German cuisine workshop
Surely you’ve heard about German cuisine classics such as Brezeln, Sauerkraut, Kartoffelsalat and Streuselkuchen… But have you ever cooked German recipes? If not, this is your chance! This fall, we are offering a series of online cooking workshops where you can discover a few delicious, comforting and easy recipes to make.
This workshop series is for people who already have some cooking experience. The
workshop will be held in French.
October is the month of "Federweißer" (sometimes also called "neuer Wein", which means "new wine") - a slightly alcoholic wine (around 5%) that’s still in the fermentation process and therefore in between the stages of grape juice and wine. And in Germany, whoever says Federweißer thinks Zwiebelkuchen (onion pie). It's a very traditional and perfect combination for the coming fall.
During this first workshop after the summer break, our chef Annika will show you how to prepare this autumnal German classic and shed some light on the so-called
Federweißer mit Zwiebelkuchen tradition.
Zwiebelkuchen can be made with either shortcrust pastry or a leavened dough (it's a matter of personal preference), but there's no doubt about the filling: lots and lots of onions. Annika will show you how to make a shortcrust pastry that you can use for lots of other things as well, like quiches or - with the addition of sugar - sweet pies.
© A. Wegerle
The recipe, along with instructions and the link to the workshop, will be sent by email on
October 12 to those who have registered. Limited spots available! Please register by email at
bibliothek-montreal@goethe.de
Until then, don’t hesitate to email us if you have questions about the workshop. We look forward to cooking with you!
About Annika
Annika Wegerle
| © A. Wegerle
Annika Wegerle grew up in a small town in the South-West of Germany, where she was regularly fed her Oma’s potato salad, her mother’s pea & Spätzle soup and her other Oma’s cheesecake. After several years in Berlin and Montreal, she moved to Paris to study Culinary Arts at the prestigious cooking school FERRANDI. She has worked at several gastronomic restaurants in Paris.
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