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We prepare our dishes exclusively with organic products. Especially meat and fish are prepared according to certain standards.


 

vegetarian Wan-Tan soup

The Asian cuisine is known for its many delicious soup creations with exotic spices and various combinations. These include this soup with filled dumplings, the Wan-Tan soup, one of the most popular Asian soups in the world.

 

You need

20 TK Wan-Tan dough pieces

 

for the dumplings

120g mung bean seedlings

1 bunch spring onions

2 cloves of garlic

1 lime, of which the juice

3 tablespoons soy sauce

10g ginger

1 pinch of pepper

 

for the broth

2 baby Pak-Choi

1 chilli pepper

3 stems spring onion

1 stick of lemongrass

2 carrots

1 pinch of salt

1 pinch of pepper

2 l water

 

also

flour for the work surface

coriander

colourful pepper

some chili

 

Preparation

1. Defrost the Wan Tan dough sheets for about 30 minutes.

2. In the meantime prepare the filling. For this, clean and wash the spring onions and chop them finely. Also peel and finely chop the garlic and ginger and mix with the chopped onions. Wash, sort and chop the mung bean sprouts. Put everything in a bowl and mix with the soy sauce. Pepper well, add some lime juice and set aside.

3. Tthen clean and chop the Baby Pak-Choi carrots. Wash the chilli pepper, remove the seeds and chop very finely. Also wash the lemongrass and cut it lengthwise

4. In the next step, place the chopped vegetables in a pot of salted water. Let it boil slowly and simmer for about 45 minutes. Attention: a white foam is created, skim it off again and again.

5. Flour the work surface and place the pastry sheets on it. Then brush the edges of the dough pieces with water and fill half a tablespoon each with the filling. Place the dough pieces together to form triangles.

6. Add the Wan Tan dough pieces to the soup. Simmer for 2-3 minutes, then leave to simmer for 3 minutes.

7. Wash the coriander, pluck the leaves, chop them and add them to the soup together with some finely chopped chilli. Pepper and serve.

Enjoy your vegetarian Wan-Tan soup!

 


 

Naan – indian flatbread

Naan – this is the name of this delicious flat bread from India, which is usually served as a side dish with Indian dishes. Whether with chutney or curry, the Indian flat bread tastes simply delicious! The yoghurt used gives it its very special and special taste. This is exactly what makes Naan so popular.

 

You need

1 package of dry yeast

1 egg (size M)

60 ml olive oil

80 g yoghurt

350 g flour

1 teaspoon sugar

1 tsp salt

 

Preparation

1. Add the dry yeast together with the sugar to 120 ml lukewarm water and dilute. Then add olive oil, yoghurt and an egg and mix well. Add flour and salt and knead the yeast mixture. Leave to rest for 1 hour in a warm place.

2. Now divide the dough into 8 pieces of about the same size. Form balls from them and roll them out on a floured work surface so that they are about 0.5 cm thick.

3. Heat the pan over medium heat. Do not use oil or grease! One by one, put a naan in the pan and bake for 2-3 minutes on each side.

Done, enjoy your Naan!

 


 

Mexican style empanadas

Empanadas – crispy delicious dumplings. Whether with minced meat, shrimps or vegetarian filling, everyone gets their money’s worth here. No wonder that empanadas are popular in so many countries. Whether in Mexico, Argentina, Chile or Spain, empanadas are a real classic.
Here you can find out how you can easily make the Mexican style yourself.

 

You need

for the dough

400 g flour

½ cubes fresh yeast

180 ml lukewarm milk

1 egg yolk

100g soft butter

1 pinch of sugar

1 pinch of salt

 

for the filling

1 onion

1 garlic clove

1 red pepper

1 small jalapeno

400g mixed minced meat

2 tablespoons of oil

4 tablespoons crème fraiche (min. 30% fat content)

1 tablespoon tomato paste

½ bunch of freshly chopped parsley

1 tablespoon breadcrumbs as required

2 eggs separated

pepper

salt

 

Preparation

1.The yeast crumbles. Then put it into a bowl together with the milk and sugar and mix.

2.Mix the flour with the salt, place in a bowl, make a depression in the middle, add the egg yolks, butter and the yeast mixture. Knead to a smooth dough with the help of a mixer. If necessary, add some flour or milk. Shape into a ball and place in the bowl covered with foil to cool overnight.

3.The next day preheat the oven to 200°C.

4. Prepare the filling. Peel and finely chop the onion and garlic and fry in hot oil. Finely chop the peppers together with the jalapenos. Add to the onions in the pan and fry for about 5 minutes. Add the minced meat and fry until crumbly. Season well with salt and pepper.

5. Mix the crème fraiche, as well as the tomato paste and the chopped parsley into the meat mixture (if the mixture is too soft, add some breadcrumbs).

6. Roll out the cold yeast dough on a floured work surface about 3 mm thick and cut out circles with a round cutter (about 12-15 cm Ø). Place the fillings in the middle of the circles, brush the edges with egg white, fold into half moons. Close the empanadas firmly at the sides with a fork.

7. Whisk the two egg yolks with 1-2 tbsp. water and spread them on the dumplings. Put the empanadas in the oven and bake for 15-20 minutes until golden brown.

Enjoy your Empanadas!

 


Kadayif – Turkish dessert with pistachios, topped with vanilla cream

Similar to baklava, kadayif is a well-known and extremely popular dessert from Turkey. Kadayif are dough threads that you can get in every Turkish supermarket. The result is a sweet, but very tasty dessert. Try it out!

 

You need

250 g dough noodles (Taze Kadayif)

100 g butter

200 g chopped pistachios

1,5 cups of sugar

2 cups of water

lemon juice

for the vanilla cream

50g cream cheese

15g butter

100g icing sugar

1 tablespoon vanilla extract

 

Preparation

1. First the sugar syrup is made, because it has to cool down completely and is then poured over the still very hot Kadayif.

Put the sugar and hot water in a pot and let it simmer for 10 minutes. Then add some lemon juice and let it simmer for another 10 minutes. Put aside and let it cool down.

2. Melt the butter. Then grease a small casserole dish with a third of the melted butter.

3. Press half of the pasta into the dish so that the baking dish is well filled. Then add another third of the melted butter and spread some chopped pistachios over it.

4. Then spread the other half of the pasta on the first layer. Also add the rest of the butter. Press well. Then put it in the oven for 25-30 minutes until it turns golden brown.

5. In the meantime prepare the vanilla cream. Mix all the ingredients together and whip.

6. After the baking time, quickly cut the Kadayif and pour the sugar syrup over it. You have to hurry a little, because the Kadayif must not get cold before you pour the sugar syrup over it. After that it crackles a little and you have to let it soak in well.

7. Serve the kadayif with the vanilla cream and the chopped pistachios.

Ready, bon appétit!

 


 

Chinese dumplings – Jiaozi

Jiâozi are Chinese dumplings which resemble the Maultaschen in this country. There are no limits to the type of filling, so they can be filled with vegetables and fish or seafood in addition to the classic minced meat filling. As with the Maultaschen, there are also cooked and roasted variants. Here you can find out how to prepare the cooked variant with the classic meat filling.

