This year, everything revolves around
the world of herbs. Why herbs?
Quite simply, they are not only incredibly versatile, but also a regional treasure full of vitamins, nutrients and natural flavours. Unlike spices, which often come from far away, herbs grow right on our doorstep - fresh and healthy. Look forward to exciting activities in which we discover and enjoy the power and diversity of local herbs!
Dieses Jahr dreht sich bei uns
alles um die Welt der Kräuter.
Warum Kräuter?
Ganz einfach: Sie sind nicht nur unglaublich vielseitig, sondern auch ein regionaler Schatz voller Vitamine, Nährstoffe und natürlicher Aromen. Im Gegensatz zu Gewürzen, die oft von weit herkommen, wachsen Kräuter direkt vor unserer Haustür – frisch und gesund. Freut euch auf spannende Aktionen, bei denen wir die Kraft und Vielfalt heimischer Kräuter entdecken und genießen!
Culinary Mediterranean diversity – fresh, light and brimming with flavour
Hardly any other cuisine epitomises sunshine, lightness and enjoyment the way Mediterranean cuisine does. Be it Italian, Spanish or Greek – cooking is a matter of passion throughout the Mediterranean. Fresh ingredients such as tomatoes, olives, aubergines and courgettes are combined with fine olive oil, aromatic herbs and a generous serving of joie de vivre. Whether pasta, fish, vegetables or cheese: Mediterranean specialities are as varied and almost like a little holiday on your plate!
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Mediterranean cuisine and its roots
Mediterranean cuisine is characterised by enjoyment, freshness and conviviality. Along the coasts of southern Europe, people have always cooked with whatever nature provides: sun-ripened vegetables, fine olive oil, fish, legumes, and aromatic herbs. Every dish is simple, yet brimming with flavour – often handed down from one generation to the next.
Eating together is typical: lots of little dishes, lively conversation, and time for each other. Mediterranean cuisine is not only delicious, but healthy and balanced, too – in addition to adding a touch of joie de vivre to your plate.
Italy
- Typical: pasta, pizza, antipasti, risotto, pesto
- Ingredients: tomatoes, basil, olive oil, Parmesan cheese, seafood
- Special feature: strong regional differences (e.g., Ligurian and Sicilian cuisine
Spain
- Typical: paella, tapas, gazpacho, tortilla española
- Ingredients: olive oil, paprika, fish, seafood, saffron
- Regions such as Andalusia, Valencia and Catalonia characterise the diversity
Greece
- Typical: moussaka, souvlaki, dolmades, tzatziki, feta
- Ingredients: yoghurt, olives, lemon juice, oregano, lamb
- Character: hearty, rich in herbs, frequently grilled
France
- Typical dishes: ratatouille, bouillabaisse, salade niçoise, aioli
- Ingredients: Provençal herbs, garlic, courgette, tomatoes, olives
- Cuisine: aromatic, often refined with wine and fresh herbs
Turkey
- Typical: meze, boerek, grilled vegetables, stuffed vine leaves
- Ingredients: aubergine, bell pepper, yoghurt, mint, lemon
- A blend of Mediterranean and Oriental influences
Lebanon
- Typical: hummus, tabbouleh, baba ghanoush, falafel
- Ingredients: Parsley, bulgur wheat, lemon juice, sesame paste, olive oil
- Fresh, light, often served as a variety of small dishes (meze)
Morocco
- Typical: tajine, couscous, harira, pastilla
- Ingredients: chickpeas, dried fruit, saffron, cinnamon, lamb
- Mediterranean base, with North African spices
Croatia
- Typical: grilled fish, blitva, pasticada, sheep's cheese
- Ingredients: Swiss chard, garlic, olive oil, Mediterranean herbs
- With an Italian influence, yet with a distinct coastal tradition
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Mediterranean
Medi·ter·ra·nean [medɪtərˈeɪniən, Am -təˈreɪ-], no intensification. Meanings: [1] belonging to, pertaining to, pertaining to the area of the Mediterranean.
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Enjoy natural health
Mediterranean cuisine is not only a culinary experience, but a real health bonus, too. Studies show that it can positively impact the cardiovascular system, blood sugar and metabolism. The key lies in the combination of fresh vegetables, legumes, fish, olive oil and only a small amount of processed meat. Supplemented with herbs instead of salt and accompanied by sufficient exercise, the Mediterranean diet stands for balanced enjoyment with a clear conscience.
