Recipes

Ingredients

• 1 wrap (tortilla)
• 2 tsp roasted red pepper hummus (10 ml)
• 3 lettuce leaves
• 1/2 carrot
• 1/2 bell pepper
• 1 tsp hemp seeds (5 ml)

Instructions

1. Use a vegetable peeler to shave the carrot into long ribbons.
2. Dice the bell pepper and cut the lettuce into strips as well.
3. Lay the wrap out flat and spread it with 2 tsp (10 ml) of red pepper hummus.
4. Pile on the vegetables to taste, scatter the hemp seeds over the top, and roll the wrap up.
5. And now it's your turn! Give it a try and enjoy that wonderful flavor.

Tip: For transport, roll the wraps in parchment paper before you put them in your Blockhütte stainless steel lunch box. That way they stay put.

Ingredients

• 1 wrap (tortilla)
• 4.5 oz chicken (130 g)
• 1/2 bell pepper
• 1/2 onion
• 3 lettuce leaves
• 1 garlic clove
• 1/3 cup creme fraiche (75 g)
• 1/2 cup shredded Gouda (50 g)

Instructions

1. First, cut the onion and the bell pepper into strips, mince the garlic, and dice the chicken.
2. Sear everything together in a skillet over high heat with a little olive oil.
3. Toward the end of cooking, stir 2 tbsp (30 ml) of creme fraiche into the skillet.
4. Spread the remaining creme fraiche over the wrap and top it with some lettuce.
5. Add the finished filling from the skillet and fold the wrap up.
6. Mmm, sounds good, doesn't it? Give it a try and enjoy your wrap on your lunch break.

Ingredients

• 1/2 handful cherry tomatoes
• 1 handful arugula
• 1/3 cup crumbled feta (50 g)
• 5 tsp balsamic vinegar (25 ml)
• 5 tsp olive oil (25 ml)
• 1/2 tsp mild mustard
• Acacia honey

Instructions

1. First wash and dry the arugula, then cut it into bite-sized pieces.
2. Do the same with the tomatoes and add both to a bowl.
3. Next, put the oil, the honey, and the mustard into a small bowl, whisk them together, and pour the mixture over the salad.
4. To round the whole thing off, scatter the feta over the fresh, delicious salad as a topping.
5. Sounds good, right? Go make it and start feasting!

Ingredients

• 1 can tuna
• 1 small onion
• 3 tomatoes
• 2 dill pickles
• 1/4 cup rice (50 g), cooked and cooled
• 4 tbsp mayonnaise (60 ml)
• 2 tbsp pickle brine (30 ml)
• A pinch of salt and pepper

Instructions

1. Wash the onion, the pickles, and the tomatoes and cut them into cubes.
2. Stir the mayonnaise together with the pickle brine and round it off with a pinch of salt and pepper.
3. Now toss all the ingredients together in a large bowl, and you can start feasting right away.
4. And now it's your turn!

Ingredients

• 1/2 cup rolled spelt flakes (40 g)
• 2 tbsp raisins (20 g)
• 1/2 apple
• 2/3 cup plain yogurt (150 g)
• 2 tbsp milk (30 ml)

Instructions

1. Put the spelt flakes, the raisins, and the plain yogurt into a bowl.
2. Then cut the apple into small pieces and add it to the bowl.
3. To give the breakfast bowl its creaminess, stir in the milk.
4. The perfect start to the day, isn't it? Try it now and head into the day with energy.

Ingredients

• 2/3 cup applesauce (150 g)
• 2/3 cup plain yogurt (150 g)
• 1 apple
• 4 tbsp rolled oats (60 ml)
• 1 tbsp sunflower seeds (15 ml)
• 1 tbsp sesame seeds (15 ml)

Instructions

1. First toast the sunflower seeds, the sesame seeds, and the oats in a skillet, then let them cool.
2. While the toasted ingredients cool down in the skillet, spoon the applesauce into a bowl.
3. Now wash, cut, and core the apple.
4. Then spoon the yogurt on top of the applesauce.
5. Finally, place the apple pieces and the oat-and-seed mixture on top of the yogurt-applesauce layer.
6. And just like that you have a light, filling, and healthy breakfast.
7. The Blockhütte team hopes you have fun trying it out!

