1. In a tall glass jar, add drained tuna and the following ingredients: 1 tbsp capers, 2 anchovies, 3 tbsp mayonnaise, the juice of half a lemon, 4 tbsp olive oil, and 1 tsp Dijon mustard. Then, use an immersion blender to puree everything into a creamy mixture. Season with salt to taste.
2. On a large plate, arrange the grilled chicken breast slices overlapping. Spread the tuna cream over the chicken slices, making sure some of the meat is still visible at the edges. Top with 1 tsp capers, grind fresh pepper over it, and place a handful of washed arugula in the center. Best served immediately or stored in the refrigerator until ready to eat.

1. Pour the cream and milk into a pot. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean to the pot with the cream and milk. Bring to a simmer over medium heat, then set aside.
2. Meanwhile, fill another pot halfway with water and bring it to a simmer.
3. Separate the eggs and place the yolks in a medium glass or aluminum bowl. Add the brown sugar and salt, then whisk until smooth. The egg whites aren’t needed for this recipe, but you can use them to make delicious meringue.
4. Remove the pot with the water from the heat and place the bowl with the egg-sugar mixture on top. The bottom of the bowl should not touch the water. Gradually add the hot cream to the egg-sugar mixture, whisking constantly. If you’re doing this alone, add a few tablespoons at a time and whisk quickly, repeating until about 3/4 of the cream is incorporated. This slow addition prevents the egg yolks from curdling by gently warming them. When most of the cream is added, pour in the rest and whisk.
5. Place the pot with the bowl back on the stove over medium-high heat and switch from the whisk to a spatula. The spatula incorporates less air, preventing the sauce from becoming foamy. Stir the mixture with the spatula until it thickens, about 10 minutes, or until it reaches 75°-79°C (167°-174°F).
6. To check if the sauce is ready, you can use a simple trick known as „coating the back of a spoon“ or as we say in Germany „pull off to the rose“. Dip a wooden spoon into the sauce and blow on the back of the spoon. If you see a pattern that resembles rose petals, the sauce is ready. A nice visual, right? So when you see this, remove the sauce from the heat. You can serve it now warm or let it cool. Enjoy this piece of happiness 🙂

