Feta Cream with Melon

Ingredients

• 500 g feta cheese
• 200 ml heavy cream
• ½ tbsp sugar
• 2 sheets gelatin
• 300 g Philadelphia cream cheese
• Fresh melon
• Red bush basil

Gently heat the feta, heavy cream, and sugar to 60°C (140°F) in a Thermomix. Stir in the gelatin until completely dissolved, then add the Philadelphia cream cheese and blend until smooth and creamy.Transfer the mixture to a suitable container, allow it to cool completely, and form elegant quenelles before serving.Arrange with fresh melon, red bush basil, and finish with a drizzle of extra virgin olive oil.

Enjoy! The creamy, savory feta pairs beautifully with the sweetness of the melon, while the basil and olive oil add a fresh Mediterranean touch.

Restaurant Bieberbau in Berlin offers a wonderful wedding menu for groups of 12 people or more. The menu is specially created for the wedding and can also be enjoyed on the terrace when the weather is nice. The restaurant is located near the Berlin-Schöneberg registry office at John F. Kennedy Platz and is just a walk through the Volkspark Wilmersdorf. The dishes are prepared from fresh and regional ingredients and ensure an unforgettable wedding afternoon. Whether vegetarian, vegan or with meat – the team of the restaurant Bieberbau composes the menu according to the wishes of the bridal couple.

The dining room of the Bieberbau bears the signature of the sculptor / master plasterer Richard Bieber. He sat down in 1894 so that a monument. Driven from his old workshop in Leipziger Strasse by the new Tietz, he built in the Durlacher Street, a new studio building. Expressionist painters like Pechstein and Kirchner lived and worked here. The Bieberbau served as an inn for painters, neighbors and guests, and at the same time as a showcase for plastering sector work: An army of masters and apprentices created sculptures that Bieber’s customers as a model and inspiration and at the same time the construction of the restaurant guests should serve. In war, the house burned and lost its once magnificent facade.

Miraculously, but remained Bieber guest room completely spared. The restaurant has developed in the postwar period to a slide fail to fall into a deep sleep later. From the Bieberbau was awakened by the chef and owner Karl Kling until 1967, with a passion for the interior and the tradition of the restaurant. In 1986, he restored the Bieberbau loving. Since then, the dining room is a listed building. Today the ornamentation of Bieberbau stores fascinating testimony of a forgotten art form. Guests who appreciate the atmosphere of the modeled stucco truss and dine in the imaginative decor, Richard Bieber are grateful for his work. This is probably why the restaurant carries to this day the name “Bieberbau”. The restaurant is a unique jewel in Berlin’s gastronomic landscape.

Our own garden located in Barnim Nature Park is surrounded by pine forests in Prenden. On a flat garden area of 1000 sqm and more than 500 plantingpots our herbs and spices are grown.

Last year we have first cultivated from over 100 different seeds and plant seedlings herbs, such as bronze fennel, coriander Thüringer, Gewürztagetes, Damaziner cumin. The first summer was very successful.