Ingredients

• 2 slices whole wheat sandwich bread
• 1 tbsp mayonnaise (15 ml)
• 1 tbsp mustard (15 ml)
• 3 lettuce leaves
• 1 large dill pickle
• 4 slices pastrami
• 1/2 red onion
• 2 slices cheddar cheese

Instructions

1. First, toast the slices of bread.
2. Spread one slice with mayonnaise and the other with mustard.
3. Now top one of the two slices with the lettuce and the pastrami slices.
4. Top the other slice with the sliced pickle, the diced onion, and the cheese slices.
5. Put the two slices together, topped sides facing in.
6. To finish, one clean diagonal cut through the sandwich, and eat it RIGHT NOW!

Ingredients

• 1 cup lentils, green or brown, rinsed (250 ml)
• 1 onion, chopped
• 2 carrots, diced
• 2 potatoes, diced
• 2 garlic cloves, chopped
• 1 can diced tomatoes
• 4 cups vegetable broth (1 liter)
• Spices (e.g., cumin, paprika, turmeric, cayenne pepper)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse the lentils and let them drain.
2. Sauté the onion and garlic.
3. Add the carrots, potatoes, and spices and sauté briefly.
4. Stir in the lentils, tomatoes, and vegetable broth.
5. Simmer the stew until the lentils and vegetables are tender.
6. Season with salt and pepper, then pour it straight into your Blockhütte insulated food jar.
7. The insulated food jar keeps the stew hot for up to 14 hours.

Tip: Enjoy this delicious stew at exactly the right temperature with your Blockhütte insulated food jar!

Ingredients

• 1 onion, chopped
• 2 garlic cloves, chopped
• Assorted vegetables (e.g., carrots, potatoes, celery), diced
• 1 can diced tomatoes
• 4 cups vegetable broth (1 liter)
• Spices (e.g., thyme, oregano, pepper)
• Salt to taste
• Optional: beans, peas, spinach
• Fresh herbs for garnish

Instructions

1. Sauté the onion and garlic in a little oil.
2. Add the vegetables and sauté briefly.
3. Stir in the diced tomatoes and the spices.
4. Pour in the vegetable broth, bring it to a boil, then let it simmer over low heat until the vegetables are tender.
5. Add beans, peas, or spinach if you like, and season with salt.
6. Finally, fill the vegetable stew into your Blockhütte insulated food jar.

Tip: The insulated food jar keeps the stew hot for up to 14 hours, perfect for a hearty lunch on the go.

Ingredients

• 1 cup quinoa (250 ml)
• Vegetables of your choice (e.g., bell peppers, cucumbers, tomatoes, corn)
• Fresh herbs (e.g., parsley, cilantro, mint)
• Lemon juice
• Olive oil
• Salt and pepper
• Optional: feta cheese, nuts, dried cranberries

Instructions

1. Cook the quinoa and let it cool.
2. Chop the vegetables and herbs.
3. Whisk together a dressing of lemon juice, olive oil, salt, and pepper.
4. Combine the quinoa, vegetables, herbs, and dressing right in your Blockhütte insulated food jar.
5. Optional: add feta, nuts, and cranberries.
6. Close the jar and enjoy it on the go.
7. Thanks to the Blockhütte insulated food jar, the salad stays fresh for up to 14 hours.

Tip: That's how you enjoy a delicious quinoa salad at just the right temperature, taken anywhere in your Blockhütte insulated food jar.

Ingredients

• 1 cup couscous (250 ml)
• 2 cups vegetable broth (500 ml)
• 2 handfuls fresh spinach
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup feta cheese, crumbled (60 ml)
• A handful of walnuts, coarsely chopped
• Dressing: olive oil, lemon juice, honey

Instructions

1. Cook the couscous in vegetable broth and let it cool.
2. Wash the spinach and pat it dry.
3. Prep the cucumber, bell pepper, onion, feta, and walnuts.
4. Make the dressing from olive oil, lemon juice, honey, salt, and pepper.
5. Layer the couscous, vegetables, spinach, and dressing in your Blockhütte insulated food jar. The jar keeps the salad fresh right through to lunchtime.
6. Toss everything together before eating and enjoy.

