< Back Miso Happy Prep Time: 60 minutes Cook Time: 50 minutes About the Recipe This soup makes you happy! A Umami-bomb! Ingredients Dashi: 1 kombu leaf 5-6 pieces of dried shitake mushrooms 2 bundles of soba noodles 1 lbs sliced mushrooms Oil 7 oz smoked tofu in strips 4 spring onions in long pieces 1 tbsp finely chopped ginger 2 handfuls broccoli in small florets 2 tbsp miso Lime juice Sesame oil Seame seeds Chili flakes Preparation For the dashi: soak the kombu leaf in a pan with 2c warm water. After 30 minutes, heat very very gently and soak for a further 20 minutes. Also soak the shitake mushrooms in a container for an hour. Remove the kombu and shitake and pour the liquids together in a pan Heat the dashi, add the ginger, mushrooms and broccoli and simmer for 10 minutes Cook the soba noodles according to the packaging instructions, rinse with cold water and divide between two bowls Fry the tofu and spring onions in a pan with a little oil. Also divide between the two bowls Put some dashi in a small container and mix with miso. Stir into the pot and season to taste with lime juice and sesame oil Divide the miso soup between the bowls and sprinkle with chili flakes and sesame seeds Previous Next

< Back Pink Pasta with Chard and Lemon Prep Time: 30 minutes Cook Time: About the Recipe This one-pot pasta dish packs a punch of flavor with fresh chard, lemon, and a creamy broth—all in one pot! In less than 30 minutes, you'll have an uncomplicated, vegetarian comfort food with a fresh kick on your table. Ingredients 1 small onion, finley diced 1 galic clove, finely chopped 7 oz (200 gr) chard, leaves and stems separated, roughly chopped 1/2 lbs (250 gr) short pasta 2 & 1/2 cp (600 ml) vegetable broth 0,4 cp (100 ml) cream 1 lemon 2 tbsp (El) grated Parmesan cheese Olive oil Salt Pepper Preparation 1 Sauté the onion and garlic in olive oil in a large pot until translucent 2 Add the chard stalks and fry briefly. Then add the pasta, 3/4 of the vegetable broth and cream to the pot, season well with salt and bring to boil. Simmer for 12-14 minutes, stirring occasionally, until the pasta is tender and the sauce is creamy (add a little more broth if necessary). Stir in the chard leaves during the last 3-4 minutes 3 Stir in the Parmesan and season with lemon juice and zest, salt and pepper Previous Next

< Back Charred Cabbage with Miso Butter Prep Time: 25 minutes Cook Time: 10 min utes About the Recipe The pointed cabbage glistens in warm miso butter, lightly caramelized, tender, and spicy. A simple, tranquil winter dish—soft, nutty, and bright. Ingredients ½ small pointed cabbage 11 oz (approx. 300 g) 1 tbsp (El) butter 1 tsp (Tl) light miso paste 1 tsp lime juice 1 tbsp water 1 tsp soy sauce 1 tsp sesame oil Finely chopped parsley for garnish Preparation 1 Preheat the oven to 400° F (200 °C) (fan oven) 2 Boil the sweet potatoes in salted water until tender (about 15 minutes). Drain, let them evaporate briefly, and mash them with 1 tablespoon of butter and yogurt until smooth and creamy. Season with salt and keep warm. 3 Meanwhile, quarter the pointed cabbage and melt 1 tablespoon of butter in a large pan. Stir in the miso paste, soy sauce, lime juice, water, and sesame oil until smooth. Add the pointed cabbage and cook over medium heat for 4–5 minutes, until softened but still slightly crunchy. Turn occasionally to distribute the miso butter evenly. Then, return the pointed cabbage to an ovenproof dish and continue cooking for another 15 minutes. 4 When the pointed cabbage is cooked, spread the sweet potato puree on two plates, arrange the pointed cabbage on top, pour over the remaining sauce and garnish with some parsley Previous Next

