Who We Cook For
Whether beginners or experienced home cooks – our content is aimed at people who enjoy experimenting and value fresh, seasonal ingredients.
Target audience: creative connoisseursPleasure begins here
Our Philosophy
Whether beginners or experienced home cooks – our content is aimed at people who enjoy experimenting and value fresh, seasonal ingredients.
Target audience: creative connoisseursWe avoid exaggerated health hype and instead focus on solid techniques, traceable recipes, and a pinch of courage to take risks in your own kitchen.
Positioning: solid & honestEvery post delivers concrete value – whether it's a new flavor experience, a time-saving method, or a surprising ingredient combination. No filler text, only substance.
Tone: direct & warmConcrete results that enrich your everyday cooking. No empty promises, but real help.
Leftovers and seasonal vegetables become new favorite dishes. Our root vegetable recipe transforms carrots and parsnips into an oven dish that is filling and surprising.
Concrete: 3 leftover ideas per weekMake kimchi and co. yourself – no prior knowledge needed. Our guide takes you step by step through lactic acid fermentation. The result: a probiotic topping for bowls, soups, and sandwiches.
Concrete: 1 basic recipe + 2 variationsHomemade pasta has a completely different texture. With flour, eggs, and a little patience, the basic recipe works. There are also variations with spinach, herbs, or whole wheat flour – for variety on your plate.
Concrete: 3 variations of the basic recipeOur calendar shows which vegetables are in season. With matching recipes that are quick to prepare. No exotic ingredients, just what the market has to offer.
Concrete: 12 months, 12 recipesCumin, smoked paprika, or cinnamon – which spice goes with which dish? We explain the basics of spice pairing and give concrete recommendations for your pantry.
Concrete: 5 spices, 15 combinationsThe cooking time depends on the size of the pieces. At 200 °C top/bottom heat, roughly diced carrots and parsnips need about 30–35 minutes, beets depending on size 40–50 minutes. A tip: Cut the vegetables into even pieces and turn them once after 20 minutes so they become golden brown on all sides.
No, you can use regular screw-top jars or clamp-lid jars. It is important that they are clean and dry. During fermentation, carbon dioxide is produced, so do not seal the jar completely – only loosely place the lid on or use a fermentation lock. This allows air to escape without mold getting in.
Yes, with a long rolling pin and a little patience, it can also be done by hand. The dough should be thin enough to see your hand through it. For even thickness, it helps to roll the dough between two sheets of parchment paper. Then simply cut into strips – done.
Classics are rosemary, thyme, and garlic. For a sweet note, cinnamon and maple syrup are suitable; for a spicy version, cumin and sweet paprika. It is important to mix the vegetables well with oil before roasting so that the spices adhere and a nice crust forms.