easy
Salad dressing
In November 2019 I had the pleasure to cook for the inspiring Facilitathon event organized by the tireless people behind the NOW Association. Our amazing photographer Zhuliyan Zhekov (Instagram, YouTube) encouraged me to make a short video showing how to…
Quick comfort
How to pull together a quick, comforting meal with ca. 5 ingredients: Do you happen to have some cooked potatoes on hand? Why yes, as a matter of fact I do! Good for you! Chop them into cubes. Nope. Throw…
Rhubarb olive oil cake
Olive oil is not just for salad! It loves cake just as much… Think of it as the red cocktail dress of the baking world — it doesn’t feature in every event, but when you bring it out at the…
Quickie: hummus and pesto, a love story
Sometimes a spark of culinary inspiration lights up my every day life and I feel inspired to share it with the world, but then I think about the effort involved in writing a blog post (taking nice pictures, agonizing for…
A time of plenty
Summer is a time of plenty… a time to rejoice in tomatoes bursting with flavour; perfect, tiny, sweet wild raspberries; fresh, golden corn; huge zucchinis from the garden. A time when “cooking” is almost trivial. Go for a stroll in…
White asparagus and rhubarb soup
It is white asparagus season here in Germany! Those beautiful pale stalks are now gracing the local market stands, alongside some robust rhubarb… This spring I’ve been experimenting a bit with rhubarb in savoury applications with mostly pleasing results.
Pesto magic
Pesto is one of those lovely, practical condiments that lights up the room and brings dishes to life. Infinitely versatile depending on what else is happening on the table, you can take it well beyond the traditional basil staple.
Salad for breakfast
Yep, breakfast salad. Vibrant ruby grapefruit and crisp apple matchsticks drizzled with fresh-pressed ginger juice, a squeeze of lemon, barley malt syrup and chia seeds. On top of a day-old pancake. With some almond-soy yoghurt for creaminess. Not a bad…
Rosemary poached quince (and amaranth porridge! and Christmas!)
It’s been over a month since I got excited about some bright, beautiful, aromatic quince on a sunny autumn day in Berlin. I took them home and poached them in a simple syrup made with raw sugar, some organic orange…
