Fruit Recipes from Sweet to Savoury

30 min German

Red berry compote with vanilla sauce

Heat berries with juice and sugar. Stir in starch, stir in and bring to the boil briefly.

25 min German

French toast with cinnamon

Whisk the milk, eggs, sugar and a little cinnamon. Marinate the bread slices briefly until they are moist but not mushy.

30 min German

Pancakes with applesauce

Mix the flour, milk, eggs, salt and sugar until smooth. Let the dough rest briefly so that the flour swells.

3 hr 20 min Summer

Berry yoghurt parfait

Berry Yoghurt Parfait is a cold summer dessert made with berries, Greek yoghurt, honey, cream and granola. It is layered and chilled well before serving.

1 hr 15 min Summer

Melon and cucumber gazpacho

Melon and Cucumber Gazpacho is a cold summer soup made from melon, cucumber, yoghurt, lime, mint and olive oil. It is finely pureed and served well chilled.

15 min Summer

Mango and avocado salad with lime

Mango-avocado salad with lime is a fruity summer salad without heat. Ripe mango, creamy avocado, cucumber, red onion, mint and lime dressing are freshly mixed.

45 min Winter

Rice pudding with cinnamon

Rice pudding is cooked over low heat in milk with sugar, vanilla and salt and served with cinnamon sugar and applesauce. Stir regularly and leave to swell covered after cooking, so that the rice becomes creamy without burning.

50 min Winter

Pear Crumble with Walnuts

Pears are put into the mould with lemon and cinnamon and baked under crumble topping of flour, oatmeal, butter, sugar and walnuts. Ripe but firm pears retain structure; cold butter and short kneading make for a short crumble.

25 min Winter

Semolina pudding with cherries

Milk is boiled with sugar and salt, semolina is stirred in and briefly swollen, then warm cherries and cinnamon are added. Let semolina slowly trickle in and stir constantly to prevent lumps from forming or milk from sticking to the bottom.

35 min Winter

Apple and cinnamon pancakes

Slices of apple are briefly fried in butter and fried in portions with a pancake dough made of flour, milk, eggs, sugar and cinnamon. Heat the pan only moderately and cut the apples thinly so that the dough and fruit are cooked at the same time.

20 min New Year's Eve

Cheese platter with grapes and nuts

Arrange the cheese in a large platter with grapes, nuts, crackers, olives, fig mustard and baguette. Tempering the cheese about thirty minutes before eating, but only just before serving.

4 hr 20 min New Year's Eve

Panna Cotta with berries

Vanilla cream is bound with gelatin, filled into glasses and served after several hours of cooling with a short boiled berry sauce. Dissolve gelatin only in hot, not boiling cream and let the berry sauce cool completely.

1 hr 55 min New Year's Eve

Jam-filled Berliners

After the dough has been cooked, it is cut out, baked in hot oil until golden brown and filled with jam after cooling. Keep the oil temperature constant and bake the berlin in portions so that they are not greasy inside and out.

27 min New Year's Eve

Bacon-wrapped dates

Stoned dates are filled with almonds, wrapped in bacon and baked in the oven until crispy. Place the bacon seam down and brush the honey on towards the end so that nothing burns.

40 min New Year's Eve

Lentil salad with feta and pomegranate

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.

4 hr 20 min Christmas

Mulled wine panna cotta

Mulled wine is reduced with orange, cinnamon and star anise, while vanilla cream is bound with gelatin and later combined with the cooled mulled wine layer. Remove spices after drawing and never boil gelatin; both layers must be sufficiently cooled before assembling.

1 hr 53 min Christmas

Mini stollen bites

Curd cheese, butter, flour, raisins, candied orange peel, candied lemon and stollen are formed into small pieces and baked. Knead the dough only briefly and spread the warm confection with butter before adding plenty of icing sugar.

50 min Christmas

Baked apple with marzipan

Hollow out the apples, fill them with marzipan, almonds, raisins and cinnamon and bake them in the oven until they are soft and the skin is firm. Do not pierce the bottom of the apples and bake until the flesh is soft but the skin is firm.

55 min Christmas

Duck breast with orange sauce

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.

15 min Christmas

Lamb's lettuce with pomegranate

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.

4 hr 20 min Halloween

Raspberry panna cotta in a glass

Vanilla cream is bound with gelatin, cooled in a glass and covered with a short-boiled raspberry sauce. Dissolve the gelatin only in hot, non-boiling cream and let the sauce cool before it comes to the firm cream.

15 min Halloween

Apple Monster with Peanut Butter

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.

45 min Halloween

Bloody beetroot soup

Beetroot, potato, apple and onion are boiled in broth until soft, finely pureed and balanced with apple cider vinegar and sour cream. Do not add vinegar and sour cream until pureed, so that colour, acidity and creaminess remain controllable.

2 hr 40 min Autumn

Venison ragout with cranberries

Wild goulash is sautéed in dark portions and slowly braised until soft with onion, carrot, red wine, game stock and juniper. Meat needs low heat and time; stir cranberries into the reduced sauce first to ensure a balance between sweetness and wild flavour.

50 min Autumn

Plum crumble with oat topping

Put the plums in the tin with cinnamon and lemon and bake under crumble topping of flour, oatmeal, butter and brown sugar. Dust very juicy plums with a little flour and process the butter cold so that the fruit and crumble topping retain their separate textures.