Food I cooked myself.

For some reason the Asian napa cabbage seems to be far more popular in Germany then in other western countries. Maybe it's due the German's love for all things cabbage in general. Anyway, this is my favourite recipe for filled napa with minced meat, lemon peel and cayenne pepper.

Staple food grains of the world, Section M: Millets, subsection Wild Rice I experimented a lot with my new discovery "Wild Rice", but this recipe did top them all: Barley & Wild Rice Pilaf with Pomegranate Seeds by EatingWell.com. Tastes nutty, lemony, with sweet crunchy pomgrande seeds. It looks stunning as well.

I made lamb with buckwheat noodles & tomato dressing and managed to not cut myself. Wahey!

Talk about a photogenic dish.

Seasonal cooking in Central Europe, October edition: Savoy. In German cuisine often used in savoury stews and for wrapping meatballs, this recipe underlines the sweet and nutty flavours of savoy.

An Italo-korean recipe feat. a rare millet called Adley (Coix lacryma-jobi). Although I usually try to find native recipes for the staple grains, this fusion cuisine recipe was by far my favourite: Risotto with wilted spinarch by Seoulful Cooking .

Recently got the hang to make pizza.

Pizza Salami or as the New World would have it: Pepperoni Pizza.

Seriously, making sproutlings yourself takes ages.