Summer salad at its finest

June 21st, 2018 | main dishes

It must be a light dinner on hot summer days. And it has to be done quickly. Who wants to spend hours in the kitchen? A salad is just right here: a bit of mixing, a bit of snipping, dinner is ready: tomato, mozzarella, mango and Thai basil, there is enough time for a relaxing evening on the terrace.

Tomato and Mozzarella Salad with Mango and Thai Basil

(serves 4)

4 TS of agave syrup

4 TS lime juice

4 TS olive oil

salt and pepper from the mill

stir into a vinaigrette

350 g beef tomatoes, diced

100 g cherry tomatoes, yellow and orange

250 g ripe mango, diced

50 g red onions, chopped

25 g of ginger, grated or very finely diced

½ red chili pepper, finely diced

grated peel of 1 lime, untreated

4-5 stems Thai basil, cut into wide strips

mix with the vinaigrette

600 g buffalo mozzarella

drain, roughly pluck apart and mix under the salad

30 g macadamia nuts, roasted and salted, chopped

chili slices (from the spice rack)

sprinkle on the salad, serve

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November 14th, 2017 | on the road

Auberge de Temple – arrive and never want to leave again

You have ever arrived at a hotel and have said to your loved ones: “Okay, change of plans: we just stay for three days at the hotel, enjoy the beautiful rooms, sauna and in the evening we indulge ourselves in this magnificent restaurant.” That happened to us, as we have some detours on the way to the Frankfurt book fair, where I should cook in the gourmet Gallery, at the Auberge de Temple. This hotel is a dream!