Spaghetti with homemade pea pesto
By Sofie Jaeger
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Until the 17th century the pea was used as a dried vegetable. They were usually eaten as mush – but today we make a delicious pesto out of them!
By Sofie Jaeger
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Pastry filled with leeks and fresh goat cheese
By Magalie De Preux
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Leek season is finally here! This well-known vegetable marks the beginning of autumn. Do you really know leeks? High in vitamin A and minerals such as calcium, potassium and magnesium, leeks …
Spaghetti with pea pesto
By Sofie Jaeger
Posted on
Until the 17th century the pea was used as a dried vegetable. They were usually eaten as puree – but today we make a delicious pesto out of them! {“@context”:”http:\/\/schema.org\/”,”@type”:”Recipe”,”name”:”Spaghetti with …
Tomatoes Focaccia
By Sofie Jaeger
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The delicate tomato focaccia is actually a traditional component of the Italian breakfast – but we also enjoy this flat, crispy bread with fresh tomatoes as an aperitif, side dish or …
Wholemeal tabbouleh with seasonal vegetables
By Magalie De Preux
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Summer is here and its time to enjoy the long summer days, evening walks, and outdoor dining with friends and many more! This season brings us together and encourages us to …
Carrot nut spread
By Sofie Jaeger
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How about some carrot on your bread? Sounds wild – it is! But also super tasty. Try our carrot nut spread.