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
Mix the toasted ciabatta cubes with ripe tomatoes, red onion, basil and balsamic vinegar and serve with burrata. Let the bread and tomato dressing sit for a short time; open the burrata on the plate first to ensure that the bread still has crispy edges.
Shrimps are briefly seasoned with lime and pepper, fried hot and served in warm tortillas with red cabbage, mango salsa, lime yoghurt and coriander. Cook the shrimp only until the center is just opaque and fill the moist components at the table so that the tortillas remain stable.
Serve sliced melon with prosciutto, rocket and basil and drizzle with a lime and honey dressing. Cool the melon well and cut just before serving; don't leave prosciutto and dressing on top for long.
Roast peppers, cherry tomatoes, feta, garlic and olive oil in a casserole dish and then mix with the pasta and basil. Boil the pasta just a little and reserve a little cooking water to make a creamy sauce out of feta and roasted vegetables.
Puree avocado, cucumber, yoghurt, lime juice, dill, water and olive oil until smooth and then season thoroughly. Precool all ingredients well and add only enough water to keep the soup creamy; lime also protects the green colour.
Chicken thighs and potatoes are first cooked on the baking tray with honey-mustard marinade; peppers and zucchini are added later. Potatoes and chicken need protrusion, while honey leftovers must not be burned on the empty tray; poultry must be cooked through completely.
Chop zucchini very thinly and marinate them with lemon, olive oil, capers, Parmesan, pine nuts and mint. Marinate zucchini slices only briefly and salt them on the plate so that they are pliable but not watery.
Halved peaches are grilled briefly on the cut surface and served warm with burrata, rocket, pistachio, basil and lemon-honey dressing. Use ripe but firm peaches and add burrata only on the plate so that fruit and cheese retain their texture.
Puff pastry is spread with cream cheese and egg cream, topped with young carrots shortly before cooking and baked with mustard, honey and herbs until golden brown. Steam the carrots before topping and leave a rim of the pastry free so that the tarte rises crispy.
Let the spinach fall together with the onion and garlic, squeeze it out and roll it in a strudel or filo dough with feta, ricotta and egg. Dry and cool the spinach filling, spread the dough layers thinly with butter and seam down.
Salmon fillets are cooked juicy with lemon, dill and olive oil in the oven; briefly boiled peas are pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the centre is still slightly translucent.
Cook young potatoes in the oven with olive oil until golden brown and serve with a cool curd of radishes, yoghurt, chives, spring onions and lemon. Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating so that it does not become watery.
Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite.
Green asparagus is fried briefly and served with strawberries, rocket, goat cheese, walnuts and lemon-honey dressing. Let the asparagus cool and add the strawberries and dressing just before eating to keep the salad fresh.
Pour warm milk over the rolls and let them soak. Mix in the eggs, onion, parsley and spices.
Brown beef in portions. Brown onions, peppers and tomato paste.
Drop the bacon and sauté the onion. Add potatoes and stock and cook for 10 minutes.
Peel asparagus and cut off ends. Cook potatoes in salted water.
Fry the onion rings in butter until golden brown. Cut the pockets into thick slices.
Sauté onion in lard, add sauerkraut and apple. Add broth, bay leaf and juniper and braise.
Brown the Leberkäse in a little oil on both sides. Keep slices warm for a short time.
Chop the matjes, beetroot, apple, cucumber and onion into small pieces. Mix the yoghurt, mayonnaise, cucumber water, pepper and dill.
Slice the cucumbers thinly. Season the cucumbers lightly and leave to stand for 10 minutes.
Rub the pan with garlic and butter. Layer potatoes in a tiled dish and season.