Recipes
Roasted pumpkin meat, spinach, ricotta, tomato sauce and lasagne platters are layered and baked under mozzarella. Do not leave the pumpkin filling too moist and let the lasagna rest before cutting it to form stable pieces.
Cook black spaghetti until al dente and serve with a slow-cooked tomato sauce made from onion, garlic and herbs. Start the sauce before the pasta and reduce it considerably; stir in the black pasta only briefly to keep its colour visible.
Orange peppers are cut out as a face and baked with a pre-cooked mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers should only soften and retain colour in the oven.
Roast the hokkaido, onion and ginger, boil in broth until soft and puree with coconut milk and lime. Add lime juice only after pureeing and cook coconut milk for a short time until bubbling, so that the soup remains round.
Roast sweet potato cubes with onion and cumin and boil until soft with tomatoes, beans and corn. Do not chop the sweet potatoes too small and thicken the chilli pepper without the lid to preserve the pieces.
Roast chestnuts in sage butter and add the pasta water in portions to prevent the sauce from becoming heavy or watery. Add the pasta water and the butter and the butter will be creamy.
Slices of potato and blanched Brussels sprouts are layered with a nutmeg and cream glaze and baked under Gouda. Slice potatoes thinly and pre-cook Brussels sprouts so that they are both soft at the same time before the cheese turns too dark.
Roast the hokkaido cubes until soft, brown gnocchi separately and combine both with sage butter, garlic and Parmesan. Fry the pumpkin and gnocchi in portions to ensure that they both colour and do not soften in any leaking liquid.
Roast 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 gentle cooking so that it remains juicy.
Brown lentils, carrots, potatoes and leeks cook with bay leaves in vegetable stock to a strong stew. Match lentil type and cooking time and add apple cider vinegar only at the end so that the legumes become reliably soft.
Field lettuce is served with pear wedges, roasted walnuts, blue cheese and an apple vinegar and honey vinaigrette. Field lettuce must be dry; pear and dressing are added just before eating so that the leaves do not crumble.
Thin slices of beetroot are covered with rocket, goat cheese and walnuts and drizzled with balsamic honey dressing. Drain the beetroot well and add the goat cheese only when serving, so that the carpaccio remains clearly layered.
Leek, onion and potatoes are sweated in butter, boiled in vegetable broth until soft and pureed with cream, either partially or completely. Steam the leek only until light and do not boil the soup too much after pureeing, so that the taste and colour remain clean.
Chopped beef is browned vigorously, then onion, potatoes and finely sliced savoy cabbage are cooked in the same pan with cumin and a little liquid. Add savoy cabbage only after the potatoes and at the end boil the cream 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 vinaigrette. Kneading makes the cabbage softer; apple and nuts are added later to keep it fresh and crisp.
Roast the hokkaido slices and red onion with oil and thyme and finish with feta, walnuts and a little honey. Add the honey and feta towards the end, so that nuts and cheese do not burn and the pumpkin still browns vigorously.
Mushrooms are roasted separately, while risotto rice with onion, white wine and hot stock is cooked gradually until creamy. Finally, the mushrooms are returned to the rice to remain browned; Parmesan is stirred away from the heat.
Roast the hokkaido, onion and ginger, boil them in vegetable stock until soft and puree them finely with coconut milk. Cut pumpkin pieces into equal pieces and add lemon juice only after pureeing to ensure that sweetness, pungency and acidity remain balanced.
Roast the aubergine, zucchini, peppers and tomatoes in the oven with garlic, olive oil and herbs. Cut the vegetables into similar sized pieces and spread them on a large baking tray so that they brown instead of stewing in their own juice.
Shrimps are briefly marinated with lime, garlic, chilli and olive oil, put on skewers and grilled very hot. A few minutes of heat suffice: as soon as the shrimp are pink and just opaque, they must be grilled.
Toasted ciabatta cubes are briefly mixed with tomatoes, cucumber, red onion, basil and red wine vinegar. Add dressing to the bread but keep the edges; therefore, mix just before serving.
Sweat the onion, peppers and zucchini with cumin, boil them with tomatoes and then put the eggs directly in the sauce. Reduce the tomato sauce before the eggs and cook the egg whites while the egg yolks remain creamy.
Drained tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse the beans thoroughly and add the tomatoes at the end to prevent the salad from becoming watery.
Cherry tomatoes are broken up with garlic in olive oil, then mixed with firm pasta, pasta water and burrata. Do not cook the burrata, but open it on the hot pasta first; this way the core remains creamy.
Corn cobs are grilled all around and still hot spread with lime-herb butter, peppers and chilli. Apply the butter only after grilling, so that it does not drip into the embers and the herbs remain fresh.