because more than football online. it's all happening. to fit. your link to news from africa and the world. your link to exceptional stories and discussions can you and will come student news for clean program tonight from born in germany from the news of easy to i why i would say d w dot com slash africa joined us on facebook at g.w. africa. welcomes a year and not thanks for joining us for this seasonal special week today we focus

entirely on winter food and drinks so let's have a sneak peek at some of the stories coming up. tito i germans are jumping on the british t.v. tradition. of dipping in and warming up the insides with swiss cheese fondue. i'm just desserts enjoying a winter treat in the mountains of austria. when it's cold outside people tend to favor warm hearty dishes for their meals as opposed to light and fresh cuisine in the summer months a country like poland generally has cooler temperatures for the majority of the year so it's no surprise that most of the dishes a wholesome rich and warming a modern influence has cooled to top restaurants to appeal more to the international market so in one of poland's a new the craziness tablets ment's chef sylvester at least shows us how he keeps up

with the times whilst maintaining polish traditions. the tucked her mountains in southern poland are among the most popular tourist destinations in eastern europe. not far from book away in a touch is where chef sylvester elise has his restaurant. he's famous in the region. and one of his specialties is leg of lamb. clearly jobs on the maronite chili pepper finally put it on the lounge to give it spiciness. i want to create a confrontation on the plate of my serve dumplings made from pumpkin and sweet potatoes with the lightly spiced meat looking for. proof. apart from the chili there's also lime rosemary salt and pepper in the marinate. he rubs it into the meat well and then adds a few drops of whiskey. there is that although he was composed of whisky has

a particular role models with couples it has a bit of a sweet aftertaste which goes well with a solid line together that gives it a very special combination of flavors of those with the future. but if it's local may not its market. he adds meat stock and lets the lamb stew at eighty degrees celsius for twelve hours. in the meantime he visits the neighboring farm to get some cheese for a moose that he'll serve with the meat. of the cheese called back is made from sheep's milk first the milk is heated and then the she's is formed into balls that are pressed into wooden cylinders. that's how the cheese acquires this pattern so typical for the region. later the cheese is smoked. this is the type that service to lease uses in his restaurant.

that of the entire regions diversity is contained little is a change reality is about that the smoke among the three feels very cold at the moment so i can taste the grass barretts the mountain out of the cheese tastes of nature the much you don't want. back in the kitchen he makes the moose mixing the grated cheese with goats cream cheese milk and butter milk. then he prepares a cranberry jelly to provide a flavor contrast first to cooks the cranberries in red wine sweetening them with a little honey. he also makes the jam from onions garlic and butter tomatoes red pepper and pumpkin.

my uncle catawba. is actually the opposite of what you think of as jacques it's made of vegetables not so comfortable but everything is chopped up small and coach of the sun and so why shouldn't i call it jeremy. that's another game was another one. for the side dish a mash is cooked sweet potatoes and pumpkin adding an egg and some flour. then he rolls and cuts the dough to form dumplings that are called capecchi. he uses jerusalem artichokes crumbs to cook them his modern take on traditional cuisine. is for you have to adapt to your environment to what the people want to what they're interested in. why have the great opportunity to be able to create what others can't describe in words. i can make a tangible proof life has to go forward that's when the little bitch it's michael

writes. after twelve hours in the oven the lamb is lovely and tender. he carves the meat and wraps the pieces in philo pastry parcels putting them back in the oven briefly. then he serves them with the vegetable jam and the dumplings. the cranberry jelly and cheese mousse provide the finishing touch. to go down there i would recommend a dry red wine to go with it to create a contrast with the solid fruits and sweeter scientists have six or more complex. marinated lamb with sweet potatoes dumplings a commentary journey through poland's mountains. well after day on the breezy mountains or in fact anywhere that's cold outside there's nothing highlight mol them coming inside a cup of tea so british of me i know but i'm not alone here in germany taken

summerson has been rising steadily for nearly a decade but you know how many t.v. righties there are to choose from in total over three thousand eight hundred we went to a tea tasting in hamburg to find out why germans like it so much. is undergoing a renaissance in germany people here drink more than twenty eight leaders of it a year on average three out of four prefer black teas but a quarter of tea drinkers swear by green varieties. more and more often it doesn't come from a bag. business with loose and beautifully packaged gourmet teas is booming. just a moment or two to think the reason more and more germans are drinking tea could be that they're more aware of quality and willing to spend more money on quality beverages drinking the more consciously. the n.t. is one of them a strength for pleasure like coffee and there are more and more excellent teas to

discover. it. over to. the tea shop and restaurant and hamburg's warehouse district regularly hosts tea seminars for anyone who wants to know more about the beverage participants get a course on tea cultivation and preparation. events like this are becoming increasingly popular in germany. is so multifaceted even in the orthodox products of the tea plants i have no out of favor and there are more than three thousand eight hundred varieties so the world of tea is enormous and telling people about it is fascinating. culminates in a tea tasting various black teas as well as green and white varieties. now take some tea in your spoon and slap it with plenty of oxygen. so it reaches

