you decide what songs find out more. dot com smart t.v. . crime fighters in the new season the free deal crime thrillers begins. in. motion domestic violence cyber crime and human trafficking for investigative cases that will keep you on your toes crime fighting stories of the best idea ever so every young person needs to listen to crime fighters and share tell a friend tell a friend to a friend crime fighters don't miss it. welcomes a year max 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. teens on a jam and jumping on the british t.v. tradition. 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 them 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 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 new the craziness tab is meant 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 any book away natacha is where chef sylvester elise has his restaurant. he's famous in the region. and one of his specialties is leg of lamb. clearly japanese arm of the maronite chile papa 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 a lightly spiced meat. 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 it's 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 to fester lease uses in his restaurant.

but of the entire regions diversity is contending little is a change reality is about that the smoke. it's very cold at the moment so i can taste the grass better it's 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 goat 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.

is actually the opposite of what you think of as jan it's made of vegetables not so comfortable but everything is chopped up small and coated the sun is 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. and. then he rolls and cuts the dough to form dumplings that are called kopitar keep. the 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 its mark over

us. after twelve hours in the oven the lamb is lovely and tender 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 sour fruits and sweeter scientists. compliments. marinated lamb with sweet potato dumplings a commentary journey through poland's mountains. while often a 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. she 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 it's drug for pleasure like coffee and there are more and more excellent teas to discover. the

vast. 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. this tea is so multi-faceted even in the orthodox french products of the tea plant that no other flavorings 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 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 that is a shot i find the black keys very strong though the different teas get weaker as you go along the green teas are a bit grassy and the white tea tastes 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 payload the leaf the better. but. of course you have to

consider provenance the country and plantation of origin. are also collectors like wine lovers. 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. does to 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.

money kullu month 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 bottle of wine of course. 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 or for oil in the western swiss can't on a fruit bowl 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 fun do once a week or twice a month. before but. it's a tradition with us and when you're in a group like this it's great it's fun to eat and it's really sociable. you know that it tastes wonderful i like it it's really good. that will. make the fondue chef isabelle. heats up dry white wine and pressed garlic 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 both local cheeses. to fix. up it's quite a simple dish would you for ma is the unique taste of the cheese that 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 count on a free will 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 lamas all do great dairy which is also open to visitors masta cheese makers produce up to forty eight

. wheels of gruet a cup of vats like this hold almost five thousand liters of milk after the curling 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. at an air temperature of fifteen degrees celsius and in humid conditions the gruyère ripens for up to eighteen months the long good age is the shock of the flavor to make fondue it's best to use medium age group gary masse to

cheesemaker. tests the will that's been ripening for months. if the taste is fruity very floral with just a dash of the city that's typical for a good year it's magnificent green to manufacture. the oldest known fondue recipe was found in a cookbook from surak dating back to sixty ninety nine so in spite of all the legends funder's origins are likely 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 famous chaney's which forms the basis for fondue. and defunct just west 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 serve to soldiers during their military service. in 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 or confident in their funny churlish to. phone do 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 have you heard of the kaiser before it's one of australia's most populous suites 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 almost like. the pitch called lazio is austria's high a ski resort here the ski season lasts until may three restaurants feed hungry winter 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 ski 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'll find austria's highest back to serene stephany's is hard at work here paying pastries and the smart. 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 the so-called late c.s. 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 metres 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 us and if so shouldn't the. milk. eggs. sugar that's all. kinds of smarm doesn't require any delicate preparation just mix the milk and then separate the eggs and beat the egg white with sugar until stick. it's coming out now that it's nice and foamy will do the famous test. it should be like this. as the rest of the act to the mixture. then to give it its airy consistency gently

fold in the egg whites nearly all men. on the pits tug glacier we don't use mineral water and. we prefer egg whites. than the kaiser stays moist longer the piped in. my. so it's 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. should be baked for five minutes on each side and then it's ready. stephany's i'm gonna also supplies the restaurants with viennese apple strudel and

clips. kinds of smog is said to get its name from a pancake that went wrong. the austrian emperor of france use if. it's . but when a pancake fell apart during cooking it was scrambled up and served. 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 cries ashman with apples also ending on bearings. because the smog isn't just a favorite if you're old it's one of austria's most popular designs.

perfect if you have a sweet tooth now we finished the show today with a digestive to wash all the flavors down the black forest and southern germany as a favorite getaway destination for nature lovers and adventurous seek his you may well already know about black forest gatto it's a traditional does a recognized around the world but a small family distillery in the area is attempting to capture the essence of the black forest in another way where the unique pine schnapps. how do you capture the spirit of the black forest. family tobias' yeah it says there's an elixir of bliss but it takes some work to reach it. 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. distillery in keno mart a 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 a cloudy apple juice and we didn't like that so it was paid about with the temperature and the storage until we achieve this lovely shiny copper color it is fifty percent very strong to. the tinkering paid off and told to be pinal eco is now his passion. decorum is for me it's a piece of home the forests the feeling and the taste. home in

a bottle. and if you have one too many you might even hint distant cold it's a black forest. found like the perfect tip over this chilly season and it might be for today if you want to see 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 winter wilma's but for now thank you for watching and goodbye and as we say in gemini. coming up on the next special edition of euro marks the day on the concept of hook up by it makes a difference in our lifestyle just 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 own max.

bigger and bigger ships more and more freight the german cargo shipping company lawyer is a global player. when the company was founded in eight hundred forty seven the competition was pretty tough. today cargo is shipped more quickly than ever and is setting the pace. lloyd's shipping company from hamburg out into the world. in fifteen minutes on d w. images from

an isolated country. images from north korea any telling photographers captured fascinating shots every day life in a regimented society. an exclusive peek behind one of the last iron curtain it's. a north korean dial starting december twenty eighth on t.w. . he's a doctor what kind of diseases can be healed spawns a reporter so what part of this implant is inside the ear what is outside. custom that draws on a wealth of insights totally different experts in coal fields of medicine. in good shape.

it tells us stirring stories. it makes us laugh. and cry. tremble and smile. magical images and big emotions that none of us. know the legacy to every gent on d w c. they lived to surf. danger lurks in the longer we were there. surfing ways to. benefit the station a little back up over the initial goal of official. israeli peace it's sad to go somewhere every day and see more and more time the scene gives

me everything the way the wind have to give something back it's like yellow lines to us. white waves surfers fighting against unseen pollution the sea starting january seventh on g.w. . u.s. president donald trump has hailed a massive tax bill that he says will boost the economy and create jobs this after the house of representatives followed the senate and giving final approval to the legislation.