Tip: And now it's your turn!

Ingredients

• 1 cup rolled oats (250 ml)
• 2 cups almond milk, or your milk of choice (500 ml)
• 1 ripe banana, mashed
• 1 handful of berries (raspberries, blueberries)
• 1 tbsp honey or maple syrup (15 ml)
• A pinch of cinnamon
• A handful of chopped nuts (almonds, walnuts)

Instructions

1. Heat the oats and almond milk in a saucepan and stir in the banana.
2. Let it simmer over medium heat until the mixture thickens.
3. Pour the oatmeal into your Blockhütte insulated food jar. Add the berries, honey or maple syrup, and cinnamon.
4. Close the insulated food jar and let it rest for 5 to 10 minutes.
5. Sprinkle the nuts on top before you dig in.

Tip: Thanks to your Blockhütte insulated food jar, this warm, fruity oatmeal becomes the perfect breakfast on the go. The perfect start to the day, right?

Ingredients

• 1 cup rolled oats (250 ml)
• 1/2 cup nuts, coarsely chopped (125 ml)
• 1/4 cup dried fruit, diced (60 ml)
• 1 tbsp chia seeds (15 ml)
• 1 tbsp flaxseed (15 ml)
• 1 tsp cinnamon (5 ml)
• 1 cup Greek yogurt (250 ml)
• Honey or maple syrup for sweetening (optional)
• Fresh fruit of your choice (bananas, berries)

Instructions

1. Mix the oats, nuts, dried fruit, chia seeds, flaxseed, cinnamon, and salt.
2. Fill the Greek yogurt (plus honey or maple syrup, if you like) into your Blockhütte insulated food jar.
3. Layer the dry oat mixture on top.
4. Add the fresh fruit on top of that.
5. Close the insulated food jar and take it with you. Stir everything well before eating.

Tip: With this nutty breakfast in your Blockhütte insulated food jar, you start the day exactly right!

Ingredients

• 7 oz whole wheat pasta, e.g., penne or spaghetti (200 g)
• 1 cup tomato sauce (250 ml)
• Assorted vegetables (bell pepper, zucchini, carrots), diced
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tsp olive oil (5 ml)
• A pinch of salt and pepper
• Fresh herbs (basil, oregano)
• Parmesan or vegan cheese (optional)

Instructions

1. Cook the pasta according to the package directions, drain it, and set it aside.
2. Heat the olive oil in a skillet and sauté the onion and garlic in it.
3. Add the vegetables and sauté them lightly.
4. Stir in the tomato sauce and season with salt, pepper, and herbs.
5. Fold the cooked pasta into the sauce.
6. Fill the pasta into your Blockhütte insulated food jar. Sprinkle with fresh herbs and cheese if you like, then close the jar.

Tip: With this simple, tasty pasta dish in your Blockhütte insulated food jar, you can enjoy a warm meal on the go, too.

Ingredients

• 1/2 pineapple, about 1 1/3-1 3/4 lb (600-800 g)
• 1 mango
• 1 1/4 cups unfiltered (cloudy) apple juice (300 ml)

Instructions

1. Cut the pineapple and the mango into evenly sized pieces.
2. Put the cut fruit in the freezer - this gets it cold enough for the smoothie, keeps waste down and makes the fruit last longer.
3. Now wait about two hours.
4. Take out as much fruit as you need. To make the smoothie, pour 1 1/4 cups (300 ml) of cloudy apple juice into your blender first, then add the frozen fruit.
5. Let your blender run for 20 to 40 seconds.
6. And that's it - your cool, tasty, healthy smoothie is ready.

Ingredients

• 1 banana
• 6 strawberries
• 1 1/4 cups unfiltered (cloudy) apple juice (300 ml)

Instructions

1. First cut the banana into seven or eight evenly sized pieces. Quarter the strawberries.
2. Put the cut fruit in the freezer - this gets it cold enough for the smoothie, keeps waste down and makes the fruit last longer.
3. Now wait about two hours.
4. Take out as much fruit as you need. To make the smoothie, pour 1 1/4 cups (300 ml) of cloudy apple juice into your blender first, then add the frozen fruit.
5. Let your blender run for 20 to 40 seconds.
6. And that's it - your cool, tasty, healthy smoothie is ready.

