Quark semolina dumplings with apple compote
Unfilled quark semolina dumplings gently poach in water and are served with buttered breadcrumbs and warm apple compote.
Travel through different food cultures from your own kitchen. Discover familiar classics and approachable everyday dishes, with characteristic ingredients and techniques explained in clear steps.
Topics
Mediterranean recipes featuring vegetables, pasta, fish, olive oil, cheese, lemon and fresh herbs.
Chinese recipes for noodles, rice, dumplings, soups and wok dishes with vegetables, tofu, chicken, pork or beef.
French recipes ranging from bistro classics and slow braises to quiches, tarts and carefully made desserts.
German home cooking with regional classics, potato dishes, soups, stews, cakes and family favourites.
Greek recipes with feta, yoghurt, lemon, olive oil, herbs, vegetables, pulses, fish and slow-cooked meat.
Indian recipes for curries, dal, biryani, breads and vegetable dishes with balanced, freshly toasted spices.
Indonesian recipes with rice, noodles, sambal, coconut, peanuts, tempeh and aromatic spice pastes.
Italian recipes for pasta, risotto, soups, baked dishes, antipasti and desserts built around good ingredients.
Japanese recipes for rice, noodles, ramen, miso soup, onigiri, teriyaki, tempura and home-style curries.
Korean recipes with rice, noodles, kimchi, vegetables, sesame, chilli pastes and deeply flavoured marinades.
Russian recipes for borscht, pelmeni, blini, salads, filled pastries and warming braised dishes.
Thai recipes for curries, soups, salads, noodles and wok dishes with chilli, lime, herbs and coconut milk.
Turkish recipes for meze, pide, köfte, börek, soups, salads, aubergine dishes and syrup-soaked desserts.
Recipes
Unfilled quark semolina dumplings gently poach in water and are served with buttered breadcrumbs and warm apple compote.
Sauerkraut, white beans and potatoes combine with apple in a mildly fruity vegan autumn stew.
Creamy milk semolina with poppy seeds, egg and juicy prune plums bakes into a golden autumn dessert.
A mild vegan dal with pumpkin, red lentils and baby spinach, gently enriched with coconut milk and cooked in one pot.
Burned almonds are produced in the air fryer in a heat-resistant baking pan, in which cinnamon sugar and water boil under regular stirring.
Baked-powder dough quark balls are loose and golden brown in the air fryer, then coated with butter and turned into cinnamon sugar.
pizza pinwheels made from finished pizza dough become golden brown outside in the air fryer when tomato sauce and cheese are sparingly dosed.
Homemade spring rolls are crispy in the air fryer with a dry vegetable-glass noodle filling and little oil all around.
A compact meatloaf cooks juicyly in an air fryer in a small baking pan and finally gets a spicy tomato-mustard glaze.
Pork fillet remains juicy in the air fryer when the evenly thick middle piece is cooked hot and removed at appropriate internal temperature.
A small pizza with thin yeast dough is pre-baked in the air fryer and then cooked with tomato sauce and mozzarella.
Potato fritters can be used in the air fryer with little oil when the coarsely grated potatoes are strongly squeezed dry and flattened.
Brat sausages brown evenly in the air fryer and remain juicy when cooked by far and not punctured.
pan-fried potatoes from raw potatoes become golden brown in the air fryer all around when thin slices are watered, well dried and turned several times.
Gnocchi from the refrigerated shelf become golden brown outside and soft inside without precooking if they are thinly oiled and shaken several times during cooking time.
Feta and cherry tomatoes cook with garlic, oregano and olive oil in a small baking pan until the cheese is soft and the tomatoes are burst.
Warm Camembert is cooked creamy in a small oven-proof baking pan and served with honey, thyme and walnuts directly from the air fryer.
Crispy-panned pork chips are browned in the air fryer with a thin oil film without swimming in fat or sticking to the basket.
Juicy meatballs with browned surface succeed in the air fryer without a pan when the meat mass is easily mixed and cooked at internal temperature.
Hojicha cheesecake combines a crisp biscuit base with a creamy filling and the nutty, toasted flavour of Japanese green tea. Gentle mixing and slow cooling help keep the top smooth.
This no-churn hojicha ice cream combines whipped cream, sweetened condensed milk and roasted Japanese green tea. A concentrated tea paste distributes the flavour evenly without watering down the mixture.
This hojicha tiramisu replaces coffee and cocoa with roasted Japanese green tea. Briefly dipped ladyfingers and an airy mascarpone cream set into clean, aromatic layers after six hours in the refrigerator.
This hojicha latte pairs roasted Japanese green tea with warm, finely frothed milk. Sifting the powder and mixing it first with 80 °C water produces a smooth drink with nutty, gently caramelised notes.
Künefe is a Turkish dessert of crisp Tel Kadayıf pastry, melted unsalted cheese and lemon syrup, finished with pistachios.
Tavuk Şiş are Turkish chicken skewers from a yoghurt-paprika-mark marinade with garlic, onion, lemon, Pul biber and oregano.
Guide
You need a quick idea for everyday life? Then Italian pasta, Chinese wok dishes, fried rice or Thai noodles are often a good choice. Many of these recipes are prepared in a short time and can be flexibly adapted with vegetables, meat, fish or tofu.
Mediterranean, Greek and Turkish dishes are particularly suitable for a relaxed meal with family or guests. Oven vegetables, pita, salads, pasta, grill dishes, dips and small appetizers can often be prepared and put together in the middle of the table.
If you like strong spices and intense flavours, Indian, Indonesian and Korean recipes offer many varied ideas. Curries, rice dishes, spicy sauces, fermented ingredients, chilli and aromatic spice blends provide special taste experiences.
Discover recipe ideas from different kitchens here and quickly find a direction that suits your cooking moment:
First think about what you want: fresh and light, spicy and spicy, creamy, hearty or very uncomplicated. Mediterranean and Greek dishes fit well with vegetables, fish and summer evenings. Chinese, Thai and Korean recipes are ideal if you want to have wok dishes, rice, pasta and strong sauces.
Many recipes can be easily adapted. Rice, pasta, potatoes, vegetables, legumes, eggs and fresh herbs are good basics for numerous kitchens. Instead of an ingredient, you can often use seasonal vegetables or a vegetarian alternative.
Wok, pan and pasta are particularly suitable for quick dishes. The oven is convenient for casseroles, oven vegetables and stews. Grill recipes, salads, dips and small appetizers are perfect for warm days or a meal with guests.
You do not need a completely new supply for every kitchen. With some basic ingredients you can already prepare many different dishes. These include, for example, good oil, rice, pasta, canned tomatoes, garlic, onions, lemons, fresh herbs, spices and matching sauces.
Build your stock gradually. Olive oil, pasta, tomatoes, herbs and cheese are helpful for Mediterranean dishes. Soy sauce, sesame oil, rice vinegar, ginger, garlic and rice fit well into the stock for Asian-inspired dishes. Curry, cumin, turmeric, garam masala and coconut milk are available for Indian recipes.
So you can discover many kitchens without having to buy a lot of new ingredients every time.
For everyday use, dishes that work with a few ingredients and can be flexibly adapted are ideal. Pasta, pan dishes, rice dishes, curries, soups and salads are often easy and fast to finish.
For guests you can combine several small dishes from a kitchen. A Mediterranean evening succeeds, for example, with bruschetta, salad, pasta, grilled vegetables and a dessert. For an Asian-inspired evening, dumplings, soup, fried rice, wokge vegetables and noodles fit together well. This creates a varied food, where everyone can taste different dishes.
FAQ