< Back Poké with Salmon Prep Time: 60 minutes Cook Time: 40 minutes About the Recipe This dish may seem complicated, but it's not really. You simply look at the fridge and supermarket to see what fresh fish and vegetable is available. It's easy to combine and delicious! Ingredients 1/2 lbs Sushi rice: 2 tbsp rice vinegar 1 tsp sugar 1/2 tsp salt Avocado 1/2 lbs raw, fresh salmon 2 hard-boiled eggs Salt Togarashi Furikake: 2 oz sesame seeds Salt Soy sauce Marinade: 1/3 cp soy sauce 2 tbsp sesame oil 2 tbsp hot kimchi sauce or sriracha Freshly grated ginger 1 finely chopped clove of garlic Preparation Put the rice for two people in a sieve and wash with cold water until the water runs clear. Cook the rice in a pot or stove. When it is ready, spread it out on a large plate, leave to cool slightly and then season with rice vinegar in wich sugar and salt have been dissolved Toast the sesame seeds in a pan, deglaze with soy sauce and toast until they are completely dry, season with salt Remove the skin from the salmon, place between baking paper and back in the oven at 400°F for 20 minutes, then grill for another 5 minutes using the grill function until crispy. Season with salt and sprinkle with togarashi (or chili flake) Cut the avocado and raw salmon into cubes. Divide the rice between two bowls, as well as salmon, eggs and avocado Mix all ingredients for the marinade and pour it over the bowls. Sprinkle with furikake and the crumbled fish skin Previous Next

< Back Caramelized Onion and Goat Cheese Croissant Prep Time: 30 minutes Cook Time: About the Recipe There’s a moment in every season when comfort suddenly starts to taste like butter. These puff-pastry croissants with caramelized onions and creamy goat cheese mark exactly that point — warm, golden, and deeply satisfying. Ingredients 1 sheet puff pastry, rectangular 2 red onions, thinly sliced 1 tbsp (1 El) butter 1 tbsp (1 El) olive oil 1 tsp (1 Tl) brown sugar 1 tsp (1 Tl) red wine vinegar 3.5 oz (100 gr) goat cheese, finely chopped 1 tsp (1 Tl) rosemary Salt Black pepper 1 egg, beaten Preparation Preheat the oven to 400° F (200° C) fan. In a pan, gently sauté the onions in butter and olive oil for about 10 minutes, until soft. Add the brown sugar, rosemary, and red wine vinegar, season with salt and pepper, and let caramelize for another 5 minutes. Cut the puff pastry into triangles. Top each triangle with goat cheese and a little of the onion mixture. Roll up from the wide end to form croissants and brush with the beaten egg. Bake for about 18 minutes, until golden brown. Let cool slightly, then break open and enjoy. Previous Next

< Back Broad Bean Soup Prep Time: 45 minutes Cook Time: 20 minutes About the Recipe A delicious soup with lots of broad beans and peas. They are in season at the end of summer - fresh from the pod: a green, healthy treat Ingredients 4 lbs (2 kg) broad beans (weighed with skin) 1 lbs (500 gr) peas (weighed with skin) 4 fresh onions in rings 1 carrot, finely diced 1 clove of garlic, finely chopped Salt Butter Oil 1 handful of freshly grated Parmesan cheese 2 eggs Pepper Preparation Peel the beans and blanch for 5 minutes. Leave to cool and remove the seeds from their skins In the meantime, melt the onion rings in a good knob of butter, olive oil and a pinch of salt over a low heat with the lid on. When they start to take on some color, open the lid, turn the temperature up a little and sauté the diced carrots and garlic with them Pour 48 oz of cold water and add the peeled peas. Simmer for approx. 20 minutes, adding the bean seeds after 10 minutes Mix the grated Parmesan with two eggs and add to the soup. Season with salt and pepper Previous Next

< Back Avocado, Soba Noodles, Coriander Prep Time: 10 minutes Cook Time: 3 minutes About the Recipe Wonderfully fresh and light, actually a real summer meal Ingredients Two bunches of soba noodles 1 avocado Red chili pepper Coriander Lime Peanuts Oil Preparation Boil the soba noodles in salted water for 3 minutes, rinse with cold water Dice the avocado Cut the chili into thin slices to taste, whisk with a little lime zest, lime juice ans oil Place the noodles and avocado in a bowl and carefully toss with the dressing Top with fresh coriander and peanuts Previous Next

< Back Delicious green Käsespätzle Prep Time: 45 minutes Cook Time: About the Recipe Normal cheese spaetzle makes your (Swabian) heart beat faster - but then there are the greens! Incredibly delicious! Ingredients 9 oz (250 gr) flour (all purpose) 5 eggs 5 oz (150 gr) spinach 1/2 cp (150 ml) water Salt Nutmeg 5 oz (150 gr) alpine cheese 1/2 cp (100 ml) milk Butter Panko Preparation 1) Puree the spinach with the water 2) Mix the flour, eggs, spinach, a little nutmeg and salt in a food processor. If the dough is not liquid enough, add milk 3) Make spaetzle (scrape from the board with a knife or press through with a "Spätzlesschwob" or with a special sieve "Knöpfle") 4) Melt some butter in a pan, toss the spaetzle in it; add cheese and a little milk 5) Put the panko in another pan with melted butter and fry until golden brown 6) Divide the spaetzle between two plates and top with the panko Previous Next

