1. Wash the tomatoes and chili, peel the garlic, and trim the green stem off the chili. Toss everything into the blender.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

1. Preheat your oven to 150°C / 300°F. Wash the tomatoes and bell peppers, then dry them well. Get a large baking dish ready. Quarter the tomatoes, remove the seeds from the bell peppers, and roughly chop them. Peel the carrots and cut them into large chunks too. Peel the shallots and garlic. Now, put everything in the baking dish, drizzle with a little olive oil and sprinkle some salt over the veggies. Toss them to coat evenly, then place the baking dish in the oven for 40 minutes. After 40 minutes, increase the temperature to 210°C / 410°F and roast for another 15 minutes.
2. While the veggies are roasting, you can prepare the caramelized onions for the grilled cheese sandwiches. Peel the onions and slice them thinly. Add 1 teaspoon of butter to a large pan and let it melt. Add the onion slices, sprinkle a bit of salt on top, and cook on low heat, stirring regularly for about 10-15 minutes.
3. Now, peel the onions for the soup base and cut them roughly. Set them aside. Pick the basil leaves from their stems, wash them, and dry them well. Set them aside too.
4. After 10-15 minutes, the onions in the pan will have left some fond (browned bits) at the bottom. This is the time to add another teaspoon of butter and cook the onions for another 10-15 minutes. Once the onions are soft and golden brown, add a splash of balsamic vinegar and cook for another 1-2 minutes. Transfer the caramalized onions to a bowl and set the pan back on the stove to make the soup base.
5. Add another teaspoon of butter to the pan and sauté the roughly chopped onions over medium heat. After a few minutes, add the chili flakes and stir well. After a few more minutes, stir in the tomato paste so that all the onions are coated evenly. Let it cook for a few minutes. Then, deglaze with the red wine and let it simmer until it reduces to a thick, creamy paste. Set the pan aside.
6. Grab a large pot and transfer the roasted vegetables (along with any juices) into it once they’re done. Add the soup base from the pan, the vegetable broth, and the basil leaves. Use an immersion blender to blend everything until you reach the desired consistency. Finally, stir in the cream. Season the soup with salt, pepper, and cayenne to taste. Keep the soup on low heat and bring it to a simmer.
7. Meanwhile, make the grilled cheese sandwiches. Heat a pan over low-medium heat. While the pan heats up, spread a thin layer of butter on the outside of each slice of bread. Grate the cheese. Place half of the buttered bread (butter side down) in the pan, then evenly distribute the cheese and caramelized onions on top. Cover the pan with a lid and wait for the cheese to start melting. Once it does, place the remaining slices of bread (butter side up) on top. Use a spatula to flip the sandwiches so they can brown on the other side.
8. While the sandwiches are finishing, ladle the soup into bowls and optionally garnish with a drizzle of walnut oil, some cream, and fresh basil. Once the other side of the grilled cheese is crispy, take them out of the pan and cut them however you like – halves, triangles, strips, or small squares – depending on how you prefer them with your soup.

PREPARATIONS

• Evening before Day 1: Prepare the pre-dough. Mix flour, dry active yeast, and water in a tall glass until no lumps remain and the consistency is sticky. Cover loosely with a lid and let it sit at room temperature overnight.
• Day 1: Combine the pre-dough from the first evening with the dough ingredients in a medium-sized bowl. Stir with a wooden spoon until everything just comes together. Use a dough scraper or spatula to clean the sides of the bowl. Cover the bowl tightly with plastic wrap and let it rest for 30 minutes. After this time, grab the dough with a wet hand on one side, gently lift it, and fold it over onto the other side. Continue this process until the dough has been lifted and folded all the way around. Repeat this step 3 more times, every 30 minutes. After the 4th stretch and fold, shape the dough into a round ball with a taut surface and place it back in the bowl. Cover the bowl tightly with a lid or plastic wrap and refrigerate overnight.
• Day 2: Take the dough out of the fridge and divide it into 11-12 equal portions with 50g / 1.8o each on a lightly floured surface. Roll each portion into a long dough rope, then form a knot and press the ends together on the back of the knot. Place the knots on a baking sheet lined with parchment paper, leaving enough space between them. Cover them with a damp kitchen towel and let them rise at room temperature for the next 3 hours. Preheat the oven to 190°C / 375°F towards the end of the rising time.

INSTRUCTIONS

1. Once the oven is hot, place the baking sheet with the dough knots in the oven and bake for about 15 minutes. Then, brown them for an additional 5 minutes using the grill function at 250°C / 480°F.
2. Meanwhile, prepare the butter-parmesan sauce. Melt butter in a medium-sized bowl, then finely grate the parmesan into it. Peel the garlic and either grate or press it into the bowl. Finely chop the parsley and add it to the bowl as well. Mix everything together and season with a pinch of salt. Set aside.
3. For the dip, finely grate the tomatoes, leaving the skin behind (it won’t be used in the dip). Transfer the grated tomatoes to a bowl, mix with a bit of olive oil and salt, and pour into a small serving dish.
4. Take the knots out of the oven and immediately place them in a large bowl. Pour the butter-parmesan sauce over them and toss well to coat each knot. Transfer the knots to a basket and serve with the dip. They taste best warm and fresh from the oven.

