Thai Coconut Soup

A light spring soup with rice noodles, tofu, shiitake and many fresh Asian herbs.

Red Curry Paste

An aromatic base for a delicious Thai- or Vietnamese Curry.

Oriental Spice Blend

An aromatic blend to refine couscous, vegetables, soups, and co.

Savoury Carrot Crackers

A crisp and spicy treat made of dried vegetables.

Chard Packets

They taste both hot and cold and will fit very well to a barbecue.

Mung Bean Pancakes

Quick and easy Korean pancakes served with a spicy soy sauce.

Asparagus Salad with roasted Chickpeas

A fresh spring salad with oriental touch.

Winter Hot Pot with Polenta Croutons

After a long walk in the cold this hot pot tastes the best.

Rocket Artichoke Salad with Focaccia

Shaker salad for adventurous trips.

Porcini with Chestnuts and Sweet Potatoes

A simple porcini dish with the taste of forest and adventures.

Quince Crumble with Ginger

Quickly prepared dessert with unbeatable taste.

Asian Fall Vegetables with Sticky Rice

A little Asian cross kitchen experiment with fall vegetables.

Pumpkin Tortellini with Brown Mushrooms

It’s pumpkin time! Invite your friends and cook our yummy tortellini.

Pasta Dough

Our three basic recipes for fresh pasta.

Cashew Cream

A vegan cream for creamy sauces.

Chestnut Fennel Salad

A Mediterranean fall salad with nutty flavor.

Vegan Spaghetti Bolognese

Our vegan interpretation of the popular Spaghetti Bolognese.

Vegetable Stock

This hearty vegetable stock is the most important base for soups, sauces, Risotto and so on.

Pea falafel burger

Pea falafel burger with rocket salad, cucumber, tomato-onion chutney and a cashew dressing.

Our Summer Salt 2013

A herb salt with the flavor of summer.

Berry Tartlets

Summer’s here and we have a lot of berries – we like them especially in tartlets with vanilla cream!

Almond milk

Almond milk is a tasty vegan alternative to animal milk and is prepared very quickly.
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