You need

for the dough

150g flour

80ml lukewarm water

Salt

 

for the filling

1/2 Chinese cabbage

250g dummy hack

1 tablespoon sesame oil

1 bunch of chives

some ginger

light soy sauce

salt

pepper

 

Preparation

1. Put the flour, water and salt in a bowl and knead a firm dough until it no longer sticks to your hands Let this dough rest for about 30 minutes.

2. Rinse the Chinese cabbage and then chop it. Since the Chinese cabbage contains a lot of water, wring out some water with a cloth.

3. Chop the chives and ginger finely. Chop especially the ginger very finely.

4. Mix the minced pork with the chopped leek, chopped ginger, salt, soy sauce and sesame oil

5. Roll out the dough into a longish roll and then cut out small pieces with a knife.

6. Roll out the pieces finely. (the Jiaozi skin should fit approximately in the palm of one hand).

7. Put some of the filling on the dough and press the edges together, so that it looks like a Maultasche. Tip: Moisten the edges with some water beforehand so that they hold better.

8. Put water in a pan and bring to the boil. Then slowly put a few dumplings in. Not too many, otherwise they might stick together and rise.
Meanwhile, stir carefully so that no jiaozis stick to the bottom of the pan. Cover the pot with a lid.

9. When the water comes to the boil and the jiaozis float to the top, add half a cup of cold water. Close the lid again and continue cooking until the jiaozi are floating up again. Now add another half cup of cold water. When the jiaozi have risen for the third time, they are ready to eat.

Ready, enjoy!

 


 

Pão de queijo – brazilian cheeseballs

You need

500g cassava flour

2 eggs

250g Minas cheese (alternatively half Parmesan, half Gouda)

100ml warm water

100ml oil

200ml milk

1 tablespoon salt

 

Preparation

1. Mix the manioc flour with lukewarm water Knead until the mixture is rubbed until there are no more lumps.

2. Separately mix the milk with oil and salt and bring to the boil, let it cool down a little and stir it slowly into the flour mixture until a smooth dough is obtained.

3. Whisk the eggs with a hand mixer and add them to the dough gradually. Grate the Minas cheese and fold in.

4. Put the dough in the fridge for about 60 minutes.

5. Grease the baking tray, form balls from the dough and place them on the tray. Bake at 200 degrees for about 20 minutes until the cheese balls are golden yellow and smell like fresh bread rolls.

Done, enjoy it!

 


 

Pelmeni – Russian dumplings

These tasty dumplings are a Russian speciality and even count among the national dishes. Pelmeni are noodles that are traditionally filled with minced meat. If you prefer the vegetarian version, you can simply replace the minced meat with a potato and cheese filling, but mushrooms are also a perfect alternative.

 

You need

for the dough

400g flour

150ml water

2 eggs

1/2 tsp salt

for the filling

400g minced meat

1 large onion

1 garlic clove

salt

pepper

 

other

50g butter

Crème fraîche

 

Preparation

1.Place all the ingredients for the dough in a bowl and knead together. Cover and leave to rest for 20-30 minutes.

2.Mix the meat with finely chopped onions, butter, pepper and spices.

3. Take the dough out of the fridge and roll it out on a floured work surface (approx. 2cm thick)

4.Cut out round pieces with a glass.

5.Place nut-sized amounts of the meat filling on each piece of dough, enclose the meat in the dough and press the edges together (like a half moon).

6.Now place in boiling salted water or broth. After the water boils up again and the pelmeni swim to the surface, let it stand for another 2-3 minutes.

7. Drain the pelmeni, put them into a bowl and melt the butter in it immediately. Serve with crème fraîche.

приятного аппетита!

 


 

Crème Brûlée

How about another delicious French classic? How about a crème Beûlée? With the Crème Brûlée you can expect a harmonious combination of sweet vanilla and crunchy caramel. And the best?  You don’t even need a distiller to prepare this dessert classic!

 

You need

150 ml milk

300 ml cream

1 mark vanilla pod

4 yolks

2 tablespoons white sugar

3 tablespoons brown sugar

 

Preparation

1.First preheat the oven to 150°C bottom and top heat.

2. Put the milk together with the cream, sugar and the sliced vanilla pod in a pot and heat it up Let it stand for a few minutes.

3.In the meantime put the egg yolks in a separate bowl.

4. Stir the vanilla milk through a sieve little by little. Then fill four crème brûlée moulds (alternatively very small casseroles) and place a large baking tin.

5. Pour so much hot water into the large baking tin until the moulds are about half full of water. Allow to set for about 40 minutes.

6. Take out, let it cool down and let it cool down completely in the refrigerator for at least 2 hours.

7. Take out of the fridge and sprinkle with the brown sugar Then put it back into the still hot oven and let it caramelise until golden brown.

Done, enjoy your meal!

 


 

crispy light French croissants

Croissants!! Who doesn’t love them? Crispy and light at the same time, and the smell of freshly baked croissants… With this recipe you can easily bring the French breakfast classic into your own four walls. Try it out!

 

You need

500 g flour

250 g butter

30 g fresh yeast

50 g sugar

1 pinch of salt

310 ml water

 

also

baking paper

flour for the work surface

1 egg yolk

 

Preparation
1. Crumble the yeast and put it in a bowl of water. Then stir until the yeast has dissolved.

2. In a separate bowl, mix the flour with the sugar and add some salt. Then add the yeast mixture. Stir well and also knead with your hands. Place in the freezer covered for 10 minutes.

3. While the dough is rising in the fridge, take the butter to hand. Put the butter on a large piece of baking paper and fold it so that the butter is enclosed but there is still space at the edges and a kind of square is formed. Then beat the butter with a roll of dough, but only enough so that the paper does not travel. Continue beating the butter until it has spread into the square shape. Then put it in the freezer for about 10 minutes.

4. After the 20 minutes, take the butter out of the fridge and remove the baking paper.

5. Sprinkle the arebit surface with flour and roll out the dough on it to a rectangle (not too thin!) Place the butter on the bottom half of the rolled out dough. Before folding the two sides together, brush away excess flour with a brush.

6. In the next step, roll out the folded dough further with the dough roller. Then fold twice from bottom to top (the top third on the middle, and then the bottom third also on the middle). Now wrap it in baking paper and put it in the freezer for about 10 minutes.

7. Take the dough out of the fridge, remove the baking paper and place it vertically on the floured work surface. Remove the excess flour again. Fold as in the first step. Put in the freezer for 10 minutes.

8. Roll out unfolded as before.

9. Cut out triangles of 12 cm base and 15 cm height from the dough.

10. Roll up and leave to rise for 30 minutes. Brush with egg yolk and put in the preheated oven. Bake for 20 minutes at 180 degrees.

Ready, bon appétit!

