NextGen Cookbook

@NextGenCookbook
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538 Following
557 Posts
It started with a cookbook for the children so that they can prepare healthy and varied food for themselves. Then, we thought: Since there is this internet thing, we might as well share it with everyone.
 100% non-commercial. No ads whatsoever. #cookbook #cooking #baking #recipe #vegetarian #vegan
ABOUThttps://nextgen-cookbook.org/en/about-the-nextgen-cookbook/
BLOGhttps://nextgen-cookbook.org/en/
GERMANhttps://nextgen-cookbook.org/
NextGen CookbookMay 14
Making our own Siracha hot sauce. After 7 days of fermentation, it will be perfect. instructions and #recipe soon.
NextGen CookbookApr 27
Over the next weekend we’re off for
a three-day hike, and if we should share any pictures, they would be of castles and plenty of nature. So next weekend’s #recipe is already sorted: Chicken M’chermel from #Morocco.
NextGen CookbookApr 27
Über das nächste Wochenende gehen wir für drei Tage wandern und wenn Bilder geteilt werden sollten, dann von Burgen und reichlich Natur. Daher ist das #Rezept des nächsten Wochenendes auch schon vorbereitet: Poulet M‘chermel aus #Marokko.
NextGen CookbookApr 23
Pan-frying white asparagus in olive oil? But of course!
NextGen CookbookApr 20
Next weekend‘s #recipe: soup au pistou. Vegan by design.
NextGen CookbookApr 20
#Rezept am nächsten Wochenende: soupe au pistou aus Südfrankreich. Von Haus aus vegan.
NextGen CookbookApr 9
Next weekend’s #recipe is an old, elaborate and very German dish: Sauerbraten. The beef is cured for days in spiced wine and vinegar and then braised, resulting in an incredibly tender texture with a unique flavour profile
NextGen CookbookApr 9
Das #Rezept des nächsten Wochenendes ist alt, aufwändiger und sehr deutsch: Sauerbraten. Rindfleisch wird tagelang in gewürztem Wein und Essig gebeizt und dann geschmort, was zu einem ungeheuer mürben Ergebnis mit einmaligem Geschmacksprofil führt.
NextGen CookbookApr 6
Freshly baked & #recipe coming soon: Easter bread / yeast braid plaited from 6 strands. Tastes great any time of the year.
NextGen CookbookMar 31
Alongside dishes from #Laos, we’ve also brought back a #recipe from #Thailand from our last trip: Makheua Yao Pad Tao Jiao, fried aubergines with fermented soybean paste. It’s typically made with pork there, but that’s not mandatory, and we’ll explain in detail the coming weekend.