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
Zucchini and paprika are grilled, Halloumi gets strong barbecue strips and everything is layered with tomato and lemon yoghurt in the bun. Halloumi only grill shortly before assembly, because it becomes fast when cooling down.
Dried tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse beans thoroughly and add tomatoes at the end so that the salad does not become watery.
Cherry tomatoes are broken with garlic in olive oil, then mixed with bite-resistant pasta, pasta water and burrata. Do not cook Burrata, but open on the hot pasta; so the kernel remains creamy.
Corn cobs are grilled all around and coated hot with lime-herb butter, peppers and chilli. Apply the butter only after grilling, so that they do not drip into the gluten and the herbs remain fresh.
Peach splits are briefly grilled and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Mature but firm peaches retain their shape on the grill; add mozzarella and basil only on the plate.
Couscous boils in vegetable broth and is served with grilled zucchini, paprika, chickpeas and lemon tahini sauce. Couscous after the swell loosen with the fork and add vegetables and sauce only after that portion.
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad with yoghurt, dill and little honey is created. Grill the salmon first on the skin side and turn only once; salt the cucumber salad just before eating.
grated zucchini is salted and thoroughly squeezed dry, then fried with egg, feta, flour and dill to crispy fritters. The drier the zucchini, the better keep the fritters and the less flour is needed.
Zucchini, paprika, aubergine and mushrooms are oiled, portionally grilled and served with a chives quark. Do not cut vegetables too thin and do not overfill the grill, so that real roasted aromas are produced instead of leaking liquid.
Chicken pieces are marinated with lemon, garlic, paprika and olive oil, sprinkled and grilled all around in direct heat. Cook equally large pieces of meat at the same time; the marinade must not hang drip-wet on the meat before grilling.
Short pasta is cooked with a bite and mixed lukewarmly with tomatoes, olives, mozzarella and balsamic dressing. Do not deter the pasta cold; lukewarmly take on the dressing, Rucola and basil are added only before serving.
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Let the melon and cucumber drain well and salt only shortly before serving, otherwise too much liquid accumulates.
Cold cucumber soup with dill is a light summer soup without stove. Cucumber, yoghurt, dill, lemon and olive oil are finely pureed and served well chilled.
Tomato Gazpacho is a cold summer soup made of ripe tomatoes, peppers, cucumber, olive oil, sherry vinegar and some white bread. It is pureed, well chilled and served freshly tasted.
The meat is ready when it dissolves slightly from the bone; the sauce is only reduced and tasted after the taste has been tasted.
Spring onions and goat cheese come to the tarta bottom and are baked with egg-sah cast, thyme and little honey. The soil remains crisper when the spring onions are short-sweated and the casting is not filled to the edge.
A soft yeast dough is rolled out after rising, filled with quark, apricot jam and almonds, rolled up and braided to the wreath. Do not paint the filling to the edge and cool the roll before cutting for a short time so that the wreath keeps its shape.
wild garlic is finely cut and mixed with cream cheese, yoghurt, lemon and olive oil to form a spread that can be spread spread. wild garlic does not process warm and let the spread be pulled short before after salting, because cream cheese already brings seasoning.
Smoked salmon is served with cucumber and lemon, plus an emulsified sauce of dill, mustard, honey and olive oil. The sauce should be sweet, sour and sensitively balanced; take the salmon out of the cooling just before serving.
Young potatoes are cooked in the shell, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Warm potatoes take on the dressing better, while eggs and radishes are added only after cooling.
After walking time, a sweet yeast dough is formed into hare bodies, coated with egg and baked with raisins. Weigh the dough pieces in the same size and press the joints well to keep the shape in the oven.
Pre-cooked white asparagus is wrapped in ham, poured with a mustard-and-sacre sauce and garnished under Gouda. The asparagus should drain well so that the sauce does not water and the cheese actually browns.
Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette of oil, apple vinegar and mustard. Salad and vegetables must be dry and the dressing is only added immediately before serving.
A yeast dough made from flour, milk, yeast, sugar and butter is kneaded with raisins and orange, formed after walking time and baked with almonds. Use milk only lukewarm and dry raisins well; the dough needs sufficient walking time before and after forming.
Carrots, onion and ginger are sautéed, softly cooked in broth and finely puree with coconut milk. Dose ginger sparingly at first and balance the sweetness of the carrots with lemon juice and salt at the end.