Start with what is already in your kitchen. Pick a main ingredient to find recipes that help you use fresh food, pantry staples and leftovers in a practical way.
Topics
Meat recipes with beef, pork, poultry, lamb and mince for the frying pan, oven, grill and casserole.
Pasta and noodle recipes for quick sauces, bakes, salads, Asian-style dishes and easy one-pot meals.
Rice recipes for curries, bowls, risotto, fried rice, salads, side dishes and creamy desserts.
Potato recipes for crisp roasts, pan-fried potatoes, mash, soups, salads, gratins and versatile side dishes.
Approachable fish recipes with salmon, cod, pollock, trout and more for the pan, oven, grill or pot.
Seafood recipes with prawns, mussels, scallops and squid for pasta, rice, soups, grills and starters.
Fruit recipes with apples, berries, pears and citrus for breakfast, cakes, desserts, drinks and savoury salads.
Seasonal vegetable recipes for quick skillets, oven dishes, soups, salads, curries and filling meat-free mains.
Recipes with lentils, beans, chickpeas and peas for curries, soups, salads, spreads and vegetarian mains.
Cheese recipes for pasta, potatoes, bakes, salads and snacks, from creamy sauces to crisp gratinated toppings.
Recipes
Blanched Brussels sprouts are moulded with cream, milk and nutmeg and gratinated with mountain cheese and crumbs until golden brown. Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not thicken.
Thin cuts of meat, broccoli and pre-cooked potatoes are cooked in portions at the table in hot beef broth and eaten with herb and mustard dip. The broth must be gently boiled, raw meat needs separate plates and poultry must cook through completely.
Pre-cooked potatoes, peppers, mushrooms and corn are spread in pans and fried under raclette cheese. Cut the watery vegetables into small pieces and drain well so that the cheese browns instead of floating in liquid.
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.
Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed to a malleable mass and baked as a roast nut. Fry mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly.
Salmon fillets are coated with a mixture of honey, mustard, dill and crumbs and cooked juicy in the oven. The crust may brown while the salmon core remains translucent; check the cooking time for thin fillets early.
Slices of potato are marinated while still warm with hot broth, vinegar, oil, mustard, onion and cucumber and served with sausages. Gradually add broth, because potatoes absorb different amounts; the salad should be juicy, not soupy.
Beef roulades are stuffed with mustard, bacon, cucumber and onion, sautéed and stewed in the stock until soft. Tightly tie the roulades and brown all around; they are ready when a fork slides into the meat without resistance.
Fill the goose with apple, onion and mugwort, roast slowly and repeatedly with leaking roast juice; cook red cabbage separately. Drain fat regularly, check the core temperature at the leg and let the goose rest before carving.
Gingerbread Tiramisu is a festive dessert without baking with gingerbread, mascarpone and curd cream, coffee, cocoa, cinnamon and orange. It is very easy to prepare.
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.
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.
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.
Mix pumpkin puree with eggs, yoghurt, oil and sugar, then fold in flour, cinnamon and baking powder for a short time. Stirring too long makes muffins tough; the hollows are filled only by about two thirds.
A biscuit base is baked with cream cheese and curd paste and then decorated with melted chocolate as a spider web. Ingredients for the filling should be room temperature and only stirred briefly to prevent the cake from breaking.
Cheese strips are placed around salt sticks as bristles, bound with chives and fixed with a small amount of cream cheese. Do not cut cheese too thinly and insert the salt sticks just before serving to keep them crispy.
Roast the pumpkin cubes, then cook the risotto rice with onion and hot stock until creamy, and finish with sage, butter and Parmesan. Add the stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy.
Tortilla chips are topped with beans, corn, jalapenos and cheddar and only cooked until the cheese has melted. Spread the chips in a broad, not too high layer and serve the salsa and sour cream separately to keep them crispy.
Slices of sweet potato are cut out as ghosts, seasoned with starch, oil and paprika and baked in the oven until crispy. Cut the slices equally thick and place them on the tray with a distance; fasten the olive eyes only after baking.
Black beans and corn are heated with cumin, stuffed into crispy taco bowls and decorated with lettuce, tomato and fresh guacamole. Prepare guacamole just before serving and fill the taco bowls at the table first to keep both fresh.
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.
Spiced beef patties are roasted vigorously and built up with cheddar, lettuce, tomato, cucumber and burger sauce in the bun. Turn patties only once and melt the cheese on the hot meat; do not put the monster decoration on until assembled.
Roasted pumpkin meat, spinach, ricotta, tomato sauce and lasagne platters are layered and baked under mozzarella. Do not leave the pumpkin filling too moist and let the lasagna rest before cutting it to form stable pieces.
Pizza dough is thinly topped with tomato sauce and mozzarella, decorated with peppers and olives as Halloween motifs and baked very hot. Spread the topping sparingly and preheat the tin completely so that the small pizzas become crispy despite the decoration.
Cook black spaghetti until al dente and serve with a slow-cooked tomato sauce made from onion, garlic and herbs. Start the sauce before the pasta and reduce it considerably; stir in the black pasta only briefly to keep its colour visible.