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20.06.16

Grate the tomatoes on a coarse grater. Finely chop the onion and garlic. Break the cheese with your hands and keep in the fridge until serving.

01.05.16

Weigh all ingredients.
Fleece basil.
Wash and pat dry the leaves.
Put all the ingredients of pesto in a mortar (or in a food processor) and beat until cream.

01.05.16

Peel the celery roots and potato and cut in cubes.
Wash and cut leeks in slices.
Peel the garlic cloves and chop the onion.
Wash and pat dry well the pork.
Juice the oranges.

12.04.16

Thoroughly clean the lamb. Peel the asparagus and snap off the dry ends. Wash, clean and cut the potatoes.

12.04.16

Warm milk and yoghurt in a small saucepan and mash the feta in the mixture.
Add thyme and place mixture in the fridge until firm. Wash and drain the vegetables.
Cut the cucumber and the radishes in thin slices. Rinse and drain the beans from the can.
In a small jar add the orange juice, mustard, honey, apple cider vinegar, olive oil, salt and freshly ground pepper.
Close the lid and shake until you get a creamy dressing. Leave aside. In a small saucepan, toast sesame and poppyseed for 3-4 minutes.

02.04.16

Sieve the flour in a bowl. Crumble with your hands the feta cheese.