I like these little trips to rural Bavaria. Because it always looks a bit like one of these quaint public-law movies in Technicolor: green meadows, snow-capped mountain peaks, cute little houses and everything is very clean and extremely neat. And only this peace! For a Frollein from the - let's say - surprisingly busy hearts of a big city that is almost unreal. Like a cowboy in a postcard motif . Splash - emerge, please take a deep breath, that's the good country air. Most of the time I need a certain amount of time to adjust my eyes to the other focal length and get used to all these prospects.

This time I was allowed to focus my eyes on the lovely panorama of Lake Tegernsee . Weihenstephan had invited to the excursion to Bavaria, to bring the country, people and region around the Bavarian dairy closer. I am always looking forward to the annual invitation - because the decelerated landscapes always meet friendly people and delicious food. Last year it was all about cake battles and naked cakes (I was as proud as Bolle on my broadening my horizons). This year should be brunch - because late breakfast is always.

The Tegernsee in itself then impresses with an expected picturesque landscape. You can walk along its shallow banks or drive round and round with little boats in regular service - and of course always keep an eye on the Alpine peaks rolling in the distance  . Village cottages, villages and towns like Bad Wiessee, Tegernsee or Gmund am Tegernsee flank  the banks with their traditional houses and little churches and welcome their guests with beer gardens, taverns and even more picture- perfect flair.

If you look closer, you will find on Tegernsee but also a few exciting outliers from the Bavarian overall picture. For example, there is the Hotel BussiBaby , which impresses guests with its modern concept and wild mix of Bavarian cosiness, boutique hotel and Thai gastronomy : the hotel restaurant "Thaistüberl" serves Thai food very well. Even vegetarian.

The Schlosscafe Aran  in Tegernsee also surprises with its refreshingly modern concept of high-quality coffee roasting and delicious snacks, and is more reminiscent of New York than of Swiss stone pine. Either one loungers with his loved ones relaxed in the large dining room on sofa landscapes - or you can enjoy from the winter garden from the fantastic view of the Tegernsee. The countless different spreads and saladsfor the snack are delicious and very creatively prepared. Together with a hot coffee or a cold glass of Winzer sparkling wine (the white is really great!) You can spend wonderfully a few relaxing hours here. Also very exciting is the book table, which offers a small but really good selection of cooking and art books.

For those who would like to have a more traditional taste, take a walk through Bad Wiessee to see one of the 17th and 18th century listed buildings. Particularly old are two Gedtreidespeicher, so-called. Troadkasten, which originate with their idiosyncratic form partly from the 16th century.

Among other things, cows are at home here, giving milk for the not so small range of products at the Weihenstephan dairy. Over 70 dairy specialties can now be found on the supermarket shelf. The milk comes from several hundred  milk producers  in Bavaria and Austria. The farms are structured in their size very differently. Whether the cows are in the pasture or in the stable is up to the milk producer.

And what should induce a non-Bavarian now to try the southern German milk ? The taste could be a striking criterion, for example. Because the milk is heated by Weihenstephan in a patented process for exactly three short seconds - on the one hand, the fresh milk will last longer and, on the other hand, it will retain a great deal of the original taste . When cooking with other ingredients that may not be that important. But the man swears stone and leg that he clearly tastes the difference in his coffee and shakes. So - in my universe meant that quite a lot.

In addition, there are a few small exciting details that come up again and again around the actual product in the technology inventors in Weihenstephan . For example, the sealed milk carton can be easily opened in just one step with a large screw cap - there is no need to tug on additional rings or cut with a pair of scissors. Who invented it? Exactly - in this case, the Pliet Bayern from Weihenstephan. Incidentally, it is rumored that one could soon be looking forward to an innovation in the classic butter packaging, which makes the old gems with the paper superfluous. Well, we are curious ...

