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Tartine breakfast

26 Jun




A French open-faced sandwich, especially one with a rich or fancy spread.



Rich or fancy spread, that is the question here. I tend to go with fancy and colorful. And most important of all: Tartine sounds nice (better than bread breakfast). You will find lots of varieties of tartine bread or sandwiches in countries where bread is part of the daily food plan.

A few that I can think of are:

Brotstulle – Germany

Sandwich – UK/US and other English speaking countries

Chlebíček – Czech Republic

Smørrebrød- Sweden and Denmark

Bocadillo – Spain

Tartines are allrounders: They are great for breakfast, lunch and dinner. All you need is bread and a topping of your choice. I prefer colorful toppings and try to make my tartines healthy. As you can see in the picture, I used avocado, radish, tomato and egg. When I made this tartine I immediately had a good start into the day.

Two tipps that I have for you:

  1. Toast the bread before you put the topping on it (unless you use very fresh and fluffy bread)
  2. Use an oily base like butter, olive oil or sour cream

Next time you make your own tartine, do not forget to include colorful and healthy ingredients and you will see how happy this tartine will make you :)

Wishing all of you a good start into the week!

Liquid pleasures: Home-made smoothies

21 Oct

What’s healthier than ice cream? Smoothies. What’s better than juice? Smoothies. What makes you happy? Smoothies.

Voilà, I officially declare the smoothie our remedy for the upcoming winter months. My sister Becci believes in her breakfast smoothie. It took me a while to become a fan myself but now I think she is right. Smoothies without sugar added are an incredible refreshment and great start into the day. Maybe it is the bright color that fascinates. No, actually it is both: Taste and color!

Good news for you: There is very little that can go wrong with smoothies. All you need is a decent blender and you are ready to start smoothie-mania.

Red smoothie

I have prepared a selection of my favorite smoothies for you (quantities make 1-2 servings). Feel free to mix and match veggies and fruit:

Pink Power (see picture above)

Red beet (1/2 piece)

Banana (1 piece)

Soy milk or coconut milk (1 cup)

Vanilla flavoring or sugar (1 spoon)

Coconut flakes for decoration

Cucumber Mellow

Cucumber (1/2 piece)

Lemon (juice of 1/2 fruit)

Buttermilk (1 cup)

Pepper and Sweet Paprika as seasoning

Green and white smoothie

Green Zombie Variations (see picture above)


Spinach leaves (1 handful)

Soy milk (1 cup)

Coconut flakes (1-2 tablespoons)


Spinach leaves (1 handful)

Banana (1 piece)

Soy milk or butter milk (1 cup)

Lin seeds (1-2 tablespoons)

Cinnamon (1 teaspoon)

Coconut flakes (1-2 tablespoons)

Honey (1 tablespoon)


Diced apple (1 piece)

Banana (1 piece)

Spinach leaves (1 handful)

Lemon (juice of 1/2 fruit)

Celery (optional, 1 stick)

Fresh ginger (optional, 1 inch)

Tropical Breeze

Banana (1 piece)

Mango (1/2 piece)

Orange juice (1 cup)

Banana Classic (see picture above)

Banana (1 piece)

Milk or vanilla flavored soy milk (1 cup)

Ice cubes (3-4 pieces)

Weekend treat

Diced pineapple (1 cup)

Frozen or fresh raspberry (1/2 cup)

Soy milk (1 cup)

Mint leaves (a few leaves)

Crumbled chocolate muffin (1/2 piece)


1) Clean, peel and cut all ingredients as needed. Then add them to your blender and mix for 1-2 minutes until the liquid is smooth. Add 2-3 ice cubes if you like or a little water if the smoothie mixture does not come out liquid enough.

2) The smoothies can be stored in the fridge for a few hours but should be consumed the same day.

No preservatives are used: Therefore, the smoothie`s color can change quickly and they look and taste better if consumed immediately.

Heavenly dinner starter: Paté

14 Sep

Ulalaa, a paté recipe is a fine delicacy. Although liver is not the most favourite food of many of us French foie gras, made of duck or goose liver, reigns the tables of gourmets. In my opinion, home-made liver beef or chicken paté is just as delicious.


