Weyarn in Bayern/ Bavaria

Weyarn is a village about an hour to the south-east of Munich, east of the Mangfalltal, taking the Salzburger Autobahn (highway). It is not spectacular, but the St. Peter and Paul’s church, the monastery founded by the Count of Falkenstein in 1133 and the surroundings are historically interesting.

Unfortunately, one cannot enter the church, there is a glass barrier and bars.

The modern houses in Weyarn present a pleasant contrast to the old monastic building which accomodate the Priory, the Town Hall and the café with its whitewashed vaulted ceilings. The café can be strongly recommended, their cakes are delicious, plum and heavy cream : Zwetschenschmand, apple or cherry crumble, cheese and cream with tangerines : Käsesahne. They also serve lunch tidbits and small meals, such as fresh pasta with chanterelles. There is a large terrace with shady trees or you can sit indoors.

Weyarn is part of a Baroque Route which you can follow throughout Bavaria. Many lovely churches, especially those built by the Asam brothers, are scattered all over.

Cosmos coffee in the Deutsches Museum

Today we decided to drink coffee in the special exhibition of the German Museum, founded by Oskar von Miller, the famous engineer, in 1905. It was finally opened in 1925 and is now the largest science and technology museum in the entire world. Prices have gone up since I last visited, an adult pays €14, so be sure to bring along plenty of time.

The “Cosmos Coffee”, on the second floor passing through the Physics department, runs through May 2020. There are many exhibitions on at the same time, also plenty of demonstrations and guided tours which are free of extra charge.

Our tour guide lived in Venezuela for many years and was very competent. She showed us the plants, the coffee flowers of the more delicate plants, the “talking drawers” with old slogans and clichés, the “smelling machines”, the coffee room, the roasting machines, the different bean colors depending on the roasting temperature.

One cup of coffee requires 140 liters of water to let the plants grow and mature, about 5-7 years. The plant came originally from Ethiopia where it is said the goats ate the berries and capered around more than usual. To the human palate the berries were too acid and hard, so they were tossed into the fire – where they developed a fantastic chocolatey aroma. From Africa, coffee made its way to Al Mokha, Yemen and to Istanbul, Turkey, and from there to many others, reaching the US in the 17th and Russia in the 18th century.

harvest workers on the way home a man sprays pesticides on the plants without a mask

The special roast “Cosmos Coffee” at the Museum is 80% Robusta and 20% Arabica. At the bar you can order from a large menu of 8 roasts and 6 kinds of preparing. The espresso was too strong, but the cappucino was delicious and the young barista makes the best hearts and swirls into the milky froth. You can stand at the tall tables or sit down on the benches and relax with a Florentine biscuit.

Quick quisine : cucumber salad and fast fish

When the weather is sweltering and humid and there is nothing better than staying in the water, you need light dishes that tempt those taste buds.

  • 150 g fish fillet per person
  • lemon juice
  • lemon pepper
  • aluminum foil
  • 1 – 2 cucumbers
  • 1 – 2 cups of sour cream
  • spring onions, chopped
  • chopped dill
  • salt and pepper
  • lemon juice to taste
  • a crusty baguette
  • sauce Remoulade

I go to my favorite French marketender at the Friday market and buy some fillet of plaice, about 150 g per person, wrap it in aluminum foil with a bit of sulphurized paper to keep it from sticking, sprinkle lemon juice and lemon pepper on top and shove the packets in the oven at 200° till done, about 14 min.

Meanwhile peel 1/3 cucumber per person and slice it thin into a large salad bowl. Wash the spring onions and the dill thoroughly and chop them into small bits, add to the bowl. Add in 1 – 2 cups of sour cream, a generous spoonful of salt and pepper and lemon to taste. Stir carefully until blended.

Serve the fish hot, if desired with Sauce Remoulade, the baguette and the salad. Let it melt on your tongue!

City trip: Augsburg 2

We boarded the bus early on a very hot, sunny day and headed off towards Augsburg, about an hour to the west of Munich. This time we didn’t plan to see the sights in the downtown area, but lesser known spots on the edge of town. Our first stop was the Bismarck Tower. You drive through a residential area to the cemetary and walk up a wooded path to the top of the hill Steppacher Berg. Many of these towers were built in honor of the First Reichschancellor after 1868, even on other continents. You walk up the winding stairs to the top and have a wonderful view of the city and surroundings.

Bismarckturm

Our next stop was the large tree avenue Wellenburger Allee in the south of Augsburg. It is about 2 km long, shady, with a nice path for cycling and walking on the side. At the end our treat was waiting: the Schlossgaststätte Wellenburg. The food is German-Austrian, some days there is live music. We enjoyed our drinks immensely.

