When our neighbors ask if we move because we stack boxes and furniture in front of our door we have a big event coming up. This time, a dream came true with Tollwasblumenmachen.de and Pflanzenfreude.de: we transformed an empty room where people meet to perform the warrior, sun salute, and downward dog into a green oasis.

Those who are plant enthusiasts like us will probably have heard of these two initiatives from Blumenbüro Holland. They not only inspire to bring flowers into your own four walls, they also bristle with lots of important information concerning plants. The right care, places and everything it takes to not only make us happy with the plants and flowers, but also ensure the flowers and plants are happy to be with us and bloom in full blossom. In the article on the event on Pflanzenfreude.de and Tollwasblumenmachen.de you find more information on the plants and flowers we used.

And we got loads of them! With colorful bouquets and a variety of home plants we created the perfect place for a cozy and relaxed afternoon with Apéro. Instead of a long table we set up small sitting areas with pillows, where our guests could have their drinks and nibbles, and could flee the cold and wet autumn weather.

The bar team mixed delicious cocktails like the “Flower Power” out of White Port Dry, pink grapefruit and elderberry liquor, or the “Orange is the New Black” out of gin, apricot cordial, and carrot juice. Matching the plant theme we developed a solely plant based menu which we served as Flying Buffet. We started with beet root falafel with apple chutney and horseradish cream, followed by black salsify soup with pear and walnut,

pumpkin risotto with sage and pine nuts, potato patties with golden kraut and fried onions, and as a sweet finish we had carrot cake with sea buckthorn. At this point, we want to thank Ben Donath who was not only in the kitchen with and for us during the event, but also helped Yannic preparing everything the day before and stood by our side with his great experiences as a chef.

Beside delicious food and drinks we also wanted to bring the topic of plants to our guests. Sibylle and Anna from The Style Lab, who decorated our location beautifully with flowers, gave a short DIY workshop for floral hoops. This way, everyone could take some green home with them.

Happy and satisfied we let the afternoon come to an end with the wonderful singer Rasha Nahas. A few weeks ago her voice flowed through an open window into our flat. Rasha sang during a small street festival on the playground and sweetened our workday. Enchanted, we took a piece of the cake we just photographed and brought it to her, just to hear she moved into the neighborhood not too long ago. Already while planning our Apéro we knew we wanted her as a singer that day. We are very happy she gave a small, private concert amidst the plants and flowers.

The beautiful atmosphere and the warmth of our dear guests made the day very special for us. We are incredibly thankful to realize such ideas with our partners. If you know our flat, you notice very fast how much we love plants and that we planted a small jungle in our home. For us, it was the perfect collaboration. So thanks again to Pflanzenfreunde.de and Tollwasblumenmachen.de for all the trust!

Do you remember our wonderful cooking night with Manufactum last year? We thought this special event needed to be repeated, so a few weeks ago we jumped into drafting, wrote product lists and schedules, tested recipes, chose flowers and decoration and invited lovely people. We aren’t professional event planners, so we’re learning with each event we organize and can optimize our workflow step by step. Well, some procedures you don’t want to improve. Like wandering through „the store of good things“, for which time cannot be long enough…Again it was a great pleasure to have the variety of Manufactum products to set the table and equip the kitchen. You can find a list of our favorites of that day at the end of this post.

Once more it was necessary to coordinate 20 people in one kitchen. And it was a particularly splendid one with unusual fancy hightech features, which we were allowed to use at the friends space of Freunde von Freunden. The fresh market veggies we bought should be converted in an autumnal three-course dinner: cauliflower soup with kale chips and pesto as starter, along with it freshly baked sourdough bread from the Manufactum’s in-house bakery brot&butter. As main course we planned stuffed pumpkin with a creamy porcini sauce and lambs lettuce with apple and spiced seeds, and as culmination elderberry plums with chestnut ice cream and cookie crumbles.

We kicked off with a variation of the classic whisky sour as welcome drink. That hit the bull’s eye so one or another wouldn’t have needed an alternative in terms of beverage for that evening…Afterwards we gave the starting signal for our 20 cooking enthusiasts to rush into the kitchen. The chaos could begin…Despite initial freethinking guerrilla cooking, everything went smooth, except for a few tiny faux pas (the soup was sloshed around the whole kitchen, the seeds were more smoked than roasted, just the usual…), and landed deliciously on our plates.

It always brings joy to our heart when we see people cooking together. When a delish meal is created in steaming pots and frying pans out of good ingredients, and to which everyone contributed his or her part.

We are grateful we are allowed to realize events like these and find people who join them with pleasure. Therefore, a huge thank you to all of our guests, who cooked all our recipes with love and carefulness! And last but not least to Manufactum, who trusted us again and created such a lovely evening hand in hand with us. An evening which passed way too fast…

For 2 servings

    Is there something better than spending a nice autumn day out in the forest; wrapped into warm socks and a woolen sweater, having the scent of mushrooms in your nose? A while back we were out and about with friends, strolling hours through the forests of Brandenburg, in search of bay bolete, rusty and birch boletuses, parasol and butter mushrooms, chanterelles and the dearly beloved porchini. Every few minutes there came a „porcini“-call out of another direction, what boosted the collecting mania even more. Because once started...you know what we mean. A mushroom basket can never be full enough!

    For fresh mushrooms, there is no need of plenty other ingredients, because they already have a wonderful aroma themselves. With shallots and thyme fried in butter, we like them best. But since we want to offer you more than the classic mushroom bread, we thought of a yummy, warming soup.

    Boil up the butter with the hazelnut milk in a small pot. Pour the green spelt flour into the hot liquid and stir at low heat until the mixture comes loose as a dumpling from the bottom of the pot. Then let it cool down. Meanwhile boil up the vegetable broth in another pot. Chop the dried mushrooms and tomatoes finely and simmer them with the bay leaf together in the vegetable broth.

    Remove the parsley leafs from the stalks and chop the leafs finely. Season the green spelt dough with salt and mix in the egg and the chopped parsley. Out of the dough form 16 balls with both hands and let them simmer in the vegetable broth for about 15 minutes. In the meantime clean the fresh mushrooms and cut them into bite-sized pieces. Chop the shallot finely and sauté in butter. Add the mushrooms and the thyme and sear them for about 3 minutes. In the end season with salt and add them to the broth with the dumplings.


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