Last Bulmers recipe of this week, "the main dish”. This is one of my favourite recipes. When you think of a Fricassee, you would probably think of that Fricassee de Poulet a L’Ancienne… a very French comfort food between a saute and a stew. But in my case I think of a warm English homemade food. You might be thinking I got it all wrong and I am a bit crazy. So I may have to explain a little bit:
When I was a kid, I spend a lot of time at my grandparents home. My grandmothers family is French and my granddads, English. So a mix in the cuisine was for sure in every meal. Fricassee is made with dry white wine, but if you have some cider lovers around, (some with a sweet tooth) it will be made with cider. Cider is originally from England (after the romans brought it when they colonised) and as apples grow very fast there, it was the perfect setting for the beginning of production of this golden drink. So you can now do the math: Grandpa’s love for cider and Grandmas fricassee. The perfect English French love child.
1 whole chicken (2kg) fresh or unfrosted
3 tbsp unsalted butter
2 tbsp olive oil
salt and pepper
1 yellow onion, diced.
1 big carrot, diced
2 celery stalks, diced
250gr brown mushrooms
3 tbsp potato starch (glutenfree)
1 1/4 cup Bulmers Pear Cider
1 liter chicken fond
5 bay leafs
3 egg yolks
125ml heavy cream (30% fat or more)
fresh lime juice.
Divide Chicken into 10 pieces: Legs, thighs, wings and 4 breast pieces. Season the chicken on both sides with salt and pepper. Use a Dutch oven if you have one. If not, use a large pot. Add the oil and 2 tbsp butter and fry the chicken skin side down until golden and turn. Don’t crowd your pot! Just fry your chicken and set aside and add more chicken until you are done. Leave the chicken on the side.
Reduce heat and add the diced vegetables. let them there until they are golden and a bit transparent… about 10 minutes in a Dutch oven.
Bulmers Pear cider aka Perry is made from fermented apples but with pear flavour. Either way, it is a Pear elixir you can use instead of wine for the preparation of many desserts or savory meals.
Add the mushrooms and let them get darker. They will release some water. Add the starch and stir until all the starch is incorporated. Pour the cider while whisking.. it will get thick very fast. Add the broth and keep stirring. Return the chicken and its juices back to the pot.
Why I chose Bulmers Pear cider? I wish I had invented the chicken-pear match in heaven, but this was made loooong time ago as it compliments the white meats with its fruit subtlety. You can go hours in google reading all the great recipes using this two ingredients, from salads and stews to terrines and pattées. So Bulmers Pear cider was my weapon of choice.
Tie your herbs with a natural twine and bring the fricassee to boil and reduce to simmer. Cover the half of the pot with a lid and let it simmer for about 30 minutes. If you have a thermometer, check that the inside of the chicken is at 70C. Remove chicken again. And let it boil for 10 more minutes.
Now let´s make this baby thick and creamy! In a bowl, whisk the yolks and cream. Keep whisking and add slowly the cooking liquid from the pot. half a cup. And then add this mix with the yolks and cream back to the pot. Return the chicken to the pot, add a tbsp of butter and add some lime juice.
Put this single pot fricassee on the middle of the table as well as rice. That silky sauce it’s a killer combined with a well cooked grainy rice. Get some glasses, add some ice cubes and pour some pear cider on them. Fricassee is hot hot hot and Bulmers Pear will refresh you.
As the second part of my Bulmers week, I decided to go all vegan. Quinoa is a very usual ingredient in our kitchen. There isn’t a Peruvian household without it.
Many people don’t know about red quinoa though. Red Quinoa is a more crunchy and exotic kind of it. Normally cooked with broth or water but why not Cider.
When I think of Cider, everyone thinks of apple cider with ice in a summer day, but not about a cooking ingredient, and less a vegan ingredient.
Most ciders aren’t vegan. they have honey on them or other animal ingredients. Since 2017, Bulmers ciders are vegan (thank god!) I used the Red Berries Bulmers for this dish.
You would think that this cider is only made with berries, but is indeed an apple cider mixed with red berries and cut with a refreshing taste of lime.
