Artichokes are not only very beautiful, but also a real culinary enrichment. In French and Italian cuisine, the buds of a thistle species are an integral part of the menu. Very popular are pickled artichokes as antipasti or on Pizza. Here I would like to share the classic French method of preparation with you: the… WEITERLESEN
Do you know Pasta Fredda? This “cold pasta” is from Sicily. We often make Pasta Fredda when it’s really hot in summer. Because in Pasta Fredda, only the pasta is cooked. The sauce stays cold. If you mix the whole thing, you get a lukewarm dish – which doesn’t heat up the body that much,… WEITERLESEN
My chocolate brownies are not only super-juicy, chocolaty and delicious, but also vegan, baked without flour and industrial sugar – with lots of healthy ingredients. Above all, I used white beans and almonds instead of flour, which makes my vegan brownies little protein bombs. And as if that wasn’t enough, the brownies are also very… WEITERLESEN
Whether Italian pasta, Asian noodles or Swabian spaetzle – noodles are among my favourites in fast everyday cuisine. Moreover, noodles are absolute comfort food, aren’t they? Today we are talking about Udon noodles, the thickest noodles in Japanese cuisine. I love their thick shape! Udon noodles are made of wheat flour and you can buy… WEITERLESEN
Pizza or focaccia? To be honest, I don’t really know what to call this delicious flat bread with kale pesto. Well, the focaccia is a flat bread made of yeast dough, it was originally part of the breakfast in its home country Italy. But today people also like to eat it as a snack or… WEITERLESEN
My vegan macadamia chocolate butter simply tastes heavenly. Macadamias are among my favourite nut, because macadamias are not only delicious, but also super healthy: they contain a lot of monounsaturated fatty acids and they are a top source of e-vitamins. If you don’t get unsalted macadamia nuts for the recipe, you can also buy salted… WEITERLESEN
Rhubarb season started again and I love to make my rhubarb crumble. But now I also tested a new recipe for a rhubarb tart with a pretty pattern. I love the possibility to lay patterns with the rhubarb, but to do this, the rhubarb needs a special „treatment”. To keep the shape and the great… WEITERLESEN
Oven roasted veggies are an all-time favorite, right? I use the vegetables which are in season and in my fridge. Here it’s beetroot, carrots, kohlrabi, onions and fennel. I served them with pesto rosso and a crunchy topping out of hemp seeds and macadamia nuts. Did you know that macadamias belong to the healthiest nuts… WEITERLESEN
This Avocado mousse au chocolat is one of the recipes of my new book, a guide book about healthy fats. Avocado belongs to my Top 15 of healthy and mainly plantbased fats. For my blog I changed the recipe a little bit and added mango and coco yoghurt to make a layered dessert. If you… WEITERLESEN
These peanut butter chocolate cookies get their aromatic kick with orange zest. And I baked them only with ingredients which I had in stock, even the orange. That’s one of my goals at the moment: to use up all the food I already have before I go to buy new things. It’s one of many… WEITERLESEN