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
Puff pastry is spread with cream cheese and egg cream, topped with young carrots shortly before cooking and baked with mustard, honey and herbs until golden brown. Steam the carrots before topping and leave a rim of the pastry free so that the tarte rises crispy.
Rhubarb is cooked with sugar, vanilla and lemon to a chunky compote, cooled and layered in glasses with honey yoghurt and granola. The compote must be completely cold and granola is only placed in the glass just before serving to keep the layers clear and crisp.
Let the spinach fall together with the onion and garlic, squeeze it out and roll it in a strudel or filo dough with feta, ricotta and egg. Dry and cool the spinach filling, spread the dough layers thinly with butter and seam down.
Salmon fillets are cooked juicy with lemon, dill and olive oil in the oven; briefly boiled peas are pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the centre is still slightly translucent.
Cook young potatoes in the oven with olive oil until golden brown and serve with a cool curd of radishes, yoghurt, chives, spring onions and lemon. Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating so that it does not become watery.
Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite.
Green asparagus is fried briefly and served with strawberries, rocket, goat cheese, walnuts and lemon-honey dressing. Let the asparagus cool and add the strawberries and dressing just before eating to keep the salad fresh.
Pour warm milk over the rolls and let them soak. Mix in the eggs, onion, parsley and spices.
Brown beef in portions. Brown onions, peppers and tomato paste.
Drop the bacon and sauté the onion. Add potatoes and stock and cook for 10 minutes.
Peel asparagus and cut off ends. Cook potatoes in salted water.
Fry the onion rings in butter until golden brown. Cut the pockets into thick slices.
Sauté onion in lard, add sauerkraut and apple. Add broth, bay leaf and juniper and braise.
Brown the Leberkäse in a little oil on both sides. Keep slices warm for a short time.
Chop the matjes, beetroot, apple, cucumber and onion into small pieces. Mix the yoghurt, mayonnaise, cucumber water, pepper and dill.
Slice the cucumbers thinly. Season the cucumbers lightly and leave to stand for 10 minutes.
Rub the pan with garlic and butter. Layer potatoes in a tiled dish and season.
Knead and let rise. Portion the dough, fill with plum sauce and close.
Mix quark, sugar, eggs, butter, custard powder, salt and lemon until smooth. Put the mixture in a greased springform pan.
Creamy mix butter, sugar and eggs, work in flour and baking powder. Spread half of the mixture lightly, mix the rest with cocoa and pour over.
Heat cherries with juice and thicken with starch. Whip cream with sugar and cream stiffener until stiff.
Heat berries with juice and sugar. Stir in starch, stir in and bring to the boil briefly.
Bring milk to the boil with salt and sugar. Stir in rice pudding and let swell over low heat.