The nights are colder, the fire is warmer… Who’s ready for autumn?

Forget Michelin chefs — I gave 2 German engineers to cook our potatoes. Result: zero irregular cubes, 100% potato happiness. Golden, crispy, smoky… fried potatoes with onions & bacon the way they were meant to be.

Three gadgets. One breakfast masterpiece. From a tiny "Eierpiecker" and precise "Eierkocher" to the legendary "Eierschalensollbruchstellenerzeuger" ( yes, this is one word) in Germany, eggs aren’t just boiled… they’re engineered. 🛠️🍳 Do you use any of these at home? 👇 Tell me your egg secrets! #GermanBreakfast #EggPerfection #KitchenGadgets #BreakfastGoals #Eierkocher #Eierpiecker #SoftBoiledEgg

When a German says “let’s go for a beer,” be prepared for a long walk! 🍺🚶‍♀️ The whole beer run — 11 kilometers there and back! It took us quite a while, but hey, beer tastes better when you’ve earned it. Who else has had a “quick stroll” turn into a full-on adventure? Share your stories or tag a friend who’d survive this beer trek! 💪😂 #BeerWalk #EarnYourBeer #POV #FunnyReels #TravelStories #GermanLife #AdventureTime

Sundowner turned into… ground level seating🍹😂 We sat down… and the bench broke. Instead of throwing it away, we gave it a second life — as a herb garden. 🌿✨ It happened on a perfect summer evening — we grabbed our sundowner drinks, sat down to watch the sunset… and the bench had other plans. One loud crack later, we were on the ground, laughing. Now it’s filled with basil, parsley, mint, and chives — fresh herbs I use in my cooking every day. From broken bench to delicious dinners. 🍃🍽️ Would you have done the same? #Upcycling #GardenDIY #HerbGarden #FromTrashToTreasure #SustainableLiving #DIYGarden #UpcycleChallenge #CookingWithHerbs #secondlife

They call it a wind bag (Windbeutel)— I call it a little cloud of happiness ☁️✨ Watch till the end to see the magic inside! Fluffy, airy, and filled with joy — who’s ready for a bite? 🍰💛 This one i

(wait for my reaction at the end) RAW. PORK. ON A BUN. Germans eat raw pork? Yep — it’s called Mettbrötchen, and it’s a real thing. Mettbrötchen — a traditional German snack made of raw minced pork,

How to say "I'm in Holland" without saying "I'm in Holland" So I said nothing. I just bit into a herring and shrimp sandwiches, a piece of aged cheese, and some golden kibbeling. No words, just bites of Dutch heaven. Tag someone who needs to taste this 🇳🇱👇 #IfYouKnowYouKnow #DutchEats #FoodieReels #GuessWhere #GoudaVibes #StroopwafelMagic #HerringBunChronicles #NetherlandsWithoutWords #DutchSnacksOnly #GoudaVibes #KibbelingCravings #FoodieReels #TasteThePlace

Frozen Tomatoes, Cucumber, and Peach. Burrata. That's it. A splash of olive oil and lemon. Eat it cold. Eat it slowly. This viral summer starter @simonauscher is blowing up — and for good reason. Frozen grated tomatoes + cucumber + sweet peach & burrata= pure magic. 🍅🥒🍑🧊 ⠀ It’s cold. It’s juicy. It’s creamy. It’s everything you want when it’s too hot to think. ⠀ ✨ Serve it ice-cold, share with friends — and thank me later. ⠀ Have you tried THE summer recipe yet? Tag someone who needs this in their life 💥👇

I opened the oven… and then everything got out of control 👀🔥 What started as a cozy family lunch turned into a full-blown meat frenzy. Even the dog joined the feast 🍖🐾 #FamilyDinnerGoneWild #PorkKnuckleMadness #FoodForEveryone #DogApproved

Cook!!! Little pot! Cook!!! Inspired by Chintan Kiran Pandya, one of NYC’s best Indian chefs from @dhamakanyc 🔥 I found how He makes the perfect biryani on YouTube, and here’s my twist to cook it at home. ⠀ Want the full recipe? Drop a ❤️ in the comments! #biryani #nycfood #indianfoodlover #homemadebiriyani #foodreels

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Be honest — have you ever looked at that tiny pack of smoked salmon and thought, “Why is this €7?” I used to buy it too. Until I realized I could turn one fresh fish into a week of real meals — flavor-packed, fresh, and so much more satisfying. 👇 Do you usually buy it ready-made or DIY it at home? Tell me your go-to way to enjoy salmon — I’m always looking for new ideas! 🧡

Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

Do YOU know what this is? Most people guess wrong... Spoiler: it’s serious business at a German breakfast table. Germans don’t break eggs. They engineer the break. Meet the tool you didn’t know you needed. Eierschalensollbruchstellenerzeuger — say that five times fast.😅

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