The inspiration for this recipe came to me on a rather unexpected note. As I was browsing a booked called ‘Eat fat, lose fat’ by Mary Enig and Sally Fallon that my sister had recommended to me I stumbled upon it and decided to keep it in mind.

A few days later, I had a conversation with Spencer, my sister’s boyfriend, about food entrepreneurs and why nobody has tried running a food truck serving meat delicacies based on the very red meat, e.g. liver, heart and what other organs there are, that we have almost completely wiped off our menus.

True. I am afraid that we have gotten too comfortable with traditional dishes like pizza, pasta, hamburgers, salad variations like caprese or cesar’s, sandwiches, tacos and the like. Liver just does not fit into this picture. But guess what is fantastic about it: Being a by-product, liver is very cheap and just as easy to prepare as a steak.


 Enjoy this recipe and I hope that some of you will let me know how they liked their home-made paté!

Before I forget, I would also like to mention Lynn, Spencer’s mom, for the good ideas and very delicious pecans she made me. The bag was gone faster than I could think. Maybe we should post the recipe so you can see what I am talking about. Stay tuned :)


1 lb/ca.500 g liver (chicken or beef)

1 cup veggie stock

1/4 cup port wine

5 tablespoons soft butter

2 tablespoons olive oil

2 garlic cloves

1 teaspoon rosemary, dried

1 teaspoon whole pepper corns, dried

1 tablespoon mustard


1) Cut the liver pieces in finger thick slices or cubes.

2) In a pan, heat up 2 tablespoons olive oil with 2 tablespoons butter and then add the liver pieces. Fry for about 10 min on all sides until the meat is cooked. Then put aside.

3) Prepare 1 cup of veggie broth. I used powder that can be dissolved in hot water.

4) In a cup or small bowl, mix together the port wine, rosemary, and mustard.

5) Put the pan back on the stove at small heat and pour both the veggie stock as well as the port wine mix over the meat. Stir until most of the liquid has evaporated. Put aside and let cool down for a few minutes.

6) In a blender, process all ingredients with 3 tablespoons of soft butter. If you feel that the paté needs to be moister, add a sip of port wine.

7) Transfer the paté into a glass or ceramic jar and keep it in the fridge until you serve it.

Tip: The paté tastes also great while still warm, ideally served on a warm piece of baguette.

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Meeting bacon & co: Sunday brunch time

30 Mar

This morning I had a creative start into the day. I woke up and went straight to the kitchen to prepare a nice little Sunday brunch. I proudly present:

Bacon & Co.


This brunch table reminds me of a still life painting. What you see arranged here are puff pastry wedges with red cabbage and goat cheese crumbles and bacon cheese muffins, accompanied by avocado, tomatoes and grapes. Both meals are oven baked and do not require a lot of prep time. With the spring time coming, enjoy a nice Sunday sunshine brunch!

Puff pastry wedges with red cabbage and goat cheese crumbles


1 pack puff pastry (or 1 roll pie crust)

1 glass red cabbage (Rotkohl)

2 tablespoons crumbles goat cheese



Before you start preparing, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

1) Cut the puff pastry into small rectangles. With your fingers, twist the ends together.

2) Fill with red cabbage and sprinkle with goat cheese and cumin (optional).

3) Cover a baking tray with baking paper and bake the puff pastry wedges until they are slightly brown (about 10 min). Serve warm.

Bacon cheese muffins


Bacon stripes

4 eggs

1/2 cup milk

1/2 grated cheese (e.g. pizza cheese)

salt, pepper, sweet paprika powder

spring onion for decoration


1) In a bowl whisk together the eggs, the milk, the cheese and the spices.

2) Take a muffin baking pan and lay out the bacon stripes cross-wise. Then pour over the egg mixture and place in the oven for about 20 min. The muffins are done as soon as the egg mixture is firm.

3) Decorate with spring onions and serve warm.

Side dish

Arrange a plate with sliced tomato, avocado, apple, and grapes.

The seasonal salad…

6 Dec

…and how to use healthy home delivery services.

