Use fruit at its best stage of ripeness, whether you are baking, blending, poaching or serving it fresh. This collection includes both familiar sweet recipes and savoury combinations with herbs, cheese and vegetables.
Recipes
Roast chicken breast and finish in a sauce of apple, onion, mustard, cream and thyme. Remove the meat from the pan before the sauce and put it back for gentle cooking so that it remains juicy.
Field lettuce is served with pear wedges, roasted walnuts, blue cheese and an apple vinegar and honey vinaigrette. Field lettuce must be dry; pear and dressing are added just before eating so that the leaves do not crumble.
Thin slices of beetroot are covered with rocket, goat cheese and walnuts and drizzled with balsamic honey dressing. Drain the beetroot well and add the goat cheese only when serving, so that the carpaccio remains clearly layered.
Simmer oatmeal with milk and cinnamon until creamy, while fry apple cubes briefly with maple syrup and walnuts. Stir in the porridge over low heat and let it swell; fry the apples only until they retain pieces.
Finely sliced red cabbage is kneaded with salt and mixed with apple, walnuts and a mustard-apple vinaigrette. Kneading makes the cabbage softer; apple and nuts are added later to keep it fresh and crisp.
Spread the mixed berries on the baking tray with vanilla and lemon and bake under almond-oat-crumble topping. Do not defrost frozen berries and knead the crumble topping only briefly to prevent the tray from becoming watery and the top from becoming crispy.
Sliced peaches are grilled briefly and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Ripe but firm peaches retain their shape on the grill; add mozzarella and basil on the plate.
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Drain the melon and cucumber well and salt just before serving, otherwise too much liquid will accumulate.
A simple strawberry tiramisu in a glass with mascarpone, curd cheese, spoon sponges, orange juice and fresh strawberries. The dessert is egg-free, easy to prepare in advance and ideal for the summer.
Vanilla cream is bound with gelatin, filled into glasses and served with a fresh strawberry sauce after cooling. Gelatin must not boil; the strawberry sauce is added to the completely jellied cream.
After the filling is done, roll out a soft yeast dough, fill it with curd cheese, apricot jam and almonds, roll it up and weave it into a wreath. Do not spread the filling all the way to the edge and cool the roll briefly before cutting it to keep the wreath in shape.
A yeast dough made of flour, milk, yeast, sugar and butter is kneaded with raisins and orange, formed after the moulding time and baked with almonds. Use milk only lukewarm and dry raisins well; the dough needs sufficient walking time before and after the moulding time.
Rhubarb is steamed with vanilla and a little liquid until soft, the strawberries only retract after cooking in the hot compote. Thus, the strawberries retain pieces and flavour, while the rhubarb provides the desired creamy consistency.
Rhubarb is put into the pan with sugar, vanilla and lemon juice and baked under crumbly oatmeal crumbs. Crumbs become particularly crispy when the butter remains cold and is kneaded only briefly with flour and oatmeal.
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.
Knead the flour, water, oil and salt to a smooth dough. Cover and let rest for at least 30 minutes. Mix apples with sugar, cinnamon, lemon juice and raisins. Toast the crumbs in a little butter until golden brown.
Tarte Tatin is a toppled French apple tart with caramel, butter and crispy dough. Firm, sour apples retain their shape when baked.
Mango Sticky Rice is a Thai dessert made from steamed sticky rice, sweetened coconut milk, ripe mango and slightly salty coconut sauce. The rice must be soaked first.
Som Tam is a Thai green papaya salad with lime, fish sauce, palm sugar, chilli, garlic, green beans, tomatoes and peanuts. It is only lightly toasted in a mortar.
Syrniki are small curd pancakes with egg, a little flour and mild sweetness. They are fried in a pan until golden brown and served with sour cream, berries or jam.
Crêpes Suzette are thin crepes in a warm orange butter sauce with caramelized sugar and optional Grand Marnier or Cointreau.
Sweet and sour chicken is prepared with crispy fried chicken, peppers, pineapples and a sauce made from vinegar, sugar, ketchup, soy sauce and cornstarch.