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Orlandosidee, Alt-Tempelhof 23-25, Berlin (2026)

09/02/2025

📢 Apfelkuchen mit Tonkabohne 🍏✨

Ein herrlich duftender Kuchen mit fruchtigen Äpfeln, warmem Zimt & aromatischer Tonkabohne! 🍰💛

🔥 Zutaten:
✔️ 800 g säuerliche Äpfel 🍏
✔️ Saft einer Zitrone 🍋
✔️ 2 Eier 🥚🥚
✔️ 200 g Rohrzucker 🍯
✔️ 1 TL Zimt 🌿
✔️ 100 g flüssige Butter 🧈
✔️ ½ geriebene Tonkabohne ✨
✔️ 100 g Weizenmehl 🌾
✔️ 1 TL Backpulver 🥄
✔️ 100 ml Milch 🥛
✔️ 1 Handvoll Datteln 🌰
✔️ 2 EL Ahornsirup 🍁

👩‍🍳 Zubereitung:
1️⃣ Backofen auf 160 °C Umluft / 180 °C Ober-Unterhitze vorheizen. 🔥
2️⃣ Springform einfetten oder mit Backpapier auslegen.
3️⃣ Äpfel schälen, entkernen & in Scheiben schneiden. Mit Zitronensaft beträufeln. 🍏🍋
4️⃣ Eier mit Zucker schaumig schlagen. Butter, Zimt, Tonkabohne, Ahornsirup & Milch unterrühren.
5️⃣ Mehl & Backpulver mischen, dann zum Teig geben. Datteln untermischen. 🌾🥄
6️⃣ Äpfel unterheben oder auf den Teig legen. In die Form füllen.
7️⃣ Ca. 35 Minuten backen. Stäbchenprobe machen! ⏳
8️⃣ Abkühlen lassen & genießen! 😍🍰

13/09/2023

🌟 Neues Highlight in unserer Gewürzkollektion! 🌟
Taucht ein in die Welt unserer brandneuen Currywurst Gewürzmischung mit dem extra Crunch! 🍟🔥

Unsere einzigartige Mischung aus knusprigen Röstzwiebeln, Roh-Rohrzucker und exotischen Gewürzen verleiht eurer Currywurst ein Geschmackserlebnis der Extraklasse. 🥭🌶️

Mit BIO Tomaten, Kurkuma, Koriander, SENFsaat und weiteren erlesenen Zutaten, bringen wir den authentischen Geschmack von Berliner Streetfood direkt zu euch nach Hause. 🏠✨

Möchtet ihr eure nächste Grillparty unvergesslich machen? Oder einfach mal eure Kochkünste auf das nächste Level heben? Dann ist unsere Currywurst Gewürzmischung ein absolutes Must-Have in eurer Küche! 🍽️💥

Lasst uns wissen, wie ihr eure Currywurst am liebsten genießt! 😋

07/03/2023

🍆 Parmigiana di melanzane 🍆
2 eggplants
2 mozzarella
2 cans of cherry tomatoes
1 tbsp tomato paste
1 onion
2 cloves of garlic
Salt
pepper
basil
Flour
3 eggs
oil for frying

Cut the eggplants into thin slices and salt them. Let the eggplants rest for 20 minutes.

Place the diced onion and two halved garlic cloves in a saucepan with a little olive oil. Steam them until the onions are translucent, then add the 2 cans of cherry tomatoes and 1 tbsp tomato paste. Flavor the tomato sauce with dried wild basil, salt and pepper. Let the sauce simmer on a low flame.

Dip the eggplant slices first in flour, then in the beaten eggs, and finally in flour again. Fry them in sunflower oil in a pan until golden and then drain well on paper towels.

Now alternately layer eggplants, tomato sauce and mozzarella in a casserole dish and then put everything back in the oven at 200 °C for 20 minutes
🍆 Auberginen Rezept Parmigiana🍆
2 Auberginen
2 Mozzarella
2 Dosen Kirschtomaten
1 EL Tomatenmark
1 Zwiebel
2 Knoblauchzehen
Salz
Pfeffer
Basilikum
Mehl
3 Eier
Öl zum Frittieren

1.Schneiden Sie die Auberginen in dünne Scheiben und salzen sie diese. Lassen Sie die Auberginen 20 Minuten ruhen.

