Roasted Asparagus with Tomato Pasta and Wild Herb Pesto
We foodies are herd animals. As soon as an attractive blog entry about a new or long unnoticed recipe appears, we all say to ourselves “I want to cook that too!
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We foodies are herd animals. As soon as an attractive blog entry about a new or long unnoticed recipe appears, we all say to ourselves “I want to cook that too!
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Freely after Schuhbeck I rummage in the vegetable compartment and bring so some to light.
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Did I ever mention that I love fancy sandwiches? Unfortunately, you get on the road usually only floppy toast with pressed ham and plastic cheese, made swallowable by so-called Remoulade.
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Sunday morning in the meadows of Münster… Two suspicious figures in thick hiking boots and armed with scissors creep through the area, on the hunt for wild vegetables.
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The market criers outbid each other, finally the asparagus trade is in full swing.
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Today cooking must be quick, there is still a lot to do.
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Weekend at the parents - how are we going to get our necessary asparagus ration?
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Today, on the way back from a business trip, I came across the asparagus farm Hennenberg close to Münster.
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Sounds great, doesn’t it? I bought a whole rabbit at the market on Saturday, and what always has to go first is the liver.
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It should have made me suspicious - at the market yesterday there was almost only Greek asparagus.
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