Let’s get herbal – Flavours like a mini holiday
Rosemary, thyme, oregano, basil – these well-known Mediterranean herbs are real flavour enhancers They add a special depth to every dish, without any artificial additives. Whether freshly chopped or gently dried, Mediterranean herbs not only add flavour but also valuable nutrients. They stimulate digestion, have anti-inflammatory properties – and smell of sunshine, sea and holidays.
But the world of Mediterranean herbs has even more to offer – today we present some lesser-known but equally aromatic examples.
Borage
With its fresh, cucumber-like flavour, borage is perfect in salads or with fish In Italy and southern France, it is a traditional ingredient in fillings and herb mixtures.
Fennel herb
Delicate and aniseed-flavoured, fennel herb is used to season Mediterranean fish dishes, pasta or spreads and adds a touch of lightness to any meal
Monk's pepper (chaste tree)
A wild Mediterranean plant with a slightly peppery aroma, which was formerly used like pepper – today it is more commonly found in tea blends or as a seasoning herb.
Nasturtium
Although it does not originally come from the Mediterranean region, it is frequently cultivated there Its slightly spicy leaves and edible flowers add colour and flavour to Mediterranean starters.
• Bay leaf (true bay leaf)
It is often overlooked, although it has been an indispensable ingredient in Mediterranean cuisine since ancient times. Adds depth and a warm, tangy note to stews, casseroles and sauces.
Herbal oils
Step 1
Sterilise the bottle(s)
Rinse glass bottles with hot water or sterilise them in boiling water for 10 minutes. Allow to dry.
Step 2
Wash and dry herbs
Thoroughly dry all fresh ingredients (ideally leave them to air dry for 1 day, otherwise there is a risk of mould!).
Step 3
Filling
Layer the herbs, tomatoes, spices and lemon peel in the bottle in a decorative manner. Here, less is often more.
Step 4
Fill with oil
Slowly fill up with oil, making sure there are no air bubbles. Tilt the bottle ever so slightly to ensure the oil is evenly distributed.
Step 5
Leave to rest
Store in a cool, dark place for 1–2 weeks. Swivel slightly from time to time. Then the oil is ready for use.
Step 1
Sterilise the bottle(s)
Rinse glass bottles with hot water or sterilise them in boiling water for 10 minutes. Allow to dry.
Step 2
Wash and dry herbs
Thoroughly dry all fresh ingredients (ideally leave them to air dry for 1 day, otherwise there is a risk of mould!).
Step 3
Filling
Layer the herbs, tomatoes, spices and lemon peel in the bottle in a decorative manner. Here, less is often more.
Step 4
Filling
Layer the herbs, tomatoes, spices and lemon peel in the bottle in a decorative manner. Here, less is often more.
Step 5
Leave to rest
Store in a cool, dark place for 1–2 weeks. Swivel slightly from time to time. Then the oil is ready for use.
Homemade herb oil usually keeps for two to three months, provided it is prepared and stored correctly. As soon as the oil becomes cloudy, smells unpleasant or develops deposits at the bottom, it should no longer be used. If you want to be on the safe side, you can use dried herbs – this usually extends the shelf life to up to six months.
Soft drinks
Lavender Ice Tea
Ingredients (for approx. 1 litre)
1 bunch of fresh rosemary (approx. 3 sprigs)
1 organic lemon
80 g sugar (or honey to taste)
1 litre of sparkling mineral water
Optional: ice cubes, lemon slices for decoration
Preparation
- Wash the lemon in hot water, use a vegetable peeler to thinly peel off the zest (only the yellow part, not the white).
- Squeeze the juice from the lemon.
- Bring the lemon zest, rosemary sprigs and sugar to the boil in a saucepan with 200 ml water.
- Remove from the heat and put aside for 10–15 minutes.
- Pour the syrup through a sieve and put aside to cool.
- Top up the syrup with mineral water, add lemon juice and stir well.
- Serve with ice cubes and lemon slices.
Rosemary lemonade (rosemary soda)
Ingredients (for approx. 1 litre)
2 teaspoons dried lavender flowers (pesticide-free, e.g., from a pharmacy)
2 bags of black tea or green tea
1 organic lemon
2–3 tablespoons honey or agave syrup (to taste)
1 litre of water
Ice cubes and fresh mint (optional)
Preparation
- Bring water to a boil and let the tea steep for 3–5 minutes.
- Place the lavender flowers in a tea bag or tea infuser, add to hot tea and allow to steep for another 5–7 minutes (not longer, else it will become bitter).
- Strain the tea, add lemon juice and sweeten with honey.
- Put aside to cool and chill in the refrigerator.