350 ml Bulmers Red Berries Cider
1 cup of Red Quinoa
2 cups fresh Baby Spinach
1 fresh Apple
1/2 cup Roasted Walnuts
1 Sweet Potato
For the Dressing:
3 tbsp Bulmers Red Berries Cider
2 tbsp Cider Vinegar
1 tbsp pomegranate juice
60 ml Olive oil (1/4 cup)
3 cloves garlic
2 tbsp Dijon mustard
Preheat the oven to 180C. In a small pot add the quinoa, cider and a bit of salt and bring it to boil. Reduce heat to minimum and close the lid. Let it simmer for 20 minutes. This is the caramelization process.
A very interesting fact about using cider while cooking is the caramelization. Because of all the natural fruits, cider contains a certain amount of sugar. When a liquid with sugar is slowly cooked, it will caramelize in the same way those Xmas nuts are roasted with sugar. Instead of boiling the quinoa with water or broth to obtain some flavor, I boiled it with just cider. The quinoa ended up soft inside and crunchy on the outside with an exquisite sugary flavor with some hints of berries. Try caramelizing other food, like slow-cooked pork for the meat lovers or sprinkled over some cheese before baking.
Toss the sweet potatoes in a baking sheet and sprinkle with olive oil and some salt. Bake for 17 minutes. Now the quinoa and potatoes are baking and simmering, and we will start the dressing.
Normally I wouldn’t double an ingredient in a recipe, but as I used cider to make the quinoa tasty, I could as well use the same cider for my dressing. I thought of using a vinaigrette to lower the sweetness of the quinoa, the acidity of it played a big role here. Bulmers Red Berries is sweet but the apples and lime bring out that acidity point I was looking for. I added some extra vinegar to make the emulsion though… as chemistry will always be chemistry… wink wink
Soooo, for this vinaigrette dressing add all ingredients in a food processor and puree until smooth, season with some salt.
When the quinoa is done, put it in a bowl and fluff it a bit with a fork and let it cool a bit. Add the pomegranate, parsley and add some spoons of the dressing. Mix well
In a bed of fresh baby spinach, add a couple of scoops of the quinoa and garnish with sweet potatoes and the ciders main ingredient: Fresh red apples. Sprinkle some walnuts and add a bit of the dressing over it. Enjoy best with some cold Bulmers Red Berries. I promise it won’t be too much.
As I said before, each ingredient has its own flavor: Caramel, acid and fresh cold berries. Now hurry and make it at home and enjoy in one of these warm summer nights!
As I have been telling you in Instagram, this is the Bulmers Week on the blog! Bulmers is my favorite brand of Cider and you can see how much I love it if you follow my Insta-Stories. I can't drink beer anymore since I have Celiac Disease, so cider became my drink of choice, and let's face it, it tastes way better than beer. Cider is an alcoholic drink made from apples mostly served with ice cubes, but why be so dull and not create an awesome cocktail?
Imagine your favorite dessert in a drink.... One of my favorite desserts is apple pie, but with this heat I wouldnt even dare to eat a hot apple pie. So how to get that flavor in my mouth without melting more than I am now? Let´s make an Apple Pie Cocktail!!!! For that I need some Cider... a big tasty apple cider, like Bulmers Original.
What you need:
1/2 cup Brown Sugar
1 Tbsp Cinnamon
1 Cinnamon Stick per drink
Moscato Wine (white)
Bulmers Apple Cider... lots of it
Fresh Red Apples to garnish.
Apple Pie is normally made with dough, Apples, Sugar and Cinnamon. So i decided to start this recipe making some Cinnamon Sugar. This is pretty simple: Add Sugar and Cinnamon in a blender or food processor until the sugar gets a bit smaller and mixes with the cinnamon powder. Wait before you open the blender... Cinnamon powder is crazy ;)
Use tall glasses or wine glasses. Cut one of your apples in 8 pieces and wet the glass rim with a slice and dip the glass into the cinnamon sugar.
Add 4 ice cubes to each glass and pour 4 cl of vanilla vodka in each glass and then fill half of your glass with moscato wine.
Top with Bulmers Original sparkling apple cider and serve with apple slices and a cinnamon stick. You will taste apple pie in every sip you take... And for the ones that doesn't know, those sunshine ripened apples, give not only that beautiful color but a sweet, sweet taste! Enjoy!
