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
Puff pastry is coated with a cream cheese egg cream, covered with young carrots and baked with mustard, honey and herbs golden brown. Let the carrots evaporate before filling and leave a dough edge free so that the tart rises crispy.
Spinach is allowed to fall together with onion and garlic, squeezed dry and rolled with feta, ricotta and egg in strudel or filo pastry. The spinach filling must be dry and cooled; spread the dough layers thinly with butter and place the seam downwards.
Salmon fillets are juicyly cooked in the oven with lemon, dill and olive oil; in addition, short-cooked peas are finely pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the core is still slightly translucent.
Young potatoes are cooked with olive oil in the oven golden brown and served with a cool quark of radishes, yoghurt, chives, spring onions and lemon. Roast potatoes with the cut area downwards and stir the salted radishes quark just before eating so that it does not become watery.
Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved.
Green asparagus is briefly fried and served with strawberries, rocket, goat cheese, walnuts and lemon-honey dressing. Let asparagus cool and add strawberries and dressing just before eating so that the salad remains fresh.
Fill the rolls with warm milk and let them rest. Mix eggs, onion, parsley and spices.
Sauté beef in portions. Roast onions, peppers and tomato paste.
Leave out bacon and sauté onion. Add potatoes and broth and cook for 10 minutes.
Peel asparagus and cut off ends. Cook potatoes in salt water.
Fry onion rings in butter slowly golden brown. Cut mouth pockets into thick slices.
Sweat onion in lard, add sauerkraut and apple. Add broth, bay leaf and juniper and stew.
Brown Leberkäse in little oil from both sides. Keep slices warm briefly.
Cut the matjes, beetroot, apple, cucumber and onion. Mix yoghurt, mayonnaise, cucumber water, pepper and dill.
Rub the form with garlic and butter. Coat and season potatoes like dachshine.
Leave out bacon, add onion and fry translucent. Fry potato slices in the pan golden brown.
Peel potatoes and cook in salt water. Cook eggs waxy or hard, deter and peel.
Sweat onion and bacon in oil. Add turnips, potatoes, carrots, broth and marjoram.
Sweat onion translucent in butter. Add carrots, potatoes and broth and cook softly.
Sweat onion and bacon, add sauerkraut, broth, bay leaf and cumin. Fry scab noodles in butter golden brown.
Fry mushrooms vigorously in a wide pan. Add onion and butter and fry translucent.
Knead flour, water, oil and salt into smooth dough. Roll out dough very thinly.