Traditional English Breakfast : The Secrets behind One of the Most British Dishes You Can Eat | DW Food

Aug 6, 2022 Eight ingredients adorn your plate when you order the "Full English Breakfast" at Terry's Cafe in London, including black pudding, baked beans and bubble and squeak. We show how the national dish is prepared.

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Report, Camera
Edit: Robert Richter

Moussaka - How One Of Greece's Most Traditional Dishes Is Made | DW Food

Jul 29, 2022 If you've ever been to Greece, you've likely sampled the most Greek of all dishes – moussaka! It’s traditionally made with eggplant, potatoes, ground beef, and béchamel sauce. A cornerstone of Greek cuisine, it’s as popular with visitors as it is with the locals.

Paella Valenciana: The Secrets behind Spain’s Most Famous Dish | Food Secrets Ep.1 | DW Food

Mar 21, 2020 Paella is – next to tortilla and tapas – Spain’s internationally most well-known dish. The original recipe comes from Valencia, which is located at the Spanish east coast. While paella is eaten all over the world, many people don’t know about its origins and the secrets that come with it.

For example, paella takes its name from the large, flat pan which is also known as paella. Then, there’s the special rice that Valencians use to cook paella. And most important: never mix fish and meat if you want to eat an authentic paella!

Would You Pay 70 Dollars for This Ice Cream? | DW Food

Jul 23, 2022 The Mokambo Gelateria in the Italian town of Ruvo di Puglia makes ice cream that’s a cut above the ordinary. ‘The King’s Scepter’ is crafted by hand using premium ingredients – and one scoop will set you back 70 euros.

Report: Jana Oertel
Camera: Giancarlo Doronzo
Edit: Barbara Gebler

DW Food : Haggis - The Most Scottish Thing You Can Eat

May 8, 2022 For non-locals, this dish might sound a bit out-there, but in its homeland of Scotland, haggis is an absolute classic. Haggis is inexpensive, tasty, and very nourishing. The savory pudding is prepared with minced sheep's pluck, oatmeal and spices. In Scotland it was once a typical rural meal, but these days haggis is often served up with no small ceremony – even to bagpipe accompaniment! – particularly on Hogmanay, the Scottish New Year. We took a closer look at the ingredients, how it's served, and the myths surrounding it.

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Report: Dina Osinski
Camera: Scott Johnson
Edit: Steffie Prietzsch

DW Food: Jamón Ibérico - How the Most Expensive Ham in the World Is Made | Food Secrets Ep. 6

Jan 9, 2021 Did you know that a single leg of ham can cost up to $13,000? That’s the world record for the highest price ever paid for one Jamón Ibérico. Iberian ham is one of the most expensive meats in the world. On average, one ham of the highest quality costs around $500,00. It takes three to 14 years for the ham to mature perfectly. But the taste is worth the effort put into it: It’s said that one leg alone of the Spanish delicacy has seven different flavors.

DW Food: 3000 Types Of Bread - What Makes German Bread So Special? | Food Secrets Ep. 7

Jan 23, 2021 Germans are crazy about bread. There are more than 3000 different types of bread in Germany. Unlike France or Italy, which are famous for baguette or ciabatta respectively, Germans are known for their dark bread variations made from rye, spelt and wheat flour. In many recipes, sourdough plays an important role - but it's just one factor among many that characterize German bread.

DW Food: How Swiss Milk Chocolate Is Made | Food Secrets Ep. 9

Mar 31, 2021 Switzerland is world-famous for its delicious chocolate. The Swiss invented milk chocolate and had some other genius ideas how to improve the taste of this popular treat. In this episode of “Food Secrets” we’ll let you in on the secrets of chocolate making– from cocoa beans to the finished bar.

DW Food: 3 European Schnitzels You Have To Try | Europe Eats

Feb 26, 2022 Europe loves schnitzel! In fact, it loves schnitzel so much that if offers countless alternatives to the traditional Viennese “Wiener Schnitzel”.

Apfelstrudel: The Secret Behind How Original Viennese Apple Strudel Is Made | Food Secrets Ep. 10

Apr 28, 2021 Viennese apple strudel is probably the most popular dessert among the many great pastries Austria has to offer. It takes special skills and ingredients to make an original apple strudel by hand. We went to Vienna, Austria to see how an original apple strudel is made.

