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!

How do you actually feel about seafood? Unfortunately, Berlin is not located by the sea, even if that would be an additional plus for our beautiful city on some hot summer days... Accordingly, many of us may rarely enjoy these delicacies. At least in fresh form. How good that there are fine preserves from Ramon Peña. Because indeed: the chipirones of this traditional Galician brand are among the finest canned seafood I have ever eaten. And so Thomas decided this week to provide the little squid in olive oil with an accompaniment that really doesn't have to hide! A refined dish that does not require high chef qualities and simply fills you up and makes you happy.

This simple recipe will appeal to all those who are not afraid of lavish combinations: True to the motto “mixing is possible”, we tried a tapenade with three types of fish – sardine, anchovy and tuna. A delicious combination full of Mediterranean flavours that transports us to the south even in the darkest winter... perhaps on the deck of a small sailing boat rocking in the harbour, or on a terrace in lavender-covered hills, while the crickets chirp around us, the sun shines on our heads and we enjoy a small aperitif with friends... Ingredients for 6 - 8 servings 1 can of sardines (eg Sardinettes ) in water, drained 1 small can of anchovies (approx. 56g), drained and soaked in milk for 10 - 15 minutes to desalinate them 1 can tuna in water , drained 1 garlic clove, roughly chopped 1 small shallot, roughly chopped 1 handful of black olives, pitted freshly ground pepper 1 tsp mustard 1 tbsp olive oil 2 tbsp dry sherry rosemary Blend all the ingredients with a hand blender, fork or in a mortar until you have a coarse paste. It's best not to blend it too finely - it looks nicer and the consistency is also finer if you keep a few pieces of fish and olive. Serve in a nice bowl with crackers, raw vegetables or toasted bread. Also delicious on homemade bruschetta, with grilled vegetables or as a filling for tomatoes, peppers, zucchini, eggplant... Best enjoyed with a strong red wine – Bon appétit! Garlic and rosemary give the recipe a spicy, southern note, while the dry sherry elegantly rounds it off and adds an interesting twist. Depending on your preference, one fish or the other may dominate. Inspired by © Barbara-jo McIntosh, recipe from the book "Tin Fish Gourmet", Raincoast Books, 1998 We offer the following products from the recipe: Sardines Anchovies tuna Olives (you can find more selection in our shop in Berlin-Wilmersdorf) pepper Mustard olive oil Sherry (unfortunately currently only available in our store)