Discover Galician oysters in cans—exclusively in Germany! Three delicious varieties: natural, escabeche, and Albariño vinaigrette. Perfect for our recipe: crispy fried oysters with seaweed mayonnaise. This 100% organic sauce adds a sea breeze to your dish. Serve on a bed of salad greens and enjoy with Vinho Verde. A unique taste of the sea!

Our quick Niçoise salad with onion confit and anchovies instead of tuna, ready in fifteen minutes, for 4 people. To go with it, we recommend a well-chilled rosé from Provence.

We take pleasure very seriously and love to delight you with our dishes. This time, we present the last hearty winter dish before spring arrives. But don't worry—our latest recipe is delicious and easy! The main ingredients are tender duck breast, sweet semi-cooked plums, juicy apple, and rich, sweet Ruby Port.

The first seeds of this onion are said to have been brought by a monk from Portugal. The soil and climate in Roscoff, in Brittany, are perfect for these onions, which thrive naturally here without fertilizer. The onion is traditionally sold in the form of a braid, as this allows it to be stored better. The Rosa onion from Roscoff is winter hardy.

When you want to be quick but still want it to look like something special, quiches and tarts are a fine choice – especially since they can be topped with just about any combination you can think of, in spring, summer, autumn and winter ... This recipe by Ursula Heinzelmann originally called for classic savoy cabbage as the main ingredient, and I had placed it right at the top of my shopping list too … but then a truly beautiful Romanesco came along and simply enchanted me. And so it is left up to you whether you prefer to use savoy cabbage or Romanesco (or?) for your tart. In the autumn and winter, it is suitable as a starter for a large group or as a main course for a smaller one …   The recipe requires a little preparation, but then it goes very quickly.      Ingredients: 140g flour 80g cold butter in cubes 500g Romanesco or savoy cabbage or similar 100g smoked bacon 2 onions, finely diced 1 tbsp caraway seeds 150 ml cream 1 egg 100g Stilton or Bleu d’Auvergne Sea salt freshly ground black pepper It is advisable to do the following steps the day before: pre-bake the pastry, blanch the cabbage and sauté the bacon and onions.Also, be sure to chill a bottle of dry white wine! We have selected the delicious Jurançon sec for you. Rub the flour with a good pinch of salt and a little sugar, as well as the cold cubed butter, and quickly knead into a shortcrust pastry with 2 - 3 tbsp cold water. Chill for at least 30 minutes, then line a 26cm Ø springform or tart tin (sides!) and pre-bake in the preheated oven at 180°C for 15 minutes. Break the Romanesco into florets (or cut the cleaned savoy cabbage into half-centimetre strips), boil in salted water for 3 minutes, shock in cold water and drain well. Cut the bacon into strips and mix it with the finely diced onion and caraway seeds under the cabbage, and spread it over the pastry base. Whisk the cream and egg together. Cube the Stilton or Bleu d’Auvergne and mix it in. Season generously with sea salt and fresh pepper and sprinkle it over the cabbage. Finish baking the tart at 160°C for 15 minutes. BON APPÉTIT!     Inspired by © Ursula Heinzelmann, recipe from the book "Erlebnis Essen: Vom Duft der Erdbeere und der Würze des Teltower Rübchens", Fischer Scherz Verlag, 2006.  www.ursulaheinzelmann.de

By now, we deal with sardines every day, and with great pleasure. Perhaps you do too? As an uncomplicated and versatile everyday delicacy, we highly value these little silver wonders. Although they naturally also shine as purists, so much can be done with them! We have already tried some recipes and presented them here. But what about the sardine's little sister, the anchovy? Does our imagination go beyond a self-topped anchovy pizza? Mais bien sûr! So let's go – and that is, freely according to the motto "Butter bei die Fische"! To keep it simple, I have selected a recipe that is done in no time and for which you don't even need many ingredients: homemade anchovy butter. Out of sardinophilic interest and driven by culinary curiosity, I decided to make an anchovy butter to go with it. Let's see which tastes better! Or should sardines and anchovies perhaps be compared as little as apples and pears after all?! … Numéro 1: the anchovy butter Ingredients: 1 small can of anchovies (approx. 50g) 150g soft salted raw milk butter 1 shallot, finely chopped parsley, chopped 1 pinch of Piment d'Espelette Put all ingredients in the blender at once or blend with the immersion blender until everything is well mixed. Put the finished butter in a bowl and place it in the refrigerator to cool or put the butter in a piece of wax paper and shape it into a roll of approx. 5 centimeters, which now goes into the refrigerator or even the freezer. Numéro 2: the sardine butter Ingredients: 1 can of boneless sardines in olive oil with lemon, e.g. from La Belle-Iloise 100g salted raw milk butter 2 pinches of seaweed Let the butter soften at room temperature. Meanwhile, drain the sardines and crush them with a fork, then knead the crushed sardines, the seaweed and the soft butter together with the fork until all ingredients are well combined.Put the finished butter in a small bowl and refrigerate. The verdict: Both butter variants taste excellent and very different, and the salted raw milk butter brings out the characteristic taste of both very distinctive fish perfectly: The anchovy butter has a very smooth-creamy consistency due to blending and can be spread easily. Its taste is intense: richly salty, pleasantly fishy and slightly spicy due to the Piment d'Espelette. The parsley and shallot balance out the aromatic anchovy nicely and give the recipe a fruity note. Crushing with the fork gives the sardine butter an equally very pleasant fine fibrous structure, reminiscent of rillettes. The candied lemon gives the recipe a pleasant and highly interesting freshness. The recipe clearly impresses with its simplicity and the concentration on the fish. Additional ingredients like parsley or onions would have only watered down the taste. We recommend enjoying the sardine and anchovy butter with crackers or on toasted bread, or also with warm potatoes and a green salad. In any case, it should be a simple meal where the fish butter can play the main role. This goes well with a full-bodied but not too heavy red wine, such as the Brouilly 2015 Georges Descombes. The bouquet is delicate and pure with aromas of plums and raspberries, complemented by flinty notes. The special freshness and fruit enchant you instantly! In the mouth, juicy aromas of ripe fruit unfold. - - The recipe for the anchovy butter is by Barbara-jo McIntosh, that of the sardine butter by Sonia Ezgulan. I have slightly modified both according to my own judgment and taste. Above all, the butter-fish ratio can be varied and you also don't have to take sardines with lemon. Try out what tastes good to you and share your best variations with us. Write us an email!

