We now deal with sardines every day, and we enjoy it. Perhaps you do too? We highly value these little silver wonders as an uncomplicated and versatile everyday delicacy. While they certainly appeal to purists, there's so much you can do with them! We've already tried out a few recipes and have featured them here. But what about the sardine's little sister, the anchovy? Does our imagination stretch beyond a homemade anchovy pizza? Mais bien sur! So let's get started – true to the motto "Let's get down to business!" To keep things simple, I've picked a recipe that's quick and easy to make and doesn't even require many ingredients: homemade anchovy butter. Driven by sardinophilic interest and taste curiosity, I decided to serve her some sardine butter. Let's see which tastes better! Or should we perhaps compare sardines and anchovies just as little as we compare apples and pears?! … Number 1: the anchovy butter Ingredients: 1 small can of anchovies (approx. 50g) 150g soft salted raw milk butter 1 shallot, finely chopped Parsley, chopped 1 pinch of Espelette pepper Combine all ingredients in a blender or blend with an immersion blender until well blended. Transfer the finished butter to a bowl and refrigerate to cool, or place the butter in a piece of wax paper and roll it into a 5-centimeter roll. Store it in the refrigerator or even the freezer. Number 2: the sardine butter Ingredients: 1 can of boneless sardines in olive oil with lemon, e.g. from La Belle-Iloise 100g salted raw milk butter 2 pinches of seaweed leaves Let the butter soften at room temperature. Meanwhile, drain the sardines and mash them with a fork. Then, using a fork, knead the sardines, seaweed leaves, and softened butter together until all the ingredients are well combined. Put the finished butter in a bowl and chill in the refrigerator. The conclusion: Both butter varieties taste delicious and very different, and the salted raw milk butter brings out the characteristic flavor of both very distinctive fishes: The anchovy butter has a very smooth, creamy consistency thanks to the pureeing process and is easy to spread. Its flavor is intense: richly salty, pleasantly fishy, ​​and slightly spicy thanks to the Espelette pepper. The parsley and shallot beautifully balance the aromatic anchovy and add a fruity note to the recipe. Crushing the sardine butter with a fork also gives it a very pleasant, fine, fibrous texture, reminiscent of rillettes. The candied lemon adds a pleasant and highly interesting freshness to the recipe. The recipe is clearly impressive for its simplicity and focus on the fish. Additional ingredients like parsley or onions would have only diluted the flavor. We recommend enjoying the sardine and anchovy butter with crackers or on toasted bread, or with warm potatoes and a green salad. In any case, it should be a simple meal where the fish butter plays the main role. This pairs well with a full-bodied but not overly heavy red wine, such as the Brouilly 2015 Georges Descombes . The bouquet is delicate and pure, with aromas of plums and raspberries, complemented by notes of flint. The exceptional freshness and fruitiness are instantly captivating! Juicy aromas of ripe fruit unfold in the mouth. - - The recipe for the anchovy butter is by Barbara-jo McIntosh, and the recipe for the sardine butter is by Sonia Ezgulan. I've slightly adapted both to my own taste and discretion. The butter-to-fish ratio can be varied, and you don't have to use lemon-flavored sardines either. Experiment and see what you like best and share your favorite variations with us. Send us an email !

