{"id":2153,"date":"2026-03-20T12:27:51","date_gmt":"2026-03-20T11:27:51","guid":{"rendered":"https:\/\/blogs.fu-berlin.de\/fubest\/?p=2153"},"modified":"2026-03-20T12:28:04","modified_gmt":"2026-03-20T11:28:04","slug":"the-fu-best-cookbook","status":"publish","type":"post","link":"https:\/\/blogs.fu-berlin.de\/fubest\/2026\/03\/20\/the-fu-best-cookbook\/","title":{"rendered":"The FU-BEST Cookbook"},"content":{"rendered":"\n<p><strong>Welcome to our cookbook! <\/strong><\/p>\n\n\n\n<p>Each of us in the team has come up with one (or more) tasty recipes to share with you. <\/p>\n\n\n\n<p>We thought to share you delicious, budget-friendly, and easy recipes, and we hope these ideas will inspire you when you&#8217;re thinking about what to buy and cook. Plus, they\u00b4re also perfect for impressing your friends and family when you head back home!<\/p>\n\n\n\n<p class=\"has-large-font-size\"><strong>Kristina\u00b4s Recipes<\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Pink Pasta<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"754\" height=\"553\" src=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/PinkPasta-1.jpg\" alt=\"\" class=\"wp-image-2277\" srcset=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/PinkPasta-1.jpg 754w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/PinkPasta-1-300x220.jpg 300w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/PinkPasta-1-250x183.jpg 250w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/PinkPasta-1-550x403.jpg 550w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/PinkPasta-1-245x180.jpg 245w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/PinkPasta-1-409x300.jpg 409w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/PinkPasta-1-682x500.jpg 682w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption class=\"wp-element-caption\">via <a href=\"https:\/\/www.gaumenfreundin.de\/pink-pasta-rezept\/\">Pink Pasta, das Rezept zum Foodtrend<\/a><\/figcaption><\/figure>\n\n\n\n<p>This is a quickly prepared, very fresh and colourful meat-free spring and summer recipe (but also a great vitamin booster in winter since you can get all ingredients all year round). It\u2019ll give your taste buds something to talk about for days!<\/p>\n\n\n\n<p><em><strong>Ingredients (for 2)<\/strong><\/em>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200g cubed and pickled beetroot<\/li>\n\n\n\n<li>1 garlic clove<\/li>\n\n\n\n<li>Some olive or sunflower oil<\/li>\n\n\n\n<li>1\/2 teaspoon of grated lemon zest<\/li>\n\n\n\n<li>1 tablespoon of lemon juice<\/li>\n\n\n\n<li>Salt, pepper<\/li>\n\n\n\n<li>250g pasta (Rigatoni, Penne, or Spaghetti)<\/li>\n\n\n\n<li>125g Feta (sheep\u2019s or goat\u2019s cheese)<\/li>\n\n\n\n<li>35g Cashew nuts (unsalted)<\/li>\n\n\n\n<li>Optional: Some small mint leaves to sprinkle on top<\/li>\n<\/ul>\n\n\n\n<p><em>Preparation time:<\/em> 15-20 minutes<\/p>\n\n\n\n<p><em>Difficulty:<\/em> Simple \u2013 but you will need a stick blender!<\/p>\n\n\n\n<p>1. Boil the pasta according to the instructions on the package.<\/p>\n\n\n\n<p>2. In the meantime, set aside two tablespoons of the cubed beetroot. Put the rest in a pot and heat gently.<\/p>\n\n\n\n<p>3. Add the chopped garlic, feta (put a little aside to sprinkle over the finished dish), cashew nuts, lemon juice and zest and blend to a smooth paste with the stick blender. Turn off the heat.<\/p>\n\n\n\n<p>4. Mix together the pasta and the beetroot paste and add salt and pepper according to your taste. Serve sprinkled with the remaining beetroot cubes and feta and, if you like, mint leaves.<\/p>\n\n\n\n<p><strong>Guten Appetit!