NEW YORK

New York, you beautiful, crazy, challenging, magical city, you were good to me - and to NOON!

Being in New York, never feels normal! The city is vibrating, your body and mind are vibrating, and everything and everyone around you is moving, constantly. It feels like being on the edge of a cliff, where you can see more beauty, more life, where you can feel more alive, than in any safer spot. A week is packed with enough adventures and inspiration to fill a whole year. When you leave New York, you’re filled up with life, but at the same time, you feel like you need to sleep for days to return to your normal rhythm.

I’ve now returned to Berlin, the ground underneath my feed still a bit wobbly, my mind still a little overwhelmed, but what a trip! The launch of NOON in New York City, celebrated with a conversation with Hetty Lui McKinnon at Rizzoli Bookstore on Broadway, was the first stop of my book tour. I was nervous before I went on stage, it had been four years since I last spoke about my book (365 in 2019). I wasn’t sure if I had gotten rusty, if I’d feel shy about this book that is very personal and means so much to me. NOON was born at a difficult time in my life, a time of loss and change. And although this is not what this book is about, would I be able to talk about it? As this is what made me re-discover this time of the day.

There was no reason to worry, Hetty - and everyone else who came to Rizzoli to listen and celebrate with us - made me feel safe and comfortable. And the response I received was proof that we can share our struggles, how they challenge us and make us grow, how they can even inspire us. And by doing so, by sharing this very personal yet at the same time universal experience that we all face at some points in our lives, we can spread a feeling of encouragement, a feeling of trust in regaining safety and comfort. The path of getting there is never easy, but the people around us, our friends, but also strangers, and also our cooking and food, can make it so much easier.

Through noon - and through NOON - I found new rituals and recipes, and discovered a form of empowerment that goes beyond just enjoying - and sharing - recipes. Noon and NOON taught me to take better care of myself, to allow myself to focus on my own needs, at least once a day. Midday, when I sit down for lunch. Sharing this experience echos and resonates with the sentiment of so many people who I’ve met and talked to. Sharing recipes that can help make it easier to find a new rhythm, a rhythm which allows a healthier form of self care, is a truly beautiful and powerful side of this book, which I only really discovered now since the book is out.

Changing your routine can have such a powerful impact. And maybe, in the end, it doesn’t matter if this change happened by choice or was forced upon us, in the end, it’s just about our decision, what we choose to do with that change. It’s quite a stunning realization that our transformation and the direction it will take are still, despite all outer odds and struggles, in our own hands.

While I was in New York, I also got to sign copies of the book, which are now available at these bookstores in Manhattan and Brooklyn:

• Kitchen Arts & Letters

• Books Are Magic

• Rizzoli Bookstore

• Kinokuniya, 6th Avenue

• Barnes & Noble, Union Square

• Greenlight Bookstore

The next stops of my NOON book tour will be Berlin (by invitation only, as it would become too big an event otherwise) and London on October 5th:

You can join me in conversation with Helen Goh about women in food, hosted by Hanna Geller at Building Feasts in a beautiful (secret) location (you will get the address when you buy the ticket - feels like clubbing in the 90s…), with Lallier Champagne and snacks from NOON! GET YOUR TICKET HERE and I’ll see you in London!

Today, I’m sharing a recipe with you from NOON, which couldn’t fit any better to New York. It’s a sandwich, nourishing and simple, yet at the same time just as much fun as New York is: Take a thick slice of (sourdough) bread, generously spread hummus on top, and finish it off with a pile of squeezed (uncooked) sauerkraut. To save time, you can use store-bought hummus, but I find it tastes so much better with my homemade spiced hummus from the book (recipe below).

Before I’ll let you indulge in your sandwich, I’m sharing some of the places with you that I enjoyed this time in New York, while running around, signing books, meeting people, and being mesmerized by this magical city:

• Fabrique Bakery (cardamom bun)

• Getrude’s Brooklyn (burger & fries)

• SEY Coffee Brooklyn

• Radio Bakery (basically everything)

• Jack’s Wife Freda (Noam’s Malva Pudding)

• Da Andrea (homemade pasta, get a table outside!)

• Finn’s Bagels

• Roberta’s Brooklyn (pizza)

• ilili (for our post-book launch dinner with friends)

I want to thank Hetty, for being an amazing, supportive friend and interview partner. If you don’t have her latest book yet, TENDERHEART, go grab a copy! And Holly La Due, my editor since book no.1, and friend since we first met, thank you for shaping NOON together with me, and for always making me feel home in New York. Thank you for your support, Lauren Salkeld, John, Michael, Kavita, Eric, Sara, Odette, Lukas, Laura, Judy, Rona, and everyone else who came to celebrate with us!

The pictures of the book launch at Rizzoli bookstore were taken by my friend Daniela who came all the way from Costa Rica just to celebrate NOON - and us. We’ve been friends for 30 years, we studied architecture together, and we met the last time 10 years ago, in Berlin. During our university years, we used to enjoy long nights with lots of good food and wine; not knowing where life would take us; not knowing that one day, thanks to a cookbook, we’d sit together at a restaurant in Chelsea, chatting for hours, embracing New York, our lives, and our friendship.

So, I’m picking up on the dedication I wrote in NOON: To friendship!

Sauerkraut and Hummus on Sourdough Bread 

from NOON: Simple Recipes for Scrumptious Midday Meals & More, Chronicle Books

You can use leftover hummus for other recipes, such as Roasted Eggplant and Hummus on Dark Bread with an Herb-Fried Egg (which you can also find in NOON). 

Makes 1 large sandwich

FOR THE HUMMUS

• 1¼ cups (250 g) drained and rinsed canned chickpeas 

• 2⁄3 cup (150 g) light tahini 

• 1⁄3 cup (75 ml) water 

• ¼ cup (60 ml) freshly squeezed lemon juice 

• 1 large clove garlic, crushed 

• 2 whole cloves, finely crushed with a mortar and pestle 

• ¾ teaspoon ground cinnamon 

• ½ teaspoon fine sea salt 

• ¼ teaspoon ground cumin 

FOR THE SANDWICH 

• 1 large slice thickly cut spelt or rye bread, ideally sourdough 

• 2 to 3 tablespoons drained jarred or canned sauerkraut 

For the hummus, purée the chickpeas, tahini, water, lemon juice, garlic, cloves, cinnamon, salt, and cumin in a food processor or blender until smooth. Season to taste with additional salt and transfer to a small bowl. 

For the sandwich, generously spread 2 to 3 tablespoons of the hummus on the bread, pile the sauerkraut on top, and enjoy! 

NOON is OUT (and on Broadway)!

I just arrived in New York, happy and overwhelmed, on the publication day of this book that means so much to me.

Noon (and NOON) is a gift to yourself, shape that time of the day so that it fits to your own cravings. Make it yours! Use this 1 hour, or these 30 minutes, to make yourself feel good. We plan so much in our lives, every day, we just refuse to often do so when it comes to our own, our very personal needs. And we all need a break but we associate the creation of that break with even more work. So the solution is to find ways (recipes) to reduce that work and time for the preparation of our lunch so that we actually have more time for ourselves when we finally sit down; time to relax and enjoy. I hope NOON can offer you these recipes, but even more, I hope it offers you inspiration to make noon yours.

If you don’t have your copy yet, you can find all the links to order it online here, or support local and buy, or order the book from any bookstore all over world. The chapters in NOON cover Salads, Vegetables, Soups, Sandwiches, Pasta, Seafood, Meat, and Grains & Bakes - so your midday break will definitely be sorted!

Good noon! Meike xxx

The picture of me on Broadway was taken today - right after I had landed in New York - in front of Rizzoli Bookstore where I‘ll be in conversation with Hetty Lui McKinnon on Thursday, September 7th at 6pm - come join us! (For more information, click here)

If you won’t be in New York this week, but if you happen to be in London on October 5th, you can join my conversation with Helen Goh at Building Feasts, hosted by Hanna Geller, with Lallier Champagne and snacks from NOON! (For more information, click here)

NOON - my new cookbook

I decided to write a new cookbook! It's called NOON, it will come out in September 2023, and it's published by Chronicle Books (US / UK / World, out on 9/05/2023) and by Prestel Verlag (Germany, out on 9/20/2023).

Since my last book, 365, came into the world in 2019, a lot has changed. Globally, personally, it felt like the world turned upside down and I turned with it. So for a long time, I had no idea if I would ever write a book again and if so, what this book would be about. Until January 2022. A dinner at my place with my friend Gabi changed everything. Gabi runs a cafe in my neighborhood, which I visit often, rather daily, for a good cappuccino and an even better chat. Over the pandemic and many conversations about food, the arts, and life in general, we became friends.

During our dinner, we munched on oysters, braised beef shanks, bone marrow on crostini, and cheese - and discussed Gabi's lunch misery when she's at work. Although I've always worked from home, it wasn't new to me that many are struggling making satisfying lunch choices, being at home or out at work. So for days I didn't think about our conversation; until one cold afternoon, when I was sitting on a bench in a park close to my flat. It had snowed the night before, the sky cleared up, and the low winter sun was hitting me right in my frozen face.

I will never understand what exactly happened in that moment but all of a sudden the vision for my 3rd cookbook was fully there. The title, NOON, the concept and angle, and the 115 recipes came together in less than a week. It didn't actually feel like work, I just had to sit down and let it pour out of me.

For updates about Pre-Ordering NOON and about my NOON Book Tour, click here.

So here I am, not even four months later, sitting right now in the cafe where everything started, chatting with my friend Gabi while I'm writing these words. All the recipes are written down and cooked, the pictures are taken, and I think I never felt happier, more satisfied, and more at ease with a book of mine than with NOON. I still love my first two books, eat in my kitchen and 365, but I think I've never been so at peace with myself as I am now, which makes the work flow very intuitive.

But what is this book about? The recipes are fun, quick and simple, perfect for lunch - but also for dinner. The dishes are based on exciting flavors and combinations, not many ingredients; rather choosing the ones that enhance taste and decrease stress and labor. The focus is on vegetables but there are also meat and seafood dishes. It's basically about food that makes us feel good, that we can share with others but also enjoy just for ourselves. NOON stands for a feeling, recurring during the cycle of each day, a desire for a break, for something uplifting, for some time for ourselves and our very own needs.

NOON is dedicated to 3 women and a 3-year-old: For Anne, her daughter, Gabi, and Laurel. To friendship.

Seeing that I always share a recipe in a blog post, I will share one of the first recipes that led to NOON. It's so simple, using pantry staples, or products that are easy to get. It seems like the weirdest combination - but it‘s genius. Hummus and (uncooked) sauerkraut on a slice of crusty dark bread. It‘s so good that I couldn‘t believe it and had to turn to my friend Laurel Kratochvila of Fine Bagels in Berlin for consultation: “Hummus and sauerkraut? I‘ve never had it before but it makes sense – a good hit of acid!“ You can use homemade hummus or get it from your favorite deli.

The picture of me is by Anne Deppe.

