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2 hr 10 min German

Kale with Pinkel sausage

Blanch and roughly chop fresh kale or defrost frozen kale. Sauté onions in lard, add kale and fill with stock.

1 hr 50 min German

Pea soup with sausages

Sauté the onion, carrots, leeks and celery in oil. Add the peas, stock, bay leaf and marjoram and cook gently.

1 hr 20 min German

Chicken fricassee with rice

Cook the chicken gently with the stock, bay leaf and salt until tender. Collect the stock. Remove the chicken, let cool a little and divide into bite-sized pieces.

40 min German

German fried potatoes with bacon and onions

Peel and slice the potatoes into even slices. Slowly drain the bacon in the pan and remove as soon as it is crispy.

30 min Summer

Lemon Orzo with Spinach and Feta

Orzo is cooked with onion in vegetable stock and then finished with spinach, feta, lemon and herbs until creamy. Stir frequently and dose the liquid as needed, because Orzo gives off starch; spinach and feta are only added at the end.

45 min Summer

Grilled potato salad with arugula

Boiled potatoes are browned on the grill and mixed lukewarm with mustard-apple vinegar dressing, tomatoes, onion, rocket and seeds. Let the potatoes evaporate completely before they are put on the grill; fold the rocket into the lukewarm mixture.

3 hr 20 min Summer

Berry yoghurt parfait

Berry Yoghurt Parfait is a cold summer dessert made with berries, Greek yoghurt, honey, cream and granola. It is layered and chilled well before serving.

1 hr 15 min Summer

Melon and cucumber gazpacho

Melon and Cucumber Gazpacho is a cold summer soup made from melon, cucumber, yoghurt, lime, mint and olive oil. It is finely pureed and served well chilled.

15 min Summer

Mango and avocado salad with lime

Mango-avocado salad with lime is a fruity summer salad without heat. Ripe mango, creamy avocado, cucumber, red onion, mint and lime dressing are freshly mixed.

50 min Winter

Ham and pasta bake

Tight-boiled pasta is mixed with ham, onion and egg-cream and baked under Gouda. Cook the pasta for two minutes less and let the casserole rest, so that it does not soften in the oven and the pour binds.

55 min Winter

Kohlrabi carrot stew

Cook kohlrabi, carrots, potatoes and onion in vegetable stock, then round off the stew with a little cream, butter and parsley. Cut vegetables into similar sizes and add kohlrabi leaves at the end so that all pieces remain evenly cooked.

45 min Winter

Rice pudding with cinnamon

Rice pudding is cooked over low heat in milk with sugar, vanilla and salt and served with cinnamon sugar and applesauce. Stir regularly and leave to swell covered after cooking, so that the rice becomes creamy without burning.

50 min Winter

Pear Crumble with Walnuts

Pears are put into the mould with lemon and cinnamon and baked under crumble topping of flour, oatmeal, butter, sugar and walnuts. Ripe but firm pears retain structure; cold butter and short kneading make for a short crumble.

25 min Winter

Semolina pudding with cherries

Milk is boiled with sugar and salt, semolina is stirred in and briefly swollen, then warm cherries and cinnamon are added. Let semolina slowly trickle in and stir constantly to prevent lumps from forming or milk from sticking to the bottom.

35 min Winter

Apple and cinnamon pancakes

Slices of apple are briefly fried in butter and fried in portions with a pancake dough made of flour, milk, eggs, sugar and cinnamon. Heat the pan only moderately and cut the apples thinly so that the dough and fruit are cooked at the same time.

55 min Winter

Vegetarian Bean chilli

Roast the peppers and onions with cumin and boil them with tomatoes, kidney beans, black beans and corn. Rinse the beans well and reduce the chilli open so that it thickens without the pulses falling apart.

35 min Winter

Fish fillet with mustard sauce

Fish fillets are briefly fried in butter and then pulled in a mild sauce of shallot, mustard, cream, lemon and dill. Turn fish only once and do not boil the sauce too much, so that the fillet and cream remain smooth.

45 min Winter

Beetroot risotto

Cook the beetroot and risotto rice until creamy with onion and hot stock, before parmesan, balsamic vinegar and thyme round off the rice. Add the stock in portions and chop the beetroot finely or puree it in part to ensure a balanced colour and bite.

35 min Winter

Cheese spaetzle with crispy onions

Heat the spaetzle with butter and cream, layer it in portions with mountain cheese and serve with slow-browned roasted onions. Melt the cheese over a low heat and brown the onions separately to keep the spaetzle creamy and the topping crispy.

40 min Winter

creamy mushroom soup

Mushrooms are fried in dark portions, boiled with onion and thyme and partly pureed with stock and cream. Mushrooms need space and high heat, otherwise they give off water; some browned slices are retained as a garnish.

2 hr 25 min Winter

Roast pork with sauerkraut

Roast pork is rubbed with mustard, fried all around and slowly cooked with onions, broth, cumin, bay leaf and sauerkraut. Check the core temperature and let the roast rest before slicing; if necessary, add sauerkraut later.

55 min Winter

Chicken Casserole with Broccoli

Chicken pieces are fried, put into the tin with blanched broccoli and cream sauce and cooked under Gouda. Blanch broccoli only briefly and do not pre-fry the chicken completely so that both remain juicy in the oven.

1 hr Winter

Baked potatoes with herb quark

Large potatoes are baked in the oven until soft and crispy and served with a cool curd of yoghurt, herbs, garlic and lemon. Prick potatoes several times and bake directly on the grill; let the herb curd steep in the meantime.

1 hr 20 min Winter

Savoy cabbage rolls with ground beef

Blanched savoy cabbage leaves are stuffed with spiced minced meat, rolled up, fried and braised in broth until soft. Cut the thick leaf ribs flat and seam the roulades down to keep them closed.

1 hr Winter

Lentil soup with sausages

Lentils, carrots, potatoes and leeks are cooked with marjoram in vegetable broth, then sausage slices are heated up. Add vinegar only at the end, because acidity can delay the softening of the lentils.