Hamburg, Heiligengeistfeld. Winter. #winter #light #photography

🫶🏻 Hamburg. Rise and shine. ✨

Completely forgot to post the Halloween snacks I made this year. Super fun and delicious 🤤

I was seventeen when Lost Highway came out in theaters. I think I saw the movie 10 times in a small arthouse movie theatre around the corner from us.

No movie has shaped my relationship to cinema and the art of filmmaking more than this one.

Thank you Mr. #Lynch!

Duck à l‘Orange. The duck was stuffed with thyme, cinnamon sticks and a lot of oranges. No Grand Marnier for the sauce though. We had children at the table.

#food #dinner #duck #autmn

I used a mixture of provolone and mozzarella for the layering. For the ragout, I used minced beef and pancetta, salsicce, onions, garlic, celery and carrots.

#food #dinner #cooking #pasta #lasagne 3/3

Make the béchamel sauce yourself!

Melt 50gr butter, sauté 30gr flour in it, then pour in 250ml whole milk, stirring constantly. Bring to boil, then simmer as gently. After 20 min. the taste of flour should be gone. Season with salt and nutmeg until you get the classic béchamel taste. #food 2/3

Lasagne somehow always feels like home. ❤️ It takes a little while to get all the ingredients ready, but you're rewarded with a concentrated load of flavor. Even if it's not seen as such - it's somehow a winter meal for me.

Make the béchamel sauce yourself! #food 1/3

Black olive crusted venison with jus. Grilled parsnips.

The mixture of olives, caramelized sugar and nuts goes absolute fantastic with the intensive venison taste! OG recipe here: www.greatbritishchefs.com/recipes/veni...

I’ll post the dessert later.

#food #finedining #cooking #vension #autumn

Scampi pasta with wonderful cuttlefish pasta by greenomic. As always: flambé the shells, boil (I used 50/50 vegetable/poultry stock) and simmer for at least 30 minutes. No cream. Finish the al dente cooked pasta in the sauce. So good.

#cooking is #art #dinner #pasta #scampi #seafood #food