2.Geben Sie die in Würfel geschnittene Zwiebel mit zwei halbierten Knoblauchzehen in einen Topf mit etwas Olivenöl. Dünsten sie die
Zwiebeln bis sie glasig sind und geben sie dann die 2 Dosen Kirschtomaten sowie 1 EL Tomatenmark hinzu. Schmecken sie die Tomatensoße mit getrockneten wilden Basilikum,
Salz und Pfeffer ab. Lassen Sie die Soße auf kleiner Flamme einkochen.

3.Wenden Sie die Auberginen Scheiben erst in Mehl, dann in den gequirlten Eiern und abschließend nochmals in Mehl. Jetzt in einer Pfanne in Sonnenblumenöl frittieren, bis sie goldgelb sind und danach auf Küchenkrepp gut abtropfen lassen

4.Nun schichten sie abwechselnd Auberginen, Tomatensoße und Mozzarella in einer Auflaufform und geben dann alles nochmals für 20 Min in den Ofen bei 200 °C

28/02/2023

German cheesecake

Ingredients

Shortcrust pastry

1 egg
140 g butter
50 g powdered sugar
200 g flour
salt

100 ml milk
200 ml whipped cream
30 g cornstarch
100 g flour
200 g sugar
5 eggs separated
1 kg low-fat quark
1 organic lime
1 vanilla pod
salt

Preparation of the shortcrust pastry:

Knead 140 g of room-warm butter, 50 g of powdered sugar with a pinch of salt. Then add the egg and flour until everything is well mixed.
Wrap the dough in foil and put it in the fridge for 1 hour.

Preheat the oven to 190 °C

Roll out the shortcrust pastry with a rolling pin so that it fits into a greased 26 diameter springform pan. You
should have a rim about 1 cm high and press it against the pan. Prick the bottom all over with a fork.

Put the short pastry in the oven for 10-12 min and pre-bake.

For the curd mixture add 100 g sugar, 100 g flour, the pulp of the vanilla pod (or as an alternative you can use 1 package of vanilla sugar)
and 100 ml of milk in a bowl and mix it with a whisk. Then add the 5 egg yolks, the cottage cheese, the
the grated zest of the organic lime and its juice (about 3 tablespoons) and the cream gradually. Mix everything well.

In another bowl, beat the cleanly separated whites of the 5 eggs with a pinch of salt until stiff. Gradually
Add 100 g sugar and 30 g starch and beat until creamy and firm.

Now carefully give the beaten egg whites into the curd micturer and pour onto the pre-baked cake base.

Reduce the oven temperature to 170 degrees (convection oven 160 degrees).

Bake the cake on the lowest shelf for 20 minutes. Then cut the cake once all around in a distance of 1 cm to the edge and
and return to the oven for another 30 min. Finally, let the cake stand for another 10 min.
in the switched off oven.

28/02/2023

VEGAN CRISPY TOFU
With Lamb Tajine Spices

Recipe for 4 people

500 g jasmine rice

175 g plain tofu
200 g smoked tofu
2 tsp cornstarch
1 tablespoon lamb tajine seasoning mix from Orlandosidee
2 tbsp canola oil

1 can of cherry tomatoes
300 grams of red peppers
1 onion
1 zucchini
150g broccoli

1/2 tsp Isot beaver from Orlandosidee
1/2 teaspoon ground ginger from Orlandosidee
1 tsp cinnamon cassia ground from Orlandosidee
1 tablespoon lamb tajine seasoning mix from Orlandosidee
Salt

First, prepare the jasmine rice according to the package directions (I use a rice cooker).

Then dry the tofu and crumble it into small pieces. In a bowl, mix the tofu (smoked and natural) with 2 teaspoons cornstarch, 1 tablespoon lamb tagine spice mix from Orlandosidee
, and mix salt. Fry in a pan with rapeseed oil for 10-15 minutes until crispy.

Meanwhile, wash the vegetables and chop them into pieces. First sauté the zucchini, then reduce the heat and add the onion. After three minutes
add the peppers, broccoli, and cherry tomatoes and season everything with 1/2 tsp Isot Biber, 1/2 tsp ground ginger,
1 tsp cinnamon cassia ground, Kalahari Salt, and 1 tbsp lamb tajine spice mix. Let everything simmer for a few minutes (about 5 minutes).
Salt

10/02/2023

can make the difference

Salt is the most important and best-known spice in the world. With , , and , it is responsible for whether a dish tastes or not.

Did you know that it is available in different colors and that the way of extraction and the origin is responsible for the taste of it? Learn more about the noble gourmet salts of the world. Please check our website.

