Each year in early December, Yoggi's kitchen would be filled for days with the smell of baking. His Yuletide gift to family and friends outside Berlin were invariably boxes of Weihnachtsplätzchen (Christmas cookies).
To great hilarity, my husband put together bits of two sentences he had half heard and that is how the cake came to be known as Eva Ohne Sahne (Eva Without Cream). We were at Yoggi's birthday party ..
Like a lot of 'German' food, the hearty filled rolled meat dish which is Rinderroulade or beef roulade is not confined to Germany. Variations thereof are part of the cuisines of Austria (of course) and indeed, much of Central Europe.
Pumpkin and potato soups topped my list of most-ordered German soups whilst in Berlin. But Yoggi opted for Rucola (rocket) for his vegetable soup lesson.
I never quite learned to enjoy the taste of Sauerkraut. I guess I would have had I been a fan of pickled food, for the dish is originally actually Chinese!
Having experienced the gamut of Schnitzel preparations in Germany, we have found that it can range from veal that is textbook thin and tender to rubbery pork.
