My last wine-tasting trip took me to Argentina, but today's is not so far away: Let's go to a fine little wine region in the north of Bourgogne, about 180 km southeast of Paris on the edge of Champagne: the Chablis. Chablis wines, made from the grape variety Chardonnay, are no longer an insider's tip, reserved for wine connoisseurs. After all, nearly 2.5 million bottles of Chablis were imported to...

I hope you enjoyed the small cereal bar trip last week. I still have a few of the bars here and they're still fresh and tasty and perfect for those tired afternoons at the desk. Nevertheless, we are switching back to the spoon muesli from the bowl as usual. And matching the subtropical climate, this time there is a very exotic Crunchy Muesli called "Tropicana Granola". I found that somehow quite s...

It is Friday, the weekend is upon us and of course this week a new Crunchy Muesli will sweeten your Saturday and Sunday! The trail mix power granola bars I made recently gave me the idea of ​​creating a pure honey and nut muesli. Honey makes the mixture so supple and crispy later on and it smells already from the oven extremely seductive. In addition, crisp nuts and you get an extremely simple, bu...

So, a bit later than usual, but here I am again, with the Friday muesli and beat the gong for round 15! Why I am a little later today is simply because I had free. Just like that. Shortest vacation, so to speak. Sooo beautiful! At 10 o'clock I had already finished three recipes, at noon my husband and I strolled through the city, had a royal lunch in an excellent restaurant, walked through small s...

It is the end of August, we have summer and Cologne has also shown its best side today. That's why there is a fast, simple, vegetarian and summer evening kitchen. Only recently did I find the perfect recipe for the most wonderful, crispy tartar for savory tartes and baked in a very grandiose zucchini tart with goat cream cheese and Parmesan crunchy ground. Last year there was already a rustic zucc...

As I mentioned before, I am a big fan of autumn. Not only because of the pleasant temperatures (I'm more of the winter type) and the colorful leaves, but mainly because of the many hearty dishes in the form of casseroles, stews and soups. In the summer you usually nibble salad or lay something on the grill when it's nice. Whereby I never think so and even in May Chili con carne koche. Now, mid-Nov...

There is nothing better than having a coffee in the afternoon on Saturday afternoon, when you're done with your shopping, bringing your apartment up to scratch and waiting for your dear friends. For the occasion, there was finally the combination poppy-lemon with me. I want to do that forever, because I like to eat the English "Poppy Seed Lemon Muffins". Last week I also discovered a nice plate fo...

I am a friend of regional and seasonal cuisine and like to stick to the ingredients and typical dishes that are there then. In May, for example, this is rhubarb, in June they are mainly asparagus or strawberries, and in August or September, then there are the first plums. Likewise, for me onion cake in any form just in the fall, preferably in the October and November. In addition one drinks once a...

There are many dishes that I've always wanted to try. At some point you read something about it, they are true classics and usually ends up with something else on the table. After all, I've done Szegediner goulash myself and will definitely repeat it. And then there are the good old vegetables such as Salsify or turnips that have never landed in my pot. Kirsten of Sugar and Spice is doing it now a...

I am (unfortunately) very doubtful about apples. As a child, I loved apples, especially cute red ones. And - I know that nobody understands - the meager the better! Maybe that was already a foresight on my part, because today I do not tolerate fresh crisp apples anymore. The more acidic the worse for me. This is a pity, because just the whole old or directly marketed apple varieties come back, whi...

On my kitchen windowsill lives a rosemary. However, a very sad rosemary. He lets his head hang, the leaves and branches are half dry and it comes to an end. Experienced gardeners have given me all sorts of tips on how I might save him, but he did not like a bigger pot, more water or any other layer. It was already a real little tree, which I had bought extra in the flower shop. Anyway, it would be...

As I've already mentioned, I'm not the world's largest pasta fan and would leave every noodle for every potato in the world. But a lot of things, I just really like pasta very much. As a kid, I loved tomato sauce and Bolo. In the meantime, I'm doing a breeze, hot tomatoes are just not mine. After that, I loved and devoured spaghetti with butter and salt. Is not sooo mine anymore. But spaghetti wit...

Christmas always comes so suddenly and somehow much faster than you think. There is still so much to do, but since I work normally all the time (except for the holidays, of course), I have to do everything in passing. That's why I just now deliver a great gingerbread recipe for absolutely baking. The recipe does not need many words, it's just delicious! I have baked a herd of Rudolph, but of cours...