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
Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and first combined with the hot pasta. A little pasta water makes the pesto creamy, without the sensitive wild garlic in the pan turning grey.
Risotto rice is sweated with onion and cooked gradually with hot broth; asparagus pieces are added in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and cook the risotto away from heat so that rice and vegetables retain their bite.
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.
Cook the chips according to the package or fresh until they are crispy. Keep warm. Sauté the onion in oil, fry the tomato paste and curry powder briefly.
Grate the potatoes and onion finely, squeeze out the mixture in a cloth and mix the potatoes with eggs, flour, salt and nutmeg. Add the potato starch from the liquid.
Sauté the onion, carrots, celery and leek in oil until fragrant. Add the lentils, stock and bay leaf and cook gently.
Pat meat dry, cut rind into a diamond shape if available and season with salt. Brown meat all around. Roast root vegetables and tomato paste in the braise.
Squeeze out the rolls and mix them loosely with the minced meat, egg, onion, mustard, salt and pepper. Form the dumpling of equal size with moist hands and do not press too hard.
Fry the onion rings slowly in butter and oil until golden brown. Set aside a portion to serve. Warm the spaetzle briefly in salted water or scrape it off. Reserve a little cooking water.
Sauté the onion, carrot, leek and celery in butter without frying them. Stir in the potato cubes and marjoram, fill with stock and bring to the boil.
Spread the meat flat, season with salt and pepper and brush with mustard. Spread bacon, cucumber and onion on top. Lightly fold the sides, roll up the roulades tightly and secure with needles or kitchen yarn.
Rhenish Sauerbraten is marinated for three days in red wine, vinegar, root vegetables and spices. The beef is then braised slowly and served with a balanced sauce made with Printen gingerbread and raisins.
Kisir is a Turkish bulgur salad with tomato paste, paprika, lemon, pomegranate syrup, herbs and spring onions. It tastes fresh, spicy and easy to prepare.
Pide is a Turkish dough shuttle with a crispy rim and spicy filling. This recipe combines yeast dough with minced meat, peppers, tomato paste and parsley.
A kebab plate succeeds at home with well-seasoned meat, hot pan, fresh salad, rice or flatbread and a garlic-yoghurt sauce. This makes it aromatic instead of dry.
Mercimek Çorbası is a creamy Turkish lentil soup made from red lentils, onion, carrot, tomato paste and spices. Lemon and paprika butter give it its typical finish.
Imam Bayildi is a Turkish eggplant dish with lots of olive oil, onions, garlic and tomatoes. The eggplants are stuffed and slowly stewed until soft.
Turkish Köfte are kneaded from minced meat, onion, parsley and spices, shaped and fried or grilled briefly. Rest time and strong flavour make them juicy.
Menemen is a Turkish pan dish made from tomatoes, green peppers and eggs. The eggs are only gently thickened to keep the pan juicy and perfectly match fresh bread.
Börek succeeds with yufka or filo dough, a juicy cheese-spinach filling and a yoghurt-egg mixture that joins the layers together. The oven makes the surface golden brown and crispy.
Lahmacun is made from very thinly rolled yeast dough and a spicy minced tomato mixture. It tastes fresh as from a Turkish bakery with parsley, lemon and sumac onions.
Satay with peanut sauce is made up of marinated chicken skewers grilled or pan-fried, with a creamy sauce made from peanuts, coconut milk, curry and lime.
Panang Curry is a thick, creamy Thai curry with panang paste, coconut milk, kaffir lime leaves, peanut flavour and meat or tofu. It is served in a more concentrated way than many other curries.
Pad Kra Pao is a quick Thai wok dish with minced meat, lots of garlic, chilli, fish sauce, oyster sauce and Thai basil. Classic with rice and a fried egg.