From now on, we will present a selection of cookbooks every month so that you always have something to keep your skills up to date. We hope you will find our suggestion useful for yourself and your friends (for the right people, those books make excellent gifts as well...)

Lucas Hollweg, a former features journalist, has followed his true passion and is now focussing on the topic closest to his heart: FOOD. As with everything in life, the things you do best are the ones that you like the most. Therefore, it is hardly surprising, that the authors first cookbook. GOOD THINGS TO EAT, quickly found his friends all over the worlds kitchens. Hollwegs approach to cooking can be described with very few words: Easy, no nonsense-type food for the whole family. Home cooks can find new inspirational recipes in many different categories: From the traditional Italian Risotto to Veal chops with Roquefort and a go-with-anything cake – the interested reader is sure to make any guest or family member happy. The recipes are easy to follow for everyone. With the help of this book, there is no need for you to be a chef – but don't be surprised if you get more than the usual number of compliments when you cook the next time.

The Best of America's Test Kitchen 2011 offers an outstanding compilation of unique dishes and great recipes - all of which have been tested and refined for virtually foolproof production in the home kitchen. Black and white photos accompany step-by-step preparation instructions perfect for general cooks. The content of THE BEST OF AMERICAS TEST KITCHEN 2011 offers you recipes from many different categories: From STARTERS & SALADS, where you can find international dishes like Bruschetta with Black Olive Pesto, Ricotta and Basil, to tasty main dishes and desserts. The “easy-to-follow” recipes will turn the process of cooking into fun quicker than you can slice up an onion to cry over it.

Weight Watchers, one of the most trusted names in healthy nutrition and weight control, has come out with the best ever comprehensive cookbook for healthy cooking that is both easy and manageable (even for highly busy professionals). The NEW COMPLETE COOKBOOK is packed with 500 recipes for every occasion, this book is delicious proof that healthy eating means you don't have to give up your favourite foods.

This newest edition has everything you'll need to cook-and eat-in a healthier way: included is a new chapter with slow cooker recipes, hundreds of tips, helpful how-to photography, sidebars filled with must-have advice, and plenty of fresh ideas for breakfast, lunch, dinner, and beyond.

 In this edition, all recipes have been tagged for skill levels – which makes it even easier to enjoy your cooking sessions without having to fear disappointment (which automatically leads to high-calory comfort-food – at least in my case). Included are over 60 full-colour photos, more than 500 different recipes (from basics to soups, stews, vegetarian meals etc.) and  a variety of whole-grain recipes for even healthier indulgements.

For starters:

2 1/2 lbs chicken parts

BBQ Sauce:

• 1/4 cup vegetable oil
• 1/4 cup frozen orange juice concentrate
• 1/2 cup white wine vinegar
• 1/4 cup tomato paste
• 1 orange zest, removed with grater, orange
• slices reserved for salad

Salad:

• 1 large, ripe tomato
• 1 orange, sectioned (without rind, see above)
• 2 scallions, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon white wine vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from centre heat, skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again.

Serve chicken with salad on the side.

1 pound lean ground beef
1 tablespoon chili powder
1 head iceberg lettuce, chopped or shredded
1 bunch romaine lettuce, chopped
3 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, chopped
1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,
finely chopped
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (12 oz.) bag shredded Cheddar cheese, divided
2 (14.5 oz.) bags corn tortilla chips, crushed
2 cups Miracle Whip
1 cup ketchup
1 (1.25 ounce) package taco seasoning mix

Brown the beef, drain, season with chili powder and set aside to cool. Prepare the dressing by whisking the Miracle Whip, ketchup and taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing and cooled ground beef. Mix well, cover and refrigerate. Just before serving, top the salad with the other half of the cheese and crushed chips. Serve with whole chips on the side.

Start your diet with a FOOD DIARY, record everything you eat, what you were doing at the time, and how you felt. That tells you a lot about yourself, your temptation, the emotional states that encourage you to snack and may help you cut back the amounts you eat once you see how much you eat.

Instead of eating the forbidden piece of candy, brush your teeth. If you're about to cheat, allow yourself a treat, then eat only half a bite and throw the other half away.

