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.
Recipes
Sweat the potatoes, leeks and onions in butter, boil them in vegetable stock until soft and puree them with cream. Leave some of the potatoes in the pan and add the roasted onions to the plate to keep the soup textured.
Cooked prawns, avocado, lettuce and tomatoes are layered in glasses and served with a lime cocktail sauce. All ingredients must be well chilled and dry; cut the avocado just before layering and sprinkle with lime.
Cooked lentils are marinated lukewarm with lemon-honey dressing and later mixed with cucumber, feta, parsley and pomegranate. Cook lentils only al dente and drain well; fold in feta and pomegranate only after cooling.
Chopped beef is sautéed vigorously and boiled to a thick party chilli with onion, tomato paste, spices, tomatoes, beans and corn. Brown the chopped chilli in portions and simmer uncovered; add the beans only after the spices have been roasted.
Prepare cooked potatoes, mushrooms, peppers, corn and cucumbers in portions in raclette pans and sauté under cheese. Drain moist ingredients well and do not fill the pans too high to make the cheese brown.
Mountain cheese and Emmentaler are melted in portions in hot white wine and bound with garlic and mixed starch. Stir in the cheese over medium heat and do not boil until bubbling, otherwise the fat can separate from the mixture.
Puff pastry is spread with pesto, Parmesan cheese and dried tomatoes, rolled up, cooled and sliced until crispy. A short cooling time stabilises the roll; a sharp knife prevents the snails from being compressed during cutting.
Short pastry is pressed into small moulds and baked with sweaty leeks, egg-cream-glaze and gouda. Let leeks evaporate before filling and do not overfill the moulds so that the bottom and glaze cook clean.
Mix the minced meat with the egg, crumbs, onion, mustard and parsley, form small meatballs and fry them all around. Mix the mixture only briefly and fry a tasting spoon before the rest of the seasoning is determined.
Boil chestnuts, onion and potatoes until soft with white wine and vegetable stock, puree and finish with cream and thyme. Bring the white wine to a boil and add the cream only after pureeing, so that the soup tastes round instead of alcoholic.
Blanched Brussels sprouts are moulded with cream, milk and nutmeg and gratinated with mountain cheese and crumbs until golden brown. Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not thicken.
Thin cuts of meat, broccoli and pre-cooked potatoes are cooked in portions at the table in hot beef broth and eaten with herb and mustard dip. The broth must be gently boiled, raw meat needs separate plates and poultry must cook through completely.
Pre-cooked potatoes, peppers, mushrooms and corn are spread in pans and fried under raclette cheese. Cut the watery vegetables into small pieces and drain well so that the cheese browns instead of floating in liquid.
Duck breasts are slowly roasted on the skin side and crispy, then rest and are served with reduced orange sauce. Put the skin in the pan cold and drain the fat regularly; only after rest cut crosswise to the fiber.
Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed to a malleable mass and baked as a roast nut. Fry mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly.
Salmon fillets are coated with a mixture of honey, mustard, dill and crumbs and cooked juicy in the oven. The crust may brown while the salmon core remains translucent; check the cooking time for thin fillets early.
Slices of potato are marinated while still warm with hot broth, vinegar, oil, mustard, onion and cucumber and served with sausages. Gradually add broth, because potatoes absorb different amounts; the salad should be juicy, not soupy.
Beef roulades are stuffed with mustard, bacon, cucumber and onion, sautéed and stewed in the stock until soft. Tightly tie the roulades and brown all around; they are ready when a fork slides into the meat without resistance.
Fill the goose with apple, onion and mugwort, roast slowly and repeatedly with leaking roast juice; cook red cabbage separately. Drain fat regularly, check the core temperature at the leg and let the goose rest before carving.
Feldleat with pomegranate is a festive winter salad without a stove. Feldleat, pomegranate seeds, orange, walnuts, feta and honey mustard dressing ensure freshness on the Christmas table.
Apple wedges are paired with peanut butter and decorated with strawberry tongues, sunflower seed teeth and eyes. Lemon juice protects the cut surfaces from turning brown; do not use too much peanut butter to keep your mouths shut.
Cheese strips are placed around salt sticks as bristles, bound with chives and fixed with a small amount of cream cheese. Do not cut cheese too thinly and insert the salt sticks just before serving to keep them crispy.
Roast the pumpkin cubes, then cook the risotto rice with onion and hot stock until creamy, and finish with sage, butter and Parmesan. Add the stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy.
Tortilla chips are topped with beans, corn, jalapenos and cheddar and only cooked until the cheese has melted. Spread the chips in a broad, not too high layer and serve the salsa and sour cream separately to keep them crispy.
Slices of sweet potato are cut out as ghosts, seasoned with starch, oil and paprika and baked in the oven until crispy. Cut the slices equally thick and place them on the tray with a distance; fasten the olive eyes only after baking.