<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Turkisch Flatbread &#8222;Pizza&#8220;<\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"358\" src=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/Fladenbrot.jpg\" alt=\"\" class=\"wp-image-2278\" style=\"width:474px;height:auto\" srcset=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/Fladenbrot.jpg 427w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/Fladenbrot-300x252.jpg 300w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/Fladenbrot-250x210.jpg 250w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/Fladenbrot-215x180.jpg 215w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/Fladenbrot-358x300.jpg 358w\" sizes=\"auto, (max-width: 427px) 85vw, 427px\" \/><figcaption class=\"wp-element-caption\">via <a href=\"https:\/\/eat.de\/rezept\/tuerkisches-fladenbrot\/\">T\u00fcrkisches Fladenbrot | Rezept<\/a><\/figcaption><\/figure><\/div>\n\n\n<p>A great and quick meal for those days when you don\u2019t feel like cooking but need more than a sandwich or a salad. Superb for sharing and lends itself to all kinds of variations.<\/p>\n\n\n\n<p><em><strong>Ingredients (serves 3)<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pide bread \u2013 you can get it in supermarkets but often also at your local D\u00f6ner place<\/li>\n\n\n\n<li>Mayonnaise and ketchup<\/li>\n\n\n\n<li>6 round slices of cooked ham (\u201eKochschinken\u201c)<\/li>\n\n\n\n<li>2-3 tomatoes<\/li>\n\n\n\n<li>A little dried oregano<\/li>\n\n\n\n<li>6 slices of cheese (I normally use Gouda or Cheddar but you can use any cheese that melts well)<\/li>\n<\/ul>\n\n\n\n<p><em>Preparation time:<\/em> 20 minutes<\/p>\n\n\n\n<p><em>Difficulty:<\/em> Simple<\/p>\n\n\n\n<p>1. Using a long bread knife, cut the pide <em>horizontally<\/em> in two halves.<\/p>\n\n\n\n<p>2. Spread mayonnaise on the bottom half and ketchup on the top half.<\/p>\n\n\n\n<p>3. Place the ham on the bottom half. Cut the tomatoes into slices and spread them on the ham. Sprinkle with a little oregano.<\/p>\n\n\n\n<p>4. Lay the cheese on top of the tomatoes. The slices can overlap but shouldn\u2019t go too far over the edge of the pide or it will get messy in the oven.<\/p>\n\n\n\n<p>5. Put the top half of the pide on the bottom half, place on a sheet of baking paper on the oven rack and put it in the oven. Bake at ca. 180 degrees for 10 minutes (the cheese should have melted but the pide shouldn\u2019t get too crispy.<\/p>\n\n\n\n<p>6. Take the pide out and cut into 6 pieces like a pizza.<\/p>\n\n\n\n<p><em>Variations<\/em>: garlic butter, tomatoes, black olives, sliced feta cheese&nbsp; \/&nbsp; BBQ sauce, tuna, sweetcorn, cheese&nbsp; \/&nbsp; whatever you like<\/p>\n\n\n\n<p><strong>Guten Appetit!<\/strong><\/p>\n\n\n\n<p class=\"has-large-font-size\"><strong>David\u00b4s Recipe<\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>&#8222;Kochk\u00e4se&#8220; with bread and onions<\/strong><\/p>\n\n\n<div class=\"wp-block-image is-resized\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"709\" height=\"544\" src=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/Bildschirmfoto_27-10-2025_161836_www.moeyskitchen.com_.jpeg\" alt=\"\" class=\"wp-image-2230\" srcset=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/Bildschirmfoto_27-10-2025_161836_www.moeyskitchen.com_.jpeg 709w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/Bildschirmfoto_27-10-2025_161836_www.moeyskitchen.com_-300x230.jpeg 300w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/Bildschirmfoto_27-10-2025_161836_www.moeyskitchen.com_-250x192.jpeg 250w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/Bildschirmfoto_27-10-2025_161836_www.moeyskitchen.com_-550x422.jpeg 550w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/Bildschirmfoto_27-10-2025_161836_www.moeyskitchen.com_-235x180.jpeg 235w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/Bildschirmfoto_27-10-2025_161836_www.moeyskitchen.com_-391x300.jpeg 