 


 

Brigadeiro – Brazilian chocolate pralines

Chocolate flavour trip? Then these traditional Brazilian chocolate pralines are just the thing for you! In Brazil people love to eat sweet – extremely sweet!
Brigadeiro are the perfect accompaniment to coffee and tea, but also great to snack on in between meals or simply for dessert. Airtightly closed, they will keep for a few weeks, but the probability of snacking on them is quite high!

 

You need

400ml sweetened condensed milk

3og butter

2 tablespoons cocoa powder

1 pinch of salt

100g sprinkles of sckokko

 

also

Praline Capsules

butter for greasing

 

Preparation

1. Grease a deep plate as the first step.

Then heat the butter in a saucepan. Then add the condensed milk and the cocoa powder. Stir constantly. Attention: Do not let it boil, otherwise it will burn!

3. When the mixture is sticky after about 10-15 minutes and can be removed from the bottom of the pot, it has the right consistency. Now add 1 pinch of salt.

4. Leave the hot mixture to cool completely on a buttered plate/tin until you can touch it without burning.

5. Take 2 small spoons to help and cut out hazelnut-sized portions. Then rub your hands with butter and form small balls from them.

6. Then roll the balls in the chocolate sprinkles and place them in the praline capsules.

7. Keep them cold until you eat them and enjoy them best chilled.

Ready, enjoy it!

 


 

Hasselbackspotatis – typical Swedish fan potatoes

Hasselbackpotatis not only look good, they also taste incredibly delicious and are quick and easy to prepare. These fan potatoes have their origin in Sweden, where they were added to the menu by chef Leif Ellison in the early 1950s. With a wide variety of variations, the potatoes can not only be enjoyed as a side dish, but can make every potato dream come true.

 

You need

10 medium-sized potatoes

80 g butter

salt

1 pinch of pepper

2 tablespoons parmesan cheese

 

Preparation

1. Preheat the oven to 200 ° C.

2. Wash the potatoes and pat them dry. Then cut them into slices about 1 cm thick. Do not cut through the top of the slices, but only about three-quarters deep.

3. In the next step, line a baking dish with baking paper and place the potatoes in it close together with the openings facing upwards. Coarsely spread the butter on top and season with salt and pepper.

4. Place the baking dish in the middle of the oven and bake for about 15 minutes. Brush the potatoes again and again with the run down butter.

5. After the baking time, sprinkle the parmesan cheese over the potatoes and bake for another 5 minutes until crispy golden brown

Ready, enjoy your Hasselbackpotatis !

 


 

Moroccan chickpea stew with pickled lemons

With this delicious chickpea stew you can immerse yourself in Moroccan cuisine, which is full of different colours, aromas and spices, and you can even put some sunshine on your plate thanks to the pickled lemons.

 

You need

1 tin of chickpeas

2 carrots

1 onion

1 garlic clove

1/2 pickled lemon

1 can of chopped tomatoes

1 tablespoon tomato paste

1/2 tsp chili

2 teaspoons chopped cumin seeds

Tellicherry Pepper

1 teaspoon paprika powder

1 tablespoon turmeric

1/4 teaspoon cinnamon

1 pinch of salt

cilantro seeds

2 stems of mint

 

also

Millet or couscous as side dish

 

Preparation

1. First cut the onions and carrots into small pieces chop the garlic. Then put the onions in a pot and sauté over medium heat. After about 3 minutes, add the carrots and garlic.

2. Next, add the spices, except for the mint, together with the chopped lemons and fry for about 5 minutes. Also add the tomato paste and fry briefly.

3. Then deglaze with the chopped tomatoes from the tin and mix well

4. Now add the chickpeas to the pot. Chop the mint leaves and add them. Add some water and simmer for another 20 minutes at low heat. Stir again and again.

5. Serve with a side dish of your choice

Ready, enjoy it!

 


 

swedish cinnamon rolls with vanilla cream

Kanelbullar – this is the name of these fluffy cinnamon buns from Sweden. Prepared super fast, but also eaten away super fast. At least that’s how we feel about this delicious recipe.

 

You need (about 10 snails)

for the dough

500 g flour

60 g butter

300 g milk

½ cubes fresh yeast

50g sugar

1 tablespoon vanilla sugar

1/2 tsp salt

 

for the filling

80 g butter

100 g (brown) sugar

2 tsp cinnamon

 

for the vanilla cream

50 g cream cheese

15 g butter

100 g icing sugar

1 tablespoon vanilla extract

 

Preparation

1. Put the milk in a saucepan and warm it up together with the butter, melting the butter.

2. Put flour with sugar, vanilla sugar and salt in a bowl and mix well. Then take the yeast and crumble into it. Add lukewarm milk and knead for about 5 minutes (with a dough hook) to a smooth dough. Cover the dough and let it rest for 45 minutes.

3. In the meantime, grease a round baking dish. Flour the work surface as well.

4. Knead the dough well after 45 minutes and roll out to a rectangle (approx. 40 x 30 cm). Preheat the oven to 180 degrees (fan oven: 160 degrees).

5. Whip soft butter for the filling, add sugar and cinnamon. Spread this cinnamon butter thinly on the rectangle. Important: Leave an approx. 1 cm thin rim. Then roll up from the long side.

6. Cut the rolls into 10 slices with a knife. Place these individual slices in the mould. Cover and leave to rest for about 30 minutes.

7. Bake for 25 minutes. Then set aside to cool down.

8. In the meantime prepare the vanilla cream. Whip all the ingredients and apply a thin layer to the lukewarm cinnamon rolls.

Ready, enjoy your Kanelbullar!

 


 

crispy moroccan pickled lemon falafel

Sometimes they are served with chickpeas, sometimes with green beans and sometimes with white beans. In this case we have chosen Moroccan pickled lemons. Let the Far East wind blow through your kitchen with this delicious variation.

 

You need

1 tin of chick peas

1 moroccan pickled lemon

1 onion

3 cloves of garlic

flat leaf parsley

2 teaspoons turmeric

1/2 teaspoon chili powder and cumin

salt

pepper

2 tablespoons sesame seeds

1 teaspoon cilantro seeds

 

Preparation

1. Rinse the cherry peas and put them in a blender.

2. Cut the onion into small pieces. Also chop the garlic and the herbs. Put everything into the blender with the chickpeas. Mix well with all the spices.

3. At next, chop the pickled lemon very finely and fold into the chickpea mixture.

4. Put the sesame seeds in a deep dish. Form 10-12 small balls from the chickpea mixture and then roll them lightly in the sesame seeds. Use more sesame seeds if desired.

5. Deep-fry the balls in hot oil for about 4-5 minutes

You can enjoy the salted lemon falafel with a variety of side dishes, such as tomato salad, fresh salad, couscous salad, lentil salad, eggplant, flat bread and much more.

Ready, bon appétit!

 


moroccan sweet potato soup

In times when one can only dream of travelling, we take you on a journey of taste. This delicious sweet potato soup is typical for Morocco and convinces with its very special exciting fiery aromas, which will bring the flair of Morocco into your kitchen.

