Starters
Balsamic Lentils with Seared Monkfish Bits
On Sunday Simon and I celebrated “let’s eat up all the fine food before we leave for Japan – part II”; starring some delicious little Puy lentils, some extra reserve balsamic vinegar... [more]
Kohlrabi Soufflé with Carrots, Ginger & Pistachios
Ever since I discovered kohlrabi as a great ingredient for my cooking a few months ago I’ve had the idea of a kohlrabi soufflé somewhere in the back of my mind... [more]
Salad of Lentils and Crayfish
There is a first time for everything. In this case the first time I ever had a go at lentils. But my amateurish try actually worked out very well both in consistence and in taste...[more]
Salad with Mushrooms and Sherry Dressing
I am a big fan of salad, also beyond spring and summer. I find a nice salad, maybe with some mushrooms, very suitable for the colder seasons when main courses get rather rich... [more]
Sautéed Mushrooms with Basil Oil
The good thing about mushrooms is they do not require a lot of elaboration to make them very tasty. They can simply be sautéed in olive oil and equipped with some garnish...[more]
Scallops on Puréed Red and Yellow Peppers
I first prepared a red peppers purée some years ago and have often used it since. Today I tried out a slightly different variation, experimenting with different flavours...[more]
Spinach Chicken Soup with Asian Touch
Finally globalisation has come to a point where some key ingredients from the Asian world [such as coconut milk] have even reached average German supermarkets... [more]