One of the recipes from our new cookbook “Erde, Salz & Glut”.
Lentil soup was a classic in our childhood and still it is today.
The sweet potato lives up to its name and therefore gets a strong, sour note as an opponent.
A rich salad that provides us with important nutrients in winter.
Fluffy mousse au chocolate on a brownie.
A quick salad for a light lunch or as a side dish for a barbecue.
We love these muffins as an alternative to the morning cereal or as a snack to go.
We rarely cook cabbage, but mostly bake or fry it. This makes it soft and crispy at the same time.
A strong port gravy for a perfect feast.
This vegan roast will be the centerpiece on every festive banquet.
As professed potato fans this supplement is a must.
A cake with the color of moonlight.
The vegetable balls are a great starter, but can also be eaten in a creamy curry sauce as a main course.
With potatoes you can always make us happy! As a salad, mash, Hash Browns, stuffed, from the oven or as gnocchi…
Pea mash with chanterelles and radishes as a summery starter.
Young beetroot meets sweet-sour cherries and a savory celeriac puree.
A sweet and spicy cake with rum icing.
A smoky burger with plum rum sauce and red cabbage slaw.
The culmination for a Christmas menu.
A refreshing cake loaded with a bunch of dark berries.
It’s light, fresh and easy to prepare. That’s how we love our summer salads!
When the first fresh spring vegetables cannot be expected soon, there are already many delicious wild herbs waiting to get collected.
We reveal our secret ingredient for super crispy potato fritters.
A wonderful autumn dish you just can’t get enough of.