 

You need

500g sweet potatoes

2 large carrots

1 onion

3 cloves of garlic

1 tablespoon ghee

400 ml broth

120 ml coconut milk

1 teaspoon paprika powder (sweet)

1 pinch of cumin

1 pinch of nutmeg

salt

1 pinch of tiger malabar pepper

0,5 teaspoon chili

1 lemon

cilantro

 

Preparation

1. First, the sweet potatoes and carrots must be peeled Then cut into large pieces.

2. Then dice the onion and garlic.

3. Put the ghee in a pot and heat it up. Now add the onions, garlic, sweet potatoes and carrots and let them fry for about 5 minutes.

4. Then deglaze with the broth and cook covered at medium heat for another 10 minutes

5. After the 10 minutes, add the coconut milk. Add all the spices and simmer for another 5 minutes. Squeeze the lemon and mix well.

6. When the vegetables are cooked soft, mix the soup with a hand blender until creamy (alternatively, crush it with a fork).

7. Chop the coriander and garnish the soup with it, also season with pepper and chilli pepper.

Ready, enjoy it!

 


 

strawberry-vanilla ice cream to go

Ice Ice Baby… Sweeten your start into the summer with this delicious homemade fruit-vanilla ice cream. You are spoilt for choice when it comes to fruit, we have chosen strawberries to match the coming strawberry season.

 

You need (for 12 ice creams)

150g strawberries

1 vanilla pod

175g sugar

2El lemon juice

150ml milk

150g whipped cream

4 egg yolks

 

also

12 ice-cream cups on a stick (75 ml each)

 

Preparation

 1. Give 100g of the sugar in a pot with 4 tablespoons of water. Let it boil down at high heat for about 3-4 minutes until a thick syrup is formed.

2. Rinse the strawberries and dab dry. Then puree them finely with the lemon juice and syrup.

3. Cut the vanilla pod open lengthwise and scrape out the pulp. Bring to the boil together with the milk, cream and 50g of sugar to make a vanilla milk.

4. Put the remaining sugar (25g) in a bowl over a hot water bath and whip until creamy

5. Pour the vanilla milk into the bowl and mix both together Do not stop until the mixture is evenly thick and creamy. Caution: do not bring to the boil!

6. When a creamy mass has formed, remove the bowl from the hot water bath and stir quickly in a cold water bath until cold

7. Alternately put the fruit puree and the vanilla mass into the ice cream bowls. Use a knife or fork to cut into the individual ice cream cups and mix the masses together a little.

8. Put the filled ice cream cups in the freezer for at least 4 hours

😋 Ready, enjoy it! 😋

 


 

fried vegetables with mango-curry-dip

The perfect snack for fried vegetables in between. As a dip, there is a fruity, slightly spicy mango-curry dip, which simply harmonises perfectly with the crunchy vegetables. You can expect a real flavour explosion and why not try a great alternative to 08/15 potato wedges with mayo and ketchup?

 

You need

for the fried vegetables

700g vegetables of your choice – e.g. broccoli, zucchini, green asparagus

2 proteins

100g flour

100g wheat starch

salt

pepper

1 l oil for frying

 

for the dip

½ Mango

100g cream cheese

1 tablepsoon Curry powder

½teaspoon pepper

1 garlic clove

1cm grated from a piece of ginger

salt

 

also

sea salt for finishing

1/2 lemon

 

Preparation

1. For the vegetables: clean, rinse and dry the vegetables very well. Cut everything into 1/2 cm thin slices or divide into small florets. Salt everything lightly.

2. Sieve the flour together with the starch into a bowl. Add the two egg whites and season with salt and pepper. Mix everything well.

3. Stir in 300 ml cold water with a whisk until a smooth dough is obtained. Caution: the dough should not be too thick, but also not too thin to adhere well to the vegetables.

4. Heat the oil in a wide tall pot (or deep fryer). Tip: the temperature is correct when small bubbles rise from a wooden spoon handle dipped into the bottom of the pot.

5. While the oil is hot, put the vegetables in the bowl with the dough and mix well. Remove pieces one by one from the dough with large tweezers or e.g. pasta tongs, wipe off excess dough.

6. Put pieces in the hot oil. Add only enough vegetables to the fat so that the pieces do not touch each other. Fry for 3-4 minutes until light brown. Remove with a skimmer and place on kitchen paper.

7. For the mango-curry dip: Mix all ingredients well.

8. Serve the fried vegetables together with the mango-curry-dip

😋 Ready, enjoy it! 😋

 


 

meatballs with cranberries, yoghurt and herbs

This delicacy has its origin in Jerusalem. Jerusalem, a city blessed with an incredibly rich and intricate cuisine, inspired by ancient traditions to waves of new immigration. Surprisingly one of the passions when it comes to food? Meatballs. The different flavours of this recipe create a complex version of sweet and sour, from the combination of dried figs, cranberries and yoghurt in combination with the savoury meatballs.

 

You need

1kg minced lamb

2 medium sized onions

500g large shallots

1 large egg

3 cloves of garlic

1 bunch of flat parsley

100g dried cranberries

5 dried figs

3/4 teaspoon of ground allspice

3/4 teaspoon cinnamon

1/2 cup of oil

1 cup of white wine

2 cups chicken stock

2 bay leaves

2 sprigs thyme

pinch of sugar

1 cup of yoghurt

salt

pepper

 

Preparation

1. Place the minced lamb in a large bowl with the chopped onions, chopped parsley, garlic, allspice, cinnamon, cranberries, egg, salt and pepper Mix everything with your hands and then form balls about the size of golf balls.

2. Heat one third of the oil in a large pot over medium heat. Put some of the meatballs in it and fry for a few minutes. Turn them constantly until they get colour everywhere. Then take them out of the pot and put them aside. Fry the remaining meatballs in the same way.

3. Clean the pot or take a new one and add oil. Add the shallots and fry over medium heat for 10 minutes until golden brown, stirring frequently.

4. Add the wine, bring to the boil briefly, then add the stock, bay leaves, thyme, sugar and a little salt and pepper

5. Place the figs and meatballs between and on top of the shallots. Important: the balls must be almost covered by the liquid. Bring to the boil, cover with the lid, reduce the heat to a very low level and simmer for 30 minutes.

6. Remove the lid and simmer for another hour or so until the sauce is reduced and the flavour is intensified Season to taste and season with salt and pepper if necessary.

7. Pour the yoghurt over it and sprinkle with herbs.

😝 Ready, enjoy your meal! 😝

 


 

Mini cherry crumble with vanilla ice cream

Sweet and also fruity, and warm and cold at the same time – this is what characterises this delicious cherry crumble with vanilla ice cream in mini format. The aroma from the oven is guaranteed to make your mouth water.

 

You need

75g kernel oat flakes

75g flour

50g brown sugar

75g soft butter

50g flaked almonds

20g vanilla sugar

1 pinch of salt

500g fresh cherry

15g brown or white sugar

30g cornstarch

 

for the ice

200ml milk

250ml cream

3 egg yolks

130g sugar

1 vanilla pod

 

also

small moulds (about 7)

 

Preparation

1. knead all ingredients together for the Sreusel. Only mix in the flaked almonds separately. Then set aside.

