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
Fry the 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 a gentle cooking, so that it remains juicy.
Brown lentils, carrots, potatoes and leeks cook with bay leaf in vegetable broth to form a strong stew. Match lentils and cooking time and add apple vinegar only at the end, so that the legumes become reliably soft.
Thin beetroot slices are laid out with rucola, goat cheese and walnuts and drizzled with balsamic honey dressing. Drain well beetroot and add the goat cheese only when dressing, so that the carpaccio remains clearly layered.
Simmer oatmeal with milk and cinnamon creamy, while apple cubes are briefly fried with maple syrup and walnuts. Stir porridge at low heat and let it resuscitate; fry the apples only for so long that they still retain pieces.
beef goulash is browned in portions and then seasoned slowly with onions, peppers, tomato paste and stock. Meat and onions need strong roasted aromas; the peppers may later be added to the pot so that it does not decay completely.
Sauté leeks, onions and potatoes are sautéed in butter, softly cooked in vegetable broth and partly or completely puree with cream. Sauté leeks only brightly and do not cook the soup strongly after pureeing so that taste and colour remain clean.
Rinderhack is heavily browned, then boil onion, potatoes and finely cut Wirsing with cumin and little liquid in the same pan. Add the sauté only after the potatoes and cook the cream in the end only gently, so that cabbage and meat do not boil.
Finely sliced red cabbage is kneaded with salt and mixed with apple, walnuts and a mustard-apple vinegar vinaigrette. Kneading makes the cabbage softer; apple and nuts are added later so that they remain fresh and crisp.
Hokkaido clefts and red onion are roasted with oil and thyme and then finished with feta, walnuts and little honey. Add honey and feta only towards the end, so that nuts and cheese do not burn and the pumpkin still tans vigorously.
Mushrooms are roasted separately, while risotto rice with onion, white wine and hot broth gradually cook creamy. The mushrooms come back in the rice only at the end so that they remain browned; Parmesan is stirred away from the heat.
Hokkaido, onion and ginger are roasted, softly cooked in vegetable broth and finely puree with coconut milk. Cut pumpkin pieces of the same size and dose lemon juice only after pureing, so that sweetness, heat and acidity are balanced.
Eggplants, zucchini, peppers and tomatoes are roasted with garlic, olive oil and herbs in the oven. Cut the vegetables into similarly large pieces and spread on a large sheet so that it browns instead of steaming in its own juice.
Shrimps are marinated briefly with lime, garlic, chilli and olive oil, put on skewers and grilled very hot. A few minutes of heat is enough: as soon as the shrimps are pink and just opaque, they must be grilled.
Roasted ciabatta cubes briefly pass with tomatoes, cucumber, red onion, basil and red wine vinegar. The bread is intended to take in dressing, but still retain edges; therefore mix only shortly before serving.
Onion, paprika and zucchini are sautéed with cumin, boiled with tomatoes and then directly set in the sauce. Strongly reduce the tomato sauce in front of the eggs and cook the egg white while the egg yolks remain creamy.
Mixed berries are distributed with vanilla and lemon on the sheet and baked under almond-hafer-streaks. Do not thaw frozen berries and knead the crumble topping only briefly so that the sheet does not become watery and the blanket crunchy.
Zucchini and paprika are grilled, Halloumi gets strong barbecue strips and everything is layered with tomato and lemon yoghurt in the bun. Halloumi only grill shortly before assembly, because it becomes fast when cooling down.
Dried tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse beans thoroughly and add tomatoes at the end so that the salad does not become watery.
Cherry tomatoes are broken with garlic in olive oil, then mixed with bite-resistant pasta, pasta water and burrata. Do not cook Burrata, but open on the hot pasta; so the kernel remains creamy.
Corn cobs are grilled all around and coated hot with lime-herb butter, peppers and chilli. Apply the butter only after grilling, so that they do not drip into the gluten and the herbs remain fresh.
Peach splits are briefly grilled and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Mature but firm peaches retain their shape on the grill; add mozzarella and basil only on the plate.
Couscous boils in vegetable broth and is served with grilled zucchini, paprika, chickpeas and lemon tahini sauce. Couscous after the swell loosen with the fork and add vegetables and sauce only after that portion.
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad with yoghurt, dill and little honey is created. Grill the salmon first on the skin side and turn only once; salt the cucumber salad just before eating.
grated zucchini is salted and thoroughly squeezed dry, then fried with egg, feta, flour and dill to crispy fritters. The drier the zucchini, the better keep the fritters and the less flour is needed.
Zucchini, paprika, aubergine and mushrooms are oiled, portionally grilled and served with a chives quark. Do not cut vegetables too thin and do not overfill the grill, so that real roasted aromas are produced instead of leaking liquid.