Do you too have the urge to satisfy your culinary wanderlust? We offer an extensive selection of high-quality kitchen utensils to help you embark on your journey into international culinary delights. The Victorinox GrandMaître Santoku Knife is a real all-rounder. And the FRANKFURTER BRETT chopping board with practical plastic bowls keeps everything in order when preparing your exotic delicacies, while the eva solo refrigerator carafe means refreshment is on hand.

Discover this and many more reliable companions for your culinary trip around the world, as well as inspiring recipe ideas guaranteed to bring the unmistakable smells and aromas of distant lands drifting into your kitchen at home.

One board, many variations

Where better to bring to whole world into your home and enjoy it will all your senses than in the kitchen? This is why we invite you to join us on a culinary journey around the world. Look forward to exciting aromas, exotic ingredients and extraordinary tasty creations: with our international recipe ideas, you can enjoy the spicy variety of Hawaii, Israel's fiery national dish or Sweden's sweetest temptation on your own dining table at home.
Ingredients - 4 people
For the salmon salad:
  • 300 g fresh salmon fillet in sushi quality
  • 500 g tomatoes
  • 1 bunch of spring onions
  • 1/2 tsp. coarse sea salt
  • 2 tbsp. white wine vinegar
  • 3 tbsp. lime juice
  • 1/2 tsp. medium hot mustard
  • 1 tsp. honey
  • 2 tbsp. oil
  • Salt, pepper
For the sweet potato chips:
  • 2 sweet potatoes
  • 2 tbsp. starch
  • 80 ml olive oil
  • 1 tbsp. brown sugar
  • 1 tsp. chilli powder
  • 1 tsp. paprika powder
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 1 tsp. white pepper
  • 2 tsp. salt

Preparation
  • Season the salmon fillet with sea salt, wrap it in cling film and leave to infuse in the refrigerator over night.
  • Marinade: mix the vinegar, lime juice, honey and mustard together, add the oil and season with fresh pepper and salt to taste.
  • Core and dice the tomatoes. Slice the spring onions into rings. Dice the salmon fillet, add it to the marinade and mix all the ingredients together.
  • Preheat the oven to 220° degrees fan. Slice the sweet potatoes into wafer-thin slices. Place the potato slices in a bowl, add 1 tbsp. of starch and fill the bowl with warm water. Leave the potatoes to soak for 15-20 minutes.
  • Remove the potatoes from the water and spread out on kitchen paper to dry. Mix the oil with all the spices and the remaining starch, turn the potatoes in the oil mixture and spread out on a baking tray.
  • Bake the sweet potato chips in the oven for approx. 25 mins. Turn the potato chips half way through the cooking time. Then leave the chips to cool for 5-10 minutes. And you're done! Enjoy your meal.
Ingredients - 4 people
  • 10 fresh tomatoes, diced or 800 g tinned
  • 4 eggs
  • 1/2 bunch of fresh coriande
  • 3 tbsp. olive oil
  • 4 garlic cloves
  • 1 tbsp. sweet paprika powder
  • 1 tsp. cumin
  • 1/2 tsp. chilli powder
  • 1 tsp. salt

Preparation:
  • Finely chop the garlic cloves and coriander. Heat the olive oil in a pan at medium heat. Add the garlic, paprika powder and cumin and brown lightly for 2-3 minutes.
  • Add the diced tomatoes and season the sauce with salt. Simmer on a low heat with the lid closed for 15 minutes. Then stir in some of the coriander.
  • Make small hollows in the sauce with a wooden spoon. Break an egg in to each of these hollows, there should be tomato sauce between each egg.
  • Put the lid on again and simmer at medium heat for 5-10 minutes without lifting the lid. Then sprinkle the remaining coriander over the shakshuka and serve in the pan. Enjoy your meal.
Ingredients for 12 buns
For the yeast dough:
  • 250 ml whole milk
  • 25 g fresh yeast
  • 75 g soft butter
  • 450 g flour
  • 50 g suga
  • 1 pinch of salt
For the cinnamon filling:
  • 90 g soft butter
  • 50 g cinnamon sugar
  • 1 tsp. cocoa powder for baking
  • optional: 1 pinch of ground cardamom
Optional topping:
  • 1 egg, whisked with water
  • Icing sugar


Preparation:
  • Yeast dough:heat the milk in the pan until it is lukewarm. Skim off approx. 5-6 tbsp. and mix in a bowl with the crumbled fresh yeast until the yeast dissolves. Add the butter to the rest of the milk cubed and melt on a low heat. Then knead the yeast milk, milk with butter, flour, sugar and salt for several minutes to an elastic, soft, smooth dough. It should come away from the edge of the bowl and should not be too sticky.
  • Shape the dough into a ball, place in a bowl, cover tightly with cling film and the tea towel and place in a warm place free from draughts for approx. 1 hour. Then punch the dough once in the bowl and roll out to a rectangle of approx. 40x60 cm in size on a lightly floured surface.
  • Cinnamon filling: mix the butter, cinnamon sugar and cocoa powder with a blender. Smooth and spread this mixture on the dough rectangle.
  • Then fold the dough into thirds like a letter. Use a large knife to cut 12 dough strips (each with a width of approx. 2 cm) parallel to the short side and roll them up like a snail. Cover the cinnamon buns loosely with a kitchen towel and leave to stand for 30 minutes. Pre-heat the oven to 200 degrees Celsius, coat the cinnamon buns with the beaten egg and sprinkle with icing sugar. Bake in the oven for approx. 13-15 minutes.

Prepare effortlessly, serve in style