391w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/Bildschirmfoto_27-10-2025_161836_www.moeyskitchen.com_-652x500.jpeg 652w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption class=\"wp-element-caption\">via <a href=\"https:\/\/www.moeyskitchen.com\/2016\/11\/kochkaese-fissler-werbung.html\">Hessischer Kochk\u00e4se \u2013 eine regionale Spezialit\u00e4t &#8211; moey&#8217;s kitchen foodblog<\/a><\/figcaption><\/figure><\/div>\n\n\n<p>This is a traditional meal from my hometown and its region &#8222;Hessen&#8220;. I prefer to eat it while enjoying a glass of cold &#8222;Apfelwein&#8220;, which is similar to a typical Cider. To garnish the meal you can put caraway on top of it. &#8222;Kochk\u00e4se&#8220; can also be served with a good &#8222;Schnitzel&#8220;. As I grew up with it, I can\u00b4t imagine to live without &#8222;Kochk\u00e4se&#8220;!<\/p>\n\n\n\n<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Slices of rustic bread (or any bread you prefer)<\/li>\n\n\n\n<li>50g Butter<\/li>\n\n\n\n<li>200g Harz cheese, diced<\/li>\n\n\n\n<li>200g processed cheese, diced<\/li>\n\n\n\n<li>250g curd cheese<\/li>\n\n\n\n<li>1 teaspoon of baking soda<\/li>\n\n\n\n<li>Caraway<\/li>\n\n\n\n<li>3 onions, chopped<\/li>\n\n\n\n<li>2 tablespoons of vinegar<\/li>\n\n\n\n<li>4 tablespoons of oil<\/li>\n\n\n\n<li>Salt<\/li>\n\n\n\n<li>Pepper<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Start by putting butter, harz cheese and processed cheese e together in a pot while stirring it over medium heat until creamy. <\/li>\n\n\n\n<li>When everything is mixed into a homogeneous mass, add baking soda and stir for another 2 minutes. Then allow to cool to lukewarm.<\/li>\n\n\n\n<li>Add the curd cheese, stir in, and season with salt. That\u00b4s your &#8222;Kochk\u00e4se&#8220;!<\/li>\n\n\n\n<li>Mix vinegar, oil, salt, and pepper to make a vinaigrette and pour over the onions.<\/li>\n\n\n\n<li>Spread butter and &#8222;Kochk\u00e4se&#8220; on the bread, add carawy seeds, and spread the onions on top.<\/li>\n<\/ol>\n\n\n\n<p><strong>Additional Tip:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>You can lightly toast the bread so that the &#8222;Kochk\u00e4se&#8220; melts on top.<\/li>\n<\/ul>\n\n\n\n<p><strong>Guden!<\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading has-large-font-size\">Xingye\u00b4s Recipe<\/h2>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Chinese tomato and egg stir-fry<\/strong><\/p>\n\n\n<div class=\"wp-block-image is-resized\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry.png\" alt=\"\" class=\"wp-image-2161\" srcset=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry.png 1024w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry-300x300.png 300w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry-150x150.png 150w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry-768x768.png 768w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry-48x48.png 48w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry-250x250.png 250w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry-550x550.png 550w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry-800x800.png 800w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry-180x180.png 180w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/chinese-tomato-and-egg-stir-fry-500x500.png 500w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><figcaption class=\"wp-element-caption\">via <a href=\"https:\/\/thefoodie.menu\/recipes\/chinese-tomato-and-egg-stir-fry\">How To Make Chinese Tomato And Egg Stir Fry | Foodie<\/a><\/figcaption><\/figure><\/div>\n\n\n<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3-4 Tomatoes<\/li>\n\n\n\n<li>3-4 Eggs<\/li>\n\n\n\n<li>half Scallion<\/li>\n\n\n\n<li>Salt, oil, sugar, vinegar, white pepper<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Boil the water and put tomatoes in it for a few seconds. Then it is easier to peel. Then cut tomatoes into wedges (optional). Or just directly cut the tomatoes into wedges (Remove the stems).