For the sweet potato crostini wash the sweet potato and cut into 1 cm slices. Preheat the oven to 180°C. Coat the slices with olive oil and arrange them on a baking tray. Season to taste with salt. Put them in the oven and let them roast for 30 minutes. Turn them over after 15 minutes. 

In the meantime prepare all your topping. Wash and prepare your asparagus and broccoli. Bring some water to a boil in a saucepan and cook the asparagus and broccoli for 3 minutes. Drain under cold water and set aside. 

For the avocado cream mix avocado with juice of half a lime, pepper, salt and chili flakes in a high speed blender. For the sour cream sauce mix sour cream with juice of half a lime, salt and pepper. 

Bring water in a small saucepan to a boil. Add a tablespoon of salt and add your quail eggs as soon as it is boiling. Let them boil for 2,5 minutes for a soft quail egg. 

Now start assembling your sweet potato crostini. Also, add all your favourite extra ingredients!

Open the vintage sardines and let the excess oil drip off a bit. 

Peel the potatoes and with a melon baller cut out balls. Put them in a saucepan and fill it up with water. Put in some salt and bring to a boil. Cook them for about 10 minutes or until the ball potatoes are ready to eat. Drain them under cold water. 

For the vinaigrette mix juice of a lime, white wine vinegar, mustard, rice syrup, chopped parsley, salt and pepper and olive oil in a big salad bowl. Add the cooked potatoes and let them marinade in the dressing. 

Heat up the oven to 180°C. Prepare a baking tray with some baking parchment and put the bacon on it. Put the tray into the oven and let the bacon get crispy. Will take about 5 minutes but keep an eye on it!

Wash and pad dry the lamb’s lettuce. Wash the fennel and slice it thinly with a mandoline. Also use the fennel green! Wash the cucumber and cut out balls with a melon baller. Just before ready to serve add fennel, cucumber and lamb’s lettuce to the marinated potatoes. 

Divide salad to your plates and top with vintage sardines, crispy bacon and drizzle the rest of the vinaigrette over it. Serve with some baguette!

Peel the papaya and using a mandoline or fine slicer, slice the papaya into fine matchsticks. Also peel the carrots and slice them thinly. In a bowl, add sliced papaya and carrots and season with 1 tsp salt and let it rest for about 5 minutes. 

For the dressing mix rice vinegar, fish sauce, juice of fresh lime, rice syrup, sesame oil and water. Mix together until rice syrup is dissolved. 

Add the dressing to the papaya and carrot slices and mix gently. Add the prawns prawns and herbs and season to taste with salt or if you prefer soy sauce. 

We are now going to prepare the bird’s eye chilis, if you have disposable gloves please wear them. Remove the seeds from bird’s eye chilis and finely chop them. Add as much chili slices to the salad as you can handle. 

Let the salad marinade for 10 minutes. Serve with roasted peanuts on top! Bon Appetit!

Wash the coriander, pad dry and cut roughly.

Mix the avocado, edamame, juice of a lime, olive oil and coriander in a bowl and blend with a hand-held blender until smooth. 

Season to taste with salt, pepper and dried chili flakes. Serve with crisps, taco chips or veggies or enjoy it as a bread spread.  

In a small pot heat up jam with 2 tablespoons of water. As soon as it starts to boil take it off the heat. 

In a big bowl mix grain sugar, salt and soft butter. Add the eggs and mix with a blender until the colour of the dough gets pale. Now add the lemon zest. 

Add the almonds, flour, cinnamon and ground cloves to the dough and stir well. Spread 3/4 of the dough on a cake tin and pull up the dough to the edge. 

Add 5 tablespoons of flour the leftover dough and knead. Wrap it in cling film and put it in the fridge for about 30 minutes. 

Preheat your oven to 180°C.

Spread the jam even on your cake. Remove the rest of your pie crust from the fridge and roll out the pasty 3 mm thick. Use a heart shaped cookie cutter to cut out your pie hearts. Place them on top of the jam.

Bake the cake for 40 minutes, check with a wooden stick if the cake is ready. Take it out of the oven and let it cool down on a cooling rack. 

Serve with whipped cream and remember, Linzer Torte tastes better on the second day!

