Discover International Recipes by Cuisine

2 hr 50 min Chinese

Char siu pork tenderloin

Char Siu pork tenderloin is a baked version of the Chinese BBQ pig with hoisin, honey, soy sauce, five-spice powder and glaze.

38 min Mediterranean

Grilled sea bream with herbs

Seared sea bream is seasoned inside and out, stuffed with lemon, parsley, dill and garlic and cooked on the grill on both sides. Oil the skin, preheat the grill clean and only turn the fish when it comes off slightly; the meat must be lifted from the bone on the back.

30 min Mediterranean

Risoni salad with chickpeas

Risoni are cooked al dente, marinated lukewarm with lemon dressing and mixed with chickpeas, tomatoes, cucumber and parsley after cooling. Drain the small noodles well and add cucumber later to keep the salad loose instead of watery.

40 min Mediterranean

Grilled eggplant rolls

Grill lengthways sliced aubergines, spread with a ricotta cream made from dried tomatoes and basil and roll up with pine nuts. Slice the aubergines evenly thin, season with salt and pat dry well to make them pliable and flavour them with toast.

40 min Mediterranean

Pesto potato salad with arugula

Small potatoes are cooked in their skins, marinated still warm with white wine vinegar and then mixed with pesto, tomatoes, rocket and pine nuts. Pesto is first added to the lukewarm potatoes and then immediately add rocket before serving to keep it fresh.

23 min Mediterranean

Grilled halloumi salad with nectarines

Grilled cheese and nectarine wedges are briefly fried and served warm with rocket, cucumber and lemon-honey dressing. Grilled cheese should be roasted last and served immediately, while the nectarines should only have strong grill traces.

32 min Mediterranean

Chicken pita with tzatziki

Fry the lemony spiced chicken breast and fill it with tomatoes and a yoghurt tzatziki and squeezed cucumber into warm pita bread. Squeeze the cucumber thoroughly and let the chicken rest briefly after frying so that neither tzatziki nor meat soak the pita.

30 min Italian

Burrata panzanella with roasted peppers

Burrata panzanella combines roasted bread, ripe tomatoes, grilled peppers, basil and creamy burrata. The bread salad should be pulled but not mushy.

15 min Italian

Focaccia sandwich with antipasti

Focaccia Sandwich with Antipasti is a quick Italian sandwich with pesto, grilled vegetables, mozzarella and rocket. It is important to have a juicy but not dripping filling.

25 min Italian

Gnocchi salad with tomatoes and mozzarella

Gnocchi salad with tomatoes and mozzarella is better when the gnocchi are fried briefly. This way they get bite and do not water down the salad.

30 min Summer

Grilled herb salmon parcels

Salmon, zucchini, cherry tomatoes, lemon and herbs are gently cooked with olive oil in tightly sealed grill packs. Do not place the packs directly over the starchy embers and check after a short time whether the salmon is still juicy inside.

55 min Summer

Stuffed zucchini with couscous

Hollowed zucchini are stuffed with swollen couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the hollowed out zucchini meat and do not stir the couscous filling too moist to keep the shells stable.

28 min Summer

Tomato burrata bread salad

Mix the toasted ciabatta cubes with ripe tomatoes, red onion, basil and balsamic vinegar and serve with burrata. Let the bread and tomato dressing sit for a short time; open the burrata on the plate first to ensure that the bread still has crispy edges.

15 min Summer

Melon prosciutto salad

Serve sliced melon with prosciutto, rocket and basil and drizzle with a lime and honey dressing. Cool the melon well and cut just before serving; don't leave prosciutto and dressing on top for long.

40 min Summer

Pepper-feta pasta from the oven

Roast peppers, cherry tomatoes, feta, garlic and olive oil in a casserole dish and then mix with the pasta and basil. Boil the pasta just a little and reserve a little cooking water to make a creamy sauce out of feta and roasted vegetables.

20 min Summer

Courgette Carpaccio with Lemon

Chop zucchini very thinly and marinate them with lemon, olive oil, capers, Parmesan, pine nuts and mint. Marinate zucchini slices only briefly and salt them on the plate so that they are pliable but not watery.

23 min Summer

Grilled peaches with burrata

Halved peaches are grilled briefly on the cut surface and served warm with burrata, rocket, pistachio, basil and lemon-honey dressing. Use ripe but firm peaches and add burrata only on the plate so that fruit and cheese retain their texture.

1 hr 10 min German

Bread dumplings with creamy mushroom sauce

Pour warm milk over the rolls and let them soak. Mix in the eggs, onion, parsley and spices.

1 hr 55 min German

Goulash soup with peppers

Brown beef in portions. Brown onions, peppers and tomato paste.

1 hr 10 min German

Bean stew with bacon

Drop the bacon and sauté the onion. Add potatoes and stock and cook for 10 minutes.

55 min German

Asparagus with Hollandaise sauce

Peel asparagus and cut off ends. Cook potatoes in salted water.

35 min German

Maultaschen with butter and onions

Fry the onion rings in butter until golden brown. Cut the pockets into thick slices.

40 min German

Nuremberg grilled sausages with sauerkraut

Sauté onion in lard, add sauerkraut and apple. Add broth, bay leaf and juniper and braise.

25 min German

Leberkäse with fried egg

Brown the Leberkäse in a little oil on both sides. Keep slices warm for a short time.

25 min German

Herring salad with beetroot

Chop the matjes, beetroot, apple, cucumber and onion into small pieces. Mix the yoghurt, mayonnaise, cucumber water, pepper and dill.