Folks, it’s been a while and I apologize but lately my food creations were very limited. So nothing I could share with you. Too boring. Too busy. Bread and cheese. Quick Chinese wok dishes. Hmmmm. BUT I signed up for a great service a month ago: Every two weeks I receive a box from a delivery service called Sannmann Abo (http://www.abo.sannmann.comin Hamburg and they bring me only seasonal and local food. All is organic from local farmers. On top of the veggies, I order half a dozen eggs and a farmer’s bread. And the greatest aha effect for me: I receive regional types of cabbage, kale & co. that I would never dream of buying, yet be able to name. Once cooked the taste is delicious though. I will try to go for a translation for what I had in my box last time:

Pastinaken = parsnip, Petersilienwurzel = parsley root, Rotkraut = red cabbage, Selleriewurzel = celery root and Moormoehren = marsh carrots.

With that I started googling what else is out there and found a service called Hello Fresh (www., another one called Kochzauber ( and Ackerliebe (, made in Hamburg). So much German, I know, but that’s because I live in Germany these days. All three services are food boxes you order with individual ingredients matching the amount of people you want to cook for and recipes that tell you how to cook with the ingredients. If you’re a vegan or have to eat lactose free, your box ingredients will be adapted. Cool idea for those of us who do not travel a lot for work and enjoy cooking after work. Pricing is reasonable as well and most ingredients are organic.

That being said here is what I engineered for you:



DSC05607Ingredients (serves 2 people):

1 parsley root

2-3 small parsnips

half of a red cabbage head

1 spring onion

1 ounce/30 g soft goat cheese, alternatively: 1-2 tablespoons cream cheese

fresh lemon juice (1/2 lemon)

canola oil

a few pistachios and pine nuts

salt, pepper for seasoning


1) Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.

2) Peel and slice the parley root and parsnips and bake them for about 20 min.

3) Chop up the spring onion and the nuts. In a cup, mix 2 table spoons of canola oil, the lemon juice, a pinch of salt, the spring onion and the nuts together.

4) In a small cooking pot, bring water to a boil. Slice the red cabbage and boil it for about 10 min in salted water.

5) In a bowl, combine all ingredients, including the crumbled goat cheese and mix together. Season with pepper and serve.

Lazy Sunday night dinner

13 Oct

It’s dinner time! Today I had a lazy but beautiful Sunday with great weather outside. After a nice brunch we went outside for a long walk and for dinner I didn’t want to spend too much time in the kitchen, so I came up with this little creation: Sauted carrots and aragula salad with soy dressing & ginger.Count 10 min and your done :) Sayonara!

Sauted carrots and aragula with soy dressing & ginger


1 pack carrot sticks

1 garlic clove

2 hands arugula salad

tofu (optional)

pickled ginger slices (the ones you used for sushi)

2 tablespoons raisins

2 tablespoons dark soy sauce

1 tablespoon apple cider vinegar, rice vinegar or dark Chinese vinegar

fresh chili or chili flakes


curry powder

ground cinnamon  (optional)

1 tablespoon canola oil or peanut oil


1) Begin with washing the arugula salad and chopping the garlic clove

2) In a small bowl combine the soy sauce with the vinegar and a few bits of chili and garlic

3) In a pan or wok, heat the oil and saute the garlic. Then add the carrot sticks, the raisins, a spoon of the soy-vinegar dressing, and a drizzle of curry powder (about 1/2-1 teaspoon). Stir until the carrots get soft. Slightly season with cinnamon for a more exotic taste (optional)

4) On a plate, arrange the arugula salad on one half and cover with the remainder of the dressing. Decorate with pickled ginger slices. On the other half, put the sauted carrots.

5) If you have tofu at hand, add a few slices of tofu on the side or simple enjoy your dinner with plain rice or a slice of bread.