<\/li>\n\n\n\n<li>Chop the scallion. <\/li>\n\n\n\n<li>Then crack all eggs into a bowl and season with a little bit salt, a little bit white pepper and a little bit vinegar (a little bit is like \u00bc teaspoon). Beat eggs until the whites and yolks are well integrated (like about 20-30 seconds). *If you don\u2019t have vinegar, then don\u2019t add it. Black pepper is also okay\u2026<\/li>\n\n\n\n<li>Preheat the wok or the non-stick pan over medium heat. Then add some oil (like 2 tablespoon) and add the beaten egg mixture in the pan when it is hot. Scramble the eggs and remove from the pan. Set aside. (Don\u2019t overcook the eggs, can get it out when it takes shape but still moist looking)<\/li>\n\n\n\n<li>Back to the pan, add some oil (like 1 tablespoon) and scallion to the pan, and add the tomatoes after 5 seconds.<\/li>\n\n\n\n<li>Stir-fry for 30 seconds or so and add a little bit water. Leave to cook until the tomato becomes a little mushy. (if your stove gets very hot and liquid tends to cook off very quickly in your pan, add a little more water).<\/li>\n\n\n\n<li>Add the scrambled eggs back to the pan. Sprinkle salt, sugar and scallions over. Give everything a quick stir to combine.<\/li>\n\n\n\n<li>Serve with steamed rice or noodle. Whatever you like.<\/li>\n<\/ol>\n\n\n\n<p>Feel free to add more or less seasonings, etc. You can adjust this recipe to your taste.<\/p>\n\n\n\n<p><strong>Guten appetit! <\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-large-font-size\"><strong>Fruzsina\u00b4s Recipe<\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Roasted root vegetables<\/strong><\/p>\n\n\n<div class=\"wp-block-image is-resized\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"740\" height=\"555\" src=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/IMG_2296.jpg\" alt=\"\" class=\"wp-image-2162\" srcset=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/IMG_2296.jpg 740w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/IMG_2296-300x225.jpg 300w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/IMG_2296-250x188.jpg 250w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/IMG_2296-550x413.jpg 550w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/IMG_2296-240x180.jpg 240w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/IMG_2296-400x300.jpg 400w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/IMG_2296-667x500.jpg 667w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption class=\"wp-element-caption\">via <a href=\"https:\/\/toriavey.com\/oven-roasted-root-vegetables\/\">Tori Avey&#8217;s Easy Oven Roasted Root Vegetables: Delicious Recipe<\/a><\/figcaption><\/figure><\/div>\n\n\n<p>These roasted root vegetables are an easy, healthy, and colorful option for a main dish or side. Roasting brings out the natural flavors, and the herbs make them super tasty. Adding red onions and garlic gives them extra aroma, while the tahini and lemon yogurt add a nice kick that highlights their sweetness and adds a bit of freshness.<\/p>\n\n\n\n<p><strong>Equipment:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>large rimmed baking sheet (with or without parchment paper)<\/li>\n<\/ul>\n\n\n\n<p><strong><em>Ingredients (what i mostly prefer):<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 sweet potatoes<\/li>\n\n\n\n<li>2 parsnip (medium sized) peeled and halved lengthwise<\/li>\n\n\n\n<li>3 red potatoes&nbsp;scrubbed clean, peel on<\/li>\n\n\n\n<li>1-2 beets&nbsp;(red or golden), trimmed and scrubbed clean<\/li>\n\n\n\n<li>1 carrots (large)&nbsp;peeled and halved lengthwise<\/li>\n\n\n\n<li>1 large red onion or 2 smaller ones, peeled and cut into larger wedges lengthwise.