Over the last year, this addictive sandwich has brought fame and fortune to one company in Korea , and now it brought business to shops around the world that were clever enough to copy it. Why we crave it: because this Egg Sandwich has a special ingredient that raises your dopamine levels and makes you want to eat more. Find my copycat recipe at @zeitmagazin_wochenmarkt (in German, for subscribers). I will add the direct link to my stories todays.
#eggdropsandwich #eggsandwich #briochebread #kfood #sandwichesofinstagram
In November2015, I decided to start BonAppetrip. Why? Because my followers on my other account (@reisefreunde ) didn’t want to see my food pictures. 😂 For me, food is the most important part of traveling because it means I can speak to and get to know locals, and I can literally taste parts of their culture. My job of the last eight years took me to over 90 countries, I am truly blessed to have been able to see and eat the world. One of my all time favorite food destinations is and was Singapore. And it’s the city where it all started. When I posted a picture of my breakfast five years ago. A Laksa, Kaya Toast and an iced coffee that I ate, completely jet lagged but completely happy. And the rest is history. I am truly grateful that you are following my little food adventures. That some of you even find inspiration and cook the dishes I am posting here, really moves me and makes me happy. Also I am thankful that I could meet many of you and some have becoming my friends. So if we haven’t met yet: if you are around, let’s have a bite or a drink! Okay, maybe once this pandemic is under control. So long story short: thanks for being here. And always: BonAppetrip for you ❤️
One of my favorite recipes from the summer series for the magazine was published today. Once a Thai Burger like this was served to me on the very quiet north side of the very busy Thai Island called Koh Phangan - on my last evening by the young chef in a restaurant. She made me this as a fusion dish and gave me the recipe to bring home to my friends and to write about it. I am happy that I could finally grant her wish. 😊 🇹🇭
Frühlings-Update! Heute Abend um 19 Uhr geht mein neuer Newsletter raus und ja: Du wirst Hunger bekommen. Mit dabei wie zu sehen: das Beste, was unsere Märkt jetzt zu bieten haben. Von der neuen „Pasta des Monats“ über gerösteten Kohlrabi bis hin zu meinen liebsten Zucchini-Frittern.
Außerdem dabei:
✨ Das große Milkshake-Spezial (inkl. Wasabi-Honig!)
✨ Smörrebröd-Liebe mit Brot aus dem Kiez
✨ Erdbeer-Tartes mit Pistaziencreme zum Nachtisch
Check den Link in der Bio, meld dich an und sei pünktlich um 19 Uhr dabei. Wer danach nicht auf der Liste ist, verpasst was. Ach ja, natürlich gibt es auch wieder was zu gewinnen!
My milkshakes bring all the boys to the yard And they’re like, way better than yours
Damn right, they’re better than yours
I can teach you, but I have to charge...
😆
Äh, Quatsch! Bei mir gibt es die Rezepte natürlich kostenlos!
Und wenn du keine Rezepte mehr verpassen willst: Einmal im Monat (immer am 15. also diesen wam kommenden Freitag) kommt mein kostenloser Newsletter raus! Einfach über den Link in der Bio anmelden, Teil der Bonappetrip Community werden und keine Leckereien mehr verpassen. ❤️
They asked him not to mention Palestine too much. He said no.
Chef Fadi Kattan @fadi.f.kattan was born in Bethlehem, trained in Paris and London, and returned home just as the Second Intifada broke out. He went on to found Fawda and @hoshalsyrian in Bethlehem, co-found @akub.london in London and @louf.toronto in Toronto, bringing Palestinian terroir and culinary heritage to the world stage. He cooks, he writes, he speaks. And he has never once pretended food is anything other than deeply, urgently political.
What was meant to be our season opener turned out to be the first ever podcast recording of our show that was cut off by a war. In the time we could record with Fadi, he talks about food, war, identity, and why staying quiet was never an option.
„Our stories have to resonate and remind the world of who we are.“
Season 4 of Schnitzel & Stories: Food under pressure, listen now! 🎧 Link in bio.