I missed this year's Food Zürich because I was too busy with a restaurant curation, So I got a super cool #Zuerifoodbox from Visit Zürich to feel a bit better. Check the end of the blog post to see what was in the box or just start following my insta stories :)
I was so surprised to see that many of the Zürich recipes are actually gluten-free or easily transformed into celiac-safe recipes. Like the Zürcher Geschnetzeltes. I just changed the spoon of flour for a spoon of gluten-free flour and voila! Zürich at my dinner table.
I used my own Rösti Recipe to serve with this recipe from the legendary Restaurant Kronhalle... But I might try their Rösti recipe soon, they use cooked potatoes instead of raw ones.
Ingredients: (4 people)
800 gr. Veal fillet, cut into finger-wide strips
Salt and pepper to season the meat
2 shalotts, finely chopped
2 tablespoons butter
100 gr of mushrooms (white and brown), sliced
1 tbsp flour
100ml white wine (dry)
100ml brown gravy
salt pepper, cayenne, little cognac at will
1 kg potatoes
Salt and Pepper
Warm your oven to 50C and start peeling your potatoes, then grate them with coarse part of your grater. Try not to get your fingers caught there... Once you are done with that, press the water off them and leave the potatoes in a sieve and let it sit.
The main thing about cooking a great dish is to buy great ingredients. Like this veal came from a trusted butcher and you should always check for quality for a better taste.
Sauté the meat briefly in butter, season and put on a sieve. Collect the leaking meat juice. Keep the meat warm.
Press the potatoes again with your hands and let it rest again.
Start frying your Rösti and pour yourself some wine. Cooking is better when you are drinking wine. You can save the Rösti in a form and leave it in the oven to keep them hot.
For the sauce, sauté the chopped shallots in butter, add the sliced mushrooms, continue to simmer and season with salt and pepper.
Dust with the flour and deglaze with white wine. Mix well. Fill up with the bouillon and gravy, add the meat juice, simmer for about 15 minutes on small fire.
Add the cream. Simmer again briefly, puree with the stick blender and then pass through a sieve. With cayenne pepper, and add cognac until it tastes good for you. Incorporate the meat in the sauce.
In a deep plate, add the Rösti, cover with the Geschnetzeltes and sprinkle with some green herbs and enjoy with dry wine.
I can't wait to go back top Zürich for the next food and try some more classic Zürich, some experimental like the Insects Essento Dinner I was last year or try another Michelin Restaurant like the awesome Ecco.
Pictures by Christian Mentzel
Post and Styling by Me
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For the ones that know me well, it is a sure thing that my comfort food is sushi. Whenever I feel down, I have to stick some raw fish in my mouth. But as a Peruvian and after living in Oslo for 6 years, it is hard for me to find sushi that actually hits the spot.
I got a voucher to test the takeaway service of Sticks n Sushi, and I was so surprised by the quality of the food and the presentation as well.
I ordered one of the menus by phone and met my mega babe Sophia to pick up that sushi and went home to have a sushi feast. Everything looked still great and even the Makis survived the way back. When we opened the bags we found the following:
Kataifi: Octopus Kataifi, Trout Roe, and miso aioli
Spicy Edamame: Grilled Edamame with spicy miso
Tataki: Beef, smoked cheese, Tosazu, Goma shiro and Jerusalem Artichoke chips
Tartare: Salmon and Tuna Tartare
Momo Chilli: Chicken with chilli and chives,
Koushi Habu: Entrecote with miso herbs butter
Kushi Katsu: Fried Duck with wasabi caesar
Ebi panko Roll: Tempura prawn and spicy sauce garnished with avocado, sesame, and Tsume soya
Hell's Kitchen Roll: Tempura shrimp with avocado and spicy sauce garnished with tuna and barbecue sauce
Pink Alaska: Salmon, avocado and cream cheese in Lumpfish Roe
Nigiri: Salmon, Tuna and Ebi
All together great sushi... so good, to make me wanna live closer to get it more often. Hopefully, they will open one closer to Prenzlauer Berg. I totally recommend it for a wine & sushi night at home, or after a hard day at the office. The cost of this menu was 99 euro.
Advertising - because of voucher
Berlin is hot, hot, super hot at the moment. Having a toddler 24/7 and this heat makes me so unproductive and lazy. But as I need to get some things done, I decided to go pick up my new WMF pots in West Berlin with the help of a friend. (He is tall enough to carry the big boxes)
But on our way back, we got a bit hungry, so I thought why not make a quick Gazpacho? It was pretty late so my kitchen was kind of dark but still wanted to share this with you.
