A great meal needs a good dumpling – and this one certainly stands out: called ‘napkin dumpling’, it retains its form because it is wrapped up like a sausage in a napkin or a tea towel. Like its smaller cousin, the Weckknödel, Serviettenknödel are made from old bread, eggs and onions, but its larger size gives it a…
Red cabbage is one of the greatest delights of autumn: and not just because of its glorious purple colour! The complex taste of this member of the brassica family is highlighted in this simple recipe by adding a cooking apple, bringing out the sweetness as well as adding some acidity for more depth. Although I served this recently with…
St Martin’s, or Martinmas, is particularly popular with German children: in kindergardens, infant schools and at home we make paper lanterns to use for the processions that take place on the evening of November 11. This is followed by a family dinner revolving around a roast goose, which is the point where adults start enjoying it, too. Although I…
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