Sauerbraten of deer with dark beer
A venison roast prepared as Sauerbraten is a tasteful experience. The sauce is made with dark, strong beer. This not only gives the whole roast a nice color, but also malty, very strong aromas. Lucky the one who has a good connection to a forester…read more
Onion cake with pear and walnuts
Onion cake belongs to fall like falling leaves, mushrooms, fog and a bit of sentiment that summer is going on. This autumn, I changed my classic a bit and turned it into a tart. And what goes well with onions? Bacon, of course, and pears and blue cheese. A few walnuts on top – and the beautiful autumn soul warmer is ready.read more
Quinces are childhood memory for me. Grew up on the North Sea every summer we visited our grandparents in the Odenwald, a German low mountain range. In their (kitchen) garden they grew a quince tree in addition to many other fruit trees. Plums, apples, pears, we also had in our garden at home, but I had never seen quinces in North Germany. I thought they were unique in my grandparents‘ garden. Grandma Anna’s quince jelly was my favourite!read more
Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!
„Too good for the bin“ is a German campaign against food waste. Health food magazine „Schrot & Korn“ [whole grain & corn] made a competition in their September issue: Topic was the use of old or stale bread. The authors of the two best recipes had been invited to visit this year’s book fair in Frankfurt to cook their recipes in the show kitchen of the „Gourmet Gallery“ together with bio-leading chef Christian Kolb. I won this trip with my recipe of an onion bread soup!read more
The winner recipe: My onion-bread soup was the entrance ticket for this year’s Frankfurt book fair. The topic was how to use stale bread instead of throwing it away. This is my recipe for Frankfurt!read more