the taste buds on a large area of your tongue. the tasting is aimed at convincing the participants not just to keep enjoying their old favorites but also to try out new teas. the teas have a smoky dry or sweet taste each one's really different but is a shot i find the black very strong and all the different teas get weaker as you go along the green teas are a bit grassy and the white very mild and the smoke from this is what's so interesting is that they all come from the same plant it's the different way they're prepared for the different steps in preparation. the tea shop offers some three hundred varieties you can recognise a good tea by its type rolled or needle shaped leaves and where green and white

tees are concerned the paler the leaf the better. of course you have to consider providence the country and plantation of origin and tea fans are also collectors like wine lovers and they make sure they get the very best quality from narrowly defined plantations. the latest and most luxurious product on the european team market is much of. it is finally powdered green tea leaves beaten to a froth with a bamboo whisk. green teas in particular a prized for their health promoting qualities. just a two foot a lot i think some doctors say cheese promotes health you can tolerate larger amounts of it than coffee and it has several advantages. it lowers cholesterol levels and contains some vitamins and as a gourmet i wouldn't drink tea for my health but always for pleasure the most i'm

going to. money kullu man has been serving customers in her to room in the well heeled hamburg suburb since one nine hundred eighty eight she has more than forty different varieties on offer she serves the beverage the traditional english way with scones clotted cream and jam. perhaps more germans have taken to teach drinking because it's such a charming and calming ritual. using tea as a quick takeaway drink doesn't do it justice. oh in my opinion it's good any time of the day but it is certainly better when paired with a slice of cake that of course depends on your taste but if you prefer a more savory tree then maybe cheese is more your thing to get through the cold winter day is the swiss typically like to warm up with a cheese form the national dish that dates back at least three hundred years and is

still a favorite today best said with friends and a good wine of costs. dipping chunks of white bread in melted cheese is the traditional way to consume swiss fondue. accompanied by white wine or black tea this is oak road a four way in the west and swiss can't on a fruit bowl or the restaurant whose name means by the hertha is only open in the winter peak season for cheese fondue. in the winter we generally eat fine do once a week or twice a month. before the. officer it's a tradition with us and when you're in a group like this it's great it's fun to eat quick to make and it's really sociable . you know it tastes wonderful i like it it's really good. that will.

make the fondue chef isabelle. heats up dry white wine and pressed in a fondue pot. after a few minutes she adds the cheese and stirs the mixture until it's creamy. in switzerland there are countless regional variations of fondue in the count on a free bar they eat what's called half and half a mixture of green and veg and both local cheeses. to fix. up it's quite a simple dish would you for me is the unique taste of the cheese the people like that mixture of bread and cheese. five can discover an entire region through these cheeses and much too much if i knew. my time watching. the canton of freeboard is world famous for its cheeses and fondues they've been making korea for centuries in the town and district of the same name. at the llamas all do great

dairy which is also open to visitors mass to cheese makers produce up to forty. wheels of gruet a cup of bats like this hold almost five thousand liters of milk after the curdling process and the separation of the liquid way the curd mask is cut into granules by large knives called cheese hops. the chalk eco fate decides when the cheese has the right consistency something that requires knowledge and experience. one of the things i like best about my job is the cutting of the kurds. at the moment the milk becomes a solid mass and you cut it there is a reaction it's a physical and a chemical reaction but there's something magical about it too and of course i also like to taste the cheese i've made almost. at an air

temperature of fifteen degrees celsius and in human conditions the grew year ripens for up to eighteen months in the long good ages the shock of the flavor to make fun too it's best to use medium age group master cheesemaker bees tests the will that's been ripening for months. if the taste is fruity very floral with just a dash of the acidity that's typical for a good year it's magnificent green the menu for. the oldest known fondue recipe was found in a cookbook from syracuse dating back to sixty ninety nine so in spite of all the legends funders origin's a lightly in the city not in the mountains. in the nineteenth century fondue was a staple tissue in every middle class home and was even considered elitist.

