PREPARATIONS

• Rinse a screw-top jar with boiling water and let it drain. Set aside until the chutney is ready to be poured in. The jar should be large enough to hold about 200g.

INSTRUCTIONS

1. Peel the grapefruits and remove the flesh, making sure to get rid of all the bitter white skin. Cut the fruit segments into small pieces, separating as much of the transparent skin as possible. Set aside.
2. Peel the onion and ginger. Dice the onion into small pieces and finely chop or grate the ginger. Sauté both with a cinnamon stick and 1 tsp ground cardamom in a pot with 1-2 tbsp of oil over medium heat until the onion softens and the spices become fragrant. Meanwhile, chop the fresh chili pepper into small pieces and add it to the pot.
3. Next, add the brown sugar to the pot and bring it to a low boil until the sugar melts.
4. Now, add the grapefruit pieces, apple cider vinegar, and salt to the pot, stirring well. Let everything simmer on low heat for about 20 minutes until it starts to thicken. Adjust seasoning to taste, remove the cinnamon stick, and transfer the chutney to the jar. Seal and allow it to cool completely.

PREPARATIONS

• Here’s the recipe for the pickle oil. You’ll need 200ml / 1 cup of it.
• All ingredients must be at room temperature – otherwise, the emulsion won’t work.

INSTRUCTIONS

1. Crack the egg into a tall, narrow container. Then add the Dijon mustard, lemon juice, white wine vinegar, and salt. Pour in the oil and let everything „settle“ for a moment.
2. Now, place the hand blender into the container, making sure the attachment fully covers the egg yolk. Turn it on and keep it in place for about 15-20 seconds. During this time, the mixture should start to thicken and creamy white streaks should rise through the oil. Once that happens, you can move the blender up and down to mix in the rest of the ingredients.
3. Your Picklenaise is now ready! You can adjust the flavor to taste with salt, pepper, or more lemon juice if you like.

1. Wash and thoroughly dry the tomatoes, bell pepper, and parsley. Quarter the tomatoes, deseed the bell pepper and cut into large pieces. Peel and quarter the red onion, peel the garlic cloves, and roughly remove the thick stems from the parsley. Place everything in a food processor and pulse until everything is finely chopped but still recognizable. We don’t want a paste!
2. Transfer the mixture to a fine sieve over a bowl and press it with a spoon to extract as much liquid as possible. Let the mixture continue to drain in the sieve and set aside.
3. In a bowl, mix the dressing ingredients: hot paprika paste, tomato paste, olive oil, sumac, dried mint, salt, pomegranate syrup, and lemon juice until it forms a creamy consistency.
4. Place the vegetable mixture into a larger bowl and add the dressing. Stir well until it becomes a creamy, firm, dark red mixture. Taste and adjust seasoning if needed. You can serve it immediately or refrigerate it for a few hours to enhance the flavors.

1. Peel the garlic and grate it into a small bowl. Wash and dry the mint thoroughly. Pluck the leaves from the stems, finely chop them, and add them to the garlic. Then add the yogurt and salt. Mix everything well.
2. Next, wash and dry the cucumber. Halve it lengthwise, then halve each piece again lengthwise and remove the seeds. Quarter the cucumber again lengthwise and cut into large chunks. Place the cucumber pieces in a medium bowl and season with salt, olive oil, lemon juice, and pepper. Wash, dry, and roughly chop the dill, then add it to the cucumbers. Mix everything well.
3. Shell and finely chop the pistachios. Set aside.
4. Spread the yogurt on a deep plate and top with the cucumber salad. Sprinkle with pistachios. Optionally, garnish with a few mint leaves and dill, and drizzle with a bit of olive oil.

