Recipes
Chicken thighs and young potatoes are baked with lemon, garlic and thyme first, and the asparagus is added later. Potatoes need protrusion, while the asparagus should only cook until it has a light bite.
Salmon, asparagus, zucchini and cherry tomatoes cook together on a baking tray with olive oil, lemon and dill. The salmon will remain juicy if the vegetables are cut small enough and the fillet cooks only to the translucent core.
Steam the onion until translucent, then cook the peas only briefly in vegetable broth before mash the mint and cream. Cook for a short time until the green colour is achieved; lemon juice and mint should only be added to the pot immediately before mixing.
Green asparagus is fried or blanched briefly and served with boiled eggs, radishes, chives and a lemon-mustard vinaigrette. Cook the asparagus only al dente and allow to cool before mixing so that eggs and radishes retain their structure.
Green asparagus, peas and spring onions are placed on the bottom of the quiche and baked with an egg and cream icing. The bottom remains stable when the vegetables are dry and the quiche rests briefly after baking.
Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and first combined with the hot pasta. A little pasta water makes the pesto creamy, without the sensitive wild garlic in the pan turning grey.
Risotto rice is sweated with onion and cooked gradually with hot broth; asparagus pieces are added in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and cook the risotto away from heat so that rice and vegetables retain their bite.
Strawberry and rocket salad with feta is a fresh spring salad without a stove: sweet strawberries, peppery rocket, creamy feta and a honey and balsamic dressing come together just before serving.
Cook the chips according to the package or fresh until they are crispy. Keep warm. Sauté the onion in oil, fry the tomato paste and curry powder briefly.
Grate the potatoes and onion finely, squeeze out the mixture in a cloth and mix the potatoes with eggs, flour, salt and nutmeg. Add the potato starch from the liquid.
Sauté the onion, carrots, celery and leek in oil until fragrant. Add the lentils, stock and bay leaf and cook gently.
Pat meat dry, cut rind into a diamond shape if available and season with salt. Brown meat all around. Roast root vegetables and tomato paste in the braise.
Squeeze out the rolls and mix them loosely with the minced meat, egg, onion, mustard, salt and pepper. Form the dumpling of equal size with moist hands and do not press too hard.
Fry the onion rings slowly in butter and oil until golden brown. Set aside a portion to serve. Warm the spaetzle briefly in salted water or scrape it off. Reserve a little cooking water.
Sauté the onion, carrot, leek and celery in butter without frying them. Stir in the potato cubes and marjoram, fill with stock and bring to the boil.
Spread the meat flat, season with salt and pepper and brush with mustard. Spread bacon, cucumber and onion on top. Lightly fold the sides, roll up the roulades tightly and secure with needles or kitchen yarn.
Rhenish Sauerbraten is marinated for three days in red wine, vinegar, root vegetables and spices. The beef is then braised slowly and served with a balanced sauce made with Printen gingerbread and raisins.
Kisir is a Turkish bulgur salad with tomato paste, paprika, lemon, pomegranate syrup, herbs and spring onions. It tastes fresh, spicy and easy to prepare.
Pide is a Turkish dough shuttle with a crispy rim and spicy filling. This recipe combines yeast dough with minced meat, peppers, tomato paste and parsley.
A kebab plate succeeds at home with well-seasoned meat, hot pan, fresh salad, rice or flatbread and a garlic-yoghurt sauce. This makes it aromatic instead of dry.
Mercimek Çorbası is a creamy Turkish lentil soup made from red lentils, onion, carrot, tomato paste and spices. Lemon and paprika butter give it its typical finish.
Imam Bayildi is a Turkish eggplant dish with lots of olive oil, onions, garlic and tomatoes. The eggplants are stuffed and slowly stewed until soft.
Turkish Köfte are kneaded from minced meat, onion, parsley and spices, shaped and fried or grilled briefly. Rest time and strong flavour make them juicy.
Menemen is a Turkish pan dish made from tomatoes, green peppers and eggs. The eggs are only gently thickened to keep the pan juicy and perfectly match fresh bread.
Börek succeeds with yufka or filo dough, a juicy cheese-spinach filling and a yoghurt-egg mixture that joins the layers together. The oven makes the surface golden brown and crispy.