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One of the prejudice about people from Germany is, that it's very popular to drink beer. If you are on the way to a party or club, together with a group (or even alone) you have probably a beer in your hand. We call it "Wegbier". When I returned from Norway i felt very uncomfortable doing this, because in Norway it's not allowed to drink alcohol in public spaces. This is my favorite one from my hometown Dortmund.

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All these sweets for the Christmas Season ... You can eat them on the Christmas markets where you drink hot red wine with orange and spices.
(Julia Brauckmann)

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This is one of my favorite food in winter. It is called "Schupfnudeln mit Sauerkraut" (in english: potato noodles with cabbage). The "Schupfnudeln" are made from a potato dough and fried in a pan. Then add the cabbage and some bacon. In autumn, we stamp the cabbage for this purpose.

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This is a real difficult choice. But when i'm away from home for some time i'm looking forward for a brezel with butter for breakfast.

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Die Brezel (in Österreich auch das Brezel; in Bayern und Österreich die Breze oder bairisch die Brezn; in der Schweiz und in Oberschwaben Bretzel geschrieben) ist ein vor allem in Süddeutschland, Österreich und im Elsass verbreitetes pikantes oder süßes Gebäck in Form eines symmetrisch verschlungenen Teigstrangs.

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Leonor - One more just because I am gourmand... ;)

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Leonor - One more just because I am gourmand... ;)

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Portuguese sweets have a large part of their origin in the Portuguese convents and monasteries in the 16th century. The abundant use of egg yolks in many of these specialties is related to the use of egg whites in convents. Egg whites to keep their habits (sisters' clothing) always starched, and to clarify the wines. To avoid wasting gems and sugar from the New World, the friars and, above all, the nuns of Portugal perfected the ancestral recipes. Conventual creativity spilled over into sugar-rich candy, egg yolks, nuts, and almonds.

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Traditional Caldeirada is a stew, whose basic components are several varieties of fish, potatoes, onions, tomatoes and peppers. The seasoning of this dish may include only cooking salt and olive oil, or various other condiments such as pepper, parsley or others. The dish consists of a stew that mixes readily available foods: from the sea, a variety of fish, from the beach, to the clams, and from the fields to potatoes, tomatoes and onions. For the preparation, the various ingredients are placed in layers, beginning in the clamshell, and watered by mature white wine and olive oil.

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Food from the Azores is different from the food of the rest of Portugal. It is the result of the local conditions:  nine islands in the middle of the Atlantic, it was “nowhere” for a long time. From early years, people ate whatever was available. The products available changed over times, some were replaced, and others are still present. Traditionally, we eat mainly protein: beef and fish. We used what land offers, traditionally potatoes, cabbages, grains, mostly corn.  And we took advantage of whatever the wind brought in the ships: spices, odd plants and liquors. Nowadays, we eat what the nutritionists recommend: we eat very much like any other European!

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Brought to Europe from Latin America in the 16th century, it took a while until this plant was accepted in Germany. King Wilhelm tried to convince the population of the taste and healthy ingredients, but the farmers continued to grow their traditional corn. At first he had the idea to plant big field with the potatoe and let them be proteced by his soldiers. Still it wasn't accepted by the farmers. Finally he passed a law to force every farmer to grow potoatoes.
Today the potatoe is part of many delicious meals in Germany and served in many form.
Chips, crisps,  French Fries, dumplings, mashed , fried or boiled pot
oatoes, latke (potoato fritter) , potato bred, potato cake, potato soup, potatoe salad. (Nils Krämer)