Viennese apple strudel:

Ingredients for ten people

Dough:

• 210 g plain flour
• 42,5 g table oil
• 95 g lukewarm water
• 2 g salt
• one small egg

Filling

• 1.7 kg tart apples (e.g.: Golden Delicious), cut into flakes
• 25 g lemon juice
• 65 g cinnamon sugar
• 35 g chopped walnuts
• 35 g rum raisins
• 65 g granulated sugar
• a pinch of cinnamon
• some melted butter

Butter crumbs

• 100 g breadcrumbs
• 50 g butter
• 50 g granulated sugar
• 5 g vanilla sugar

Preparation

To make the dough, place the flour in a food processor with the oil, water, a pinch of salt and the egg - if you decided on using one - and process with the dough hook until a smooth dough is formed. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour.

In the meantime, cut the apples into slices and mix them with lemon juice and prepare the butter crumbs.

For the butter crumbs, heat the butter in a saucepan and toast the crumbs in it, sweeten with sugar and vanilla sugar. After resting, sprinkle the dough well with flour and roll it out in an oblong shape with a rolling pin.

Sprinkle a large cloth with flour and stretch the strudel dough as thinly as possible to a size of 60 x 70 cm. (The dough should be so thin that you can read a newspaper through it.) Use the backs of your hands, not your fingers, so as not to poke holes in the dough. Drizzle the dough with melted butter and spread the butter crumbs on a strip of dough. Put the sliced apples on top, then the cinnamon sugar, the walnuts and finally the rum raisins.

With the help of the cloth roll up the dough and put it on a baking tray covered with baking paper and brush it again with melted butter. Bake in the preheated oven at about 200 degrees Celsius for about 30 minutes until golden brown. Let the strudel cool down, cut it open and serve it sprinkled with powdered sugar and a dollop of whipped cream.

Kaiserschmarrn: How the Original Austrian One Is Made

Apr 23, 2022 Kaiserschmarrn is perhaps Austria's most popular dessert – and rightly so!

There are various legends around its origins, but they all agree on one thing: The name refers to Kaiser Franz Joseph I.

His wife, Empress Elisabeth – known to most as Sisi – was reportedly the first person to be served Kaiserschmarrn. We traveled to the Austrian capital of Vienna to find out how the imperial dish is prepared.


Ingredients for 4 servings

Kaiserschmarrn:

270g flour
40g sugar
A pinch of salt
8 eggs
400ml milk
50g clarified butter (for the pan)
A pinch of powdered sugar for sprinkling

Plum roast:

800g plums
144g sugar
120ml water
1 stick of cinnamon
4 cloves lemon peel (grated)

Preparation

Kaiserschmarrn:

1. In a bowl: mix flour, sugar, salt, and 5 eggs. Add the milk, beat until smooth and thick.

2. In another bowl, beat the whites of 3 eggs, a pinch of salt and sugar and whip to a firm peak. Then fold it into the thick batter.

3. Heat the clarified butter in a large, shallow pan so that it is very hot. Slowly pour in the batter. Using a spatula, make sure it turns brown on both sides.

4. Then bake the pan in a preheated oven at moderate heat (hot air approx. 180°C) for 10-12 min. until the Kaiserschmarrn is light golden brown.

5. Then remove the pan from the oven and tear the finished dough into irregular pieces with two forks.

Stewed Plums:

1. Bring water to a boil with sugar, the cinnamon stick, cloves, the halved, pitted plums, and some grated lemon zest, stirring, then continue to boil gently, about 20 minutes. The plums should not have broken down yet – they shouldn’t be mushy!

2. Fill small jugs with stewed plums.

3. Arrange the Kaiserschmarrn on plates, sprinkle with powdered sugar and serve with the stewed plums.

Why Capers Are Such a Delicacy in Italy

Jul 2, 2022 One of the oldest cultivated plants in the Mediterranean region thrives in the south of Italy: the caper shrub. Apart from its fruit, the flower buds are eaten, too - and they're a real delicacy. The best capers traditionally come from the volcanic island of Pantelleria, south of Sicily. Capers are the flower buds of the caper shrub native to the entire Mediterranean region. They are pickled in salt or oil and fermented for several months. Before sunrise, workers begin harvesting the buds by the light of their work lamps. Later, the flowers might open, at which point they are worthless. Gabriele Lasagni of the traditional caper manufactory "Bonomo & Giglio" is considered the "revolutionary of capers", because he transforms the traditional capers into innovative products.

Crispy, Juicy and Tender - The Secrets of the Genuine Wiener Schnitzel | Food Secrets | Ep. 4

Sep 4, 2020 Schnitzel is eaten all around the world and prepared differently in every locality. But what makes for a genuine Wiener schnitzel? Our series "Food Secrets" delves into the secrets of the one and only Wiener Schnitzel.