Recipe: Onion Marmalade
A great recipe for using up large quantities of onions. This marmalade pairs perfectly with cheese and can also be used as a topping for burgers or on a slice of bread. Recipe by Sarah-Vanessa, Velvet & Vinegar
Recipes & more
A great recipe for using up large quantities of onions. This marmalade pairs perfectly with cheese and can also be used as a topping for burgers or on a slice of bread. Recipe by Sarah-Vanessa, Velvet & Vinegar
You can make these white and rye flour bread rolls in a jiffy. They taste best fresh from the oven. Recipe by Judith Erdin, streusel.ch
A wonderfully fresh salad with seasonal berries and green asparagus. Roasted cedar nuts and pistachios make it even crunchier. Recipe by Sophia Schillik, cucinapiccina
Fonio flour is ideal for crepes, as it maintains its shape while being flipped and it retains the taste of added flavours. Recipe by Alexis Görtz, Edible Alchemy
The recipe is from Martin, former employee at gebana. He's from Benin, where he learned how to cook with Fonio. The milk porridge is somewhat similar to porridge and makes a delicious breakfast, snack or light supper.
The quality of the meat from laying chicken breeds is just as high as the meat from broiler chickens. Only the preparation time is a little longer. Pulled chicken is a perfect complement to the freshness of our mangos in this salad. Recipe by Nicole Giger, Mag’s Frisch
Food blogger Corinna Frei ordered a whole young goat from our “nationwide, straight from the farm” range. In this report, she shows us what she did with it – including a recipe for a Jamaican-inspired goat curry.
These little nut-based treats are vegan and can be prepared without an oven. Recipe by Magdalena Schiefer, Magda mag das
Sweet, sour and sophisticated: these rolls with rhubarb and our almond paste and cashew flour are definitely worth trying out! Recipe by Marie-Thérèse from Küchenzauber
A reinterpretation of a classic: This carrot cake is wonderfully moist and not too sweet. Instead of almonds, our ground cashews are used for this recipe. Recipe by Judith Erdin, streusel.ch