Where the wild things are

On this plate – that’s where the wild things are. Ten of them to be more precise. And I’m quite sure, this is the supper Max enjoyed after returning home from his imaginative adventures. Deer fillet Deer escalope Wild boar entrecôte Wild boar salami chips Malaga morels Steamed Brussels sprouts Roasted pumpkin Mashed purple potatoes…

Parmigiana tower 💚

Parmigiana is an Italian oven dish consisting of thinly sliced veggies – usually eggplant – served with tomato sauce, Parmesan cheese and mozzarella. I built a nifty little tower with Parmesan cheese and mozzarella coated tomatoes, red onions and – last but not least – eggplant as well as Parmesan cheese chips and served it…

Roasted tomato sauce 🌱

We have a small market garden. Did I ever tell you that? That’s where the flowers eventually ending up on my plates grow (or rather used to). And most of the herbs. We have tomato plants as well. And the other day, almost all tomatoes turned red at once. Time to make roasted tomato sauce….

Floral butter

I was passing my Dinner for fourteen in review, when I realized that I’d forgotten to post the floral butter I made to accompany the bread. It’s not a recipe, really – more an idea of displaying the butter. But ist so cute that I don’t want to withhold it from you. Place the butter…

Chocolate • Caramel • Pear • Macadamia

Have you ever had a dessert so luscious that you couldn’t stop eating even when you were so full your stomach felt like exploding? If the answer is no, you’ll definitely have to try this one. And if the answer is yes, you still have to try it. ‘Cause that’s the kind of experience you…

Veal • Root vegetables • Bramata • Parsley

Ossobuco means comfort food for me (actually, it means “bone with a hole” in Italian, referring to the marrow hole in the cross-cut shank, but that’s totally beside the point). My mother used to cook it back home and I’ve continued that tradition. It’s a dish full of flavors and amazing meat just melting in…

Trout • Apple • Celeriac • Chives

This soup combines a smoky fish piquancy, a tart autumn apple note, subtly earthy celeriac flavors and an oniony chive aroma. It’s easy to make, low on carbs and it plates beautifully. In other words: perfect for your next dinner party. Soup: Peel and chop celeriac and apple, half and half. Boil them in salted…

Appetizers 🌱

Drinks and nibbles – that’s how to kick off a dinner party right. These delicious, vegan treats – carrot with paprika powder hummus, beetroot with cumin hummus and green pea with tarragon hummus as well as rosemary roasted almonds and lemon marinated olives – will surely amaze your guests. Hummus variations Blend 500 g canned…

Dinner for fourteen

Yesterday, we hosted a dinner party for my husband’s enchanting office colleagues. Five appetizers. Three courses, all served plated. Loads of planning, grocery shopping, cooking and table setting. Now you know why I haven’t been posting lately. I’ve been preparing. And this is the outcome: I went for appetizers with lots of flavors and suitable…

Apple oatmeal crisp

Autumn is harvest season! And our lovely neighbors were kind enough to share their harvest with us. Wonderful, tart Gravenstein apples straight from the tree. With a little help from my girls, the apples transformed into a delicious oven dish in the twinkling of an eye. Peel and slice 1 kg Gravenstein (or other tart…

Pumpkin • Shiitake • Pomegranate • Tamarind 🌱

Experimental autumn cooking with soft, squirting, chewy and crunchy textures combined with sweet, sour, smoky and savory tastes for a guaranteed flavor explosion. That’s the only introduction this dish needs. Pumpkin: Cut the pumpkin into wedges, season with fleur de sel, cinnamon, ginger and nutmeg and drizzle with olive oil. Roast for 20 minutes at…