Recipes
Courgettes, peppers, aubergines and mushrooms are oiled, grilled in portions and served with chive curd. Do not cut vegetables too thinly and do not overfill the grill to create real roasted flavours instead of liquid leaking out.
Chicken pieces are marinated with lemon, garlic, pepper and olive oil, skewered and grilled over direct heat. Meat pieces of equal size cook at the same time; the marinade must not hang dripping wet on the meat before grilling.
Roast the lamb shanks vigorously and braise them slowly until tender with root vegetables, red wine, stock and herbs. The meat is ready when it comes off the bone slightly; the sauce is reduced and seasoned only after braising.
Spring onions and goat cheese are placed on the base of the tart and are baked with egg-cream icing, thyme and a little honey. The bottom remains crisper when the spring onions are briefly sweated and the icing is not filled to the brim.
Pre-cooked white asparagus is wrapped in ham, doused in a mustard and cream sauce and gratinated under Gouda. Drain the asparagus well to prevent the sauce from becoming watered down and the cheese from actually browning.
The leg of lamb is seasoned with garlic, rosemary and lemon, slowly cooked with stock and finished browned with rosemary potatoes. A meat thermometer and the rest period after the oven are more reliable than a rigid minute.
Lamb chops are sautéed, topped with a crust of herbs, garlic and crumbs and cooked in the oven for a short time. After cooking, the meat needs a few minutes rest to preserve the juice and pink core.
Glass noodles, vegetables, herbs and fried tofu are rolled into briefly soaked rice paper and served with peanut dip. Wet rice paper for a few seconds and leave it to remain elastic instead of tearing or sticking.
Quinoa forms the warm base, followed by peas, radishes, avocado, feta and a lemon-herb dressing. Well drained quinoa and avocado meat cut just before eating keep the bowl loose and fresh.
Cook the pasta until al dente, combine it with separately fried asparagus, zucchini and peas, lemon, parmesan and a little pasta water, fry the vegetables only briefly and thicken the sauce with pasta water to make the Primavera juicy instead of heavy.
Potatoes and onions are boiled in broth until soft, then the wild garlic is pureed only briefly with cream in the hot soup. Wild garlic loses colour and freshness when cooked for a long time, so it belongs in the pot only at the very end.
Gnocchi are fried until golden brown, then mixed with onion, spinach, ricotta, lemon and a little water until creamy. Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added only to taste.
Peas, spinach and spring onions are briefly sweated in an oven-proof pan and beaten with whisked eggs and goat cheese. Low heat prevents a dry underside; in the oven, the frittata only needs to reach the straight centre.
Young potatoes are cooked in their skins, marinated warm with apple cider vinegar and mustard and mixed with radishes, spring onions and chives after cooling. Warm potatoes absorb the vinaigrette; radishes and herbs are added later and remain crisp.
Chicken thighs and young potatoes are baked with lemon, garlic and thyme first, and the asparagus is added later. Potatoes need protrusion, while the asparagus should only cook until it has a light bite.
Salmon, asparagus, zucchini and cherry tomatoes cook together on a baking tray with olive oil, lemon and dill. The salmon will remain juicy if the vegetables are cut small enough and the fillet cooks only to the translucent core.
Steam the onion until translucent, then cook the peas only briefly in vegetable broth before mash the mint and cream. Cook for a short time until the green colour is achieved; lemon juice and mint should only be added to the pot immediately before mixing.
Green asparagus is fried or blanched briefly and served with boiled eggs, radishes, chives and a lemon-mustard vinaigrette. Cook the asparagus only al dente and allow to cool before mixing so that eggs and radishes retain their structure.
Green asparagus, peas and spring onions are placed on the bottom of the quiche and baked with an egg and cream icing. The bottom remains stable when the vegetables are dry and the quiche rests briefly after baking.
Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and first combined with the hot pasta. A little pasta water makes the pesto creamy, without the sensitive wild garlic in the pan turning grey.
Risotto rice is sweated with onion and cooked gradually with hot broth; asparagus pieces are added in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and cook the risotto away from heat so that rice and vegetables retain their bite.
Strawberry and rocket salad with feta is a fresh spring salad without a stove: sweet strawberries, peppery rocket, creamy feta and a honey and balsamic dressing come together just before serving.
Cook the chips according to the package or fresh until they are crispy. Keep warm. Sauté the onion in oil, fry the tomato paste and curry powder briefly.
Grate the potatoes and onion finely, squeeze out the mixture in a cloth and mix the potatoes with eggs, flour, salt and nutmeg. Add the potato starch from the liquid.
Sauté the onion, carrots, celery and leek in oil until fragrant. Add the lentils, stock and bay leaf and cook gently.