1. Let’s start with the sushi rice: Wash the rice under cold water until the water runs clear. This is important as it removes all the starch and prevents the rice from becoming mushy. Now, place the rice in a rice cooker or pot and add 400ml (1 + 2/3 cup) of water. I use a little less than 1:1.5 ratio rice to water, as there’s still water left on the rice from washing. Let the rice cook.
2. To get that authentic sushi flavor, the rice will be soaked in a sauce. For this, heat rice vinegar, sugar, and salt in a small pot until the sugar and salt have dissolved. Set aside to cool. As it cools, the sauce will thicken slightly.
3. Now, let’s prepare the salmon filling. Rinse the salmon under cold water, dry it, then chop it into rough cubes. In a bowl, mix it with Sriracha, and it’s ready. Keep the salmon chilled until use.
4. By now, the rice should be cooked. Transfer it to a medium-sized bowl and pour over the rice vinegar-sugar-salt sauce. Mix everything until the sauce is distributed and absorbed by the rice. Let the rice cool completely.
5. Meanwhile, prepare the topping sauces. For the light sauce, simply mix mayonnaise and Sriracha, thinning it with a bit of water to make it easier to spread. For the dark sauce, heat soy sauce, Mirin, and sugar in a small pan or pot until the sugar dissolves. Set aside to cool. Once the sauce is cold, it will thicken a bit. I like to pour the sauces into squeeze bottles, but you can also spoon them over the sushi later or use them for dipping. Keep the sauces chilled until use.
6. In the meantime, you can prepare your work surface. Take a bamboo rolling mat, also known as Makisu, and wrap it on both sides with a layer of plastic wrap. Press the ends well onto the mat. Then fill a medium-sized bowl with a little water, as you’ll need it for your fingers to prevent the rice from sticking to them. Then you’ll need a cutting board and a sharp knife to halve the rolls. Finally, halve your Nori sheets and set them aside.
7. Once the rice is cold, you can start rolling. Place the Makisu with the sticks horizontally in front of you. Place a Nori sheet with the shiny, smooth side down on the bamboo mat. Dip your fingers in the water and take about 1 heaped tablespoon of rice, spreading it with your fingers on the Nori sheet. It takes a bit of practice to handle the rice, but just take your time and moisten your fingers again if it becomes difficult to spread the rice. I press and push it in the direction I want it. I leave about 1/2-1cm (0.2″-0.4″) free at the top edge of the Nori sheet. When the rice is evenly distributed, turn the Nori sheet over so that the rice side is now facing down. Place a strip of the salmon filling in the center of the Nori sheet, a bit more than a finger thick. Now roll the Nori sheet so that the bottom end lands directly over the salmon filling. Then press everything tightly from the outside, then close the roll with a twist and press again. Take the finished sushi roll and halve it on the cutting board. Proceed the same way with the other rolls and set them aside.
8. Now prepare the tempura batter. Mix flour, cornstarch, and salt in a large bowl. In a glass, stir the egg and ice-cold water starting with 100ml (3.5 oz) of water, and pour it into the dry ingredients. Quickly whisk everything until it’s creamy. If the batter is too thick, add 1 tablespoon of water and stir. We aim for a creamy-thick consistency. Better too thick than too thin, so really only adjust the water carefully. It also depends on how much liquid the egg brings. Pour the batter into a flat dish. Do the same with the Panko.
9. Now you can bread the rolls. Take two forks and place the first roll in the tempura batter, distributing the batter over the entire roll. You can also gently turn it. Lift it up and let the excess batter drip off. Now place the roll directly into the Panko and press it onto the roll with the forks. You should now have a compact roll where the batter adheres well and nothing drips. Bread the rolls one by one and set aside.
10. Now heat the frying oil to 190°C/375°F in a small, deep pot. Make sure to use enough oil so that the rolls can be completely submerged. I used solid vegetable fat in block form. Once the temperature is reached, place two rolls at a time into the oil. Be careful as the oil may bubble when the rolls are added. It’s best to use a foam spoon for this. The temperature will then drop to about 175°C/347°F. Fry the rolls in the oil for a total of 5 minutes. Each roll only absorbs about 10g (1/3 oz) of fat. I weighed the fat before and after 😀 This is because the fat is hot enough to instantly seal the crust. That’s why it’s also important to bring the fat to the right temperature. If the fat is too cold, the roll absorbs more fat and becomes soggy and not crispy.
11. When the rolls are done frying, remove them from the fat and let them drain on a rack and cool slightly. Cut the rolls into 6 pieces each and arrange them on a plate. Next, drizzle the light and dark sauces over the rolls in a zigzag direction. Finally, you can sprinkle some sesame and finely chopped spring onions as a topping.

1. Let the butter come to room temperature. Mix butter and all herbs and spices together in a bowl. Mix everything well. Taste and adjust seasoning as needed. Roll the butter in parchment paper or place it in a bowl.

1. Peel the onion and cut it in half.
2. Peel the garlic clove and cut it into quarters.
3. In a small pot, bring the milk to a simmer with the onion halves, parsley, bay leaf, and peppercorns over medium heat. Lower the temperature and let it simmer gently for 10 minutes.
4. After 10 minutes, remove the pot from the heat and let it sit, covered, for about 60-90 minutes to infuse.
5. Place a strainer over a measuring cup and pour the milk through it. Discard the solids. Set the strained milk aside.
6. In a medium-sized pot, melt the butter over medium heat. Add the quartered garlic clove and let it sizzle in the butter briefly, then remove it.
7. Add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The mixture should resemble a paste. Take the pot off the heat and whisk in the first 100ml (1/2 cup) of milk until smoothly combined. Return the pot to the stove and bring to a brief boil while stirring constantly – this will happen quickly. Remove from the heat again and add the next 100ml (1/2 cup) of milk. Stir well, return to the heat, and let it come to a boil again. Continue this process with the remaining milk, adding 100ml (1/2 cup) at a time: remove from heat, add milk, stir, return to heat, bring to boil, and repeat.
8. After about 25 minutes, the sauce should be similar in consistency to melted cheese and you shouldn’t taste the flour anymore. Now, take the sauce off the heat and season it. Grate in some fresh nutmeg and add 3/8 tsp of salt and 1/4 tsp of pepper.