Incidentally, you may also be eager for the hearty French toast from the oven. The great Hans Gerlach has developed the recipe for brunch with Weihenstephan. And I cooked the tasty cuts on the spot in the hotel kitchen of BussiBaby. For home use, I have, however, kindestweise allowed to change this a little bit. Because usually the French toast is fried in plenty of butter in the pan. This tastes absolutely heavenly, but unfortunately does not quite fit my project # 20bis20 . That's why the toast steaks in a juicy egg-milk-envelope and with the savory filling of avocado in my oven are allowed to bake low in the oven, This works - without attendance on the pan - quite wonderful. And with a fresh little salad with asparagus is a healthy and really hearty (late) breakfast . Or lunch. Or dinner with a sparkling white wine ... You can tell - hearty French toast with avocado is just always .

Have it delicious! ღ

The recipe for hearty avocado French toast from the oven with small asparagus salad

Ingredients for 2 servings:

• 200 ml fresh milk, eg from Weihenstephan 
• 2 eggs 
• 1/2 tsp smoked paprika 
• salt & pepper

• 4 slices of white bread 
• 1 Avocado 
• 1 hot chillies, in fine strips

• 4 bars of green asparagus 
• 1 pinch of sugar 
• cherry tomatoes, halved 
• 1 large handful of pickle 
• juice 1 lime

That's how it works:

Whisk the milk well with eggs, smoked paprika, salt and pepper.

Halve the avocado, remove the kernel, lift the pulp with a large spoon and slice lengthwise.

Two box bread slices with avocado topping. Spread the pepper strips on top and season with salt and pepper. Put the other two slices of bread on top.

Pour 1/3 of the egg milk into a casserole dish and place the sandwiches in it. Slowly pour the remaining egg milk over the loaves. Approximately Wait 10 minutes for the bread to soak up the liquid, possibly turning it over once.

Preheat the oven to 200 degrees top / bottom heat. Bake the French toast for 20-25 minutes until the surface is deliciously browned.

In the meantime, cut the asparagus diagonally into very thin slices (the asparagus tips can also cook together with the French toast in the oven). Mix the asparagus slices in a small bowl with a generous pinch of salt and sugar and lightly knead for 110 seconds between the fingers. Let it rest for 15 minutes.

Mix the lettuce with the cherry tomatoes, the marinated asparagus and some lime juice.

Remove the finished French toasts with avocado from the oven and cut in half. Arrange on plates together with the asparagus salad and enjoy hot. 

Last week, I had an amazing appetite for mushrooms. And especially big ones on mushrooms. Mushrooms just starting summer ... do not ask - I do not know where that came from. In any case, I caught myself several times in the supermarket of confidence, as I just shoveled large parts of the mushroom supply available in my shopping basket again. At home, the little things then moved (unnoticed by the rest of the family) to various vegetable pans and salads. But once - and now it will be exciting! - They also had their big solo appearance as a quick champignon carpaccio with Persia pesto, pistachios and Parmesan. Really good stuff. It fits so well in the warm season that you absolutely need the recipe for your next mushroom home application. I've decided.

I mean, it could have been a lot worse on the lascivious front: a little bit of shyness after a pint of custard, a medium longing for half a cake pie - that would not have gone off quite so well for the belly pelageers. But mushrooms - pfffff - I ask you! That's a touch of calorie-nothing on the plate. Just 22 calories bring 100 g of edible mushrooms. I think only snake cucumber or a piece of paper has less energy.

Speaking of paper: Some people find that mushrooms are somehow pretty drab and boring. Now. In fact, they bring with them a somewhat restrained taste. But with two or three other small, amromatic ingredients, they suddenly develop very well. For example, garlic, parsley and lemon go well with mushrooms. If you want, you can also try this combination in the warm version on bread: the mushroom baguette from the oven is made super fast and also really tasty.

But right now the champignon carpaccio with parsley pesto, pistachios and parmesan is my absolute favorite. I could again. And you?

Have it delicious! ღ

PS: Of the parsley pesto will probably still be left enough to enjoy sensationally delicious spaghetti. Or brush sandwiches and breads. You know about it.

PPS: For champignon fans (and those who want to become one) there are many delicious recipes with mushrooms .