Sauerkraut is one of those things: if it's well made, I could eat it. And then it's supposed to be so healthy too...! Nevertheless, it's rare that I get a spontaneous craving for sauerkraut... But since my sister Anaïs started raving about our Basque-Alsatian sauerkraut a while ago, I've just been waiting to finally try it myself . It's a good thing that I recently came across Karin Iden's recipe for a sauerkraut casserole with potatoes and apples while browsing through various kitchen blogs (many thanks to Valentina's cookbook!). The original recipe is vegetarian and is meant to be prepared with fresh sauerkraut, but since I like to adapt recipes to suit my taste and mood, today we're making the casserole à la Causse, i.e. with juicy duck confit and ready-made sauerkraut from the can. Ingredients for 4 servings 4 medium-sized potatoes, mostly waxy 1 tsp rapeseed oil 2 crumbly apples 1 can of sauerkraut 1 jar of canard confit some salt and freshly ground pepper or piment d'Espelette Nutmeg, freshly grated 1 egg some crème épaisse 2 tbsp medium hot mustard If you like, you can also add onions and garlic. I'm not a big fan of them, so I leave them out. preparation Preheat the oven to 200 °C (gas mark 3, fan oven 180 °C). Peel and wash the potatoes and cut into slices. Mix a tablespoon of crème épaisse into 200 ml of water and bring the potato slices to the boil. Cover and cook for 10 minutes until almost done, then remove from the heat, drain and allow the steam to evaporate. Wash the apples, quarter them, remove the core and cut the quarters into slices. Grease a fireproof dish with a little rapeseed oil. Distribute the sauerkraut, potato and apple slices evenly in the dish. Season with nutmeg from time to time. Mix the egg with 2 tablespoons of crème épaisse, a little water and the mustard. Season with salt and pepper (carefully!) and pour over the ingredients. Bake in the preheated oven on the second rack from the bottom for 40 minutes. Garnish with chives, serve hot and pour the wine. Bon appétit! The result is a rich, hearty casserole that will make you happy and will make you lick your fingers. The apples add a lovely sweet freshness that loosens the whole thing up and prevents it from becoming too heavy. If you notice that the apples and potatoes are not quite cooked yet, but the top crust is already starting to turn dark, place some aluminum foil over the casserole for the rest of the time in the oven. This way, nothing can burn! Our wine recommendation: the Invincible Number One DOC Douro Tinto 2021 The original recipe comes from Karin Iden's cookbook "The new cookbook through the year: 365 seasonal recipes"

For me personally, lentils are one of the things that I really love but do far too rarely. Somehow I always think that they are much too time-consuming to prepare and often the association of a winter stew comes to mind. There are such wonderful recipes for spring and summer lentil salads! Nice that I remembered it again and found a really fantastic salad for the new recipe of the week – it combines about all the flavors we love and makes you happy all around.

We love soups! But what if it's too warm for stew, when squash season is over and the kids don't want to eat pearl barley anymore? The best solution comes from Spain: in the form of gazpacho! This cold soup is healthy, tastes wonderfully fresh and you can vary it wonderfully. We were craving something red this week too... and because the first strawberries are so pretty right now, our chef Thomas created a wonderful strawberry gazpacho for us this week. We are absolutely thrilled and wouldn't mind if this fruit bomb were on our table every day!

We recently celebrated the legume festival with you. At 30° outside and a pleasant 20° inside, with cool rosé and white wine and in a relaxed atmosphere, we were able to experience together how wonderful lentils, peas and co. are suitable for summer salads.

Just a few weeks ago, at a trade fair near Lisbon, we had the great pleasure of trying the brand new varieties of Santa Catarina's extraordinarily good tuna varieties. One of them is with Azorean peppers, a very typical creation. The taste of this paprika is somewhere between paprika and chili, so it is wonderfully aromatic and fruity, but only slightly spicy. Nice while trying it, thousands of recipe ideas popped into our heads. Thomas implemented one of them for the recipe of the week this week. And he hits exactly what we want on these beautiful warm summer days: Here, crunchy vegetables meet fresh herbs, tender spicy fish meets fruity tomatoes... and everything in a colorful setting - a summer poem and a feast for the eyes and taste buds!

"In the beginning was the dough" ... that's what it says in the foreword of the beautiful baking book "Pasteten" by Stéphane Reynaud, from which I got the inspiration for this Easter pie with tuna, egg and all sorts of herbs. My version with wafer-thin Turkish puff pastry tasted wonderfully light and at the same time spicy, which is certainly due to the grandiose aromatic mixture of dill, basil and fennel seeds. The pie works hot or cold and can be used as a main course or as a starter, and because it's so quick and easy to make and doesn't require meticulously following the recipe, it's ideal for an impromptu (Easter) picnic!

