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
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Let the melon and cucumber drain well and salt only shortly before serving, otherwise too much liquid accumulates.
A simple strawberry tiramisu in glass with mascarpone, quark, spooned biscuits, orange juice and fresh strawberries. The dessert is without egg, easy to prepare in advance and ideal for summer.
Vanilla cream is bound with gelatine, filled in glasses and served after cooling with a fresh strawberry sauce. Gelatin must not cook; the strawberry sauce comes only on the fully gelled cream.
A soft yeast dough is rolled out after rising, filled with quark, apricot jam and almonds, rolled up and braided to the wreath. Do not paint the filling to the edge and cool the roll before cutting for a short time so that the wreath keeps its shape.
A yeast dough made from flour, milk, yeast, sugar and butter is kneaded with raisins and orange, formed after walking time and baked with almonds. Use milk only lukewarm and dry raisins well; the dough needs sufficient walking time before and after forming.
Rhubarb is steamed softly with vanilla and little liquid, the strawberries only follow after cooking in the hot compote. Thus, the strawberries retain pieces and aroma, while the rhubarb provides the desired velvety consistency.
Rhubarb is put into shape with sugar, vanilla and lemon juice and baked under grated oatmeal crumble topping. The crumble topping are particularly crispy if the butter stays cold and is kneaded only briefly with flour and oatmeal.
Strawberry Rucola salad with feta is a fresh spring salad without a cooker: sweet strawberries, peppery rucola, creamy feta and a honey balsamic dressing come together just before serving.
Knead flour, water, oil and salt to a smooth dough. Cover for at least 30 minutes. Mix apples with sugar, cinnamon, lemon juice and raisins. Roast crumbs in a little butter golden brown.
Tarte Tatin is a toppled French apple tart with caramel, butter and crispy dough. Solid, acidic apples keep shape while baking.
Mango Sticky Rice is a Thai dessert made of steamed klebreis, sweetened coconut milk, mature mango and slightly salty coconut sauce. The rice must first soak.
Som Tam is a Thai green papaya salad with lime, fish sauce, palm sugar, chilli, garlic, green beans, tomatoes and peanuts. It is only slightly on the mortar.
Syrniki are small quark pancakes with egg, some flour and mild sweetness. They are fried golden brown in the pan and served with savoury, berries or jam.
Crêpes Suzette are thin crêpes in a warm orange butter sauce with caramelized sugar and optionally Grand Marnier or Cointreau.
Sweet and sour chicken is prepared with crispy fried chicken, paprika, pineapple and a sauce of vinegar, sugar, ketchup, soy sauce and starch.