1 large onion
3 medium carrots
2 celery stalks
8 garlic cloves
2 bunches kale
1 small wedge of Parmesan with rind
800 g can whole peeled tomatoes
½ loaf crusty bread (about 10 oz.)
⅓ cup extra-virgin olive oil, plus more for drizzling
Salt
400 g can cannellini beans
¾ tsp. crushed red pepper flakes


1.
Preheat the oven to 200°C. Finely chop one large onion. Wash, peel, and trim 3 medium carrots. Chop the carrots and celery into small pieces (or bigger if you prefer) and add to a bowl with the onions. Smash and peel 8 garlic cloves and add to the bowl.

2.
Strip stems from 2 bunches Tuscan kale and discard. Wash if they’re gritty or you really care about washing vegetables, then tear leaves into smaller pieces; set aside.

3.
Tear ½ loaf crusty country bread into pieces.

4.
Heat ⅓ cup extra-virgin oil in a medium sized heavy pot over medium heat. Add the chopped vegetables, garlic and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.

5.
Once softened, add in the can of tomatoes and break down the tomatoes with a fork. 

6.
While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.

7.
Add kale in two additions, stirring often and allowing to wilt in between.

8.
Add about one-third of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.

9.
Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.

10.
Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

11.
To serve, ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.

120 g smoked bacon lardons
4 wiener sausages (cut into small pieces)
1 onion
½ celeriac root
2 carrots
1 leek stalk
3 potatoes
white wine
800 ml vegetable broth
220 g green lentils
1 tsp thyme
1 tsp savory
2 bay leaves
10 juniper berries
2 tbsp white wine or balsamic vinegar
1 tbsp mustard
1 tbsp sugar
salt and pepper


1.
Chop the vegetables (onion, celeriac, carrots and potatoes) into small cubes, leeks into rings and set to one side.

2.
In a large pot, fry the bacon until the fat renders out the and they turn brown. Take them out of the pot and set to one side.

3.
Fry the chopped vegetables in the same pot in the bacon fat on a medium heat for 5–10 min. until they start to soften.

4.
Add the lentils to the veg and fry them a little more. Deglaze the pot with a large splash of white wine (about a glass) and let it cook down.

5.
Pour in the veg/chicken broth, making sure the lentils are covered in the liquid (you can add some extra water to make sure everything is covered). Stir in the juniper berries, bay leaves and thyme, and simmer the stew on a low heat until the lentils are cooked and soft, 30–50 min.

6.
When lentils are cooked, add the bacon cubes and chopped sausage to warm them up. Stir in the mustard and vinegar, and season the stew to your taste with salt, pepper and mustard.

7.
To serve, label the stew into bowls, garnish with fresh parsley and enjoy! You can eat the stew on it’s own, or serve it with fresh bread or spätzle!

1 tin (800 g) of chickpeas
1 onion
1 tbsp tomato purée
1 tbsp paprika pulp
1 tsp Nar Ekşisi (pomegranate syrup)
1 pinch of cumin
1 pinch turmeric
1 tbsp Acı Pul Biber (Turkish pepper flakes)
1 tbsp dried mint
4 tbsp olive oil
¼ organic frozen lemon
Approx. 200 ml water
Salt & pepper

Also:
200 g Turkish yoghurt
Salt
Some water
Lemon zest
Fresh and dried mint leaves
1 pinch sumac salt and pepper


1.
Put the chickpeas in a sieve, rinse and drain.

2.
Soak the dried chickpeas overnight in plenty of water with a teaspoon of baking soda/baking powder, After 12 – 24 hours soaking, boil in fresh water until soft.

3.
Finely dice the onion and sauté in olive oil over medium heat until translucent.

4.
Add the spices, tomato paste and paprika and sauté for about 2 minutes. Stir in the cooked chickpeas and gradually add the water.

5.
The chickpeas should be allowed to stew in a little liquid. Add a ¼ of a frozen organic lemon. Freezing it makes it less bitter. You can also use preserved lemon. Simmer with the lid on.

6.
After about 15 minutes, stir in the dried mint, take the pot off the cooker and let the chickpeas cool. Remove the lemon. Stir in the pomegranate syrup along with 2 tablespoons of good olive oil. Season the dish with salt and pepper.

7.
Mix the yoghurt with a little water, a pinch of salt and some lemon zest. Spoon the chickpeas into small bowls, put a dollop of yoghurt on top and decorate with fresh mint leaf and some sumac.

2 large carrots
1 medium beetroot
8 medium potatoes (around 500g)
1 large onion
4 cloves garlic
300g mushrooms
5g dry porcini mushrooms
2 bay leaves
2 tbsp vegetable stock powder
sunflower oil
60g tomato paste
1 small pointed cabbage
1 can kidney beans
1 can whole, peeled tomatoes
If desired, sauerkraut
1 bunch of dill
1 bunch of parsley
Salt, pepper
1 pinch of cayenne pepper
1 lemon
1 tablespoon sugar
A little butter if desired
1 cup sour cream
Fresh and dried mint leaves
1 pinch sumac salt and pepper


1.
Clean and peel the carrots, beetroot and potatoes (if organic, you can also leave the skin on). Clean the onion and dice finely. Finely grate the carrots and beetroot. Cut the potatoes into 3 cm cubes. Wash the mushrooms and halve them. Peel the garlic.