The main thing about Gazpacho is the ingredients. As they won't be cooked, you have to be sure that you have good quality veggies and your tomatoes should be as ripe as possible.
8 Ripe Tomatoes or 2 cans of 400 gr of shredded tomatoes
a handful of cherry tomatoes
1/2 Paprika or 5 small ones (like in the picture)
2 garlic cloves
50 ml white wine Vinegar
2 tbsp Olive oil
Salt & Pepper
Fresh Chives or any other herb
Now it is chopping time. We will be cutting 2 different things: Soup and Topping. Start chopping 1/4 of your cucumber in thin slices and then cut the slices in 4. Do the same with your paprika, cut 1/4 of your paprika in thin stripes and last but not least, cut about the half of your cherry tomatoes in half. Put all these ingredients in a small bowl and sprinkle some oil to it and let it rest..
Chop the rest of the ingredients in small dices and add vinegar, oil, salt and pepper and let it rest in the fridge for 15 minutes or more (if you have time). Make sure that you mix it well so all the flavours will combine.
Put this mix in a blender until smooth. I like to strain my Gazpacho but not with a very fine sieve, so I actually use my potato press just to remove the seeds. You still feel the vegetables and it isn't that fine. But if you like to have a good old-fashioned Gazpacho, get the whole pure through a very fine sieve. Get your soup in a jar and put it back in the fridge until you will be serving it.
For serving, add a spoon-full of the topping mix and serve the soup over it. I have this vintage hen jar that I had for many many years and I love how it looks when I serve soups from it. With a spoon serve some more topping in the middle and sprinkle olive oil over it. Do not spare on oil! It just makes your soup taste better!
Cut and sprinkle some chives or fresh herbs over your Gazpacho, it gives it a great aroma. Toast some bread and enjoy with Cold Grüner Veltliner or a dry Rosé if you are a fan of Rosé.
All Pictures were Made by Christian Mentzel... I tortured him as art director to see the picture outcome. It was really hard not to be the one making the pictures though ;)
When you go to a restaurant or a hotel, mostly all the wine is chosen by their sommelier. A Sommelier is the one developing the wine menu and working with the kitchen to make the best pairings with the food.
But what happens when you have 100 sommeliers instead of 1?
This is exactly what happens at Mercure at their annual Weinlese. A group of 100 people test wines and decide which ones are the best to be added to their wine list. A very colorful group of people testing the final round in search of the best for this year's wine list.
When I arrived, I was sent to the parking lot. Super weird but cool... a looong red carpet with a security guy was the only thing I could see. There were music and laughter behind the entrance. Once I got in, all the "sommeliers" were sipping some bubbles, listening to live music by a trio of guitar, saxophone and "cajón".
When the music stopped we were greeted and explained how the evening was planned: Bubbles and finger food, Wine Tasting and last but not least, Dinner. We all got a different letter in our name tags and were instructed to follow the group upstairs. My letter was a "D".
We got into a very bright conference room filled with tables. Each table had a different name. Mine was "Dornfelder" hence the letter "D" on my tag. Every table was trying different wines. About 150 different wines were gonna be tasted! Three bottles of each kind, 5 kinds per table.
After reading the list on my table I was super happy with it: A Weissburgunder, followed by a Grauburgunder... My regular choices when buying German wine.
It was fun to be seated at the table with no bloggers this time. Got to talk to a very mixed table: a hotel owner, a teacher, a sports store owner and even a winemaker. Though I kept going to talk to the girls at the next table... Afterall I kinda missed them a little bit ;)
After all the wines were tasted, we gave our notes for the final counting. And we all left to the restaurant area that was beautifully decorated and filled with appetizers for us.
The tables were filled with small and delicious appetizers like Avocado Salsa, Sesame Chili Popcorn Salad, Hummus, Pan-fried Cauliflower, and oven baked cherry tomatoes. These were paired with a 2017 Weisser Burgunder from Bermersheim Rheinhessen.
The first course was Le Poisson! Cod with Skin Fried served with a red prawn, green sauce, and rice in a Nori leaf. It looked like a maki but it wasn't a maki. Very interesting taste.