1. Cut the lemon in half and put 1 tbsp of the lemon juice in a small bowl. Mix with 2 tbsp soy sauce and 1/2 tbsp sriracha sauce and serve with your favorite dumplings.

1. Peel, halve and cut the onions into thin semicircles.
2. Peel and finely chop or press the garlic.
3. Mix 1 teaspoon of butter and 1 teaspoon of flour in a small bowl until creamy. This is the beurre manié that you will use to bind the sauce later.
4. Preheat the oven to 200°C (400°F)
5. In a large pan, heat 1 tablespoon of butter and sauté the onions until they have gained a bit of color, for about 15 minutes. Then add the garlic. Stir everything well and sauté for 1-2 minutes.
6. Now add the vegetable broth and deglaze the pan. Let everything simmer for about 5 minutes on medium heat. Now add the heavy cream. Stir everything well. Add the beurre manié, stir well and bring to a boil until the sauce has thickened. Now add salt, pepper, thyme, oregano, and marjoram, stir to combine, let it come to a boil briefly, and set aside.
7. In an ovenproof skillet, heat 1 teaspoon of clarified butter and sear the chicken breasts on both sides. Do not fully cook the meat, as it will finish cooking in the oven and then become really tender.
8. Now spread the entire onion & cream sauce over and between the chicken in the skillet. Smooth out and bake in the oven uncovered for about 30 minutes until done.
9. Remove the skillet from the oven and enjoy the chicken and sour cream caramelized onions with rice, pasta, potatoes, mashed potatoes, or just simply bread.

1. Prepare the Béchamel sauce.
2. Preheat the oven to 250°C (480°F)
3. Grate the Gruyere and Emmental and mix together in a bowl.
4. Spread 1/2 teaspoon of butter on one side of each slice of bread and fry in the pan on the buttered side until crispy. Remove the bread from the pan.
5. The crispy side should now be on the bottom. Spread 1/4 teaspoon of Dijon mustard on the non-fried side of each slice of bread.
6. Place deli ham on each slice of bread on top of the mustard.
7. 1 tbsp of Béchamel sauce and 50g (2 oz) of grated cheese are placed on top of the deli ham.
8. Now stack the slices as a double-decker that a total of 4 sandwiches are made from those 8 slices.
9. Place the 4 sandwiches on a baking tray lined with baking paper and bake for 10-12 minutes until the cheese and sauce have melted and browned. Cut each croque monsieur in half with a sharp knife and divide between 4 plates. Serve with a fresh salad.

PREPARATIONS

• Peel the onions and cut them into thin half-rings. Set aside.
• Remove the casing from the Salsiccia (or keep it on if it’s edible). Cut the sausage into small pieces and set aside.
• Peel the garlic cloves. Set aside.

INSTRUCTIONS

1. Place a large pan over medium heat and add butter. Toss in the onions and season with a pinch of salt. Lower the heat and let the onions cook down for about 15 minutes, until they’re soft and golden. Then, remove the onions from the pan.
2. Put the pan back on the stove, add some olive oil, and heat it up. Add the Salsiccia, breaking it up with a wooden spoon so it resembles coarse ground meat. Turn the heat up to medium and cook until the pieces are golden brown.
3. Mix in smoked paprika, tomato paste, and oregano, and let it cook briefly until it smells fragrant. Add the garlic to the pan – either finely grate it or press it through a garlic press. Put the onions back in the pan and mix everything well. Now, deglaze with white wine, scraping up the browned bits from the bottom. Add balsamic vinegar and mustard. Pour in the cream and let it simmer on low heat. Season generously with salt and pepper to taste.
4. Meanwhile, cook the pasta al dente according to package instructions. Save a bit of the pasta water when draining. Add the pasta and some of the pasta water to the pan, tossing it all together until the creamy sauce coats the pasta. Serve on plates, topped with freshly grated Parmesan and parsley.