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Our fifth destination on our culinary journey is Germany

Updated: Aug 25, 2020

Our next destination on our culinary trip around the world is Germany.

Most people associate heavy meaty dishes, like dumplings or stews with Germany.

However, an all-time favorite in every household - sometimes prepared after an old family recipe passed down by generations - is good old potato and cucumber salad.

I love the Bavarian style with cucumbers and a vinaigrette dressing accompanied by a Schnitzel, typically veal or pork, staple in the famous Bavarian beer gardens.

I personally prefer the lighter option with chicken and almond meal instead of breadcrumbs which makes the recipe gluten- and lactose-free.

Imagine spending a day hiking in the Bavarian mountains, in the Allgäu, one of the most beautiful areas of Germany. The sound of cow bells and the pretty Bavarian cows along the way and in the distance a gorgeous castle, like Neuschwanstein (the blueprint of Disney castle), slowly emerging…

After a long day out in nature you are longing for a serious meal with a beautiful view at an Alm on top of a hill (this is where the cows stay during summer to feed on the lush gras which makes their milk and cheese so delicious) or at one of the pristine lakes like the Staffelsee in Murnau near Garmisch-Partenkirchen.

So, join me in preparing potato salad with chicken schnitzel, which by the way is ideal picknick-food for the outdoors.

For the potato and cucumber salad (serves 4 as a side dish) you will need:

2 pounds hard boiling potatoes

1 teaspoon Himalayan salt

150 ml vegetable broth

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

2 tablespoons olive oil

1 tablespoon avocado oil

1 bunch of chives

1 small onion

1 English cucumber

  1. Wash the potatoes, put them in a pot, and pour in water until the potatoes are fully covered.

  2. Boil the potatoes on medium heat, about 25-35 minutes, checking their softness after 25 minutes, do not overcook.

  3. While the potatoes are cooking, prepare the dressing. Heat the vegetable broth, and mix it with the vinegar, mustard, a teaspoon of salt, and fresh pepper.

  4. Chop the onions and the bunch of chives finely, set aside.

  5. Drain the potatoes and let cool a bit before peeling them (they should still be pretty warm)

  6. After a few minutes cut them – still warm - into thin slices. Don’t worry if it gets a bit messy or they fall apart – that’s what they are supposed to do anyways….

  7. Combine them with the warm broth mixture and let stand a bit, about 15 minutes.

  8. If you eat the salad the same day mix in the oils, onions and chives.

  9. Taste the salad and eventually add some more salt, pepper or vinegar.

  10. Keep the salad cool until serving, depending on what time you intend to serve it

  11. Meanwhile peel the English cucumber and cut it into thin slices or tiny pieces. Let stand a bit so they can draw water.

  12. Shortly before serving, drain the cucumber and combine it with the potato salad

If you prepare the salad a day ahead, chop and add the onions, chives, and cucumbers only the next day. This prevents the onions and chives from developing a bitter taste and the salad from becoming too fluid.

For the Chicken Schnitzel you will need:

2 pounds chicken thighs (without bones and skin)

3 eggs

1 ½ cups almond meal

1 teaspoon Himalayan salt

½ teaspoon fresh ground pepper

2 tablespoons onion powder

2 tablespoons garlic powder

Pinch of chilli flakes

1 tablespoon coconut oil

1 tablespoon butter, alternatively avocado or coconut oil

  1. Mix the almond meal with the salt, peeper, chilli, onions, and garlic powder in a medium size bowl

  2. Trim the chicken thighs (cut off thick fat pieces)

  3. Whisk the eggs in a small bowl

  4. Dip the chicken thighs in eggs, then toss them in the almond mixture

  5. Place on a plate

  6. Heat a big skillet over medium heat, and pour in the butter and coconut oil

  7. Fry until golden brown. The internal temperature must reach 163 degrees Fahrenheit

Serve together with the potato salad and


Nutritional information:

Potatoes have a poor nutritional reputation as most people think of fries, baked potatoes, skins or other fried foods when hearing potatoes. However, a plain, ideally organic potato is indeed a good source of Vitamin C, B6 (import for the detoxification process), Manganese and Phosphorus. It contains more Potassium than a banana and it’s resistant starch, especially if consumed cold, could help managing a healthy weight.

Cucumbers consist of 95% water, that makes them an ideal food in high heat. They are very low in calories and contain lignans and cucurbitacins, so called phytonutrients, which may help prevent the growth of cancerous cells.

Onions contain Sulphur compounds which are especially important for the liver detoxification process. Additionally, they have a good amount of Vitamin C and several phytonutrients like the anti-oxidant Quercetin.

Chives are an excellent source of Vitamin K. It also contains Potassium, Vitamin C, Folate, and Calcium. As it belongs to the same family as garlic and onions it also has Sulphur compounds supporting detoxification.

Avocado oil is a healthy mono-unsaturated fat which is relatively neutral in taste. It contains several vitamins and is proportionally high in Lutein which is important for your eye health.

Olive oil is a staple of the Mediterranean diet, a mono-unsaturated fat which supports heart health.

Chicken – especially organic chicken - contains a good portion of calcium, needed for bone health and protein to build muscles and other tissues.

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