Dinner Recipes for Every Day

35 min Chinese

Gong Bao Tofu

Gong Bao Tofu is the vegetarian variant of Kung Pao: crispy fried tofu, chilli, Sichuan pepper, peanuts and a spicy sour sauce.

40 min Summer

Lemon chicken with zucchini rice

Fry chicken breast and then cook with rice, zucchini, broth, lemon juice and abrass in a pan. Cover the rice with low heat and return the chicken to the ready-cooking stage so that it remains juicy.

23 min Summer

Avocado corn salad with lime

Grilled corn is cut from the plunger and mixed with avocado, tomatoes, red onion, lime and coriander. Cut avocado only at the end and put it in; let maize cool before mixing so that it does not become soft.

32 min Summer

Chicken Caesar wraps

Spicy chicken breast is fried, cut into strips and rolled into tortillas with Romanasalate, Parmesan, Caesar-dressing and Croûtons. Let the chicken rest for a while and sparingly dose the dressing; add croûtons just before rolling.

30 min Mediterranean

Risoni salad with chickpeas

Risoni are cooked tender but firm, lukewarmly marinated with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley. Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.

40 min Mediterranean

Grilled eggplant rolls

Long cut aubergines are grilled, coated with a ricotta cream of dried tomatoes and basil and rolled up with pine nuts. Cut aubergines slices evenly thinly, salt and pat well dry so that they become bendable and get roasted aromas.

30 min Summer

Trout fillet with cucumber dill salad

Trout fillets are fryed crispy on the skin side and served with a cool cucumber salad made of yoghurt, dill and lemon. squeeze dry cucumber and salt late; turn trout only once and take it out of the pan as soon as it is cooked.

40 min Mediterranean

Pesto potato salad with arugula

Small potatoes are cooked in the shell, marinated still warm with white wine vinegar and after cooling mixed with pesto, tomatoes, rucola and pine nuts. First pull pesto under the lukewarm potatoes and add rocket immediately before serving to keep it fresh.

1 hr 20 min Summer

Cold melon feta soup

Watermelon and cucumber are pureed cold with lime, mint and olive oil; crumbled feta comes on it only when served. Remove seeds and pre-cool all ingredients; dose salt sparingly because feta already brings strong spice.

23 min Mediterranean

Grilled halloumi salad with nectarines

Grilled cheese and nectarine clefts are briefly fried and served warmly with rucola, cucumber and lemon honey dressing. Grilled cheeses are finally roasted and served immediately, while the nectarines are only supposed to get strong barbecue traces.

32 min Mediterranean

Chicken pita with Tzatziki

Lemon-cooked chicken breast is fried and filled with tomatoes and a tzatziki of yoghurt and squeezed dry cucumber in warm pita breads. squeeze dry the cucumber thoroughly and let the chicken rest briefly after roasting, 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 is to be pulled, but not muddy.

15 min Italian

Focaccia sandwich with antipasti

Focaccia sandwich with antipasti is a fast Italian sandwich with pesto, grilled vegetables, mozzarella and rucola. Important is a juicy but not dripping filling.

25 min Italian

Gnocchi salad with tomatoes and mozzarella

Gnocchi salad with tomatoes and mozzarella is better if the gnocchi are fried briefly. So they get bite and do not water the salad.

30 min Summer

Grilled herb salmon parcels

Salmon, zucchini, cherry tomatoes, lemon and herbs are gently cooked with olive oil in tightly closed grill packets. Place the packets not directly above the strongest gluten and after a short time check whether the salmon is still juicy inside.

55 min Summer

Filled zucchini with couscous

Boiled zucchini are filled with boiled couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the boiled zucchini meat and do not stir the couscous filling too moist to keep the ships stable.

40 min Summer

Lime-coconut rice with vegetables

Jasmine rice is cooked with coconut milk and vegetable broth, after which fried zucchini, peppers, peas, lime and roasted cashews are added. Cook coconut rice at low heat and loosen after swell; add lime juice only at the end.

28 min Summer

Tomato Burrata Bread Salad

Toasted ciabatta cubes are mixed with ripe tomatoes, red onion, basil and balsamico and served with burrata. Let bread and tomato dressing be pulled only briefly; open burrata on the plate so that the bread still has crispy edges.

33 min Summer

Shrimp tacos with mango salsa

Shrimps are briefly seasoned with lime and paprika, hot fried and served in warm tortillas with red cabbage, mango salsa, lime yoghurt and coriander. Cook shrimps only to the very opaque middle and fill the moist components at the table to keep the tortillas stable.

15 min Summer

Melon prosciutto salad

Melon wedges are served with prosciutto, rucola and basil and drizzled with lime-honey dressing. Cool melon well and cut just before serving; do not leave prosciutto and dressing lying on it for long.

40 min Summer

Pepper feta pasta from the oven

Peppers, cherry tomatoes, feta, garlic and olive oil roast first in the casserole and are then mixed with bite-resistant pasta and basil. Cook the pasta briefly and hold back some cooking water so that a creamy sauce is produced from feta and roasted vegetables.

1 hr Summer

Cold avocado cucumber soup

Avocado, cucumber, yoghurt, lime juice, dill, water and olive oil are finely pureed cold and then tasted thoroughly. Pre-cool all ingredients well and add only so much water that the soup remains creamy; lime at the same time protects the green colour.

50 min Summer

Sheet-pan honey mustard chicken

Chicken and potatoes are cooked with honey-mustard marinade first on the sheet; peppers and zucchini are added with a delay. Potatoes and chickens need a head start, while honey residues must not burn on the empty sheet; they must be completely cooked.

20 min Summer

Zucchini carpaccio with lemon

The courgettes are thinly sliced and marinated with lemon, olive oil, capers, parmesan, pine nuts and mint. Marinate the courgette slices only briefly and salt on the plate to make them flexible but not watery.

23 min Summer

Grilled peaches with burrata

Halved peaches are briefly grilled on the cut surface and warmly prepared with burrata, rucola, pistachios, basil and lemon honey dressing. Use ripe but firm peaches and add burrata on the plate to keep fruit and cheese texture.