Recipes
Chop zucchini very thinly and marinate them with lemon, olive oil, capers, Parmesan, pine nuts and mint. Marinate zucchini slices only briefly and salt them on the plate so that they are pliable but not watery.
Halved peaches are grilled briefly on the cut surface and served warm with burrata, rocket, pistachio, basil and lemon-honey dressing. Use ripe but firm peaches and add burrata only on the plate so that fruit and cheese retain their texture.
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.
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.
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.
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.
Peel potatoes and cook in salted water. Cook eggs until waxy or hard, cool in cold water, then peel.
Add meat, bone, onion and spices in cold water. Simmer the stock only gently and skim off the foam.
Sauté onion and bacon in oil. Add turnip, potatoes, carrots, broth and marjoram.
Brown meat in portions. Place meat, potatoes and vegetables in a saucepan.
Sauté onion in butter until translucent. Add carrots, potatoes and stock and cook until tender.
Fry mushrooms in a wide pan. Add onion and butter and fry until translucent.
Mix the yoghurt, sour cream, cucumber water, mustard, dill and pepper. Finely chop the apple, onion and cucumber.
Sauté the onion and soup greens in butter. Add potatoes, broth and marjoram and cook until tender.
Cook potatoes as peeled potatoes, let evaporate briefly and peel while still warm. Cut potatoes into thin slices and put them in a bowl.
Bring the stock to the boil with the carrot, leek and celery and simmer gently for a few minutes. Season the stock with salt, pepper and nutmeg.