The recipe for quick mushroom carpaccio with parsley pesto, pistachios and parmesan

Ingredients for 2-3 servings:

• 200 g larger mushrooms

• 25 g of chopped pistachios

• 1 large bunch of plain parsley (or 2 small) 
• 75 g Parmesan, sliced 
• 5 tablespoons olive oil 
• 2 tablespoons water 
• juice 1/2 lemon 
• 1 clove garlic, peeled & roughly chopped 
• 1 pinch of chilli powder 
• salt & pepper

• 1 handful of cherry tomatoes, halved 
• 1 small red onion, peeled & in fine rings

That's how it works:

Rub the mushrooms dry and maybe just cut off the brown end of the style. Then cut the champignons into thin slices and arrange in overlapping circles on a large plate.

Put the pistachios in a pan and fry them over medium heat for a few minutes until they smell good.

Coarsely chop the parsley and mix with half of the roasted pistachios, 50 g of Parmesan (the rest we need for the decoration), olive oil, water, lemon juice, garlic, chilli powder and salt & pepper in the blender or with the blender to a coarse paste , Possibly. season with a little salt & pepper or more lemon juice.

Spread the parsley pesto on the mushroom carpaccio and top with cherry tomatoes and onions. Sprinkle with the second half of the roasted pistachios and the remaining parmesan and serve immediately.

Tip: 

Unused parsley pesto keeps itself covered in the fridge for 2 days and can be used great for spaghetti pesto or as a spread for delicious steaks.

INGREDIENTS

• 200 g larger mushrooms
• 25 g of chopped pistachios
• 1 large bunch of plain parsley (or 2 small ones)
• 75 g Parmesan, planed
• 5 tbsp olive oil
• 2 tbsp water
• Juice 1/2 lemon
• 1 garlic clove, peeled & roughly chopped
• 1 pinch of chilli powder

Salt pepper

• 1 handful of cherry tomatoes, halved
• 1 small red onion, peeled & in fine rings

THAT'S HOW IT WORKS

Rub the mushrooms dry and maybe just cut off the brown end of the style. Then cut the champignons into thin slices and arrange in overlapping circles on a large plate.

Put the pistachios in a pan and fry them over medium heat for a few minutes until they smell good.

Coarsely chop the parsley and mix with half of the roasted pistachios, 50 g of Parmesan (the rest we need for the decoration), olive oil, water, lemon juice, garlic, chilli powder and salt & pepper in the blender or with the blender to a coarse paste , Possibly. season with a little salt & pepper or more lemon juice.

Spread the parsley pesto on the mushroom carpaccio and top with cherry tomatoes and onions. Sprinkle with the second half of the roasted pistachios and the remaining parmesan and serve immediately.

Welcome to 2019! I sincerely hope you are wonderfully slippery and had many happy and relaxing moments with your loved ones during the holidays. (Just do not feel like reading? Then you go directly to the recipe .) After all the candle-ball-mulled-goose-cuddly, the new year is now fresh and shiny in front of us. Great! I love this little "new beginning" very much. Have you also thought about what you would like to do with this year? We here in the nuclear family have actually made some good intentions, which we want to put together in the coming months. And there are also exciting plans for the blog ... I'll definitely tell you more about that in one of the next posts.

You have to do it nicely

A good intent (in the best Ruhrpott-Sprech) accompanies me but - at least since 2012 - every year again: you have to make it nice . Meanwhile, this approach has tollerweise officially officially got its own name: Mindfulness. And if this is just quite current sow in the media village for some of you already overused, so let me say differently: In everyday life, you should not just trust that positive and beautiful impulses come from outside to one. One should take the responsibility and create for oneself regularly beautiful experiences and moments. So - you know.

For me, these small and big happy-making extras and positive anchors in everyday life are usually associated with food, cooking and enjoyment. Okay - that's not really shocking right now. After all, this is a food and not a triathlon blog, nech. But the kitchen is simply the perfect place to make it pretty quick and easy (or, on special request, very long and extensive). The result makes one, two or many happy for a nice moment or sometimes for a very long time.

Uwes great culinary evening with a long finish

In the last year I had a lot of small and big moments of enjoyment, which I love to remember. But for a very special evening I and a dozen other nice people will probably think for a very long time: the HighFoodality Supperclub with Uwe Spitzmüller at the Henkell Sektmanufaktur in Wiesbaden. Uwe's Supperclub has become a pre-Christmas tradition by now. And I'm always happy for weeks from a leg off when the invitation is re-entered.