Meet In Your Kitchen | Berlin's Best Bagel Baker

This post is part of my Meet in My Kitchen podcast: How did we get to where we are in life & what does food have to do with it

“Food is making other people love me, it’s very manipulative. That’s how I use food!”- Laurel Kratochvila 

For months, a friend who knows how much I love to talk, question, and discuss has been bugging me to start a podcast. So thanks to my friend Anne's persistence, here's my new baby: the Meet in My Kitchen podcast!

For this new series, I invite guests to my kitchen in Berlin, people whose journey in life I find inspiring, to find out how they got to where they are in life, to learn about the struggles they had to overcome, how the highs and lows shaped them - and what food has to do with it. My guests are chefs and home cooks, farmers, bakers, and artists, they are all curious adventurers who share a deep zest for food and life. I also visit each guest in her or his kitchen, or restaurant, or bakery, where they share a recipe with me, which you can find in my blog's Meet in Your Kitchen series.

You can listen to the Meet in My Kitchen podcast on all common podcast platforms, there will be English and German episodes.

Many years ago, I discovered a small book shop in my Berlin neighborhood, specializing in English literature. It was a quiet, dark space with wooden floors and vintage furniture, and a little counter filled with the loveliest loaf cakes. I came back almost every week, mainly for the sweets, and soon found out that the shop was run by an American/ Czech couple: Laurel from Boston, responsible for baking, and her husband Roman Kratochvila from Prague, taking care of the books.

They left my neighborhood too soon, creating a void that could never be filled, but they re-opened a much brighter and bigger spot just as charming. This became the famous Shakespeare and Sons / Fine Bagels on Berlin's lively Warschauer Strasse, praised and loved for Jewish baking classics - and good books. Laurel's bagels, challah knots, and rugelach are known across town and get me to hop on my bicycle regularly to enjoy her sweet and savory treats.

I'm intrigued by Laurel's passion and dedication, and her irresistible smile that wipes away all sorrows. She started as a home baker and then deepened her knowledge and education in French bakeries, but she still has this relaxed aura of 'a friend who's just baking in her kitchen.' Laurel treats her dough like a baby, she knows it well, watches and works it precisely, until it unfolds its true beauty.

For this podcast episode, Laurel shared her recipe for Brick Lane bagels with me (named after London's famous Brick Lane Beigel bakery). She calls it a mix of a New York and a Montreal bagel. Quick to prepare, a little chewy, and perfect for a luscious sandwich filled with salt beef, mustard, and gherkins, you can now satisfy your bagel cravings in your own kitchen any time.

The podcast episode with Laurel Kratochvila is in English. You can listen to the Meet in My Kitchen podcast on all common podcast platforms; there are English and German episodes. You can find all the blog posts about my podcast episodes including my guests' recipes here on the blog under Meet in Your Kitchen.

Listen to the podcast episode with Laurel on:

Spotify / Apple / Deezer/ Podimo

On Instagram you can follow the podcast @meetinmykitchenpodcast!

Laurel’s Brick Lane Bagels

Makes 12 bagels

• 1 kg / 7 2/3 cups bread flour or all purpose flour (type 550 in Germany, T55 in France)

• 50 g / 1/4 cup white sugar

• 1 envelope (7 g / 1/4 ounce) fast-acting yeast or 18 g / 2/3 ounce fresh yeast 

• 10 g / 2 teaspoons fine sea salt

• 420 ml  / 1 3/4 cups lukewarm water

• 1 large egg

• 15 ml / 1 tablespoon vegetable oil

• sugar for boiling the bagels

• sesame and / or poppy seeds for the topping

For the sandwich

• salt beef, very thinly sliced

• mustard

• gherkins, sliced

Preheat the oven to 230°C / 450°F (or the highest temperature setting of your oven). Line 2 baking sheets with parchment paper. 

In a large bowl, whisk together the flour, sugar, yeast, and salt then, in a medium bowl, whisk together the water, egg, and vegetable oil, and add to the flour mixture. Mix into a shaggy mass by hand or with a wooden spoon. Then knead by hand for 10 minutes or until the dough is smooth. Avoid adding more flour as you knead it. Form the dough into a ball and set into a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let rise for 30 minutes in a warm environment. Meanwhile, set a large pot of water on the stove to boil.

Divide the dough into 12 pieces and roll them into tight balls, cover with plastic wrap. After ten minutes, press a hole through the middle of each ball of dough with your thumb or elbow (see pictures below). Stretch out the bagel a bit and place on a lightly floured work surface.

Add a couple spoonfuls of sugar to the boiling water. In batches (2-3 bagels at a time), boil the bagels for 30 seconds to 1 minute, flipping them once. Don’t overdo it! Using a slotted spoon or spatula, remove the bagels from the water and transfer to the prepared baking sheets. Top with seeds of your choice. Bake the bagels for about 10 minutes or until golden.

To make the sandwich, cut a bagel in half, stuff it generously with thinly sliced salt beef, drizzle with mustard, top it off with a few slices of gherkins, and close the bagel with its top.

Enjoy!

Roasted Grapes and Camembert Sandwich with Rosemary

My love for cheese is deep and passionate. I embrace the whole variety of soft and hard, young and old, of cow, goat, and sheep milk cheese without skipping a bite. However, I always had a particular pull towards the oldest, runniest, and strong-smelling examples.

In my late teenage years, I spent a romantic weekend in Paris. Aside from the usual sightseeing spots, the strolls through the stunning Louvre and Musée d'Orsay, long walks along the Seine and busy Boulevard Saint-Germain, I went straight for the city's boulangeries, pâtisseries, charcuteries, and fromageries. It was my first proper food trip, constantly carrying - and nibbling from - bags filled with baguette, croissants, pâté, tartes, éclair au café, and cheese. Whenever I spotted a bench or a park, I declared it my picnic zone and made it a moveable feast. It was summer and I bought so much cheese that I had to find a way to store all these rolls, rounds, and triangles. Our hotel room's mini bar seemed like the only suitable place to keep my fragrant treasures. Just as we left, as I collected my food and other belongings, I noticed a particularly strong odor of a very aged camembert escaping the tiny fridge. In that moment I pitied the future guests of our room, and it dawned on me that it would take days for it to recover from my visit.

Camembert always had a very special place in my heart. When it's young and firm, still a bit white and crumbly in the center, I enjoy it at breakfast on crunchy baguette. The flavour is mild and still developing.  But when it's aged and so soft that it practically melts inside the white rind - my favourite - the cheese is at its tasty peak. Then it needs a glass of full-bodied Bordeaux, or ripe fruits or concentrated chutneys. Le Rustique manages to capture this quality of rich ripeness perfectly, the cheese is strong and creamy, packed with a sharp taste that makes it so special.  So when the cheese makers from Normandy asked me to create a sandwich recipe for their famous round product wrapped in red gingham cloth, I knew it would need a potent partner. Grapes and cheese are a common couple, but when you roast the little fruits in the oven until they shrivel, their flavour concentrates beautifully. I balance their sweetness with fresh rosemary to add woody tones to a rather opulent sandwich of ripe camembert and roasted grapes.

Thanks to Le Rustique for sponsoring this post and reminding me of the little culinary adventures that I have in my life through one of my favourite treats: the wonderful world of cheese.

Roasted Grapes and Camembert Sandwich

Makes 2 sandwiches

• 300g / 2/3 pound seedless red grapes, on the vine

• 6 small sprigs fresh rosemary

• Olive oil

• Flaky sea salt

• 100g / 4 ounces aged, aromatic camembert, such as Le Rustique, cut into thick slices

• 2 rustic, white buns, cut in half

Preheat the oven to 220°C / 425°F.

Place the grapes and rosemary in a medium baking dish. Drizzle with 2 tablespoons of olive oil, gently toss to coat, and season to taste with salt. Roast for 30 to 35 minutes or until the grapes are soft and a little shriveled.

Divide the camembert among the bottom halves of the buns. Snip the grapes off the vine and arrange on top of the cheese and sprinkle with the roasted rosemary. Place the top on each bun and enjoy.

Meet In Your Kitchen | David Kurtz & the best Cubano Sandwich in San Francisco

A food loving friend of mine who lives in San Francisco told me, if you come to California, you must (!) meet David Kurtz and visit his Homage restaurant in Downtown. I trust my friends, especially when it comes to food, so I emailed David that same evening, not only receiving an answer that he was looking forward to cooking with me, but also to showing me around his hometown and spending a day together to give me an insight into his charismatic city that has so many faces.

The first thing that people think of when it comes to San Francisco is the Golden Gate Bridge and – if you talk to bread obsessed foodies and Instagrammers – the famous Tartine Bakery. The bakery is a temple for baked goods that one shouldn't miss, the bridge, however, is a moody diva that is hard to catch. San Francisco is a place of extremes when it comes to the weather, a fact that I had totally forgotten about and wasn't really prepared for. You can be spoilt with blue skies, sunshine, and summery temperatures in one second, then walk two blocks and be swallowed by mist and end up shivering in the cold. It was a bright afternoon as we drove to the famous bridge, impatient excitement in our faces ready to capture its majestic elegance, yet to find ourselves fighting against thunder and rain as we arrived was sobering. Needless to say there was no bridge in sight, but seeing the clouds climbing the hills behind the bridge and filling the bay with darkness and lightning faster than one can run was just as impressive.

The day we met David offered this exact spectrum of experiences, in food, weather, and sceneries. We started at the chef's wonderfully relaxed, casual, yet elegant Homage restaurant, a culinary gem tucked in a little side road surrounded by high office buildings. It's a tranquil oasis in the center of the vibrating buzz of this city. Sitting outside at one of the bistro tables, with a glass of Californian wine in my hand and a scrumptiously dripping sandwich on a chopping board right in front of me, was one of the best memories that I took home with me from this trip. This sandwich, the Cubano, is truly addictive and so famous that, according to David, it would cause a riot if he ever dared to take it off the menu. Imagine the best homemade baguette brushed and grilled in tasty pork fat (homemade lard), filled with succulent anise braised pork shoulder, hot smoked ham, Swiss cheese, mustard, dill pickles, and even more pork fat. It's the best sandwich I ever had in my life.

But before I could take a big bite of this unforgettably delicious lunch snack, David and I met two days before to prepare the dough for the bread in his kitchen and give it time to rise and rest. It was a Saturday morning and David and his lovely assisting, coordinating, and always helping 'right hand' Anja welcomed me and my film crew at Homage. David has the kind of voice and aura that calms you down immediately, whatever instructions he gave, I gladly obeyed and followed, enjoying to learn how to make the restaurant's beautiful baguettes and also being introduced to David and Anja's friends and suppliers at the utterly stunning Ferry Plaza Farmer's Market. The market is their weekly shopping date, it's a mecca for fresh produce. I've seen quite a few markets in my life, but this one is impressive, not only due to its setting right at the bay, but first and foremost because of the freshness and variety of the produce that the farmers offer at their stands:

Tomatoes kissed by the sun in all shapes, sizes, and colors; a sea of polished peppers; fragrant bundles of cilantro, basil, bay leaves, mint, and purslane; farmers' stands specialized in beans (like Romano and Cranberry Beans), or figs, 8 or 10 different kinds of figs gently laid out in baskets, or a stand putting the spotlight on plums, peaches, and nectarines, run by a woman with the sweetest smile, Aomboon Deasy. Each person, each stand at the market focuses on the prettiest crisp fruits and vegetables, celebrating its taste and beauty. One stand in particular left me in an awe: piles of Baby Curly Kale, Red Russian and Dino Kale, green and red dandelion, each leaf packed with so much pungent flavor that you want to nibble them straight out of the baskets (which we did).

