Jakob Fischer. . An apple variety coming up first time in 1903. Contains high level of acidity and high level of pectin. Consistency super buttery, like bees wax. . Looking for a new idea for a new dish. Any suggestions ?? 😉 #apple #ownharvest #foodstr #lowtimepreference

The smoker is on fire 🔥. Chefs Life @ 2:00 AM morning in Berlin. . Smoking celeriac steaks. . #celariac #smoke #foodstr

Open source cookbook. #opensource #knowledge #foodstr A recipe from my book: celery as a cornerstone of my cooking. The celery–onion cream provides body, a fundamental flavor, and depth to everything sauces, dressings, soups, and more. . Recipe: (and two other options) Celery-onion cream: Celery and Onion Cream - 400 g celery root - 300 g white onions - 200 g butter - 200 ml white port wine - 200 ml naturally cloudy apple juice Peel the celeriac and onions and cut into evenly large cubes. Lather the butter, let the celeriac cubes take color very slightly. Add the onion cubes at the point where the butter becomes nut butter. Reduce the heat, stew the onions for 10 minutes for 10 minutes and deglaze with white port wine. Reduce the port wine almost to the fullest, pour in apple juice, reduce again to half and mix in the Thermomix to a smooth puree. Serbian butter: - Celery-onion cream (Recipe → top) - 20 g tomato paste - 6 g cayenne pepper - 10 g Hungarian paprika powder, sweet - 250 g nut butter Proceed as with the celery-onion-cream basic recipe, but before deglaze with white port, stir in the tomato paste, cayenne pepper and paprika powder and steam briefly. Salting. While mixing, let the butter run and salt. Spinach Chicken Soup Fat Emulsion: - 1 kg leaf spinach - Celery-onion cream (Recipe → top) - 200 ml chicken soup - 1 egg white - 300 g chicken soup fat - Nutmeg Blanch the spinach, quench, squeeze, freeze in the Pacojet cup and pack three times. The celery-onion cream with the chicken soup in the Thermomix at 80 °C Heat, add the egg white and let the temperature drop to 50 °C. Add the spinach paste and emulsify the chicken soup fat in a thin stream. Season with salt, pepper and nutmeg. . Sorry natives for fails, translated by converter.

Eat vegetables, stay healthy, don’t die, stack sats. . Since 2015, we have held 2 Michelin stars with an almost exclusively vegetable-based cuisine. This is unique in Berlin and Germany. #foodstr

Summer blooming. #artichoke #broccoli #nasturtium . edible garden. permaculture. .

Sexy dish. . guess what it is?? . #vegetable #finedining #foodstr #berlin #restaurant #michelin

Training day forest gardening system for our crew. #edible #garden #permaculture

Me what I’m doing, when the hole world suspects a new ATH. #relax #coffeechain #coffstr GM ☀️

„Walk through my garden“ . “A shift in people’s values and beliefs” . I handpick my favorite herbs, fruits, vegetables, and blossoms straight from my garden. It’s served with a sauce made from fresh egg yolks and butter, both sourced from my own hens. The value of this dish lies in my personal life time, my individual taste in greens, and its uniqueness shaped by the season, guided by nature, and curated by me. #time #preference #foodstr #nature #bitcoin

Sunflower „Velvet queen“ #bloomstr #bees #permaculture Good morning from Berlin! ☀️🧡

Me what I‘m doing when the Bitcoin price go up. #relax #stack #sats

Artichoke blooming. . 💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜🧡 . #permaculture #nature #garden

GM it’s me 😘 . Happy Sunday ☀️. #summer #is #back #germany

Super spice advice! . Lovage seeds! Super power mega umami. . Harvest, dry and grind it. For soups, sauces, dips, meat and vegetables. #power #vegetables #seasoning

Be a dot master. Small but consistent. 😊 . Credits to Gregor our Junior Sous Chef. . #berlin #vegetable #foodstr

GM from Berlin! ☀️#nostr

If you live with a chef and a gardener. #own #harvest #foodstr potato zucchini pie recipe . Dough: 500g flour, 10g salt, 85g water cold, 250g butter cold small cubes, 100ml olive oil mix everything fast in a kitchen machine (3min/max) rest in fridge 4h. Filling: 5tbs olive oil,1 onions in small cubes, 300ml cream, 1tbs flour, Parmesan cheese/salt season, 2 fresh eggs Heat oil, add onions stir a minute, add flour, stir, add cream, stir and cook 3 minutes, turn off, season with salt and Parmesan cheese, mix in the eggs . Roll out the dough to a thickness of 5 mm and line a tart pan with it. Bake the dough at 175 °C (350 °F) for 15 minutes without filling. Let it cool slightly, then pour in the sauce and top with ingredients of your choice for example: onions, potatoes, bacon, etc. Bake again at 180 °C (355 °F) for another 35 minutes. Sprinkle with thyme or fresh herbs before serving.

A Chef’s Day Off☀️ . 1.Porcini 2.Bay Bolete 3.Parasol Mushroom 4.Eddie brings sticks 5.A deer 6.Meadowsweet #nature #forest #mushrooms #qualitytime

My dog Eddie 🧡 #proofofwork 😅 . Nova Scotia Duck Tolling Retriever

Team vibes #crewlove . @ Restaurant Horváth Berlin #saturdaynight