Login
Recipes
Here you’ll find our favourite recipes and ideas to help you get the most out of every bulk pack.
Filter products
Vanilla and kiwi? It works! This is how you conjure up a tasty compote from them. Recipe by Sarah-Vanessa Schneider, Velvet & Vinegar
A warming recipe for the winter months: in the oven the grapefruit halves develop a delicious aroma. By Kristina Jansson, Geschichten aus dem Küchenschrank
For gifting or snacking yourself: These chocolate bites are so quick to make that you don’t have to decide. Recipe by Corinna Frei, Schüsselglück
For this sweet spread you only need three ingredients and a powerful blender. Recipe by Kristina Jansson, Stories from the Kitchen Cupboard
A way to preserve — and make delicious — large quantities of lemons. All you need is salt, a few kitchen tools, and patience. Recipe by Roots Radicals
A cream made from organic lemons with a meringue topping on a crispy base: sounds tempting, right? The tart tastes best cold from the refrigerator. Recipe by Nicole Giger, Mags Frisch.
This vegan cake offers a tasty combination of savory pistachios, lemon and coconut flavors, and the sweetness of dates. Recipe by Marrit Vos, marritvos.
It takes 10 ingredients and about an hour to prepare these pickled lemons. After pickling, the sweet-and-sour pickles with an exotic note keep for up to a year. Recipe by Shiruna, My Elephant Kitchen.
3,2,1 ... Ice! With lemon juice, sugar and water you can turn the sour fruits into a refreshing sweet treat here. Recipe by Annemarie Imgrund, Today Is
The great thing about organic lemons? We can use every part of them. Candied lemon peels can be enjoyed as is or used for baking. Recipe by Alexandra Daum, Occasionally Eggs
Spice powders made from ginger and turmeric can be easily prepared at home. All you need is an oven and a high-powered blender. Recipe by Shiruna, My Elephant Kitchen
Zero waste, lots of flavor: With this recipe you can use all parts of the cauliflower and create a sophisticated dish with ginger and turmeric. Recipe by Tosca Olivi, cheftosca
An ideal way to use large quantities of ginger. The sugar preserves the paste and makes it last up to a year when stored in the refrigerator. Recipe by Verena Hirsch, allmydeer
Simple Sri Lankan-style curry with spicy jackfruit pieces. The key to the flavor is to marinate the jackfruit for one to two days. Recipe by Inés Lauber
A guide to refining kombucha, the fermented tea beverage. Suitable for any season with a delicate ginger and lemon flavor. Recipe by Busra Talia Bagbasi, vegangraphy
Fast food with selected ingredients: the jackfruit is transformed here into a vegetarian version of pulled pork. Recipe by Laura Grotenrath, Zero Waste Your Life
This sweet-spicy jam is made with only two ingredients and has an intense flavor. It is suitable as a side for cheese, meat, or as a seasoning in sweet dishes. Recipe by Doris, Cannelle Rebelle
In Middle Eastern cuisine, pomegranate syrup or molasses is used to sweeten numerous dishes - for example in curries, salads, or baked goods. With this recipe you can make it easily at home. Recipe by Shiruna, My Elephant Kitchen
The side dish that must not be missing at any sushi meal. This version of pickled ginger is made entirely without granulated sugar. Recipe by Lisa Angelina Goertz
A good way to preserve ginger for those who like it syrupy sweet. Recipe by Doris, Cannelle Rebelle.
Fresh, crunchy and very easy to prepare: This salad with quinoa and fresh edamame convinces visually and in taste. Recipe by Nicole Weisswange, Lila Karotte
Cooking with fresh artichokes is time-consuming, but it's worth it. In this pasta recipe, the tender blossoms play a convincing leading role. Recipe by Mademoiselle Adelana, Adelana.
Soft inside, crispy outside: These quinoa patties with peas and spinach are eye-catching and taste great. The yogurt dip with mint provides the perfect refreshment. Recipe by Kristina Jansson, Stories from the Kitchen Cupboard
This pasta dish tastes especially refined thanks to lemon, garlic and toasted cedar nuts and is quick to get on the table. Recipe by Alexandra Daum, Occasionally Eggs