Ingredients: rice noodles Pak Choi red pepper Garlic spring onions coriander Peanuts Grape seed oil Sesame oil, roasted Chili (either dry or fresh) or liquid from Maison Martin Optional addition: Sardines in sesame oil from La Quiberonnaise or Prawns with coriander and ginger from Maison Marthe Preparation: Fry finely chopped garlic and paprika in grape seed oil. Then add pak choi and chili. Meanwhile, cook the rice noodles "al dente" and then mix them with the vegetables and sesame oil (to taste). Cut the spring onions into rings, chop the coriander and add both, along with the peanuts, to the noodle pan. If you like, you can complement the whole thing with sardines in sesame oil or shrimp rillettes (simply crumble them over the noodles). Bon appetite!

At the beginning of the asparagus season, we have selected a very special asparagus recipe for you. The lively orange flavors of the Maltaise sauce harmonize wonderfully with the subtle and delicate taste of the green asparagus. Simple but perfect!

Quiches and tarts are great if you want something quick but still look fancy – especially since you can top them with any imaginable combination, in spring, summer, autumn and winter... This recipe by Ursula Heinzelmann actually intended the classic savoy cabbage as the main ingredient and I also put it at the top of my shopping list ... but then a really beautiful Romanesco came along and simply enchanted me. And so it is up to you whether you prefer to use savoy cabbage or romanesco (or?) for your tart. In autumn and winter it is suitable as a starter for a large group or as a main course for a smaller one... The recipe requires a bit of preparation, but is very quick. Ingredients: 140g flour 80g cold butter in cubes 500g Romanesco or Savoy cabbage or similar 100g streaky bacon 2 onions, finely diced 1 tbsp cumin 150 ml cream 1 egg 100g Stilton or Bleu d'Auvergne sea-salt freshly ground black pepper It is advisable to do the following steps the day before: pre-bake the dough, blanch the cabbage and sauté the bacon onions. In addition, a bottle of dry white wine should definitely be kept cool! We chose the magnificent Jurançon sec . Rub the flour with a good pinch of salt and some sugar as well as the cold, diced butter and knead quickly with 2 - 3 tablespoons of cold water to form a shortcrust pastry. Chill for at least 30 minutes, then line a springform or tart pan with a diameter of 26 cm (rim!) and pre-bake in a preheated oven at 180°C for 15 minutes. Break the romanesco into florets (or cut the cleaned savoy cabbage into half-centimetre strips), cook in boiling salted water for 3 minutes, rinse in cold water and drain well. Cut the bacon into strips and mix with the finely diced onion and caraway under the cabbage and spread on the pastry base. Whisk together the cream and egg. Dice the Stilton or Bleu d'Auvergne and mix in. Season generously with sea salt and fresh pepper and spread over the cabbage. Bake the tart at 160°C for 15 minutes. BON APPETIT! Inspired by © Ursula Heinzelmann, recipe from the book "Eating Experience: From the scent of strawberries and the flavor of Teltower Rübchen", Fischer Scherz Verlag, 2006. www.ursulaheinzelmann.de

For me personally, lentils are one of the things that I really love but do far too rarely. Somehow I always think that they are much too time-consuming to prepare and often the association of a winter stew comes to mind. There are such wonderful recipes for spring and summer lentil salads! Nice that I remembered it again and found a really fantastic salad for the new recipe of the week – it combines about all the flavors we love and makes you happy all around.

We recently celebrated the legume festival with you. At 30° outside and a pleasant 20° inside, with cool rosé and white wine and in a relaxed atmosphere, we were able to experience together how wonderful lentils, peas and co. are suitable for summer salads.

Just a few weeks ago, at a trade fair near Lisbon, we had the great pleasure of trying the brand new varieties of Santa Catarina's extraordinarily good tuna varieties. One of them is with Azorean peppers, a very typical creation. The taste of this paprika is somewhere between paprika and chili, so it is wonderfully aromatic and fruity, but only slightly spicy. Nice while trying it, thousands of recipe ideas popped into our heads. Thomas implemented one of them for the recipe of the week this week. And he hits exactly what we want on these beautiful warm summer days: Here, crunchy vegetables meet fresh herbs, tender spicy fish meets fruity tomatoes... and everything in a colorful setting - a summer poem and a feast for the eyes and taste buds!

