Water In General

Today´s article is about the essence of and in our life: Water.

Everyday people are involved with and connected to water. We drink it everyday, but are we even aware of what it stands for? Without it there could be no possible life on earth and that should be reason enough to write a few lines about it.  The liquid „gold“ is no endless resource but still we live our lives as it would be and sometimes do not even care about how we use it. Everyone of us must think before we waist it again while for example leaving the tap running the next time. I think we should be responsible for our children and their children. For me, everyone can make a difference on that.

The Taste Of Water

Drinking water is something we all do every day. We just could not be energetic without it, but do we actually know what we are drinking? Sure, one could say: water my friend, but there are many different kinds. Water not equals water, there are major differences in substances and taste. They vary from iodine, magnesium and iron to acid. Therefore flavor varies too and in some restaurants you can even find a water menu or water sommelier. If you think, that is all a little overexposed here, take a few minutes and do a blind degustation. Place some tap water, a few table waters or mineral waters in front of you, blind fold yourself and give it a taste. You will be surprised how many differences you can detect.


Which Water To Drink?

There is one thing we always discuss: Is tap water good enough or even the same as the bottled variation. Well here in Germany the restrictions are so tough, that it would not make a difference. That is related to health and now comes the BUT. Keep in mind that tap water is fine to drink every day, but it does not contain the same substances. For example, if you need a lot of magnesium or iron you might want to have a few bottles of mineral water too. The mixture is the key in that case I guess. As mentioned above one does not equal another, but what are the differences of each type? I listed the major key facts for these five most common kinds of water for you:


  • Drinking Water (Tap Water) – results from subterranean water, which is still restricted to the drinking water regulation and it must be enjoyable at any times.

  • Natural Mineral Water – is subterranean water from trademarked subterranean springs. Natural mineral water contains a minimum of mineral nutrients and trace elements. It underlies the mineral and table water regulation, which is even more strict in points of physical, chemical, microbiological and hygienically allowances. It must be bottled at the place of the spring as well as it must be enjoyable without any treatment.

  • Spring Water – is  bottled directly at the spring too, but the legal requirements are less strict. Though the quality must be the same as drinking water.

  • Table Water –  is treated drinking water with additional mineral water, salt or sea water. It underlies the drinking water regulation, but does not need a specific mineral concentration nor production methods.

  • Spa Water –  results from subterranean resources and is bottled directly at the place of spring. It has a natural mineral and trace element concentration. Spa water must have a preventing, appeasing or healing effect and is therefore no drinking water but medicine.



A little confused now? Well, lets get to the food point of water. As mentioned different flavors and substances are only one side of the story. H2O can be used in the kitchen too. Back in the days, I thought the result of water in recipes would be just less taste. Today, I have a different point of view on that. Water not only makes our food more light and healthy, it also got a positive impact on baking or consistency. Replacing baking soda with fizzy water for example has the same result. Water being used in soups or sauces also makes them smooth and creamy, so you could skip heavy cream. By saying to replace ingredients with water, of course I mean in a good relation and starting with a tasty product.

I created two beautiful recipes for you, which will definitely get you hooked to underline my point here. So get it on and of course do not forget to drink enough fluids.




For 4 Persons

Lemon Foam

330 ml fizzy Mineral Water
40 g Sugar
20 ml Lemon Juice
3 pc Gelatin
Salt to flavor

For the lemon foam, soak the gelatin in cold water for 5 min. Meanwhile mix all remaining ingredients. Now squeeze the gelatin and melt it in a pot with 1/4 of the stock. Afterwards combine everything and fill the liquid in an Isi bottle, then add one cream charger. Place in the fridge for 2 hours.

Peach Puree

300 g Peach
50 ml Apple Juice
10 ml Lemon Juice
Peel from 1/2 Organic Lemon

For the peach purée, wash the peaches, remove the seeds and put them in a blender. Add the remaining ingredients and mix everything until smooth. Flavor again and leave to cool down in fridge.

Grape Stock

250 g Green Grapes
500 ml fizzy Mineral Water

For the grape stock, wash the grapes and put them in a blender. Add 300 ml of the water and mix the liquid for a short time. Now place a kitchen paper in a sieve and strain the stock through the paper. Make sure it all runs through without any pressure to keep it nicely clear. Afterwards put it in the fridge to cool down and add the remaining water just before serving. The stock should be a bit fizzy when serving the drink.


To serve, place a bit of peach purée in a glass. Then carefully pour some grape stock on top. At last shake the Isi bottle and pipe the foam on top.


