All posts filed under: Recipes

Cinnamon Swirl Bundt Cake

Today we’re celebrating a very special day: National Bundt Cake Day! I’m so excited to join Tina from Food & Co again this year. For this event, I baked a Cinnamon Swirl Bundt Cake with sour cream and whipping cream with a cream cheese frosting. If you’re a fan of cinnamon rolls, you’re going to love this recipe. I promise: the smell of warm cinnamon, the soft and tender texture, and the creamy frosting make every bite feel like a little moment of happiness. I’ve baked this cake several times already, sometimes even in the middle of the night because the aroma is simply irresistible.

Chicken Shawarma with PIO Corn-Fed Chicken from Otto Gourmet

*In collaboration with Otto Gourmet* Imagine your kitchen filled with the warm, smoky aroma of the Middle East. A hint of cumin, garlic, and lemon drifts through the air — suddenly you’re not standing by your oven anymore, you’re walking through the bustling streets of Beirut, Damascus, or Tehran. You hear the sizzle of marinated meat roasting on a vertical spit, see golden, glistening slices being shaved off, and smell that irresistible mix of spice and smoke. That’s exactly the experience you can recreate at home with my Chicken Shawarma with PIO Corn-Fed Chicken from Otto Gourmet. Tender, juicy, and richly seasoned — roasted to perfection until slightly smoky on the outside and melt-in-your-mouth soft inside. One bite and you’ll taste sunshine, spice, and Middle Eastern hospitality.

Khorak-e Anjir – Persian Chicken with Figs & Spinach

Imagine the autumn sun gently shining through your kitchen window while Khorak-e Anjir – Chicken with Figs & Spinach fills the air with a tempting aroma, turning your kitchen into a warm, cozy haven. On your stove, a dish simmers that combines sweet figs with tender chicken and fresh spinach, allowing all the flavors to slowly unfold. At the first bite, the natural sweetness of the figs blends perfectly with the savory chicken, while the spinach adds a light, fresh touch. You feel the harmony of flavor, tradition, and health, almost as if you are walking through the fragrant gardens and lively bazaars of Persia. Cooking chicken with figs is like a gift: the meat brings strength, figs bring joy, and spinach brings freshness—a wonderful combination that nourishes both body and soul.

Spaghetti al Limone with Shrimp

At the end of May, I set off with I Love Fruit & Veg from Europe to explore the enchanting Campania region in Italy. The sun sparkled on the sea, lemon trees filled the air with their fragrance, and my heart skipped a beat with every bite we tried – and believe me, we tried a lot. But one day in Sorrento truly stole the show. We wandered into L’Antica Trattoria in Sorrento, a charming, traditional spot brimming with homemade warmth. There, I discovered Tagliolini al Limone e Gamberi – lemon tagliolini with prawns – and instantly fell in love. The fresh citrus, silky sauce, tender prawns, and that unmistakable aroma that screams “summer by the sea” made me know one thing: I had to recreate this at home. Back in Germany, I experimented tirelessly – switching pasta types, trying gluten-free options, adjusting ingredients – until I perfected my gluten-free version. The only thing I skipped was the creamy spinach. My family was delighted anyway, and now this dish has become a regular in our …

Kaka Kadu Halvai – Persian Pumpkin Pancakes

Are you searching for something unique to serve at breakfast or brunch? This recipe is for you! Kaka Kadu Halvai – Persian Pumpkin Pancakes – are low carb, light, fluffy, healthy and gluten-free. Whether you share them with friends or enjoy them just for yourself, these golden pancakes bring a touch of Persia right to your table.

