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young carrot burger

Recipe: Young carrot burger

Serves: 4

Carrot patties

  • 400 g of grated young carrot
  • 250 g of cooked chickpeas
  • one red onion, finely diced
  • 2 garlic cloves, minced
  • 3 tbsp. of chopped cilantro
  • one tsp. of ground cumin
  • one tsp. of chili powder
  • salt and pepper
  • one tbsp. of butter

  • Melt butter in a frying pan, add 1/2 tsp. of cumin and 1/2 tsp. of chili powder. Add carrots and cook for about 10 minutes.
    Blend carrots and chickpeas - they should be combined, but not too smooth.
    Add remaining ingredients and combine.
    Form four patties. Place them on a parchment-lined baking sheet.
    Bake at 180C for about 15 minutes..

    Yoghurt and cucumber sauce

  • 1/2 cup of grated cucumber
  • 1/2 cup of Greek yoghurt
  • salt and pepper

  • Combine all the ingredients. Refrigerate for at least 15 minutes.

  • 4 buns
  • a handful of fresh spinach

  • Cut the buns in halves and toast them. Assemble the burgers: bun, spinach, carrot patty, sauce, bun.


    white asparagus and poached egg

    The easiest solutions are often the best.
    Sometimes all you have to do is to poach an egg .
    Watching the runny yolk coat white asparagus puts me in a good mood for the rest of the day.

    Recipe: White asparagus with poached egg

    Serves: 2
  • one bunch of white asparagus
  • one tsp. of sugar
  • a pinch of salt

  • Peel the asparagus. Break off the tough ends.
    Bring water to boil, add salt and sugar, cook the asparagus for 12-15 minutes.

    Poached eggs

  • 2 organic eggs
  • a pinch o salt
  • one tsp. of white wine vinegar

  • Bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
    Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.

    Place asparagus on a plate, top with poached eggs.
    Season with freshly ground black pepper.


    strawberry cheesecake

    Recipe: Strawberry cheesecake

    Cookie crumb crust

  • 150 g of biscuits
  • 3 spoons of butter

  • Mix biscuits in a food processor until finely ground.
    Melt butter and combine with crumbs.
    Cover the bottom of a springform pan with the mixture.


  • 500 g of fresh strawberries
  • 2 tbsp. of sugar
  • juice of 1/2 lemon
  • 500 g of quark cheese
  • 150 ml of heavy cream
  • 3 tbsp. of gelatin
  • 1/4 cup of water

  • Blend strawberries with sugar and lemon juice.
    Dissolve gelatin in hot water.
    Combine quark cheese and heavy cream, add strawberries and gelatin and blend until smooth.
    Pour filling pver the crust and refrigerate until the filling is set.
    Top with fresh strawberries before serving.


    rhubarb syrup

    It’s one of the best ways to capture the taste of summer in a glass bottle. Rhubarb syrup is extremely easy to make and can be used in multiple refreshing ways. You can add it to homemade iced tea or simply serve with sparkling water and plenty of ice cubes. I highly recommend a cocktail made of rhubarb syrup and wheat beer, with a hint of lemon and fresh mint. If you plan a summer evening on a terrace, make a spritzer with crisp white wine and sparkling water or pleasantly chilled prosecco.

    Recipe: Rhubarb syrup

    Makes about 400 ml of syrup
  • 1 kg of rhubarb, chopped
  • one cup of sugar
  • 2 cups of water
  • juice of one lemon

  • Combine rhubarb, sugar, water and lemon juice in a saucepan.
    Bring to boil and simmer over low heat for about 30 minutes.
    Let cool and sieve to separate the liquid from the rhubarb (you can use it to make a cake).
    Transfer the syrup to a bottle.


    roasted eggplant with pomegranate

    Inspired by Yotam Ottolenghi

    Recipe: Roasted eggplant with pomegranate

    Serves: 2
  • one large eggplant
  • one tsp. of olive oil
  • a pinch of salt
  • 1/2 cup of pomegranate seeds
  • freshly ground black pepper, to taste
  • Blue cheese sauce

  • 2/3 cup of Greek yoghurt
  • one small garlic clove, minced
  • 100 g of blue cheese

  • Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt.
    Place in a baking dish and roast at 180C for about 20 minutes.

    To make the sauce, whisk yoghurt with blue cheese and garlic. Season with salt.
    Refrigerate before serving.

    Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.

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