Recipes

A traditional Swabian handmade pasta made from a simple batter of flour, eggs, and water. The dough is pressed or scraped into boiling salted water to create tender, pillowy noodles perfect as a side dish or base for other specialities.

A traditional Swabian dish of tender brown lentils cooked with vegetables and served alongside fresh spätzle, topped with warm Vienna sausages. Simple yet hearty and full of flavour.

A traditional Italian chickpea flatbread made with chickpea flour, water, olive oil, and salt. Baked in a well-oiled pan until golden.

A classic Italian 'cucina povera' pasta dish featuring chickpeas, potato, and fresh herbs in a super creamy, comforting sauce. The trick is blending some of the chickpeas and potato with pasta water to create a velvety sauce — perfect for a quick and easy weeknight meal.

A simple, straightforward, amazingly delicious chocolate chip cookie that's doughy yet still fully cooked, turning out perfectly every single time with no funny ingredients or chilling time required.

A super soft and digestible focaccia with 24-hour fermentation that can be customized with various toppings like olives, potatoes, or kept simple with just oil and salt.

A flavorful roasted vegetable salad with quinoa, featuring Moroccan-inspired spices and fresh herbs

Simple buttered green beans cooked until tender

Simple side dish of peas cooked with golden brown caramelized onions

A Japanese fusion dish from the 1940s combining breaded chicken cutlet (katsu) with curry, popular throughout Japan.

A great vegetarian lasagna made with vegetarian ragù and béchamel sauce.

A white and creamy mother sauces of French cuisine.

Great tasting vegetarian ragù made from sunflower mince (https://www.sunflowerfamily.de/en/qrcode2).

A crispy caramelized oat topping that can be used in many different ways.