How is it that when I let Ursula Heinzelmann inspire me for our recipe of the week, it always comes down to something baked? ... Last time there was a Romanesco tart with blue cheese - this time a beetroot tart tatin in a freestyle version with Piedmont hazelnuts, olives and two kinds of cheese. Maybe something in her recipes will bring out the baker in me? Whatever the case... The tart is a surprise bag of aromas - the beetroot makes it mild and earthy-aromatic, the vinegar adds a sweetish acidity, the nuts and olives complement the whole thing with their aromatic crispness and Mediterranean flavor ... the intensive cheese and the fresh herbs round off the bouquet and make all the aromas shine.

Stuffed vegetables, the prototype of "Soulfood": simple, hearty and somehow full of memories. Personally, the dish reminds me of my grandmother, of holidays in Provence, of childhood. This version is deliberately kept minimalist and only needs a few ingredients.  The wonderful garden zucchini and the delicious terrine are the undisputed focal points in terms of taste. It's true that Maison Telme's terrines are almost too good to be overcooked, but if, for once, you don't eat the whole jar at once, you can use this quick recipe to use up the rest...

This recipe is based on a free interpretation of the Waldorf salad by British blogger sisters Jasmine and Melissa Hemsley. The combination of chicory, apple, celery, hazelnuts and blue cheese tastes incredibly aromatic with autumn, because right now all these ingredients are really available in their best form and the combination of cheese with hazelnuts - a dream! – is perhaps not as well known as the combination with walnuts, it is now time to introduce it to you here. Bon Appetit!

Bacalhau. This traditional Portuguese staple, this infamous cod-salted dish... For many of us non-Portuguese, it's still a strange curiosity that we're hesitant to try or avoid. What does it actually taste like, what can you make with it, how do you prepare it, and what does it go with? The internet is brimming with recipes for and with bacalhau, many of which sound really good and can be made with ingredients that are easily available in our latitudes. I pored over and pored over and clicked through many options. But as so often happens, the good stuff was much closer than I expected: I found what I was looking for in the outer packaging of Miss Can Patriot (3 cans of bacalhau in various sauces). It contained a simple, quick, and truly delicious recipe for bacalhau with chickpeas. In the absence of "fresh" salt cod and to combine two varieties, I chose the bacalhau with garlic in olive oil from the Portuguese brand Tricana (Conserveira de Lisboa) . It would help me uncover the secret of bacalhau. Even on its own, straight from the can, this fish was a revelation! Beautiful pieces of fillet swim in light oil, exuding an intensely fishy aroma, but don't let that put you off. The fish itself tastes aromatic but much more delicate than its aroma suggests, captivating with a subtle salty note. The garlic is only subtly evident, perfectly rounding off the whole dish. We almost ate the whole can without it, but I was curious about the recipe. Here's how it's done: Ingredients: 1 can of bacalhau 1 can of chickpeas Parsley 1 onion 1 egg some salt and pepper to taste (The quantities can be varied according to your taste. For example, I used only half an onion and only one egg. I also prefer coarsely chopped ingredients, as this preserves the different colors, flavors, and textures. If the salad sits for a day, the fish flavor becomes even more pronounced and the whole thing gains flavor.) Hard-boil the egg, peel it, and roughly chop it. Roughly chop the onion and parsley. Mix everything with the torn and drained bacalhau and the chickpeas. Season gently with salt and pepper, and you're done! It was really quick, and the result tasted fantastic! A fresh, spicy, balanced explosion of flavor that brought summer to our plates and pairs well with a strong, cool white wine. We can also imagine pairing it with coriander... and we already have a few more ideas for bacalhau recipes in mind. And you, can you think of something? Our wine recommendation: Vinho Verde Camaleão or Alfaiate Branco 2016

Fondue is fantastic, fondue is (palate)delight, fondue is fromage! But: Fondue is not just fondue ...! We favor a particularly sumptuous three cheeses from Savoie: the so-called "Fondue Savoyarde". To do this, take one part Beaufort, one part Comté Extra and one part French Emmental. An absolute poem!