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
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad with yoghurt, dill and little honey is created. Grill the salmon first on the skin side and turn only once; salt the cucumber salad just before eating.
grated zucchini is salted and thoroughly squeezed dry, then fried with egg, feta, flour and dill to crispy fritters. The drier the zucchini, the better keep the fritters and the less flour is needed.
Zucchini, paprika, aubergine and mushrooms are oiled, portionally grilled and served with a chives quark. Do not cut vegetables too thin and do not overfill the grill, so that real roasted aromas are produced instead of leaking liquid.
Short pasta is cooked with a bite and mixed lukewarmly with tomatoes, olives, mozzarella and balsamic dressing. Do not deter the pasta cold; lukewarmly take on the dressing, Rucola and basil are added only before serving.
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Let the melon and cucumber drain well and salt only shortly before serving, otherwise too much liquid accumulates.
Tomato Gazpacho is a cold summer soup made of ripe tomatoes, peppers, cucumber, olive oil, sherry vinegar and some white bread. It is pureed, well chilled and served freshly tasted.
Knead flour, water, oil and salt to a smooth dough. Cover for at least 30 minutes. Mix apples with sugar, cinnamon, lemon juice and raisins. Roast crumbs in a little butter golden brown.
Prepare French fries after pack or fresh until crispy. Keep warm. Sweat onion in oil, tomato paste and curry powder briefly.
Finely rub the potatoes and onion. Strain the mixture in a cloth. Mix the potatoes with eggs, flour, salt and nutmeg. Add the potato starch from the liquid.
Sweat onion, carrots, celery and leeks in oil until they smell. Add lentils, broth and bay leaf and cook quietly.
Dip the meat dry, if there is a rind, cut the rind and salt it vigorously. Fry the meat all around. Roast the root vegetables and tomato paste in the braeter.
Sprinkle rolls and mix loosely with minced meat, egg, onion, mustard, salt and pepper. Form equally large dumplings with moist hands and do not push too hard.
Fry onion rings in butter and oil slowly golden brown. Put aside a part for serving. Heat Spätzle in salted water briefly or scrape off fresh. Pick up some cooking water.
Sweat the onion, carrot, leek and celery in butter without tanning it strongly. Stir in potato wheat and marjoram, fill with broth and boil.
Spread meat flat, salt, pepper and sprinkle with mustard. Spread bacon, cucumber and onion on top of it. Beat the sides slightly, roll up roulades tightly and fix with needles or kitchen yarn.
Rhenish Sauerbraten is marinated for three days in red wine, vinegar, root vegetables and spices. The beef is then braised slowly and served with a balanced sauce made with Printen gingerbread and raisins.
Kisir is a Turkish bulgur salad with tomato paste, paprika paste, lemon, pomegranate syrup, herbs and spring onions. It tastes fresh, spicy and can be prepared in advance.
Pide is a Turkish batter with crispy edge and spicy filling. This recipe combines yeast dough with minced meat, peppers, tomato paste and parsley.
At home, a Döner plate succeeds with well seasoned meat, hot pan, fresh salad, rice or flatbread and a garlic yoghurt sauce. So it becomes aromatic instead of dry.
Mercimek Çorbası is a creamy Turkish lentil soup made from red lentils, onion, carrot, tomato paste and spices. Lemon and paprika butter give it the typical finish.
Imam Bayildi is a Turkish aubergine dish with lots of olive oil, onions, garlic and tomatoes. The aubergines are filled and slowly tasted soft.
Turkish cooks are kneaded from minced meat, onion, parsley and spices, shaped and briefly fried or grilled. Rest time and strong taste make them juicy.
Menemen is a Turkish pan dish made of tomatoes, green peppers and eggs. The eggs are only gently set so that the pan remains juicy and fits perfectly with fresh bread.
Börek succeeds with Yufka or filo pastry, a juicy cheese-spinate filling and a yoghurt-egg mixture that connects the layers. The oven makes the surface golden brown and crispy.
Lahmacun is baked from very thinly rolled yeast dough and a spicy minced meat tomato mass. With parsley, lemon and sumach onions it tastes fresh as from the Turkish bakery.