I found the perfect partner for my market visit, David and I love food so much so that when Anja gave me a beautiful flower bouquet at the market, both David and I started eating the petals. Like I said, when he tells me in his trustful voice "Meike, you can eat this", I'll eat it! But apart from flowers and greens, I also tried the crunchiest spicy kimchi, candy-sweet September strawberries (a luxury for a German girl who's used to a rather short season of this fruit in her own country), ripe dates right off the vine, and the Rebel Within, a savory muffin filled with a soft boiled egg, sausage, Asiago cheese, and spring onions. It was heaven.

After the 'hard work' at the market and in the kitchen, we spoilt ourselves with a little feast at Nopalito, David's favorite Mexican restaurant. They cook delicious organic classics, like ceviche verde, enchiladas de mole con pollo (shredded tender chicken in a deep rich chocolaty sauce), and grilled fish tacos, all washed down with Michelada, Mexican beer with tomato, jalapeno, orange, lime, and salt – which was quite an experience. And after the meal we went for a walk at Golden Gate Park, where we were supposed to forage for forest snacks that one can find in a city if you keep your eyes open, but we chatted the time away. Wrapped in dense mist hanging heavily in the air, I was amazed by the beauty of the ever changing weather and the surprising scenes that it causes, and by David's philosophy and thoughts about the food that he celebrates at his restaurant.

Homage is a very, very special place that I'll always go back to when I'm in San Francisco, because of David and Anja, because of the food that's created and put together by the chef and his team with so much love and attention to detail in every single ingredient, because of this warm atmosphere that welcomes you as soon as you open the heavy door flanked by the restaurant's black facade, an atmosphere that makes you never want to leave again. And if you want to take a piece of it with you, you can grab a jar of the homemade pickles, jams, or a bottle of the wines and beers brought to Homage by David's friends, a bunch of people who find satisfaction in creating products of outstanding quality, just like David. And thanks to them we enjoy treats that taste so good - maybe because of the last ingredient that David listed in the recipe for his Cubano sandwich that he gave me: Love.

In the next months, I’ll share many new Meet In Your Kitchen features with you that took me to California, Italy, France, and Japan. Thanks to Zwilling for sponsoring these features for our culinary trip around the world!

David Kurtz' Baguette and Cubano Sandwich

David mills the grains for the flour that he uses for this recipe himself, however you can also use store-bought flour. It's recommended to work with grams instead of cups, as it's important to use precise measurements for this recipe.

For the baguette

Makes 3 baguettes

• 519g water (lukewarm)

• 30g honey

• 23g SAF instant yeast

• 875g all purpose flour

• 60g fresh whole wheat flour

Or if available (instead of the whole wheat flour)

• 23g hard red wheat flour

• 23g soft white wheat flour

• 14g rye flour

• 157g good quality lard (cold)

• 20g sea salt

In a large bowl of a stand mixer, using a fork, combine the water, honey and yeast, let it sit for a couple minutes.

In a large bowl, combine all the flours, add to the yeast mixture and, using the hook, mix for a few minutes or until well combined. Add the lard and, using the hook, continue kneading for a few minutes or until the dough has come together. Add a little more flour if it's too sticky or, if it's too firm, add a little (!) more water. Add the salt and continue kneading until well combined and firm. Form a ball, place in a clean bowl, and cover with a damp towel. Let the dough sit in a warm place for 1 hour. Turn the dough completely over releasing built up CO2 and let rise again for another hour, covered with a damp towel.

Line a baking sheet with parchment paper.Punch the dough down, take it out of the bowl, and divide equally into 3 pieces. Roll into smooth balls and let bench rest for 10 minutes under a damp cloth. When fully rested, take one piece of dough and stretch and pull it into a longish rectangular shape (about 14x5.5" / 35x14cm). Carefully flip 1 long side over until it reaches the middle of the rectangle, mind that no air is trapped in the fold. Then flip the opposite long side over, so that you end up with 3 layers of dough folded on top of each other. Using your fingers, pinch the fold all the way to seal well. Gently roll the dough into a long, thin sausage shape, then carefully, but quickly transfer to the lined baking sheet (the pinched fold should be on the bottom side). Continue forming the remaining 2 baguettes and transfer to the lined baking sheet. Cover with a damp kitchen towel, transfer the baking sheet to the fridge, and let the baguettes rest in the fridge overnight, further developing flavor and retarding the yeast activity.

Preheat the oven to 350°F / 175°C (convection setting). Take the baguettes out of the fridge when the oven is hot and ready.

Spray the baguettes with a little water and bake for 6-12 minutes or until the crust is golden, spraying them with water once or twice while baking. Internal temperature of the bread should be 210°F / 100°C when fully baked.

For the Cubano sandwich

Makes 1 sandwich

• 1 large piece of fresh baguette, cut in half

• Dijon mustard

• Whole grain mustard

• 2-3 thin slices hot smoked ham

• 1.5 ounces / 40g Swiss cheese (one that melts well), thinly sliced

• 2-3 anise pickled spring onions (or fresh spring onion), thinly sliced

• 2-3 dill pickles (gherkins), cut in half

• 5-7 ounces/ 150-200g braised pork shoulder (preferably cooked with anise and citrus), pulled or shredded

• Good quality lard (pork fat)

• Love, most importantly

Heat two heavy pans, preferably cast iron, over medium-high heat.

Spread the inside of the baguette with Dijon and whole grain mustard. Lay the ham on the bottom and topside of the opened baguette. Arrange the cheese, spring onions, and pickles on top of the ham. Spread the braised pork shoulder on top and close the baguette. Brush one pre heated pan with fresh lard, carefully place the Cubano onto the pan’s surface and brush more lard onto the top of the baguette. Squeeze, or press the Cubano with the other preheated pan directly on top of the sandwich. Cook in the pan, on medium heat, turning once, for a few minutes or until the cheese has melted and the crust of the bread is golden brown and crunchy.

Prepare with love and serve immediately with a large sliced pickle.

Watch my interview with David in San Francisco in September 2017:

Thank you, David!

Maltese Fennel & Coriander Cheeseburger Toast

A few weeks ago, I received a message from someone excitedly telling me that she visited my 'fennel lady' in Malta. I often wrote about this lovely farmer, on the blog and in my cookbook, and I can't imagine cooking without her aromatic harvest anymore. Every Sunday, she spreads her fennel and coriander seeds on the wooden table at a tiny stand at the farmers' market in Marsaxlokk, a picturesque fishermen's village in the south of my beloved Mediterranean island. It seems like this is what she's done all her life, picking and selling seeds, always with a happy smile on her tanned face. The person who wrote me the email did what I always do in summer: she bought bags of fragrant seeds to fill the spice box in her pantry.

Malta is the reason why fennel became so prominent in many of my recipes. It grows wild all over the islands, the plants dig their sturdy roots into every patch of soil they can find. I guess its abundance is one of the reasons why you can find fennel in many traditional dishes in Malta's Mediterranean cuisine - and its wonderful sweet taste of course. If you visit the small local restaurants, you often find baked fennel potatoes as a side dish on the menu.

When Leerdammer asked me if I'd like to create a recipe with their new Toast and Burger Cheese, I didn't think twice. I love a good cheeseburger. I live in Berlin, a city where new burger joints pop up at every street corner like mushrooms. Although I like to try a new spot once in a while, I still have my favourite place when my meaty cravings creep over: The Bird. I always go for a perfectly cooked steak burger topped with a slice of Swiss cheese. However, in my own kitchen, I'm a little more experimental.

Leerdammer's aromatic cheese tastes slightly sweet and it melts on top of a warm, juicy burger like butter. The cheese has a fine taste, but it's not shy, it can easily take a generous amount of warming spices stirred into the burger mixture: fennel and coriander seeds, alongside lots of garlic, fresh parsley, and spicy black peppercorns crushed in a mortar. I felt inspired by the famous Maltese sausage, which is coarse, rough, and so tasty. It features all the spices that you can find in my burger. When it comes to flavour, Malta's traditional sausage is one of the richest and most delicious I know. And what works in a sausage, can't go wrong in a burger.

The burgers are bedded on a thinly sliced fennel bulb that adds freshness and crunch, a few red onion rings and arugula (rucola) instead of a lettuce leaf brings a sharp note. Usually, I prefer to buy my cheese in one piece, but when it comes to cheeseburgers, I don't mind working with sliced dairy products. This way it looks like a proper American style burger, one with a Mediterranean make-over. You could pack the whole thing in a bun, but what about trying something new and layering it between two thick slices of toasted white bread? And instead of using the toaster, make use of the burgers' buttery cooking juices and crisp the bread in the pan.

Thank you Leerdammer for inspiring me to make a Maltese cheeseburger toast. You can find more Toast & Burger recipes celebrating regional treats here.

Last year I created a few scrumptious sandwiches together with Leerdamer, here are some of my favourites:

• Egg, Bacon and Cheese Sandwich with Garden Vegetables

• Spiced Plum and Cheese Omelette Ciabatta Sandwich

• Grilled Persimmon, Ham and Cheese Sandwich with Basil

Maltese Fennel Cheeseburger Toast

Makes 4 burgers

For the burgers

• minced meat (beef and pork) 500g / 18 ounces

• dry breadcrumbs 30g / scant 1/4 cup

• organic egg 1

• garlic, crushed, 2 large cloves

• fresh flat-leaf parsley leaves, chopped, 1 medium bunch

• fennel seeds 1 tablespoon

• coriander seeds, crushed in a mortar, 1 tablespoon

• black peppercorns, crushed in a mortar, 2 teaspoonsf

• laky sea salt 1 1/2 teaspoons

• butter, to cook the burgers

• olive oil, to cook the burgers

To assemble the burger toast

• fresh white loaf, 8 thick slices

• medium fennel bulb, cored and very thinly sliced, 1

• medium red onion, cut into thin rings, 1

• Leerdammer cheese (or another aromatic cheese that melts well) 4 slices

• arugula (rucola), a small handful

• olive oil

• fennel seeds, crushed, for the topping (optional)

For the burgers, in a large bowl, using your hands or a stand mixer, mix and knead the minced meat, breadcrumbs, egg, garlic, parsley, fennel seeds, coriander seeds, pepper, and salt until well combined. Shape the meat mixture into 4 thick burgers.

