Spätzle with mushrooms in cream and parmesan sauce

Who doesn’t love pasta? I am sure hardly anyone rises their hand right now. But have you ever tried the German pasta Spätzle? It is basically eggs and flour and super easy to make your own. I usually buy it as there is no point making fresh pasta for just one person…I should though. And maybe I will. Would you be interested in the recipe?

For now, here is the recipe with ready made Spätzle:


Serves two and please add a salad on the side as the dish is kind of heavy

300 g fresh Spätzle

200 g mushrooms

200 ml half fat cream

20 g Parmesan

Bruschetta spice mix or simply salt and pepper

Clean and cut mushrooms into four. Fry in a pan and flavour with bruschetta spice mix or salt and pepper.

Take the mushrooms out of the panhandle then fry the Spätzle.

Add the mushrooms, cream and Parmesan.

Heat up for a little bit. Then serve with a side salad and …


Easy Broccoli-Tomato-Soup

… with a side of crisps!

A little bad habit I picked up when living in London: sandwich for lunch … with a side of crisps; evening at the bar: two pints of lager … and a bag of crisps.

I still love them sometimes. Not like most people as a “in front of the tv” snack, but as an actual crispy side dish.

Today I enjoyed them with my homemade Broccoli-Tomato-Soup.


Serves two or one if you are feeling really “peckish”

1 onion

1 glove of garlic

1 broccoli

1 can of chopped tomatoes

10 g almond sticks

salt, pepper, oil

Cut garlic, onion and broccoli into small pieces.

Heat up 1 tsp. oil, add garlic and onion to fry for 1-2 mins. Then toss in broccoli and tomatoes. Fill the tomato can with water and add it röntge soup.

Let it all cook for about 10 mins.

Take a small pan and brown the almond sticks.

Season well with salt and pepper, then blend the soup with a hand blender. Sprinkle with almond sticks, serve with a handful of crisps and …


Turmeric banana shake

I only just found this little root and I must say I am hooked. It looks so unimpressive and might I say even a little ugly. But once I grated it an incredibly powerful orange colour came out.

Most of us know the powder from curries. But the fresh root with its slightly earthy but sweet smell and flavour can be added to nearly all of your dishes. Since it is said to be very healthy and help prevent cancer, it is the best substitute you can choose.

Today I added it to my breakfast shake. Just grate about 2-3 cm of the root, add 200 ml of milk and a banana and mix properly.

The funny thing is, the more you let it sit the more the turmeric can give off its orange colour to your dish. So don’t be inpatient. Give it time to do its magic.

Avocado, blood orange and coriander pesto

What to do when the only thing you have at home is an overripe avocado and a blood orange? Just add garlic, salt and pepper and make pesto!!!

Luckily I also had some coriander at home to pimp it up a little bit. But if you are not that lucky, I am sure it taste yummy even without.


1 avocado

1 blood orange / lemon work as well

1 glove of garlic

10 g coriander

salt and pepper

Put it all into a mixer. Add some water or oil to make it a bit more smooth.

Serve with pasta and you can even sprinkle some pistachios on it.

Egg fried glass noodles with fresh papaya and coriander

I just love the combination of fried and fresh. Warm and cold. Salty and sweet. Here is a little attempt to making an egg fried dish a little bit healthier by not using egg noodles but the lighter version of glass noodles and adding some fresh papaya to round it up.


Serves 2

100 glass noodles

1 onion

1 glove of garlic

2 carrots

2 eggs

2 tsp. sesame oil

1 papaya

20 g salted peanuts

some coriander to taste

some soya sauce to taste

Place glass noodles into a bowl and cover with boiling water. Let it soak until later use.

Peel onion and garlic and cut into thin stripes. Wash carrot and cut into small cubes.

Heat up sesame oil in a large pan, add onion, garlic and carrot pieces and fry for 3-4 mins.

Meanwhile peel and cut papaya in cubes.

Take glass noodles out of the water and add them to the frying pan. Heat properly and stir in the eggs.

Once the eggs are cooked you are done!

Serve with papaya, soya sauce and coriander. Sprinkle with salted peanuts and …


Turmeric infused asparagus and carrot quiche

So spring is finally happening. No more snow, no more freezing cold temperatures and the best thing: the start of beautiful flowers and enjoying lunches sitting outside!

To embrace the beautiful colours that nature is about to pop out, I decided to give fresh turmeric a try. Have you ever used it for cooking? I have not. So let’s see what it will be like.

When I spotted the little root at the supermarket I must say I was not impressed. It looks more like a fat worm then a healthy root.

But grating it finely made it reveal its beautiful orange colour. Was I supposed to peel it first? I only washed it. Probably a good idea because peeling it would have meant touching it and the colour does stain your fingers a bit. Therefore I would recommend not to peel it first.


Serves 4

10 cm fresh turmeric root

1 puff pastry (ca. 200 g)

4 eggs

250 g cream

100 g baby carrots (or carrot sticks)

100 g green asparagus

Salt and pepper

Preheat oven to 200 degrees.

Grate turmeric and mix with eggs, cream, salt and pepper.

Place puff pastry in a cake form, cut to shape if needed and pierce with a folk.

Arrange asparagus and carrots on the pastry and cover with the egg turmeric mix.

Then off it goes into the oven for about 20-23 mins.

Cut into four pieces, place on plates and…