2.
Fill a 6L pot with water until just over half full and bring to the boil. Add the vegetable stock, bay leaves, dried porcini mushrooms and potatoes, and bring to a boil.

3.
Add about 4 tbsp sunflower oil to a large pan and sauté the onions for 3 minutes until translucent. Add the carrots and beetroot and sauté together over medium heat until almost all the liquid has evaporated, stirring occasionally. Add the tomato purée and and sauté together for 3 minutes.

4.
At the same time, clean the pointed cabbage and cut into medium length, thin strips. Strain and rinse the kidney beans. Open the tomatoes and chop them a little (the whole, peeled tomatoes are the most aromatic).

5.
When the potatoes are almost cooked, add the tomatoes, kidney beans and the sautéd mixture to the pot. Clean the pan and fry the mushrooms without oil on both sides over medium-high heat until they have lost their water.

6.
Bring the pot to the boil once more and add the pointed cabbage and sauerkraut if desired. Reduce the heat to a low simmer. When the mushrooms have browned nicely, add oil and fry briefly.

7.
Finely chop the fresh dill and parsley and add to the pot. Press the garlic and add to the pot, along with the mushrooms. Season with salt, pepper and cayenne pepper to taste. Adjust the acidity with lemon and add sugar to soften if needed. Add a tbsp. of butter (my mother always says you should also add a tablespoon of vodka as well.Serve in a bowl topped with with sour cream. The stew should taste sour and sweetish and rather spicy. )

400g red lentils
2 knobs unsalted butter
1 small onion, finely chopped
2–3 cloves garlic, finely sliced
2 tsps turmeric
2 tsps cumin seeds
1–2 fresh green chillies, finely sliced
(remove seeds if you want to keep the heat down)
1 tsp garam masala
1 tsp ground coriander
thumb-sized piece of fresh ginger, finely grated
2–3 tomatoes, chopped small


1.
Heat a large pan on medium heat and melt one knob of butter. Fry half the onion and 1 clove of garlic for a few minutes until fragrant.

2.
Rinse the lentils under cold water until the water runs clear. Add the washed lentils to the pan and cover with enough cold water to come to around two inches above their surface. Bring to the boil (skim off any scum that rises to the top), and reduce simmer on a low heat. Stir in the turmeric and a generous knob of butter. Cover with a lid and leave to cook gently, stirring ever so often to stop the lentils from sticking to the pan.

3.
In a small frying pan, dry-fry the cumin seeds over a medium heat until toasted and fragrant (no more than a couple of minutes). Remove from the pan and set to one side.

4.
Melt a second knob of butter in the same frying pan and gently fry the remaining chopped garlic, onion, chillies and the grated ginger and tomatoes. Once the garlic is golden, mix in the toasted cumin seeds, garam masala and ground coriander. Remove from the heat until the lentils are completely softened.

5.
Stir the lentils, they are ready when they resemble a thick porridge. Add more water if too thick and mix in your aromatic fried spice mixture.

6.
Season to taste with salt and pepper, then serve on its own, topped with coriander, or with a side of basmati rice and greens.

1 large onion
3 medium carrots
2 celery stalks
8 garlic cloves
2 bunches kale
1 small wedge of Parmesan with rind
800 g can whole peeled tomatoes
½ loaf crusty bread (about 10 oz.)
⅓ cup extra-virgin olive oil, plus more for drizzling
Salt
400 g can cannellini beans
¾ tsp. crushed red pepper flakes


1.
Preheat the oven to 200°C. Finely chop one large onion. Wash, peel, and trim 3 medium carrots. Chop the carrots and celery into small pieces (or bigger if you prefer) and add to a bowl with the onions. Smash and peel 8 garlic cloves and add to the bowl.

2.
Strip stems from 2 bunches Tuscan kale and discard. Wash if they’re gritty or you really care about washing vegetables, then tear leaves into smaller pieces; set aside.

3.
Tear ½ loaf crusty country bread into pieces.

4.
Heat ⅓ cup extra-virgin oil in a medium sized heavy pot over medium heat. Add the chopped vegetables, garlic and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.

5.
Once softened, add in the can of tomatoes and break down the tomatoes with a fork. 

6.
While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.

7.
Add kale in two additions, stirring often and allowing to wilt in between.

8.
Add about one-third of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.

9.
Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.

10.
Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

11.
To serve, ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.

120 g smoked bacon lardons
4 wiener sausages (cut into small pieces)
1 onion
½ celeriac root
2 carrots
1 leek stalk
3 potatoes
white wine
800 ml vegetable broth
220 g green lentils
1 tsp thyme
1 tsp savory
2 bay leaves
10 juniper berries
2 tbsp white wine or balsamic vinegar
1 tbsp mustard
1 tbsp sugar
salt and pepper


1.
Chop the vegetables (onion, celeriac, carrots and potatoes) into small cubes, leeks into rings and set to one side.

2.
In a large pot, fry the bacon until the fat renders out the and they turn brown. Take them out of the pot and set to one side.

