Plan the day one meal at a time. This collection brings together breakfasts for busy mornings, useful lunch ideas and dinners for both ordinary weekdays and slower weekends.
Topics
Sweet and savoury breakfast recipes for quick mornings, relaxed weekends, brunch and preparation the night before.
Lunch recipes for home, work and family, including soups, salads, bowls, quick skillets and make-ahead meals.
Dinner ideas organised by time, appetite and preparation, from light plates to comforting family meals.
Recipes
Simmer oatmeal with milk and cinnamon until creamy, while fry apple cubes briefly with maple syrup and walnuts. Stir in the porridge over low heat and let it swell; fry the apples only until they retain pieces.
Beef goulash is browned in portions and then slowly braised with onions, peppers, tomato paste and stock. Meat and onions need strong roasted flavours; the pepper may later be put into the pot so that it does not completely disintegrate.
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.
Courgette and peppers are grilled, halloumi is given strong grill strips and everything is layered with tomato and lemon yoghurt in the bun. Halloumi is grilled just before assembling, because it quickly solidifies when cooled.
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.
Sliced peaches are grilled briefly and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Ripe but firm peaches retain their shape on the grill; add mozzarella and basil on the plate.
Couscous is cooked in vegetable stock and served with grilled zucchini, bell peppers, chickpeas and lemon tahini sauce. Loosen couscous with a fork after soaking and add vegetables and sauce in portions only afterwards.
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad is made with yoghurt, dill and a little honey. Grill the salmon on the skin side first and turn only once; salt the cucumber salad just before eating.
Grated zucchini is salted and squeezed thoroughly, then fried with egg, feta, flour and dill to form crispy fritters. The drier the zucchini, the better the fritters will hold and the less flour is needed.
Courgettes, peppers, aubergines and mushrooms are oiled, grilled in portions and served with chive curd. Do not cut vegetables too thinly and do not overfill the grill to create real roasted flavours instead of liquid leaking out.
Chicken pieces are marinated with lemon, garlic, pepper and olive oil, skewered and grilled over direct heat. Meat pieces of equal size cook at the same time; the marinade must not hang dripping wet on the meat before grilling.
Short pasta is cooked al dente and mixed lukewarm with tomatoes, olives, mozzarella and balsamic dressing. do not rinse the pasta under cold water; warm it up with the dressing, adding rocket and basil before serving.
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Drain the melon and cucumber well and salt just before serving, otherwise too much liquid will accumulate.
Cold cucumber soup with dill is a light summer soup without a stove. Cucumber, yoghurt, dill, lemon and olive oil are pureed finely and served well chilled.