Cauliflower Chickpea Falafel & Hummus Lavash

Falafel Hummus Lavash by Meeta K. Wolff-WM-0063 property=

It’s been an intense couple of weeks with so many things happening. One highlight chasing the other for each of us! The positivity seems to give us wings to fly higher, faster and smarter. The art lies in preserving these special moments in the midst of the changes and the chances that arise to impact our lives.

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Apricot, Yellow Plum and White-Wine Elderflower Jellies with Creme Anglaise


Apricot Elderflower Jelly by Meeta Wolff-WM-0004

Sustainability: we all talk about it and we all aim to live by it. For all our good intentions do we understand what it really means and how to achieve it?
“Eating with pleasure but with responsibility towards all human beings worldwide and for the next generation” – probably is the best way to bring the idea of sustainability onto the table.

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Tutti Frutti Popsicles: Mango, Blackberry Strawberry Papaya Passion fruit

 Tutti Frutti Popsicles by Meeta Wolff-0116

Ever since we made these Almond Butter and Blueberry popsicles – we are very much addicted. Even though our summer here in Weimar is not as exemplary as we would like it to be, we are still getting a few sunny and warm days in between grey cooler days. Nothing however, seems to dampen our mood this summer break! We are enjoying it to the fullest with our popsicle creations. These all fruit tutti frutti popsicles bring on the best of the summer days. 

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Almond Butter Blueberry Popsicles Dipped in Chocolate, Sesame Seeds and Almonds

Almond Butter Blueberry Popsicle by Meeta K. Wolff-0007

Ever since our return from Alaska the weather has been a bit of everything. From warm sunny days with a cooling breeze, to hot humid days similar to those in Dubai or even monsoon-like summer rainy days reminiscent to Bombay, to cool autumn-like mornings. It seems Mother Nature just is having trouble deciding on which weather to shower on us.

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Classic: Croque Madame

Croque Madame by Meeta K Wolff

When many of us think of French cuisine we tend to automatically link it to haute cuisine. It is the foundation of French cuisine evolving from the royals and aristocrats around Versailles and Paris. The 17th century chef and author Francois Pierre La Varenne is known as the godfather of modern French cuisine whose work has been an inspiration over the centuries and very much responsible for the creation of haute cuisine as we know it today.

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Apricot Oat Spelt Bread Loaves

Apricot Spelt Loaves by Meeta K. Wolff-WM-0015-2

The last thing I expected to really get hooked on in terms of food, when I first moved to Germany, was bread. Having lived in many countries I was used to a great variety of bread, mostly flatbreads. In my arrogance - or call it ignorance - I was sure that while Germany had some great bread-types – think of the pumpernickel, others were overrated – for me the pretzel!

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Rhubarb Strawberry Pavlova with Cardamon Skyr Cream

Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0551

Peonies, scoops of ice cream, dances through the sprinkler, warm summer rains and juicy strawberries. All the things that are making summer a blast for us here in Weimar. Those end of year exams are done and dusted for my son, my last workshops and events for the first half of the year are under the belt and we are gearing towards summer break in just under a week.

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