How is it that when I let Ursula Heinzelmann inspire me for our recipe of the week, it always comes down to something baked? ... Last time there was a Romanesco tart with blue cheese - this time a beetroot tart tatin in a freestyle version with Piedmont hazelnuts, olives and two kinds of cheese. Maybe something in her recipes will bring out the baker in me? Whatever the case... The tart is a surprise bag of aromas - the beetroot makes it mild and earthy-aromatic, the vinegar adds a sweetish acidity, the nuts and olives complement the whole thing with their aromatic crispness and Mediterranean flavor ... the intensive cheese and the fresh herbs round off the bouquet and make all the aromas shine.

Stuffed vegetables, the prototype of "Soulfood": simple, hearty and somehow full of memories. Personally, the dish reminds me of my grandmother, of holidays in Provence, of childhood. This version is deliberately kept minimalist and only needs a few ingredients.  The wonderful garden zucchini and the delicious terrine are the undisputed focal points in terms of taste. It's true that Maison Telme's terrines are almost too good to be overcooked, but if, for once, you don't eat the whole jar at once, you can use this quick recipe to use up the rest...

Bacalhau. This traditional Portuguese staple, this infamous cod-salted dish... For many of us non-Portuguese, it's still a strange curiosity that we're hesitant to try or avoid. What does it actually taste like, what can you make with it, how do you prepare it, and what does it go with? The internet is brimming with recipes for and with bacalhau, many of which sound really good and can be made with ingredients that are easily available in our latitudes. I pored over and pored over and clicked through many options. But as so often happens, the good stuff was much closer than I expected: I found what I was looking for in the outer packaging of Miss Can Patriot (3 cans of bacalhau in various sauces). It contained a simple, quick, and truly delicious recipe for bacalhau with chickpeas. In the absence of "fresh" salt cod and to combine two varieties, I chose the bacalhau with garlic in olive oil from the Portuguese brand Tricana (Conserveira de Lisboa) . It would help me uncover the secret of bacalhau. Even on its own, straight from the can, this fish was a revelation! Beautiful pieces of fillet swim in light oil, exuding an intensely fishy aroma, but don't let that put you off. The fish itself tastes aromatic but much more delicate than its aroma suggests, captivating with a subtle salty note. The garlic is only subtly evident, perfectly rounding off the whole dish. We almost ate the whole can without it, but I was curious about the recipe. Here's how it's done: Ingredients: 1 can of bacalhau 1 can of chickpeas Parsley 1 onion 1 egg some salt and pepper to taste (The quantities can be varied according to your taste. For example, I used only half an onion and only one egg. I also prefer coarsely chopped ingredients, as this preserves the different colors, flavors, and textures. If the salad sits for a day, the fish flavor becomes even more pronounced and the whole thing gains flavor.) Hard-boil the egg, peel it, and roughly chop it. Roughly chop the onion and parsley. Mix everything with the torn and drained bacalhau and the chickpeas. Season gently with salt and pepper, and you're done! It was really quick, and the result tasted fantastic! A fresh, spicy, balanced explosion of flavor that brought summer to our plates and pairs well with a strong, cool white wine. We can also imagine pairing it with coriander... and we already have a few more ideas for bacalhau recipes in mind. And you, can you think of something? Our wine recommendation: Vinho Verde Camaleão or Alfaiate Branco 2016

A wonderfully autumnal dish - hearty, salty, earthy and fruity at the same time. This Brussels sprouts salad with filleted oranges, walnut oil and fried duck greaves is prepared in no time at all and tastes wonderfully aromatic, full and refined. I'd like to be able to do something.

Our friend and regular customer Christian Lohse - one of the most interesting chefs in Germany, and chef de cuisine at Fischers Fritz - has published a wonderful cookbook with Umschau Verlag, which bears the absolutely appropriate title "Lohses Mundwerk". It contains recipes for soups and stews from all over the world. In the middle of this illustrious collection he smuggled a recipe for sardines in olive paste - "not a soup but also awesome". Which brings us back to the mouth of the mouth and our recipe of the week!

Radicchio, mozzarella, apricots, anchovies and pistachio oil... This lukewarm salad features an unusual combination of ingredients, textures and flavors that all come together in an unexpectedly harmonious symbiosis and tickle your taste buds!