My book "modern german food from a berlin kitchen" is in print and will be shipped around 17th of June! You can pre-order here ..read more

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Collected after five years of culinary exploration and discovery, I am delighted to share with you my view on contemporary food culture in Germany. Within these pages, I focus on a variety of seasonal vegetables and adapt numerous traditionally meat-based dishes into hearty, vegetarian alternatives. Together, we will journey through the fresh, delicious and healthy roots of traditional German cooking. By pre-ordering, you are purchasing the book at a reduced price and can also get special extras. And you are supporting a great project. detailed project info shop to order ..read more

YES! I used the pandemic time to jot down everything I passionately learned about regional and seasonal food, German cuisine, foraging and wild herbs and wrote a whole book! Pre-order Info to the reward page ..read more

YES! I used the pandemic time to jot down everything I passionately learned about regional and seasonal food, German cuisine, foraging and wild herbs and wrote a whole book! Click here for details ..read more

YES! I used the pandemic time to jot down everything I passionately learned about regional and seasonal food, German cuisine, foraging and wild herbs and wrote a whole book!  Click here for full details ..read more

This version of sauerkraut derives really from Szegediner goulash, a spicy Hungarian meat stew with sauerkraut. It is spicy because it is cooked with garlic and paprika, creating a wonderfully intense flavor. Black salsify is a delicious vegetable, also called winter asparagus in Germany. It is a bit of work to peel, as the ca. 30 cm-long roots with thick black skin are often quite sandy and exude a sticky milky substance. To protect your hands, you can either parboil them or wear gloves. After peeling they should be dropped into lemon water to keep them from oxidizing. The vegetable can be se ..read more

Rosehip is the fruit of the rose plant. It is used for teas, jams, jellies, syrups, and, due to its very high vitamin C content, a health food supplement in powder form. Wild roses are very common all over Germany, so harvesting is guaranteed in winter. They make me think of my grandmother, as she used to make rosehip jam and always had rosehip tea. I see them as a forgotten food, because no matter whether tea, jam or vinegar, they are now seldom found in supermarkets. Rosehips are harvested from October–January. The fruits should be dark red and a bit soft when picking. Ingredients f ..read more

One thing I really try to avoid at all times, is to throw food away. Of course, sometimes this happens even to the best food managers, but I believe if we all try to be more aware of what we have, we can add to a sustainable and eco-conscious life. I had potatoes, kohlrabi, 1/2 bell pepper, butter and an onion. I still had some nasturtiums leaves and flowers and fennel greens on the balcony. My friend Inés came over and we made mashed potatoes with horseradish (that was in the fridge too), and oven-roasted vegetables. Voila, topped with all the greens, it was a delicious, simple and sustaini ..read more

In normal years, shortly before the holiday, we are running errands, getting holiday gifts, food and drinks for preparing  holiday parties with family and friends. I  remembered today, that I always loved to cook a big pot of lentil stew 2 to 3 days before Christmas eve.  That way I don't have to worry about food and can just go about the tasks... Well, even now in Corona times, maybe you also have thousands of home projects involving cleaning and organizing, minimizing, strategizing, envisioning, planning, dreaming, dancing...? Or you want to remain in bed or on the couch read ..read more