09/02/2023

Sweet potato curry with chickpeas and rice

1 onion
1 clove of garlic
1 piece of ginger
1 large sweet potato
1 large carrot
1 /2 Hokkaido pumpkin
1 pak choi
1 can of coconut milk
400 ml vegetable broth
500 gr rice

1 tsp madras curry powder
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp black pepper
salt
1 tsp dried mint
1 tsp chili chipotle jalapeño red

Cook the rice in a rice stove or saucepan according to package instructions.

Cut all the vegetables into pieces.

Sauté finely diced onions, grated, ginger (or 1 tsp ginger powder) and the halved garlic cloves in a little oil.

Then they add the sweet potato, pumpkin, carrots, coconut milk and broth.

Season everything with 1 tsp. Madras curry powder, 1 tsp. Chipotle jalapeño red chili, 1/2 tsp. Cinnamon, 1/2 tsp. Coriander, 1/2 tsp. Black pepper, salt, 1 tsp. dried mint.

Cook everything on medium flame until the vegetables are cooked and add the pak choi.

31/01/2023

Stuffed pointed peppers with lentils

1 onion cut into cubes
1 clove of garlic, halved
20 gr fresh ginger cut into cubes
olive oil
1 can of cooked lentils
1 red pointed bell pepper cut into cubes
1 zucchini cut into cubes
250 gr Tomatoes cut into cubes
4 red pointed peppers halved

2 tbsp light balsamic vinegar
1/2 tsp cayenne pepper
Kalahari Salt
Black pepper Orlandosidee
1 tsp dried mint
1/2 tsp Isot Biber Turkish chili powder

Sauté onions, garlic and ginger with olive oil until translucent. Add the lentils, heat, and season with salt and pepper.

Sauté diced zucchini in olive oil. Add diced peppers and half of the lentils. Stuff the pointed peppers with them.

Mix the remaining lentils with tomatoes and season with balsamic vinegar, salt, mint, cayenne pepper and Isot Biber. Put everything on a baking tray
and put the stuffed peppers on it. Cook for 15 minutes at 220 degrees (convection oven: 200 degrees).

30/01/2023

Vegan Pumpkin Salad

Approx . 800 gr Hokkaido pumpkin
1 organic lemon
50 ml of good olive oil
100 ml of dry white wine
2 teaspoons of mixed wild herbs
1 small clove of garlic pressed
1 teaspoon of green chipotle chili
50 gr dried tomatoes in oil
100 - 150 gr arugula lettuce
4 tablespoons pine nuts
White pepper Orlandosidee
Maldon salt

1. Wash the Hokkaido pumpkin, remove the seeds and cut it into slices.

2. grill the pumpkin in the oven at 200 °C for about 20 min.

3. To prepare the marinade, mix 50 ml of olive oil, 100 ml of white wine, 2 tablespoons of lemon juice, some lemon zest, salt, pepper, 2 tsp of mixed wild herbs and 50 gr of finely chopped dried tomatoes.

4. Wash and drain the arugola lettuce.

5. put the salad on a big plate, place the pumpkin slices on it and spread the marinade on it.

Enjoy

26/01/2023

❤️ Veganuary❤️
Asia noodles with vegetables and peanut sauce

200 gr. unsalted peanuts
3 tbsp. Rice vinegar
1 L coconut milk
2 tsp Tandoori Masala or Curry Thai
1 tsp Shichimi Togarashi
1 tsp coconut blossom sugar

200 gr tofu
2 red bell peppers
1 broccoli
1 piece of fresh ginger
sesame oil
200 gr Asia noodles
2 tablespoons sesame seeds

1. roast the peanuts in a pan and grind them in a blender.
Put the coconut milk in a pot and heat it together with 3 tbsp rice vinegar, the chopped peanuts, 2 tsp tandoori masala, 1 tsp shichimi togarashi, and 1 tsp coconut blossom sugar.
Heat sesame oil in a pan and fry the tofu for a few minutes. Add tandoori masala, sliced broccoli, and bell peppers. Fry everything on medium heat for about 5–10 minutes.

09/12/2022

Christmas cookies

06/12/2022

Some of my favorite spices 😋

Orlandosidee

09/02/2025

13/09/2023

07/03/2023

28/02/2023

28/02/2023

10/02/2023

09/02/2023

31/01/2023

30/01/2023

26/01/2023

09/12/2022

06/12/2022

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