Choose from quick skillet meals, vegetarian dinners, one-pot recipes and comforting oven dishes. Each recipe includes clear quantities and practical steps, so you can match dinner to the time and ingredients you have available.
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Quick dinner recipes with short ingredient lists, manageable preparation and plenty of flavour for busy evenings.
Filling vegetarian dinners made with vegetables, pulses, pasta, rice, potatoes, eggs, cheese or tofu.
Simple one-pot recipes for pasta, rice, curries, soups and stews, with less washing up afterwards.
Reliable air fryer recipes for potatoes, vegetables, chicken, fish, snacks and baking, with practical temperatures and realistic cooking times.
Recipes
Gnocchi are roasted golden brown, then mixed with onion, spinach, ricotta, lemon and a little water creamy. Ricotta must not cook strongly, otherwise the sauce becomes grainy; Parmesan and nutmeg come first to taste.
Peas, spinach and spring onions are briefly sautéed in the oven-proof pan and set with scrambled eggs and goat cheese. Low heat prevents a dry underside; in the oven, the frittata only needs to reach the straight solid middle.
Young potatoes are cooked in the bowl, warmly marinated with apple vinegar and mustard and after cooling mixed with radishes, spring onions and chives. Warm potatoes take the vinaigrette; radishes and herbs only come in later and remain crisp.
Chicken oats and young potatoes are baked first with lemon, garlic and thyme, the asparagus is added later. Potatoes need a head start, while the asparagus should only be cooked until it has a light bite.
Salmon, asparagus, zucchini and cherry tomatoes cook together on the sheet with olive oil, lemon and dill. The salmon remains juicy when the vegetables are cut small enough and the fillet only cooks to the translucent core.
Onion is steamed translucent, then the peas cook only briefly in vegetable broth before mint and cream are purified. Short cooking gets the green colour; lemon juice and mint belong only immediately before mixing into the pot.
Green asparagus is briefly fried or blanched and served with boiled eggs, radishes, chives and a lemon-mustard vinaigritte. Cook asparagus only tender but firm and let cool before mixing so that eggs and radishes retain their structure.
Green asparagus, peas and spring onions come to the quiche floor and are baked with an egg-and-cream cast. The soil remains stable when the vegetables come into shape dry and the quiche rests briefly after baking.
Bear's garlic, pine nuts, parmesan, garlic and olive oil are coldly mixed into a strong pesto and are first combined with the hot pasta. The pesto makes some pasta water creamy without the sensitive bear's garlic in the pan becoming grey.
Risotto rice is sautéed with onion and gradually cooked with hot broth; pieces of asparagus come in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and the risotto off the heat mantecare so that rice and vegetables keep their bite.
Strawberry Rucola salad with feta is a fresh spring salad without a cooker: sweet strawberries, peppery rucola, creamy feta and a honey balsamic dressing come together just before serving.
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.
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.
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.
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.
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.
Panang Curry is a thick, creamy Thai curry with panang paste, coconut milk, makrut lime leaves, peanut note and meat or tofu. It is served more concentrated than many other curries.
Pad Kra Pao is a fast Thai food with minced meat, lots of garlic, chilli, fish sauce, oyster sauce and Thai basilica. Classically, rice and a fried egg fit.