europe for around 8 years now. He is extremely cheerful, very much loves Japanese culture and Ghibli movies – Totoro!! -, likes climbing in his free time, and knows more about smartphones than anyone else around me. Sometime last year he made me and others friends try some real Venezuelan rum, which tasted incredible – so already back then I had the feeling that these Venezuelans know something. Today this was proven: this great guy, Alan, made a simple, typical, tasty Venezuelan meal for us. Seriously, even if you are the worst cook, there is just no way to mess this one up. Let me present to you the arepa!

All you need - maize flour, cheese, ham, salt
All you need – maize flour, cheese, ham, salt

!!

As you see, there are hardly any ingredients used, BUT it’s crucial to get this one specific type of maize flour to reach the desired outcome – in our city of Groningen you can get it in the big Asian store.

So, grab a bowl and put around two glasses of water in it and a pinch of salt. Start adding the flour and keep kneading the dollop until it becomes a consistent dough. It shouldn’t be too sticky or too liquid. Heat up a pan with some oil or butter in it. It’s really worth mentioning that when I put olive oil in the pan, Alan got greatly disappointed, because it’s too healthy and doesn’t fit the meal!  So use sunflower oil or butter, people! Next, put a few drops of water on your hands and grab a handful of dough. Make a ball out of it, then press it so it gets just as slim as you can still cut it in half.

No need to use up all the dough because you can keep it in the fridge for a couple of days. Put these flat pieces in the pan, fry for a few minutes on both sides until they get golden brown. When ready, cut them in half, stuff ham and cheese, maybe some butter, in them. Next… there is no next, this is it, you’re done! See how simple?

Arepa
Arepa

This is clearly the most basic way of making this Venezuelan meal, but it can also be stuffed with minced meat, chicken or avocado – although then it’s not “the real” arepa anymore. You usually have this common South American meal for breakfast or lunch – Alan used to have it almost everyday, that’s why he could make it so delicious.

The Venezuelan
The Venezuelan

Hopefully all of you will enjoy some arepa the coming days, I will do so for sure – a piece of dough is still waiting in my fridge to be prepared. Thank you for cooking, Alan!

Festive Flag – A Holiday Special

Hey All,

I just got home for the holidays a few days ago and cannot believe that there is only one day left until Christmas eve. It has always been one of my favorite holidays – decorating the tree with my siss, then just keep on eating for the coming 72 hours. It’s been a while since I last gave you a fine piece of recipe, but as we are probably all in a festive mood, I figured you may want to make a super easy cookie! For the first time, there is no international cook participating but it’s simply me baking some sweets. If these are snowflakes or stars just depends on your perception I guess, but let’s call them Snowflake Cookies for now! Oh, and the best part: it’s with Nutella!! Yay!

All you need - flour, salt, sugar, yiest, nutella, water
All you need – salt, sugar, yiest, nutella, water AND even though missing from the photo, flour!

Put the water in a bowl and just mix it with all other dry ingredients. It should just get into this typical pastry consistency, which you usually reach once it doesn’t stick to your fingers anymore. When done, lay down a piece of baking paper on your counter, cover it with a handful of flour, then spread your pastry – it should be half a finger thin. Next, you cut the snowflakes out – or stars, reindeers, snowmen, maybe even the whole Bethlehem crew – and bake both sides in a pan for 6-7 minutes. Watch out to make an even number of pieces! Once it’s a little brown and crunchy, get a piece, put a little spoon of Nutella on it and stick another piece of cookie on top. Repeat the same with all you have. To make it look more Christmasy, sprinkle loads of powder sugar on the pile of your snowflakes, and it’s ready!

Snowflake Cookies
Snowflake Cookies

There is possibly no easier cookie recipe than this one and… well, it’s obviously not a secret anymore though that I made this because I cannot bake – but still looks pretty, doesn’t it? Give it a try if you have time besides all the family breakfasts, lunches, dinners or tea-times – or just save it for Easter and make little bunny cookies!

I wish all of you a Merry Merry Christmas and hopefully you’ll hear from FoodAndFlags soon with a NYE Special!

Hungary

Hey All,

I always wanted to save the Hungarian dish for a point when I run out of other flags as I could just do it myself, but I came home for a week now and just figured that I have the best Hungarian cook right here: MY MOM!

