White Asparagus with "Kratzete" and Hollandaise.

White asparagus or “Spargel”, how it is called here in Germany, is a great thing. I just had my first of many dinners featuring it and it really reminds you, that Summer is coming. The asparagus is grown under soil to prevent photosynthesis and the forming chlorophylle. That’s why it is generally more tender and mild, compared to green asparagus. I really love green asparagus pan fried, grilled or roasted, but steamed or cooked? The white one is so much better this way!

In the South of Germany, where I come from, you eat the cooked or steamed white asparagus with “Kratzete”, a side dish, that is basically shredded fluffy pancakes, some nice ham and sauce hollandaise. Perfect combination – believe me!

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Currywurst Appetizer.

So, I moved to Berlin in late August last year and I’m really beginning to feel at home in this amazingly vivid city. Berlin is very unique for Germany and even for the whole european continent. There are a lot of little shops, where you can buy unique and often handcrafted stuff designed and made by artists/designers/people living in Berlin.

Food wise, there is one real local classic: The “Currywurst”, which is basically a fried pork sausage in a sauce with a close resemblance to Ketchup, enhanced with curry and other spices. In most cases it is served with fries and it used to be the most common street food until people started to eat doner kebap a lot.

Berlin is so obsessed with its currywurst, that there is a museum devoted to the currywurst and every candidate for Berlin mayor get’s photographed next to a currywurst stand.

Some History: Herta Heuwer invented the currywurst in 1949, at least that’s what most people believe. The city even honored her with a plaque on the corner of Kant and Kaiser Friedrich Streets, in Berlin where she first cooked and sold the dish to (mostly) working class people.

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The Anatomy of German

“Rinderroulade” is a dish all german kids and adults know very well. Usually served with red cabbage (simmered with apple, red wine and bay leaf) and depending on where you live potatoes, mashed potatoes, dumplings or in my case spaetzle. It’s just one of those dishes your grandma, mother or any other relative serves to you and you just can’t help but love it.

Actually the reason why I was cooking this today was that my girlfried, who is living with me, was feeling homesick and this is one of the dishes that remind her a lot of Swabia, the part of Germany she comes from.

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I’m Benjamin Emmanuel, a 20 year old food enthusiast from Berlin. I'm documenting stories and recipes of my culinary adventures. Read more...

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