the grew aboriginal history museum in the city of boom has devoted an exhibition to the success story of its fame. chaney's which forms the basis for fondue in the sun secretly our home. just has cheese union began a promotional campaign in the one nine hundred twenty s. suggesting fondue is nice for puts you in a good mood fondue belongs in every family and after world war two for do was served to soldiers during their military service. and so only young men in switzerland learned how you eat from do and brought this with them when they returned to their families used ones will come for you funny you know jewish to. fondue is as much part of switzerland as the alps the sweets eat this national anywhere and everywhere and fundraise popularity has of course spread far and wide eaten around the globe but there's still no better place to enjoy the classic

original than in switzerland. while we're staying in the outs right now as after all of that alarm and cheese it's time for your child does it i don't know about you but i'm certainly working for tights on the show today about having you heard of a kaiser before it's one of australia's most popular sweets it's basically like a pancake that's all been chopped up and then it's set with sugar and cherry sauce on the side decadent it certainly is bought a perfect treat after a day on the slick. the pitch called lazio is austria's high a ski resort here the ski season lasts until may three restaurants feed hungry went to sports enthusiasts one atop the glazier that's almost three thousand five hundred metres above sea level and the others at an elevation of almost three

thousand meters. after a day on the slopes he is can enjoy delicious helping of. the sweet days just as much a part of austrian identity as the alps. a wonderful just like my grandma used to make it. nearby you find austria's highest back to serene stephany's than tele is hard at work a paying pastries and. you put it on when everything is produced up here in the bakery we make all the desserts for the two restaurants fish bits and customers and we also supply cafe three for forty with fresh cake instituted. every morning that is sent up by cable car to austria's highest coffeehouse cafe three full forty it lies six hundred meters about the bakery aside from the fantastic there's another treat for visitors at the so-called place yes no cake.

course on the coconut fine apple very fluffy very light when you if you get it fresh it's quite magical i certainly recommend it for use in feet. but operating a sky high bakery has its pitfalls. about three thousand four hundred forty meters the boiling point is different so if we know that the weather will change will produce the biscuit bases a day early because otherwise they might not be so fluffy and could fall apart inside this nice ocean to cool them. milk. eggs. sugar that's all. kinds of smarm doesn't require any delicate preparation just mix the milk in flour then separate the eggs and beat the egg white with sugar until stiff. it's coming out now

that it's nice and foamy will do the famous test. it should be like this. add the rest of the egg to the mixture. then to give it its airy consistency gently fold in the egg whites nearly all run. on the pits tug glacier we don't use mineral water and. we prefer our egg whites. than the kaiser stays moist longer the type to feed not. knowing if i started my. chains i don't. know where you come on you know now we can add some raisins on the glacier we put in raisins but you can leave them out if you wish.

we sell up to four tons of man in the winter season that's one hundred fifty to two hundred portions a day. kaiser should be baked for five minutes on each side and it's ready. stephany's i'm gonna also supplies the restaurants with viennese apple strudel and clips. crisis monica said to get his name from a pancake that went wrong. the austrian emperor of france use if loved. but when a pancake fell apart during cooking it was scrambled up and served to jam. the emperor loved it and emperor scrambled all the smart phones. now it's just missing the icing sugar on top and up here we serve our kaiser man

with apples also ending on bearings. isn't just a favorite into rolls it's one of austria's most popular designs. you have to get right to the top where the nicest pine cones are. how high up to about twenty five meters. june is the best month for harvesting pine cones they should be green and look like this on the inside. only then do they have what's needed for that real black forest buzz. kill distillery in keno marta's force in southern germany has been in operation for four generations but knowledge wanted to do something new the idea came about during a skiing holiday and she rolled a region with a long tradition of distilling occur from a swiss spine. i came home i suggested we try it there are no swiss

pines but there are wonderful white pines the black forest white pine is something very special in my opinion it's big powerful and strong and before long we were all in agreement we try and make something with the pine cones. senior junior and father in law together they're a team with the perfect blend of expertise and courage to branch out their house looks like a winner. that that's a really nice aroma. they began steeping the young white pine cones in summer followed by months of waiting. these budding distillers experimented for about three years with a few ups and downs along the way. but. the first batches were like cloudy apple juice and we didn't like that so it was we paid about with the temperature and the storage until we achieve this lovely shiny copper color it is fifty percent very

strong and. the tinkering paid off and will to be pinal eco is now his passion. this decorum is for me it's a piece of home the forests the feeling and the taste. in a bottle. and if you have one too many you might even hand distant cold cuts of black forest. found like the perfect tip over this chilly season and it might be for today today if you want to say any of our other special episodes of e.m.'s from this week then you can find them on our website it's just below here to tell me to come forward slash lifestyle well be back tomorrow with more when so will miss but for now thank you for watching and goodbye and as we say in gemini.

coming up on the next special edition of your imax the day on the concept of phooka bike makes a difference in the lifestyle plus playing around old fashioned german board games are still popular when i put the word i'm getting into the groove why two business partners want you to listen to an album from cover to cover that and more coming up tomorrow on your remarks.

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a difference let's inspire each other. keep going to pick up the environment magazine. d.w. meet the germans new and surprising aspects of lies and culture in germany. us american kate moves us take a look at germany it is in chrissie's at their traditions every day lives and language can just come out of. us so i'm ok i'm good said. the trick i am going to d.w. dot com the germans. u.s. president donald trump has hailed a massive tax bill that he says will boost the economy and create jobs this after

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