OMG! December starts tomorrow and I can't wait for you to see all the prizes I got for you guys. Every Saturday there will be a blog post showing you the brands that will be in the next advent's week. 

All prizes are just for people over 18 years old and living in Berlin-Brandenburg. 

Every morning. I will post a picture on Instagram with the prize of the "door" and how to be the winner of the day. I will post a video of the draw each day to show the fairness of the contest. So now here are the first-week brands (not in order):

​Berlin is known for its highly diverse population - primarily the Turkish, Eastern European and Eastern- Mediterranean nationalities are broadly represented. This is also reflected in Berlin’s culinary landscape with its many restaurants, street food stands and other food shops of this kind. The food style at BLEND is inspired by this and has many influences of the German, Turkish, Eastern-Mediterranean and Eastern -European cuisines.

The food concept at BLEND aims to embrace the "Berliner food culture" and is best described as a fun dining kitchen inspired by the (ethnic) cuisines and ingredients of Berlin. Dishes are served in a fun way and creatively with a certain twist given their use of ingredients, preparation method or way of serving. As much as possible, dishes are regionally sourced and in season.

BLEND Berlin Kitchen & Bar
​
Budapester Straße 25, 10787 BERLIN – GERMANY
Telephone: +49 30 2696 2696
Website: https://restaurant-blend.com/
E-mail: info@restaurant-blend.com
Instagram @blendberlin

​Located in the middle of trendy Kreuzberg, but away from the hustle and bustle, the restaurant Jolesch offers you since nearly 25 years delicious Austrian cuisine in a cozy and authentic atmosphere. Enjoy traditional alpine dishes like Wiener Schnitzel (as well vegetarian and gluten-free option), Tafelspitz, and Kaiserschmarrn as well as modern creations of chef Tobias Janzen. 

Restaurant Jolesch
​
Muskauer Str.1, 10997 Berlin​
Telephone: +49 30 - 612 35 81 
Website: www.jolesch.de
E-mail: mail@jolesch.de
​Instagram: @restaurant_jolesch

​Homemade soft serve ice cream - with a pinch of madness. You can build your own creation with a wide variety of toppings such as olive oil & sea salt or choose from the range of specials they offer such as "The Butcher": Creamy vanilla ice cream, maple glazed bacon, whiskey sauce. There are also a couple of more traditional options if you prefer more traditional flavor combinations.

Paul Möhring also offers great coffee, perfectly poured, with beans from Bonanza Coffee.
 
During winter Paul Möhring also serves homemade cakes and brioches which you can garnish with their toppings. They also offer hot apple strudel or nice little chocolate lava cakes. When it's freezing cold outside you may also want to warm yourself with hot buttered rum, Glühwein or cardamom hot chocolate.

Paul Möhring - Tradition & Wahnsinn

Oranienburger Str. 84, 10178 Berlin
Telephone: +4930-84711028
Website www.paulmoehring.de
E-mail: traditionundwahnsinn@paulmoehring.de
Instagram @tradition.und.wahnsinn

Made with apples and tradition. Bulmers cider is a refreshing alcoholic beverage made with apples and tradition. That’s because, in Hereford England where Bulmers is made, apples have a long and tasteful history. For more than 130 years the H.P. Bulmers Ltd. has been producing premium ciders and exporting it – for the world to enjoy. 

All these years later, the entrepreneurial spirit lives on through a new generation of apple growers, sourcing only the highest quality apples – making every Bulmers an original. 

Bulmers Cider
​
Website: ​https://de.bulmers.com/
Facebook: https://www.facebook.com/Bulmers.DE/
​​#bulmerstime 

%Arabica Coffee is one of the newest coffee spots in Berlin.  You can find this hidden gem hiding in a backyard in Kreuzberg.  The first thing you notice is the minimalist interior, a mix of Japanese simplicity and that follows as well the iconic Braun designer, Dieter Ram. Japan meets Germany.

