A "Flotte Lotte" consists of a sieve-like, convex plate which is placed in a hopper. A handle with a flat, corkscrew-head is fastened over that. The corkscrew-like head fits over the convex plate with just one edge touching and the two pieces form a "V" shape. The handle is hand-cranked horizontally over the machine, the "V"-shape catches the pieces of food placed in the hopper and forces them down, through the holes in the plate.

See full article here.

_{Photo © J.McGavin}

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"Naschkatze", a word with no literal translation, is someone who has a sweet tooth. "Naschen" means "to nibble" and "Katze" is of course, cat, which is, in a way, a great visual description of what a person who likes sweets may look like when an frosted cake or pudding or bar of chocolate is presented to her. Of course, we have "the cat that killed the canary," or "the cat full of cream" for similar picture paintings.

_{Photo © anomalous4 CC by 2.0}

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Up until 1876, hundreds of song birds were caught and cooked as a culinary specialty of Leipzig. They were baked with herbs and eggs and served with sauerkraut or wrapped in bacon. A horrible storm and increasing citizen protests finally led to song bird hunting being outlawed. As a substitute, the witty, Leipziger pastry chefs invented a delicious treat from oven-fresh "Muerbeteig" with a marzipan filling. The cross made out of dough which is laid on top of the filling symbolized the strings which tied the birds together.

Recipe for Leipziger Lerchen here.

_{Photo © LTM - Andreas Schmidt - used with permission from Leipzig Tourismus und Marketing GmbH}

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Since posting an earlier blog I added a couple of new recipes which I would like to mention.

Bernburger Filsen is traditionally served on Good Friday before Easter in the Saxony-Anhalt region of Germany. Although Good Friday is a meatless, fasting day, this bread pudding often is layered with bits of bratwurst or ham (Kasseler).

Also, take a look at this recipe for "Rosinenfleisch." This delicious dish is a hearty stew cooked on "Schlachttag" or butchering day, which usually refers to slaughtering the family pig, this stew may feature beef or pork in it. Raisins, white wine, ground paprika, sugar and vinegar season this simple goulash which is usually served with potato or bread dumplings.

_{Photo © J.McGavin}

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