Aprikosenkuchen (Apricot Cake) from Germany

This is a very popular German cake which is incredibly easy to make. I first had it on a stopover in Frankfurt, and as apricots are one of my favourite fruits, I always wanted to try and make it. You can use fresh apricots or canned apricots.  Whichever is easiest to lay your hands on.  This cake does resemble a cobbler.  So if you are asked to quickly produce a cake, this cake is the answer!





10 tablespoons of soft butter or margarine
1 cup white sugar
1 teaspoon vanilla extract or 1 vanilla pod
3 eggs
1 tablespoon lemon juice or the zest of a lemon
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk or buttermilk if you can get it
1 can apricot halves or about 10 apricots halved and pitted

Preheat the oven at 175 degrees Celsius.  Grease a medium cake tin.  In a mixing bowl, cream the butter with the sugar an vanilla.  Add in the eggs, beating well after each egg.  Add in the lemon juice/zest.  Add in all the dry ingredients and mix well.  Add in the milk/buttermilk and mix to a smooth batter.  Spoon the batter into the cake tin and smooth it down.  Place the apricot halves, cut side down, on top of the batter.  If you are using fresh apricots, you might want to sprinkle a little sugar on the top of the apricot halves.  If you are using canned apricots, they will be sweet enough.  Place in the middle of the oven and bake for 30-40 minutes, depending on the size of your cake tin.  Serve with fresh whipped cream or just enjoy on its own.
Cindy Vine currently lives in Norway and is the author of Hush Baby, Not Telling and Defective.  All of her books are available on Amazon.com in both paperback and kindle format.

Eisbein from Germany

This has to be one of my favourite meals, tender melt-in-your mouth pork surrounded by crispy crackling.  It's a bit like the carnivore's version of a creme egg.  This is not a quick dish to make, it takes time but is well worth the effort.  It's best served with mashed potato and some kind of cabbage like sauerkraut.  I like it with cabbage and apple as I find that it balances the flavours perfectly.  Mustard on the side is also recommended.  A great meal to make on a cold blustery Sunday.
Usually smoked or cured pork hock is used for this recipe.  However, it's not always possible to get your hands on smoked or cured hock.  This recipe shows how to get a similar kind of taste experience using fresh hock.  You usually serve one hock/knuckle per person

2 pork hocks or knuckles
4 cups water
4 tablespoons salt
1/2 cup vinegar
1 handful black peppercorns
4 garlic cloves crushed
4 bay leaves
2 teaspoons coriander powder
2 onions thinly sliced
2 teaspoons mixed herbs
4 teaspoons sugar
1 carrot diced
2 celery sticks diced
Put all the ingredients into a large pot and bring to the boil.  Reduce the heat and allow to simmer for about 2 hours until the rind starts showing signs of wanting to separate from the meat.  Once cooked remove the hocks from the broth, score the skin and rub some salt into it.  Place the hocks in a roasting pan and put in the middle of the oven under high heat and grill for about 15 minutes until the skin is crispy.
Cindy Vine is a South African currently living and working in Kyiv Ukraine.  She is the author of The Colorful Art of Pain, Hush Baby and Defective.  All her books are available on Amazon in both print and Kindle format.  http://cindyvine.com

Cabbage and Apple from Germany

This cabbage dish is an alternative to sauerkraut.  Many people have apple sauce with their roast pork.  This combines the apple and cabbage with an added sweet and sour flavour.  Very quick and easy to make, this is a winner!

2 tablespoons oil
1 small cabbage shredded
1 onion finely sliced
1 garlic clove finely shopped
2 apples peeled, cored and sliced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons sugar
3 tablespoons vinegar
2 tablespoons water
Put the oil in a pot and add the onion, garlic, cabbage and apple.  Saute until the cabbage begins to wilt.  Add the water, salt and pepper and simmer for about 3 minutes.  Add the sugar and vinegar and simmer for about another 5 minutes.  This is a great accompaniment to roast or grilled pork.
Cindy Vine is a South African currently living and working in Kyiv Ukraine.  She is the author of The Colorful Art of Pain, Hush Baby and Defective.  All her books are available on Amazon in both print and Kindle format.  http://cindyvine.com