The pairing was a 2017 Aufwind Grüner Veltliner & Riesling white wine Cuvée from Bad Dürkheim in the Pfalz.
Le Beof arrived... Poached Beef Filet M VII Sud with a zucchini flower, Jerusalem artichoke puree, and a potato layer cake. It came with an excellent pairing: 2015 M VII Red wine Weingut Markus Klumpp from Bruchsal.
And after the beef and some more glasses of wine, we changed location for the desserts and cheese. A sweet buffet with ham, cheese and grapes were we read the final winners of the event. It was very much fun to compare my notes to the winners. Was I on spot? I was in some of them, but then again it was all about different kinds of taste... Tho I was happy to have at least 3 winners on my notes :)
I finished my night with a great craft beer for a change and some delicious sourdough bread with liver pate. I had loads of fun, ate great food in the company of great wine. I got to learn more about wine and met loads of cool people in the process. We even went out clubbing until late, talking about how awesome this evening was.
Whether red or white, sweet or dry: At Mercure, you can enjoy a fine selection of the best quality wines. All wines are sourced directly from local winemakers with a bold concept that fits perfectly into today's world.
And what is the best part? the guests get to choose: Le Club AccorHotels Participants can participate in the wine tasting at the annual final tasting. And for sure this event has something for every taste. I am pretty sure everyone will find their favourite wine here.
There are loads of places in Berlin that serve brunch, but my all-time favorite place to go with friends is Allan's Breakfast Club aka ABC. This tiny french place owned by the super french and super cool Allan is not only cute, but serve the meanest eggs benedict in town. It is situated in the heart of Kollwitzkiez in Prenzlauer Berg and just some minutes from my flat, very convenient.
I took Kay and my frenchie girl Marie for some drinks and brunch last Friday. While we waited for Marie to arrive, we had some coffee and lemonade while we had a chat with Allan, man! it was hard to decide what to eat, but this time we didn't go for those mean Bennies, but tried some other stuff.
We chose to try different dishes instead of ordering just one per person. Starting with a delicious potato waffle covered with cured salmon rose, capers and avocado, sprinkled with a buttermilk & creme fraiche dressing and red pepper.
Did I mention that I had a hangover? And the best cure for this is: Bloody Marys! The best frigging BMs in town, even better that the ones my grandma used to make *wink wink*
If you are into this ridiculously tasty red drink, you definitely need to make a pitstop at ABC after a crazy party night. Or if u are like me, just after 2 glasses of wine, haha.
Talking a bit about Allan, he comes from France but he used to live many many years in Australia, hence the awesome eggs Benni and the poached eggs in some of his dishes, like in this creamy Czech Mountai soup with a drowning poached egg on top. Did I mention bacon???? BACON!
Marie ordered a hot chocolate with Belgium Callebaut chocolate buttons. OHMYGWAAADDDDFFF! Allan adds the hot steamed milk over them so that they melt... ahhhhh heaven! If I wasn't too much afraid sugar, I would stop by everyday to have this chocolate and milk heaven.
You wold think that ABC wouldn't have a choice for vegans with all these eggs and bacon, but their boost up smoothie bowl is vegan, glutenfree and AMAZING, it is a bowl of frozen smoothie, covered with fresh fruits, coconut flakes and cacao. A huge bowl of energy and awesomeness.
What would it be a menu of a french restaurant without a Croque Monsieur? Well, Allan offers a Tweaked Croque Monsieur. He uses brioche instead of bread, filled with loads caramelized onions, melted Gruyere cheese, Ardeche ham and mushrooom bechamel, served with chips and salad.
But don't let this picture fool you, I moved the chips to show you the brioche and the whole thing was bigger than my head ;)
Here is Allan opening a Bodvár n5 rose from provence for me. If I didn't have to go to work after brunch I would have probably stayed there for hours sipping some more glasses of it. And for the ones not drinking wine, we got some more homemade lemonade and a beautiful and elegant coffee martini.
Some will ask why i didn't show you the many-times-mentioned Eggs Benedict in this blogpost. It is so you get up and run there and try them! And of course the rest of the menu and the flat whites and the oysters in summer and enjoy their terrace. and and and... Just go there!