<\/li>\n\n\n\n<li>6&nbsp;whole garlic cloves&nbsp;large sized<\/li>\n\n\n\n<li>ca. 1\/2&nbsp;cup&nbsp;olive oil&nbsp;<\/li>\n\n\n\n<li>2&nbsp;sprigs&nbsp;fresh rosemary&nbsp;and 2 sprigs fresh thyme (or 3tsp dried rosemary and 2 tsp dried thyme)<\/li>\n\n\n\n<li>1&nbsp;tsp&nbsp;ground cumin<\/li>\n\n\n\n<li>1-2 tsp salt&nbsp;or more to taste<\/li>\n\n\n\n<li>1\/4&nbsp;tsp&nbsp;black pepper&nbsp;or more to taste<\/li>\n<\/ul>\n\n\n\n<p><strong><em>Ingredients for the Lemon Yogurt: <\/em><\/strong><\/p>\n\n\n\n<p>Ingredients for the Lemon Yogurt:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Zest a lemon to get about 1,5 tsp<\/li>\n\n\n\n<li>350g extra thick Greek-style yogurt<\/li>\n<\/ul>\n\n\n\n<p><strong><em>Ingredients for the Tahini Sauce: <\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60g tahini paste<\/li>\n\n\n\n<li>1 1\/2 tbsp lemon juice<\/li>\n\n\n\n<li>1 tsp honey (optional)<\/li>\n\n\n\n<li>A pinch of salt (to taste)<\/li>\n\n\n\n<li>1 garlic clove, crushed (optional)<\/li>\n\n\n\n<li>3 tbsp water (or more, as needed)<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Place a rack in the middle of your oven and preheat to 200\u00b0C (180\u00b0C for fan). Cut all the vegetables into chunks about 1 1\/2 inches wide \u2013 the key is to cut everything to the same size so they cook evenly. In a large mixing bowl, toss the cut vegetables, red onions, and garlic cloves with 3 tbsp olive oil, cumin, salt, and pepper until everything is evenly coated.<\/li>\n\n\n\n<li>Brush a large rimmed baking sheet with the remaining 1 tbsp olive oil. Spread the vegetables evenly on the sheet, then place the rosemary and thyme sprigs on top, evenly spaces across the sheet. Roast for 15 minutes, then stir the vegetables, moving the outer pieces to the center and the center ones to the edges. Put them back in the oven and continue roasting for another 15-25 minutes until the largest pieces are tender.<\/li>\n\n\n\n<li>Remove the rosemary sprigs, then stir the vegetables (some rosemary leaves will stay, which is fine). Season with extra salt and pepper if needed.<\/li>\n\n\n\n<li>While the tomatoes are roasting, prepare the lemon yogurt and tahini sauce.<\/li>\n\n\n\n<li>Mix the yogurt with the grated lemon zest and \u00bc tsp salt. Store in the fridge until you&#8217;re ready to serve.<\/li>\n\n\n\n<li>Tahini souce: Whisk all ingredients together, except for the water. Gradually add water while whisking until the sauce is smooth and pourable. Taste and adjust the seasoning as needed.<\/li>\n\n\n\n<li>The vegetables are great served warm or at room temperature. Transfer them to a bowl or platter. Drizzle with the lemon yogurt and tahini sauce, then serve with pita bread.<\/li>\n<\/ol>\n\n\n\n<p><strong>Additional tips:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>You can use any mix of root vegetables you like. Not into sweet potatoes? Just swap them for regular potatoes. Can\u2019t find parsnips? Add more carrots instead. Butternut squash works great here, too.<\/li>\n\n\n\n<li>If you\u2019re using red beets, keep in mind they\u2019ll release a pink juice that can color the other veggies. I think it looks nice, but if you\u2019d rather not have pink veggies, just leave the beets out.<\/li>\n\n\n\n<li>I like to keep the seasoning simple with salt, pepper, cumin, rosemary, and thyme to bring out the veggies\u2019 natural flavors. If you want some heat, sprinkle in some chili flakes.<\/li>\n\n\n\n<li>This dish tastes just as good warm or at room temperature, and it&#8217;s super simple to make ahead and reheat.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p><strong>J\u00f3 \u00e9tv\u00e1gyat!