- Serve on ice, garnish with mint or lavender flowers if desired.
Pomegranate-Apple-Mint Syrup
Ingredients (makes approx. 300 ml syrup)
500 ml pomegranate juice (100% pure juice)
100 g sugar
1 handful of fresh mint leaves (e.g., Moroccan mint)
1 teaspoon lemon juice (for preservation)
Preparation
- Bring the pomegranate juice and sugar to the boil in a saucepan.
- Once it has come to the boil, add the mint leaves and simmer gently over medium heat for approx. 10 minutes.
- Stir in the lemon juice.
- Strain the syrup through a fine sieve or cloth.
- Pour into a sterile bottle, allow to cool, and store in a cool place.
Mediterranean
Fun Facts
Pizza originated in Greece!
Yes, you heard it correctly! Although modern pizza originated in Italy, its roots can be traced back to ancient Greece. There, people were already used to eating flat breads with various toppings – the original form of our modern-day pizza. The first pizzas in Naples were heavily inspired by these Greek flatbreads.
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Garlic scent – a natural defence weapon?
Scientists believe that the characteristic smell of garlic originally served to keep pests away. This means garlic was not only a culinary highlight; it also served as a kind of protective biological shield.
A delicious defence mechanism, you might say!
Tiramisu – the "energy dessert" for workers
Tiramisu, now a popular dessert, used to be a real power snack.
It was originally designed as an energy booster for workers after a long day. The name tiramisu literally means “pull me up” – and that’s exactly what it should do!
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Potato burger
with grilled vegetables and coleslaw
Ingredients for 4 people
For the potato buns:
1 onion
1.2 kg potatoes
2 eggs
1 tbsp cornflour
1 tbsp flour
salt
For the topping:
½ red bell pepper
½ courgette
½ aubergine
100 g mushrooms
1 clove of garlic
2 tbsp olive oil
2 sprigs of thyme
2 sprigs of rosemary
1 Romaine lettuce
salt & pepper
For the basil dip:
120 g cream cheese
120 g heavy sour cream
2 stalks of basil
salt & pepper
For the coleslaw:
350 g white cabbage
50 g crème fraîche
4 tablespoons mayonnaise
1 tbsp mustard
2 tablespoons herb vinegar
1 tablespoon sugar
100 g cherry tomatoes
salt & pepper
01.
Peel the onion and finely dice. Peel the potatoes and grate finely,
squeeze out the water and place in a bowl. Crack the eggs, beat them, then add them to the potatoes along with the diced onions. Mix the cornflour and flour, then add salt. Mix everything together well until you have a smooth dough. Using a ladle, portion the mixture, and fry eight patties in a pan until crispy.
02.
Clean the vegetables and dice them into medium-sized cubes. Then toss with olive oil and chopped garlic to marinate. Season with salt and pepper. Chop the thyme and rosemary and mix it into the vegetables. Bake at 220 degrees (top/bottom heat) in a preheated oven for about
15–20 minutes.
03.
Blend the cream cheese with sour cream until smooth. Finely chop the basil and stir it into the mixture. Season with salt and pepper.
04.
Plane the white cabbage or cut it into fine strips . Then season with salt and pepper and knead until it becomes soft. Make a dressing with crème fraîche, mayonnaise, mustard, vinegar, sugar, salt, and pepper, and mix it with the kneaded white cabbage. Once again season according to taste.
05.
Spread a little basil dip on each patty, then place the washed Romaine lettuce on it and top it off with the grilled vegetables. Now spread the basil dip on another patty and place it on top. Place the burger on a plate. Now add the coleslaw and garnish it with a sprig of basil and cherry tomatoes.
Chicken saltimbocca
with tagliatelle and tomato sauce
Ingredients for 4 people
For the chicken saltimbocca:
4 chicken breasts
12 sage leaves
12 slices of bacon
vegetable oil
salt & pepper
For the tomato sauce:
1 onion
1 clove of garlic
2 tbsp tomato paste
400 g chopped tinned tomatoes
1 sprig of oregano
salt & pepper
For the tagliatelle:
400 g tagliatelle
olive oil
salt
1 stalks of parsley
01.
Cut the chicken breast fillets lengthwise into three equal strips. Season the strips of chicken with salt and pepper. Place one sage leaf on each strip and wrap a slice of bacon around each piece. Sear the chicken strips in a pan with a little rapeseed oil, then cook thoroughly.
02.