Ingredients

• 2/3 cup freshly squeezed lemon juice (150 ml), about four lemons
• 4 1/4 cups still water (1 liter)
• 1/2 cup sugar (100 g)
• A pinch of salt
• Lemon balm

Instructions

1. Start by bringing 2 cups (500 ml) of the water to a boil in a saucepan with the sugar and the salt.
2. Keep stirring until the sugar has completely dissolved, then let it cool down.
3. Next, top up the boiled water with the lemon juice and the rest of the water (chilled).
4. Finish your lemonade with a little lemon balm - then enjoy your fresh cooldown.
5. Now it's your turn: give it a try.

Ingredients

• 1 cup water (250 ml)
• 2 1/2 tbsp sugar (30 g)
• About 3/4 cup plus 2 tbsp freshly squeezed lime juice (200 ml), about 5 limes
• About 2 1/2 tbsp lemon juice (40 ml), one lemon
• 3-4 mint leaves

Instructions

1. Warm a scant 1/2 cup (100 ml) of the water with the sugar and the mint leaves in a small saucepan over medium heat until the sugar has dissolved.
2. Then let the mixture cool down.
3. Remove the mint leaves from the syrup.
4. Stir together the syrup, water, lime juice and lemon juice, and chill in the refrigerator for at least one hour.
5. Give it another good stir before serving.
6. Add ice cubes, fresh mint leaves and lime slices - and you're done.

Ingredients

• 1 organic lime
• 1 2/3 cups dry vermouth (400 ml)
• Four thin slices of cucumber
• 1 2/3 cups tonic water (400 ml)
• Ice cubes

Instructions

1. First quarter the lime.
2. Fill 4 glasses about 3/4 full with ice cubes and pour a scant 1/2 cup (100 ml) of well-chilled vermouth into each one.
3. Then squeeze the juice of one lime quarter into each glass and drop the lime quarter in as well.
4. Finally add a cucumber slice to each glass and top up with a scant 1/2 cup (100 ml) of well-chilled tonic water.
5. And now it's your turn to make this cocktail!

Ingredients

• 1 3/4 fl oz tequila (50 ml) - El Jimador Blanco
• 1 fl oz lime juice (30 ml)
• 2/3 fl oz triple sec (20 ml) - Cointreau
• Ice cubes

Instructions

1. First, moisten half the rim of the glass with a lime slice, then roll it in salt.
2. Then put all the ingredients into a shaker with ice cubes and shake hard.
3. Now pour the contents into the prepared glass.

Tip: Our tip: be careful not to accidentally pour the drink over the salted rim. The Blockhütte team hopes you have fun trying it out!

Ingredients

• 3/4 cup plus 2 tbsp hot coffee (200 ml)
• 1/2 tbsp sugar
• 2 scoops vanilla ice cream
• 3 1/2 tbsp heavy cream (50 g)
• Chocolate shavings for sprinkling

Instructions

1. First brew a cup of coffee, sweeten it with sugar to taste and let it cool.
2. While your iced coffee cools down, whip the cream until stiff.
3. Finally, put two scoops of vanilla ice cream in a glass and fill it up with the cold coffee.
4. Now top your iced coffee off with a crown of whipped cream. Enjoy right away!

Tip: Coffee is Germany's favorite drink, and we'll show you how to enjoy it as a cooldown in summer too.

Ingredients

• 3 espressos
• 3 tbsp coconut milk
• 3 1/2 tbsp heavy cream (50 g)
• 2 scoops vanilla ice cream
• Shredded coconut
• 1 pinch of cocoa powder

Instructions

1. First pour the coconut milk into a glass.
2. Then pour in the espressos.
3. Now mix everything very well.
4. Finally add the ice cream.
5. Round off the iced coffee with a crown of whipped cream, shredded coconut and a dusting of cocoa.
6. You can dig right in!