In a large, heavy pan, heat 1 tablespoon of butter and a generous splash of olive oil over high heat. Reduce the heat to medium-high, add the burgers, and, turning them 2-3 times, cook until medium rare. You might have to turn the heat down to medium after a few minutes if the burgers turn dark. This takes about 10 minutes. Add more oil if the pan becomes too dry.

Transfer the burgers to a plate (cover them with a lid), leaving the fat in the pan, and turn the heat up to high. Add the bread slices to the pan and toast each slice on just one side until golden and charred at the corners.

To assemble the burger, lay a slice of bread on a plate (toasted side facing down) and lay a few fennel slices and red onion rings on top. Arrange the warm burger and a slice of cheese on top, then finish it off with some more onion rings and a few rucola leaves. Drizzle with a little olive oil, sprinkle with some fennel seeds, and close the sandwich with a slice of bread (toasted side facing upwards). Squeeze and enjoy!

Chorizo and Strawberry Bruschetta with Basil

I found a new duo that comes close to perfection: chorizo and strawberry. It's an unexpected match, the fruity sweetness and slightly hot, porky sausage merge beautifully, as if they had just been waiting to meet.

It started as a quick snack while we were cooking, we filled our glasses with our favourite summer wine and looked in the fridge to see what we could nibble on while chopping and stirring the ingredients for our dinner. The red sausage and berries caught my man's attention and - in these moments he's a little more brave than me - he sandwiched them and stuffed a rather large portion of it in my mouth. We immediately discussed what we could do with this new find. A salad? I'm not a big fan of meat in my salad. Pasta? I don't like the combination of pasta and strawberries. I tried it, but it just tastes wrong. An open sandwich seemed like the right answer, a golden Italian bruschetta drizzled with good olive oil, crowned with thick slices of the peppery salami and juicy berries. Some fresh basil, salt, and pepper, and you have the perfect snack for summer on your plate.

Chorizo and Strawberry Bruschetta with Basil

Serves 2-4

• medium baguette, sliced, 1

• olive oil

• chorizo (salami, not fresh chorizo sausage) 1/2 ring, about 150g / 5 ounces

• ripe strawberries, cut in half, about 18

• fresh basil leaves, a small handful

• peppercorns, crushed in a mortar

• flaky sea salt

To roast the bread, set the oven to broil (grill). If your oven doesn't have a broil setting, toast the baguette in a hot cast iron pan.Brush the baguette on both sides with olive oil and, if using your oven, spread them on a baking sheet and roast for 1-2 minutes on each side or until golden brown, but not burnt. If you use a pan, in batches, spread the bread in the pan and toast on both sides until golden.

Depending on the size of your bread, pile up 2 slices of chorizo and 2-3 strawberry halves on each bruschetta. Drizzle with a little olive oil and sprinkle with basil, crushed pepper, and salt. Enjoy!

My Maltese Winter Sandwich: Pomegranate Chicken, Red Coleslaw & Bacon

We drove down the winding road to the Grand Harbour in Valletta and stopped our cars in front of an old garage. The wooden door must have seen many storms, the green paint faded and the hinges rusted, it's the salt in the air that takes over whatever it gets hold of. Our friends Michelle and Michelangelo came down to the harbour in the cutest Volkswagen beetle the world has ever seen - in baby blue (Michelangelo would correct me and say it's Diamond Blue). Built in 1968, the car only changed owner once, when our friends bought it in 2010 from an elderly lady from the village of Qormi. It was in mint condition despite its 110,000 original kilometres. The previous owner's name was Teresa and she became the eponym of our friend's little love bug, since then, the beetle is affectionately called Terez.

Terez - and her original 1300cc single port engine, a fact that Michelangelo points out with pride in his voice - has seen a lot since she found her new owner: four overland trips, the latest being our friend's honeymoon trip last summer. The three of them (including Terez) attended the Le Bug Show 2016 in Spa and crossed half of Europe to get there. Malta, Sicily, France, Switzerland, Belgium, and Germany added 5,400 kilometres to the tachometer and seemed to have made the bond between the car and its owners even stronger.

Every car needs a check up once in a while, especially when it's nearly 50 years old, and to make it a little more fun, I joined my friends and brought some food and my camera. While Michelangelo laid hands on the tires, I kept mine busy preparing sandwiches for all of us. It's the peak of winter, a time of year when I usually have to confront Berlin's seemingly endless, yawning grey sky for weeks and months, but here in Malta I'm spoilt with sunshine and vibrant colours. This inspired me to come up with a snack as fresh and bright as the Mediterranean world around me. It's a chicken sandwich, the meat tender and thinly sliced, with purple coleslaw and orange wedges, sparkling pomegranate seeds (some of which I turned into a sticky syrup), crunchy bacon bites, and pungent green onions. The composition is rather difficult to eat, but trust me, the pleasure that you'll feel when you taste it, is absolutely worth it. And the solution is simple, just squeeze it until the sticky juices run out of the sandwich and soak the soft bread - it's a heavenly mess.

Thank you Michelle, Michelangelo, and Terez for a wonderful morning in Valletta!

For more delicious recipes and kitchen inspiration, visit Volkswagen's Pinterest community board Food Bloggers for Volkswagen.

My Maltese Winter Sandwich: Pomegranate Chicken, Red Coleslaw, Orange and Bacon

Makes 6 sandwiches

For the coleslaw

• cored red cabbage, cut into thin strips, about 230g / 1/2 pound

• fine sea salt

• yoghurt 5-6 tablespoons

• freshly squeezed orange juice

• ground pepper

For the pomegranate syrup

• pomegranate juice 180ml / 3/4 cup

• granulated sugar 4 1/2 tablespoons

For the sandwich

• olive oil

• chicken breast 400g / 14 ounces

• fine sea salt

• ground pepper

• bacon 6 slices

• lettuce leaves 6

• white buns (or ciabatta cut into buns), cut in half, 6

• oranges, peeled and cut into filets, 1-2

• the seeds of 1 pomegranate

• green onions, the green part cut into thin slices, 1

• freshly grated orange zest, about 1 tablespoon

For the coleslaw, in a large bowl, mix the cabbage and 1/2 teaspoon of salt and, using your fingers, rub the salt into the cabbage. Let it sit for about 15-20 minutes. Add the yoghurt and orange juice, mix well, and season with salt and pepper to taste.

Preheat the oven to 200°C / 400°F.

For the pomegranate syrup, in a saucepan, bring the pomegranate juice and the sugar to the boil and cook over medium-high heat (it should bubble) for about 7 minutes or until it starts to thicken. Set the syrup aside.

In a heavy pan, heat a splash of olive oil over high heat and cook the chicken breast for a couple minutes on each side until golden, you might have to reduce the heat to medium-high. Season with salt and pepper to taste and transfer the chicken to a baking dish. Roast in the oven for about 8 minutes or until the chicken is cooked through. Check with a skewer, only clear juices should come out. Let the chicken rest in aluminium foil for about 5 minutes. Cut the chicken into slices (about 18 slices for 6 sandwiches).

In a large heavy pan, heat a splash of olive oil and cook the bacon for a few minutes on both sides until golden brown and crisp. Transfer to paper towels, let it cool for a few minutes, then break the bacon into pieces.

Divide the lettuce leaves between the bottoms of the buns and arrange the chicken on top, drizzle with a little of the pomegranate syrup. Spread a heaping tablespoon of coleslaw, 2-3 orange filets, and some pomegranate seeds on top of the chicken. Sprinkle with the sliced green onion, bacon bites, and orange zest, and drizzle with additional pomegranate syrup. Close the bun, squeeze, and enjoy!

Spinach and Chèvre Sandwich & my London book launch at the Maltese embassy

Malta, Berlin, London - three countries in less than 24 hours! The pace of my traveling fit the mood, vibrant and exciting, I didn't want to rest. I arrived in England at noon, had at a scrumptious lunch at Ottolenghi Spitalfields and a chat with chef Sami Tamimi. To charge my batteries, I finished my meal with a double espresso and a luscious piece of Guinness chocolate cake with Bailey's frosting. London looked bright and sunny as I stepped out onto the streets and I felt ready for my third book launch event, on the roof terrace of the High Commission of Malta in the English capital.

To make my travels feel even sweeter, I got to stay at the luxuriously relaxing Corinthia Hotel London. Right between St. James's Park and the Thames, the location couldn't have been better. I could walk to my event at the Maltese embassy and to my book signing at the Tate bookstore the next day. Before the festivities started, I had enough time to enjoy the amenities and comfort of the house, and especially the most beautiful marble bathroom I ever happened to see. It was marble heaven and I felt like a princess as I dressed up for my big night.

Unfortunately, the pretty lace dress that I had bought for this festive occasion didn't really fit London's weather conditions - it was freezing cold as I opened the door to the terrace of the High Commission of Malta. I wrapped myself in a warm coat most of the time, which I only took off quickly for the photographers and an interview. The jump in temperature between summery Malta and England's rather rough climate was too painful. However, the stunning view over roof tops, church spires, and The London Eye made all of us forget about the weather. We just stood there, high up under the Maltese flag, astonished by London's beautiful sunset, dramatically framed by the darkest clouds. We were lucky, not a single drop of rain fell onto the delicious looking buffet prepared by Kitty Coles (thank you so much, my dear) or into our glasses, filled with Meridiana's finest wines, poured by my book tour mate and Meridiana's best man, Karl Chetcuti.

I have to thank a few very special people who made this unforgettable night happen: His Excellency Norman Hamilton, High Commissioner of Malta, Nerissa Sultana, Political and Communications Officer, and their fantastic team at the embassy. Thank you for sharing the High Commission's roof terrace with us, thank you for all your help and support, for all the time to exchange ideas for this event. Thank you Emma Cook from Prestel for helping me organize this special evening.

The speeches of the High Commissioner and of Andrew Hansen, Managing Director of Prestel Publishing London, both touched my heart, and then it was my turn to welcome our guests. It was too dark and windy to follow our manuscripts, our microphone decided to stop working, but that didn't do our celebrations any harm. It felt like a scene from Peter Pan, high up over London's roof tops, the air filled with laughter, glasses filled with good wine, and lots of delicious food on our plates. But unlike the book or movie, we didn't need our imagination, it was all real.

Before we drove back to the airport, we enjoyed a sandwich that was so good that I decided to re-create it at home and share it with you: spinach and ripe chèvre in carrozza (meaning in a carriage). This sandwich is similar to french toast, however, it's a savoury treat, lusciously filled and hearty. The combination of winter greens and ripe cheese was fantastic. I have an in carrozza sandwich recipe in my book, which I adore, but there are so many ways to fill two slices of bread!

Thank you London! xx

At the event, I was interviewed by Rita for her Share Food with Sainsbury's Magazine radio show, you can listen to our chat here. To see all the pictures of the event in London taken by the amazing photographer Agnese Sanvito, click here. And here are the pictures of our book signing tour at Tate, Waterstones, and Foleys.

All the pictures of the launch are by Agnese Sanvito.