Because what Uwe cooks up there - yes, you have to say it - star level cooks off a regular socks and is an incredibly enriching culinary experience. At the same time, Uwe is neither a trained chef nor a restaurateur at home. The IT specialist has "cooked up" himself as an autodidact and with laborious internships in starred kitchens. Uwe, you are great!

At the heart of this supper club was once again the pairing of exquisite sparkling wine, champagne and wine from the House of Henkell with Uwe's typical high-end cuisine - served as a 10-course menu. Anyone who wants to read exactly what Uwe has served (or is keen on one or the other recipe) reads his blog post on HighFoodality . And for those who prefer to chat only in the evening, I have some pictures in store:

Henkell had opened on this great evening not only the doors of the sparkling wine factory, but also the beverage treasure box. To Henkell belong not only the legendary Henkell dry and the Riesling sparkling wine produced in Wiesbaden Prince of Metternich. Also the premium sparkling wine Menger-Krug, fantastic wines from the estate Schloss Johannisberg (I just say: crazy for Grünlack!) And champagne from Alfred Gratien are also part of the portfolio. And such a nice bottle of champagne or champagne - hey! - that's really always for a small or large moment of pleasure.

Crunchy vegetable fries with a cool Prickel Prickel - super fast and super easy made

For me, the personal kitchen focus is well known fewer not on the complex star kitchen, but rather on fast, simple and super delicious recipes (without bags and similar stuff, of course). And for that I have brought you today a fantastic and pretty healthy snack recipe for pampering:

The carrot fries are at least as tasty as fried potato fries, but still bring a little extra portion of crispness and spiciness. They are also made superfix with few ingredients from the stock. Together with the irresistibly light sweet chili cream dip, the crispy vegetable fries are a great dynamic duo for you, the couch and your favorite movie. Or for you and your sweetheart. Or for you and mom. Or ... oh, you know. And that a glass of cool champagne or champagne really, really great, I do not have to mention extra, right?

So, make it nice.

And have it delicious! ღ

The recipe for crispy carrot fries in the Parmesan wrapper with sweet chili cream dip

Ingredients for 2 snack portions:

• 2 large carrots, peeled (together approx. 350 g) 
• 1 egg 
• 60 g parmesan 
• 2 tbsp breadcrumbs 
• optional: 1 tsp BBQ spice or 1 tsp truffle oil

• 100 g sour cream, stichfest 
• 3-4 tablespoons sweet chili sauce (finished product from the asia department)

That's how it works: 

Halve the carrots longitudinally, divide both halves again and then cut into approx. 0.5 cm thick frits.

Whisk the egg and place in a shallow dish. Optionally stir in the BBQ spice or the truffle oil.

Finely grate the parmesan and mix well with the breadcrumbs. (Alternatively, cut the parmesan into large cubes and finely grind with the parmesan in a small blender.) Sprinkle the parmesan mixture on a flat plate.

Roll the carrot fries one after the other in the egg and then in the Parmesan breading.

Place in the basket of a hot air fryer and fry the carrot fries for 6-7 minutes at 180 degrees. Alternatively bake on a baking sheet with silicone mat in the oven at 180 degrees for 15-20 minutes (or until the frits are nicely browned outside).

While the carrot fries are baking, stir a creamy dip from the sour cream and sweet chili sauce.

Serve the hot vegetable fries with the dip. Serve with a glass of champagne or champagne.

INGREDIENTS

• 2 large carrots, peeled (together approx., 350 g)
• 1 egg
• 60 g of Parmesan
• 2 tbsp breadcrumbs
• optional: 1 tsp BBQ spice or 1 tsp truffle oil
• 100 g sour cream, puncture proof
• 3-4 tablespoons sweet chili sauce

THAT'S HOW IT WORKS

Halve the carrots longitudinally, divide both halves again and then cut into approx. 0.5 cm thick frits.

Whisk the egg and place in a shallow dish. Optionally stir in the BBQ spice or the truffle oil.

