ein tolles rezept, wobei dein altes brot verwendung findet.

für 6

250 g altes, hartes brot

500 g cherry tomaten

1 bund radieschen

1 grosse gurke

1 rote zwiebel

2 knoblauchzehen

1 bund petersilie

1 bund minze

1 bund koriander

1 esslöffel getrocknete minze

saft einer zitrone


1 esslöffel sumach

schwarzer pfeffer


reisse das brot in mundgerechte stücke. schneide die tomaten, die gurke, die radiesschen, den knoblauch, die zwiebeln, die kräuter und füge sie zum brot hinzu. mische alles gut miteinander und füge den zitronensaft und ca. 3 esslöffel olivenöl hinzu. würze es mit salz, pfeffer und sumach und lasse es für ca. 15 minuten ziehen. je nach geschmack mit olivenöl und sumach nachwürzen.


green couscous

we had this dish as a main course on a lukewarm september evening but you can also enjoy it as a side dish if you serve it with grilled vege

couscous with spinach, sweet potatoes and cranberries

the flavour of this dish is fascinating because of the mix with the sweet/sourness of the cranberries, the sweet potatoes and a little lemon

carrot-coconut soup with coconut-chapati

a great soup for chilly days. the carrots can easily be exchanged by sweet potatoes or butternut pumpkin.

linguine with cashew-lemon sauce

the longer you soak the cashew nuts, the smoother the sauce gets. the lemon gives this sauce a fresh kick!

vegetable soup with garlic croutons

i like to roast my vegetables in the oven. it just gives the dishes an extra touch. if you do not liquidize the roasted vegetables wholly it

tomatoes with cashew mozzarella

do you know what i like most about summer? freshly harvested tomatoes from my garden.

broccoli with chilli and garlic

original recipe from the cookbook by ottolenghi, slightly changed

oven-roasted green asparagus

asparagus are very healthy. they don't have many calories but a lot of vitamins and minerals.

tomato soup with basil and lemon zest

at least once a week we have tomato soup because it is so simple and delicious.