Zur andalusischen Küche gehört der Rote Thun ebenso wie ein guter Salat. Dieser hier ist so einfach wie genial – und schnell nachgemacht: Ensalada de Tomates Rosas y Negras con Melva Canutera(Salat aus rosa und schwarzen Tomaten mit Fregattmakrele) Für 4 Personen:• 3–4 reife rosa Tomaten (z. B. Tomate Rosa de Barbastro)• 2–3 schwarze Tomaten (Kumato oder Black Krim)• 1 Glas Melva Canutera (Fregattmakrele), abgetropft• 1 kleine rote Zwiebel, sehr fein geschnitten (optional)• Gutes Olivenöl extra vergine• Ein Spritzer Sherryessig• Fleur de Sel und frisch gemahlener Pfeffer• Ein paar Blätter frisches Basilikum oder Oregano (optional) So geht's:1. Die Tomaten in dicke Scheiben oder grobe Spalten schneiden und abwechselnd (rosa und schwarz) auf einem flachen Teller anrichten.2. Mit Fleur de Sel und Pfeffer würzen – ruhig großzügig, gute Tomaten vertragen das.3. Die abgetropfte Melva Canutera in groben Stücken darüber verteilen.4. Die fein geschnittene Zwiebel daraufstreuen.5. Mit reichlich Olivenöl und einem kleinen Spritzer Sherryessig beträufeln.6. Zum Schluss die Kräuter darüber – fertig. Mehr braucht es nicht. Ein Gericht, das nach Sommer, Süden und Meer schmeckt. Und das Schöne: Die Melva Canutera dafür gibt es bei uns im Shop, in der 120g Dose oder im 190g Glas.

Zarte Zwergkalmare in samtiger schwarzer Tinte, gebettet in knusprig-goldene Kartoffeln aus dem Ofen – dieses Rezept aus der Küche von Real Conservera Española ist ein Klassiker der spanischen Küstenküche, der sich in unter 30 Minuten nachkochen lässt. Mit nur wenigen Zutaten entsteht ein Gericht, das den unverwechselbaren Geschmack des Mittelmeers direkt auf den Tisch bringt.

Drizzle the vanilla ice cream with a generous splash of oil and sprinkle with fleur de sel. Don't be afraid of this sweet and savory combo, it tastes amazing! Ingredients: Vanilla ice cream Fleur de Sel Pistachio oil or almond oil

Ingredients: egg yolk Mustard (we used the one with Piment d'Espelette for a little spice) Grape seed oil Salt Preparation: Mix the egg yolks with the mustard and salt, then add the grape seed oil very slowly, drop by drop at first, preferably with a whisk (manually or electrically). Add enough oil until the mayonnaise has the desired consistency.

Ingredients: Hokkaido pumpkin Chicory Radicchio Piedmontese hazelnuts Walnut oil White or red wine vinegar Grape seed oil (or another neutral oil) Ras el Hanout (or other spices as desired) Salt Espelette pepper Ventrêche Basque (marbled bacon) in slices or cubes Preparation: Chop the radicchio and chicory and mix with a vinaigrette made from walnut oil, vinegar, salt and piment d'Espelette. Cut the Hokkaido into large cubes, fry in grapeseed oil, and season with spices. We used Ras El Hanout, but you could also use herbs de Provence or similar. In a separate pan, fry the ventrêche until crispy. When the pumpkin is cooked, serve it with the radiccio and chicory salad and garnish with Piedmont hazelnuts and the fried ventrêche. Bon appetite!

Ingredients: rice noodles Pak Choi red pepper Garlic spring onions coriander Peanuts Grape seed oil Sesame oil, roasted Chili (either dry or fresh) or liquid from Maison Martin Optional addition: Sardines in sesame oil from La Quiberonnaise or Prawns with coriander and ginger from Maison Marthe Preparation: Fry finely chopped garlic and paprika in grape seed oil. Then add pak choi and chili. Meanwhile, cook the rice noodles "al dente" and then mix them with the vegetables and sesame oil (to taste). Cut the spring onions into rings, chop the coriander and add both, along with the peanuts, to the noodle pan. If you like, you can complement the whole thing with sardines in sesame oil or shrimp rillettes (simply crumble them over the noodles). Bon appetite!