2. cut the fresh cherries in half and stone them. Preheat the oven to 180 degrees. Then mix with the sugar and cornflour. Divide the cherries into small moulds and sprinkle them with the crumbles. Place in the oven for 25 to 35 minutes.

3. in the meantime prepare the vanilla ice cream. For the ice cream, cut the vanilla pod lengthwise and scrape out the pulp. Then beat the egg yolks with sugar and vanilla pulp until fluffy. Briefly heat the milk with the scraped out pod in a saucepan.

4. in the next step, gradually mix the warm milk with the egg mixture. Pour the mixture back into the pot. Simmer gently while stirring constantly until the mixture begins to thicken.

5. remove the pot from the heat, remove the vanilla pod and let the mixture cool down completely.

6 Whip the cream until stiff and fold into the cooled egg-vanilla mixture. Let the ice cream mixture freeze for about 1 hour.

Serve cherry crumble with vanilla ice cream on top.

😋 Ready, enjoy your cherry crumble! 😋

 


 

sweet and juicy Chia banana bread with walnuts

Be careful, danger of addiction. With this juicy sweet chia banana bread, you don’t have to feel guilty anymore. In fact, it provides you with plenty of vitamins and nutrients. Simply delicious and ready to eat in no time – you can find the recipe in our blog! Have fun baking it again.

 

You need

200g soft butter

1 tablespoon honey

1 vanilla pod

3 very ripe bananas

3 eggs

250g wholemeal flour

1 teaspoon baking powder

30g chia seeds

6 tablespoons of milk

100g walnuts

 

Preparation

1. Preheat the oven to 180 degrees

2.Beat the butter until frothy.

3. Remove the pulp from the vanilla pod and mix into the foamy butter.

4. Add one egg after the other Stir again and again.

5. Mash two bananas with a fork until you get a puree. Then stir into the butter-vanilla cream. In the next step add the honey.

6. Mix the flour with the baking powder and the chia seeds. Then stir into the butter-banana mixture by the spoonful, alternating with the milk.

7. roughly chop about 3/4 of the walnuts and add them.

8. lay out a box form with baking paper. Add the dough.

9. cut the remaining banana lengthwise and lay it on the dough, pressing it in slightly. Spread the remaining walnuts on the dough in the same way.

10. bake for about 1 hour.

😋 Ready, enjoy your banana bread😋


 

juicy apple pie with vanilla cream

Easter is just around the corner. Probably we will all celebrate it a little bit differently than usual, but why not bake a delicious apple pie and distribute some pieces to the neighbours at Easter? That way you can put a smile on the face of your fellow human beings even in these challenging times.

 

You need

for the dough

200g flour

2 teaspoons baking powder

75g soft butter

30g sugar

20g vanilla sugar

1 egg

1 pinch of salt

 

for the filling

0,5l milk

75g sugar

1 vanilla pod

3 eggs

40g cornstarch

1 pinch of salt

for the covering

500g small apples

1 lemon

3 tablespoons honey

 

also

flour around Edit

butter for greasing the baking tin

3 tablespoons honey to brush the apples

sugar and cinnamon

 

Preparation

1. Start with the pudding: first separate the eggs. Then put some milk in a bowl and mix it with the pulp of a vanilla, the egg yolk and the starch. Bring the rest of the milk to the boil and add the mixture to the boiling milk. Beat the egg whites with the sugar until stiff and fold into the mixture. Bring to the boil again, then cool down. Now put the pudding in a bowl and let it cool down. Make sure to cover it with cling film so that no skin can form.

2. In the next step grease the baking tin with some butter. Then mix all the ingredients for the dough together to make a smooth dough. Spread this dough out in the baking tin and cover the rim about 2cm high. Prick the bottom with a fork. Then put it in the fridge. At the same time preheat the oven to 150 degrees.

3. Peel and core the apples, cut them into slices of about 0.5cm thickness and put them into a bowl filled with water and lemon juice

4. Take the pudding by the hand and stir well again. Then add honey and lemon grater and stir until you have a smooth cream. Pour this cream into the baking tin.

5. Take the apples out of the water and drain them well. Now spread the slices on the filling as desired. Then put the cake in the oven for about 70 minutes.

6. When the cake has reached a good browning, take it out of the oven and brush it with honey. Take the cinnamon and sugar and spread over it.

😋😝 Ready, enjoy your cake! 😝😋

 


 

Noodles with pea pesto, refined with Pakistani Crystal Salt

If you love homemade pesto as much as we do, then watch out – this pea pesto will blow your mind. The Pakistani Crystal Salt adds the finishing touch to the delicious pesto.

 

You need

2 tablespoons almonds

180g peas

Pakistani Crystal Salt

½ lemons

40g parmesan cheese

½ bunch of flat parsley

2 stems of mint

6 tablespoons of olive oil

Tiger Malabar Pepper

200g linguines

 

Preparation

1. First roast the almonds in a pan until golden brown and let them cool down. Important – do not use any fat or oil.

2. Boil about 16og peas in salted water and rinse with cold water. Then put them into a bowl.

3. Rinse the lemon hot, grate the peel finely and squeeze out the juice. Also grate the parmesan finely. Rinse and dry the herbs, pluck the leaves and chop them finely. Put everything together with 5 tablespoons of olive oil in the bowl with the peas. Also add the roasted almonds.

4. Chop everything with a hand blender. Then season with salt and pepper.

5. Cook the linguine in salted water until al dente. Heat 1 tbsp. olive oil and the remaining peas in a pan. Drain the pasta briefly, put it in the pan, add the pesto, dilute with about 100 ml pasta cooking water and mix well.

6. Arrange, sprinkle with herbs and remaining parmesan and season with the Pakistani Crystal Salt.

😝 Ready, enjoy your meal! 😝

 


 

Soba noodle bowl with Kalahari Salt

Soba noodles, which are not very well known in this country, are a speciality in Japan, along with sushi. The low-calorie noodles made from buckwheat, combined with vegetables, are the perfect dish to get you ready for the summer.

 

You need

300g soba noodles

100g edamame

150g sugar peas

Kalahari Salt

3 carrots

1 tablespoon lime juice

ginger

3 tablespoons sesame (black and/or white)

pepper

sesame oil

1 chopped clove of garlic

chili flakes

2 tablespoons soy sauce

fresh coriander

sriracha sauce

 

Preparation

1. Wash, peel and grate the carrots into long thin pieces with a grater.

2. Prepare the soba noodles and the edamame according to the instructions on the packet.

3. Then put the soba noodles and the edamame together with the carrot strips and the sugar beans in a wok, alternatively a saucepan, and fry over a high heat for 5 minutes in sesame oil. Add the garlic.

4. Clean the coriander and pluck into small pieces. Add it together with the soy sauce, ginger and sesame seeds and stir well. Add chili flakes as desired. Season with lime juice, Kalahari Salt and pepper. Fry everything on medium heat for another 5 minutes.

Serve with Sriracha sauce.