Finely grate the parmesan and mix well with the breadcrumbs. (Alternatively, cut the parmesan into large cubes and finely grind with the parmesan in a small blender.) Sprinkle the parmesan mixture on a flat plate.

Roll the carrot fries one after the other in the egg and then in the Parmesan breading.

Place in the basket of a hot air fryer and fry the carrot fries for 6-7 minutes at 180 degrees. Alternatively bake on a baking sheet with silicone mat in the oven at 180 degrees for 15-20 minutes (or until the frits are nicely browned outside).

While the carrot fries are baking, stir a creamy dip from the sour cream and sweet chili sauce.

Serve the hot vegetable fries with the dip.

TIPS

Serve with a glass of champagne or champagne.

Afternoon, half past four on the Reeperbahn. From the blue sky flashes the sun, colorful pennants flutter in the wind, Café-del-Mar music whispers unobtrusively to yourself - and fantastic food scents surround me from all sides. It can only be a great day, because it's Food Truck Festival in Hamburg! Dozens of international food trucks have gathered at the gaming mall square (this is where Barbara always hosts the Eurovision Song Contest, nech) to give hungry visitors the best they can get out of a car . And the offer is at least as colorful as the pennants and looks great.

I wander enthusiastically past Frau Schneider's pink food truck with the legendary Grilled Cheese sandwiches, sniffing a Pulled Duck burger on the next truck and flirting with an appetizing Brazilian bowl the next day ... but nothing there. There's no time for food now - I have a mission . And then I already see my goal: the bright yellow food truck from Languedoc Wines . Here I will try today in the middle of the neighborhood across great wines from the middle of southern France : the Languedoc . Yes, ok - I hereby officially admit: one can spend his afternoons really bad.

Expert support is at my side for this great afternoon: The very likable Sommeliére Jenny  from the Weinschule Weinsichten presents me successively very different wines from the Languedoc . We start with something tingling, work our way slowly to the white wine and then flirting in detail with one or the other red bottle. The great thing about Jenny: she is wonderfully open-minded and unpretentious - instead of giving long lectures on the characteristics of one or the other wine, she initially concentrates only on the taste of her counterpart. Everyone experiences and tastes wine differently- and that's wonderful too. So there is no right or wrong in winetasting.

One after another, we try our best mood through very different wines  and swap out what we each sniff or taste. And even though Jenny brings me exciting flavors for one or the other wine , my three  favorites from Languedoc are surprisingly fast. It's love at first sip . A fantastic person then brings us a plate with the day before flown in the suitcase specialties. I try great French salami and incredibly good organic olives. With a slight glow in my head and a glass of my new favorite wine in my hand, the day on St. Pauli could go on forever ... Savoir-vivre in the middle of the neighborhood.

A tip: Unknown pearls of the Languedoc wine region with protected geographical indication and protected designation of origin.

French wines? Most people spontaneously think of something dark red from Bordeaux or a pleasant rosé from Provence. But it is also worthwhile taking a close look at the lesser-known wine regions such as Languedoc .

It is evidently not known at all costs: Languedoc lies between Provence and Gascony on the south coast of France and comprises 4,000 hectares with a total of 22 appellations - wines with the EU-protected designation of origin AOP (formerly known as AOC). For this protected designation of origin , the relationship between product characteristics and origin must be particularly narrow. The product must be produced, processed and manufactured in the relevant areabeen in accordance with a recognized, documented procedure. In the case of wines with this name, you can be completely sure that the grapes have been cultivated, read, pressed, fermented and aged in the area. And so that you have a really delicious quality of the glass.

Speaking of delicious: tastes are known to be totally different - just as different as the wines of the Languedoc. The wine growing in Languedoc benefits from the wonderfully sunny Mediterranean climate with lots of wind and dry soil - and has many different vineyard locations. In this way, the winemakers of the Languedoc also create very different wines with diverse character traits . And below that are a few real pearls with a terrific price-performance ratio. Because (let's face it) - most of us do not spend regularly 40 euros for a bottle of wine. But the Languedoc offers surprisingly fantastic wines at a very affordable budget . You have to highlight that, ne.