After a good long rest with Eiskaffee or beer, we boarded the bus again to drive to the canoe regatta area of the 1972 Olympic Games, the rowing area is in Oberschleißheim to the north of Munich. It was built at the Eiskanal near the river Lech and (of course) is used to this day and highly appreciated by canoe lovers. It is fun watching them practise turning over and sprinting through the bends.

the front end of the Eiskanal

Our last stop was the Wasserwerk of Augsburg, a water treatment plant. Augsburger are extremely proud of their pure water, which they claim is the best all around. At the drinking fountains you can fill up your bottles with wonderfully cold water.

After some strong espresso and ice cream at the See Lounge plus a short dip in the river we drove home.

Burgers German-style – Frikadellen

My hubby asked for Frikadellen and I thought, oh wow, that’s a kind of burger other countries don’t know.

Ingredients (2 p.):

  • 400 g ground beef
  • 1 onion, minced
  • 1 egg
  • 1 roll, previously soaked in water and squeezed (I used a Brez’n)
  • 1 tsp. spicy mustard (we love French Maille – “il n’y a Maille qui m’aille”)
  • 1 tsp. salt
  • pepper (cayenne pepper makes for a good mood)
  • 4-5 potatoes, boiled and sprinkled with paprika and butter
blend all ingredients well

Mix all the ingredients with a fork until blended. If the dough is too moist you can add bread crumbs. Moisten your hands and shape patties, best all of the same size. Cook in a heavy skillet with some margarine, turning the patties several times to ensure they are cooked all the way through.

Cook on medium heat turning the patties several times. Make sure the beef is cooked through.

Serve the Frikadellen with spicy (Maille) mustard and the boiled potatoes, buttered and sprinkled with paprika for flavor.

Veggie Variation: Sometimes I add in grated carrots, which offer a special touch of flavor. We call those our “Bunny Burgers”.

Quick quisine: noodle salad

the noodle salad in a ceramic fish bowl bought in Barcelona near the Picasso museum

Whenever we invite friends over to a barbecue, I always make a noodle salad, one of potatoes, one of cucumber, one of tomato, sometimes a fruit salad. Of course we always have Brez’n, buns, cake and ice cream, prosecco or crémant with crème de cassis and different kinds of German beer.

Ingredients (about 8 servings):

  • 250 -300 g noodles (spirelli), cooked according to directions (8 min.)
  • 1/2 jar Miracel Whip / mayonnaise
  • 1 cup yoghurt
  • 1 -2 onions, peeled and chopped (or spring onions)
  • 1/2 cucumber, peeled and diced
  • 4 large pickles and pickle juice
  • 1 apple, peeled and diced
  • 1/2 cup sweet corn
  • 1/2 bell pepper, washed and chopped
  • herbs, finely chopped
  • salt and pepper

First cook the noodles al dente, about 8 minutes, then drain and leave to cool. Meanwhile, chop and dice all the vegetables.

When the noodles have cooled down, mix all ingredients. Add salt and pepper, lemon juice and herbs according to taste. Leave in the fridge for several hours to cool and blend.

Variation: buy half a ring of Lyoner / bologna, cut it into bite-size chunks and add it in if you don’t have steaks.

Enjoy on a warm summer evening!

Italian recipe : Lasagna

For a quick, homemade lasagna you will need:

  • about 1 lb. of ground beef or fine strips of filet
  • 1 onion, peeled and diced
  • garlic, peeled and minced
  • mushrooms, sliced (optional)
  • 1 cup of broth
  • 1 tsp. tomato paste
  • a dash of white wine (Italian Chardonnay)
  • fresh herbs and oregano, chopped
  • salt and pepper
  • olive oil
  • a heavy skillet
  • a large baking dish
  • 6 large lasagna noodles
  • frozen spinach, 6 large chunks or several small ones
  • 300 g Béchamel sauce
  • extra milk
  • grated cheese for the topping (optional)

In a heavy skillet heat the olive oil and add the onions and garlic. Cook a few moments, then add the ground beef. Cook until the beef is browned. Add the mushrooms before the meat is quite finished.

Add the salt and pepper, tomato paste, the wine and the broth. Cover the skillet and let simmer for about 15 minutes. Then add the finely chopped herbs and oregano to taste.

Meanwhile, preheat the oven to 180° C. with the middle rack inside.

Prepare the large baking dish with Béchamel sauce spread over the bottom of the dish so the pasta doesn’t stick, add some milk if necessary. Place 3 large leaves of lasagna no-bake pasta side by side into the dish. Sprinkle with little chunks of frozen spinach and place into the oven for a few minutes to thaw. You can also use tomato slices or other cooked vegetables instead.

When the meat ragout is finished, spoon half of it on top of the vegetables. Place another three leaves of lasagna pasta on top. Spoon the other half of the ragout on the pasta. Top off the ragout with the remaining Béchamel sauce, adding milk if too dry. Sprinkle grated cheese over the sauce. Place carefully into the oven and bake for approx. 15-20 min. at 180°.

bake the lasagna until it is crispy on top

Enjoy with a nice Chianti from Italy and perhaps your favorite music!