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
Onion is steamed translucent, then the peas cook only briefly in vegetable broth before mint and cream are purified. Short cooking gets the green colour; lemon juice and mint belong only immediately before mixing into the pot.
Green asparagus is briefly fried or blanched and served with boiled eggs, radishes, chives and a lemon-mustard vinaigritte. Cook asparagus only tender but firm and let cool before mixing so that eggs and radishes retain their structure.
Green asparagus, peas and spring onions come to the quiche floor and are baked with an egg-and-cream cast. The soil remains stable when the vegetables come into shape dry and the quiche rests briefly after baking.
Bear's garlic, pine nuts, parmesan, garlic and olive oil are coldly mixed into a strong pesto and are first combined with the hot pasta. The pesto makes some pasta water creamy without the sensitive bear's garlic in the pan becoming grey.
Risotto rice is sautéed with onion and gradually cooked with hot broth; pieces of asparagus come in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and the risotto off the heat mantecare so that rice and vegetables keep their bite.
Strawberry Rucola salad with feta is a fresh spring salad without a cooker: sweet strawberries, peppery rucola, creamy feta and a honey balsamic dressing come together just before serving.
Prepare French fries after pack or fresh until crispy. Keep warm. Sweat onion in oil, tomato paste and curry powder briefly.
Finely rub the potatoes and onion. Strain the mixture in a cloth. Mix the potatoes with eggs, flour, salt and nutmeg. Add the potato starch from the liquid.
Sweat onion, carrots, celery and leeks in oil until they smell. Add lentils, broth and bay leaf and cook quietly.
Dip the meat dry, if there is a rind, cut the rind and salt it vigorously. Fry the meat all around. Roast the root vegetables and tomato paste in the braeter.
Sprinkle rolls and mix loosely with minced meat, egg, onion, mustard, salt and pepper. Form equally large dumplings with moist hands and do not push too hard.
Fry onion rings in butter and oil slowly golden brown. Put aside a part for serving. Heat Spätzle in salted water briefly or scrape off fresh. Pick up some cooking water.
Sweat the onion, carrot, leek and celery in butter without tanning it strongly. Stir in potato wheat and marjoram, fill with broth and boil.
Spread meat flat, salt, pepper and sprinkle with mustard. Spread bacon, cucumber and onion on top of it. Beat the sides slightly, roll up roulades tightly and fix 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 paste, lemon, pomegranate syrup, herbs and spring onions. It tastes fresh, spicy and can be prepared in advance.
Pide is a Turkish batter with crispy edge and spicy filling. This recipe combines yeast dough with minced meat, peppers, tomato paste and parsley.
At home, a Döner plate succeeds with well seasoned meat, hot pan, fresh salad, rice or flatbread and a garlic yoghurt sauce. So it becomes 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 the typical finish.
Imam Bayildi is a Turkish aubergine dish with lots of olive oil, onions, garlic and tomatoes. The aubergines are filled and slowly tasted soft.
Turkish cooks are kneaded from minced meat, onion, parsley and spices, shaped and briefly fried or grilled. Rest time and strong taste make them juicy.
Menemen is a Turkish pan dish made of tomatoes, green peppers and eggs. The eggs are only gently set so that the pan remains juicy and fits perfectly with fresh bread.
Börek succeeds with Yufka or filo pastry, a juicy cheese-spinate filling and a yoghurt-egg mixture that connects the layers. The oven makes the surface golden brown and crispy.
Lahmacun is baked from very thinly rolled yeast dough and a spicy minced meat tomato mass. With parsley, lemon and sumach onions it tastes fresh as from the Turkish bakery.
Satay with peanut sauce consists of marinated chicken skewers, which are grilled or fried in the pan. A creamy sauce of peanuts, coconut milk, curry and lime is added.