If you’ve ever wanted to learn more about German cookery, then ‘Strudel, Noodles & Dumplings’ by Anja Dunk is the cookbook for you.
Dunk, who was born to a German mother and a Welsh father, has cultivated a love for food through years of working in cafés and restaurants. In this, her first solo cookbook, Dunk has explored German’s varied culinary heritage through over 200 family-friendly recipes.
Featuring recipes such as buttermilk waffles, roast pork, courgette salad and more, there’s something for everyone in ‘Strudel, Noodles & Dumplings'. Traditional German flavours are mixed with modern global influences throughout the book, alongside beautiful photos and anecdotes about Anja's culinary influences.
To give you a taste of what Dunk’s latest book is all about, we have two recipes from it to share with you. Check them out below.
"Creamed spinach is a traditional vegetable accompaniment in Germany and is often eaten with buttery mashed potato and a fried egg- this is, I suppose, potatoes, eggs and spinach made a different way. The flour and egg bind the dumplings together in this recipe, so it doesn't matter which potatoes are used."
"On a recent trip to Germany I was amazed to see North American spiced lamb merguez sausages appearing on traditional Bratwurst stand menus, and what's more they seemed to be just as popular. As I stood queuing for my Bratwurst in a crisp white roll, I listened to the conversation around me: 'I'm going for a merguez,' 'Me too,' 'Yeah, why not,' was the general gist of things. By the time I had reached the counter, I too was swayed by the exotic wafts of cumin rising from the grill and to my surprise didn't order a Bratwurst.
Sausages will always be loved in Germany, there is no doubt about that, but it seems that after centuries of the same old thing, the times are changing- and it's exciting."
All recipes have been reprinted from 'Strudel, Noodles & Dumplings' by Anja Dunk. published by 4th Estate, an imprint of HarperCollins Publishers. Photographs by Anja Dunk.