Unleash the Flavor: A Gusto of Maria's East Zone Delights
Culinary Delights from the East's Wild Frontier
By Heidi Driesner \Facebook | Twitter | [Whatsapp][Whatsapp] | Email | Print | Copy Link
If you're looking for a cookbook that's brimming with jest, down-to-earth, eco-friendly recipes, and vivid visuals, then "Naturally Maria!" is just the ticket for you. This tome from brandstätter Verlag is an absolute delight, beckoning readers who crave a symphony of laughs alongside their tasty dishes.
As a fellow "Ossi," meaning I hail from the former East Germany, like Maria, the author tickled my funny bone almost instantly. With a dash of homespun humor and self-deprecation, she takes us on a culinary adventure through the colorful, vibrant world of Thuringian cuisine.
In typical fashion, the author describes her label name, "Maria Ostzone," with a pinch of irony, a staple of our East German humor. The playful vibe of the cookbook continues as each recipe carries an imaginative, straightforward title like "Refreshing Lentil Salad," "Apricot Baked with Brillat Savarin," or "Oven Celery 'Grandma-Style'".
Stepping out of the Kitchen and into the Limelight
Follow Maria on her journey from a philosophy student to Germany's youngest star chef. Discover how, after turning her back on Michelin stars, she co-founded the well-known "Bachstelze" inn in rural Thuringia with her partner. Get a glimpse into the eccentric, quirky charm that's won Maria a nationwide fanbase through popular TV formats like "The Taste" and "Die Küchenschlacht."
With over 60 recipes ranging from starters and salads to main dishes and desserts, this book encourages you to cook with confidence, savoring the simplicity of each delightful dish. Each recipe is designed to be practical for everyday use, with minimal effort and maximum impact.
The Joy of Small Changes
Maria's cooking philosophy revolves around nurturing nature and cherishing resources. From humble ingredients like apricots and onions to culinary experiments like beetroot risotto with basil, strawberries, and goat cheese - her creations never fail to surprise and delight.
Fear not, critical foodies, Maria's expertise and flair ensure her dishes are anything but ordinary. Her dishes emit a certain magic, like the addition of mint to sauerkraut, or using lemon juice to zest up mashed potatoes. Whether it's a classic meatloaf with a modern twist or an "Oma-style" oven celery that leaves you yearning for more, you'll find inspiration on every page.
A Toast to Maria's Flavorful Legacy
The "Bachstelze" inn in Erfurt boasts a roster of accolades, including being named "Hosts of the Year" by the culinary guide "Gusto" in 2023. Maria's unique approach to cooking has transformed their establishment into a must-visit destination.
Reflecting on her culinary journey, Maria shares her passion for combining classic and contemporary techniques, her focus on the product and its associated craft, and her delight in heartfelt seasoning. After all, for this talented chef, the secret to a lingering, irresistible taste is the original #bachstelzenflavour.
Apricot Baked with Brillat Savarin
Ingredients: 3 apricots per person, 200g Brillat Savarin (or Gorgonzola), 1 dash of elderflower syrup, 1 untreated lemon (grated zest), salt, pepper (coarsely ground), 10 large leaves of fresh sage, butter for frying, 200g green beans, fresh elderflower blossoms for garnishing
Preparation:
- Preheat the oven to 200°C (392°F). Halve and pit the apricots.
- Mix the cheese with the elderflower syrup, lemon zest, salt, and pepper, and fill it into the lower halves of the apricots. Place the upper halves on top as a lid.
- Fry the sage leaves in a little butter until crispy and drain on kitchen paper. Trim the green beans, cut them into short pieces, and fry them in the same pan. Add a little water and reduce, then season with salt and pepper.
- Bake the filled apricots in the preheated oven for 7 minutes.
- Arrange the beans on plates, place the apricots on top, and garnish with the baked sage and fresh elderflower blossoms.
Oven Celery "Grandma-Style"
Ingredients: 7 dates, 2 cloves of garlic, 1 large celery root, 1 tbsp salt, 1 tsp cayenne pepper, 2 tbsp butter, 100ml Hopsoy (Bavarian soy sauce with hops), 1 tbsp maple syrup, Chili flakes
Preparation:
- Finely chop the dates and garlic.
- Thoroughly scrub the unpeeled celery root under running water. Put it in a pot of water, add salt, cayenne pepper, chopped garlic and butter, and let it simmer for at least 35 minutes. Then lift it out of the water and let it drip dry.
- Refine the soy sauce with maple syrup, chili, and chopped dates, and serve it with the cooked celery.
Raspberry Gratin
Ingredients: Cake crumbs (see recipe below), 400g raspberries, 1 small splash of raspberry liqueur, 50g icing sugar + icing sugar for dusting, 200g egg white, 200g sugar, 1 pinch of salt
Cake Crumbs Recipe: 100g butter, 150g flour (type 405), 50g sugar, 1 pinch of cinnamon
Preparation:
- Preheat the oven to 180°C (356°F). First, prepare the cake crumbs. For this, mix the butter with the flour, sugar, and a pinch of cinnamon. Spread the mixture on a baking sheet and bake it in the preheated oven for 12 minutes until golden brown. Let it cool down.
- For the gratin, mix the raspberries with the raspberry liqueur and icing sugar and set aside.
- Whisk the egg white with the sugar and a pinch of salt until stiff.
- In ovenproof dishes, put 1 tablespoon of cake crumbs, then 1-2 tablespoons of the marinated raspberries, and finally a good tablespoon of egg white. Continue this process until all the ingredients are used up, enough for at least four small gratins. Bake in the preheated oven for 8-10 minutes.
- After baking, take the gratins out of the oven and carefully dust them with some icing sugar.
Pickled Radishes
Ingredients: 500g radishes, 300ml water, 200g sugar, 80g salt, 200ml vinegar, 5 peppercorns, 1 bay leaf, 5 allspice berries, 1 tbsp mustard seeds
Instructions:
- Fill the radishes, without the greens, into a clean glass jar.
- For the brine, bring the water, sugar, salt, vinegar, and spices to a boil. Pour the hot brine over the radishes, ensuring they are completely covered.
- Seal the jar and let the radishes cool to room temperature.
Explore the gustatory charms of Maria's East Zone, and discover the joy of gastronomy with a dash of pantoum, paired with Maria Groß's culinary wisdom.
- Food and Cooking
- Thuringia (East Germany)
- Organic Farming
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- If you're seeking a cookbook that combines humor with eco-friendly and down-to-earth recipes, try "Naturally Maria!" by Heidi Driesner, featuring recipes like "Apricot Baked with Brillat Savarin."
- With recipes ranging from Apricot Baked with Brillat Savarin to Oven Celery "Grandma-Style," this cookbook encourages everyday cooking with minimal effort and maximum impact, following Maria's philosophy of nurturing nature and cherishing resources.
- Vivi and Heidi, fellow "Ossis" from the former East Germany, will enjoy the homespun humor and self-deprecation in "Naturally Maria!" as Maria takes readers on a culinary adventure through Thuringian cuisine.
- For those interested in Maria's life and career, the cookbook also offers insights into her journey from a philosophy student to Germany's youngest star chef, co-founder of the "Bachstelze" inn, and television personality.
- In the spirit of community, share the "Bachstelze" inn's flavors with your loved ones by recreating Maria's dishes like Raspberry Gratin, Pickled Radishes, or Liqueur50g-infused dishes inspired by her recipes and books.
- By incorporating these recipes into your cooking lifestyle, you'll not only elevate your food-and-drink experiences but also contribute to the promotion of entertainment, organic farming, and youthful enthusiasm in the world of gastronomy.
