Herb Quark: not a 70s jazz musician.

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The linseed oil and chopped onions are traditional.

Here at Helsing’s kitchen we have been discussing lunch. Before we abandoned a camping trip yesterday – the mosquitos, the horseflies, the heat, the kayaking teenagers! – we stopped at a traditional Brandenburg place to eat. On the lunch menu were some delicious dishes. Two of the best were ferryman’s schnitzel filled with cucumber and horseradish served with fried potatoes and the other was stuffed beef rolls with dumplings like grandma used to make. There was also a venison goulash as a special of the week. This kind of solid, traditional home-cooking is called “Hausmannskost” in German. Continue reading