My neighbor is Californian with Filipino roots and when he throws impromptu dinner parties in his kitchen, not only are the people around the table a colorful mix, but also the unforgettable menus he serves us. Inspired by these inspiring evenings with their creatively composed food combinations, I once again dared to try a cross-over number for our new recipe of the week: lentil and leek kedgeree, a spicy dish from Anglo-Indian cuisine made from green French ones Lentils, Portuguese smoked mackerel and free-range eggs from Brandenburg. Comfort food with an international twist!

Summer is here, everyone is happy and finally the tomatoes taste like tomatoes again! Is that why everyone is happy? This simple couscous and tomato salad from the wonderful cookbook "Genussvoll vegetarian" by the British-Israeli star chef Yotam Ottolenghi, which was published by Dorling Kindersley, will definitely make you happy and in a good mood. Of course, it's also healthy and light, it looks great in colors and it's quick to make.

It's summer and we enjoy the many long, mild evenings on which we celebrate the otherwise un-Teutonian aperitif culture. We like to have a sparkling drop in our glass with Mediterranean finger food. Rosé, Aperol Spritz and white wine spritzer always work. But it can also be a little more high-percentage. Do you already know the Portonic, for example? Or how about a gin-seng tonic?

It's not too cold yet, so dishes that aren't too heavy don't fit on the table yet. Yes, fish, butter and tomatoes sound more spring-like, but the herbs bring enough wintry flavors to serve this cod well before Christmas. We used cod for this recipe, but cod, haddock or trout would also work well (however, these should not be portioned, but prepared whole).

Recently, I went on a canoe trip on the Spree with friends. It was wonderful—we felt like real freshwater pirates...! The picnic on land included, among other things, wonderfully cool rosé (we had dragged it behind us in a bag in the water) and delicious little puff pastry parcels that my friend Anne had prepared. The recipe inspired me to create a version with sardines, which I recreated at home. It's super easy and looks really beautiful. Perfect for a picnic with friends or a dinner for two (or three, or four...)... as an aperitif, as finger food, as a starter, or as a main course, perhaps with a green salad! Bon appétit! Ingredients (for 2 people) 1 package of puff pastry (if you don't make it yourself) some sesame 1 small eggplant 1 small zucchini 3 - 4 mushrooms Feta Zucchini cream and/or tapenade (black olive paste from Provence) 1 pack of oil sardines (e.g. the Sardines Saint-Georges from La Belle-Iloise) olive oil Salt pepper Wash the vegetables and cut them into cubes, while preheating the oven to 200°. Heat oil in a pan and fry the vegetables until lightly browned and translucent, but still a little al dente. Season with salt and pepper. Sprinkle the sesame seeds on a tabletop or board and roll out the puff pastry on it. Press the sesame seeds firmly into the dough. Then cut the dough into even squares (I use 6 pieces from one roll). Spread a dollop of the zucchini cream and tapenade onto the center of the dough squares (you can skip this if you like. Since I like both, I made three pastries with tapenade and the others with zucchini cream. Tapenade makes the pastries more flavorful, while zucchini cream makes them more "vegetable"). Place the vegetables on top in small piles, then add the diced feta and small pieces of sardine. Be careful not to put too much filling on the dough, or the pastries will expand too much in the oven! Fold the dough corners diagonally together to form nice, tight parcels. Make sure to press the loose ends and sides together firmly. This requires some dexterity, but it's important, as otherwise the parcels will expand too much in the oven. Bake on the middle rack for 15-20 minutes until golden brown and serve hot. Bon appétit! We bought a bottle Alento Rosé 2016 Alentejo It was a perfect match! A young, intense Portuguese rosé wine full of joie de vivre – an uncomplicated everyday wine that goes well with all dishes, but is also enjoyable on its own.

Mmmm, delicious, delicious... :) Recently found on the blog of a Spanish woman (www.letitbecosy.com) who lives in Mallorca and cooks mainly vegetarian food. I've always enjoyed discovering new flavor combinations, and I'm particularly interested in unusual combinations with fish... so I added sardines in oil to one of her recipes. The recipe is very simple, and the result is excitingly fresh and incredibly delicious. I imagine it would also taste great with sardines in Muscadet or sardines in water and lemon. I'll try it that way next time! And this is what it looks like when it’s finished: Bon appetite!

A super simple, quick, but no less sophisticated and tasty amuse-bouche made from just a few ingredients. Crunchy, juicy, salty, spicy... all the flavors of summer! Add the well-chilled sweet wine, which provides a nice contrast, and you have a sophisticated snack, perfect for the summer aperitif! Chin-chin and bon appétit!

You only blinked once and it's already November! Autumn is in full swing and while the trees are shedding their leaves, we humans are buttoning up more and more. That's the page. On the other hand, autumn also and above all has a lot to offer in culinary terms: chestnuts are a typical autumn delicacy. And we used them to conjure up a chestnut risotto with Roquefort and sage that just melts away.

The 2nd Advent is just around the corner and the Christmas season has officially begun! This means that from now until January 1st you can feast properly, and please without a guilty conscience. True to the motto "Life is short, eat dessert first", we have chosen a dessert as the recipe of the month to kick off this culinary marathon. A cake with chestnuts, walnuts, chocolate and cognac. A gluten-free sweet sin that gets us in the celebratory mood after just one bite...

New year, new quiche, something like that could be the motto of today's recipe, which comes up with a special mixture of salty and sweet flavors. After all the hearty dishes that were served at Christmas, it's time to start the new year with a lighter creation that tastes at least as good. Stichelton-Membrillo Quiche with nutty Hokkaido pumpkin. The recipe comes from the Israeli chef Yotam Ottolenghi, who became world famous through his excellent cookbooks. We have modified the recipe a bit and present you with our version of this delicacy.

True to the motto "first things first", our current recipe of the week is a very classic dessert that is sold in almost every bakery in Brittany and that was once invented by Breton sailors: the Far Breton aux Pruneaux, a kind of flan with lots of eggs and the Pruneaux d'Agen, which remind me more than anything else of my childhood summers in France...