< Back Green Beans, Tofu, Tuna Prep Time: 25 minutes Cook Time: 12 minutes About the Recipe This bean recipe works perfectly as a lukewarm or cold salad or with rice as a main course Ingredients Salad: 14 oz (400 gr) green beans 6 oz (180 gr) smoked tofu Canned tuna Sauce: 3 gloves of garlic 2 tsp (Tl) paprika powder 2 tsp cumin 1 tbsp (El) caraway seeds 1 tsp cinnamon 1 tsp cayenne pepper 3 tbsp tomato paste 2 tsp sugar Salt Juice of lime Sunflower oil Preparation Cut the beans into pieces and blanch in salted water for 6 minutes, drain and rinse Dice the tofu and sear in a pan a little oil Crush and chop garlic, mix with the spices and a little oil. Heat in a pan and fry for about a minute, then add the tomato paste, sugar, salt and lime juice, sir and pour in 1c of water Cook for 2-3 minutes until the sauce thickens. Add the beans and bring to the boil briefly Mix in a bowl with the tofu and tuna Previous Next

< Back Spicy Pollock Burger with Crispy Zucchini and Pickled Carrot & Onion Prep Time: 50 Minutes Cook Time: 20 Minutes About the Recipe Combines tender breaded pollock, shatteringly crisp zucchini fries, tangy-spicy pickled veggies, and fiery sriracha mayo for a seafood burger that’s crunchy, fresh, and irresistibly bold. Perfect for a quick weeknight dinner or casual weekend cookout, these burgers deliver layered textures and bright flavors without much fuss. Ingredients Quick Pickled Carrot and Onion 1 small carrot, cut into very thin matchsticks 1 small red or yellow onion, thinly sliced ⅓ cup (80 ml) white wine vinegar or rice vinegar ⅓ cup (80 ml) water 1 Tbsp sugar 1 tsp salt Pinch chili flakes (optional) Spicy Sriracha Mayonnaise ¼ cup (60 ml / 4 Tbsp) mayonnaise. 1–2 Tbsp sriracha hot sauce 1 tsp fresh lemon or lime juice 1 small garlic clove, finely grated (optional) Crispy Zucchini 1 small zucchini, sliced into ¼-inch thick rounds or strips 1 large egg, beaten ⅓ cup (40 g) panko breadcrumbs ¼ cup (20 g) grated Parmesan (optional) Salt Black pepper Neutral oil for frying Breaded Pollock Fillets 4 small pollock fillets (about 4 oz / 115 g each) ⅓ cup (40 g) all-purpose flour 1 large egg, beaten ½ cup (60 g) panko breadcrumbs 1 tsp salt, plus more to finish ½ tsp black pepper ½ tsp smoked paprika or chili powder (optional) Neutral oil for shallow frying. To Assemble 4 burger buns, preferably brioche or potato buns Crisp lettuce leaves Lemon wedges for serving. Preparation Quick Pickles Make the pickles first (they need time to develop flavor): Combine carrot matchsticks and sliced onion in a heatproof bowl. In a small saucepan, heat vinegar, water, sugar, salt, and optional chili flakes just until the sugar dissolves. Pour over the vegetables, ensuring they're submerged, and let sit at least 20–30 minutes (or make ahead and refrigerate). Spicy Mayo Mix the spicy mayo in a small bowl by stirring together mayonnaise, sriracha, lemon juice, and optional garlic until smooth. Taste and adjust heat or acidity as needed. Set aside. Crispy Zucchini Prep the crispy zucchini: Season zucchini slices with salt and pepper. Set up a breading station with beaten egg in one shallow bowl and panko mixed with Parmesan (if using) in another. Dip each zucchini slice in egg, let excess drip off, then coat thoroughly in breadcrumbs, pressing gently to adhere. Heat ¼ inch neutral oil in a skillet over medium heat and fry zucchini in batches until deep golden brown and crisp, about 3 minutes per side. Drain on paper towels and sprinkle lightly with salt. Breaded Pollock Bread and fry the pollock: Pat fillets dry and season both sides with salt, pepper, and optional paprika. Set up three shallow bowls: flour seasoned with a pinch of salt, beaten egg, and panko breadcrumbs. Dredge each fillet in flour (shake off excess), dip in egg, then coat evenly in breadcrumbs. Heat ½ inch oil in a large skillet over medium heat. Fry fillets 3–4 minutes per side until golden brown and cooked through (internal temp 145°F/63°C). Drain on paper towels. Assembly Assemble the burgers: Toast buns cut-side down in a dry skillet or under the broiler until golden. Spread both cut sides generously with spicy mayo. Layer bottom bun with lettuce leaf, fried pollock fillet, crispy zucchini slices, and a heap of drained pickled carrots and onions. Cap with top bun and serve immediately with lemon wedges for squeezing. Enjoy these crunchy, spicy seafood burgers hot, with extra pickles on the side! They reheat decently in a 375°F oven but are best fresh from the pan. Previous Next