Spinach and Chèvre Sandwich

Makes 2 sandwiches

• spinach leaves, a large handful, about 140g / 5 ounces

• fine sea salt

• ground pepper

• freshly grated nutmeg

• ripe chèvre, about 60g / 2 ounces

• organic eggs 2 (mine were quite small)

• milk 3 tablespoons

• plain flour 2 to 3 tablespoons

• soft white bread 4 slices

• butter, about 1 tablespoon

• black peppercorns, crushed in a mortar

In a large pot, bring salted water to the boil and blanch the spinach for 1 minute. Rinse with cold water, drain, and let cool for a few minutes. Using your hands, squeeze out most of the liquid and chop roughly. On a large plate, crumble the spinach and season with salt, pepper, and nutmeg to taste.

Cut the chèvre into thin slices, leave out 4 slices for the topping, and crumble the remaining cheese over the spinach.

In a shallow bowl, whisk together the eggs and milk. Season to taste with salt and pepper. Spread the flour on a flat plate.

Divide the spinach-chèvre mixture between 2 slices of bread, leaving a thin border around the edges. Top each with a second slice of bread and press the sandwiches together. Dip both sides of each sandwich in the flour until lightly coated. Carefully dip each sandwich in the egg-milk mixture, repeat until all the liquid is soaked up—mind that the filling stays inside.

In a large, heavy pan, heat the butter over medium heat and cook the sandwiches, turning and pressing down on them gently with a spatula, for a few minutes or until crisp and golden brown. Lay the remaining chèvre slices on top of the warm sandwiches and sprinkle with crushed pepper. Cut the sandwiches in half and serve immediately.

A Mediterranean Ħobż biż-Żejt sandwich and the most emotional book launch in Malta

So many emotions, tears and laughter, lots of food and wine, family and friends - I had the best time in Malta and enjoyed every moment of my second book launch event. Our plane landed late on our little island the Mediterranean, it was past midnight when I stepped out into Malta's humid air. However, it wasn't too late for a chat in the kitchen and a large piece of the island's famous lampuki pie (only in season during September and October). I slept like a stone that night which was good, as the next days were packed with excitement.

My mother arrived a day before us, so we had a date, early in the morning. My man and I went up to Valletta to meet her for breakfast and then we went on a mission. The three of us drove to Sliema to find a dress for my first TV interview. I had no idea how this premiere would turn out, so I wanted to look pretty at least, in case I made a fool of myself. We had fun and found my new favourite dress, it's cut perfectly and still allows me to eat as much as I want - an ideal dress in my eyes. Afterwards, we had enough time for a short dip in the clear blue sea and a drink to celebrate our reunion at our beloved beach bar, at Exiles. Knowing what was soon to come, we enjoyed the calm before the storm, before books and drinks had to be picked up for the big event on the following day, before phone calls and last minute decisions had to be made; and so the afternoon flew by.

The evening turned into a far bigger (and more excessive) feast than expected, we met family and friends at Chris' Legligin Wine Bar. We ate Maltese tapas, drank local wine, and then at the end, late at night, Chris sang a song for us to celebrate the Eat In My Kitchen book. There was a moment that I'll never forget, I looked into my mama's eyes and both of us couldn't stop smiling. It might not have been responsible to indulge in the pleasures of this long night a day before a book launch, but it would have been a sin to miss it. Although we all felt a bit rough the next morning, no one had any regrets.

The good thing about a busy event day is that there isn't really enough time to be nervous and think about what's going on. I got up, dressed up, drove to the TVM station, and started the interview before I even noticed that we were live on air. It was all over after just a few minutes and I found myself surprised, happy, and relieved in front of the TVM building. Thank you Ben Camilleri for inviting me to Twelve to 3! You can watch my interview here.

When we packed the car with all the things you need at a book launch (a lot!), we noticed that we didn't really think about where my mama would sit. Both of us dressed up in pretty dresses, we squeezed ourselves onto the front seat of our wobbly jeep (my mother says this car feels like a boat) and arrived safely in front of the impressive gates of the stunningVilla Bologna. Jasper de Trafford and his lovely mother Charlotte were so kind to share the baroque gardens of their beautiful villa with us for our special night. Villa Bologna is one of these places that feels unreal when you see it for the first time. It's too beautiful, too special, too out of this world, it's simply too perfect to be true. I fell in love with the building, but even more so with its gardens. To have been able to celebrate my Malta book launch right there, is a great gift, it's a precious memory that I'll never forget in my whole life. Thank you Jasper and Charlotte!

The night flew by far too quickly, as always when life feels so good that you could hug the whole world. There were only smiling faces around me, friends and family who are close to me, but also people who I've never met before who just seemed so happy to see their local culinary treasures in a book. I don't know of another country where people support each other so genuinely. I felt so much love that night, so much excitement. When I held my speech - the most emotional of all my speeches so far - I felt my heart pumping like a race car, but at the same time it felt so good to be surrounded by all my loved ones. By my mama, who inspired me to write this book, by my man who goes through the roughest times with me no matter what obstacles we find in front of us, my Maltese mama Jenny who brought so much joy - and her son - into my life. Prestel UK's PR executive, Emma Cook, who flew down from London to welcome our guests together with Peter Carbonaro, our dear friend who came straight from Ibiza to join our celebrations. Mr Cini, my salt man from Gozo and his wife Rose, their daughter Josephine and her family, they all came from Gozo just for this night. And then, when my salt family met my honey man, Arnold Grech, we witnessed one of the many highlights of this night. It was a moment that we'll all never forget, two of Malta's food ambassadors met in front of the historic setting of Villa Bologna. Mama, stuttering and in awe, said 'this is like a Fellini movie'. I usually wouldn't choose this word, but here it fits perfectly, this moment was epic.

Luckily, lots of pictures were taken by the great photographer Kris Micallef, thank you for catching all these unforgettable memories. The lights went off in the magical gardens of Villa Bologna, and then, just happiness, and a last glass of wine in Valletta at The Harbour Club before I said goodnight to my Malta, and went to bed.

When I decided to jump into my extensive book tour in Europe and in the US, I made a wise choice. I knew that I wouldn't have enough time to cook the recipes from my book myself. In Malta, I had the helping hands from my dear friend Marina Fabic, I wouldn't have managed this without her. She's an angel and a fantastic chef, thank you for your belief, support, and help, my friend! Dani Vella, the young founder of Flora's in Naxxar, baked the cakes for our event and she and her team made my creations look even prettier than in my book. You guys are amazing, thank you! There's one recipe in the sweet chapter of my book, which isn't my own, it's Joanna Bonnici's delicious Pudina. When I tried this local speciality at her house for the first time, I knew I'd need her Maltese bread pudding recipe if there was ever an Eat In My Kitchen book. I wrote a book, Joanna gave me her family recipe, and now we're both in a book. Joanna is the sweetest mama, she's a true inspiration in the kitchen, and the right person to talk to if you want to learn about Maltese cuisine.

I wanted my book launch events to be like a family feast, or like a relaxed dinner party with friends, with good food and lots of wine. And we managed so far. A great man and connoisseur, Karl Chetcuti from the Meridiana Wine Estate Malta, is the reason why we have exceptional wine at all of my book launch events. Karl, without you and your wine, my book tour wouldn't taste as good and it wouldn't be as much fun either. Thank you for supporting me and even traveling through Europe with us.

The event in Malta was the biggest of all of them, there were more than 120 people. As I saw our guestlist becoming longer and longer, I called for help. Brian Calleja from Island Caterers answered immediately and sent me Jesmond and his colleagues. From that moment, I didn't have to worry about anything. They set up all we needed, served our dishes, and had the whole event under control until the last guests disappeared and silence returned to the gardens of Villa Bologna. Thank you!

And last but not least, a shout-out to Jo Caruana and Iggy Fenech, my fabulous PR team in Malta. You took care of this event, you spread the word about the Eat In My Kitchen book, and you've both done an amazing job.

And then the calm came back. On the last night before my mother left the island, we enjoyed an unforgettable dinner at Rita's Lapsi View. We were the only guests sitting outside, as a chilled breeze blew over the cliffs. The view was too good and the silence out there too tempting to leave our table and go inside (which is also quite an experience, thanks to the restaurant's original 60s interior, and hopefully it'll never change!). The owner had to be waiter and chef that night, usually he's neither, but he didn't mind. He only asked my mother for help, to mix our Aperol Spritz, an offer that she gladly excepted. She went straight behind the bar and our chef started cooking.

I've eaten at Rita's very often, and it's always good, but this night's dinner was outstanding: raw and grilled Maltese prawns, calamari and caponata, pasta rizzi (sea urchin), a whole St. Peters fish cooked to perfection, and freshly baked mqaret. It was a feast - another one. At the beginning of our extensive dinner, as we enjoyed the last sips of our drinks mixed by mama, looking into the golden sunset, our chef teased our appetite with a Maltese classic: the popular Ħobż biż-Żejt. Thick slices of Maltese sourdough bread spread with olive oil and kunserva, a concentrated, sweet tomato paste. The most basic version would be to season it with salt and pepper, at Rita's they add thin slices of raw red onion and fresh mint leaves. My mama almost went ecstatic, she was so impressed by the flavours and the simplicity of this local pleasure.

And this is the recipe I'll share with you today. I mentioned last week that I'll only be able to write about quick and easy creations while I'm on my book tour. I love to be on the road, I enjoy this adventure to the fullest, but when I have a few days at home, I can't tell you how much I treasure some bread, cheese, and nibbles in my own kitchen. I just have to make my Maltese sandwich and all the beautiful memories of the craziest week in Malta come back. Ħobż biż-Żejt is great for breakfast, a delicious lunch snack, and a fantastic (and very easy) appetizer for your next dinner party.

You can see all the pictures of the book launch in Malta taken by Kris Micallef here.

Thank you Malta! xx

Ħobż biż-Żejt

Serves 2

• white rustic bread, 2 large, thick slices

• olive oil, about 2 tablespoons

• kunserva (tomato paste), about 1-2 tablespoons

• flaky sea salt

• black peppercorns, crushed in a mortar

• medium red onion, cut into very thin strips, 1/4

• fresh mint leaves, a small handful

Drizzle the bread generously with olive oil, then spread with kunserva and season with salt and pepper to taste. Cut the bread in half and sprinkle with onion and mint. Serve and enjoy!

Beluga Lentil Burger with Mozzarella, Pomegranate and Dukkah

My late summer of 2016 feels like an emotional roller coaster. And when there's too much work to be done it's so easy to panic, to be overwhelmed or to just give up. But I believe that we don't give up because there are wonderful people around all of us who catch us when we fall.

Many people catch me at the moment, some must already have sore arms and I can't thank them enough for being there for me and going through this rather intense time together with me. They listen to a crazy woman whose first cookbook will come out soon, in just a few days, and whose ups and downs can be more than tiring. They listen to me, they cook for me, they calm me down, and make me laugh. Many of them have been in my life for years and years, some I've only met a few days, weeks, or months ago. This post is for all these amazing people around me, thank you!