Vegan sweets

3 Apr


Vegan Treat

This month I am thinking V-E-G-A-N from breakfast to dinner. So far I am quite impressed with our Vegan Challenge. Day 3 is here and I don’t miss anything that I cannot eat. And I feel pretty fit, too. Although I have to admit that the sweet tooth is still there. Here is a little creation in case you feel like indulging in something sweeeet and deliccciiouuuuss :)

Ingredients (makes a handful):

1 slice pumpernickel bread (scrambled in mini pieces)

2-3 tablespoons hazelnut pieces (or coconut flakes)

4 tablespoons granola or muesli (can be a mix of oats, amaranth, flax seeds, whatever you have on storage)

3 tablespoons spelt flour

2-3 soft plums (cut in mini pieces)

1 tablespoon dried or chopped apple

2 tablespoons raw sugar or agave sirup

1 tablespoon cocoa powder

1 teaspoon cinnamon

2-3 tablespoons hot water


Combine everything in a small pot. Place on your stove over medium heat and mix until you have a firm dough (if the dough comes out too liquid add more flour; if it is not soft enough add more water). Then form small balls with two spoons or your hands.


Freezer (wrap in aluminum foil while still warm and freeze).

Holy Yummieness: Wholegrain Pear Tarte

24 Mar

Wholegrain Pear Tarte

Wholegrain Pear Tarte

Wholegrain Pear Tarte

Wholegrain Pear Tarte

Wholegrain Pear Tarte

Holy yummieness, this cake was delicious! I had my friend Miri over this weekend: What a special honor as I usually only get to see her once a year but when I see her we´re in action and that´s how this cake was born. Wish we had invented it but no, her mom has some very good recipes and so we kind of borrowed it from her.

I have to admit that I also created some confusion as I misinterpreted the recipe and forgot to cut the dough in half to make two layers. My cake came out with one layer of dough, covered with pears and nuts. Also, I accidentally sliced the pears. Be prepared that your pictures will not look exactly the same :)


2 glasses Williams Christ pears

150g cold butter

300g wholegrain spelt flour (Vollkorn-Dinkelmehl)

3-5 tablespoons cold water

1-2 tablespoons white sugar

50g brown raw sugar (brauner Rohrzucker)

5og ground hazelnuts

juice of one lemon (about 4 tablespoons)

2-3 tablespoons almond flakes

Cinnamon, ground cloves, garam marsala


1) Drain the pears and let them air dry for a few hours or dry them with a paper towel. The pears should come in halves.

2) Now, prepare the dough: Use your hands to mix the flour with the cold butter and the cold water. Form two balls of the same size and refrigerate for about 1 hour.

3) Before you continue with the tarte, preheat the oven to 200 degrees Celsius (400 Fahrenheit).

3) Combine the raw sugar with the hazelnuts and season with 1/2 teaspoon of cinnamon and ground cloves, optionally add Indian garam marsala seasoning.

4) On a clean surface sprinkle flour and roll out the two doughs. One will serve as the bottom of the cake, the other one as the cover.

5) Sprinkle a round baking pan with flour and cover the bottom with one of the two doughs. Use a fork to make rows of small holes. Then arrange the pears on top and sprinkle with fresh lemon juice. Finally, cover the pears with the hazelnut/sugar mix and carefully place the second dough layer on top.

6) In a small pan, heat up 1-2 tablespoons of butter and caramelize 1-2 tablespoons of brown sugar. Spread over the top of your tarte and decorate with almond flakes.

7) Bake for 30-40  min at 200-225 degrees Celsius (400-430 degrees Fahrenheit).

8) Serve cold or slightly warm with whipped cream and enjoy!

Vegan for a Night

24 Feb

Since I am quite new to the world of Vegan food and was introduced to it only about half a year ago by cook Björn Moschinski (see my Vegan style egg salad post), I felt like making new recipes this weekend: Vegan Mett, which is a meat imitation paste – in Germany it`s made from ground Pork meat normally – and Vegan Caprese, the Italian style tomato & mozzarella entree, in which I replaced the mozzarella cheese with tofu. We were quite full after our entree but since the boys didn´t want to miss out on meat, we had sweet pumpkin with couscous as our main course.

All in all, we had a great family weekend with lots of good food. We kicked it off with a nice baked chicken at Grandma`s on Friday for lunch, continued with a French style cheese, pate and red wine candle light evening, had a Saturday night Vegan feast with the brother & his girlfriend, and finished it this afternoon with tender beef, home-made mashed potatoes and an apple tart dessert at the uncle´s house. Luckily we made it to the swimming pool this morning so that our bodies hopefully won´t want to keep too much of all that food on our hips.

