Dinner Recipes for Every Day

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.

40 min Summer

Lime-coconut rice with vegetables

Jasmine rice is cooked with coconut milk and vegetable stock, then add the courgettes, peppers, peas, lime and roasted cashews. Cover and cook the coconut rice over low heat and loosen after soaking; add the lime juice at the end.

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.

33 min Summer

Prawn tacos with mango salsa

Shrimps are briefly seasoned with lime and pepper, fried hot and served in warm tortillas with red cabbage, mango salsa, lime yoghurt and coriander. Cook the shrimp only until the center is just opaque and fill the moist components at the table so that the tortillas remain stable.

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.

1 hr Summer

Cold avocado and cucumber soup

Puree avocado, cucumber, yoghurt, lime juice, dill, water and olive oil until smooth and then season thoroughly. Precool all ingredients well and add only enough water to keep the soup creamy; lime also protects the green colour.

50 min Summer

Sheet-pan honey mustard chicken

Chicken thighs and potatoes are first cooked on the baking tray with honey-mustard marinade; peppers and zucchini are added later. Potatoes and chicken need protrusion, while honey leftovers must not be burned on the empty tray; poultry must be cooked through completely.

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.

55 min Spring

Baby carrot tart with herbs

Puff pastry is spread with cream cheese and egg cream, topped with young carrots shortly before cooking and baked with mustard, honey and herbs until golden brown. Steam the carrots before topping and leave a rim of the pastry free so that the tarte rises crispy.

1 hr Spring

Spinach and feta strudel

Let the spinach fall together with the onion and garlic, squeeze it out and roll it in a strudel or filo dough with feta, ricotta and egg. Dry and cool the spinach filling, spread the dough layers thinly with butter and seam down.

40 min Spring

Lemon salmon with pea purée

Salmon fillets are cooked juicy with lemon, dill and olive oil in the oven; briefly boiled peas are pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the centre is still slightly translucent.

50 min Spring

Radish quark with baked potatoes

Cook young potatoes in the oven with olive oil until golden brown and serve with a cool curd of radishes, yoghurt, chives, spring onions and lemon. Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating so that it does not become watery.

45 min Spring

Wild garlic risotto with peas

Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite.

28 min Spring

Asparagus and strawberry salad with goat cheese

Green asparagus is fried briefly and served with strawberries, rocket, goat cheese, walnuts and lemon-honey dressing. Let the asparagus cool and add the strawberries and dressing just before eating to keep the salad fresh.

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.