​​In the middle of the store, it is a big open kitchen surrounded by glass, like an aquarium. And that kitchen is run by Tyler. Tylers has worked in some awesome places I had the honor to visit, like Noma, Momofuku Milk Bar and Torissi  (that is closed now but it is a spot everyone still talks about).
​
In addition to that resume, he makes all handmade fresh pasta and uses all local ingredients who he visits regularly for sourcing. His mindset is sustainable and all those dishes he prepares are carefully sourced and prepared simply to bring the power of ingredients out on to our pallets.

% Arabica Berlin Kreuzberg

​Reichenberger Str. 36, 10999 Berlin
Telephone: +49 1515 9899294
Website: https://arabica.coffee/en
Facebook: https://www.facebook.com/pg/arabicaberlin
Instagram: @arabica.germany

BRLO BRWHOUSE is a Brewery, Restaurant, Bar, Beer garden, and above all the home of BRLO and the Berlin craft beer movement. They have such an affinity with this city that their roots are apparent in their very name. BRLO is the old Slavic origin of the name Berlin (Hard to pronounce until you’ve had a few).

With the BRLO BRWHOUSE they created a Craft beer playground, in the heart of Berlin. Here they have not only realized their vision to provide contemporary brewhouse gastronomy, but also a venue which caters to beer culture, the culinary arts, crazy ideas, and one of a kind individuals.

A unique concept deserves a unique venue. It is not only their offering which is one of a kind but also the venue in which it all takes place. The complete structure is composed of 38 up-cycled shipping containers. The modular nature of the structure means it can be quickly disassembled and reconstructed anywhere in the world. As they only have this site for a few short years they will once again be in search of a new home for their BRWHOUSE. This one of a kind concept and structure is the brainchild of world-renowned architects GRAFT.

BRLO BRWHOUSE
​
Schöneberger Straße 16, 10963 Berlin
Telephone: +49 30 55577606
Website: www.brlo.de
E-mail: Susanna@brlo.de
Instagram: @brlobeer

Ataya is probably the best hidden vegan pearl in Prenzlauer Berg. It lays in the middle of a very residential neighborhood and probably if you have been there it's because someone told you about it or you googled for the best vegan in town.

What is makes this place so special is the kind of cuisine they serve. The owners come from Senegal and Sardinia, making every plate a fusion dream. Their ingredients are all organic, vegan and they don't use plastic at all. Even they don't use paper cups for coffee-to-go.

Ataya in Africa is a place where the community gathers to talk, eat and drink tea. From men to women and even children. They drink tea together and solve problems while grabbing a bite as well. And you can feel this when you go inside their cozy café.

ATAYACAFFEE

Zelterstraße 6, 10439 Berlin
Telephone: +49 30 33021041
Website: http://atayacaffe.de/
Instagram: @atayacaffe

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.

Ingredients:

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
Mushrooms
2 tbsp ground mushrooms
1 tsp sweet paprika or regular
a pinch of salt
Pepper

Stuffing:
4 Soya bratwurst or any vegan white sausage
1 medium white onion
2tsp nutmeg
1 tbsp fresh parsley
4 slices of bread
a bit of nut milk or oat milk
Oil

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

Since a couple of months, it is legal and possible to buy insects for food in Zwitzerland. You can actually jump into a supermarket and buy some mealworm patties or locust falafel. Can you imagine? 

Some years ago, when I went to the famous NOMA restaurant in Copenhagen, I had the pleasure to eat ants and crickets, So I am ok about eating bugs.. yeah BUGS!

I was invited by Visit Zürich to their food week called Food Zürich. And one of the events I signed up for was the "Essento Dinner - Insekten Genuss" by Pfefferbeere. An Insects Dinner, A full 5 course dinner just using insects. That sounds exciting, right?

​The dinner was in a beautiful building, looked like we were in the theater backstage: Raw walls, props, paintings. A very used Atelier. Beautiful. 