And I had found my three absolute favorites when Weintasting so right after the first sip:

My three darlings of the IGP wines Sud de France from the Languedoc

AOC Languedoc Château de La Négly "La Brise Marine Blanc", 2018

A name like a poem: "The White Sea Breeze" made me a devoted fan right after the first sip. Love at first Sip , so to speak. The color is bright yellow , the scent is fresh and reminiscent of   mango, white peach and grapefruit . In the mouth, the wine is then pleasantly spicy and leaves a very light salty note as from Fleur de Sel."La Brise Marine Blanc" is in my opinion very well suited as a stand-alone wine, which - of course with the appropriate attention - can be enjoyed with great pleasure. But it also fits great with food with an exotic and slightly salty touch. The bottle costs about 11, - € in the trade or online - what a really great wine for a relatively small budget!

AOC Crémant de Limoux Sieur d'Arques Grande Cuvée 1531 Rosé

What is the name of champagne if it is not from the region of the same name? Right: Cremant. And this extremely fine-puffed Rosé Cremant is just great fun! Bright salmon-colored, dry, with very little acidity but fruity aromas such as orange, raspberries and fresh yeast, it bubbles uncomplicatedly fresh and at the same time very elegantIn the glas. Or different: you can always just that. ALWAYS! Incidentally, the year in the name indicates that the principle of sparkling wine production was discovered in the 16th century near Limoux. A whole century before sparkling wine finally arrived in Champagne. So: sparkling wine can traditionally be really wonderful here. The bottle of Grande Cuvée 1531 Rosé costs about 11 euros in the trade or online. A mega-snapper with a great good-mood color that you must have tried.

AOC Fitou Domain Fronciose Lurton Château Les Erles, Cuveè des Ardoises

Red wine in summer? Is really good. Especially if the wine brings along with an intense aroma of red and dark fruits and an exciting, cool herbal note. I'm thinking of an evening in the South of France ... the sun just sinking into the sea orange, the song of the cicadas in the twilight, the scent of air after the lush herbal bushes and earth ... and a cool breath coming from the water ... ok, I need it Vacation. Or a chilled glass from Chateau Les Erles. The  Cuvee from Syrah, Grenache Noir and Carignan goes well with light dishes with a sunny herbal note. The bottle costs in the trade or online for the 9, - Euro.

And now a recipe: Foodtruck Market + Knaller wines from the Languedoc = Crossover Streetfood

The colorful Food Truck Festival with the delicious food on every corner and my three wine favorites from the Languedoc have inspired me at home, of course, directly into the mini-kitchen. I came out with a colorful crossover street food: Bao buns with short-fried tuna and nectarine rosemary salsa. A little bit of China, a dash of cool salty Japan plus a great southern French fruitiness with herbal notes - for me the perfect combination to the great aromas and nuances of the wines. And the men - especially the big ones - were thrilled. Running.

The Bao Buns are made from a very simple yeast dough and not baked, but steamed. This gives the Chinese hamburger buns an exciting smooth and soft texture that is perhaps so similar to original Jewish bagels in the States. The steamed rolls bring a light sweetness and are thus a great base for savory fillings. The production is not complicated at all, but needs some time for the yeast dough to go. The salty-fruity filling of short-fried tuna and nectarine-rosemary salsa is then ready in 5 minutes.

What do you say - can I seduce you to this colorful crossover street food and the one or other glass of wine from the Languedoc? So in the evening on the balcony, feet up, plates on your lap and glass in your hand ... that would be something, right? Down here comes the recipe for aftercooking in any case.

Have it delicious! ღ

PS: Maybe you will keep aneye on my Instagram profile in the near future - rumor has it that you can win some really great wine packages from the Langeudoc ...

