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
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.
Courgette and peppers are grilled, halloumi is given strong grill strips and everything is layered with tomato and lemon yoghurt in the bun. Halloumi is grilled just before assembling, because it quickly solidifies when cooled.
Drained tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse the beans thoroughly and add the tomatoes at the end to prevent the salad from becoming watery.
Cherry tomatoes are broken up with garlic in olive oil, then mixed with firm pasta, pasta water and burrata. Do not cook the burrata, but open it on the hot pasta first; this way the core remains creamy.
Corn cobs are grilled all around and still hot spread with lime-herb butter, peppers and chilli. Apply the butter only after grilling, so that it does not drip into the embers and the herbs remain fresh.
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.
Couscous is cooked in vegetable stock and served with grilled zucchini, bell peppers, chickpeas and lemon tahini sauce. Loosen couscous with a fork after soaking and add vegetables and sauce in portions only afterwards.
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad is made with yoghurt, dill and a little honey. Grill the salmon on the skin side first and turn only once; salt the cucumber salad just before eating.
Grated zucchini is salted and squeezed thoroughly, then fried with egg, feta, flour and dill to form crispy fritters. The drier the zucchini, the better the fritters will hold and the less flour is needed.
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.
Short pasta is cooked al dente and mixed lukewarm with tomatoes, olives, mozzarella and balsamic dressing. do not rinse the pasta under cold water; warm it up with the dressing, adding rocket and basil before serving.
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.
Cold cucumber soup with dill is a light summer soup without a stove. Cucumber, yoghurt, dill, lemon and olive oil are pureed finely and served well chilled.
Tomato gazpacho is a cold summer soup made from ripe tomatoes, peppers, cucumber, olive oil, sherry vinegar and some white bread. It is pureed, well chilled and served fresh to taste.
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.
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.
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.
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.
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.
Wild garlic is finely sliced and mixed with cream cheese, yoghurt, lemon and olive oil to a spreadable spread. Do not process wild garlic warm and let it simmer briefly before adding salt, because cream cheese already brings spice.
Smoked salmon is served with cucumber and lemon, and an emulsified sauce made from dill, mustard, honey and olive oil. The sauce should be sweet, sour and mustard-like; just before serving, remove the salmon from the fridge.
Young potatoes are cooked in their skins, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling.
Grated carrots are mixed with eggs, oil and sugar, flour, almonds, cinnamon and baking powder are only briefly added and baked as muffins. Grate carrots finely and do not stir the dough for long after adding the flour so that the muffins remain loose.
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.