Spring spaetzle with nettle

So, are you ready to get a little wild in the kitchen? Today it’s all about a very special ingredient: stinging nettles! Yes, you heard right. These seemingly annoying plants can actually be turned into delicious dishes and I would like to share one of my favorite recipes with you here.

First of all, nettles are an incredibly sustainable ingredient. They grow practically everywhere without having to be cultivated or cared for. This means less transportation, less packaging and less environmental impact overall. Plus, they’re completely free if you collect them yourself! What could be more sustainable than that?

Nettles are also incredibly healthy! They are rich in vitamins, minerals and antioxidants. They are also known to be anti-inflammatory and even regulate blood sugar levels. So, why not add a pinch of it to your meals? Their mild, slightly nutty flavor goes perfectly with a variety of dishes.

How do I cook with nettles? Well, there are many possibilities! They can be added to soups, stews, omelettes, pasta dishes and even smoothies.

So, the next time you’re outside and you pass a group of nettles, don’t hesitate to pick some and bring them into your kitchen. Who knows, maybe you’ll become a stinging nettle fan too!

In this recipe we combine the alkaline soup (consisting of high-quality protein from sweet lupine and alkaline herbs) with fresh nettle and wild garlic and conjure up a nutrient-rich spring dish that not only tastes delicious, but is also ready in a flash!

Ingredients for 2 people

For the spaetzle:

  • 100 g base soup
  • 100 g flour (wholemeal spelt)
  • 100 ml water
  • 2 eggs
  • Salt
  • 1 pinch of nutmeg

For the sauce:

  • 1 handful of wild garlic
  • 1 handful of nettle tips
  • 100 g mushrooms
  • 50 ml cream


1. mix all the ingredients for the spaetzle dough in a bowl.

2. prepare salted water, when it is boiling you can rub the dough through a grater into the boiling water. Simmer for 3 minutes, then strain and rinse with cold water.

3. fry the thinly sliced mushrooms in the pan for about 3 minutes, stirring.

4 Then pour in the cream, add the finely chopped herbs and mix in the spaetzle.

5 Divide the creamy spaetzle between plates and sprinkle with Parmesan. Enjoy your meal!

Lupins Dal

Some days we need a cozy meal that caresses the stomach. A dal recipe is particularly suitable for this, which in India is essentially a dish made from pulses. A dal is one of those recipes that you learn once and then enjoy making again and again. The ingredients are easy to obtain and can conveniently be added to the pot almost simultaneously. This lupin dal is a particularly simple recipe that doesn’t need a lot of frills or fancy ingredients. We get our special dose of plant-based protein from local lupin flakes and red lentils!

Ingredients for 2 people

  • 1 onion
  • 1 garlic clove
  • around 15 g fresh ginger
  • 2 tablespoons oil
  • ½ teaspoon cumin (ground)
  • ½ tsp turmeric (ground)
  • 1 tbsp tomato puree
  • 300 ml vegetable stock
  • 300g coconut milk
  • 70g lupin flakes
  • 30g red lentils
  • ½ bunch coriander or parsley
  • Salt & pepper
  • 2 tsp lime juice


Depending on the season, you can also add a handful of fresh spinach leaves or nettle tips at the end. This gives the dish an extra portion of minerals such as calcium, magnesium, potassium, iron and silicon as well as vitamins A and C!


1. fry the coconut chips in a pan until golden brown and leave to cool on a plate.

2. peel and dice the ginger, garlic and onion and sauté for 2 minutes, stirring constantly. Mix in the cumin, turmeric and tomato paste.

3. now mix in the vegetable stock with the coconut milk and bring everything to the boil together.

4. add the lupin flakes and the lentils afterwards. Leave to simmer over a low heat for around 10 minutes until the liquid is almost completely absorbed and the lentils are soft.

5 Now you can season the dal with salt, pepper and lime juice.

6. divide the dal between your bowls and garnish with the coconut chips and fresh chopped herbs.

Crispy linseed crackers with rosemary


  • 100 g spelt flour
  • 80 g linseed
  • 60 g sunflower seeds
  • ½ red onion
  • 1 garlic clove
  • 50 ml olive oil½ tsp salt
  • 180 ml boiling water
  • 2 tsp dried rosemary
  • ½ tsp coarse sea salt


1 Peel and finely chop the onion and garlic.

2. mix the spelt flour, linseed, sunflower seeds, chopped onion and garlic and salt with the olive oil in a bowl.

3. Heat 180 ml water and stir into the mixture to form a creamy batter. Leave to cool slightly.

4 In the meantime, preheat the oven to 150 degrees hot air.

5 Line a baking tray with baking paper. Roughly spread the mixture on top. Place another sheet of baking paper on top and spread the dough thinly by hand or with a rolling pin.

6 Now use a knife to draw fine lines where the crackers will later be broken. This will give you nicely uniform crackers.

7 Finally, sprinkle the whole thing with dried rosemary and coarse salt.

8 Bake in the oven for about 40-50 minutes. At the end of the baking time, remove from the oven, leave to cool slightly and carefully break into pieces along the marked lines.