😝 Ready, enjoy your meal! 😝

 


 

Pancakes with vanilla in acacia honey

Airy warm pancakes in combination with our acacia honey with vanilla are an absolute dream. The mild honey with vanilla aroma in combination with the mascarpone and pancakes promises a real harmonious taste experience for young and old. The apples also give it a slightly fruity touch.

 

You need

for the dough

500g flour

2 packages baking powder

4 eggs

100g sugar

20g vanilla sugar

150ml milk

1 pinch of salt

butter for the pan

 

for the mascarpone cream

250g mascarpone

pulp of a vanilla pod

 

for the apple compote

2 apples

80g brown sugar

1 tablespoon lemon juice

3 tablespoon orange juice

1 teaspoon cinnamon

acacia honey with vanilla

 

Preparation

  1. Mix the mascarpone with the vanilla pulp and let it stand for a short time.

2. Peel the apples and cut them into slices. Put them in a pot and let them simmer with the orange juice, lemon, brown sugar and cinnamon for about 10 minutes at medium heat.

3. For the dough mix all ingredients together until you get a creamy dough.

4. Add butter to the pan. Fill half a ladle with the dough and fry on medium heat until both sides are golden brown.

5. Serve the pancakes with mascarpone, vanilla honey and the apple compote . If you like you can sprinkle some cinnamon and sugar on top.

😄 Ready, enjoy your meal! 😄

 


 

Creamy cashew salmon curry with Moroccan Salt lemons

A true curry dream is this wonderfully simple recipe that promises soulfood ambitions. The tender salmon harmonises wonderfully with the hearty, aromatic and above all creamy curry cashew sauce. Simply super aromatic and seductively creamy! The Salt lemons also provide a fresh note and refine this great dish.

 

You need

150ml coconut milk

100g cashew nuts

1 tablespoon red curry paste

1 tablespoon lemon juice

300 ml water

2 tablespoons curry powder

1 Salt lemon

2 salmon fillets

salt

pepper

1/2 teaspoon sweet paprika powder

1 tablespoon coconut oil

fresh oregano for the garnish

individual potatoes or rice as a side dish

 

Preparation

1. For the curry sauce, put the coconut milk, cashew nuts, red curry paste, curry powder with the lemon juice and water in a blender and mix until creamy Salt properly.

2. Put coconut oil in a pan and fry the salmon fillets sprinkled with salt and paprika powder for about 3-4 minutes on the spiced side.

3. In the meantime, cut the Salt lemons into slices.

4. Turn the fish so that the spiced side is facing upwards and pour the curry sauce into the pan. Add the lemon slices and simmer for another 10 minutes at medium heat.

5. Season with pepper, garnish with fresh oregano and serve with any side dish.

😝 Ready, enjoy your meal!😝

 


 

juicy apple-vanilla muffins with cinnamon and sugar

An unbeatable team: apple and cinnamon. Exactly this delicious, juicy and fruity duo in muffin mini format is perfect for snacking on in between or as a gift. They are perfect for those who have little time and love simplicity.

 

You need (for 12 muffins)

130g soft butter

2 eggs

3 apples

150 g sugar

1 vanilla pod

vanilla sugar

200 g flour

2 teaspoons baking powder

2 tablespoons lemon juice

1/2 teaspoon cinnamon

5-6 tablespoons of milk

Icing sugar

 

Preparation

1. Preheat the oven to 180 degrees.

2. Wash the apples and cut half into slices. Peel the other half of the apples, cut into eighths and cut into small cubes. Mix the vanilla sugar with the cinnamon and roll the apples in it. Then set aside.

3. Mix the softened butter with sugar, lemon juice and the eggs until foamy.

4. Then add flour, baking powder, cinnamon and vanilla pulp and mix together with milk to a creamy dough.

5. Mix the apple pieces into the dough.

6. Now put the dough into the muffin tins. Spread the apple slices on top and press them in slightly.

7. Bake the muffins in the middle of the oven for about 20 to 25 minutes.

8. Let them cool down and sprinkle with some icing sugar.

😝😄Ready, enjoy your meal! 😄😝

 


 

Shakshuka with Tellicherry Pepper

Shakshuka – an absolute classic dish among egg dishes and wonderfully uncomplicated. The juicy pan dish is a North African speciality and at the same time a kind of (breakfast) national dish in Israel.

 

You need

2 red peppers

1 large onion

5 tomatoes

2 tablespoons tomato paste

1 garlic clove

4 eggs

2 tablespoons of olive oil

paprika powder

1 pinch of sugar

salt

Tellicherry Pepper

flat leaf parsley

 

Preparation

  1. Clean, wash and chop the peppers. Peel and finely dice the onion.

2. Heat olive oil in a pan. Fry the small minced onion together with the small minced paprika and the chopped garlic for about 5 minutes while stirring.

3. Peel and chop the tomatoes and add them as well.

4. Mix with tomato paste and spices and let simmer openly for about 10 minutes.

5. Now press 4 hollows for the eggs into the tomato mixture with a tablespoon and beat one egg into each. Put the lid on and let it simmer for about 5 minutes more. The egg should still be slightly liquid inside.

6. Sprinkle herbs to taste and season well with Tellicherry Pepper.

😄 Ready, enjoy your meal! 😄

 


 

stuffed eggplant with tomato salad, seasoned with multicoloured pepper

A dish that is perfect for every season: Enjoy lukewarm with grilled food in summer or hot from the oven in winter. This is exactly what our delicious recipe promises!

 

You need

for the stuffed eggplant

2 large eggplants

100g millet

50g walnuts

3 tablespoons of olive oil

multicoloured pepper

salt

1/2 lemon

flat leaf parsley

200ml yoghurt

1 pinch of sugar

 

for the tomato salad

6 large tomatoes

2 red onion

1/2 lemon

2 tablespoons of olive oil

multicoloured  pepper

1/2 lemon

salt

flat leaf parsley

 

Preparation

1. Preheat the oven to 200 degrees.

2. Chop the tomatoes and onions and mix them in a bowl with the lemon and the oil. Season with salt and pepper.

3. Wash thr parsley, pluck it small and mix it with the tomato salad.

4. Season the yoghurt with salt, pepper and sugar. Put aside and let it stand.

5. Wash the eggplants and cut them in half lengthwise. Cut the flesh out with a knife, dice and put aside. Brush the eggplants inside and out with olive oil and place them on a baking tray lined with baking paper in the oven. Bake for about 20 minutes.

6. Cook the millet according to the instructions on the packet.

7. Fry the flesh of the eggplants in a pan with hot oil until firm to the bite.

8. Stir in the millet. Add part of the walnuts and then season with salt and pepper.

9. When the eggplants are cooked soft, take them out of the oven and fill them with the mixture. Sprinkle with lemon juice.

10. Spread the fried eggplant pieces with the yoghurt on the baked eggplants. Garnish the eggplants with the remaining walnuts together with the parsley. Serve with the tomato salad.

😄 Ready, enjoy your meal! 😄

 


 

Spinach-avocado toast with egg and Smoke Salt

Whether as a light meal in between, as an elegant appetizer or with a salad as a side dish for dinner- this spinach-vocado toast with egg and Smok Salt shines in every role. In combination with the Smok Salt the toast gets a smoky note.

