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
Apple clefts are put together in pairs with peanut butter and decorated with strawberry tongues, sunflower seed teeth and eyes. Lemon juice protects the cut areas from browning; do not use too much peanut butter to keep the mouths.
A short chocolate dough made from flour, cocoa, eggs, milk and butter is baked as cupcakes and coldly decorated with a dark cream cap. Mix dry and liquid ingredients only briefly and spray the cream exclusively on completely cooled cupcakes.
Cheese strips are placed as bristles around salt sticks, bound with chives and fixed with a small amount of cream cheese. Do not cut cheese too thin and use the salt sticks only shortly before serving, so that they remain crispy.
Pumpkin cubes are toasted, risotto rice is then cooked creamy with onion and hot broth and is completed with sage, butter and parmesan. Add broth only in portions and crush a portion of the pumpkin so that the risotto binds without becoming pulpy.
Tortilla chips are covered with beans, corn, jalapeños and cheddar and bake only until the cheese is melted. Spread chips in a wide, not too high layer and serve salsa and stew separately so that they remain crispy.
Sweet potato slices are cut out as ghosts, seasoned with starch, oil and paprika and baked crispy in the oven. Cut the slices equally thick and place on the sheet by far; attach olive eyes only after baking.
Black beans and corn are heated with cumin, filled in crispy taco bowls and decorated with salad, tomato and fresh guacamole. Prepare guacamole just before serving and fill the taco bowls at the table to keep both fresh.
Red beetroot, potato, apple and onion are cooked softly in broth, finely puree and balanced with apple vinegar and savoury. Dosage vinegar and sauté only after pureeing, so that colour, acidity and creaminess remain controllable.
Spicy beef patties are strongly fried and built with cheddar, salad, tomato, cucumber and burgers sauce in the bun. Turn patties only once and melt the cheese on the hot meat; attach the monster decoration only when assembled.
Roasted pumpkin meat, spinach, ricotta, tomato sauce and lasagne plates are layered and baked under mozzarella. Do not leave the pumpkin filling too moist and leave the lasagne to rest before cutting in order to create stable pieces.
Pizza dough is thinly covered with tomato sauce and mozzarella, decorated with peppers and olives as Halloween motifs and very hot baked. Spread the coating sparingly and preheat the sheet completely so that the small pizzas become crisp despite decoration.
Black spaghetti are boiled tender but firm and served with a slowly boiled tomato sauce made of onion, garlic and herbs. Start the sauce in front of the noodles and reduce it vigorously; swirl the black pasta only briefly in it so that its colour remains visible.
Orange pepper is cut out as a face and baked with a pre-cooke mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers in the oven should only become soft and retain colour.
Mini sausages are wrapped with narrow puff pastry strips, coated with egg yolk milk and baked golden brown. Leave small gaps between the dough strips so that the mummie shape remains visible and the puff pastry becomes crispy everywhere.
Hokkaido, onion and ginger are roasted, softly cooked in broth and finely puree with coconut milk and lime. Only add lime juice after pureing and cook coconut milk not for long, so that the soup remains round.
Field salad is served with pear clefts, roasted walnuts, blue cheese and an apple vinegar-honey vinaigrette. Field salad must be dry; pear and dressing will only be added shortly before the meal, so that the leaves do not collapse.
Sweet potato cubes are roasted with onion and cumin and then cooked softly with tomatoes, beans and corn. Do not cut the sweet potatoes too small and let the chilli thicken without a lid so that the pieces are preserved.
Marons are roasted in sage butter and mixed creamy with pasta, parmesan, lemon abrass and reserved pasta water. Leave the butter to be nutty and add the pasta water in proportion so that no heavy or watery sauce is produced.
Potato slices and blanched Brussels sprouts are layered with a nutmeg-sahne cast and baked under Gouda. Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark.
Wild goulash is cooked in a dark portion and slowly melted softly with onion, carrot, red wine, wild fond and juniper. The meat needs low heat and time; cranberries only stir into the reduced sauce so that sweetness and wild aroma remain balanced.
Hokkaido cubes are softly roasted, gnocchi is browned separately and both are combined with sage butter, garlic and parmesan. Roast pumpkin and gnocchi in proportion so that both colour and do not become soft in leaking liquid.
Fry the 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 a gentle cooking, so that it remains juicy.
Brown lentils, carrots, potatoes and leeks cook with bay leaf in vegetable broth to form a strong stew. Match lentils and cooking time and add apple vinegar only at the end, so that the legumes become reliably soft.
Thin beetroot slices are laid out with rucola, goat cheese and walnuts and drizzled with balsamic honey dressing. Drain well beetroot and add the goat cheese only when dressing, so that the carpaccio remains clearly layered.
Simmer oatmeal with milk and cinnamon creamy, while apple cubes are briefly fried with maple syrup and walnuts. Stir porridge at low heat and let it resuscitate; fry the apples only for so long that they still retain pieces.