REPCO

*Content warning: This episode contains some colourful language and a discussion of what happens to letters to Sinterklaas*

It's our final episode of 2022! This week we're getting into the festive spirit with Berlin-based historian Kathrin Schwarz, creator of an entire series of Christmassy European podcasts. We're also talking about Belgium's Sinterklaas postal failure, and why a 1970s Eurovision hit has gone viral in Ukraine.

This episode was recorded live on Zoom in front of an audience of our supporters! Thank you so much to everyone who chips in so that we can keep making The Europeans. You can join us at patreon.com/europeanspodcast (many currencies are available). You can also help new listeners find the show by leaving us a review or giving us five stars on Spotify.

Kathrin's podcast, available in German, is called 'Have yourself a very European Christmas - Adventskalenderpodcast'. You can find all 24 episodes here on Spotify, as well as on Apple. You can also follow Kathrin on Twitter here or Instagram here, and find her latest work on witches in Brandenberg here.

This week's Isolation Inspiration: @balthazar_theblackmagus and 'Limbic' by Peter Scapello.

04:01 Good Week: Goeiemorgen, morgen

09:56 Bad Week: The great Sinterklaas postal failure

18:03 Kathrin Schwarz on Christmas in the EU

29:13 Isolation Inspiration: @balthazar_theblackmagus and 'Limbic' by Peter Scapello

31:11 Happy Ending: Fighting loneliness at the supermarket checkout

Thanks for listening! We'll be back in January.

Hosts: Dominic Kraemer and Katy Lee

Producers: Katy Lee, Wojciech Oleksiak and Katz Laszlo

Music: Jim Barne and Mariska Martina

This podcast is part of the Are We Europe family. You can find more like-minded European podcasts at areweeurope.com/audio-family.

Twitter | Instagram | hello@europeanspodcast.com

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Kathrin's Recipe: Sardine sandwiches with Christmas cognac

Ingredients

200 ml béchamel sauce*

4 slices of toast

50 g grated Gruyère cheese

1 tin of sardines in olive oil (115 g)

1 teaspoon mustard

1 tablespoon lemon juice

1/4 teaspoon chopped thyme

salt

black pepper

*Melt butter, mix with flour, then steadily milk in at medium temperature

Preparation

Bring the béchamel sauce to boil in a small saucepan over medium heat.

Add the mustard, thyme, lemon juice, salt and pepper. Stir only briefly and remove from the heat. Place 2 slices of toast in a small ovenproof dish.

Spread half of the resulting mixture on the toast slices in a bowl, then arrange the drained sardines and half of the grated cheese on top.

Top with the remaining slices of toast and pour over the remaining béchamel sauce and grated cheese.

Place in the oven preheated to 220 °C and bake for 10-15 minutes until the surface is lightly browned and the cheese melts.

Tip

Before baking, place a lemon slice on each sandwich as a garnish or sprinkle with chives.