Mmmmh, yummy yummy ... :) Recently found on the blog of a Spanish woman (www.letitbecosy.com), who lives in Mallorca and cooks mainly vegetarian. I have long enjoyed discovering new flavor combinations, and above all, I am now particularly interested in unusual combinations with fish ... that is why I added oil-packed sardines as an ingredient to one of her recipes. The recipe is very simple and the result is excitingly fresh and incredibly delicious. I can imagine that it would also taste excellent with sardines in Muscadet or sardines in water and lemon. Next time I will try it that way! And this is what it looks like when it is finished: Bon appétit!

Toast crusty bread, rub with pink garlic, top with a sardine, olive oil, pepper, coriander: star chef Christian Lohse's aperitif recipe in ten minutes. To accompany it, as a sweet counterpoint, a well-chilled Jurançon moelleux from Clos Lapeyre.

You blink for just a moment and suddenly it's November! Autumn is in full swing, and while the trees are shedding their leaves, we humans are bundling up more and more. That's one side of things. On the other hand, autumn also has a lot to offer, especially when it comes to food: chestnuts are a typical autumnal delicacy. And we have conjured up a chestnut risotto with Roquefort and sage from them that is simply melt-in-the-mouth delicious.

The second Sunday of Advent is just around the corner, and the festive season is officially underway! That means we can indulge in plenty of delicious treats from now until January 1st—and without feeling guilty. In keeping with the motto "Life is short, eat dessert first," we have chosen a dessert to kick off this culinary marathon as our Recipe of the Month. A cake with chestnuts, walnuts, chocolate and cognac. A gluten-free sweet indulgence that puts us in a festive mood after just one bite...

New year, new quiche—something like that could be the theme of today's recipe, which offers a special blend of savory and sweet flavors. After all the hearty dishes served at Christmas, it's time to start the new year with a lighter creation that tastes just as good. Stichelton-Membrillo Quiche with Nutty Hokkaido Squash. The recipe comes from Israeli chef Yotam Ottolenghi, who became world-famous for his excellent cookbooks. We have adapted the recipe slightly and are presenting our version of this delicacy to you.

True to the motto "first things first", our current recipe of the week is a very classic dessert that is sold in almost every bakery in Brittany and was once invented by Breton sailors: the Far Breton aux Pruneaux, a kind of flan with lots of egg and the Pruneaux d'Agen, which remind me of my childhood summers in France like almost nothing else …

The beauty of being cooked for is that completely new combinations of flavors and ingredients often end up on the table, ones you wouldn't have thought of yourself. That was exactly the case this week when Thomas served us this exotic, spicy variation of an asparagus dish: alongside green and white asparagus, he surprised us with a sweet potato-coconut cream whose mild sweetness provided a lovely contrast to the spicy sardines. When everything had been eaten, we licked our fingers for more and are delighted that the asparagus season has only just begun.

For our current recipe of the week, we embarked on a culinary excursion to anabelas Kitchen. Here we meet the Portuguese exile living in Berlin, who prepares two summery salads for us with Portuguese fish specialties. We get to look over her shoulder, listen to her memories of her old homeland and thus learn a thing or two about everyday life in a restaurant ...

It’s asparagus season, and everyone is delighted! We’re no exception, and we even start thinking well in advance about which wine to recommend as our asparagus wine of the year. This year, it’s the Minho Verde Camaleaõ. Once the wine has been settled, the question of the right accompaniment arises: this time we’re serving asparagus with buttered sardines from La Perle des Dieux and a quick Hollandaise sauce. The recipe comes from Thomas Vetter of Sardinen.Bar. I visited him at his shop in Berlin-Schöneberg and cooked the recipe with him.

It's asparagus season again! And what does asparagus taste best with? With mayonnaise or Hollandaise sauce, of course, preferably homemade! We show you in three short videos how quickly and easily this can be done. And as a bonus, we also share a clever tip for using all the egg whites that are left over when making these sauces ... A complete inspiration for a spring-like asparagus menu with a sweet finale. Bon appétit!

Spring is here, and with it comes a craving for fresh recipes and vibrant colors! After the rich, hearty dishes of winter, we’re now in the mood for something light—and I mean that for the preparation too.We browsed the store and simply let ourselves be inspired. We came away with two recipes for a spring-fresh, aromatic lunch or an easy dinner, complete with an aperitif: a tomato and sheep’s milk cheese cream that makes a fantastic dip for raw vegetables or crackers (starter/aperitif), and a seasonally inspired pesto made with wild garlic, Parmigiano Reggiano, and hazelnuts (main course). A culinary encounter between France, Italy, and Germany. Apparently, international understanding really does travel through the stomach :)