OoberKidsRepublic

Have you ever been to Berlin?

If you have, you may have noticed that Berliners know how to poke fun (at others, usually), love to come across as rough to tourists and play havoc with the average foreign student’s shaky German.

BUT they also have a wicked sense of humour AND know how  to make snacks and cook with seasonal produce. We like both humour and seasonal food at OoberKidsRepublic!

PROVE IT! I hear you say. OK: I will, since I have also promised the recipe to two fellow tweeters.

FEAST YOUR PALATE ON ‘BERLINERIN’ OR BERLIN GIRL

It is simple, tasty and very good in autumn/winter. It is also cheap.

I adore the traditional version, which only includes pumpkin, bread and butter.  But, as Berlin is home to a very large, vibrant Turkish community, I have decided to add a modern twist to represent the modern Berlinerin.

You will need:

1)    Small butternutsquash/pumpkin  cut in medium slices

2)   Butter/soya spread

3)   Pumpernickel bread

4)   Feta cheese/ goat’s cheese – if you want to try the modern version

This will cost you: small butternut squash 80p/mini pumpkin £1 (market), butter/soya between £1.20 and £1.80, pumpernickel (rye) bread, £1.35 to £2.09, feta cheese £1.60, goat’s cheese £1.45 to £2.

PREP

Step One: Cut the pumpkin/butternutsquash in medium slices. If you are using goat’s cheese, make a hole in the biggest slice (you will choose this slice later, when it is time to add the goat’s cheese.) Wash the slices and pour a very small amount of sun seed/vegetable oil: enough to cover them, but the slices should not be drenched. If you want to try the original method, grease the slices with butter. Sprinkle a little salt and just a little pepper.

Step Two: Put the slices in the oven at 150 degree for 20 minutes, until they turn golden brown. Add the bread in the oven for the last 10 minutes, so that by the time the pumpkin/butternut squash is ready, your bread will be warm or even slightly crunchy.

Step Three: If you want to try the traditional version, just butter the bread and gently add the pumpkin/butternut squash on the buttered bread. If you are a vegan or prefer not to eat butter, use soya spread.

Step Four: If you are trying the new version, to celebrate modern Berlin, add some goat’s cheese or feta cheese. When I prepare the former, I make sure the goat’s cheese is in the middle of the biggest pumpkin slice, which will be right in the middle of the bread slice too!!  I then put smaller pieces of goat’s cheese on the smaller spices of pumpkin.

When I prefer the latter, I cut the feta cheese in large cubes and sprinkle them all over the bread.

They are all delicious. Try the three versions and compare ‘n contrast them.  Here’s to a wonderful snack! Guten Appetit! 

More FREE recipes, in the Bakery section at OoberKidsRepublic. Register today, it’s FREE and EASY!  We have also published a book of easy, value for money Mediterranean recipes, Pocket Money Cookery. Check it out, in the  merchandise section, in our website shop!

Any thoughts on this recipe?  Na, wunderbar! Get in touch: cecilia@oober-k.com.

‘Pocket Money Cookery’ for kids!