Slow Baking at the bread sommelier

Bread is the staple food number 1 in Germany, over 3,200 different types of bread are supposed to exist. Bread is literally on everyone’s lips – but hardly anyone knows what it looks like in a bakery and how much time and effort is in a good bread – let alone what a bread sommelier and slow baking is. To find out, we were a guest at Wolfgang Heyderich’s in the Stader Backstube.

Cookbook Generation Riesling – Indian chicken

This is how young winemakers cook! The second wine cookbook of the “Generation Riesling” has been published. 60 young winemakers present their favorite recipes – from everyday use to highly refined – and with each recipe, there is information about the respective winery and the appropriate wine recommendation. I started my culinary journey through the Generation Riesling in the wine region Rheinhessen and tried out a recipe from the Oswald winery: Murgh Makhani – Indian butter chicken!

Oven pumpkin with venison polpette, gorgonzola and honey – the best soul food!

I love adding honey to savory dishes! There is nothing better. In my current recipe I have combined the finest acacia honey with buttery oven-baked pumpkin, orientally spiced venison polpette and slightly bitter radicchio. Plus a strong blue cheese and roasted pine nuts – all topped off with mild, aromatic Fulmer acacia honey. My personal favorite soul food for fall.