When I needed a spontaneous translation of a press release from English to Maltese a few days ago, I could count on my dear friend Jessica who even worked on it during a camping trip on the weekend. And Nikola, who I never even met before, made it possible to proof read it within a couple hours after I got in touch. My boyfriend is my rock, there wouldn't be this book without him, and Eat In My Kitchen wouldn't be as inspired as it is - my man is the biggest joy one can possibly have in life. The other day I was looking for accommodation in New York and someone who I haven't even met before helped me out without hesitation. And when I was chatting with Hetty McKinnon from Arthur's Street Kitchen about a meet in your kitchen feature this week, I mentioned that I'm planning my book launch event in NY at the moment and that I was struggling. It's a bit tricky when you're on another continent, everything takes much longer. Within a split second, Hetty offered to cook my recipes for my book launch event in Manhattan. I could go on and on, the list of people who've helped and supported me is long and I know it will become longer and longer in the next few weeks.

We're not alone, and that's wonderful, there are times to help others and there are times to receive help from the people around us. We should never forget that we're not alone.

I dedicate this recipe to everyone who has helped me, to my friends, my family, and everybody who I met and will meet on this journey and who makes it even better. It's a recipe that combines different tastes and textures: nutty Beluga lentil burgers and creamy mozzarella di bufala sprinkled with fragrant dukkah spice and nut mixture and juicy pomegranate. It's as vibrant, rich, and colourful as we all are. You can turn it into a sandwich, as I did, but that's not even necessary.

A big hug to all you wonderful people around me! xx

Beluga Lentil Burger with Mozzarella, Pomegranate and Dukkah

Makes 2 sandwiches

For the dukkah

• 30 g (1 ounce) skin-on hazelnuts

• 30 g (1 ounce) salted pistachios

• 30 g (1 ounce) white sesame seeds

• 30 g (1 ounce) sunflower seeds

• 1 teaspoon fennel seeds, crushed with a mortar and pestle

• 1 teaspoon coriander seeds, crushed with a mortar and pestle

• 1/2 teaspoon black peppercorns, crushed with a mortar and pestle

• 1/2 teaspoon coarse sea salt

• 1/4 teaspoon ground cumin

For the lentil burgers

• 1 bay leaf

• 2 small sprigs fresh lemon thyme

• 60 g (2 ounces) beluga lentils (no soaking required)

• 40 g (1 1/2 ounces) drained canned cannellini beans, rinsed and roughly mashed with a fork

• 1 spring onion (green part only), thinly sliced

• 1 small clove garlic, crushed

• 1 large egg

• 40 g (1 1/2 ounces) Parmesan, finely grated

• 20 g (2 tablespoons) dry breadcrumbs

• 1 teaspoon freshly grated lemon zest

• 1/2 teaspoon fine sea salt

• ground pepper

• olive oil, to cook the burgers

For the sandwiches

• 2 rustic white buns, cut in half

• 4 lettuce leaves125 g (4 1/2 ounces) mozzarella di bufala, torn into small pieces

• olive oil

• 1/2 pomegranate

• 1-2 teaspoons freshly grated lemon zest

You won't need all of the dukkah for this recipe. Store leftover dukkah in an airtight container and use it in salads and soups.

For the dukkah, pulse the ingredients in a food processor until crumbly—the mixture should be dry—and transfer to a bowl or an airtight jar.

For the lentil burgers: Fill a large pot with water, the bay leaf, and thyme. Add the beluga lentils and bring to the boil. Cook, according to the package instructions, for about 18-20 minutes. The lentils should have some bite. Remove and discard the herbs, drain the lentils, and let cool completely.

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a large bowl, combine the lentils with the beans, 3/4 of the spring onion, the garlic, egg, Parmesan, breadcrumbs, lemon zest, salt, and pepper. Use your hands or a large spoon to mix until well combined. Wet your hands and form the mixture into 6 burgers.

In a large, heavy pan, heat a generous splash of olive oil over medium-high heat. Turn the heat down to medium and cook the burgers, flipping once, for 2 to 3 minutes per side or until golden brown. Transfer to the lined baking sheet and bake for 8 minutes in the oven.

Divide the lettuce leaves, lentil burgers, and mozzarella among the sandwiches and drizzle with olive oil. Sprinkle with the pomegranate seeds, fresh lemon zest, the remaining spring onion, and some dukkah. Close the sandwiches and enjoy!

Spiced Plum and Cheese Omelette Ciabatta Sandwich

The changing of the seasons, the short gap before the next season takes over, is a great gift. It's a time that tends to fill me with great excitement. Autumn's waiting in the wings, yet summer isn't ready to say goodbye. There's no need to rush, I can indulge in Vorfreude - the German word for the happiness and excitement that we feel before a special event. The idea of coziness and comfort food, long walks in the forest and snuggly sofa time is already more than appealing. I replace my flowery dresses with a pair of jeans and a cardigan and spend just as much time outside as I did in the past few months. The sun is lower and wraps the world around me in a gorgeous golden glow, everything looks softer and warmer. My appetite shifts from lighter treats to the richer pleasures of the kitchen, and my mood is full of joy and curiosity for everything that the next couple months will bring into my life.

Cooking plums with spices is a celebration of late summer, but with a subtle nod towards the festive season. I had this aromatic duo in mind when Leerdammer asked me to create a new sandwich, a sandwich that fits my current mood. The fruit caramelized in sugar, cinnamon, and coriander seeds, sits on top of a rich cheese omelette. This whole juicy joy is layered in a soft ciabatta bread, sprinkled with a bit of fresh thyme. Just one bite and I'm ready to celebrate the season. I love to indulge in the produce that every month of the year offers, especially when there's fresh bread on the table: Be it in my Cheese, Bacon, and Egg Sandwich with Garden Vegetables, a summery light creation in June, or the pleasures of zucchini cheese fritters and strawberries piled between two slices of bread. Maybe I should come up with a sandwich calendar one day.

I usually spend late September and October experimenting with roots and winter squash, with grapes, plums, and apples. I try out new meat dishes and enjoy my trusted classics. But this year, I'll 'lose' a month in the kitchen. I'll be traveling through Europe and the US pretty much all of October to launch my book and to finally present my recipes, printed on paper, physically and not just in the digital spheres of the world. As much as I know that I'll miss my kitchen, I can't say that this circumstance fills me with sadness. I'm nervous, excited, even a bit hysterical at times, but I can't wait to finally open the pages of the Eat In My kitchen book and show it to all the people who I'm going to meet soon.

To make up for the kitchen break ahead of me, I spent the past few weeks cooking and baking with all the ingredients that I'll miss out on. Plums are at the top of my list - for sweet and savoury dishes. If I had to choose one flavour to describe this time of the year, it would be plums. I love their sour fruitiness, especially cooked, in combination with aromatic spices. Add them to a bowl of vanilla ice cream and whipped cream and you can still taste summer, turn them into a fragrant chutney and stir them into the thick sauce of a venison stew in a couple months and you're ready for winter. Dumplings, jam, cakes, or sandwiches, there's no recipe that this fruit can't deal with.

This post has been sponsored by Leerdammer.

Spiced Plum and Cheese Omelette Ciabatta Sandwich

Makes 2 Sandwiches

For the caramelized plums

• granulated sugar 2 tablespoons

• unsalted butter 2 tablespoons

• coriander seeds, crushed in a mortar, 1 teaspoon

• ground cinnamon 1/2 teaspoon

• large plums, cut into quarters, 4

For the omelette

• organic eggs 3

• heavy cream 60ml / 1/4 cup

• freshly grated nutmeg

• fine sea salt

• ground pepper

• butter 1 teaspoon

For the sandwich

• lettuce leaves 2-4

• small ciabatta bread, cut into 2 buns, each cut in half, 1

• Leerdammer cheese, thinly sliced, about 60g / 2 ounces

• a few fresh thyme leaves

• black peppercorns, crushed in a mortar

For the caramelized plums, in a medium, heavy pan, heat the sugar, butter, and spices over medium high heat, stir, and add the plums as soon as the butter is golden and sizzling. Cook the plums for about 2-3 minutes on each side or until golden and soft. Turn them gently one by one, and mind that they keep their shape. Take the pan off the heat.

For the omelette, whisk the eggs and heavy cream and season with nutmeg, salt, and ground pepper. In a small, heavy or non-stick pan, heat the butter over medium-high heat. Pour the egg mixture into the pan, scramble very lightly and fold onto itself. When the bottom side starts to become golden flip the omelette around. Cook it shortly from the other side for about a minute or until the omelette is just set. Take the pan off the heat and cut the omelette into large chunks.

Arrange the lettuce on top of the two bottoms of the buns. Divide the warm omelette between the buns, spread the cheese on top, then finish it off with the warm caramelized plums. Pour the buttery juices from the pan used for the plums over the fruit and sprinkle with thyme and a little crushed black pepper. Close the bun, squeeze a little - gently! - and enjoy!

meet in your kitchen | Stephanie Le's Japanese Inspired Avocado Toast

When I started my blog back in November 2013, I didn't really have much of an idea of what was going on in the food blog scene. It was all new to me and I was curious to see what it would be like to write about my food and share a recipe every day - my chosen task for the first 12 months of blogging. So in the beginning, I focussed a lot on my own work, but then, in the cold early days of 2014, I began to discover more and more bloggers, their approach to food, their recipes, and their style of writing. It was a whole new world to me. And when I saw the food photography on some of these pages, I knew I had to improve considerably behind the camera!

One of those blogs caught my attention at first sight. I Am A Food Blog is written by Stephanie Le from Canada. Her dishes sound and look delicious and the photography is just stunning. It didn't surprise me in the least bit that she published her first cookbook, Easy Gourmet, in the same year I 'found' her. There are three things that strike me in Stephanie's work: Her easy way of cooking - it's not fussy at all - her unique, clean style of presenting her creations, and the fact that the world meets in Stephanie's kitchen. You can find Canadian classics next to Chinese, Japanese, British, French, or Mediterranean dishes. It's all comfort food, it's all yummy, and, most of the time, it's relatively quick and easy to prepare. The young cosmopolitan woman likes to travel the world, literally, but also in her cooking.

Camping is one of Stephanie's latest, re-discovered travel adventures and her Camp One Pot Beef Stroganoff leaves no doubt that she's a pro in the wilderness. The recipe she shared with me would also be a great snack for this lonely life, out in a tent, unplugged and cut off from civilization: A Japanese inspired Avocado Toast. For those days when even a camper needs a special treat.

Japanese Inspired Avocado Toast 

This toast is perfect when I have a sushi craving but also want avocado toast. I love a crunchy toast base and the roast-y saltiness of laver pairs perfectly with creamy avocado. The salty ikura are tiny pops of brightness and the sesame seeds add a bit of nuttiness. Seriously good!

