California Fusion Walnut Burger & Bok Choy Slaw – California Fusion Walnuss-Burger mit Pak-Choi-Slaw


When I think of California, very different things come to my mind. Nappa Valley wine of course, Ron Finleys L.A. Guerilla Gardening, Monterey TED conferencesn and Ansel Adams iconic Yosemite photographs that he started to work on since the 190ies. So it’s mainly about a tremendously beautiful nature and creativity – and this has been true for a culinary revolution in the region, too. I have never been to the place myself, but I remember the mind-blowing effect that California Fusion cuisine had on me even as a teenager in the 80ies. Not that I had been cooking back then already, but my father’s curiosity for the world’s cookery traditions had an impact on me since early age.
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Sunday Sketches & Berlin Food Blogger Barbecue – Sonntags-Skizzen & Berliner Food-Bloggerinnen- und Blogger-Grillen

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The last days have seen some photographic and foodie adventures again. We met friends at a nice tandoori barbecue and DJ session at Jackie O at Rummelsburger Bucht that had been organized by the most friendly W Imbiss team, and on our way to get there, we witnessed two amazing light & cloud sceneries at the same time in different directions of the sky. Unfortunately, we had to proceed our way right into the arms of that enormous thunderstorm cloud by bicycle, but luckily, we reached our final destination safely and had great naan pizza & salmon (that I forgot to take a picture of).
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Chocolate Ice-Cream and Caramel & Walnut Cornets – Schokoladeneis und Karamell-Walnuss-Waffeln


It’s not that blazing hot any more round here, but it’s still summer (which is fine), and summer calls for ice-cream. Even without a proper ice-cream maker, it’s possible to have this treat in a home-made version, however it takes a bit of time and care. Together with children, the fun is even bigger – that’s what I could experience when a good friend of mine and her sweet little daughters gave me a visit two weeks ago already. Since home-made ice-cream needs a long rest in the deep-freezer, I had prepared some in advance so that we could have that one right-away after preparation of the other – children don’t love to wait for hours for some ice-cream to finally freeze, do they.
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Finnish Tango & Ceviche at Parliaments Park – Finnischer Tango & Ceviche im Parlamentspark


Claudia of Dinner um Acht has started again her wonderful blog event together with Gourmet Gallery of Frankfurt Book Fair, and this time it’s about Kochen mit Wodka (cooking with vodka). Since this year’s guest of honor at fbm is Finland, recipes might be inspired by the country’s cuisine. Although I have to admit that neither Vodka, nor Finland play a major role in my cookery so far, I am always willing to face an adventure when one of my favorite food bloggers calls for action.
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Sunday Sketches – Sonntags-Skizzen

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Apart from photographs of foodie trips, the Berlin photography part of this blog has not been that present since a while. Well, it’s not that easy to find an urban pic for each recipe post that fits the topic – therefor, we change the plan. From now on, we will have a weekly Sunday sketch with mainly urban photography by Arne and also some foodie hints by me, the latter of which wouldn’t make a whole post on its own but are worth mentioning nevertheless. It’s a kind of the respective week’s summary – what have I cooked or discovered, and where has Arne found some interesting photographic perspectives, sometimes food-related, sometimes sight-seeing, the well and the less known corners.
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pure.pepper Meets Ma Po Dofou – pure.pepper trifft Mapo Tofu


Good cuisine needs good basics, right. This is even more true for salt and pepper, and therefor I was quite happy when Anja Matthes of pure.pepper offered us a tasting set for vintage & regional pepper. I made my choice among 11 varieties, and when a box with dark Kampot Rouge, Muntok Blanc, and Tasmanian mountain pepper arrived, I was amazed by the generosity not just to get little sachets, but whole packages and an additional sachet with Timut pepper, a special recommendation which turned out to be so great that it plays a leading role in today’s recipe.
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I guess this is the fifth post in a row about fruits, isn’t it. But I can’t help it – I just love berries and apricots and cherries, and before the latter’s season ends, I want to show you what to possibly prepare with it besides having them just like this or as a topping for a gorgeous New York cheese cake. And indeed, the Italian treasure called Amarena cherries will make a wonderful addition to your cheesecake as well.
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Fruit Tarte & Home-Made Mirabelle Plum Jam – Obst-Tarte & Mirabellen-Marmelade


The big variety of fruits that we currently enjoy is a good reason to have some wonderful cake, isn’t it. At Grain de Sel – Salzkorn, I lately discovered a very nice recipe for tarte rustique that I have re-baked several times already with a few little changes. You will find the original version (in German language only) here– thanks a lot for the inspiration, Micha!
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Red Currants Lassi for Hot Summer Days – Johannisbeer-Lassi für heiße Sommertage


Like apricots, red currants are in season right now as well. I tend to like their looks better than their taste when eaten raw and solely, but as an addition to cake or a shake, I just love them. I decided to try them in Indian lassi – this yoghurt drink is classically prepared either with salt or with mango. With temperatures rising, red currants (and a touch of licorice tagetes) make it a most refreshing treat with a slighly tart flavor.
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Sweet & Hot Apricot Chutney – Fruchtig-scharfes Aprikosen-Chutney


Besides mountain hiking, swimming in the sea, or having pick-nicks: is there anything better to do in summer but to spend a day with friends in the garden, especially a garden with a most lovely fruit tree? Lucky me – a good friend of mine had invited for weekend to plunder her apricot tree packed with tons of beautiful, fully ripened fruits. Each of the five of us went away that day with several pounds of fruit after a wonderful afternoon with – make a guess – home-made apricot cake.
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