Wild garlic Carbonara

Carbonara wild style: Instead of bacon, Parma ham enhances the spaghetti – and wild garlic gives a special touch in terms of colour and flavour.

Rhubarb sour cream cake

As children, in spring we held the huge rhubarb leaves from Grandmother’s garden like elephant ears and found it hilarious. At some point, our kids had the same fun on the giant leaves with the red stalk. And so are the photos from childhood days similar from generation to generation

Sweet shore leave on La Palma

The market hall of Santa Cruz de La Palma is cozy and clear. Many small shops line up around a square courtyard. It’s the usual offer of Mediterranean markets: fruits and vegetables, fish, meat, poultry, spices, flowers and a number of small bars for coffee or a quick glass of wine. But there is a special feature here in St. Cruz: freshly squeezed sugarcane juice – on request also with “shot” – that tastes like more.

Finally asparagus again!

It’s about time. Two weeks later than usual, the asparagus harvest finally starts in Northern Germany. Basically I do not buy asparagus and strawberries out of season, and then only from the region. Due to the cold winter and the moist, no, wet autumn, our anticipation of the first asparagus meal of the year could thus increase by another 14 days. Here we go!

White halibut & wild garlic – that fits

The best thing when buying fish is always to be guided by the display at the fishmonger or on the fish market. We are happy to follow the special recommendations of our fishmonger, and then we are sure to have the best and freshest fish in the pan. But what do you do with the newly purchased fish? At this time of year, a wild garlic and white wine sauce is just the thing!

Cádiz/Spain: Sea urchin in the lighthouse

The restaurant El Faro (lighthouse) in the southern Spanish city of Cádiz again was such a pilot’s recommendation. As a local expert pilots do not only know the waters of their hometown, but also the culinary world. The recommendation for El Faro came from a true gourmet.

What does Ratatouille have in common with Frankfurt Green Sauce?

Granted, at first glance (or better: bite) not much. But surely there are infinitely many, different opinions about the “what” and “how” for both dishes. What exactly are the ingredients and how exactly is it prepared. One thing seems indisputable: tomatoes, aubergines, zucchini and peppers are a must, everything else can.

Fancy small Greece vacation?

Who would not like to exchange the unstable German April weather for a few days in Greece… My tip, for those who cannot start such a trip at the moment: conjure up some sun on your table with a sea bass on okra pods. Now it’s going to be Greek!

Spring Soup with Vitamin Power

After the gourmet days for Easter, now it is going on lighter again. Outside, the first tender green shows up – and it must also be light and green on the plate. Pea green.