Recipes for Breakfast, Lunch and Dinner

1 hr 20 min Summer

Tomato gazpacho

Tomato gazpacho is a cold summer soup made from ripe tomatoes, peppers, cucumber, olive oil, sherry vinegar and some white bread. It is pureed, well chilled and served fresh to taste.

3 hr Easter

Braised lamb shanks with vegetables

Roast the lamb shanks vigorously and braise them slowly until tender with root vegetables, red wine, stock and herbs. The meat is ready when it comes off the bone slightly; the sauce is reduced and seasoned only after braising.

1 hr Easter

Goat cheese tart with spring onions

Spring onions and goat cheese are placed on the base of the tart and are baked with egg-cream icing, thyme and a little honey. The bottom remains crisper when the spring onions are briefly sweated and the icing is not filled to the brim.

2 hr 20 min Easter

Filled yeast wreath

After the filling is done, roll out a soft yeast dough, fill it with curd cheese, apricot jam and almonds, roll it up and weave it into a wreath. Do not spread the filling all the way to the edge and cool the roll briefly before cutting it to keep the wreath in shape.

10 min Easter

Wild garlic cream cheese spread

Wild garlic is finely sliced and mixed with cream cheese, yoghurt, lemon and olive oil to a spreadable spread. Do not process wild garlic warm and let it simmer briefly before adding salt, because cream cheese already brings spice.

20 min Easter

Salmon platter with dill mustard sauce

Smoked salmon is served with cucumber and lemon, and an emulsified sauce made from dill, mustard, honey and olive oil. The sauce should be sweet, sour and mustard-like; just before serving, remove the salmon from the fridge.

45 min Easter

Potato salad with egg and herbs

Young potatoes are cooked in their skins, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling.

1 hr 38 min Easter

Easter bunny rolls

After the dough has been made, it is shaped into bunny bodies, covered with egg and decorated with raisins. Weigh the dough pieces in equal measure and press down well to keep the shape in the oven.

45 min Easter

Gratinated asparagus with ham

Pre-cooked white asparagus is wrapped in ham, doused in a mustard and cream sauce and gratinated under Gouda. Drain the asparagus well to prevent the sauce from becoming watered down and the cheese from actually browning.

28 min Easter

Spring salad with radishes and egg

Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette made of oil, apple cider vinegar and mustard. Salad and vegetables must be dry and the dressing is added immediately before serving.

2 hr 10 min Easter

Easter bread with raisins

A yeast dough made of flour, milk, yeast, sugar and butter is kneaded with raisins and orange, formed after the moulding time and baked with almonds. Use milk only lukewarm and dry raisins well; the dough needs sufficient walking time before and after the moulding time.

40 min Easter

Carrot and ginger soup

Sweat the carrots, onion and ginger, boil them in broth until soft and puree them finely with coconut milk. First, dose the ginger sparingly and balance the sweetness of the carrots with lemon juice and salt at the end.

2 hr 20 min Easter

Leg of lamb with rosemary potatoes

The leg of lamb is seasoned with garlic, rosemary and lemon, slowly cooked with stock and finished browned with rosemary potatoes. A meat thermometer and the rest period after the oven are more reliable than a rigid minute.

1 hr 5 min Easter

Easter brunch quiche with asparagus

QuichetTeippe is topped with green asparagus and spring onions, covered with egg and cream icing and baked under mountain cheese. Pre-cook asparagus and onions briefly and steam off to make the base crisp and the pour cut.

30 min Easter

Stuffed eggs with herbs

Hard boiled eggs are halved, the yolks are mixed with mayonnaise, yoghurt, mustard and herbs and filled back into the egg whites. The filling becomes smooth when the yolks are finely crushed; lemon juice and salt are added only afterwards.

1 hr 55 min Easter

Braided yeast loaf with almonds

The flour, yeast, lukewarm milk, sugar, butter and egg are used to make a soft yeast dough, which is braided and baked with almonds after processing. Milk and butter should only be lukewarm; a well kneaded dough that has gone twice produces the loose crumb.

40 min Spring

Lamb chops with herb crust

Lamb chops are sautéed, topped with a crust of herbs, garlic and crumbs and cooked in the oven for a short time. After cooking, the meat needs a few minutes rest to preserve the juice and pink core.

25 min Spring

Rice paper rolls with spring vegetables

Glass noodles, vegetables, herbs and fried tofu are rolled into briefly soaked rice paper and served with peanut dip. Wet rice paper for a few seconds and leave it to remain elastic instead of tearing or sticking.

35 min Spring

Spring Bowl with Quinoa

Quinoa forms the warm base, followed by peas, radishes, avocado, feta and a lemon-herb dressing. Well drained quinoa and avocado meat cut just before eating keep the bowl loose and fresh.

30 min Spring

Pasta Primavera

Cook the pasta until al dente, combine it with separately fried asparagus, zucchini and peas, lemon, parmesan and a little pasta water, fry the vegetables only briefly and thicken the sauce with pasta water to make the Primavera juicy instead of heavy.

30 min Spring

Creamy wild garlic soup

Potatoes and onions are boiled in broth until soft, then the wild garlic is pureed only briefly with cream in the hot soup. Wild garlic loses colour and freshness when cooked for a long time, so it belongs in the pot only at the very end.

40 min Spring

Spinach and ricotta gnocchi

Gnocchi are fried until golden brown, then mixed with onion, spinach, ricotta, lemon and a little water until creamy. Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added only to taste.

35 min Spring

Vegetable frittata with herbs

Peas, spinach and spring onions are briefly sweated in an oven-proof pan and beaten with whisked eggs and goat cheese. Low heat prevents a dry underside; in the oven, the frittata only needs to reach the straight centre.

40 min Spring

Radish potato salad

Young potatoes are cooked in their skins, marinated warm with apple cider vinegar and mustard and mixed with radishes, spring onions and chives after cooling. Warm potatoes absorb the vinaigrette; radishes and herbs are added later and remain crisp.

50 min Spring

Lemon chicken with young potatoes

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.