Fresh after the holidays here comes the promised immune boost special. There are plenty of reasons to do something for the immune system: Given the days being much longer and being gifted with the most beautiful spring sunshine, the nights can still be cold – temperature fluctuations of 20 degrees are not uncommon at the time and soon enough you are not dressed warm enough at night. Or maybe you are still getting around with one of the protracted infections that have made the rounds this winter. Anyone who has been fasting until Easter, has possibly been thinking about a healthier diet or another morning routine.
Whether pure, with lemon juice and salt or ketchup, in a salad or on bread – we have a great love for avocados. The large green fruits comfort in winter over the fact that except kale there is nothing really different green and in season. But sometimes it is not so easy to get the brown pit out of a fruit half. This trick can help:
I love this magazine. No other
German cooking magazine inspires me so continuously with a wealth of
ideas, knowledge, reliable recipes and inspiration. I cannot remember
when I discovered the first issue at the supermarket checkout, but since
2009 I buy it regularly and since last year it finally comes by
subscription.
Lust auf Genuss is
a thematic magazine, published 13 times a year. The focus for me are
definitely the recipes, nicely photographed and always with surprising
compositions and evident variations. Each issue focuses on a basic
theme, ranging from ‚ hot from the oven – enjoying bread completely new‘
(issue 1/ 2014) of ‚ apples and pears‘, ‚ Cooking with Friends ‚ to ‚
cheesecake sweet and savory ‚ . The recipes are clearly and well
structured, and what really stands out to me – they are extremely well
recorded and therefor easy to follow. The design suits the content, it
is neither exciting nor fashionable but classic and clearly structured.
Additional elements of the mag are
little reports, news about kitchen appliances and design, matching
wines, travel tips and for example a series that I particularly like:
Non-alcoholic cocktails by Roland Trettl. The star chef explains next to
the (usually rather elaborate but always inspiring) preparation also
which wine that drink can replace. Often interesting flavors such as fir
needle essence, wheat grass or freshly juiced fennel play a role.
Roland Trettl seems to have a cooperation with the magazine, as
elsewhere in the magazine each of the new guest chefs at Restaurant Ikarus of Hangar- 7 are being presented, where he has been the Executive Chef until just recently.
Last year, the editors have finally
discovered the Food Blogs. On four pages international food bloggers
are being presented with recipes. I was particularly pleased to discover
in the fall issue lovely Katharina Küllmer of ess.raum that I have personally met in the year before and whose food skills I greatly admire.
My favorite recipes are clearly
‚almond tart with rosemary pears‘, ‚ lentil salad with passion fruit
dressing‘ and the ‚Knusperbrötchen‘ from the current issue (a recipe
from Lutz Geissler, the maker of the ‚ Plötz blog ‚) which have actually
opened my eyes and ears for the world of baking (Thanks to Lutz!).
Conclusion: for me ‚Lust auf Genuss‘ at the moment (2014) is the greatest and most sustainable cooking magazine on the German market. I can´t wait for the next issue!