< Back Crispy Rice Paper Parcels with Shrimps Prep Time: 15 Minutes Cook Time: 8 - 10 Minutes About the Recipe There’s something deeply satisfying about food that crackles the moment it hits the pan. These rice paper parcels are exactly that kind of pleasure: light, shatteringly crisp on the outside, juicy and aromatic inside. They feel a little playful, a little indulgent, and yet surprisingly unfussy — the kind of dish you make when you want dinner to feel special without turning it into a project. Ingredients (for 2 people) 7 oz raw shrimps (200 g), peeled, deveined and roughly chopped 2 spring onions, finely sliced 1 small garlic clove, finely grated 1 small piece fresh ginger (about ¾ inch / 2 cm), finely grated 1 tablespoon soy sauce 1 teaspoon toasted sesame oil Freshly ground black pepper Salt 8 rice paper sheets (medium size) Neutral oil, for frying To serve (optional)Fresh herbs such as cilantro or dill Chili crisp or chili oil Steamed rice or a simple green salad Preparation Prepare the filling In a bowl, combine the chopped shrimps, spring onions, garlic, ginger, soy sauce and sesame oil. Season lightly with salt and black pepper. Mix gently until just combined — the texture should stay slightly chunky, not pasty. Soften the rice paper Fill a wide, shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes flexible but not too soft. Lay it flat on a clean work surface. Fill and fold Place about 1½ tablespoons of the shrimp mixture in the center of the rice paper. Fold the bottom edge over the filling, then fold in the sides and roll up tightly into a small parcel. Repeat with the remaining rice paper sheets and filling. Fry until crispy Heat a thin layer of neutral oil in a non-stick pan over medium heat. Place the parcels seam-side down into the pan, leaving space between them. Fry for 2–3 minutes per side, turning carefully, until golden brown and audibly crisp all over. Finish and serve Transfer the parcels to a plate lined with kitchen paper. Serve hot, sprinkled with fresh herbs and a spoonful of chili crisp if you like. Best eaten straight from the pan, while they’re still crackling. Previous Next

< Back Upside-Down Shallot Tart with Mountain Cheese Prep Time: 20 monutes Cook Time: 20 minutes (oven) + 5 minutes shallots About the Recipe Caramelized shallots, melted mountain cheese, a little patience — and suddenly comfort turns golden. This upside-down tart is everything fall cooking should be: simple, slow, and quietly satisfying! Ingredients 5–6 large shallots 14 oz (approx. 400 gr), halved lengthwise 1 tsp (Tl) fresh thyme leaves 1 roll of puff pastry (rectangular) 3-4 Oz (80–100 gr) mountain cheese, coarsely grated 1 egg (for brushing) 1 tbsp (El) butter 1 tbsp olive oil 1 tsp sugar 1 tbsp red wine vinegar or balsamic vinegar Salt Black pepper Preparation 1 Heat the butter and oil in a pan. Add the shallot halves, cut side down, and fry over medium heat for 5 minutes until golden brown. Turn, add sugar, and caramelize for 2–3 minutes. Deglaze with vinegar, season with salt and pepper, add thyme, and glaze briefly. Remove from the heat. 2 Preheat the oven to 400° F (200°C) convection. Roll out the puff pastry on baking paper, cut 1 cm wide edges (as a “frame”). Brush with beaten egg. 3 Spread grated mountain cheese over the dough (except for the edges). Place the caramelized shallots on top (cut side up) and press down lightly. 4 Bake for approx. 20–25 minutes until golden brown, until the edges have risen nicely and the cheese is lightly browned. Allow to cool briefly, cut into pieces, sprinkle with pepper – done. Previous Next