Tag Archives: honey

Getting to know: Newman Slayer Mustard

1 May


Artisan food production is getting more and more popular these days. Thinking back, it feels like it all started with the growing popularity of farmer`s markets and supermarkets like Wholefoods in the US or Alnatura (so called Bio Supermärkte) in Germany that gave us access to a wider choice of fresh and healthy food.

Almost 3 years ago, after traveling through the US, it also struck us back home that we wanted to pay more attention to what we eat and where it comes. One night, we opened our fridge to discover that 2 very industrial products still had their spots at our house: Mustard and ketchup.

Knowing little about how mustard is made, we wanted to give it a try, googled a recipe and bought the ingredients online. 6 weeks later, we got to taste our first batch and liked it so much that we went on with prototyping different flavors. The finale was a mustard tasting with a group of friends who gave us feedback on their favorite flavors.

Honey, rosemary and dill mustard immediately made it to the top three and they are now available in our little online store (http://www.newmanslayer.com/). Cinnamon bay leave, rum and chili mustard were among the more exotic ones that were liked and I later worked on a coffee flavored mustard inspired by coffee infused beers.

So far so good, we wanted to go a step further and launched our online store and facebook page last summer to keep our families, friends and followers in the loop. An important detail to be mentioned here: Our artisan mustard is light years away from industrial mustard – in a very positive way. There really is little comparison in the taste (I recognize the color and the spicy-ness); the taste is much more defined and subtle. On top of that, all of our ingredients are organic and we source them from producers  and vendors in Germany.


I hope I got you curious with our mustard. We would be very happy about a visit to our website and online shop or facebook page:






Simone’s home-made granola

22 Mar


Muesli and granola are my favorite breakfast meals. Paired with fruit they give you a powerful start into the day.

For a while I have been looking for a simple and kind of healthy granola recipe. I got inspired by Simone, our Airbnb host in Copenhagen, last weekend. She was so kind to invite us for breakfast on the Sunday morning and made us here home-made granola with yoghurt. Yummm.

I couldn’t resist to try my own version of it once back home and here is the result:


Sunflower seeds

Pumpkin seeds

Sesame seeds



Ratio: 1/2 cup of seeds & raisins on 1 large tablespoon honey

Simone used nuts as well (hazelnuts and almonds if I recall it right) and skipped the raisins. It’s up to you to decide which seeds or nuts you want to combine. Definitely use honey instead of brown or white sugar.


1) Preheat a pan and put a large scoop of honey in it as soon as the pan is warm (use medium heat, you don’t want to burn it)

2) While stirring let the honey melt. Then add your mix of seeds and raisins and keep on stirring.

3) Wait for the honey to caramelize. You will notice the caramelization by the change of color that will go from light brown to brown. Don’t wait for a dark brown nuance, that might burn your seeds.

4) Serve while still warm or let cool down and store in an air-tight container (e.g. Tupperware, glass jar).

P.S. Should you be planning a Copenhagen trip and not be sure about accomodation yet, I suggest to check out Simone’s apartment on Airbnb: https://www.airbnb.de/rooms/2547851

Festive two course meal and Happy Easter

20 Apr

Easter is here and like me you might be wondering what to cook this weekend, especially if you are expecting guests. I would like to share a two course menu with you:


Red beet carpaccio with arugula nest, goat cheese crumbles and walnut dressing

Main course:

Mediterranean roast with celery potato mash and honey glazed carrots.


Last Easter, we had a big family gathering and made a festive spring inspired meal for the entire family (12 people!). Not that we cook for such a big group on a regular basis but with the right piece of meat which can be parked in the oven it is actually not so difficult. The one thing you have to plan for is time though: I suggest roughly 3 hours for preparation and cooking. If you are not going to host such a big group, simply reduce the amount of ingredients, with 800g of meat you will succeed in making a nice meal for 4-5 people.

Happy Easter!