3.
Fry the chopped vegetables in the same pot in the bacon fat on a medium heat for 5–10 min. until they start to soften.

4.
Add the lentils to the veg and fry them a little more. Deglaze the pot with a large splash of white wine (about a glass) and let it cook down.

5.
Pour in the veg/chicken broth, making sure the lentils are covered in the liquid (you can add some extra water to make sure everything is covered). Stir in the juniper berries, bay leaves and thyme, and simmer the stew on a low heat until the lentils are cooked and soft, 30–50 min.

6.
When lentils are cooked, add the bacon cubes and chopped sausage to warm them up. Stir in the mustard and vinegar, and season the stew to your taste with salt, pepper and mustard.

7.
To serve, label the stew into bowls, garnish with fresh parsley and enjoy! You can eat the stew on it’s own, or serve it with fresh bread or spätzle!

1 tin (800 g) of chickpeas
1 onion
1 tbsp tomato purée
1 tbsp paprika pulp
1 tsp Nar Ekşisi (pomegranate syrup)
1 pinch of cumin
1 pinch turmeric
1 tbsp Acı Pul Biber (Turkish pepper flakes)
1 tbsp dried mint
4 tbsp olive oil
¼ organic frozen lemon
Approx. 200 ml water
Salt & pepper

Also:
200 g Turkish yoghurt
Salt
Some water
Lemon zest
Fresh and dried mint leaves
1 pinch sumac salt and pepper


1.
Put the chickpeas in a sieve, rinse and drain.

2.
Soak the dried chickpeas overnight in plenty of water with a teaspoon of baking soda/baking powder, After 12 – 24 hours soaking, boil in fresh water until soft.

3.
Finely dice the onion and sauté in olive oil over medium heat until translucent.

4.
Add the spices, tomato paste and paprika and sauté for about 2 minutes. Stir in the cooked chickpeas and gradually add the water.

5.
The chickpeas should be allowed to stew in a little liquid. Add a ¼ of a frozen organic lemon. Freezing it makes it less bitter. You can also use preserved lemon. Simmer with the lid on.

6.
After about 15 minutes, stir in the dried mint, take the pot off the cooker and let the chickpeas cool. Remove the lemon. Stir in the pomegranate syrup along with 2 tablespoons of good olive oil. Season the dish with salt and pepper.

7.
Mix the yoghurt with a little water, a pinch of salt and some lemon zest. Spoon the chickpeas into small bowls, put a dollop of yoghurt on top and decorate with fresh mint leaf and some sumac.

2 large carrots
1 medium beetroot
8 medium potatoes (around 500g)
1 large onion
4 cloves garlic
300g mushrooms
5g dry porcini mushrooms
2 bay leaves
2 tbsp vegetable stock powder
sunflower oil
60g tomato paste
1 small pointed cabbage
1 can kidney beans
1 can whole, peeled tomatoes
If desired, sauerkraut
1 bunch of dill
1 bunch of parsley
Salt, pepper
1 pinch of cayenne pepper
1 lemon
1 tablespoon sugar
A little butter if desired
1 cup sour cream
Fresh and dried mint leaves
1 pinch sumac salt and pepper


1.
Clean and peel the carrots, beetroot and potatoes (if organic, you can also leave the skin on). Clean the onion and dice finely. Finely grate the carrots and beetroot. Cut the potatoes into 3 cm cubes. Wash the mushrooms and halve them. Peel the garlic.

2.
Fill a 6L pot with water until just over half full and bring to the boil. Add the vegetable stock, bay leaves, dried porcini mushrooms and potatoes, and bring to a boil.

3.
Add about 4 tbsp sunflower oil to a large pan and sauté the onions for 3 minutes until translucent. Add the carrots and beetroot and sauté together over medium heat until almost all the liquid has evaporated, stirring occasionally. Add the tomato purée and and sauté together for 3 minutes.

4.
At the same time, clean the pointed cabbage and cut into medium length, thin strips. Strain and rinse the kidney beans. Open the tomatoes and chop them a little (the whole, peeled tomatoes are the most aromatic).

5.
When the potatoes are almost cooked, add the tomatoes, kidney beans and the sautéd mixture to the pot. Clean the pan and fry the mushrooms without oil on both sides over medium-high heat until they have lost their water.

6.
Bring the pot to the boil once more and add the pointed cabbage and sauerkraut if desired. Reduce the heat to a low simmer. When the mushrooms have browned nicely, add oil and fry briefly.

7.
Finely chop the fresh dill and parsley and add to the pot. Press the garlic and add to the pot, along with the mushrooms. Season with salt, pepper and cayenne pepper to taste. Adjust the acidity with lemon and add sugar to soften if needed. Add a tbsp. of butter (my mother always says you should also add a tablespoon of vodka as well.Serve in a bowl topped with with sour cream. The stew should taste sour and sweetish and rather spicy. )