Vor ein paar Tagen ging für mich ein Traum in Erfüllung. Denn ich war eingeladen, um das neue Kochbuch von @donna.hay zu feiern! Und habe sie kennengelernt. Wooop! Was für eine tolle Frau! Eine Handvoll ihrer Kochbücher stehen bei und sicherlich auch bei euch im Regal. „Sunshine, Lemons and Sea Salt“ sieht genau so vielversprechend aus. 💛 Die Gerichte, die wie probiert haben und die @felicitasthen abends aus dem Buch gekocht hat, waren göttlich! Danke an @essenmitdenise von @chefin.watch für die Einladung 💜 Ich freue mich aufs Nachkochen.
She was too afraid to stand near a window, fearing she would be shot.
Ksenija Hotić @khzen fled a genocide as a child. She rebuilt her life in a foreign country, but she carried her homeland with her in her recipes.
When her family fled Bosnia in 1992, Ksenija carried with her the smell of her grandmother’s kitchen, and the taste of a home she didn’t know if she’d ever see again. Now an award-winning photographer, food stylist, and writer, she has spent years documenting what food really is: nourishment but also identity, grief, survival, and belonging.
This is the first episode of Schnitzel & Stories where we, as hosts, couldn’t hold back our tears. Ksenija is a captivating storyteller who explains what war really means. She takes us inside the cookbook she’s been writing in Sarajevo and shares what it means to cook your way back to yourself.
This one will stay with you.
🔗 Link in bio to listen - or wherever you listen to podcasts
Juhu! 27 Grad am Wochenende! ☀️ Zeit fürs Angrillen.
Leute, das Wetter schreit förmlich nach Grill anschmeißen. Damit ihr nicht planlos seid, hab ich euch meine Favoriten zusammengestellt. Vegan. Vegetarisch oder mit Fleisch: Von der genialen Aji Verde bis zum Maracuja Slaw ist für jeden was dabei und vor allem: kein Standard.
Auf den Grill (und daneben):
Steak au poivre, Satay Spieße, Hühnchen mit Aji Verde, Harissa-Auberginen, Georgische Badrijani, Halloumi Zucchini Spieße, Süßkartoffeln und Ananas Paneer Spieße.
Dazu gibt’s den besten Karotten-Radicchio-Maracuja Slaw, Bohnen-Mais-Avocado Salat, Rotisserie Salat und einen richtig guten Mais Salat. Yumm!
Einfach durchscrollen,
alle Rezepte in meiner Bio finden und das Wochenende genießen.
Was landet bei euch als Erstes auf dem Rost?
55 million people in West Africa are projected to face hunger this year. And like many organisations fighting to stop it, the UN World Food Programme @worldfoodprogramme the world’s largest anti-hunger agency, operating in 120 countries, is running out of money.
We sat down with Kinday Samba, their Regional Director for West & Central Africa, a Gambian nutritionist who has spent 30 years navigating the impossible mathematics of humanitarian crisis, where shrinking budgets and growing need force decisions no one should have to make.
The Sahel, a vast belt of poverty, conflict and climate shocks stretching across Africa, is now the world’s fastest-growing hotbed of extreme violence. And when people there can’t eat, they face three choices: flee, starve, or join an armed group. This is not a distant problem. New episode out now. Tune in wherever you listen to podcasts of follow the link in our bio.
Endlich habe ich es geschafft zu einem der Pop-ups von meinem Freund Julian von @adas.deli zu gehen. Und es war eigentlich wie immer, wenn ich ihn sehe, nur das eben dieses Mal etliche andere Leute da waren. Julian hatte gestern das schöne @restaurant_remi übernommen. Und wie immer, wenn er kocht, gab es viel zu viel gute Sachen. Finger licking good! ❤️ Ihr wisst jetzt also, was ihr verpasst, wenn ihr nicht zu einem seiner nächsten Pop-ups geht. Dann wärt ihr einfach selber schuld! 🫶🏻
Unbezahlte, ungefragte Werbung, selbst bezahltes Essen 🤓
Vor ein paar Tagen habe ich diese neue Bäckerei in Berlin entdeckt und bin einfach in meiner Nase gefolgt. Das war eine gute Entscheidung, denn hier bei @brede.berlin wird alles direkt frisch vor Ort gebacken. Schau mal rein, und hol euch auf jeden Fall auch das Baguette, für mich ist es das beste Baguette in ganz Berlin. ❤️
(Unbezahlte und unbeauftragte Werbung weil lecker!)
