Tabouleh recipe

Ingredients for 4 persons

150 g Bulgur (wheat groats)
4 tomatoes
1 cucumber
4 bunches of parsley
4 spring onions
1 bunch of mint
1 – 2 lemon(s)
5 tbsp olive oil
Salt and pepper (fresh from the mill)

Swell the bulgur for about half an hour with hot water or with vegetable broth (it will be heartier this way).

Chop the tomatoes and cucumber into fine dices and the spring onions in thin stripes. Chop parsley and mint roughly.

Drain the bulgur and let it cool.

Mix the cold bulgur with tomatoes, cucumbers, onions, parsley and mint and season it with lemon juice, salt and fresh pepper.

For a more refreshing taste take more lemon and mint and less parsley.


Indian chicken curry recipe

Ingredients for 4 persons

4 chicken breasts, diced
2 red bell peppers, diced
2 onions, chopped
1 large can chickpeas
200 g red lentils, dried
4 cloves of garlic, chopped
4 tomatoes, diced
500 ml coconut milk
200 ml milk
2 tbsp red curry paste
1 tsp tandoori masala
1 tsp curcuma
2 tsp salt

Let the lentils soak for about 1 hour in hot water.
Sauté the onions and garlic until they are soft. Add the bell peppers and the chicken breast. Fry everything for a few minutes. Stir steady. Now add the tomatoes and season it with salt, curcuma and tandoori.

Pour everything into a oven ware with lid. Add the drained chickpeas, lentils and coconut milk and season it with the curry paste. Stir all and give it into the oven.

Let it cook for about 2 hours at 160°C with closed lid.
Stir now and then and fill missing liquid with milk.
If needed you can season again with some curry paste and salt.

It’s served best with basmati rice or homemade Naan bread.

Naan bread recipe

Ingredients for 6 portions

500 g flour
150 milk, room temperature
2 1/2 tbsp sugar
2 tsp dry yeast
1 tsp baking powder
2 tbsp vegetable oil
150 ml yogurt, gentle whipped
1 large egg, gentle whipped
Flour, to roll out

Pour the milk into a bowl and gentle mix a 0,5 tbsp of sugar and the yeast into it. Let it rest for about 20 minutes at a warm place.

Mix the flour, 1/2 tsp salt and baking powder in a large bowl. Add 2 tbsp of sugar, the yeast-milk, 2 tbsp of vegetable oil, the gentle whipped yogurt and the gentle whipped egg.
Knead thoroughly for about 10 minutes until the dough is smooth. Give 1/4 tsp oil in a bowl and roll around the ball of dough in it.

Cover the bowl with plastic wrap and let the dough go for 1 hour in a warm place (so that it doubles).

Knead the dough again, divide into 6 equal balls and cover with a cloth.

Roll out the first ball with a little bit of flour.
Heat a coated pan (without or with just a little bit of oil) and put the flatbread into the pan. Fry it on one side until there are some blows on top. Now carefully turn it over for a few seconds, take care not to burn it.
Prepare the rest of the dough the same.

Serve hot.

It´s a great companion for any curry dish.

Red Thai curry

Diced chicken breast with sugar peas, red and yellow bell peppers and bamboo sprouts in a creamy coconut and red chili paste sauce.


Served with basmati rice.

In this dish you can find a great combination of fruity vegetables and a sweet creaminess of coconut milk and of course the spiciness of red chili paste.