A few things you need to know about the Hungarian kitchen: it’s basically all made of a lot of meat, fat, potato and most importantly sour cream. The one dish we prepared today pretty much sums all this up, although it’s very important for you to remember that sour cream is crucial for preparing anything Hungarian – also, it is the best and most delicious ingredient on our planet Earth! Please start putting it on everything from now on.

All you need - sour cream, sausage, potato, eggs, grained cheese
All you need – sour cream, sausage, potato, egg, grained cheese

Start by putting a big bunch of potatoes in a pot – try to choose pieces of the same size so it’s all done at the same time. Very important: don’t peal it! Boil some eggs separately as well. This will take some time, so slice your sausage and wait. Maybe eat a few pieces of the sausage as an appetizer – this is what I always do. Once everything in your pots is ready, you could just put your potatoes outside to cool it down – one advantage of this early wintery weather. Tip for the eggs: put in under cold water for a couple of minutes, then you can get the eggshell of very quickly. If the chilly wind outside got your potato to a temperature that it doesn’t burn you anymore, slice that too, and also your eggs. Now you have everything ready, only one step left! Coat the inside of your frying pen with butter, very thinly. Then there goes a layer of potato, mixed with egg and sausage pieces. Cover it with A LOT of sour cream, some salt and pepper. You repeat this one or two more times and at the end you also sprinkle grained cheese on it – this will give it a nice golden-brown look at the end. Heat your oven to approximately 200 degrees and bake it for 30-40 minutes – basically until the cheese on the top looks sort of crunchy.

Maybe you realized and you already wonder why I haven’t mentioned the name of this dish even once so far? Well, because just as for many Hungarian words, there is just no right translation. We call it rakott krumpli, which literally would mean ‘put potato’, but I guess we could say layered potato or potato casserole – or potato with sour cream? Nevertheless, when eating it, a nice piece of pickle is a great companion! If you visit Hungary, also ask for our national drink, pálinka, either before or after. As far as my own experience shows, foreigners either hate or love it, there is just no in-between, but it’ll definitely get you hungry or in the mood to dance around!

Rakott krumpli
Rakott krumpli

Whenever I make this meal on my own in Groningen, it’s just not the same. Could be because the sausage and the sour cream are not Hungarian, but most likely because noone can cook as good as moms – we can probably all agree on this. Maybe I should make a separate blog on Cooking Mothers, I’d get completely fat in no time. Anyone in favor of the idea?

The Hungarian
The Hungarian

I hope you’ll try to make this one piece of my home-cuisine and will get completely filled up. Or just ask your mom to make it, she’d possibly do a better job than any of us as non-moms!

Thanks for cooking, Mom! Köszi Anya!

The Netherlands

Hey All,

As I live in The Netherlands, it seemed appropriate and rather obvious to show some of the local cuisine of my second home! The cook of the day was Hidde, who described himself as a “very very handsome gentleman”. Besides his great looks, Hidde shows his talents as the singer of the hardcore-punk band R.C.Sullivan – check them out, very massive and powerful music! It’s really worth reading their lyrics which are all wrote by the Dutch chef! It’s also worthy to know that he is a vegetarian since the age of 13, so this time you get his spiced up version of the traditional Dutch dish: STAMPPOT! Lucky for you, this is once again a completely easy-to-make meal. But definitely get some nice Dutch beer already for the cooking process! We grabbed a few cans of Grolsch (if you’re not Dutch don’t even try to pronounce it), but any other beer from The Netherlands will do too.

All you need - potato, onion, garlic, endive, mushroom, sun-dried tomato, cheese, mustard, binder, pine nut, sausage
All you need – potato, onion, garlic, endive, mushroom, sun-dried tomato, cheese, mustard, starch, pine nut, sausage

Peel all the potatoes and chop them into smaller cubes so when you boil them they’ll cook faster – you do that until it’s all sort of soft and mouldering. While that’s happening, you pretty much keep chopping everything around you – mushrooms, onions, garlic, cheese. Put the first three in a pan with some salt, pepper and butter – this will be your gravy. When it already smells nice and the onion is glazy, you can add some mustard and a bay lief, then some diluted starch so it gets nice and saucy, yum-yum! I would guess that your potato is more than soft by now so start mashing it, throw your cheese, sun-dried tomatoes, roasted pine nuts, all the endive, salt, pepper and butter in, and keep mashing it – very great biceps exercise by the way. Oh, I forgot about the sausage, but that’s rather optional – both with and without you’ll get super full.

