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
Potatoes, leeks and onions are sautéed in butter, softly boiled in vegetable broth and partly puree with cream. Leave a part of the potatoes in place and add roasted onions on the plate to keep the soup structure.
Cooked shrimp, avocado, salad and tomatoes are layered in glasses and served with a lime cocktail sauce. All ingredients must be well chilled and dry; cut avocado just before the layer and drizzle with lime.
Cooked lentils are marinated lukewarmly with lemon-honey dressing and later mixed with cucumber, feta, parsley and pomegranate. Cook lentils only bite hard and drain well; take in feta and pomegranate only after cooling.
Rinderhack is fryed vigorously and cooked with onions, tomato paste, spices, tomatoes, beans and corn to form a thick party chilli. Chop in portion and let the chilli simmer uncovered; add beans only after roasting the spices.
Pre-cooked potatoes, mushrooms, peppers, corn and cucumbers are placed in raclette pans and baked under cheese. Drain the moist ingredients well and do not fill the pans too high to allow the cheese to brown.
Mountain cheese and Emmentaler are melted in hot white wine and bound with garlic and stirred starch. Stir in cheese at medium heat and do not boil, otherwise the fat can separate from the mass.
Puff pastry is coated with pesto, parmesan and dried tomatoes, rolled up, cooled and baked in slices crispy. A short cooling time stabilizes the roll; a sharp knife prevents the snails from being pressed together when cutting.
Mürbeig is pressed in small forms and baked with sweated leek, egg-sahn cast and Gouda. Let leeks evaporate before filling and do not overfill the moulds, so that the bottom and casts cook cleanly.
Minced meat is mixed with egg, bread, onion, mustard and parsley, formed into small fricadelles and fry all around. Mix the mixture only briefly and fry a sample fricadelle before the rest of the seasoning is fixed.
Hot cream is poured over chopped dark chocolate, stirred with butter, cooled and made into truffles. Let the ganache become completely firm and roll briefly only with cool hands so that it does not melt.
Quark, butter, flour, raisins, orangeate, lemonate and stollen spice are formed and baked into small pieces. Knead the dough for a short time and add butter to the warm confectionery before plenty of powder sugar is added.
From flour, cold butter, sugar, egg, vanilla and lemon abrass, a pastry is made, which is cooled, rolled out, punctured and baked lightly. Knead the dough not too long and keep it cool in proportion so that the cookies keep their contours when baking.
From beaten protein, powdered sugar, almonds and cinnamon, a sticky dough is produced, which is rolled out, punctured and baked with protein glaze. Keep some ice for the glaze and bake the stars at low temperature so that they remain soft inside and white above.
A grumpy dough of flour, almonds, cold butter, sugar and vanilla is cooled, formed into horns and baked brightly. Kipferl form small and evenly and still warm gently turn into vanilla powder sugar without breaking it.
Marons, onion and potato are softly cooked with white wine and vegetable broth, puree and finished with cream and thyme. Let the white wine boil completely and add the cream only after pureing so that the soup tastes round instead of alcoholic.
Blanched Brussels sprouts are put into shape with cream, milk and nutmeg, and burgundy under mountain cheese and brittle golden brown. Cook Brussels sprouts just a little bit and leave them to steam dry well, so that they do not become soft in the oven and the sauce does not become thin.
Thin pieces of meat, broccoli and pre-cooked potatoes are cooked at the table in hot beef broth and eaten with herbal and mustard dip. The broth must cook gently, raw meat needs separate plates and poultry must cook completely.
Pre-cooked potatoes, peppers, mushrooms and corn are distributed in prunes and baked under raclette cheese. Cut the vegetables into small and drain well so that the cheese browns instead of swimming in liquid.
Duck breasts are slowly left out on the skin side and fry crispy, then rest and are served with reduced orange sauce. Put the skin cold in the pan and drain the fat regularly; only cut across to the fiber after rest.
Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed into a formable mass and baked as a nut roast. Fry mushrooms dry and let the mixture swell before forming; hold them together, but not pressed firmly.
Salmon fillets are coated with a mixture of honey, mustard, dill and crumbs and cooked juicyly in the oven. The crust may brown while the salmon core remains translucent; check the cooking time early on thin fillets.
Potato slices are still marinated warm with hot broth, vinegar, oil, mustard, onion and cucumber and served with sausages. Add broth gradually, because potato varieties absorb different amounts; the salad should be juicy, not soupy.
beef roulades are filled with mustard, bacon, cucumber and onion, fried and slowly softly stewed in the back. Tie the roulades tightly and brown all around; they are ready when a fork glides into the meat without resistance.
Fill the goose with apple, onion and bye-foot, fry slowly and pour out several times with frying juice; red cabbage cooks separately. Drain fat regularly, test the core temperature on the club and let the goose rest before tranching.
Field salad with pomegranate is a festive winter salad without stove. Field salad, pomegranate seeds, orange, walnuts, feta and honey-senf dressing ensure freshness on the Christmas table.