Discover Galicia's canned oysters - exclusively in Germany! Three delicious variations: plain, escabeche and Albariño vinaigrette. Perfect for our recipe: Crispy fried oysters with seaweed mayonnaise. This 100% organic sauce gives your dish a healthy sea breeze. Serve on a green salad and enjoy with Vinho Verde. A unique taste experience with nutrients from the sea!

Of all the dishes that have a city in their name, the “Salade Niçoise” makes us dream the most. Then we imagine ourselves sitting at the harbour, our sunglasses on our noses, above us the screeching seagulls in the bright blue sky, in front of us the glittering sea and on the table, of course: a sumptuous Salade Niçoise. For this version, we took a little more liberty with the ingredients and used La Belle-Iloise onion confit with anchovies instead of tuna. Summer on the plate!

At the beginning of the asparagus season, we have selected a very special asparagus recipe for you. The lively orange flavors of the Maltaise sauce harmonize wonderfully with the subtle and delicate taste of the green asparagus. Simple but perfect!

We have made enjoyment a top priority and love to seduce you with culinary delights. This time with the last hearty winter dish before spring comes. But fear not, our latest recipe is delicious and healthy! The key ingredients are tender duck breast, sweet half-cooked plums, juicy apple and lusciously sweet Ruby Port.

The first seeds of this onion are said to have been brought from Portugal by a monk. The soil and climate in Roscoff, Brittany, are perfect for these onions, which thrive here naturally without fertilizer. The onion is traditionally sold in the form of a braid as it is easier to store this way. The pink onion from Roscoff is winter-hardy.

Quiches and tarts are great if you want something quick but still look fancy – especially since you can top them with any imaginable combination, in spring, summer, autumn and winter... This recipe by Ursula Heinzelmann actually intended the classic savoy cabbage as the main ingredient and I also put it at the top of my shopping list ... but then a really beautiful Romanesco came along and simply enchanted me. And so it is up to you whether you prefer to use savoy cabbage or romanesco (or?) for your tart. In autumn and winter it is suitable as a starter for a large group or as a main course for a smaller one... The recipe requires a bit of preparation, but is very quick. Ingredients: 140g flour 80g cold butter in cubes 500g Romanesco or Savoy cabbage or similar 100g streaky bacon 2 onions, finely diced 1 tbsp cumin 150 ml cream 1 egg 100g Stilton or Bleu d'Auvergne sea-salt freshly ground black pepper It is advisable to do the following steps the day before: pre-bake the dough, blanch the cabbage and sauté the bacon onions. In addition, a bottle of dry white wine should definitely be kept cool! We chose the magnificent Jurançon sec . Rub the flour with a good pinch of salt and some sugar as well as the cold, diced butter and knead quickly with 2 - 3 tablespoons of cold water to form a shortcrust pastry. Chill for at least 30 minutes, then line a springform or tart pan with a diameter of 26 cm (rim!) and pre-bake in a preheated oven at 180°C for 15 minutes. Break the romanesco into florets (or cut the cleaned savoy cabbage into half-centimetre strips), cook in boiling salted water for 3 minutes, rinse in cold water and drain well. Cut the bacon into strips and mix with the finely diced onion and caraway under the cabbage and spread on the pastry base. Whisk together the cream and egg. Dice the Stilton or Bleu d'Auvergne and mix in. Season generously with sea salt and fresh pepper and spread over the cabbage. Bake the tart at 160°C for 15 minutes. BON APPETIT! Inspired by © Ursula Heinzelmann, recipe from the book "Eating Experience: From the scent of strawberries and the flavor of Teltower Rübchen", Fischer Scherz Verlag, 2006. www.ursulaheinzelmann.de