06.
Apr.
Apr.
Fennel Tart
Due to my (and my blog’s) birthday yesterday, today’s post isn’t quite as extensive as my other ones, but I will still not deny you my amazing fennel tart recipe.
28.
Mar.
Mar.
On Fennel and a Delicious Fennel Risotto
Fennel is back! This bulb is a very special ingredient, due to its intense aroma and hints of anise. Fennel is one of those foods – either you hate it or you love it. But there is no doubt that it’s incredibly healthy.
23.
Mar.
Mar.
Buckwheat and Berry Cake
Have you baked with buckwheat before? Despite its name, buckwheat has absolutely no relation to common wheat, quite the contrary: it’s gluten-free and therefore a frequent ingredient in my own cooking. But that’s not the only advantage. Buckwheat contains a ton of iron, potassium and B-vitamins. Its high silicea content does wonders for our skin, hair and nails.
16.
Mar.
Mar.
From Quinoa to Millet to Polenta Porridge
There is a huge range of muesli and porridge recipes and myriad ways of preparing them. For the most part, our standard morning mueslis are quite plain: oatmeal or crunchy granola with milk and/or yoghurt, topped with berries. I like my porridge warm and extravagant, so every morning, I make my own individual, warm porridge variation. Here are four absolutely delicious, gluten-free and healthy porridge dishes featuring alternative grains. Definitely a health and energy boost to start the day!
05.
Mar.
Mar.
Welcome Lent with our “Life changing bread”
Were you still partying like a maniac last night? Celebrating with never ending drinks and crazy costumes and stuffing your face with doughnuts and other naughty foods like there’s no tomorrow? Enough! At least for me and many other health-conscious people out there. Because today is the start of Lent and that means fasting for 40 days.
03.
Mar.
Mar.
My KochAbo Cooking Session with meinWetter.tv
Verena from meinWetter.tv visited me at the KochAbo studio to look over my shoulder while I cook. Together, we made delicious crêpes with cottage cheese, salmon and rocket. You can find the video report and the KochAbo recipe here…
02.
Mar.
Mar.
Oscars, Michelin and Other Stars
It’s crystal clear – stars appear in movies and in the circus and Oscars are awarded for best actor/actress, screenplay, direction, music and more. Those other stars, the Michelin kind, are bestowed on top chefs. Does this all mean there’s no chance for people like us to ever get one of those coveted trophies? Maybe there is…
28.
Feb.
Feb.
Parsnip & Parsley Root – the Twins that Aren’t
Winter time is root vegetable time! And two of the main players in this category are parsnip and parsley root, both of which make a frequent appearance in soup veg bundles. I have noticed that very few people realise these two are very different types of vegetables. But no wonder, they look uncannily alike!
23.
Feb.
Feb.
Simply Divine Banana Bread
I first tasted the deliciously sweet Banana Bread in New Zealand. It’s ubiquitous there as well as in Australia and available in most cafes, although it probably originated in the US. It’s very quick to make and already spreads its yummy aroma during preparation. It’s also a great recipe for using up those bananas you weren’t quite quick enough to eat while they were still somewhat firm, and now they’re brown, soft and too sweet and you don’t know what to do with them.
21.
Feb.
Feb.
Phenomenal Burgers
Phenomenon and phenomenal – the hamburger. A phenomenon because the hamburger – burger for short – is hugely popular everywhere. It has a singular status. Particularly the homemade variety. Not just that, but burgers simply taste phenomenal.
12.
Feb.
Feb.
So Red, So Healthy – The Beetroot
The beetroot’s intense crimson colour comes from the betanin contained in the roots, a food dye used to colour pasta in Italy, but which can also dye all manner of other things. More often than not, the yummy red of your berry yoghurt or ice cream may not stem from the fruit it’s made of either, but instead from the natural dye of the beetroot.
08.
Feb.
Feb.
Healthy Blueberry and Buckwheat Cake
A dessert like a beautiful poem: blueberry and buckwheat cake, featuring agave/maple syrup and medjool dates. This cake barely contains any fat and substitutes classic granulated sugar with agave or maple syrup and dates.