Choose cheese according to whether it should melt, brown, crumble or be served cold. These recipes pair different varieties with pasta, vegetables, potatoes, breads and fresh salads.
Recipes
Cherry tomatoes are broken up with garlic in olive oil, then mixed with firm pasta, pasta water and burrata. Do not cook the burrata, but open it on the hot pasta first; this way the core remains creamy.
Sliced peaches are grilled briefly and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Ripe but firm peaches retain their shape on the grill; add mozzarella and basil on the plate.
Grated zucchini is salted and squeezed thoroughly, then fried with egg, feta, flour and dill to form crispy fritters. The drier the zucchini, the better the fritters will hold and the less flour is needed.
Courgettes, peppers, aubergines and mushrooms are oiled, grilled in portions and served with chive curd. Do not cut vegetables too thinly and do not overfill the grill to create real roasted flavours instead of liquid leaking out.
Short pasta is cooked al dente and mixed lukewarm with tomatoes, olives, mozzarella and balsamic dressing. do not rinse the pasta under cold water; warm it up with the dressing, adding rocket and basil before serving.
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Drain the melon and cucumber well and salt just before serving, otherwise too much liquid will accumulate.
Cold cucumber soup with dill is a light summer soup without a stove. Cucumber, yoghurt, dill, lemon and olive oil are pureed finely and served well chilled.
A simple strawberry tiramisu in a glass with mascarpone, curd cheese, spoon sponges, orange juice and fresh strawberries. The dessert is egg-free, easy to prepare in advance and ideal for the summer.
Spring onions and goat cheese are placed on the base of the tart and are baked with egg-cream icing, thyme and a little honey. The bottom remains crisper when the spring onions are briefly sweated and the icing is not filled to the brim.
After the filling is done, roll out a soft yeast dough, fill it with curd cheese, apricot jam and almonds, roll it up and weave it into a wreath. Do not spread the filling all the way to the edge and cool the roll briefly before cutting it to keep the wreath in shape.
Wild garlic is finely sliced and mixed with cream cheese, yoghurt, lemon and olive oil to a spreadable spread. Do not process wild garlic warm and let it simmer briefly before adding salt, because cream cheese already brings spice.
Pre-cooked white asparagus is wrapped in ham, doused in a mustard and cream sauce and gratinated under Gouda. Drain the asparagus well to prevent the sauce from becoming watered down and the cheese from actually browning.
QuichetTeippe is topped with green asparagus and spring onions, covered with egg and cream icing and baked under mountain cheese. Pre-cook asparagus and onions briefly and steam off to make the base crisp and the pour cut.
Grated carrots, walnuts, oil and a seasoned batter are baked juicy and then spread with cream cheese frosting, which remains firm when cake and cream cheese are cool and the icing sugar is stirred only briefly.
eggnog Tiramisu is a creamy Easter dessert without baking. Mascarpone, curd cheese, eggnog, espresso and spoon sponges are layered and refrigerated for several hours.
Lamb pie dough is thinly spread with sour cream and baked very hot with asparagus, red onion and goat cheese. Thin pieces of asparagus and a completely preheated baking sheet ensure that the dough and topping are cooked at the same time.
Fill thin pancakes with flour, eggs, milk and herbs and fry them with fried asparagus and lemon cream cheese. Let the dough swell briefly and heat the pan only moderately to keep the herb pancakes flexible.
Quinoa forms the warm base, followed by peas, radishes, avocado, feta and a lemon-herb dressing. Well drained quinoa and avocado meat cut just before eating keep the bowl loose and fresh.
Cook the pasta until al dente, combine it with separately fried asparagus, zucchini and peas, lemon, parmesan and a little pasta water, fry the vegetables only briefly and thicken the sauce with pasta water to make the Primavera juicy instead of heavy.
Gnocchi are fried until golden brown, then mixed with onion, spinach, ricotta, lemon and a little water until creamy. Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added only to taste.
Peas, spinach and spring onions are briefly sweated in an oven-proof pan and beaten with whisked eggs and goat cheese. Low heat prevents a dry underside; in the oven, the frittata only needs to reach the straight centre.
Green asparagus, peas and spring onions are placed on the bottom of the quiche and baked with an egg and cream icing. The bottom remains stable when the vegetables are dry and the quiche rests briefly after baking.
Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and first combined with the hot pasta. A little pasta water makes the pesto creamy, without the sensitive wild garlic in the pan turning grey.
Risotto rice is sweated with onion and cooked gradually with hot broth; asparagus pieces are added in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and cook the risotto away from heat so that rice and vegetables retain their bite.
Strawberry and rocket salad with feta is a fresh spring salad without a stove: sweet strawberries, peppery rocket, creamy feta and a honey and balsamic dressing come together just before serving.