there are ingredients which are so good that you don’t need to do a lot to transform them into an extraordinarily delicious meal. one of them is asparagus!
thanks to an unpleasantly long stay at the main station in ingolstadt, i discovered this very amazing recipe with spring onions. and at the same time we had many spring onions from the last year ready to be harvested and no … Continue reading →
bear’s garlic is currently in season and if you like to eat it the whole day like me, here comes the good news: you can already start with it for breakfast! the lightly sautéed bear’s garlic adds its aromatic flavor … Continue reading →
i can tell you: this is fantastic. the flavor of bear’s garlic accompanies perfectly the grilled lamb. some potatoes, the last ones from last year or already the new ones, combined with some herb butter would be an excellent side … Continue reading →
to be honest, i adopted a bit the original recipe for this bear’s garlic soup which i found at valentines kochbuch and that was from the book “mein bistro zu hause” (my bistro at home). this way it is a … Continue reading →
can you imagine to eat kale uncooked? i couldn’t. but it was amazing! the finely chopped curly kale flakes have a really great texture and they taste so fresh. this salad is very easy and quickly prepared, regional and so seasonal … Continue reading →
there we go with another great ottolenghi dish with chard accompanied by mejadra which was for me a new combination of lentils, rice and exciting spices. and as almost ever recipes from ottolenghis vegetarian book, it was a great success … Continue reading →
it seems that winter is over and i really hope spring is arriving now. we already had some sunny and mild days, but apart from some chive sprouts, there are no fresh greens yet. lucky the ones who still have … Continue reading →
i don´t know what comes up to your mind while thinking about kale. my german cooking socialisation is marked by kale with sausages, cooked for hours until the kale lost everything. its texture. its color. its flavor … so i … Continue reading →