 

You need (for 2 toasts)

4 wholemeal toast

1 ripe avocado

80g spinach

150g cream cheese

3 eggs

Smoke Salt

1/2 lemon

 

Preparation

1. Wash the spinach and pat dry.

2. Cut the avocado in half and remove the stone. Carefully peel the halves, then cut them lengthwise into slices.

3. Toast two toasts crispy. Spread the slices of toast with cream cheese, salt and pepper. Then spread a handful of spinach on the toast and fold up.

5. Place the avocado slices on the toast and immediately spread some lemons on top so that they do not discolour.

6. Cook the eggs until soft/hard. Then cut them in half and place them on the toast in the same way.

7. Season with Smoke Salt and serve immediately, still warm.

😋😄 Ready, enjoy your meal! 😄😋

 


 

chocolate waffles with vanilla-mascarpone cream

Crispy, warm, delicious – this describes pretty much our chocolate waffles with vanilla-mascarpone cream. The combination of fresh figs and crunchy pine nuts round off the waffles.

 

You need

for the dough

200g dark chocolate

200g whipped cream

150g soft butter

50g sugar

20g vanilla sugar

½ lemons

3 eggs

25g flour

2 tablespoons of cocoa

2 teaspoons baking powder

150 ml milk

1 pinch of salt

 

for the cream

250g mascarpone

pulp of a vanilla pod

 

for the set

4 figs

40g pine nuts

optional coconut shavings

 

Preparation

1. Break the chocolate into small pieces. Put it together with the whipped cream in a saucepan and melt it at low heat. Stir constantly.

2. Put sugar, vanilla sugar and salt in a bowl. Now stir in the melted cream and mix everything until creamy.

3. Mix in cocoa and baking powder and add to the cream together with the milk.

4. Separate the eggs. Beat the egg whites until stiff and put them aside.

5. Beat the egg yolk with the soft butter in a separate bowl for a few minutes. Add flour to the egg yolk mixture. Add to the cream.

6. Then carefully fold in the egg white as well.

7. Put the mascarpone in a bowl and mix with the vanilla pulp.

8. Roast the pine nuts in a pan until golden brown.

9. Serve waffles with vanilla-mascarpone cream, figs and pine nuts.

😋 Ready, enjoy your meal! 😋

 


 

colorful salad with burrata and Tiger Malabar Pepper

How about a salad that reminds you of warm summer evenings during the cool winter days?
Then try out our light salad recipe, which combines sweet and salty and with which you will embark on a true taste journey!

 

You need

1 burrata

150g rocket salad

green pesto

3 tablespoons of oil

1 tablespoon honey

200g cocktail tomatoes

1 yellow bell pepper

1 red pepper

3 peaches

pine nuts

popcorn to garnish

salt

Tiger Malabar Pepper

 

Preparation

1. Clean the arugula and put it in a bowl.

2. Cut the peppers into strips. Stone the peaches, cut them into pieces and add them as well. Then season with oil and salt.

3. Place the burrata on the salad and cut it open slightly.

4. Roast the pine nuts without additional oil in a pan over medium heat, turning them frequently until they are golden brown.

5. Then spread pine nuts, pesto and popcorn on the salad.

6. Finally season with Tiger Malabar Pepper.

😄 Ready, enjoy your meal! 😄

 


 

beetroot feta spread with Persian Blue Salt

Wanna put some variety on your bread?

This simple recipe not only looks great visually, it tastes great too, because the combination of feta, mint and pomegranate seeds is wonderfully fresh and exotic in taste.

A good country bread or baguette with a crispy crust goes best with this spread. The crusts make the beetroot-feta spread particularly tasty.

Beetroot feta spread is also ideal for dipping vegetables.

 

You need

200g beetroot (fresh or vacuum)

125g feta

fresh mint

½ lemon

½ garlic clove

pepper

Persian Blue Salt

rucola salad

crusty bread or baguette

pomegranate seeds for garnishing

optionally 1 teaspoon black cumin

 

Preparation

1. Cook fresh beetroot tubers unpeeled (optionally use vacuum-packed beetroot). Leave to cool, peel and cut into about 1 cm thin slices.

Our TIP: Wear gloves, otherwise you will get very nicely coloured hands.

2. Then crush and mix the beetroot with the previously coarsely crumbled feta using a fork.

3. Chop the mint leaves very finely. Also chop the garlic finely. Stir in both.

4. Season with lemon, pepper and the Persian Blue Salt.

5. Arrange on baguette or bread slices and garnish with rocket salad and pomegranate seeds.

Optionally serve with black cumin.

😇😍Ready, enjoy your meal! 😍😇

 


 

Oat biscuits with vanilla sugar

Coooookies! Who doesn’t love ’em, homemade cookies?! Maybe you’d like some delicious oatmeal cookies? Then try our recipe for them, it’s quick and easy. You get an extra portion of nutrients right away!

A little tip from us: the cookies taste even better the next day!

 

You need

400g butter

500g oat flakes

350g sugar

200g flour

70g vanilla sugar

2 eggs

2 package baking powder

2 pinch of salt

 

Preparation

  1. Melt the butter in a saucepan and mix with sugar. Add vanilla sugar and eggs, then mix in oat flakes.

2. Add flour, baking powder and salt and mix with the oatmeal mixture. Mix everything well. If the dough is too dry, add a few drops of water.

3. Form small heaps and put them on a baking tray covered with baking paper, press flat and then bake in a preheated oven at 200 degrees for about 12 minutes.

4. Sprinkle with vanilla sugar

🍪😋Ready, enjoy your meal! 😋🍪

 


 

Salmon refined with Smoke Salt and asparagus as side dish

The perfect start into the new year with a new recipe from us. Smok Salt salmon with asparagus not only sounds delicious, it tastes like it! Super easy and wonderful in taste!

 

You need

4 salmon fillets

2 tablespoons butter

1 lemon

2 bunches of green asparagus

Smoke Salt

salt

pepper

4 tablespoons honey

optional potatoes

 

Preparation

1. Oven preheated to 200 °C

2. Brush the salmon fillets with honey, squeeze lemon over the salmon fillets

3. Sprinkle with Smoke Salt, salt and pepper. Spread asparagus with butter.

4. Place the asparagus and salmon on a baking tray and bake at 200 °C for approx. 15 – 20 minutes (the baking time depends slightly on the size of the fillets).

5. Optionally serve with potatoes and dips.

😍Ready, enjoy your meal!😍

 


 

Burger and fries with saffron aioli

Do you need another idea for your next party? How about homemade burgers and fries? To give it all a very special taste experience, our saffron aioli should not be missing!

The unique aroma of saffron conjures up something completely new from a standard aioli. The saffron takes the aioli to the next level of taste and is suitable as a dip with crisp, fresh vegetables, French fries, fresh baguette, grilled food, fish and much more.