<\/strong><\/p>\n\n\n\n<p class=\"has-large-font-size\"><strong>Maria\u00b4s Recipe<\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Blini (Russian Crepes)<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"711\" height=\"466\" src=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/blini.jpg\" alt=\"\" class=\"wp-image-2279\" srcset=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/blini.jpg 711w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/blini-300x197.jpg 300w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/blini-250x164.jpg 250w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/blini-550x360.jpg 550w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/blini-275x180.jpg 275w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/10\/blini-458x300.jpg 458w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption class=\"wp-element-caption\">via <a href=\"https:\/\/tarasmulticulturaltable.com\/blinchiki-russian-crepes\/\">Blini (Russian Crepes) &#8211; Tara&#8217;s Multicultural Table<\/a><\/figcaption><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>These large, thin pancakes are perfect for pairing with a variety of sweet or savory options.<\/p>\n\n\n\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0cups\u00a0(250g) all-purpose flour<\/li>\n\n\n\n<li>1\u00a0tablespoon\u00a0(12g) granulated sugar<\/li>\n\n\n\n<li>1\/2\u00a0teaspoon\u00a0salt<\/li>\n\n\n\n<li>2-3\u00a0cups\u00a0(470-710ml) milk<\/li>\n\n\n\n<li>2\u00a0large eggs<\/li>\n\n\n\n<li>2\u00a0tablespoons\u00a0(30ml) vegetable oil\u00a0plus more or butter for the pan<\/li>\n<\/ul>\n\n\n\n<p><strong><em>For serving<\/em><\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sour cream<\/li>\n\n\n\n<li>Honey or sweetened condensed milk<\/li>\n\n\n\n<li>Jam<\/li>\n\n\n\n<li>Peanut butter<\/li>\n\n\n\n<li>Maple syrup<\/li>\n\n\n\n<li>Ham<\/li>\n\n\n\n<li>Cheese<\/li>\n\n\n\n<li>etc.<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a large bowl, whisk together the flour, sugar, and salt.<\/li>\n\n\n\n<li>Slowly whisk in the milk until combined and no lumps remain. Add 2 cups (470ml) milk for slightly thicker and easier to handle pancakes or up to 3 cups (710ml) milk for thinner, more delicate pancakes.<\/li>\n\n\n\n<li>Whisk in the eggs, followed by the vegetable oil. If too thick, slowly add a little more milk. If too thin, slowly add a little more flour.<\/li>\n\n\n\n<li>Cover the bowl and allow to rest at room temperature for 15-30 minutes.<\/li>\n\n\n\n<li>Place a large nonstick skillet or pan over medium low heat. Lightly grease with oil or butter.<\/li>\n\n\n\n<li>Once thoroughly heated, add 1\/4 \u2013 1\/3 cup (60-80ml) batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer.<\/li>\n\n\n\n<li>Cook until set on the top and the bottom turns golden, about 2 minutes.<\/li>\n\n\n\n<li>Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more oil and repeat with remaining batter.<\/li>\n\n\n\n<li>Serve immediately with a topping of your choice!<\/li>\n<\/ol>\n\n\n\n<p>\u043f\u0440\u0438\u044f\u0442\u043d\u043e\u0433\u043e \u0430\u043f\u043f\u0435\u0442\u0438\u0442\u0430!<\/p>\n\n\n\n<p class=\"has-large-font-size\"><strong>Philip\u00b4s Recipe<\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Vegan Banana \u201eBread\u201c<\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"767\" src=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-1024x767.jpg\" alt=\"\" class=\"wp-image-2164\" style=\"width:442px;height:330px\" srcset=\"https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-1024x767.jpg 1024w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-300x225.jpg 300w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-768x575.jpg 768w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-1536x1151.jpg 1536w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-2048x1535.jpg 2048w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-1200x899.jpg 1200w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-250x187.jpg 