In a hot stainless steel pan, caramelize the peaches in oil. In an oven melt cheese on some slices of bread. Assemble! Salt and scallion goes on top. Enjoy!

Mix everything well in a bowl. Let it rest, then stretch and fold (minimum four times) the dough. Rest again, stretch again. Let it rise for 1-2 hours. Onto a floured surface. Stretch into a rectangle. Fold all four sides in. Cut into two balls. Shape baguettes. Slit the top 3 times. Onto a sheet pan lined with baking paper. Oven preheated to 250C with water in a tray at the bottom (or steam function). Bake until crispy, around 25 minutes.

Cut the fish into strips (for maki) or thin slices (for sashimi or nigiri) or small cubes (for a tartare). Season them according to your liking but be generous with salt. Plate it with rice, fresh veggies, or with good bread as a tartare.

Cut everything to equal size with a sharp knife. Mix everything well. Enjoy.

Cut the beef to 2 cm cubes, and the veggies to small cubes. Sauté the veggies in oil, when soft and charred, add the spices to bloom their flavours, add the tomato paste. Meanwhile on high heat, sear all sides of the beef cubes. Pour the stock into the pan that was used to sear the meat to get all the flavour from the fond. Add the seared beef, the stock, and the bay leaf. Cook on low for as long as it takes for the beef to fall apart.

Serve with bread or rice. Add freshly blanched and seasoned greens or a salad with vinaigrette.

There is much to write about my life in Berlin. However, just recently did I try a restaurant that I walked past almost daily. I visited some friends, and we talked about our life (but mostly about our research) over a shared tagine.

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