9. stored airtight in a storage jar or cookie tin, the crackers will stay crispy and keep for several weeks.

Zucchini and lupin quiche

Ingredients for the base

  • 50 g sweet lupin flour
  • 200 g spelt flour
  • 1/4 tsp cream of tartar baking powder
  • 1/2 tsp salt
  • 125 g butter

Ingredients for the topping

  • 400 g zucchini
  • 100 g mushrooms
  • 1 carrot
  • 1 red onion
  • 250 ml lupin drink (alternatively plant milk)
  • 4 eggs
  • 2 tsp dried thyme
  • Salt/ Pepper
  • freshly grated nutmeg
  • 125 g Parmesan or sheep’s cheese


Mix the lupin flour, spelt flour, baking powder and salt in a bowl. Cut the butter into small pieces and add 3 – 4 tablespoons of cold water. Then knead everything quickly with your hands to form a smooth dough. Leave the dough to rest in the fridge for 30 minutes.

Preheat the oven to 200°C and grease the base of the tin with olive oil. Roll out the dough into a circle on a floured work surface and place in the tin. Form a 3 cm high rim and prick the dough several times with a fork. Then cover with baking paper, spread the pulses on top and bake for 15 minutes. bake blind.

Whisk the lupin drink with the eggs and thyme and season well with salt, pepper and nutmeg.

Grate the zucchinis and carrots, finely chop the mushrooms and spread over the quiche base. Crumble the sheep’s cheese on top and pour the egg milk over it. Bake the quiche in the oven for 45 mins. Bake until golden brown. A fresh yogurt dip tastes great with it!

Lupin spread “Curry”


  • 50 g sweet lupin flakes
  • 2 onions
  • 1 garlic clove
  • 50 ml good olive oil
  • 1 tsp curry paste
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato puree
  • Salt
  • Pepper


  1. Fry the finely chopped onions and crushed garlic clove briefly in a pan with a little olive oil.
  2. Then add the curry paste and allow to brown a little. Then add the lupin flakes and vinegar and leave to simmer over a low heat.
  3. Leave everything to cool slightly and then pour the mixture into a blender. Now add the tomato purée and the remaining olive oil, mix well and season with salt and pepper to taste. If you like it spicy, add a little cayenne pepper.

Schilcher vermouth recipes

Vermouth tonic

  • 4-5 ice cubes in a tumbler
  • 6 cl Schilcher vermouth
  • a squeeze of lemon/lime
  • Tonic water
  • Mint stick and slice of lemon or lime as garnish

Vermouth Spritz

  • Bellied glass
  • 3-4 ice cubes
  • ¼ l soda
  • 8 cl Schilcher vermouth
  • Mint stick and lemon slice as garnish

Negroni with Schilcher vermouth

  • Tumbler with 4-5 ice cubes
  • 3 cl Schilcher vermouth
  • 3 cl Campari
  • 3 cl dry gin
  • Orange slice as garnish

Absinthe tonic recipe

Absinthe tonic

A simple but tasty cocktail with absinthe is a mixture of absinthe and tonic water. You will need about 2-3 cl absinthe and 150-200 ml tonic water, which you can refine with lemon juice and/or herbs (e.g. rosemary, dill).

“Favorite sugo” with sweet lupin flakes


For 2 people/ preparation time: 30 min

  • 100g lupin flakes
  • 300ml vegetable stock
  • Onion
  • 2 garlic cloves
  • 1 carrot
  • 2 stalks of celery
  • 2 tbsp olive oil
  • 4 tbsp tomato puree
  • Lemon zest
  • 1 teaspoon whole cane sugar
  • Salt
  • Pepper
  • Oregano
  • 3 zucchinis


  1. To make the bolognese, briefly roast the lupin flakes, stirring constantly.
  2. Add the finely chopped onion and garlic and fry briefly.
  3. Deglaze with vegetable stock and leave to swell.
  4. Dice the celery into small cubes, grate the carrots and add everything to the lupin mixture.
  5. Add the remaining ingredients (except the oregano) and simmer for 20 minutes.
  6. Add the oregano just before serving.
  7. In the meantime, you can cut the zucchinis with the spiralizer and blanch them briefly to warm them up.
  8. Arrange the zucchini strips and Bolognese on plates and garnish with Parmesan.

This recipe is so quick and easy to make that we have it on the table at least once a week. With the lupin flakes, the dish is filling enough that I like to leave out the spaghetti and use zucchinis instead. So also perfect for those who want to cook without gluten. I wish you every success and bon appétit!

Artemisia syrup



1 L water

1 kg organic sugar

2 organic lemons

2 organic oranges

4 handfuls of Artemisia herb

50 g citric acid


  1. Dissolve the organic sugar in hot water and leave to cool
  2. Place approx. 4 handfuls of artemisia herb (or other organic herbs) in a container
  3. Sprinkle with organic citric acid
  4. Arrange the sliced organic lemons and oranges over the herbs
  5. Pour the cooled liquid over it and leave to infuse for 2-3 days
  6. Strain, heat briefly and bottle