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:
read moreHomemade 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!
read moreCarrots 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!
read moreAsparagus 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.
read moreRed 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!
read moreSun 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!
read moreT-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!
read morePescado 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!
read moreMaultaschen with radish and lentil vinaigrette
Real soul-food: Fried Maultaschen with a radish and lentil vinaigrette. This is where the radish counts! It should be super fresh with fresh, crunchy leaves, because they are eaten too!
read moreSweet potato salad with potato dressing and chorizo
A potato salad made from sweet potatoes: Apples and pears give it fruity freshness, the potato-based dressing makes it velvety and a few slices of a spicy chorizo add that certain something. A wonderful winter meal!
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