Since 1995 the St Patrick’s day has been held in Munich. The city’s main thoroughfare and march from Odeonsplatz to Münchner Freiheit. The atmosphere is always electrifying and the parade is peaceful attracting onlookers and participants of all nationalities and creeds, so about that Multi-Kulti event which was initiated by the Irish in Munich in 1995 the world had taken notice immediately and they bolstered their belief up that anything is possible if someone really want it.
I think this year will be no different and the intense excitement that usually characterises the parade in which the participation numbers from 3,000 to 15,000 has grown will outnumber itself. Last year (in 2013) was the first time when the Allianz Arena was illuminated green on St Patrick’s day! Long live St. Patrick however as a patron saint he has quite a few disadvantages such as:
We don’t actually know who he was.
We don’t actually know where he came from.
He was not the first Christian missionary in Ireland.
There may have been two of him.
He may not have existed at all.
Apart from that, he’s a fantastic patron saint.”
And now some culinary treatment instead of Shepperd pie I got a fantastic vegetarian recipe from the chef of the Kilian’s Irish pub, here you are
8 pieces of potatoes
400 g spinach
700 g ricotta
200 g grated cheese
300 ml milk
50 g flour
70 g butter
1 tbs oil
salt and pepper to taste
Preheat oven to 180 C. Heat oil in a frying pan and soaté spinach. Salt and pepper to taste. Mix ricotta cheese with spinach then put it aside.
Peel the cooked potatoes and cut into 3 mms slices each. Rub an oval fireproof baking dish with butter then arrange the potatoes in layers.
Add spinach with ricotta potato and repeat.
Melt the butter and make a roux, adding flour and pour over milk, salt and pepper to taste then add grated cheese. You can flavour with nutmeg as well.
Pour this over potato lasagna and bestrew the top with the grated cheese. Place it into the oven and cook for 20 minutes.