One of the recipes from our new cookbook “Erde, Salz & Glut”.
A creamy black salsify soup with roasted walnuts and black salsify chips.
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 quick salad for a light lunch or as a side dish for a barbecue.
There are these days, when only sweet fruits on bitter chocolate can help.
A strong port gravy for a perfect feast.
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.
Pea mash with chanterelles and radishes as a summery starter.
Young beetroot meets sweet-sour cherries and a savory celeriac puree.
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.
An ice-cold soup with the taste of forest and meadow.
The full elderflower flavour with the sweetness of rice syrup.
This light dish is made of wonderfully soft baked potatoes and radishes with a spring-fresh dressing.
An oriental flavored rice dish with creamy sheep's milk yogurt.
Tomato pesto and spinach on a crispy polenta base.
A light spring soup with rice noodles, tofu, shiitake and many fresh Asian herbs.
An aromatic base for a delicious Thai- or Vietnamese Curry.
A colorful salad as a vitamin boost for the gray winter days.