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Radieschen-Pesto mit Spargel June 14th, 2020 | main dishes

Radish pesto with asparagus

If you get a bunch of radishes with crisp fresh leaves from your greengrocer or you can even harvest radishes in your own garden, you shouldn’t throw away the green. Try this delicious pesto. It is easy to make and tastes great, for example with asparagus.

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Asparagus with vanilla hollandaise, garnished with lemon balm April 25th, 2019 | main dishes

Vanilla hollandaise with asparagus

At home, we love the first asparagus in the season quite classically with smoked ham, Sauce Hollandaise and the first new potatoes. But then we love to have varieties. Since my dearest captain always likes to bring home the very best vanilla from his travels, there is nothing better than refining a hollandaise with it.

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June 24th, 2018 | main dishes

BBQ with deer

I like deer. In any form. I like deer so much that they can eat everything in our garden almost unhindered,  without really taking any serious action against it – from the tulip to the apple tree, from the phlox to the cranesbill. But of course that’s another “liking”. The culinary “liking” in this case refers to finely marinated deer steak from the grill. Who says that game must always come as a roast?

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June 23rd, 2018 | side dishes

Really wild wild herbs salad

What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.

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May 29th, 2018 | main dishes

Asparagus & Strawberries – a dream team

May and June, fresh green, herbs in abundance, asparagus, strawberries, rhubarb – culinary the best time of the year. While asparagus was always associated with smoked ham and hollandaise sauce, asparagus is popular with us today as a salad or crunchy roasted. And the combination of salmon, asparagus, strawberries, pine nuts and fine oil is just gorgeous.

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May 12th, 2018 | main dishes

Eye candy & culinary delight

What happens when the king of vegetables meets the queen of shells? Well, it can only be magically delicious, right? When wild herbs, sugar snap peas, young peas and pomegranate seeds join asparagus and scallops, the taste sensation is perfect. And the best thing is: this delicious dish is on the table in half an hour!

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May 10th, 2018 | main dishes

Delicate and juicy – beef

Tafelspitz [boiled fillet] – Austrian cuisine’s classic. Needs a bit of time, but requires little work. And best of all, the beef stays super-juicy as it is cooked in broth. Together with asparagus or the Frankfurt Green Sauce a real Sunday roast.

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Grüne Sauce Rezept alte Handschrift May 8th, 2018 | main dishes

Frankfurt Green Sauce: The secret of 7 herbs

One can disagree about many things or even argue – but not about the seven herbs of the original Frankfurt Grüne Sauce [green sauce]. Even my great-grandmother in the Forest of Odes kept her recipe and looked after and nurtured the seven herbs in her garden. The recipe is passed on from generation to generation, re-written, varied. And which herbs are they?

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April 17th, 2018 | main dishes

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!

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Weißer Heilbutt mit Bärlauch Sauce April 15th, 2018 | main dishes

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!

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