Prepare the crepe dough. Whisk eggs, grain sugar and salt in a large bowl to combine. Whisk in milk, followed by all-purpose flour and then the buckwheat flour. Add the melted butter. Let the dough rest for about 30 minutes

Prepare the filling: Cut the beetroot into 1 cm cubes. Wash and chop the parsley. Cut the camembert into thin medium size slices. 

Give your buckwheat dough a quick stir. The batter should be the consistency of heavy cream (add more flour if too thin or milk if too thick). Heat a nonstick pan over medium. Brush your pan lightly with butter. Lift pan away from heat and pour a scoop of dough in the middle of the pan.  Give it a quick swirl and spread the batter evenly. Cook until crêpe begins to set, about 2 minutes. Carefully loosen with a rubber spatula and flip the crepe. Now quickly add camembert and beetroot and cook until other side is lightly browned, about 1 minute. Fold over the edges and put in on a plate. Sprinkle with parsley and chopped walnuts! Serve with green salad!

Preheat the oven to 200°C. Wash, peel and chop the butternut squash and beets and cut into 1cm cubes. Put them in a baking dish and mix with grain sugar and and 2 tbsp olive oil. Season with a pinch of salt add the twigs of thyme and rosemary and roast for 15 – 20 minutes. Give it a stir after 10 minutes. 

Meanwhile prepare the herbed ricotta. Mix ricotta, with your favourite chopped herbs, Styrian pumpkin seed oil, 1 tbsp olive oil, juice of half a lime in a bowl. Season to taste with salt, pepper and chili flakes.

Wash and pad dry the rocket salad. 

Arrange 2 thick slices of sour dough bread per person on a plate. Spread a nice amount of herbed ricotta on the slices. Add the pumpkin and beet cubes and decorate with rucola. Drizzle with olive oil and serve! 

Preheat your oven to 170C°. 

For the pickled vegetables: Wash the carrots and radishes in cold water. Put the vinegar, rice vinegar and water in a saucepan with 1 tablespoon of salt and 1 tabelspoon of rice syrup. Bring it to boil and then remove from the heat. Cut the carrots julienne (stripes) and the radishes into slices. Place the carrots in a bowl, pour over half of the salty liquid and set aside to soften for 20 minutes. Pour the remaining liquid over the radishes and also set aside for 20 minutes. You can also put these pickled vegetables in a jar and keep it for at least a month. 

For the crispy tofu: Cut the tofu into 3 cm sticks and put it on the baking tray. In a small bowl mix together miso paste, soy sauce, rice syrup, hoisin sauce, juice of half a lime and sesame oil. Use 2/3 of the marinade and gently coat the tofu with the mixture so that all of the tofu is covered. Roast the tofu for 20 – 25 minutes or until crispy. Keep on glazing the tofu every 5 minutes with the marinade and turn it occasionally. 

Wash and slice the cucumber and set aside. Wash the coriander and pad dry. 

For the chili mayonnaise mix mayonnaise, sambal oelek, salt, pepper and juice of half a lime. 

Cut your baguette in 10 cm pieces. Cut it half open and spread it with some chili mayonnaise. Fill it with your crispy tofu, pickled carrots and radishes, slices of cucumber and coriander. Drizzle some more spicy mayo over it and you are ready to serve! Bon Appetit!

Wash and peel your carrots and wash the zucchini. Cut the carrots and zucchini lengthwise into stripes (julienne). Brush clean and cut the chanterelles. Wash and chop the coriander. Wash the lettuce and lay out the leafs to dry. 

Cook the rice noodles according to the package instruction. When they are ready rinse under cold water and put aside. 

Heat up olive oil in a pan and add the chanterelles. Fry them for 4 minutes and deglaze them with the juice of a lime. Turn down the heat and stir in coriander and season to taste with salt and pepper. Put aside. 

For the dipping sauce mix peanut butter, sambal oelek, juice of half a lime, grated ginger soy sauce, sesame oil and hoisin sauce together. If the sauce is to thick add a tbsp of hot water (more if needed). Put your spicy peanut sauce into a dipping bowl. Chop roasted peanuts and sprinkle over sauce. 

Now soak the rice paper sheets in water according to the package instruction. Top the rice paper sheets with chanterelles, thai basil, carrots, zucchini, lettuce and roll it up. Keep on rolling and enjoy!