Makes 10-12 toasts

• avocado 1

• toast or baguette 10-12 thin slices

• baby arugula 1 handful

• laver (roasted seaweed) 6 pieces

• ikura (salmon roe) 1-2 tablespoons (leave out the roe for a vegetarian version)

• toasted white and black sesame seeds

• salt

• ground pepper

Place the avocado on a cutting board and cut lengthwise, in the middle carefully, rotating around the seed. Twist half of the avocado off and remove. Place the remaining half (with the pit) on a dish towel and carefully tap your knife into the pit so that it wedges itself in. Twist the knife and remove the pit. Place the avocado, cut side down on to your cutting board and peel off the skin. Cut into 10-12 thin slices.

Top slices of toast with arugula, half a piece of laver, 2 avocado slices, a bit of the ikura, sesame seeds and salt and pepper to taste. Enjoy!

When did you start your food blog I Am A Food Blog? What got you hooked on writing about food and recipes?

My husband and I started I am a Food Blog in 2012 – it was after our other food blog, where I cooked through the entire Momofuku cookbook. Cooking through Momofuku is where I learned to love blogging – taking the photos, working through recipes, and sharing stories.

You just started a camping series on your blog. What do you love about camping? What are your favourite camping spots?

Camping is just fun – it’s always hard for me to unplug and stay away from the internet. I’m pretty much addicted. So camping is a fun (and enforced) way to take a break from the internet. My husband and I hike, sit around the fire, have heart-to-hearts and generally appreciate nature. We love camping along the West Coast – all of the National and State Parks in the US have really nice sites, but they book up fast.

Can you give us some catering tips for life in a tent?

Cooking while camping isn’t really a wing it sort of thing, so make sure you’re prepared. Make a list and check it twice! I like to measure out ingredients before hand and I also like to collect tiny condiments (like tiny ketchup packets) so I can bring them along. It’s best to also consider cooking fuel – recipes that don’t take a long time to cook are best.

Which city in the world inspires you the most when it comes to food culture and why?

I love Japan and Japanese food, so I’d have to say Tokyo. And the beauty of Tokyo is that they have myriad of other types of cuisines too, so it’s very inspiring. I love their attention to detail.

You live in Vancouver, Canada, what do you like about Canadian food?

I love that Canada is multicultural. We have so many different people from different cultures here that there is a very diverse food scene, especially in Vancouver. I think everyone thinks of poutine (crispy fries topped with squeaky cheese curds and gravy) when they think of Canadian food and I have to say, I do love it. When I don’t have poutine for a while I definitely crave it. It’s a guilty pleasure.

You call your husband your chief taste-tester, do you also cook together with him?

Yes! We actually work on the blog together – he designed the site and takes photos as well. He’s actually the one who taught me to take photos. He doesn’t cook for the blog, mostly just for us, family and friends. He’s really good at things that take a long time, like soups and stews.

Did cooking and food play an important role in your family when you grew up? When did your love for the kitchen and its creations start?

I actually didn’t like food much when I was a little kid. I was super picky. Although I remember having a play kitchen that I was obsessed with. My mom gave it away when I was at school one day and I was devastated. My mom cooks a lot, both now and when we were little, so I think I learned my love for cooking from her, through osmosis.

What was the first dish you cooked on your own, what is your first cooking memory?

To be honest, I don’t remember what the first thing I cooked on my own was. I do remember baking cupcakes at day care, being extremely proud and bringing one for my mom to try.

You’re going to have ten friends over for a spontaneous dinner, what will be on the table?

It would definitely be a DIY type meal: maybe tacos, or Vietnamese vermicelli bowls, or build your own salad. Something like that. I like interactive meals where everyone can make things to their individual tastes.

What was your childhood culinary favourite and what is it now?

I loved cereal when I was a kid. I used to eat it exclusively. Now, it would be entirely too difficult to choose, I love so many things. I could never give up noodles, that’s for sure.

Do you prefer to cook on your own or together with others?

I would say I like cooking with others, but my husband wouldn’t agree (laughing). I do love collaborating, but maybe I’m not so good at it?

Which meals do you prefer, improvised or planned?

I like both! I like the casualness of improvised meals, but if I feel any sort of pressure at all, I will need to plan because I’m a planner. I think the best of both world would be having an extremely well stocked fridge and pantry so that I could improvise without constraints.

Thank you Stephanie!

Bacon, Egg and Cheese Sandwich with Garden Vegetables

In a couple weeks I'll be off to Malta and my heart is already there. There isn't a single day that passes without thinking of my family and friends in the Mediterranean. With every month that summer gets closer, I feel the urge to go there and the pain of not yet being there becomes almost unbearable. As much as I love Berlin - it's my home - I see myself spending far more time on my beloved archipelago south of Sicily.

You can ask any Maltese person living abroad what he or she misses the most and almost everybody will tell you the sea and family. I'm not Maltese, but I agree. With every passing year I feel closer and closer to the life we live there. Being surrounded by the sea and the people who are so important in my life is a great gift I don't really want to let go off, but it's also the food, the pace, the culture and lifestyle that makes me miss this place so much.

In two weeks I'll be starting my days with a cup of tea in my Maltese mama's garden, sitting under her citrus trees. Then I'll pick some honey sweet fruits and crisp vegetables from my favourite mobile vegetable truck in Msida and prepare a luscious breakfast. For whatever reason we started the ritual to have very opulent and rich breakfast sandwiches when we live in the South. If we leave out my spontaneous (but very regular) visits to bakeries, cafés and pastizzi shops, we only eat twice during the day: before we go to the beach and afterwards, and both meals are little feasts. We end our days with Mediterranean inspired dishes but we start the day following the small country's British tradition. There are fried eggs, different kind of cheese, and a bit of meat on the table. Be it crisp bacon or a selection of course sausages from our butcher in Sliema - classic Maltese style with fennel and coriander or English sausage with apple and sage - our breakfast is quite a hearty affair, often sandwiched between two slices of Malta's amazing sourdough bread. But what comes with baked beans in the cold North is served with fresh garden vegetables in the South. Juicy cucumber and tomatoes, sweet bell peppers, or sautéed zucchini - qarabali in Maltese - there are always the freshest fruits from the garden involved. You could easily leave out the meat and keep it light and vegetarian, sliced fennel bulb, sautéed onions, or a juicy caponata are nice too, but the current star of the toast scene - thinly sliced avocado - made it into my creation, along with cucumber and red bell pepper.

This is the third sandwich of the tasty trilogy I created for Leerdamer:

• Grilled Persimmon, Ham and Cheese Sandwich with Basil

• Zucchini Cheese Fritter Sandwich with Strawberries and Lemon Balm

Egg, Bacon and Cheese Sandwich with Garden Vegetables

Makes 2 large sandwiches

• olive oil

• bacon 8 thin slices

• organic eggs 4

• flaky sea salt

• peppercorns, crushed in a mortar

• large rustic buns, cut in half, 2

• Leerdammer cheese, or another mild hard cheese, very thinly sliced, about 170g / 6 ounces

• small red bell pepper (and or tomato), cut into rings, 1

• small organic cucumber, rinsed and scrubbed, very thinly sliced with a mandoline or cheese slicer, 1

• medium ripe avocado, very thinly sliced with a mandoline or cheese slicer, 1

In a heavy pan, heat a splash of olive oil and cook the bacon until golden brown and crispy. Transfer to a plate lined with kitchen paper, but leave the fat in the pan.

In the pan used to cook the bacon, cook the eggs for a few minutes until the egg yolk is still liquid, season with flaky sea salt and crushed pepper.

Divide the cheese between the bottom sides of the buns and arrange the bacon and vegetables on top. Drizzle with a little olive oil and season with salt and pepper. Finish it off with 2 eggs for each sandwich and close the bun. Squeeze and enjoy!

Zucchini Cheese Fritter Sandwich with Strawberries and Lemon Balm

A lusciously filled sandwich will always excite me. It only needs the right combination of flavours and textures to lift this comfort treat to new heights. Playing with contrast is a good way to start: soft and crunchy, fresh and creamy, sweet and salty - there are endless possibilities to create a little firework between two slices of bread.

If you follow the seasons, you can find inspiration in the pantry during the colder months of the year or while strolling through the farmers's market to see what nature offers as soon as it gets warmer. And that's what I did. Although I can find zucchini all year round, it's only at the peak of spring that squash is finally packed with sweetness again. Mine comes straight from the fields in Italy and it has all the qualities it needs to become golden fried fritters. Mix in some cheese and lemon balm and you have a fragrant little snack on your plate. My cheese of choice is Leerdammer, which worked so wonderfully well in my Grilled Persimmon, Ham, and Cheese Sandwich. It's not too overpowering next to the zucchini yet adds its particular subtle sweetness. Bringing in lemon balm makes it fresh and citrusy. And don't be distracted by the strawberries graciously arranged on top, it may seem a bit brave but their sweet-sour fruitiness makes the composition complete.

This sandwich is just right for a decadent breakfast, a springy lunch, or a cozy dinner enjoyed on the sofa. And it works just as well without the bread: arrange the warm zucchini cheese fritters on plates along with fresh strawberries, sprinkle with lemon balm, and scatter some grated cheese and pink peppercorns all over this colourful feast.

This post is sponsored by Leerdammer.

Zucchini Cheese Fritter Sandwich with Strawberries and Lemon Balm

Makes 3 sandwiches

For the zucchini cheese fritters

• zucchini, grated, 450g / 1 pound

• fine sea salt

• spring onions, the green only, thinly sliced, 2 (about 2 tablespoons)

• mild hard cheese, freshly grated, 30g / 1 ounce

• organic egg, lightly beaten, 1

• fresh lemon balm, finely chopped, 1 tablespoon

• a generous amount of ground pepper

• plain flour 40g / 1/3 cup

• olive oil, to cook the fritters

For serving

• fresh ciabatta, about 6 slices

• rucola 1 handful

• Leerdammer cheese, thinly sliced, about 6 slices

• ripe strawberries, hulled and cut in half lengthwise, 6

• pink peppercorns

• fresh lemon balm, about 9 leaves

For the zucchini cheese fritters, in a large bowl, combine the grated zucchini and 1 teaspoon of salt. Rub the salt into the squash and let it sit for 10 minutes. Drain the zucchini and squeeze it in your hands. Spread the zucchini on a kitchen towel, cover with a second towel, and squeeze out any remaining liquid.

In a large bowl, combine the zucchini, spring onion, grated cheese, egg, chopped lemon balm, pepper, and 1/4 teaspoon of salt. Add the flour in batches and mix with your hands or a large spoon until well combined.

In a large, heavy pan, heat a generous splash of olive oil over medium-high heat. Working in batches, add 2 tablespoons of the zucchini mixture for each fritter to the pan; give the fritter a round shape and flatten it lightly. Cook for 2-3 minutes or until golden brown, flip the fritters over, and turn down the heat to medium. Cook for another 2-3 minutes or until golden brown. Transfer the fritters to paper towels and cover with a lid while cooking the remaining fritters, add more oil if necessary. This makes about 6-7 zucchini fritters.

For the sandwiches, spread a little rucola on 3 slices of bread. Cover each slice with 2 slices of cheese and 2 warm fritters and finish it off with 4 strawberry halves. Sprinkle with pink peppercorns and a few lemon balm leaves and close with a slice of bread. Squeeze the sandwich - gently - and enjoy.

