How to cook plum jam

In keeping with the season and the imminent harvest of our Bühler plums, my topic today is: How to cook plum jam. It’s actually quite easy, but takes a little time. In terms of taste, a homemade plum jam is a sensation. Especially because the plum jam contains much less sugar than any other jam or fruit spread. You see: It’s worth it!

Layered cheese from the Jithof cheese dairy

What exactly is layered cheese and what can you do with it? A little product information and a recipe for a purslane and mango salad with layered cheese balls. Here we go:

Homemade vegetable extract instead of instant broth

Unfortunately, most conventional grainy instant broths are fortified with an incredible number of unhealthy additives, flavor enhancers and the like. Here you will find the healthy alternative: a homemade vegetable extract for vegetable broths. Then you know what’s in it!

Carrots with nut crumble, dill oil and yoghurt

Good old carrot completely different: Carrots cooked al dente are served cold on yoghurt, along with aromatic dill oil and a crumble of hazelnuts, almonds, black sesame seeds and a pinch of cumin. A great performance for our honest carrot!

Asparagus Bread Salad with Parma Ham

The German classic “asparagus with ham” has been modified into an Italian-inspired crunchy asparagus bread salad. Of course, no smoked ham is used for this salad, but fine Parma ham. Fresh spring wild herbs, fruity-sweet pieces of melon and juicy mozzarella cheese round off this recipe.

Red wine and vegetable goulash on mashed potatoes with turmeric

Soul food at its finest: tasty vegetables in a velvety red wine sauce, served with golden mashed potatoes with turmeric. An irresistible vegetarian winter dish!

Sun yellow: corn salad with chilli

How do you prepare fresh corn on the cob? Have you always asked yourself that? Then you will find one of many options here: With a Mexican touch, the corn salad with chilli made from corn cut fresh from the cob impresses with aromas of coriander, lime, chilli and creamy cheese. The sweet corn and the spiciness of the chilli complement each other perfectly. Sun yellow enjoyment!

T-bone steak fried in the pan – that’s how it works

You only need four things: the excellent quality steak, pepper, salt and a cooking thermometer. So far so good. Everything is there. But frankly, I’d never fried a T-bone steak myself before. So we got the advice of a chef friend from the cruise. Lo and behold: It’s very easy and the result is stunning!

Pescado a la Veracruzana – Mexican tuna

In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!