Starter: Red Beet and Aragula with Goat Cheese and Walnuts
Red beet carpaccio
4 pickled red beets
2 packs of arugula (rucola) salad, equals roughly 250-300 g
1 pack goat cheese crumbles or 1 piece creamy goat cheese (150g)
1 cup walnuts
olive oil (2 parts), walnut oil (1 part), dark balsamic vinegar (2 parts)
salt, pepper
crostini sticks for decoration
1) Use a sharp, long knife to very thinly slice the red beets. Your slices should be transparent. Place a layer of slices on a large plate.
2) Wash and dry the salad, put a small handful in the middle of the plate.
3) For the dressing, combine the olive and walnut oil with balsamic vinegar and season with salt & pepper. Pour over the salad. Do not forget to add the dressing only when you are ready to start serving, otherwise the salad will be squishy.
4) Chop up the walnuts with a knife. For a little extra, heat up the goat cheese crumbles. Now sprinkle the salad with the goat cheese crumbles and walnut pieces. Decorate with crostini sticks and serve.
Mediterranean beef roast with celery mash and honey glazed carrots
Ingredients (serves 12 people):
2 kg beef or veal roast
1 glas sun-dried tomatoes in oil, use a blender to turn them into tomato paste
2 cups creme fraiche or sour cream
1 l milk
100 g butter (3.5 oz)
1 pack spinach leaves (preferably fresh)
2,5 kg (5 pounds) potatoes
1 celery head
2 kg (4 pounds) carrots
1 lemon
salt, pepper, ground nutmeg
Mediterranean beef roast
1) Preheat the oven to 80 degrees Celsius.
2) Cut open the piece of meat in a spiral form as you want to fill it and roll it back together. Alternatively ask for about a 1 cm  (half inch) thick piece of meat. Put it on a flat, clean surface and season with pepper. Spread the dried tomato paste over the meat. Then put a layer of creme fraiche on top of the tomato paste and finally the spinach leaves. If you use fresh spinach leaves, blanche them in hot water for about 2-3 min until they are soft. Roll the roast and use a cooking thread to keep the roll together.
3) Preheat a large pan and add a layer of cooking oil before you add the meat roll. As soon as the pan is hot, sear the meat from all sides for about 2-3 minutes. Make sure that you sear the meat at very high temperature.
4) Place the meat in the oven, same temperature as before, for at least 1,5 to 2 hours. We additionally placed fresh rosemary bunches on the meat for more flavor. You want the meat to remain tender and not dry. It helps a lot to use a food thermometer as the meat needs to heat up to at least 60 degrees Celsius while baking.
5) Before you serve the meat, take it out of the oven, let cool off a little bit and cut it into finger thick slices. You can use the sauce that is left in the baking pan for the meat.
Celery potato mash
1) Peel the potatoes and the celery and cut both into mouth big pieces. Then boil both in salted water. With this large amount of potatoes and celery, preview at least 40 min.
2) Next drain the water, add about 500 ml of milk, the butter, salt, pepper, and a pinch nutmeg and mash the potatoes until smooth. Little chunks of potato or celery are totally fine. If you feel that the texture of your mash is not smooth enough add more milk and maybe also butter.
Honey glazed carrots
1) Peel the carrots and cut them into sticks or slice them. Then boil them in salted water for about 10 min until they are crispy soft.
2) Drain the carrots and add a few spoons of honey. Stir at low heat for a few minutes until all carrots are covered with honey and season with salt and drizzle with lemon juice.
Tip: How to arrange the plate
I recommend to use a geometric arrangement on the plate. As you see on the picture above, we put the potato mash into small glass bowls. If you grease small bowls with butter, you can turn them upside down on the plate and remove them for a nice little scoop on the plate.
If you use a squared plate instead of a round plate you can arrange the three ingredients in a horizontal row (e.g. carrots – meat – potato mash).

Bali chicken

1 May

Dear gourmet friends,

Today I have a little announcement to make: My Vegan challenge is over and successfully accomplished. The first two weeks went very well, apart from some stomach aches I got as a result of me eating too many wholegrain products. The last two weeks were tougher, especially the weekends. That´s when we like to eat out with friends. I don´t have many Vegan or Vegetarian friends so I managed to be through the menu in 1-2 minutes since I would typically land in a Vegan unfriendly place: Dry bread, plain rice or green salad would be my choice, which for a night out is a really unspectacular. One time I even got angry about my untasty dinner. But hey, I tried out some new and interesting recipes in the last 4 weeks as well.

Bali chicken

Now you might be wondering what I missed the most: To be honest, I missed cheese a looot, sometimes meat and yogurt. And to tell you what I ate on my first day off: Sausage and chicken meat…Hmmm. It´s BBQ time out with the spring arriving and I could not resist.

And for all the meat fans among us, I made one of my favorite recipes. Balinese style chicken. That is chicken thighs, marinated in Asian spices and soy sauce, served with white rice.

Ingredients (serves 4-5 people):

1,5 kg chicken thighs or wings

1 large onion

Half a garlic bulb (min 5 garlic cloves)

75 ml soy sauce

3 tablespoons honey

1 teaspoon roasted chili paste or sambal oelek, if you don`t have any, substitute with chili flakes

Fresh ginger (3-4 cm/1.5 inches)

2 tablespoons rice vinegar or cider vinegar and 2-3 tablespoons dark Chinese vinegar

1 cup tomato sauce (can be mixed with tomato paste)

Seasoning: sweet paprika powder, Chinese 5 spices, cloves, cinnamon, curry powder


1) Rinse the chicken meat and clean it (remove excess skin and fat)

2) Peel the onion, the garlic and the ginger. Cut the onion in slices and dice the garlic. Grind the ginger or slice it.

3) In a bowl, prepare the marinade:

Mix the soy sauce, the honey, the garlic, the ginger, the chili paste and all spices well together.

4) In a separate bowl,  mix the tomato sauce with vinegar.

5) Place the chicken in a casserole and apply a thin layer of salt on the meat. Then cover with marinade and finally top with tomato sauce.

6) Bake in the preheated oven at 230 degrees Celsius/450 Fahrenheit for about 55-60 min.

7) Serve with white rice or bread.

Tip: If you have time, marinate the chicken meat at least half a day in advance and it will be even tastier!

Find the original recipe in German here:


Ginger – lemon – honey drink, the perfect anti-flu cure

28 Aug

You might have been wondering why nothing was happening on Fourchette&Knife recently. Personal things kept me busy as I moved to Southern France a week ago. The good thing is: Expect some Mediterranean delicacies to be posted this fall.

The bad thing is: I got sick right after my arrival. The annoying part of it is that it’s 30 degrees outside with beautiful blue skies and I can’t really enjoy the water because of my cold.

For this reason, I want to introduce you to a home-made remedy that works both in summer and winter. You can use it for any kind of cold, and especially against a sore throat.

Don’t be too scared of the bitter and strong ginger taste, this drink will help you to feel better and it will give you your voice back!


Ginger root (4-5 cm long or more, can be stored)

1 lemon



1) Peel the ginger and cut it in slices, a 4-5 cm long piece is fully sufficient for your drink.

2) Bring 500 ml of water to boil and cook the ginger for about 5-10 min in the water.

3) Mix this brew with the juice of a lemon and add 1-2 teaspoons of honey, stir well, and enjoy!

The ginger trick – How to peel ginger:

I was told this trick by a friend in China and couldn’t believe that it had not come to my mind earlier!

Instead of peeling the ginger skin with a knife or a peeler (that wastes way too much of the ginger), simply use a teaspoon to scratch the skin off. Works wonderful!

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