Drink six to eight glasses of water a day. Water itself helps cut down on water retention because it acts as a diuretic. Taken before meals, it dulls the appetite by giving you that "full feeling." Diet with a buddy. Support groups are important, and caring people can help one another succeed. Start your own, even with just one other person.

If the pie on the counter is just too great a temptation and you don't want to throw it away, freeze it. If you're a late-night eater, have a carbohydrate, such as a slice of bread or a cracker, before bedtime to cut down on cravings. Keep an orange slice or a glass of water by your bed to quiet the hunger pangs that wake you up.

If you use food as a reward, establish a new reward system. Buy yourself a non-edible reward. Write down everything you eat - everything - including what you taste when you cook. If you monitor what you eat, you can't go off your diet.

Weigh yourself once a week at the same time. Your weight fluctuates constantly and you can weigh more at night than you did in the morning, a downer if you stuck to your diet all day. Make dining an event. East from your own special plate, on your own special placemat, and borrow the Japanese art of food arranging to make your meal, no matter how meager, look lovely. This is a trick that helps chronic over-eaters and bingers pay attention to their food instead of consuming it unconsciously.

Don't shop when you're hungry. You'll only buy more fattening food. Avoid finger foods that are easy to eat in large amounts. Avoid consuming large quantities of fattening liquids, which are so easy to overdo. And this includes alcoholic beverages.

Lose weight for yourself, not to please your husband, your parents or your friends. Make the kitchen off-limits at any time other than mealtime. Always eat at the table, never in front of the TV set or with the radio on. Concentrate on eating every mouthful slowly and savoring each morsel. Chew everything from 10 to 20 times and count! Never skip meals. carbohydrate, such as a slice of bread of a cracker, before bedtime to cut down on cravings.

This is an easy and quick recipe for 4 people. It can easily be prepared overnight for lunch or dinner the next day. Slow-cookers are always handy to have (especially if you haven't got much time for your cooking) and can save you money, too. Due to the slow cooking-process, even meat that normally is a bit tough can be made into a delicious dish without much effort.

• 800 g lean beef (diced into middle-size cubes)
• 2 cans of sliced tomatoes
• 2 red onions (middle-size)
• 400 g thin field beans
• Salt, freshly ground pepper and paprika to taste
• 400 – 500 g potatoes (peeled and diced)

Put your meat, the tomatoes and the onions and a bit of ground pepper into your slow cooker and stir well (Do not add any salt yet – your dish might be too watery. Always leave salt to the very last). The put your cooker onto the lowest heat and leave overnight (the low heat is important or your food will burn at the bottom). Alternatively, you can put the meat on in the morning and it will be nice and ready for you to do the last bits when you come home from work. When you get back to it, your meat will be nice and soft and you will have a rich, thickish sauce from your tomatoes and your onions. Add the beans and leave the slow cooker (this time on the “High”- setting) for another 30 – 60 minutes. Your actual cooking-time will be dependent on whether you used fresh beans or frozen ones. Regularly check the consistency of your beans and stir occasionally. When everything is cooked through well, taste it and add more pepper, paprika and salt to taste.

During the last 30 minutes of your cooking-time, peel and dice your potatoes. Fill a pot with water and bring to the boil. Put your potatoes into the boiling water and boil for 20 – 30 minutes (depending on the size of your pieces).

Serve hot on a plate. Goes very well with a decent glass of Bordeaux (serves 4)

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside.

Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle.

Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes.

Serve hot.

This tasty toast is ideal as a side-dish for any type of soup or salads.

In any girl's (and boy's) life, there comes a moment where they finally move out from home and start standing on their own two feet. Whilst going to college or starting the first job can be challenging enough, there is often the “added” challenge of having to provide your own meals.

SOUNDS SIMPLE – but is it really?

I often consider the invention of convenience food a curse AND a blessing at the same time. A blessing because the pre-packed meals can be god-sent after a stressful day when the last you want to do is to stand in your kitchen for another hour to get your dinner ready. A curse because more and more the people start relying on convenience food rather than doing their own cooking. This has lead to a situation where many more people wish they could cook, but are intimidated or frustrated by cooking. But cooking at home doesn't have to be difficult or a challenge. Especially with all the great recipe books that are available nowadays.