As their opening hours were confusing in the past year for many people... here I´ll explain them to you:
Monday, Wednesday, Thursday Friday and Friday 10am-3pm
Sat and Sunday 10am-4pm
But from May:
Thursday and Friday: 3pm-6pm open for coffee, cake and Rosé
Wednesday- Thursdays and Fridays 6pm- Midnight for Wine
When I was in Junior High School, we had once a week a cooking class. Mostly all things we prepared were not baked. I remember some dessert or snack called "Sweet Bombs". As a neighbor lent me some flour one day, I decided to make something for him to thank him. And what not better something I can do together with Pepa.
500 ml Evaporated milk or in German: Condensed Milk
500 gr Sugar
400 gr Butter Cookies
100 gr nuts (optional)
a Pinch of Salt
First, start crushing your cookies. You can put them in a bag and smash them, or use a food processor as it is easier, faster and less messy.
I could have bought 250 ml condensed milk, but I like making my food from scratch. The recipe to make condensed milk aka Milch Mädchen is easy but takes a while. Mix the milk and sugar and let it boil.
Let's face it, condensed milk its just a milch marmalade. It is all about boiling and simmering until you have the desired consistency. So turn up the heat until it boils and lower the heat to minimum. Repeat until you can put the milk in a spoon and it doesn't fall from it while moving it.
I use a wooden spoon with holes, it works way better. Condensed milk is normally cream colored, but when you make it yourself it turns caramel color... more like dulce de leche.
Once it has cooled down, Mix the cookies, nuts and condensed milk. It will give you a very sticky dough.
Using some nuts or dry hands, make little balls of about 30 grams. Or just make them to the size you want. I like 30 grams cause it is as much I cant it without dying of a sugar coma. You don't need to bake it at all and you can enjoy them right away. Try making these ones with your kids or by yourself.
I hope you enjoy this easy old recipe of mine. And be prepared to eat a delicious "Sweet Balls" better together with a coffee or as a snack when you are outside in this cold winter.
I am not vegan, but many of my close friends are. I love the challenge when cooking vegan. Most of the food I see in restaurants aren't that creative or even resemble the "regular" food.
I was asked by Bordeaux Wines to make a whole Christmas dinner and I was very excited about making this dinner with a Twist. (You can see the dinner here). I had loads of messages asking me for the recipe of the loaf. I have to accept I have been busy like a hive of bees, but tomorrow is the last day the shops are open, so if you have vegan guests for Xmas or you are vegan yourself, run to the closest Whole Foods Store/Bio Markt and make this Loaf.
1 can of white beans drained (you can use chickpeas, jack beans or pinto beans)
2 cloves garlic
1 cooked beet
1/2 cups vegetable broth
2 tbsp soy sauce
2 tbsp olive oil
200 grms Wheat gluten
2 tbsp ground mushrooms
1 tsp sweet paprika or regular
a pinch of salt
4 Soya bratwurst or any vegan white sausage
1 medium white onion
1 tbsp fresh parsley
4 slices of bread
a bit of nut milk or oat milk
We start with the loaf. Turn on your oven, 180 C. Add the beans food processor or blender, until the are mashed. Add the garlic and beet. Throw the canned mushrooms, dried mushrooms, paprika, salt & pepper and broth. The mushrooms will give your "meat" that umami taste. Regular meat has an umami taste to it as well as mushrooms, so we are cheating here.
Soak the bread in the milk. This will give some "body" to the stuffing. If you like salty food, soak it in broth instead of milk.
In a bowl knead the bean mix with the wheat gluten. The beet gives this dough the meat color. It is scary how close to ground meat this looks like. Once it is all mixed. let it rest while making the stuffing.
Dice your sausage and onion. Fry both until the onion is transparent, add the nutmeg and parsley. Add some salt to it. Add the drained bread and taste again, you can add more salt to it. Let is cool down for about 10 minutes. We don't want the gluten mix to react to the warmth of the stuffing.
On a tray with alu foil, press the gluten mix flat and add the stuffing. Roll it. and shove it to the over for one hour.
Remove the foil and turn it around carefully. Be very careful removing the foil. you don't want the stuffing to come off. Brush some oil all over and let it grill for 10 more minutes. Let ist cool before cutting.
Serve with mashed potatoes with skin, gravy and Brussel sprouts. All your vegan friends will be jumping on one foot. I am really sure about that! Merry Vegan Xmas! If you want to try my turkey Xmas recipe, Check it here
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...