Eintopf Provence. German one-pot stew, Provence-style.

This very easy and delicious version of a tummy-warming stew that is quite popular in Germany can make a wonderful mid-week dinner.

• 2 white onion, diced finely
• 2 garlic cloves, minced
• 2 medium zucchini, sliced to 1 inch dices
• 2 green bell pepper, cubed to 1 inch dices
• 1 eggplant, cubed to 1 inch dices
• 1 can white or red kidney beans, drained
• 3 tablespoon olive oil
• 500 grams / 1lb ground beef
• 1 can diced tomatoes
• 1 cup beef broth
• 2 teaspoons red chili sauce
• 1/4 Cup red wine
• 2 teaspoons herbs de Provence
• salt, pepper to taste

1. Preparation: mince and cube vegetables as directed. Drain beans.
2. Pour 3 tablespoons olive oil in a plan and add ground beef. Cook until beef is no longer pink. Add salt and pepper. 
3. Add all of the veggies, except tomatoes and beans. Add red wine. Saute for 10 min. 
4. Add the broth, tomatoes and beans, tobasco sauce or red chili sauce, and Provence herbs (basil, oregano, rosemary, marjoram, thyme, tarragon). 
5. Simmer on low for 30-50 min. 

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German Cabbage Salad. Krautsalat.

In my travel to Germany I often saw this salad served in restaurants. Much lighter than a traditional coleslaw of North America, Krautsalat is marinated and spiked with white vinegar. It is a great accompaniment to potatoes and meat dishes.

• 1 head small cabbage
• 1 red bell pepper, sliced
• 1 carrot, grated
• 1 diced white onion
• 1 tablespoon Dijon mustard
• 2 tablespoons sugar
• 1/3 cup olive oil
• 1/3 cup white vinegar 

1. Dice and slice the vegetables. Mix well using your hands. 
2. Pour olive oil and vinegar in a small pan. Let it simmer, add the rest of the ingredients and keep on medium heat till salt dissolves and the oil is very hot. 
3. Pour the dressing over the vegetables and mix well. 
4. Leave at room temperature for one day to marinate. Keep in a fridge after. 

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The Old World: Cologne

Cologne Dom

Germany has quickly cured any melancholy I felt for the warm sunny Adelaide. Basking in the afternoon sun in a cafe on a cute car-free square in Wuppertal, enjoying my coffee and wholesome German brunch I was reminded why I'm so drawn to Europe.

We spent a couple of days getting over the jet lag, walking and shopping, eating out, relaxing in a hotel sauna and splashing in the jacuzzi. Having got used to Australian food, Germany's menu was refreshingly different. I couldn't remember the last time my schitzel was so incredibly good as this time in April.

Two days of relaxation seemed enough and next day we hopped on a train to Koln (Cologne). The last time I was there was about 10 years ago but I still remembered the beautiful cathedral and the tea cafe at the square. This time around the cathedral seemed even more magestic, glowing in the spring sun; the Gothic detailing - breathtaking. We climbed to the top of the Dome and the Little Nomads counted all 533 steps up and down.

Next we visited Wallraf-Richartz Museum, which is not too far from the Dom. In the city that boasts such an amazing architectural treasure, the museums are often overlooked. I was so surprised to have found this museum! Its collection is extensive but manageable, covering 13-19cc.

Yummy pretzels that you have to try when you are in Koln

Having walked along the Rhone river we headed to the Chocalate Museum sponsored by Lindt. And what a treat it was for the kids!!! 2,5 hours that we had spent there were not long enough for all the things they could and wanted to do. They explored every nook and corner of the 3-floor facility, pressed every button and watched every demo. Finally, we indulged ourselves in the museum's cafe. A Russian-speaking waitress brought us white chocolate for the kids, Aztec coffee for me and Crispy Gold coffee for the Big Nomad. An array of deserts followed.

At least two pounds heavier, tired, but happy (chocoate releases body's happiness hormones) we headed back. The gloomy weather, gusty wind, cold, and drizzle did not seem to be that unpleasant with warm coffee and chocolate warming us from the inside.

Chocolate Art in the Chocolate Museum's cafe

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German Potato Salad

Served as a side dish with barbecued meat. I made in advance, then heated in a microwave. Terrific!

• 3 cups diced cooked potato
• 4 slices bacon
• 1 white onion, diced
• 1/4 cup white vinegar
• 2 tbsp water
• 3 tbsp white sugar
• 1 salt
• 1/8 tsp black pepper
• 1 tbsp chopped parsley 

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. 
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. 
4. Crumble the remaining bacon over the top, and serve warm. 

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