If you want to learn how to make tasty meals that are both easy and quick, there are several ways to getting started:

1. Get a good, easy starters-cookbook or ask your mom, granny or a friend that likes to cook.
   Moms and grannies often are a priceless source of recipes and cooking tips. Remember: Every mistake you think can only happen to you has been made by generations of women in a similar situation. A good way to get started might be to ask your mom to make your favourite dish while you watch her. While she cooks, ask ANY question that comes to mind and don't be afraid of taking notes of everything. The more you write down, the less you will have to remember. If the luxury of “learning from previous generations” is not an option for you, then the second-best solution is a good, basic cookbook. Just flick through the pages and pick whatever recipe is appealing to you. The more you look forward to eating, the more enthusiastic you will be cooking it.
2. A basic shopping-list for your kitchen-equipment:
   Starting to cook does not mean that you run out and buy every small appliance known to man and invest in pricey cookware. For starters, you will only need the following kitchen utensils: 1 – 2 measuring cups in different sizes, a mixing bowl, some pots and pans, a few different storage containers for dry ingredients and to store any leftovers, a set of good-quality knives Any good department-store in your neighborhood will offer a range of cheap cooking-utensils . Again, if you are not sure what you will need, ask your mom or a friend for advice.
3. Take it nice and easy
   For your first try, two thing a vitally important. For one, make sure that you are not under any time-pressure. Maybe you can plan a Saturday for your cooking experiment. In the morning, take your cookbook with you to breakfast and choose the dish you want to make. While you enjoy your first cup of coffee, read through the different recipes and find one that appeals to you. Write your shopping list and do your shopping when you have finished your breakfast. Don't allow yourself to be rushed by your kids or your husband. Just take your time and take it easy.
4. The easier, the better
   For your first dish, choose whatever is easy to make. Don't let your ambitions get the better of you – it will more than likely only end in disappointment and you would be back to “square one”. Rice or pasta with different sauces are excellent to start-off on. When choosing either rice or pasta,just follow the instructions on the packet until they are done. There you are, your first step towards a “home-cooked” meal is done. Now you only have to figure out, what you want to serve with the pasta. For that, please refer back to the second step of our short guide and follow the instructions in your recipe. Other easy dishes include: casseroles, salads and easy chicken dishes.
5. Follow the recipe, at least in the beginning:
   Resist the temptation to add or substitute ANY ingredients from your recipe. When you you first get started cooking, remember to follow the recipe exactly (at least the first couple of times) That way, you will get an idea of what it should taste like and how it’s prepared. Once you have achieved that, you can get ab bit more adventurous and start making small changes. Rather than changing ingredients, a good way of experimenting is to play with herbs and spices. But DON'T OVERDO it – always remember what the original dish tasted like and try to play along with the basic flavor. If your basic dish is something like Spaghetti Bolognese, try different Italian spices like Oregano, Basil, Sage etc. and play with the different tastes.

We hope, you have enjoyed reading through our short How-to guide and find the information useful. If you have any comments or would like to share your own experience with our readers, please let us know or leave a comment below.

Asparagus is in season! Therefore, it is up to us to make the best of it. With this recipe, you can prepare a tasty Asparagus-Cream-Soup. To taste, you can either use white or green asparagus. If you want to use green asparagus, your cooking-time will be 5-7 minutes longer.

Being a kitchen goddess requires a bit more than knowing the right recipe for seven days a week. Knowing the different types of food is as much part of the preparation process than the finding and following the right recipe. Without certain knowledge of different spices, we are limited in how we can "play" with the different recipes we read everywhere.
This blog therefore is dedicated to all "self-catering" mums as much as all the girls amongst us who might not have a full family to feed but love cooking as a leisure-time activity and who might not be afraid of trying something new. The main goal of this blog will be to accumulate as many different recipes from all over the world so that we all can draw from other peoples experiences and learn something new each day.
HAPPY COOKING