18 December 2012
Pamper your guests with the love and passion of alcoholic dessert espuma.The preparation is fast and easy with BASIC textur.Try yourself and you will be amazed.

08 November 2012
Celebrate Christmas with our festive recipes created by C+C Pfeiffer and herba cuisine!

16 October 2012
Discover the first heralds of spring at the turn of the year 2013 with exclusive recipes by Alexander Reiter from Restaurant taste at the Maritim Hotel Munich.

01 October 2012
Be inspired by a marvelous and versatile combination of pumpkin and BASIC textur. Try our pumpkin emulsion with a delicious wild herbs salad and be convinced by the unique stability thanks to BASIC textur.

10 September 2012
Try Pancetta, the air-dried ham speciality from Italy, in a different way.Marinated with BASIC textur Pancetta tastes extra mild, aromatic and delicate.

29 August 2012
Please feel inspired by BASIC textur once again and discover a delicious cross over from salmon sashimi with water melon emulsion and an extraordinary cucumber gin espuma.

14 August 2012
Pamper yourself this week by using BASIC textur and Herbasweet in our three ice-cold delights: sour cherry sorbet, yoghurt ice cream and the classical vanilla ice cream!

 

30 July 2012
You will be fascinated by BASIC textur and 3 special delight components: Turbot fillet with lemons in 3 textures and Heiko Antoniewicz’s candied olives.

 

16 July 2012
Our grill sauces will make each of your BBQ events a highlight of the season!

 

11 June 2012
Summer time – Strawberry time with BASIC textur

 

30 May 2012
Let this creation by Heiko Antoniewicz melt in your mouth: Rhubarb, raspberry and coriander ice cream with honey-chocolate-sauce.

 

14 May 2012
Enjoy our savory light “Cold cuts from pork with apple vinaigrette and light cream cheese crostini”.

 

30 April 2012
Simple, delicious and very versatile: "Marinated celery with light celery mousse and baked celery leaves", a creation of Michael Hummel, winner of our facebook competition

 

23 April 2012
"Sweet potato, candied ginger, confited olives" by Heiko Antoniewicz.

 

02 April 2012
A very tasty dish with BASIC textur presented by Jacob Tracy (chef from the hotel and restaurant “Zum Rittmeister”) at Gastro Premium Night 2012 


20 March 2012
Asparagus season is just around the corner!
The classic sauce with asparagus: Sauce Hollandaise – simply homemade!


05 March 2012
Fast and easy to prepare: Pear tarte with goat cheese ice cream.

 

20 February 2012
Recipes Intergastra 2012

08 February 2012
herba cuisine at Intergastra 2012


06 February 2012
A seasonal delicacy: Skrei on potato mousseline, foam of capers and red beets.


23 January 2012
A delight from the oven: Rack of lamb with herb crust, bean cassoulet and pear-balsamic-chips

 

09 January 2012
A light recipe for a successful start of the New Year. Poached rainbow trout with a warm horseradish cream, braised cucumbers and a crispy skin.

27 December 2011
Fast and delicious: Venison loin and goose liver, wrapped in spiced bread and garnished with root vegetables.



12 December 2011
Our todays treat: Gingerbread mousse with citrus fruit salad and almond brittle.

28 November 2011
With compliments of the Christmas season. Our goose pralines with lingonberry chutney and lentil vinaigrette are an ideal amuse-bouche for your pre-Christmas menu.

14 November 2011
Mulled wine does not always have to be hot! Today we show you an ice-cold variation.

31 October 2011
Nifty pumpkin recipes

 

20 October 2011
Try the recipes we presented at Anuga 2011

 

17 October 2011
A little inspiration for the cold days

 

7 October 2011
herba cuisine at Anuga 2011 in Cologne


4 October 2011
Enjoy your favourite chocolates in a new "light" variety.

 

19 September 2011
The classic Quiche Lorraine, especially light and crispy.

 

5 September 2011
We love tiramisu! And with our light recipe you will fall in love with it all over again.

 

1 September 2011
From the press (GHI 8/2011): Tangy Ideas, Cool Cocktails, Best Spirits

 

22 August 2011
A little inspiration for a light summer dish.

 

8 August 2011
Our tangy, foamed cocktails are just the right thing to offer your guests on hot summer days.

 

29 July 2011
Herbafood Ingredients GmbH  - Main sponsor of the "Chef of the Year 2011"

 

25 July 2011
A pasta variation that servea up a breath of “dolce vita” even on a dull day

 

12 July 2011
Ice creams and sorbets that do not melt anymore? Not a problem with Basic Textur!

 

27 June 2011
Stuffed fillet of Havelland apple pork with chanterelle risotto -
is a wonderful fresh meal

 

14 June 2011
Duo of trout and dill froth - a light fluffy starter

 

30 May 2011
Summer dressings - fast and easy to prepare

 

16 May 2011
Cucumber gazpacho with cucumber salmon tartare - a refreshingly light starter 

 

2 May 2011
Rhubarb Parfait - especially on warm spring days a delicacy

 

29 April 2011
Sauce Hollandaise - the classical companion to asparagus 

 

18 April 2011
New creations with Basic Textur and more herba cuisine products, created by Heiko Antoniewicz at Gastro Vision 2011 (PDF)

 

11 April 2011
Recipes Gastro Vision 2011 (PDF)

 

7 April 2011
"Basic Textur" – the new product innovation from Herbafood Ingredients GmbH