Recipes for Breakfast, Lunch and Dinner

2 hr Greek

Briam – Greek roasted vegetables

Briam slowly roasts potatoes, courgettes, eggplants, tomatoes, onions and garlic with plenty of olive oil, parsley and oregano.

3 hr 15 min Greek

Giouvetsi with beef and Kritharaki

Giouvetsi stews beef in an aromatic tomato sauce and then cooks Kritharaki directly in the casserole until the pasta absorbs the meat juice.

7 hr 50 min Greek

Lamb-Kleftiko with potatoes

For Kleftiko, lamb, potatoes, onions, garlic, lemon and oregano stew for several hours in a tightly closed baking paper package.

1 hr 20 min Greek

Keftedakia with mint

Greek Keftedakia are small, juicy minced meat balls with soaked bread, onion, garlic, parsley, mint and oregano.

2 hr 10 min Greek

Dolmadakia yalantzi

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

25 min Greek

Cretan dakos

Cretan dacos fills moistened barley baking with ripe tomatoes, mizithra or feta, olive oil, oregano, capers and olives.

1 hr 55 min German

Frankfurt green sauce with potatoes and egg

Frankfurt's green sauce combines seven fresh herbs with savoury, yoghurt, vinegar and oil and is served classically cold with potatoes and eggs.

1 hr German

Heaven and Earth with blood sausage

Heaven and earth combine potato puree from the earth with apple compote from the sky and serve fried blood sausage and roasted onions.

3 hr 45 min German

Bavarian pork knuckle with dark beer gravy

Bavarian pork shaxe cooks slowly on onions and spices, is watered with dark beer and finally crispy all around at high heat.

2 hr 25 min German

Rhenish Döppekooche

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

2 hr 20 min German

Pfefferpotthast beef stew

Pepper Potthast is a Westphalian beef and pork stew with beef, pork, many 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, morchels, crayfish tails and small bread dumplings with melted butter.

2 hr 8 min German

Hamburg Franzbrötchen

Hamburger Franzbrötchen consist of soft yeast dough, plenty of butter and cinnamon sugar; the typical pressure in the middle widens the layers.

1 hr 40 min French

Galette complète

The Breton Galette complète fills a thin buckwheat flannel with ham, full-flavoured cheese and an egg with still slightly soft egg yolk.

1 hr 5 min French

Steak frites with peppercorn sauce

Steak fries combines briefly fried beef steak with double fried fries and a creamy sauce made of shallot, green pepper and beef fond.

30 min French

Moules marinières

Moules marinières are mussels that are 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 cooks beef, bone marrow, root vegetables and leek slowly in a clear broth and serves broth and inlay separately or together.

15 hr 35 min French

Confit de canard

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

2 hr 15 min French

Blanquette de veau

Blanquette de veau is a light calf sragout with mushrooms, pearl onions and a velvety sauce of cooking fond, cream, egg yolk and lemon.

16 hr 10 min French

Cassoulet with duck confit

Cassoulet combines white beans, duck confit, Toulouse sausage and pig belly to form a slowly stewed classic from southwest France.

25 min American

Bagel with bacon and egg

Roasted bagel, crispy bacon, fried eggs, cheddar and cream cheese make a hearty breakfast, which is ready in 25 minutes.

40 min Italian

Lemon risotto with peas and basil

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

55 min Mediterranean

Stuffed tomatoes with couscous and herbs

Large summer tomatoes are filled with lemon couscous, paprika, feta and many herbs. In the oven they remain juicy while the surface is slightly browning.

37 min Italian

Summer frittata with zucchini and tomatoes

Zucchini, cherry tomatoes, feta and herbs make this frittata a fast summer meal. It is started in the pan and cooked gently in the oven.