Easy Airfryer Pumpkin Puree

Pumpkin is my ultimate fall favorite. It’s healthy, versatile, and turns any meal into a cozy, feel-good dish. Even better: Easy Airfryer Pumpkin Puree. It’s quick, energy-efficient, and requires almost no effort. You just halve the pumpkin, skip the tedious seed removal, and pop it in the Airfryer. The skin stays on—no peeling needed. The result? Buttery-soft, flavorful pumpkin you can scoop out and blend into creamy puree. Perfect as a base for soups, desserts, cakes, or my favorite Kaka Kadu – Persian pumpkin pancakes where the puree is the real star. Watch my preparation reel on Instagram

Koofteh Tabrizi – Persian stuffed Meatballs for Mehregan

Prepare Koofteh Tabrizi – Persian stuffed Meatballs for Mehregan, the joyful Persian autumn and harvest festival. This traditional dish hails from Tabriz, a historic city in northwest Iran, and it delights with its fruity, tangy, and savory flavors. Unlike German potato dumplings (Klöße), which serve as a side dish, Koofteh Tabrizi takes center stage as a main course. I made my version with rice, ground beef, yellow split peas, saffron, tarragon, spring onions, turmeric, and sumac in a fragrant, simmering broth. Some meatballs I stuffed with hard-boiled eggs, while others I filled with dried Mirabelle plums (Aloo Bukhara), walnuts, and barberries. Families often personalize their Koofteh with different spices, nuts, herbs, and dried fruits. Sometimes, they even cook one giant meatball and share it among everyone at the table! Watch my preparation video on Instagram

Shirazi Salad – Authentic Persian Recipe with 3 Dressing Options

*Sponsored post featuring the Tormek T-1 Kitchen Knife Sharpener* Craving something fresh and light? Then my Shirazi Salad – Authentic Persian Recipe with 3 dressing options is just what you need. This traditional Iranian salad wins you over with its simplicity, fresh ingredients, and a flavor that instantly reminds you of warm summer days. But let’s be honest: have you ever tried dicing tomatoes with a dull knife? Instead of neat little cubes, you end up with squashed pieces and tomato juice all over your cutting board. It doesn’t just ruin the look of your salad – it changes the taste, too. Here’s the secret: the magic is in the details. The finer and more evenly you chop, the more beautifully the salad comes together. Since I started using my Tormek T-1 Kitchen Knife Sharpener*, this has completely changed. My knife glides effortlessly through cucumbers, tomatoes hold their perfect shape, and even onions are easy to chop without tears. Cooking feels almost like meditation – and the salad not only looks stunning, it tastes so …

Mast-o Musir – Persian Shallot Yogurt Dip

What could be better than a refreshing Persian dip to serve alongside your BBQ favorites? Let me introduce you to my creamy Mast-o Musir – Persian Shallot Yoghurt Dip. If you love tzatziki or garlic dips but hate that strong garlic breath afterwards, Mast-o Musir will be your new best friend. It’s mild, nutty, delicately garlicky, and beautifully aromatic – without overpowering your palate. In Iran, this dip is traditionally served with kabab fresh from the grill, but honestly, I could happily enjoy it with just warm Nan-e Barbari, Persian flatbread. Watch my preparation video on Instagram

Piaz Torshi – Persian Pickled Red Onions

When we visited Merano in South Tyrol, I discovered a street vendor selling beautiful braids of Cipolla Rossa di Tropea – sweet, mild red onions from Italy. Of course, I had to bring one home. Now the onion braid hangs in my kitchen, and whenever I need one, I simply twist a bulb off. The vendor told me the onion braid also protects the home from illness and bad energy – a charming tradition. The moment I saw it, I knew I wanted to make Piaz Torshi – Persian Pickled Red Onions. These onions are a staple in Persian cuisine, and they pair wonderfully with grilled meats, hearty stews, and even sandwiches. If you can’t find Cipolla Rossa di Tropea, don’t worry. Regular red onions work just as well for this recipe. Making Piaz Torshi is quick, easy, and incredibly rewarding. With just a handful of spices and simple ingredients, you can bring a taste of Persia into your kitchen. Try them once, and they’ll become a staple in your fridge – ready to transform …

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