Stamppot
Stamppot

I would say it was easy as pie, but I think now we all need to change and say easy as stamppot, because it was just incredibly quick to make! Ours was an absolutely typical Dutch evening while we ate this tasty dish – this food and some beer inside, rain outside. Lucky for us, Hidde also grabbed his guitar and played some catchy tunes to complete the nice full, sleepy and satisfied feeling of finishing the whole plate.

Last words about the cook is that he studied biology, he’s greatly conscious about the environment and pays attention to his ecological footprint – something we should all learn a little bit more? I think so, cause if someone could teach you such a nice recipe then can probably teach you other things too! Keep watching out for R.C.Sullivan and pay some attention to your environment. Or don’t. Most importantly just go, cook! NOW!

The Dutch
The Dutch

Still here? Come on, go and cook! And eet smakelijk!

PS.: special thanks to Iris for the notes

Germany

Hey All,

Even though I can still feel the taste of the Carbonara from last week, another flag already showed up today! What is even better, this time we didn’t cook but we baked! To make it even more special, I had TWO cooks! Sometime last week these two cooks, Lars and Florian, had the idea to bake a cake – I ended up joining them, but simply because I wanted to decorate cookies or so; I really have no idea about any sort of confectionary crafts. By chance the recipe turned up to be a traditional German black forest cake – Schwarzwälder Kirschtorte (although we believe it’s a tart, not a cake) -, so I took the opportunity for getting the German flag for the blog.

The last time I told you that simplicity is the key. Now, forget that, because this was everything but simple.

All you need - eggs, sugar, water, flour, cocoa powder, baking soda, compote sour cherries, cream, starch, butter
All you need – eggs, sugar, water, flour, cocoa powder, baking soda, compote sour cherries, cream, starch, butter, grated chocolate

Read this one carefully, step by step if you want to make it only according to this description. But remember, it was the three of us making this one, so you might need to get some help too. Start by separating the egg whites and yolks. Then mix the yolks with sugar and some hot water until it gets so creamy that the sugar crystals are not visible. Next, you mix the flour, baking soda, cocoa and the egg yolk cream. In a separate bowl, beat up your egg whites into whipped cream – it needs to get very-very stiff. If this is ready, slowly just stir it into the other bowl. You will get a very smooth basic dough, which goes into a buttered cake shape and into the oven at 200 degrees for approximately half an hour. In the meantime, it’s pudding-time! On low heat, cook a part of your sour cherries in its own juice, some water, and add some starch – for us it looked more like jam than any kind of pudding, but maybe you’ll do a better job. Once your dough turned into a very savory cake base, let it cool down a little bit. Make a huge bowl of whipped cream before going further.

Ok, a very tough part is coming. I didn’t tell you before because now you just have to go through with it, even if it gets really stressful, almost hectic…

You need to slice up this pretty piece of pastry into three, since our tasteful tart has several layers.

4

Are you done with slicing off the first layer? There comes the second…

3

I very much hope it worked out as good as it did for us – extra congratulations on this one to Flo!!

All left now is the easy part. Put the pudding and whipped cream between the the different layers, then cover up the whole tart with so much whipped cream that you can’t even tell anymore whether it’s an actual tart or just a pile of egg whites. Put all the rest of your sour cherries on top and sprinkle it with grained chocolate. After leaving it in the fridge for 20-30 minutes it’s completely ready! Perfect for breakfast or even for dinner, fills you up real nice. A sip of milk after each bite makes it even more delicious.

5

7

Even though it takes a lot more time and effort to make than the two previous recipes, once again only some very basic ingredients ending up as this beautiful tart is just incredible! If you need more details on portions I’m sure you can find it online, but I can highly recommend starting it only if you’re also accompanied by two handsome Germans! Having someone native can only boost your motivation to try such a difficult recipe- it’s like getting your own FoodAndFlag!

The Germans
The Germans

Great recipe, great company, very first tart-experience. Thank you a lot for baking, boys!