250w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-550x412.jpg 550w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-800x599.jpg 800w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-240x180.jpg 240w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-400x300.jpg 400w, https:\/\/blogs.fu-berlin.de\/fubest\/files\/2025\/03\/20191024_175348-667x500.jpg 667w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><\/figure><\/div>\n\n\n<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 big bananas (or 4 small ones)<\/li>\n\n\n\n<li>250g all-purpose flour (\u201cWeizenmehl Typ 405\u201d in Germany) (can also use 150g almond flour plus 100g all-purpose flour)<\/li>\n\n\n\n<li>80g sugar<\/li>\n\n\n\n<li>10g baking powder (<strong><u>not<\/u><\/strong> baking soda)<\/li>\n\n\n\n<li>80g peanut butter (use the runny, organic kind and stir before measuring)<\/li>\n\n\n\n<li>Vanilla extract to taste (or use 1-2 packets of \u201cVanillezucker\u201d as part of the 80g of sugar)<\/li>\n\n\n\n<li>Pinch of salt<\/li>\n\n\n\n<li>Plant-based milk to loosen the dough if necessary<\/li>\n\n\n\n<li>Walnuts, chocolate, or whatever you want to add<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix dry ingredients (flour, baking powder and salt).<\/li>\n\n\n\n<li>In a separate bowl, smash the bananas and mix in sugar, peanut butter and vanilla extract.<\/li>\n\n\n\n<li>Mix in the dry ingredients into the wet ingredients.<\/li>\n\n\n\n<li>Fold in mix-ins like chopped chocolate and\/or walnuts.<\/li>\n\n\n\n<li>Pour the batter into a pan lined with parchment paper (or use plant-based butter\/margarine to butter the inside of the pan).<\/li>\n\n\n\n<li>Bake at 175\u00b0C for about 30 minutes (depends of the oven and pan; the time is for a 25cm loaf pan).<\/li>\n\n\n\n<li>Check with a wooden skewer after 25 minutes and use foil to cover the top if it gets too dark and isn\u2019t done yet.<\/li>\n<\/ol>\n\n\n\n<p><strong>Guten Appetit!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Welcome to our cookbook! Each of us in the team has come up with one (or more) tasty recipes to share with you. We thought to share you delicious, budget-friendly, and easy recipes, and we hope these ideas will inspire you when you&#8217;re thinking about what to buy and cook. Plus, they\u00b4re also perfect for &hellip; <a href=\"https:\/\/blogs.fu-berlin.de\/fubest\/2026\/03\/20\/the-fu-best-cookbook\/\" class=\"more-link\"><span class=\"screen-reader-text\">\u201eThe FU-BEST Cookbook\u201c<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":8948,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2153","post","type-post","status-publish","format-standard","hentry","category-allgemein"],"_links":{"self":[{"href":"https:\/\/blogs.fu-berlin.de\/fubest\/wp-json\/wp\/v2\/posts\/2153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.fu-berlin.de\/fubest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.fu-berlin.de\/fubest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.fu-berlin.de\/fubest\/wp-json\/wp\/v2\/users\/8948"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.fu-berlin.de\/fubest\/wp-json\/wp\/v2\/comments?post=2153"}],"version-history":[{"count":21,"href":"https:\/\/blogs.fu-berlin.de\/fubest\/wp-json\/wp\/v2\/posts\/2153\/revisions"}],"predecessor-version":[{"id":2280,"href":"https:\/\/blogs.fu-berlin.de\/fubest\/wp-json\/wp\/v2\/posts\/2153\/revisions\/2280"}],"wp:attachment":[{"href":"https:\/\/blogs.fu-berlin.de\/fubest\/wp-json\/wp\/v2\/media?parent=2153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.fu-berlin.de\/fubest\/wp-json\/wp\/v2\/categories?post=2153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.fu-berlin.de\/fubest\/wp-json\/wp\/v2\/tags?post=2153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}