The recipe for Bao Buns with short-fried tuna and nectarine-rosemary salsa

And so it goes for about 8 stuffed buns:

• 1/3 cubes of fresh yeast (about 14 g) 
• 150 ml of lukewarm water 
• 1.5 tablespoons of sugar 
• 300 grams of wheat flour type 405 
• 1 strong pinch of salt 
• 1.5 tablespoons of rapeseed oil (and a little more to roll out)

• 2 nectarines 
• 3 spring onions 
• 1 tbsp fresh rosemary needles 1 pinch of spicy (eg chilli or sriracha sauce) 
• juice 1/2 lime 
• salt & pepper

• 1 tsp butter 
• 300 g fresh tuna steak (1 thick slice) 
• 2 tbsp teriyaki sauce (or soy sauce)

• 1 handful of lettuce

That's how it works:

Crumble the yeast with the sugar into the lukewarm water and stir until yeast has dissolved. Let rest for 10 minutes at room temperature. Then put the flour together with salt, yeast water and rapeseed oil in a bowl and knead with the hand mixer (or in a food processor) in about 5 minutes to a smooth dough. Cover the bowl with a clean dishcloth and let the dough rise in a warm place for 1 hour.

In the meantime halve the nectarines, remove the core and cut the pulp into small cubes. Mix with the lime juice. Finely chop the spring onions and rosemary and add the pinch "Scharf" to the nectarine. Season with salt and pepper and mix well. Pull in the fridge.

When the dough has gone, press the air out of the dough with your flat hand - do not knead the dough again! Carefully remove the dough from the bowl, place on a work surface and roll out 1 cm thick. Cut out eight circles with a diameter of about 10 cm (eg with a large serving ring) or cut with a knife. Rub the dough circles lightly from both sides with oil and fold them in the middle.

Put in a large pan, a wok or a large pot of water. Put in a steamer and bring water to a boil. (The whole works well in the steamer or multi-cooker). Cut out the size of the Bao Buns from baking paper. Put the paper in the steamer and put the Bao Buns on top. Put the lid on and steam the rolls for about 15-20 minutes (possibly work in 2 or 3 layers, because the buns are clear).

While the buns are steaming, cut the tuna into slices about 2 cm thick. Heat the butter in a non-stick pan and fry the tuna on each side for about 1 minute. Then deglaze with teriyaki or soy sauce and turn the tuna into it. Remove the pan from the heat.

Put the steamed Bao-Buns on a plate and fill with salad and tuna. Spoon over the nectarine rosemary salsa. Serve warm or cold. 

Hey, who is hungry? Today, there is something delicious from the whole-value department. Eh, wait -  what ? Yes, it may well be that thoughts of dark green knit sweaters and cookbooks now arise in surprisingly multi-facetted shades of umbra . I understand that. But maybe the matter gets a lot more excitement when we cook some delicious vegetarian food today - totally healthy and "clean eating" , of course. Are you there? Great! Because we cook herbal spelled with roast vegetables and a sweet and spicy yoghurt sauce to clean. The whole thing is fast, uncomplicated and (despite all wholesome) right, really delicious, Promised!

The idea of using fresh and unprocessed foods without additives is not really brand new. But I think it's more fun today than ever - you can combine so many different ingredients and country kitchens exciting ! For example, our spelled today has a green Middle Eastern touch with many fresh herbs such as parsley, coriander and mint. The spicy herbs fit wonderfully to the natural sweetness of the crisp dinkel. When it comes to roast vegetables, you can easily combine your favorite seasonal varieties - I'm always a big fan of parsnips and onions on the plate. The absolute blast is the superfixed yoghurt sauce: Creamy Greek yogurt turns into a sweet- and-sour sensation with a dollop of Sambal Oelek and a dash of maple syrup from Canada .

I almost never use table sugar in my kitchen. Usually a purchased package is enough for a whole year - and is mainly prepared for my mother who likes to drink her coffee with lots of sugar. I have nothing against sugar, but I think that not everything has to be sweetened always and everywhere. Whenever I need the deciding spoonful of sweet in my dishes, I'm totally into maple syrup. Of course that's sugar too, of course, but with the great natural flavor plus : a wonderfully caramel note. And that just makes everything a bit more delicious. Maple syrup from Canada is freshly tapped from Canadian maple trees and then immediately  without any additives, flavorings or flavoringsboiled. It is available in different "grades" A to D, which indicate the intensity of the taste. A is rather light and D very strong and expressive in taste.