 

You need

150 ml sunflower oil

2 cloves of garlic

1 tablespoon hot water

1 egg yolk

1 lemon

1 teaspoon mustard

¼ teaspoon salt

¼ teaspoon pepper

0,1g saffron threads

60g greek yoghurt

 

Preparation

1. Place the egg yolk and mustard in a narrow tall beaker and mix with a hand mixer. Add the oil while stirring constantly.

2. Peel the garlic, press it through the press and stir it into the aioli together with 1⁄2 tsp. salt.

3. Grind the saffron threads finely in a mortar, place in a bowl and add hot water. Set aside.

4. Rinse the lemon with hot water, dab dry and grate about 1 tsp. of the lemon peel. Mix the aioli with the saffron, yoghurt and lemon peel until all ingredients combine evenly. Then season to taste with some lemon juice.

5. Refrigerate and season again with salt, pepper and lemon juice before serving.

🍔😋Ready, enjoy your meal! 😋🍔

 


 

vegetarian bolognese with Smoke Salt flavour

Mmm, it’s delicious. All those who have tried it before can’t get out of the gushing! So simple and yet so outstanding – our vegetarian bolognese with Smoke Salt.

Freshen up your spice rack with our Smoke Salt and let your palate experience a very special taste experience!  In addition to the vegetarian bolognese, Smoke Salt is also ideal for grilled or roasted meat, as well as for egg dishes, tomatoes, cucumbers and fish.

 

You need (4 persons)

400g spaghetti

120g vegetarian mince

2 large onions

2 cans of tomatoes (chopped tomatoes)

3 tablespoons tomato paste

2 cloves of garlic

Smoke Salt

pepper

1 tablespoon of oil

parsley to garnish

 

Preparation

1. Fry the vegetarian mince in the oil and add the pressed garlic.

2. Chop the onions and add them. Stir in the tomato paste. Add the tomatoes in the same way and mix well. Wash and chop the parsley and mix in.

3. Season properly with Smoke Salt and pepper. Bring to the boil and let it simmer for 5 minutes. At the same time bring the water for the spaghetti to the boil and then add it to the boiling water. Cook al dente according to package instructions.

4. Garnish with Smoke Salt and parsley.

😇😋Ready, enjoy your meal! 😇😋

 


 

Poultry tajine with Moroccan Salt lemons

Brrr, it’s cold outside. In this cold only one thing will help – a spicy warm dish! We have prepared a dish for you here, suitable for the icy winter time, which will definitely warm you up from the inside. We definitely love this dish and thanks to our Moroccan salt lemons it will not only warm you from the inside, but you will also go on an oriental taste journey.

 

You need (4 persons)

    1 ready-to-cook chicken (approx. 1.2 kg)

    500 g tomatoes

    4 onions

    2 carrots

    2 courgettes

    4 small dried chillies

    1 teaspoon ginger powder

    1 teaspoon turmeric powder

    100 g small pitted green olives

  2 salt lemons

2 salmon fillets

    6 cloves of garlic

    3 tablespoons of olive oil

    50g butter

    salt

    pepper

optional rice

    parsley leaf for garnishing

   Salt lemon for the garnish

 

Preparation

1. Tajine form, alternatively a large clay pot, water. Cut the chicken into small individual pieces, then season with salt and pepper and set aside. Pour hot water over the tomatoes, then skin and quarter them.

2. Then cut onions, carrots and courgettes into strips. Peel and roughly chop the garlic. Also chop the chillies coarsely.

3. Rinse salt lemons, then cut into coarse pieces.

4. Heat butter and oil in the tajine. Add onions and sauté until translucent. Then add the garlic, ginger, turmeric and broth and mix everything well, season with salt and pepper. Add the tomato quarters, chillies and the remaining vegetables and stir vigorously. Add the chicken pieces and simmer covered for about 45 minutes. Add a little stock in between.

5. Add the olives and lemons and simmer covered for another 15 minutes.

6.Garnish with parsley leaves and salt lemons.

🍋🍋🍋Ready, enjoy your meal! 🍋🍋🍋

 


 

magical vanilla cookies

Christmas is already over, and let’s be honest, such delicious cookies can be eaten all year round!

 

You need

115g sugar

250g butter

65g vanilla sugar

2 salmon fillets

500g flour

2 eggs

2 pinch of salt

Icing sugar for decorating

 

Preparation

1. Knead all the ingredients on a floured work surface to a smooth dough. Then wrap in cling film and place in the refrigerator for one hour.

2. Preheat the oven to 200 degrees top/bottom heat. Then roll out the dough on the floured work surface and cut out biscuits in any shape.

3. Now place the biscuits on the baking tray and bake for 10 minutes.

4. Sprinkle with icing sugar.

😋🎄👩🍳Ready, enjoy your meal! 👩🍳🎄😋

 


 

Creamy cashew salmon curry with Moroccan salt lemons

A true curry dream is this wonderfully simple recipe that promises soulfood ambitions. The tender salmon harmonises wonderfully with the hearty, aromatic and above all creamy curry cashew sauce. Simply super aromatic and seductively creamy! The Salt lemons also provide a fresh note and refine this great dish.

 

You need

150ml coconut milk

100g cashew nuts

1 tablespoon red curry paste

1 tablespoon lemon juice

300 ml water

2 tablespoons curry powder

1 Salt lemon

2 salmon fillets

salt

pepper

1/2 teaspoon sweet paprika powder

1 tablespoon coconut oil

fresh oregano for the garnish

individual potatoes or rice as a side dish

 

Preparation

1. For the curry sauce, put the coconut milk, cashew nuts, red curry paste, curry powder with the lemon juice and water in a blender and mix until creamy Salt properly.

2. Put coconut oil in a pan and fry the salmon fillets sprinkled with salt and paprika powder for about 3-4 minutes on the spiced side.

3. In the meantime, cut the salted lemons into slices.

4 Turn the fish so that the spiced side is facing upwards and pour the curry sauce into the pan. Add the lemon slices and simmer for another 10 minutes at medium heat.

5. Season with pepper, garnish with fresh oregano and serve with any side dish.

😝Ready, enjoy your meal! 😝

 


A PERFECT GIFT!

Are you looking for a gift? Do you want to add some nuances of taste to the spirits you are giving away?
Then our Botanical Gift Sets are just the right thing for you! With 3 precisely matched natural spices each, you or your
Loved ones can refine any rum, vodka or gin. Our “Spice Sets” are very trendy and are especially suitable for giving away at Christmas time.

With our following 3-spice sets you can round off your spirit(s):

Gin Botanicals – juniper berries, hibiscus flowers and star anise (Click here)

Rum Botanicals – Cocoa beans, Chinese berries and kafir lime shells (Click here)

Vodka Botanicals – mallow blossom, ginger and orange blossom (Click here)

And for lovers of gin cocktails and gin tonics the perfect gift:

Gin Botanicals Set of 10
Contains 10 selected spices, a bar strainer and corresponding recipe cards.
To emphasize the typical gift character, everything is sent in a noble wooden box.

Discover the world of botanicals or give away the opportunity for

new taste experiences!