Carrots 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!

Red 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!

Pescado 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!

Skewered sausage with lots of vegetables

Sausages are boring for a BBQ? Then you should try and do some bratwurst Ikebana… Zucchini, sweet potatoes and a good organic bratwurst – skewered – and off you go.

Tabasco cauliflower – a hot issue

In this recipe, the cauliflower bathes in a spicy marinade with Tabasco, garlic and turmeric. Roasted in the oven it’s an absolutely simple low-carb food.

What does Ratatouille have in common with Frankfurt Green Sauce?

Granted, at first glance (or better: bite) not much. But surely there are infinitely many, different opinions about the “what” and “how” for both dishes. What exactly are the ingredients and how exactly is it prepared. One thing seems indisputable: tomatoes, aubergines, zucchini and peppers are a must, everything else can.