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. Fill a large pot with water and bring it to a boil.
2. Meanwhile, prepare the dressing in the salad bowl. Mix olive oil, balsamic vinegar, Dijon mustard, honey, oregano, thyme, rosemary, and salt with a whisk until smooth. Set the bowl aside.
3. Add the pasta and 1 tablespoon of salt to the boiling water and cook according to the package instructions until al dente.
4. While the pasta cooks, halve the olives and chop the tomatoes into small pieces. Pluck the parsley leaves from the stems and finely chop them. Drain and rinse the capers.
5. Toast the pine nuts in a small pan without adding oil until golden brown.
6. Drain the pasta and add it directly to the bowl with the dressing, mixing well.
7. Add the tomatoes, olives, capers, pine nuts, and parsley and combine thoroughly. Season with salt and pepper to taste, then let it cool and marinate for about 1 hour or overnight.

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 🙂

• 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.

1. Take the puff pastry out of the fridge. Set aside.
2. Preheat the oven to 220°C (428°F).
3. Wash the tomatoes and slice them finely from the bottom. Peel and finely chop or press the garlic and mix it into a small bowl with 1-2 tablespoons of olive oil. Set everything aside.
4. Roll out the puff pastry and place the oven-safe pan on top. Trace a circle around the pan and cut out the puff pastry accordingly. Set the pastry circle aside. Don’t discard the remaining pastry. You can either make a second layer of pastry for the Tarte Tatin or cut it into squares, place a cube of feta in the middle, wrap it up, and bake until golden brown in the oven. Topped with a bit of honey, thyme, and salt, you quickly create a simple snack 🙂
5. Heat the pan and briefly sauté honey, olive oil, dried thyme, and salt until bubbles form. Then distribute the tomato slices in the pan, brush them with the garlic oil, and let them caramelize for about 1-2 minutes. Remove from the heat, top with freshly ground pepper, and lay the puff pastry circle on top. Tuck the edges slightly inward and press firmly. Prick a few holes in the pastry with a fork.
6. Bake the pan in the oven on the bottom rack uncovered for about 25 minutes.
7. In the meantime, coarsely grate or slice the Parmesan and pluck the fresh thyme leaves from their stems. Set aside.
8. Remove the pan from the oven and let it cool for a few minutes. Then place a plate larger than the pan over the pan and quickly invert to turn out the Tarte Tatin onto the plate.
9. Top the Tarte Tatin with Parmesan, fresh thyme, and pepper, and serve immediately. Enjoy your piece of happiness!

1. Drain the artichoke hearts and let them drip off a bit. Then place them in the salad bowl.
2. Next, drain the chickpeas and rinse with water until no more bubbles form. Dry the chickpeas with a clean towel and pick out any loose skins. Add them to the salad bowl as well.
3. Cut the grilled peppers into small pieces and add to the other ingredients in the bowl.
4. Next, chop the tomatoes and peel and slice the onion into fine strips. Add both to the bowl.
5. In a small bowl, mix the dressing. For this, peel the garlic and press or finely chop it into the bowl, then add olive oil, red wine vinegar, honey (or maple syrup), and dried oregano. Season with salt and pepper. Stir well and pour over the salad.
6. Gently mix everything so that it’s evenly coated with the dressing. Finally, chop fresh basil and fresh oregano and sprinkle over the salad. Now enjoy your piece of happiness!

PREPARATIONS

• Wash tomatoes, lettuce, and chives.
• Chop the chives into fine rolls and cut the lettuce into bite-sized pieces.
• Peel the garlic cloves and finely chop or press them.
• Grate the Parmesan finely.
• Line a baking tray with parchment paper.
• Preheat the oven to 200°C/392°F.

INSTRUCTIONS

1. Place the tomatoes on the baking tray. Mix with 1 tablespoon of olive oil and a pressed garlic clove, and roast in the oven for about 15 minutes.
2. Heat 2 tablespoons of olive oil in a medium frying pan and sauté the gnocchi until crispy.
3. Meanwhile, divide the Romaine lettuce between two bowls. In a small bowl, thoroughly mix all the ingredients for the dressing. Evenly distribute the dressing over the lettuce in the two bowls, toss well to coat the lettuce with the dressing.
4. Remove the tomatoes from the oven and distribute them and the gnocchi among the bowls. Toss briefly. Top everything with chives and Parmesan and serve immediately.