Sauerkraut is one of those things: when it's done well, I could live on it. Still, it's rather rare that I get a sudden craving for sauerkraut... But ever since my sister Anaïs gushed with sparkling eyes about our Basque-Alsatian sauerkraut a while ago, I've really just been waiting to finally try it . How lucky that while browsing various cooking blogs the other day (thank you very much to Valentina's cookbook!), I came across Karin Iden's recipe for sauerkraut casserole with potatoes and apples. The original recipe is vegetarian and is meant to be prepared with fresh sauerkraut, but since I quite like adapting recipes to suit my taste and mood, we make the casserole à la Causse today, i.e. with juicy duck confit and ready-made sauerkraut from a can. Ingredients for 4 servings 4 medium potatoes, preferably waxy 1 tsp rapeseed oil 2 firm apples 1 can of sauerkraut 1 jar of Confit de Canard some salt and freshly ground pepper or Piment d'Espelette nutmeg, freshly grated 1 egg some Crème épaisse 2 tbsp medium-hot mustard  If you like, you can also add onions and garlic. I'm not such a big fan of them, so I leave both out. Preparation Preheat the oven to 200°C (gas mark 3, fan 180°C). Peel, wash and slice the potatoes. Mix one tablespoon of Crème épaisse in 200ml of water and bring the potato slices to a boil in it. Boil covered for 10 minutes until almost cooked, then remove from the heat, drain and allow to steam dry.  Wash the apples, quarter them, remove the cores and slice the quarters. Grease a fireproof dish with some rapeseed oil. Distribute the sauerkraut, potato and apple slices irregularly in the dish. Season with nutmeg in between. Mix the egg with 2 tablespoons of Crème épaisse, some water and the mustard. Season with salt and pepper (carefully!) and pour over the ingredients. Bake in the preheated oven on the second shelf from the bottom for 40 minutes. Garnish with chives, serve hot and pour the wine in with it. Bon appétit! The result is a rich, hearty casserole that simply makes you happy and leaves you licking your fingers. The apples add a nice sweet freshness that lightens the whole thing and prevents it from becoming too heavy. If you notice that the apples and potatoes are not yet fully cooked, but the top crust is already starting to get dark, cover the casserole with some aluminum foil for the remaining time in the oven. This way, nothing will burn! Our wine recommendation: the Invincible Number One DOC Douro Tinto 2021 The original recipe comes from Karin Iden's cookbook "Das neue Kochbuch durchs Jahr: 365 saisonale Rezepte"  

Lentils are personally one of those things I really love, but make far too rarely. Somehow I always think they are far too time-consuming to prepare, and the association with a hearty winter stew often comes to mind. Yet there are such wonderful recipes for fresh and summery lentil salads! I'm glad I remembered about them again and found a truly fantastic salad for the new recipe of the week – it combines pretty much all the flavors we love and is pure bliss.

We love soups! But what if it's too warm for stew, the pumpkin season is over, or the kids no longer want to eat barley? The best solution comes from Spain: in the form of gazpacho! This cold soup tastes wonderfully fresh, and it can also be varied in many delicious ways. We were also craving something red this week... and because the first strawberries are so beautiful right now, our head chef Thomas has created a wonderful strawberry gazpacho for us this week. We are absolutely thrilled and wouldn't mind at all if this fruit bomb were on our table every day!

Recently, we celebrated the Festival of Legumes with you. With 30°C outside and a pleasant 20°C inside, accompanied by chilled rosé and white wine in a relaxed atmosphere, we discovered together how wonderfully lentils, peas, and company are suited for summer salads.

Just a few weeks ago at a trade fair near Lisbon, we had the great pleasure of trying the brand-new varieties of tuna from Santa Catarinas, which were exceptionally good. One of them features Azorean paprika, making it a very typical creation from the region. This paprika tastes somewhere between paprika and chili, so it is wonderfully aromatic and fruity, but only mildly spicy. Even when we tasted it, a thousand recipe ideas popped into our heads. Thomas turned one of them into this week's recipe. And it hits exactly what we crave on these beautiful warm summer days: Here, crisp vegetables meet fresh herbs, tender spicy fish meets fruity tomato ... and all in a colorful setting – A summer delight and a feast for the eyes and taste buds!

"In the beginning was the dough" ... so it says in the foreword of the beautiful baking book "Pasteten" by Stéphane Reynaud, from which I got the inspiration for this Easter pasty with tuna, egg and all sorts of herbs. My version with paper-thin Turkish puff pastry tasted wonderfully light and at the same time savory, which is surely also not entirely innocent of the great aromatic mixture of dill, basil and fennel seeds. The pasty works hot or cold and both as a main course or as an appetizer, and because it is so quick and easy to make and you do not have to stick fastidiously to the recipe, it is ideal for an improvised (Easter) picnic!