Second phase of the recipe competition begins
The Studierendenwerk’s recipe competition is entering the next round: From numerous submissions, eight winning recipes have been selected and will now be tested for the first time in our refectories as part of a “Mensa Takeover.” We would like to thank everyone again for the many creative ideas – our jury had a difficult time making the final selection.
In calendar week 18 (27–30 April), the recipe authors will prepare their dishes together with the kitchen teams.
These dishes have made it to the next round:
- Kale Pasta (Shubman Raheja, University of Tübingen)
- Bavarian Pretzel Casserole (Johannes Feuchter, University of Tübingen)
- Chinese Family Recipe Stew (Dongye Chen, University of Tübingen)
- Knipp – vegan version of a Northern German groat sausage (Emma Feller, University of Tübingen)
- Túrós csusza – Hungarian cottage cheese noodles (Dalma Zsigrai, University of Tübingen)
- Peanut Udon Noodles (Maria Windmöller, University of Hohenheim)
- White Beans on Polenta Cakes (Sonja Hölzl, University of Hohenheim)
- Peanut Sweet Potato Hotpot (Luis Schuster, University of Hohenheim)
The range spans from regionally inspired dishes to internationally influenced cuisine. All recipes are meat-free and offer a variety of flavors.
On-site voting
During the campaign week, our refectory guests will have the opportunity to try the dishes and rate them directly on site (from 1 to 6 stars). The most popular creations will be added to the Studierendenwerk’s menu in the longer term.
The Studierendenwerk warmly invites everyone to try the special dishes in the refectories from 27 to 30 April and take part in the voting. 🍽️