Grilled Persimmon, Ham and Cheese Sandwich with Basil

Cheese sandwiches have long been one of my favourite lunchtime snacks. The most basic version features dark German bread, thin slices of young hard cheese, cucumber, salt, and crushed pepper, you could call it my first sandwich creation, born in my early childhood days. But over the years I got a little more experimental: various fruits sneaked in to add their sweetness to ripe cheese, soft cheese, or blue cheese. Mozzarella di Bufala or ricotta are great to bring in some creaminess, and sometimes, I like to take whatever herb or vegetable my eyes catch in the kitchen and turn it into a runny pesto or smooth dip to dollop lusciously on a crusty bun.

When Leerdammer asked me to create a cheese sandwich for them, I decided to go back to my sandwich roots and think about what a great sandwich should be. I always say that I prefer to focus on a few strong flavours rather than distract my taste buds with too many ingredients. It's all about the right play of contrast and harmony, in taste and texture. I like Leerdammer for its mild and nutty taste, it's almost sweet, and it melts fantastically under the broiler. A grilled ham and cheese sandwich felt like the perfect choice but another German sandwich classic came to mind: Toast Hawaii. This child-pleasing creation was a hit in my early sandwich years, pineapple and ham covered in cheese on a slice of toast and grilled. People loved it, including myself. I like pineapple but the market has far more to offer at the moment, so I went for honey-sweet persimmon. The fruit has to be ripe and soft as jelly, in combination with the ham and melted cheese, it almost felt like jam, or a chutney without the sourness. A few basil leaves sprinkled on top give it the spring feeling that I crave so much and make this sandwich feel light and fresh. 

Grilled Persimmon, Ham and Cheese Sandwich with Basil

Makes 2 sandwiches

• rustic white buns, cut in half, 2

• ham 4 thin slices

• large ripe persimmon, peeled and torn into chunks, 1

• Leerdammer cheese 4-6 thick slices

• black peppercorns, crushed in a mortar

• fresh basil leaves 6

Set the oven to broiler or preheat to the highest temperature.

Divide the ham between the bottoms of the buns. Lay the persimmon on top and cover with the cheese. Grill the sandwich in the oven until the cheese starts melting and sizzling, mind that the cheese doesn't burn or slip off the fruit. Sprinkle the grilled cheese with crushed pepper and basil, close the bun, and enjoy.

Mozzarella di Bufala and Olive Tapenade Sandwich with Preserved Lemon

The best sandwiches are often the ones that are thrown together in just a few minutes. You grab whatever your fridge offers without overloading the whole composition and straining your taste buds. Just a few contrasting flavours and textures, the bread has to be fresh - soft and juicy to soak up the filling - and you're done.

Cheese is made for sandwiches and mozzarella is always a good choice, the creamier mozzarella di bufala or burrata are even better. A dark tapenade made of black olives, capers, and anchovy adds depth, refined with a handful of fresh parsley. This lies on a bed of arugula, the spicy leaves go so well with preserved lemons, which I use for the salty-sour topping. You can find them in big supermarkets but I recommend preserving your own. Tucked in a jar with lots of coarse sea salt for a month, the citrus fruit slowly becomes soft and ready to add some tangy bite to meat and vegetable dishes - or sandwiches.

I developed this sandwich recipe for the West Elm blog, where you can also find this recipe and the wooden chopping board you see in the pictures - it's just the right size for a loaf of bread and some cheese for late evening cravings on the sofa. The linen napkin and stoneware bowl and plate are also from their shop. This post was sponsored by West Elm to make my kitchen a little prettier!

Mozzarella di Bufala and Olive Tapenade Sandwich with Preserved Lemon

You can use leftover tapenade for spaghetti.

Makes 4 small sandwiches

For the olive tapenade

• pitted black olives, preferably Kalamata, 100g / 3 1/2 ounces

• flat-leaf parsley leaves 10g / 1 small handful

• small red onion, chopped, 1/2

• capers, preferably preserved in salt, rinsed and dried, 1 tablespoon

• anchovy filet, rinsed, 1 (optional)olive oil 6 tablespoons

• freshly squeezed lemon juice 1 tablespoon

• Dijon mustard 1 teaspoon

• ground pepper

For the sandwiches

• ciabatta, 8 small slices

• fresh rucola, 1 handful

• mozzarella di bufala, torn into small pieces, 125g / 4 1/2 ounces

• preserved lemon, thinly sliced, 1/4

• black peppercorns, crushed in a mortar

For the tapenade, purée the olives, parsley, onion, capers, anchovy (optional), olive oil, lemon juice, mustard, and pepper in a blender or food processor until smooth. Season with additional mustard, lemon juice, and pepper to taste.

Divide the rucola and mozzarella between 4 slices of bread and sprinkle with the tapenade, preserved lemon, and crushed pepper.

Beet Ricotta and Roast Shallot Sandwich with Spinach and Fried Thyme

Few things frustrate me as much as trying to make vegetable chips and failing completely. The kitchen is in mess, everything is coated in a layer of oil (including myself) and the result is so hopelessly bad that it has to go right into the bin. My parsnip chips from a couple months ago turned out so perfectly that I felt brave enough to think it would be that easy with any kind of roots or greens. But I was wrong. I had thin, crisp beetroot and spinach bites on my mind but a burnt disaster on my plate. It was so frustrating as I already had the perfect sandwich for this composition ready in my head: the chips were supposed to lay gracefully on a bad of sweet, juicy shallots roasted in the oven in their skins. I could already see the bright purple and green screaming in front of the pale onions. But reality was different. There was no bright anything but a black, bitter disaster.

I know I should have done it before, but afterwards I read and learned that beet chips can be cooked in the oven, which should be much easier. At that point my mood had reached such a low point that I decided to go for a different creation. I looked at the two beetroots that were lucky enough to escape the scorching hot oil in the pan and stuffed one of them in a blender along with some fresh ricotta, olive oil, thyme, and lemon juice. You could boil the root first but I actually enjoyed the crunchy raw bites in the dip. Fried thyme was next and a success - the tiny leaves thrown into sizzling olive oil and taken off the heat immediately, were just right - neither dark nor bitter. And all this piled up on a thick leaf of raw spinach. You could make a juicy ciabatta sandwich with it but I was too lazy to go to the bakery so I grabbed my dark spelt potato bread. It added heartiness to the earthy flavours. This is a proper winter sandwich, stuffed with taste and vitamins.

Beet Ricotta and Roast Shallot Sandwich with Spinach and Fried Thyme

Makes 2 large sandwiches

For the roast shallots

• medium shallots, in their skins, 8

• olive oil 1 tablespoon

For the beet-ricotta dip

• peeled beetroot, raw or boiled, roughly chopped, 120g / 4 ounces

• fresh ricotta 100g / 3 1/2 ounces

• olive oil 3 tablespoons

• freshly squeezed lemon juice 1 teaspoon

• fresh thyme leaves 1 heaping teaspoon

• fine sea salt

• ground pepper

For the fried thyme

• olive oil 3 tablespoons

• fresh thyme 8 small, young sprigs

For the sandwiches

• dark bread 4 slices

• large mature spinach leaves 4 (or a small handful of baby spinach)

• black peppercorns crushed with a mortar

Preheat the oven to 425°F (220°C).

For the roast shallots, in a baking dish, toss the shallots with 1 tablespoon olive oil. Roast for 15 minutes, then turn them over and roast for 15 minutes on the other side. If they feel soft when you push them down gently, they’re done; set aside.

For the beet-ricotta dip, combine the ingredients in a blender or food processor and pulse until smooth. Season to taste with salt, pepper, and thyme. If the dip is too dry, add more olive oil.

For the fried thyme, heat the olive oil in a small saucepan over high heat, add the thyme sprigs. Take off the heat immediately and set aside.

Brush 2 slices of the bread with the thyme oil from the saucepan and cover with spinach leaves. Sprinkle with generous dollops of the beet-ricotta dip. Snip the ends off the roast shallots and squeeze them out of their skins onto the dip. Lay some fried thyme on top and sprinkle with crushed peppercorns. Close the sandwich and enjoy.

Sweet Potato, Bacon and Poached Egg Sandwich

At the moment I'm living, literally, next to a tree - our absolutely beautiful Christmas tree. It's perfect this year. Lush and green, the branches thick and densely packed with needles, the straight tip rising close to the high ceiling of our living room. I'm in love with this tree. I decorated it straight after it entered our flat Saturday evening and we clinked mugs full of hot mulled wine to celebrate its arrival immediately. I moved my working space to the dining table, which is right opposite this beauty, and I have problems keeping my eyes on the screen of my laptop. In December, I feel like a distracted little child, all this glitter and sparkling, Christmas ornaments and cookie boxes - how are you supposed to keep your mind focused on anything else?

However, there was something that caught my attention: a wintery sandwich lusciously stuffed with fried sweet potatoes - not as crisp as normal potatoes but they make up for it with sweetness and flavour - salty bacon, poached egg and a little chopped rosemary made it complete. The composition is so hearty that I went for a dark bun sprinkled with linseed, sunflower and sesame seeds. It's a keeper.

Sweet Potato, Bacon and Poached Egg Sandwich

Makes 2 sandwiches

• olive oil

• sweet potato, peeled and thinly sliced (less than 1/2cm / 1/4"-thick), about 200g / 7 ounces

• fine sea salt

• pepper, crushed in a mortar

• bacon 3 slices

• organic eggs 2

• whole wheat buns, cut in half, 2

• fresh rosemary needles, chopped, a small handful

In a large, heavy pan, heat a splash of olive oil and fry the raw sweet potato slices on medium-high heat for a few minutes on both sides until golden brown and soft. Season with salt and pepper to taste.

Heat a little olive oil in a heavy pan and cook the bacon on medium-high heat for a few minutes until golden brown and crisp, set the pan with the bacon aside.

For the poached eggs, bring a medium saucepan of salted water to a boil and reduce the heat to a low simmer. Crack 1 egg into a small bowl. Hold a large spoon just over the surface of the simmering water and gently pour the egg onto the spoon. Lower the spoon into the water and hold for 3 minutes—use a second spoon to put the egg back into place if it slips. Lift up the spoon, let the excess water drip off, and carefully place the egg on a plate—you may have to gently scoop it off the spoon. Poach the remaining egg the same way, adjusting the heat as needed to maintain a low simmer. It’s best to poach 1 egg at a time, but you can cook 2 at once. Once the first egg cooks on the spoon for 1 1/2 minutes, let it float in the water— mind that it doesn’t stick to the bottom of the pan—and poach the second egg on a spoon. Take both eggs out once they’ve cooked for 3 minutes each.

Brush the bottom bun with the frying juices from the bacon, spread a few sweet potato slices on it and lay half the bacon on top. Finish it off with a poached egg, chopped rosemary and crushed pepper. Season with salt to taste (if necessary) and enjoy.