Here are the recipes for you:

Vegan Caprese Salad

Vegan Caprese (serves 3-4 if prepared as a starter)

2 tomatoes

1/2 pack of tofu

a few leaves of fresh basil

Seasoning: salt, pepper

Vinaigrette: olive oil, balsamic vinegar

This is how you make it: Wash the tomatoes, cut out the stem and make thin slices. Then cut the tofu in thin slices and put one piece on each tomato slice. Generously season with salt & pepper, decorate with basil leaves and finally sprinkle with olive oil and balsamic vinegar.

Vegan Mett (Vegan meat imitation paste)

Vegan Mett (Vegan meat imitation paste), serves 4 people

4 slices of rice waffles (puffed rice)

1 small diced onion

2-3 tablespoons tomato paste

Seasoning: Salt, pepper, sweet paprika, chili powder (optional), ground nutmeg, a small spoon of cider vinegar

This is how you make it: In a bowl, break the rice waffles into small pieces and pour over hot water (enough to cover the pieces). Add a small diced onion and 2-3 tablespoons tomato paste. Season with salt, pepper, sweet paprika, chili powder (optional), ground nutmeg, and a tablespoon of cider vinegar. Mix all ingredients well together and serve the Vegan Mett on bread or with veggies.

Sweet Pumpkin

Sweet Pumpkin (serves 3-4 people)

1 small pumpkin

1 orange

Seasoning: Salt, pepper, spicy paprika, white or raw sugar, cinnamon

Olive oil

This is how you make it: In a pot, bring water to a boil and dissolve a cube or teaspoon of veggie stock in it.  Meanwhile, cut the pumpkin in half or in quarters so that it fits in your pot. Then boil the pumpkin until you can separate it with a fork (about 10-15min). Cut off the skin and cut mouth-big cubes. Peel an orange and cut it in mouth-big pieces as well. Mix the pumpkin and orange pieces and season to taste. Be generous with the sugar if you like to caramelized the pumpkin a little bit. Then preheat a spoon of olive oil in your pot, add the pumpkin and orange pieces and steer well for about 5 min. Your kitchen will remind you of Christmas while you prepare this dish :)

A very nice side for the pumpkin is couscous. Prepare it according to the indication on the package. As a quantity I suggest to prepare 2 cups of couscous in 4 cups of boiled water. If the couscous is not pre-seasoned, add a pinch of salt and a teaspoon of canola or olive oil.

Appetizer: Quick bread rolls

19 Jan

Last night was one of those typical nights when we were late for dinner after a long day at work and lazy to go grocery shopping. We had veggies for a
salad in the fridge and so I decided to complete the meal with quick to make bread rolls. The spring onions and mozzarella give them a very delicious taste and they are also a perfect appetizer for any dinner party.

250g flour
125 ml lukewarm water
1/2 pack dry yeast or 10g fresh yeast
1 bunch spring onions
Mozzarella cheese (optional)
Seasoning: salt, pepper, sweet paprika, oregano or herbs de provence

1) Pour the flour in a bowl and start with blending in a generous pinch of salt, pepper, sweet paprika and herbs like oregano or a French herbs the provence mix.
2) Now place the yeast in the middle of the seasoned flour. If it’s fresh yeast, crumble it.
3) Pour a sip of water over the yeast and using a fork blend some flour in. Put the bowl aside for 15 min in a warm place covered with a kitchen towel or a lid. This way you activate the yeast.
4) Meanwhile wash and chop the spring onion.
5) Add the spring onion, optionally 2 tablespoons of small mozzarella cubes and pour the remaining water over the flour. Using your hands knead the dough until it’s smooth and doesn’t stick on your hands.
6) Again cover the dough and put it aside in a warm place for 20-30 min. At the same time start preheating your oven to 200 degrees. The dough should rise during that time. If it doesn’t try to move it to a warmer place.
7) Now form small round or pointy rolls and put them on a baking pan covered with baking paper or sprayed with oil. Reduce the temperature to 180 degrees and bake them until they have a nice golden color from both sides (approx. 15 min).

Tip: If you bake with dry yeast, you may skip step 3 and go on with combining the ingredients.

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