Incidentally, you can find more information about the product and many tasty recipes on the homepage of Ahornsirup from Canada . In any case, I'm really looking forward to show you some really tasty recipes with the alternative to table sugar and to learn some interesting facts about maple syrup in the near future. Until then, sexy wholesome cooking and ...

... have it tasty! ღ

PS : It should continue immediately with the cooking? Here you will find on the blog   many other delicious recipes with maple syrup from Canada .

The recipe for herbal spelled with roast vegetables and sweet and spicy yoghurt sauce

Ingredients for 2 servings:

• 2 carrots 
• 2 small parsnips 
• 2 red onions 
• 1 small fennel 
• 1 zucchini 
• 2 spring onions 
• 1 tablespoon olive oil 
• Optional Pepp: 2 sticks rhubarb

• 150 g of spelled 
• 500 ml of vigorous vegetable or chicken broth 
• 1 large mixed handful of fresh green herbs (eg parsley, coriander, mint)

• 200 g Greek yogurt 10% fat 
• 1/2  tsp Sambal Oelek 2 tbsp Ahornrs syrup from Canada, Grade A

Salt pepper

That's how it works:

Preheat the oven to 200 degrees top / bottom heat.

Peel carrots, parsnips and onions and quarter them. Half length the courgette and fennel and cut into 6 or 8 long pieces. Share the spring onion in white and green. Optional: Peel off the rhubarb stalks and divide into pieces about 10 cm long.

Lay a baking tray with parchment paper and place the vegetables together with the white of the spring onions - but without rhubarb - on the plate. Sprinkle the olive oil over it and mix well until the vegetables are oiled. Salt & pepper and bake in the oven at 200 degrees for 30 minutes. Optional: After 20 minutes, put the rhubarb on the baking tray and bake for another 10 minutes.

In the meantime bring the spelled in the broth with an extra pinch of salt to a boil and simmer for 30 minutes on a low heat. Finely chop the herbs and the green of the spring onion. Drain the spelled and mix immediately with the herbs. In the covered pot to leave to eat.

Mix the yoghurt with Sambal Oelek, a pinch of salt and maple syrup.

Arrange the spelled on plates with the oven vegetables. Serve with the cool sweet and spicy yoghurt sauce. Sprinkle with fresh herbs and freshly ground pepper as desired. 

INGREDIENTS

• 2 carrots
• 2 little parsnips
• 2 red onions
• 1 small fennel
• 1 zucchini
• 2 spring onions
• 1 tbsp olive oil

Optional Pepp: 

• 2 bars rhubarb
• 150 g spelled
• 500 ml of vigorous vegetable or chicken broth
• 1 large mixed handful of fresh green herbs (eg parsley, coriander, mint)
• 200 g yoghurt 10% fat
• 1/2 tsp Sambal Oelek
• 2 tablespoons Ahonrsirup from Canada, grade A

Salt pepper

THAT'S HOW IT WORKS

Preheat the oven to 200 degrees top / bottom heat.

Peel carrots, parsnips and onions and quarter them. Half length the courgette and fennel and cut into 6 or 8 long pieces. Share the spring onion in white and green. Optional: Peel off the rhubarb stalks and divide into pieces about 10 cm long.

Lay a baking tray with parchment paper and place the vegetables together with the white of the spring onions - but without rhubarb - on the plate. Sprinkle the olive oil over it and mix well until the vegetables are oiled. Salt & pepper and bake in the oven at 200 degrees for 30 minutes. Optional: After 20 minutes, put the rhubarb on the baking tray and bake for another 10 minutes.

In the meantime bring the spelled in the broth with an extra pinch of salt to a boil and simmer for 30 minutes on a low heat. Finely chop the herbs and the green of the spring onion. Drain the spelled and mix immediately with the herbs. In the covered pot to leave to eat.

Mix the yoghurt with Sambal Oelek, a pinch of salt and maple syrup.

Arrange the spelled on plates with the oven vegetables. Serve with the cool sweet and spicy yoghurt sauce. Sprinkle with fresh herbs and freshly ground pepper as desired.