Koch mal deutsch…#EnjoyGermanFood

Which foods and drinks come to your mind when you think of German food? Are Schnitzel, Wurst mit Sauerkraut, Glühwein and Schwarzwaldtorte on display before your eyes right now? Nothing wrong with that, however German cuisine is so much more than its clichés!

Yesterday I found myself among the lucky bloggers invited to taste our neighbouring country’s modern and versatile cuisine as Sound of C, Duitse Dienst voor Toerisme (Germany Travel) and Toeristische Dienst Nedersaksen (Niedersachsen-Tourism) joined forces to promote the culinary assets of Lower Saxony region.

Place of Venue: Antwerp’s de Serre

Mission: prepare a 5-course meal using the region’s and other German star produce

Partners in crime: guest chef Zora Koch Ma!, Saillart Catering and fellow bloggers and food lovers

 

 

After a warm welcome, short presentation of the region and touristic and culinary assets aprons were tied and knives sharpened…if we would like something to appear on those plates, we’d better get to work…last sip of wine, auf los geht’s los!

 

#EnjoyGermanFood

 

All cooks and wannabe’s 😉 were divided over kitchen isles to work in group on the different courses and this under the watchful and guiding eye of a head chef. I was at the first course isle, which was a butternut pumpkin-soup with surprising additions 😉 Saved me some arm fitness training there ’cause chopping pumpkin is serious business!

While bloggers mingled, dishes got their final touch by the chefs in charge before being presented in walking dinner formula, all occumpanied by a selection of excellent local wines of course.

 

 

 

 

#EnjoyGermanFood

 

 

If you want to see some more photos, make sure to check Sound of C fb page end of this week.

Got hungry for German cuisine and want to try yourself? Am allowed to throw a little giveaway, sorry, only for my Belgian followers here or on IG or FB, though no worries, Germany Tourism promotes through workshops in several countries so worthwile to check out the local office in your country 😉

Now, what’s to win?

  • a bottle Keth Spätburgunder, dry, 2016
  • a bottle opener (always handy, right)
  • two books: MERIAN live! Wine guide: Discover Germany’s Wine Region and KOCH!Duitse keuken anno nu

Took a little peek and the book has some wonderful recipes, like crunchy beer-battered salsify with a curry dip, duck breast with rhubarb, Schwarzwälder-kirsch muffins and the below pictured fried elderflower, yum!

 

Koch cook book Duitse keuken anno nu
One of the pages from the book…

How to win? In the village Burgdorf, close to Hannover, a 750 km (jawohl!) culinary trail starts…what delicacy am I talking about? It’s a well-known delicacy here in Belgium too, in doubt? You can find the answer here Vakantieland Nedersaksen

Tell me by 27th of Sept, follow me, that would be great of course 😉 and I’ll announce the winner on 28th.

Sad because you can’t join as non-Belgian? I noted down some great tips why Lower Saxony should be on your travel radar, so head over to Lower Saxony send me the answer and in return I’ll send over some top tourist tips, you may not get that bottle of wine but end up with some great ideas to plan a next trip, deal?

Bis nächstes Mal! (I’ll be back)

Ingrid

xxx

 

 

 

 

 

 

 

 

 

 

Tea and chocolate, a ‘matcha’ made in heaven!

Last week, during our stroll through Antwerp, my husband and I discovered a new hotspot for chocolate and tea lovers…my weary feet and aching back in much need for a rest were drawn in by the most wonderful smell of chocolate at the Japanese Royce’ shop located on Wapper square next to Pomax deco store, another fun shop by the way, if you are in search for home deco items or gifts. However, let’s get back to the neighbouring store! It appears Royce’ opened this flagship store end 2016 and is on a mission to promote Japanese-style chocolate. The store is located on the ground level floor of a lovely restaured building and on the first floor you will find the Blue Lounge, offering tea, coffee and Royce’ patisserie and chocolates of course.