Waiting for us was a table serving Marius Blanco 2016 and 3 kinds of insects: Mealworms with salt, crickets and locust with curry powder. They were exquisite and super crunchy. like chips or popcorn.

It was an open kitchen, so we could see the guys from Pfefferbeeren work. The first course was pickled quail egg with mealworm "soil", watercress and balsamic pearls. It was a perfect combination of soft and crunchy. The soil was delicious, but it was weird to see the little parts of the worms while eating them. Still, mouth-watering.

Our Sommelier of the evening, Thierry,  paired this dish with a swiss wine Chasselas Cru de Champrevéyres, Neuchâtel. Delicately fruity, flowery and silky.

While we were finishing our wine, the kitchen was already busy. They were making little nests that would hold the mealworm and locust soup and next to it, the black mealworm panisse over rape butter. This was absolutely my favorite dish of the evening. The little "brownies" were salty and crunchy outside and soft like melted cheese inside. I wish i had a bucket full of those while watching a movie... just WOW.

We had the same wine as pairing, the sommelier chose this wine because it is so versatile that fits this two courses. a really good match.

And now... There was loads of smoke coming from the plating table. I had to run quickly there to see the magic happening. It reminded me the time I had dinner at the chefs table in Maaemo. loads of Nitrogen making a thick mysterious mist.

This course was kohlrabi ravioli filled with peas cricket and a forest berries gel. I loved the idea of not using pasta to make this ravioli. I will definitely try to recreate this at home. Stay tuned!

The wine pairing for this course was Tremenda from Alicante. Beautiful wine, intensive, with a hint of berries... very elegant.

Some logs starting to arrive and the kitchen was filled with rosemary scent. The grilled locust pinchos were sticking of the logs. There were 3 kinds of beauties: BBQ, Tahini and rosemary. My fave was BBQ. On the side: rosemary potato boats, hazelnut-mayo-salsa and quark. They were served all together in the table, so I am showing you the potato boats still in the pan ;)

The wine of choice was a Petit Verdot from Alicante as well, a strong and intensive wine. My favorite of the night. you could taste a flavour of dark berries in this one.

The cooks started looking like mad scientists and it was time for dessert. Nitrogen clouds started filling the room and we all started making pictures, videos, instagram stories and just going Ohhh-Ahhh. This was ice cream in the making.

Meanwhile the Barolo di Villa a very sweet but delish Recioto della Valpolicella appeared in the table and we couldn't wait for the dessert. It was a brownie with flower pollen and mealworms with a cricket covered in caramel on top. A mealworm-nut ice cream next to it. When we turned around there was spider webs made out of cotton candy and sweet crunchy locusts where hanging from them.

A delicious perfect evening that wasn't missing meat, it tasted marvellous and even tho it was weird to see little legs and heads, it was adventurous and exciting. I cant wait until there is legal to buy insects in Germany. 
Thanks again Visit Zurich for let me be part of this gorgeous event!



​#sponsored

Do you have Movie Nights? I do enjoy Movie Nights, Star Wars Weekends or American Horror Story Wednesdays... And that is what Philipp & I do on wednesdays: AHS Night.

I am actually teaching him to like horror movies :) Am I not the greatest friend? I love horror movies! Halloween and zombie console games so why not making a "horror dish" to match these series?

​So we jumped in the car, went to Frisches Paradies and got all the Ingredients!

Ingredients:
(For 4 people or 2 VERY hungry ones)

500 grs tenderloin 
2 shallots in small cubes
1 tsp dijon mustard
1/4 cup oil (I use light olive oil)
Sea Salt flakes and Fresh ground Pepper
4 egg yolks

Bloody Sauce:
4 cooked beetroots
2 garlic cloves
4 tbsp Balsamic vinegar
2 tbsp sugar
chili flakes
fennel seeds
Sea Salt flakes and Fresh ground Pepper

Normally I cut the meat by hand, but as I need to spare my hand of effort, I used my KitchenAid Food Processor. We dont want ground beef but bigger chunks, Put in a bowl and mix with the rest of ingredients but the yolks. Set aside covered so it won't dry.

