Hello from the car and guess what? I'm here
with another guy! It's not Jörg! Hello! This is Luca and I'm sure a lot of you remember
him from a very lovely video we filmed four years ago in the pink cottage in Devon. How
was that Luca? Cool? Mega cool yes. And today Luca e and I will be going shopping
because we will be cooking tomorrow. We will cook 'Lyonerpfanne'. No, actually
'Lyoner cake'. Lyonerkuchen. Lyonerkuchen which is something very regional. Yes. So
very popular here so yeah, we just need to buy some groceries. And you know I actually
forgot to tell you Luca is my nephew and Jörg's godson so he's a very special person. We're going to a grocery shop called Rewe.
It's very very common in Germany. Okay, we're going to get tomatoes and we just
had to laugh about the name: Miss Perfect. Look, Jörg's favourite beer but unfortunately
I can't take it with me back to the UK. Not on the plane. Luca is wearing a hoodie from Karlsberg - Karlsberg
beer which is from from here. From from Saarland. From Homburg yeah. From Homburg yeah. So this
is where we went shopping by the way. And because it's Saturday today it was a bit busy
so - very busy - we couldn't really film. And now we're going to a shop, in German it's
it's called 'Drogeriemarkt' - DM - DM. They have hairspray, condoms. Stuff like that. And this is the village where I grew up and
until I was 14. And then I went to Egypt with my parents. And since I've been here, I've
hardly seen the sun out to be honest with you. It's been like this pretty much all the
time. Back in the hood! We're going to get eggs
- yeah - 'cause we need them for for the dish, for the recipe. So we're going to get the
eggs from a tiny farm shop I would call it. It's like a tiny farm shop. I've never been
there before I think Luca and well, your mom and your dad they get the eggs regularly there.
Yes. I'm struggling with speaking English because
I'm constantly switching. German/English so I will throw in a lot of German I think. And here you can buy things. This is nice.
Now they have eggs and vegetables. Potatoes. And here's a machine selling the bigger eggs. this is see they have Leona as well Oh and this is. See they have Lyoner as well.
Lyoner, Leberwurst. Kartoffelwurst. Schwartenmagen.Okay. Leberwurst. That's really great. Now, it's the next day and I'm standing in
front of Luca's door to his flat and we can start cooking now. Let's go inside. Hello! Hello Luca! You're all black. I can
see you now. Hello! Hello! Come in. Thank you so much. Dankeschön. Bitte
schön. Look at this gorgeous little flat. I love it. So this is where we will be cooking. And you know what? I'm a little bit envious.
Ich bin ein bisschen neidisch. Because this is so perfect. I'd love to have that. Do you
remember when you came to visit us we had like a big big bar? Yeah, yeah. And that was
great for cooking. Look at this! There you have New York. Brooklyn
Bridge. Yes. Luca went to New York when he was 11. And he still has his Christmas tree which is also a faux one but it looks wonderful
I think. Absolutely love it. And I need to show you, so this is where he
can sit in summertime. Look at this. So gorgeous. We have some wonderful subscribers
from South Africa. And we got this gorgeous zebra from South Africa when we went there
about 10 years ago. And it's a great memory. You are too tall! You are too tall. It's the
same with Jörg. Okay, don't make yourself too small otherwise I will look weird! Look,
he's too tall. Like the same with Jörg. So what are we going to cook? Feldsalat und
Lyonerkuchen. Yes. So Lyonerkuchen is something very regional. Yes. It's like Lyoner is a
kind of sausage that we will show you in a second. And Feldsalat is, I think the English
translation or the English terms is lamb's lettuce. Chef Luca! Yes! Can you show us what
we need for the recipe? Um, Lauch. Which is leek. Leek. Yes. Oil. Hmm. 4 eggs. Yes. Sahne.
Cream. Bacon. This is, yeah yeah exactly, bacon. Yeah. Onion. Yeah. Salt. Pepper. Hmm.
And gouda. Yes, this is cheese. Paprika. Yes. Exactly. And this is - and the main thing,
the Lyoner. Lyoner. Yes. So that's the, well, that's yeah, the main main thing. And the
other main thing is this - puff pastry. Yes. The puff pastry. Yes. Exactly. And we're using
gluten-free puff pastry. No, Luca doesn't have a cooking channel. No. But I was going
to say, what we will do is we will link the recipe down below for you in case you want
to check it out although I'm not sure because this is something very regional. Probably
people in the US or wherever in the world find a replacement I think. Some teamwork
now. I'm slicing the leek and Luca is doing the tough job, slicing the onion. [Music] I'm not sure but I think we forgot something.
