1. GERMAN FOOD

2. STRUCTURE  Breakfast:  1.  Eggs with bread  2.  Rolls with cheese, sausage, chocolate, marmalade, honey…  3.  Cornflakes, (with or without milk )  4.  Different kinds of fruit (apples, oranges, bananas…)  3.  yogurt  Lunch:  1.  Duck with dumplings and gravy ( Starter: Pumpkin soup )  2.  Silesian Weisswurst  Supper:  1.  Bread with cheese, sausage, bacon

3. GERMAN FOOD (BREAKFAST) - Breakfast commonly consists of bread, toast and bread rolls with cold cuts cheese or jam, marmalade or honey, eggs and often strong coffee - A variety of meat-based spreads, such as Leberwurst (liverwurst), are eaten for breakfast, as well.

4. LUNCH -Lunch is the main meal of the day, eaten around noon -We eat very hearty food at lunch and many potatoes -Nearly every day we eat different kinds of meat at lunch e.g. duck with dumplings and gravy

5. COFFEE -At weekends we drink a lot of coffee and eat cake -We do this at 3 pm with the whole family and talk about the week -Typical cakes are black forest cherry cake and apple pie

6. SUPPER -At supper we eat the same things as for breakfast (bread, toast) -At weekends we eat warm food like potatoe soup, pizza for supper or the things we cooked for lunch

7. BREAKFAST Eggs with bread Rolls with cheese, sausage Cereals with milk

8. FRUITS Plums Strawberries Mango Kiwi Pineapple Melon Maracuja Physalis Fruits

9. YOGURT WITH FRUITS

10. LUNCH (STARTER) PUMPKIN SOUP Ingredients 6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns Directions 1.Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. 2.Puree the soup in small batches (1 cup at a time) using a food processor or blender. 3.Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

11. LUNCH (MAIN COURSE) DUCK WITH DUMPLINGS AND GRAVY Ingredients: 2 ducks 3 medium-to-large onions, cut into quarters 3 medium-to-large carrots, cut into pieces 8 oz fresh mushrooms 2 hard-boiled chicken eggs, sliced flour or corn tortillas flour Water 1/2 tsp red pepper flakes salt Directions: Pluck or skin the ducks, depending on their quality, and cut them in half lengthwise. Place the birds into a stove- top Dutch oven, then put the onions, carrots, and mushrooms on top. Add the salt and red pepper flakes, and barely cover with water. Bring to a boil, then reduce the heat to very low, cover tightly, and simmer for 2 hours, adding a little water from time to time if needed. Remove the bird halves, placing them on a heated platter. Make a paste with a little flour and water, then stir it slowly into the pot liquid to thicken it a little. Cut the tortillas into strips about 1/2 inch wide. Roll the strips and drop them into the pot. Simmer for a few minutes, then add the sliced egg. Using a ladle, put some of the gravy over the ducks, then put the vegetables and dumplings around the sides. If you've got some spicy pickled peaches or crab apples, add a few of them to the dish.

12. SILESIAN WEISSWURST