Royce’ Flagshipstore Antwerp

Royce’s story began in 1983 in Sapporo, the capital city of Japan’s northernmost island of Hokkaido. With cooler climates and wonderfully natural terrain, it is the ideal location for sourcing the freshest dairy products. Over the years, Royce’ has become known for crafting unique chocolate products such as Nama (meaning ‘fresh’), maccha chocolates and potatochip shaped chocolates that are now enjoyed in over 14 countries outside Japan, and counting…

We both made our choice out of the patisserie assortment, tea for me, coffee for the husband and relaxed and enjoyed with all senses! I noticed a flyer announcing a tea workshop offered by Obubu Tea Farms matching their teas with the chocolates…no need to say I was interested! Therefore, a few days ago I headed back to Antwerp to immerse myself into the wonderful world of Japanese tea.

 

Instructors to guide us along this path were the vice-president of Kyoto Obubu Tea Farms mr Yasuharu Matsumoto and International Department Lead Simona Zavadckyte. Assisted by a translator when necessary they told us a little about the history of the company, the location of the farms and the importance of quality. As only 2-3 % of all Japanese tea is exported, it is their mission to bring their exquisite teas and enthusiasm and love for their produce to us and the world.

Obubu Tea Farms is a small Japanese tea company located in Wazuka, Kyoto, a historic tea-growing region where tea has been farmed for more than 800 years. Their teas are grown and processed by Obubu’s President and Lead Farmer, Akihiro Kita. In between the storytelling three different teas and accompanying sweets were served.

If ever in Japan, when visiting the region, and I was assured it is absolutely worthwhile, a Japanese tea tour can be arranged, visiting several fields in the surrounding mountains, tea tastings and hiking tours.

First we were offered the Hojicha amber tea with some Nama champagne chocolates,

followed by a  silky and smooth Samidori Matcha tea and delicious patisserie.

We ended with a Genmaicha, one of Japan’s most popular teas made by mixing Yanagi Bancha leaves with roasted rice. Must say this one was my favourite! It was accompanied by a little eclair and the Nama maccha, white chocolate mixed with grean tea.

Such an informative, lovely and very tasteful way this was to set off the weekend!

Obubu teas can be bought at the Royce’ shop in Antwerp, for other points of sale or to see if there is a tasting workshop nearby planned soon, please check their website!

As always, hope you enjoyed,

Ingrid

Xxx

Obubu Tea Farms

Royce’

A cup of tea is a cup of peace (Sen Sshitsu XV)

 

 

It’s just paper…

Amazing what you can do with a little water, glue and paper scraps…feels a bit like when you were a child in school or at home, letting your imagination run wild, though must admit I still had to reconnect with my inner child…seems she was playing hide and seek, so my first project were some practical, though fun bowls!

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bowls and plates on display at the workshop atelier

I had followed some crafts and diy workshops before, however as the location was hard to reach by public transport I stopped going, though I never stopped seeing things through creative eyes: whether in cooking or when busy in the garden, taking photos, little deco projects… I stumbled upon diy workshop classes in my own hometown, just a few minutes from where I live and easily reachable by bike. Founder and the woman behind Artlekeno is Frieda, who makes you feel most welcome and has many inspiring ideas. A former education and job in graphic design combined with a strong passion for nature, environment and using recycled materials…she just breathes crafts and diy!

Besides the returning weekly workshops with papier-mâché, other creative projects and workshops are available, depending on demand, season, etc and the atelier workspace can also be rented out for parties.

Creativity is contagious, pass it on!

We made two bowls, two different techniques, one with paper layering around a balloon in this case but you can use just any shape…layer after layer after layer…at least five, for these bowls. As for the other bowl we used paper pulp, like a kind of paste to put around any shape or bowl of choice. It might get a bit messy, so be prepared to get your hands dirty! After this first stage, the paper had to dry out, so the finishing touch and decorating happened this week in the second part of the workshop class.

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first bowl got a layer of paint and touch of Spring
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Finished decorated bowl with some of my own designed jewels using Zahia Beads

My first experience was great…definitely want to try more and something more difficult or challenging…maybe I would even go for one of those funky colourful chickens that were on display!

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Ingrid

Xxx

Artlekeno Aartselaar