My German Heritage

BakedSpaetzleCheese_1.jpg
BakedSpaetzleCheese_1.jpg

My German Heritage

120.00

Saturday 2nd September, 10am to 3pm
Nadine Fourie, String + Salt

Traditional dishes from Southern German

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Nadine was born in small town in Baden-Wuerttemberg, Southern Germany, close to the ski fields and Switzerland. Almost every shire in Germany has its traditional dishes, specific to the area, using local produce. German cooking is based around meat, Nadine’s home area specifically is the origin of Pork and Venison dishes. Many of the recipes Nadine cooks were passed to her from her Grandmother, not in writing, but through the time spent in her kitchen, laughing, cooking and tasting the meals.

In this class you will learn to make Leberknoedel Suppe (Liver dumpling soup), a soup on every restaurant menu in this particular region, Grandma’s Venison Goulash with red currant and red wine sauce, Kaesepaetzle (German egg noodles baked with cheese), Kartoffelknoedel (Potato dumplings) and the menu will finish with a sweet surprise.  

Nadine loves sharing her food with family and friends, cooking is her creative outlet. She enjoys playing with traditional recipes and creating new ones. Food is a necessity and it gives her great pleasure making each meal an experience.