My Recipes

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Herb sour crème

400 g full-fat sour cream
200 g cream cheese
2 shallots
1 garlic clove
½ tsp. grated lemon peel
12 stems of parsley
12 stems of chervil
5 stems of tarragon
5 stems of lemon balm
1 bunch of chives
1 bunch of rocket (arugula) (yields 100 g of herbs)
Pepper
Salt

Herb sour crème

This crème, an all-around talent, goes with almost everything
from appetizers to main dishes or just with bread.

Tear the herb leaves from the stems, finely chop the chives, chop the rocket (arugula); pulse 6x at the turbo level.
Peel and quarter the shallots and garlic, place them in the mixing container and pulse 2x at the turbo level.
Use a spatula to move the herbs and onions away from the edge of the mixing container.
Add the lemon peel and 200 g full-fat sour cream and mix at level 2 for 10 sec.
Add the cream cheese, 200 g full-fat sour cream, 1 tsp. salt and pepper; mix at levels 1 – 4 for 30 sec.
Before serving, refrigerate the herb sour cream for half an hour.
It can be served as an appetizer, with the mustard eggs or with the lentil soup.
The most important items for pure enjoyment are good bread and excellent butter.
5 min 2 min