Alkoholfreier BE(R)LLINI

Für 4 Personen


330 ml Wasser kohlensäurehaltig
40 g Zucker
20 ml Zitronensaft
3 Bl. Gelatine
Salz nach Geschmack

Für den Zitronenschaum, die Gelatine für 5 Min. in kaltes Wasser einweichen. Derweil die restlichen Zutaten verrühren, die Gelatine ausdrücken und mit 1/4 der Flüssigkeit in einem Topf auflösen. Nun alles vermengen und in eine Siffonflasche füllen. Dann ein Sahnekapsel einfüllen und für 2 Stunden kalt stellen.


300 g Pfirsich
50 ml Apfelsaft
10 ml Zitronensaft
Abrieb von 1/2 Bio-Zitrone

Für das Pfirsichmark, die Pfirsiche waschen, entkernen und in einen Mixer geben. Dann alle anderen Zutaten zugeben und darin zu einer feinen Masse pürieren. Nun noch nachschmecken und kalt stellen.


250 g Grüne Trauben
300 ml Wasser kohlensäurehaltig
200 ml Wasser kohlensäurehaltig

Für den Traubensud die Trauben waschen und mit den 300 ml Wasser in einem Mixer kurz durchixen. Dann ein Sieb mit Küchenpapier auslegen und den Traubenfond durch das Tuch passieren. Die Flüssigkeit sollte ohne Druck von allein durch das Tuch laufen, sodass der Fond schön klar ist. Nun kalt stellen und vor dem Servieren die 200 ml frisches Wasser aufgießen. Der Sud sollte nun leicht prickeln.


Zum Servieren, erst etwas Pfirsichmark in Gläser füllen. Nun vorsichtig mit dem Traubensud aufgießen und dann den Zitronenschaum aufdressieren. Der Schaum sollte vorher in der Flasche noch geschüttelt werden.


Cured Mackerel & Dill Granita


Cured Mackerel & Dill Granita

For 2 Persons

Cured Mackerel

1 Mackerel
300 g Rough Sea Salt

For the mackerel, cut it in filets and remove the bones. Now put it with the skin up on the salt and leave it to cure for 2-3h in the fridge. Decide how rare you want your fish to be. Once the fish is „cooked“, wash it under cold water, dry it and leave it wrapped in the fridge until serving.

Dill Granita

240 ml Water
60 ml Apple Juice
35 g Dill
30 g Sugar
Salt to flavor

For the granita, wash the dill, put it in a blender with the remaining ingredients and mix it until smooth. Now place the stock in a flat pot and put it in the freezer. It should last about 6 hours to freeze. Afterwards use a fork and scrape the granita, put it back in the freezer and leave it there until serving.


3 pc Sunchokes
Salt to flavor

For the sunchokes, peel all of them, slice them 3mm thick and fry them from both sides in a pan with oil. Then remove from heat and flavor with salt.


1/2 Green Apple
1/2 Cucumber

To serve, wash the apple and cucumber. Slice them thinly using a peeler and arrange them on the plate. Now add fish, granita, sunchokes and dill to decorate. At last put the granita on the veggies.


Gebeizte Makrele & Dillgranité

Für 2 Personen

Gebeizte Makrele

1 Makrele
300 g Grobes Meersalz

Für die Makrele, diese filetieren und die Gräten ziehen. Dann mit der Hautseite nach oben auf das Salz legen. Das ganze für 2-3 Stunden beizen, je nachdem, wie roh der Fisch gewünscht ist. Ist der Fisch „gar“, wird er unter kaltem Wasser abgespült, abgetrocknet und kann dann so verpackt kalt gestellt werden.

Dill Granité

240 ml Mineralwasser
60 ml Apfelsaft
35 g Dill
30 g Zucker
Salz nach Geschmack

Für das Dillgranité, den Dill waschen, mit den restlichen Zutaten in einen Mixer geben und alles fein mixen. Diesen Sud nun in ein flaches Gefäß geben und in den Froster stellen. Dort muss es nun ca. 6 Stunden durchfrieren. Danach einfach mit einer Gabel abkratzen und das fertige Granité bis zum servieren einfrieren.


3 St. Topinambur
Salz nach Geschmack

Für die Topinambur, alle Knollen schälen und in 3mm dicke Scheiben schneiden. Diese nun von beiden Seiten mit etwas Öl anbraten und dann salzen und vom Herd nehmen.


1/2 Grüner Apfel
1/2 Gurke

Zum Servieren, den Apfel und die Gurke waschen und hauchdünn runter schälen. Hierfür kann ein Sparschäler oder ein Gemüsehobel genutzt werden. Nun alles nach Gusto schön anrichten, die Topinambur, Makrele und den Dill zum dekorieren zugeben. Zum Schluss das Granité auf das Gemüse geben.