Oh! I think because it's so tiny. Do you know the English word for this? Um no but I can
look in the Langenscheidt. German/ English. So this is um, Muskatnuss in German and it's
it's nutmeg in English. What? Nutmeg? Why are you crying? I'm so sad. Because I'm here. Because. Because.
I can't do it. Because. [Music] Okay, now we're to going to fry almost
everything. [Music] Okay, I'm actually working a little bit. We're
now whisking the eggs with the with the cream. And this is I'm always
so surprised because the dish is really really nice but it's not a lot of work. Very yummy. [Music] Add pepper. Look, what a modern machine I
was going to say. Salt. And a little bit of paprika paprika. Paprika.
And last but not least a bit of nutmeg. Now just mix everything everything together. You
know what's really funny? Not only do we try to speak English. We speak German in between
and also dialect because we speak Saarländisch here. So we speak, basically Luca, we we're
speaking or talking in three languages. Yes. International. Yeah. And I must say I'm not
really comfortable with Saarländisch. I only learn it when I I learned it when I was very
little. Okay, just. Oh, how much do we need? Um. I'm not I'm not sure. How much? 150g.
Oh okay. Well, we're not going to weigh it. We're just um, how do we say? Pi mal Daumen.
Pi mal Daumen. This is the gluten-free puff pastry which we're using as a base. And now just
at the rest to your springform. It looks very nice. This goes into the oven
for 40 to 45 minutes at what did it say? 200 degrees - yes - Celsius. Luca has some real
cool really cool beer glasses. And I especially love this huge one. Seems to be so German.
Karlsberg Fest-Bier. Was that um, during Oktoberfest or something? Yes. See. One Maß. Yes. It's
very heavy. Luca is drinking Jörg's favourite beer but this is the non-alcoholic version.
And he just showed me, I just love this. So there are socks from uh, Rothaus and I just
said I need to check whether they have an online shop and get them for Jörg. This is
so cool. I love the colours as well. And it smells it smells very nice or very
delicious. Lecker. We're going to make the Feld, no not the the
dressing for the Feldsalat which in Saarländisch you also call it Mausohrsalat. I love that
expression. So this is the Feldsalat or Mausohrsalat and I think in um, in English it's called
lamb's lattuce. And for the dressing you need mustard, honey, balsamic vinegar, olive oil,
salt and for the salad itself also some tomatoes. Luca suggested which I find actually very
brilliant to take a glass and then you just put all the ingredients in there and just
shake it. Very clever. [Music] And this is the dressing, we just said it looks a little
bit like chocolate but it's very good. It's a little bit sweet because of the honey. The moment of truth. Hmm, look at this. Wow. Studio Luca. [Music] Looks like a sweet cake but is actually savory. And we're quite proud about our result. Wow! That couldn't be that couldn't be more
perfect. What do you think Luca? Oh yes. Look at this. Look very delicious. Yeah. You could
sell it. Studio Luca. Studio Luca yeah. I think this is absolutely delicious. At least
it looks delicious and I'm sure it tastes delicious as well. My sister just gave us
pudding for dessert and Luca chose chocolate and I chose chocolate and vanilla. I've hadn't
had now putting in in a while. Enjoy! I also have a chocolatey taste in my mouth
when I eat the sauce. Have you already tried it? No, I mean the
dressing! You know... Now let's see what we have here! I already
know what it tastes like. Yes! I'm already full! Mmhh, this tastes delicious. We're having
a laugh here 'cause we were just scrolling TikTok and there's just so much um, nonsense
on there that makes you laugh. That was good. I'm so full. You too? Yes. I'm full. We hope
you liked this video and yeah, I will show you Luca again so he can say 'Tschüss' as
well. Thank you so much for watching. Luca, I need to thank you for taking the time to
do this with me. You're welcome. Thank you. Thank you so much, that was so kind of you.
See you in the next video. [Laughter] Like, subscribe and uh, follow this channel.
[Laughter] Why are chickens so funny? Because! Short and funny. Where did you find it? Online? On TikTok! See, if I would check TikTok more often! But
I think there's too much nonsense. It's just nonsense yes. But sometimes you can also find news there. You honestly look like a chef! I always have to think of the video! Darling, you shouldn't drink that early! Or
what do you need the wine for? I need it for cooking! And what are we having? Chips! And this was on TikTok? I'm laughing my head
off! One teaspoon! One teaspoon of Dijon mustard. What now? Just leave it! It's just a little
more! I think this looks alright, yes? Yes! Don't you have something? Is it empty? Is
the bottle empty?