1. Preheat the oven to 175°C / 347°F.
2. Wash the tomatoes, quarter them, and place them in an oven-safe dish. Peel and slice the garlic, and add it to the tomatoes. Cut the basil into fine strips and add it to the tomatoes as well. Next, add olive oil, balsamic vinegar, oregano, chili, salt, and pepper, stir well, and bake in the oven for 45 minutes.
3. Meanwhile, prepare the ricotta cream. For this, blend the ricotta with lemon zest, lemon juice, 1 tablespoon of olive oil, salt, and pepper in a food processor until smooth. Spread the mixture on a flat plate and store in the refrigerator until further use.
4. Slice the baguette and lightly butter each piece. Toast the slices in a pan on both sides until crispy. Tip: I also like to use the liquid that forms in the dish with the tomatoes. Dip one side of the bread into it and then toast it in the pan. Set the baguette aside until further use.
5. Take the tomatoes out of the oven, let them cool slightly, and get the ricotta from the refrigerator. Place the tomatoes and their juice on the ricotta, and optionally drizzle with some honey. Serve with the baguette and enjoy 🙂

1. Thoroughly wash the radishes, cucumber, and chives. Set up a deep plate and finely grate the radishes into it. Squeeze out the excess moisture from the grated radishes using paper towels. Repeat the process with the cucumber.
2. Finely slice the chives and set them aside.
3. Dry the plate, then add the softened butter to it. Incorporate the grated radishes and cucumber, mixing well. Season with salt and sprinkle the sliced chives on top.

• Thoroughly wash the cucumber, carrot, tomatoes, radishes, dill, and chives. Peel the cucumber and carrot and cut them into fine strips, halve the cherry tomatoes, slice the radishes thinly, finely chop the dill, and cut the chives into little rolls. Put everything into a medium-sized bowl and mix with 1 tablespoon of olive oil. If the feta cheese is very salty, I would not add any more salt to the vegetables.
• Place the feta cheese in the food processor and turn it on. Gradually add 3 tablespoons of olive oil until the cheese is creamily blended.
• Spread the feta on a flat plate and smooth it out. Distribute the vegetables over the cheese and serve. If you store the plate in the fridge, the cheese might harden a bit. I would recommend bringing it to room temperature before serving.

PREPARATIONS

• Pour the canned chickpeas into a sieve and rinse with cold water until the Aquafaba stops foaming. You can save the Aquafaba for other recipes.
• Peel the garlic cloves.
• Halve the lemon.
• Cut the beetroot into chunks. If using fresh beetroot, peel it first.

INSTRUCTIONS

1. Pour the chickpeas into the food processor. Add the garlic cloves, tahini, salt, olive oil, and cumin. Blend on medium until you get a chunky but creamy consistency.
2. While the machine is running, gradually add the ice cubes. Blend for about 1-3 minutes (depending on your machine) until smooth and creamy. Adjust the seasoning with salt and lemon juice if needed.
3. Add the beetroot chunks and blend again until well combined.
4. Transfer the hummus to a bowl and garnish with olive oil, chickpeas, herbs, and paprika as desired.

1. Peel the apples and cut them into large chunks.
2. In a medium-sized pot, combine the apple pieces with water, lemon juice, and sugar. Cover and simmer over medium heat for about 20 minutes.
3. Remove the pot from the heat and puree the mixture until smooth using an immersion blender.
4. Transfer the applesauce into sterilized jars with screw tops or serve immediately.

1. Rinse four screw-top jars with boiling hot water, dry them, and keep them open and ready to be filled.
2. Wash and dry the peaches. Remove the pits and chop the peaches into rough pieces. Place all the pieces in a medium-sized pot.
3. Slit a vanilla pod lengthwise and scrape out the seeds. Add the vanilla seeds, the pod, and the jam sugar to the peaches. Stir well and bring to a boil over medium heat.
4. Let it boil for about 5 minutes. Stir occasionally. Remove the vanilla pod, then puree the mixture with an immersion blender until smooth and simmer for another 5 minutes and stir occasionally.
5. Fill the jam hot into the washed jars and seal them. Let them cool completely. The jam can be stored unrefrigerated and unopened for several months, and once opened, it lasts in the fridge as long as store-bought jam.