SCHÖNE HEIMAT – a culinary exploration of Berlin & Beyond
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1/15/2018

STARTING THE NEW YEAR. THE REMAINING WINTER MONTHS REQUIRE CREATIVITY. ANd who says there isn't enough local produce?






Regional produce is narrowed down to parsnips, turnips, carrots, beets, celeriac and parsley roots, Jerusalem artichokes, leeks, green, black, red and white cabbages, onions, salsify, purslane, lamb's lettuce, endive, wonderful apples, pears... that is quite a lot in my opinion.
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Class on January 6th. We made Flammkuchen (Alsascian flatbread) with leeks.


Delicious winter salad, here lamb's lettuce with a juicy sweet pear.
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And on colder, rainy winter days, there is nothing more comforting than Königsberger Klopse, a favorite German dish made out of meat and sardines in a caper sauce.
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The nice thing is, the dough for the flatbread is the same as for the apple strudel.  That makes it easy, but the outcome is very contrary in taste.
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    Explore Germany’s rich culinary heritage of seasonal and regional vegetable, fish and meat dishes, fruit desserts, while learning about herbs, their healing powers, and the century-old tradition of organic gardening.

    If you love food and cooking and are tired of impersonal tours and tourist attractions, then this unique experience offers an authentic and private look into Berlin culinary lifestyle.
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Schöne Heimat –
a culinary exploration of Berlin & beyond
Kit Schulte, +49 171 1908312
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