Ingredients

• 2 tbsp hazelnuts
• 14 oz ripe papaya (400 g)
• 1 piece of ginger, about 3/4 inch (2 cm)
• 3 cups freshly squeezed orange juice (700 ml)

Instructions

1. We start by chopping the hazelnuts.
2. Peel the papaya, halve it and remove the seeds. Then cut the flesh into rough chunks.
3. Next, the piece of ginger needs to be peeled and diced.
4. Finally, add the papaya and the ginger to the blender along with the orange juice.
5. Once it's blended, finish the juice off with the chopped hazelnuts.
6. Go make it!

Ingredients

• 3 1/2 oz carrots (100 g)
• 5 oz celery root / celeriac (150 g)
• 3 1/2 oz apple (100 g)
• 1 tsp heavy cream

Instructions

1. First peel and wash the carrots and the celery root.
2. Then quarter and core the apple.
3. Next, run the pieces through the juicer one after another.
4. Stir a teaspoon of cream into the result.
5. Your own juice is ready. And now it's your turn!

Ingredients

• 2 1/2 tbsp tonic water (40 ml)
• 1 shot espresso
• Ice cubes

Instructions

1. Besides the espresso, all you need is a tonic water of your choice.
2. First, fill a glass with 2 1/2 tbsp (40 ml) tonic water and ice cubes.
3. Then brew your espresso as usual and let it run down over the tonic water.

Tip: Heads up! If you add the tonic water last, the whole thing foams up and may even overflow.

Ingredients

• Espresso
• 1 scoop vanilla ice cream

Instructions

1. Italians love their espresso, but in summer they love their legendary ice cream just as much.
2. So some bright mind combined the two and created the famous "affogato".
3. For that you need nothing more than a double shot of espresso and vanilla ice cream.
4. Scoop a ball of vanilla ice cream and pour the espresso over it.
5. Now dig in!

Ingredients

• Ice cube tray (stainless steel works best)
• Fresh espresso
• Cold milk

Instructions

1. For espresso ice cubes you need an ice cube tray (stainless steel is best), cold milk and, of course, fresh espresso.
2. For 12 espresso ice cubes, brew three double shots of espresso and pour them into the ice cube tray.
3. Now get it into the freezer, quick.
4. The next day, drop the cubes into a glass, add milk, and you're done.

Tip: Not just a looker - it delivers on flavor, too.

Ingredients

• 1 double shot espresso
• Ice cubes
• Cold milk

Instructions

1. Besides your fresh double shot of espresso, all you need is ice cubes and chilled milk.
2. Put the milk into a glass together with the ice cubes.
3. Then pour the hot espresso over the top.

Tip: It's especially good with fresh organic whole milk straight from the farm. Looking for a dairy-free option? Vegan almond milk works great, too.

Ingredients

• 1/2 cup strong drip coffee (125 ml)
• 2 tsp brown sugar
• 1 fl oz whiskey (30 ml)
• Scant 1/4 cup heavy cream (50 ml)

Instructions

1. For one glass of Irish coffee you need 1/2 cup (125 ml) of strong drip coffee.
2. Add 2 tsp of brown sugar and 1 fl oz (30 ml) of whiskey.
3. Now stir until the sugar has dissolved completely.
4. Then whip a scant 1/4 cup (50 ml) of heavy cream - careful, not too stiff - and let it drip onto the coffee over the back of a spoon. Done!

Tip: A quick word on the whiskey: a mild whiskey is the best fit for Irish coffee. Heavily smoky bottlings, on the other hand, are not recommended - they mask the creamy, sweet flavor you're after.

Ingredients

• Coffee
• 4 tsp brandy (20 ml)
• Heavy cream
• Vanilla sugar
• Sugar cubes
• Chocolate sprinkles

Instructions

1. Sweeten the cream with a little vanilla sugar and whip it stiff.
2. Warm a little brandy, about 4 tsp (20 ml), for roughly one minute in a hot water bath or in the microwave.
3. Meanwhile, brew the coffee.
4. Now put the sugar cubes into the Rüdesheimer coffee cup, pour the brandy over them and light it with a match.
5. Let it burn for about a minute. While it burns, stir with a long spoon so the sugar dissolves.
6. Now fill with coffee to about 3/4 inch (2 cm) below the rim of the cup.
7. Set the whipped cream on top as a dome and garnish with chocolate sprinkles.