Peel and dice the onion and garlic finely. Sauté the diced onion in a pan, then add the chopped garlic and tomato paste and sauté. Add the chopped tomatoes, season with salt and pepper and mix everything together well. Remove the oregano from the stem and mix it into the sugo just before serving.
03.
Cook the tagliatelle in salted water until al dente, drain and mix with a little olive oil.
04.
Place the tagliatelle in the middle of a plate, pour the tomato sauce over it and arrange the chicken strips on top. Garnish with chopped parsley, the remaining strips of sage and oregano.
Tomato bread salad
with grilled aubergine
Ingredients for 4 people
For the tomato bread salad:
1 onion
300 g ciabatta
300 g red cherry tomatoes
300 g yellow cherry tomatoes
2 sprig of oregano
100 ml balsamic vinegar
1 lemon
4 tbsp honey
4 tbsp vegetable oil
4 tbsp olive oil
1 clove of garlic
1 tbsp butter
100 g rocket
salt & pepper
For the grilled aubergine:
1 aubergine
1 clove of garlic
1 chilli pepper
2 sprigs flat-leaf parsley
olive oil
salt & pepper
01.
Peel the onion, cut it in half and slice it into thin strips. Cut the bread into pieces approx. 2 cm in size. Wash the tomatoes and cut them in half. Remove the oregano from the stalks. Mix vinegar, salt & pepper, some of the oregano, lemon zest, and honey in a bowl. Stir in the vegetable oil and olive oil. Squeeze the juice from the lemon and set it aside for the aubergines.
02.
Fry the bread pieces in a pan with a little oil and butter and the crushed garlic clove, then roast over medium heat until golden brown all over and season with salt to taste. Wash the rocket and pat it dry. Just before serving, mix the toasted bread with the vinaigrette, onion strips, rocket, and tomatoes. Sprinkle the remaining oregano over the salad once it has been served.
03.
Wash the aubergine, trim and pat dry. Cut lengthwise into slices with a thickness of approx. 1 cm. Place the slices in a bowl, season with salt and put aside for about 15 minutes, for them to soften. In the meantime, peel the garlic and chop it finely. Halve the chilli pepper lengthwise, remove the seeds and stalk, wash and chop finely. Mix the garlic and chilli with lemon juice and a little olive oil, season with salt and pepper to taste. Wash off the aubergine slices, pat dry and leave to marinate for approx. 30 minutes. Then grill the aubergine slices on the barbecue or cook them in a griddle pan. Wash and dry the parsley, then chop it coarsely.
04.
Arrange the bread salad on a plate together with the grilled slices of aubergine, and garnish with rocket, parsley and oregano.
Redfish fillet
with tomato and tarragon topping and vegetable stir-fry
Ingredients for 4 people:
For the redfish fillet:
4 redfish fillets
150 g red cherry tomatoes
150 g yellow cherry tomatoes
2 tbsp honey
1 sprig of tarragon
1 clove of garlic
80 g breadcrumbs
8 tbsp olive oil
salt & pepper
For the potato and courgette pan:
600 g baby potatoes (small potatoes)
600 g courgettes
2 sprigs of rosemary
olive oil
salt
For the ajvar dip:
150 g curd
100 g ajvar
1 tablespoon sugar
salt & pepper & chilli
01.
Place the redfish fillets on a baking tray coated with 4 tablespoons of olive oil, and season with salt and pepper. Wash and dry the tomatoes and chop them finely, leaving about a quarter (for the garnish). Mix the chopped tomatoes with honey, tarragon, the crushed garlic, 4 tablespoons of olive oil and breadcrumbs. Season with salt & pepper and a pinch of sugar to taste. Generously spread this mixture over the redfish fillets. Place the fish in a pan and fry on the skin.
02.
Steam the baby potatoes and cut them in half after cooling. Halve the courgettes down the length and cut them into medium-sized slices. Fry the baby potatoes in olive oil together with the courgette slices and
the washed rosemary needles and season to taste with salt.
03.
For the dip, mix the curd with ajvar and season with salt & pepper, sugar and, if desired, a little bit of chilli to taste. If necessary, stir in a little olive oil and transfer the dip to little bowls to serve.
04.
Serve the fish with the potato and courgette pan and the ajvar dip
on plates. Garnish with the remaining tomatoes that were set aside earlier.
Competition
Share your favourite Mediterranean moment – be it on a plate, a special holiday moment or a self-prepared dish!
Send us an e-mail to catering-aktionen@apetito-catering.de or use our form.
What you can win:
1x voucher for a city break for 2 people
1x ice cream maker
2x sparkling water maker