Recipes
Risoni are cooked tender but firm, lukewarmly marinated with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley. Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.
Small potatoes are cooked in the shell, marinated still warm with white wine vinegar and after cooling mixed with pesto, tomatoes, rucola and pine nuts. First pull pesto under the lukewarm potatoes and add rocket immediately before serving to keep it fresh.
Watermelon and cucumber are pureed cold with lime, mint and olive oil; crumbled feta comes on it only when served. Remove seeds and pre-cool all ingredients; dose salt sparingly because feta already brings strong spice.
Grilled cheese and nectarine clefts are briefly fried and served warmly with rucola, cucumber and lemon honey dressing. Grilled cheeses are finally roasted and served immediately, while the nectarines are only supposed to get strong barbecue traces.
Focaccia sandwich with antipasti is a fast Italian sandwich with pesto, grilled vegetables, mozzarella and rucola. Important is a juicy but not dripping filling.
Gnocchi salad with tomatoes and mozzarella is better if the gnocchi are fried briefly. So they get bite and do not water the salad.
Toasted ciabatta cubes are mixed with ripe tomatoes, red onion, basil and balsamico and served with burrata. Let bread and tomato dressing be pulled only briefly; open burrata on the plate so that the bread still has crispy edges.
Melon wedges are served with prosciutto, rucola and basil and drizzled with lime-honey dressing. Cool melon well and cut just before serving; do not leave prosciutto and dressing lying on it for long.
Avocado, cucumber, yoghurt, lime juice, dill, water and olive oil are finely pureed cold and then tasted thoroughly. Pre-cool all ingredients well and add only so much water that the soup remains creamy; lime at the same time protects the green colour.
The courgettes are thinly sliced and marinated with lemon, olive oil, capers, parmesan, pine nuts and mint. Marinate the courgette slices only briefly and salt on the plate to make them flexible but not watery.
Halved peaches are briefly grilled on the cut surface and warmly prepared with burrata, rucola, pistachios, basil and lemon honey dressing. Use ripe but firm peaches and add burrata on the plate to keep fruit and cheese texture.
Puff pastry is coated with a cream cheese egg cream, covered with young carrots and baked with mustard, honey and herbs golden brown. Let the carrots evaporate before filling and leave a dough edge free so that the tart rises crispy.
Spinach is allowed to fall together with onion and garlic, squeezed dry and rolled with feta, ricotta and egg in strudel or filo pastry. The spinach filling must be dry and cooled; spread the dough layers thinly with butter and place the seam downwards.
Salmon fillets are juicyly cooked in the oven with lemon, dill and olive oil; in addition, short-cooked peas are finely pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the core is still slightly translucent.
Young potatoes are cooked with olive oil in the oven golden brown and served with a cool quark of radishes, yoghurt, chives, spring onions and lemon. Roast potatoes with the cut area downwards and stir the salted radishes quark just before eating so that it does not become watery.
Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved.
Green asparagus is briefly fried and served with strawberries, rocket, goat cheese, walnuts and lemon-honey dressing. Let asparagus cool and add strawberries and dressing just before eating so that the salad remains fresh.
Sauté beef in portions. Roast onions, peppers and tomato paste.
Leave out bacon and sauté onion. Add potatoes and broth and cook for 10 minutes.
Peel asparagus and cut off ends. Cook potatoes in salt water.
Cut the matjes, beetroot, apple, cucumber and onion. Mix yoghurt, mayonnaise, cucumber water, pepper and dill.
Rub the form with garlic and butter. Coat and season potatoes like dachshine.
Peel potatoes and cook in salt water. Cook eggs waxy or hard, deter and peel.