Fresh Mung bean sprouts are a crunchy, nutrient-rich addition to many dishes. You can find them in many supermarket – but when you grow them at home, they are cheaper and fresher than anything you can buy in a store. We’ve written a short guide on how to grow them at home, super easy and without much effort. Everything you need to know from choosing the right beans to harvesting and the proper storage of the small sprouts.
Caesar salad is a standard in our house when it comes to dinner (and not just in summer). We love making this salad – especially, when no one wants to cook (or eat) a big meal. We almost always have some homemade Caesar Salad Dressing ready in the fridge. It’s so easy to make, stays fresh for quite some time, and tastes great, of course! We love it!
Using preserved lemons is not particularly common in German cuisine. Whenever a chef wants to experiment a little, they might use Preserved Lemons aka. Salt Lemons, but they are not commonly used in our part of the world. In Morocco and some other national cuisines, however, the situation is quite different… ;)
There is a lot you can do with zucchini. Many people will probably end up baking them in the oven – if all goes well, topped with plenty of cheese. ;P We like to use them to cook delicious Zucchini Chutney whenever possible. Chutneys are super easy to prepare and can be added to many dishes. We always have some kind of chutney or relish in the fridge. ;P
Around Christmas, there is no way to get around this spice mix when baking – a Gingerbread Spice Mix can be used for many baked goods. Many supermarkets sell the spice mix these days, but with a few common spices you can mix your own blend quickly and easily at home. Without gingerbread spice, the Christmas season would be only half as delicious ;)
Gooseberries don’t have a particularly long season here in Germany – once you can find them on the local farmer’s market, it doesn’t take long for them to take a break again until next year. To be able to enjoy these little fellas a little longer, we like to cook a simple Gooseberry Chutney. Once this is in the glass jars, you have a tasty side dish »sauce« for many months.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
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