Using a blender or a hand mixer, blend all ingredients together but the sugar. Add to a pot and let it cook for 15 minutes. Let it cool for 5 minutes and pass it though a strainer of cheese cloth. Return the liquid to the pot and add the sugar. What we are doing here is kind of a beetroot jam but a bit more liquid. Add more sugar if necessary.

Using rings or your hands, form a round flat for with your beef mix. Add the egg yolk on the top. And we can start the fun part! Splatter time!!!! We put the plates in the sink and while listening to some fun songs, Philipp splattered each plate with the beetroot jam. It was indeed LOADS of fun!

It looked like a Tartare de Boeuf Crime scene, and the sweet beetroot jam taste totally complemented the tartare taste.

Do you ever pair your food with what you are watching? Do you ever make theme parties at home?

​In a soup pot, add the diced shallot and apple and fry until soft. Cut the cabbage and add it to the pot with the broth. Cook in low temperature until the cabbage is soft. Turn off heat. take some cabbage out and cut into small pieces and add the rest in a food processor or blender and blend until it's creamy.

Pour back in the pot. Add salt Pepper and the gingerbread spices. Serve and sprinkle with some cinnamon. Enjoy Xmas in a soup!

This christmas I decided to make most of my gifts. From Linen table cloths, knitted blankets to crotchet tops. So why not edible presents as well? I normally bake like crazy during December and give my friends cookies or cakes, but I have tendonitis, and i shouldnt be rolling stuff for some weeks.

So I decided to make Hot Chocolate as a present. You will be wondering: Hot Chocolate? it wouldnt be hot anymore. But I remembered I saw some brownie ingredients in a glass bottle as a present, so why not hot chocolate in a glass?

I got the idea while asking someone about his chocolate preferences, and his answer was: Hot Chocolate with Cointreau. So here is the Recipe for One Adult + 2 Kids Hot Chocolate ready to open and serve on Christmas.

Ingredients:

2 tbsp Sugar
12 tbsp RAUSCH Venezuela 43% Drinking Chocolate
1 Big Peppermint Cane
60 grs. RAUSCH Trinidad Selection 80% Chocolate or 70% Ecuador Selection
​30 ml Cointreau (For the Adult)
Loads of Mini Marshmellows
1 Glass Cointainer from Weck
1 MUJI mini Bottle for the booze

Wash the Glass container and dry. Using a hammer, break the peppermint cane before unwrapping.
Start with a layer of sugar, then add 2/3 of the drinking chocolate. After that, a layer of Peppermint followed by the last third of drinking chocolate.

Fill the little bottle with Cointreau and put it over the last layer of drinking chocolate. Hide the bottle with mini marshmallows and cut & sprinkle the Trinidad chocolate over them and close the lid.

Wrap around with a ribbon or thread and add a label. You can use a xmas label, print your own or even just add a sticker to the Weck Glass.

To prepare the mix: When ready to use, mix the ingredients well. For a single serving add 120 ml of very hot milk to 8 tbsp of the hot chocolate mix in a heat proof mug. Stir until dissolved & Enjoy.

Go crazy and add the favorite ingredients from your loved one, like orange or white chocolate, Add some cinnamon or even gingerbread crumbs. There is nothing better than personalize your presents and I am pretty sure they will love a present like this!

Merry Christmas and let the games begin!!!!!

When my Friend Line asked me for some birthday summer recipes for an article in the norwegian Magazine Foreldre I was thrilled. I love children birthdays. I remember the cakes, sandwiches, red jello and all the joy I had while growing up.

Line told me that norwegian children birthdays are so different than what southamerican birthdays are. There is no big buffet table and everyone has a place, and mostly they serve hot dogs and cola. I started thinking on a summer table that would delight kids and adults.

