Recipes for Breakfast, Lunch and Dinner

1 hr 55 min Greek

Avgolemono chicken soup

Avgolemono is a Greek chicken soup with rice, tender chicken and a velvety bond of egg and fresh lemon juice.

2 hr Greek

Briam – Greek roasted vegetables

Briam slowly roasts potatoes, zucchini, eggplant, tomatoes, onion and garlic with plenty of olive oil, parsley and oregano.

3 hr 15 min Greek

Giouvetsi with beef and kritharaki

Giouvetsi braises beef in an aromatic tomato sauce and then cooks kritharaki directly in the casserole until the noodles absorb the meat juice.

7 hr 50 min Greek

Lamb kleftiko with potatoes

For kleftiko, braise lamb, potatoes, onions, garlic, lemon and oregano for several hours in a sealed parcel of baking paper.

1 hr 20 min Greek

Keftedakia with mint

Greek kefftedakia are small, juicy meatballs with soaked bread, onion, garlic, parsley, mint and oregano.

2 hr 10 min Greek

Dolmadakia yalantzi

Dolmadakia yalantzi are tender vine leaves with a meatless filling of round grain rice, onions, dill, mint, parsley, lemon and olive oil.

25 min Greek

Cretan dakos

Cretan Dakos is made with moistened barley rusks, ripe tomatoes, mizithra or feta, olive oil, oregano, capers and olives.

1 hr 55 min German

Frankfurt green sauce with potatoes and egg

Frankfurt Green Sauce combines seven fresh herbs with sour cream, yoghurt, vinegar and oil and is served cold with potatoes and eggs.

1 hr German

Heaven and Earth with blood sausage

Heaven and earth combines mashed potatoes from the earth with apple compote from the sky and serves with fried black pudding and roasted onions.

3 hr 45 min German

Bavarian pork knuckle with dark beer gravy

Bavarian pork knuckle slowly cooks on onions and spices, is poured with dark beer and finally crispy all around over high heat.

2 hr 25 min German

Rhenish Döppekooche

Rheinischer Döppekooche is a hearty potato cake made from raw grated potatoes, bacon, onion, egg and soaked bread roll.

2 hr 20 min German

Pfefferpotthast beef stew

Pfefferpotthast is a Westphalian beef and pork stew with beef, pork, lots of onions, generous black pepper, capers and a fresh lemon finish.

1 hr 30 min German

Mecklenburg fish skillet

The Mecklenburg fish pan cooks a whole fish on layers of potatoes, carrots, onions and bacon with horseradish, dill and parsley.

1 hr 25 min German

Leipziger Allerlei with crayfish

Classic Leipziger Allerlei combines spring vegetables, morels, crayfish tails and small dumplings with melted butter.

2 hr 8 min German

Hamburg Franzbrötchen

Hamburger rolls are made of soft yeast dough, plenty of butter and cinnamon sugar; the typical pressure in the middle fanned out the layers.

1 hr 5 min French

Steak frites with peppercorn sauce

Steak fries combines short fried beef steak with double fried fries and a creamy sauce of shallot, green pepper and beef stock.

1 hr 40 min French

Galette complète

The Breton galette complète fills a thin buckwheat galette with ham, full-flavoured cheese and an egg with a slightly runny yolk.

30 min French

Moules marinières

Moules marinières are mussels steamed in a few minutes with shallots, garlic, dry white wine, butter and parsley.

3 hr 45 min French

Pot-au-feu

Pot-au-feu slowly cooks beef, bone marrow, root vegetables and leeks in a clear broth and serves the broth and garnish separately or together.

15 hr 35 min French

Confit de canard

For Confit de canard, duck legs are cured with salt and herbs, slowly cooked in duck fat and only browned until crispy before serving.

2 hr 15 min French

Blanquette de veau

Blanquette de veau is a light veal stew with mushrooms, pearl onions and a velvety sauce of cooking stock, cream, egg yolk and lemon.

16 hr 10 min French

Cassoulet with duck confit

Cassoulet combines white beans, duck confit, Toulouse sausage and pork belly to create a slow-braised classic from south-west France.

25 min American

Bagel with bacon and egg

Roasted bagel, crispy bacon, fried egg, cheddar and cream cheese make a hearty breakfast that can be done in 25 minutes.

40 min Italian

Lemon risotto with peas and basil

Creamy risotto gets a light summer note from lemon, peas and basil. Parmesan and cold butter only bind the rice grains after cooking.

55 min Mediterranean

Stuffed tomatoes with couscous and herbs

Large summer tomatoes are stuffed with lemon couscous, peppers, feta and many herbs. They remain juicy in the oven while the surface is lightly browned.