Ingredients:
​200 g biscuits, crushed
100g unsalted butter, melted
Condensed milk (1 can or 400ml)
300 g cream cheese
The juice of two lemons
Fresh strawberries for topping
Strawberry jam or touched strawberries

Crush the biscuits in a mixing bowl, pour over melted butter and mix well. Spread the mixture into small baking tins (or large if desired) and press it well. Let it cool for ten minutes in the freezer. Pour condensed milk in a large bowl. Add the soft cheese and whip it together. Add the lemon juice and stir well. Pour into molds over the cooled biscuit base. The mixture will seem somewhat thin, but it will thicken. Place it in the freezer or fridge to cool for at least two hours.
Served with strawberry jam and a few fresh strawberries. Kids and adults will love it.

If you are wondering about the cakepops recipe, Here is the easy recipe I made for the article.

Spring is the time for colorful and fragrant flowers. But besides all that: It´s Wild Garlic Time!!!! I never tried this wonder of nature until I moved to scandinavia... I heard of wild garlic and in germany of Bärlauch.. but somehow never tried it. 

The taste of garlic is so special, you will want this to grow all-year-long. But what do do with it? well besides using it to garnish and give an extra "oomph" to your dish, you can use it as the main element on recipes. This time I used it to prepare a wild pesto.

Ingredients:

1 bunch of Wild Garlic
a Handful of fresh basil​
50 gr Pine Nuts
50 gr Parmesan Cheese
150 ml Olive oil
1/2 Lemon juice
1 tbsp Creme Fraiche (optional)
Salt 
Pepper

Toast the pine nuts until they are golden. Place all ingredients (except the oil, salt and pepper) into a mixer or food processor for 2 minutes. Start pouring slowly the oil until is all blended. Add salt & Pepper.

I love it in pasta, zoodles, sandwiches.. it is delicious... If you like really hard tastes, forget the basil and use just ramson. ​I hope you like it!

Last december we hosted a Xmas Brunch and some of the guest brought cakes. Julia, a colleague of mine, brought an AWESOME chocolate cherry cake... and it was glutenfree!
I asked her if it was possible to get her recipe and share them with you, and she said YES! This recipe is so easy to do and it is delicious... and the longer you wait to eat it, the best it tastes... just like lasagna.

Ingredients:

350 gr Sour Cherries  from a Jar or 500 g Fresh Cherries without pits
150 g soft Butter
150 g Sugar
4 Eggs
100 g Dark Chocolate, grated
200 g ground Hazelnuts or Almonds
Powdered sugar

Wash the cherries and dry them. Mix the butter and sugar until is soft and homogeneous. 

Separate the egg yolks from the whites and beat the whites until stiff peaks form.
Add the egg yolks, chocolate and nuts to the butter mix and then incorporate slowly the egg whites.

A small trick from my grandma: Add 2 full spoons of egg whites and stir thoroughly, then add the rest and beat slowly to add some air to it. This will keep your mix fluffy.

Warm the oven to 180 degrees. Add the cherries to the cake dough. Butter the cake form and fill with the cake dough. And bake for about 30 minutes. Let it cool and sprinkle with Powdered sugar.

Cut, serve and enjoy!

What a better ornament that one smelling like christmas and tasting like liquorice?
For some years now I have baked my own tree ornaments, but this year I decided to make a twist on my own recipe: Exchange Ginger for Fine Liquorice Powder.
​
Ingredients:
Cookies:
375 gr flour
1 tsp baking soda
3/4 tsp Fine Liquorice Powder by Johan Bülow
1/2 tsp ground allspice
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp black pepper
115 gr butter at room temp.
115 gr vegetable shortening/fat
100 gr brown sugar
2/3 cup unsulfured molasses
1 large egg

Royal Icing:
2 Large egg whites (60gr)
2 tsp fresh lemon Juice
330 gr Powder sugar

Decorate with Royal icing and let them dry for a day before hanging. I really like the explanation for this icing from the Joy of Baking YouTube Channel: