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
Spiced pork shoulder is slowly cooked soft with apple juice, pulled, mixed with BBQ sauce and served in mini rolls with coleslaw. Meat needs low heat until it can be easily pulled apart; sauce is only dosed after plucking.
Sweat the potatoes, leeks and onions in butter, boil them in vegetable stock until soft and puree them with cream. Leave some of the potatoes in the pan and add the roasted onions to the plate to keep the soup textured.
Cooked prawns, avocado, lettuce and tomatoes are layered in glasses and served with a lime cocktail sauce. All ingredients must be well chilled and dry; cut the avocado just before layering and sprinkle with lime.
Cooked lentils are marinated lukewarm with lemon-honey dressing and later mixed with cucumber, feta, parsley and pomegranate. Cook lentils only al dente and drain well; fold in feta and pomegranate only after cooling.
Chopped beef is sautéed vigorously and boiled to a thick party chilli with onion, tomato paste, spices, tomatoes, beans and corn. Brown the chopped chilli in portions and simmer uncovered; add the beans only after the spices have been roasted.
Prepare cooked potatoes, mushrooms, peppers, corn and cucumbers in portions in raclette pans and sauté under cheese. Drain moist ingredients well and do not fill the pans too high to make the cheese brown.
Mountain cheese and Emmentaler are melted in portions in hot white wine and bound with garlic and mixed starch. Stir in the cheese over medium heat and do not boil until bubbling, otherwise the fat can separate from the mixture.
Puff pastry is spread with pesto, Parmesan cheese and dried tomatoes, rolled up, cooled and sliced until crispy. A short cooling time stabilises the roll; a sharp knife prevents the snails from being compressed during cutting.
Short pastry is pressed into small moulds and baked with sweaty leeks, egg-cream-glaze and gouda. Let leeks evaporate before filling and do not overfill the moulds so that the bottom and glaze cook clean.
Mix the minced meat with the egg, crumbs, onion, mustard and parsley, form small meatballs and fry them all around. Mix the mixture only briefly and fry a tasting spoon before the rest of the seasoning is determined.
Pour hot cream over the chopped dark chocolate, stir in butter until smooth, cool and form truffles. Let the ganache set completely and roll briefly with cool hands to prevent it from melting.
Curd cheese, butter, flour, raisins, candied orange peel, candied lemon and stollen are formed into small pieces and baked. Knead the dough only briefly and spread the warm confection with butter before adding plenty of icing sugar.
The flour, cold butter, sugar, egg, vanilla and lemon grinding form a short pastry that is cooled, rolled out, cut out and baked until light. Do not knead the dough too long and keep it cool in portions so that the cookies retain their contours when baked.
Whipped protein, icing sugar, almonds and cinnamon form a sticky dough, which is rolled out, cut out and baked with protein. Reserve a little protein for the icing and bake the stars at low temperature to keep them soft inside and white on top.
A short dough made of flour, almonds, cold butter, sugar and vanilla is cooled, shaped into croissants and baked bright. Shape the cakes small and evenly and gently turn them into vanilla icing sugar while still warm, without breaking them.
Boil chestnuts, onion and potatoes until soft with white wine and vegetable stock, puree and finish with cream and thyme. Bring the white wine to a boil and add the cream only after pureeing, so that the soup tastes round instead of alcoholic.
Blanched Brussels sprouts are moulded with cream, milk and nutmeg and gratinated with mountain cheese and crumbs until golden brown. Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not thicken.
Thin cuts of meat, broccoli and pre-cooked potatoes are cooked in portions at the table in hot beef broth and eaten with herb and mustard dip. The broth must be gently boiled, raw meat needs separate plates and poultry must cook through completely.
Pre-cooked potatoes, peppers, mushrooms and corn are spread in pans and fried under raclette cheese. Cut the watery vegetables into small pieces and drain well so that the cheese browns instead of floating in liquid.
Duck breasts are slowly roasted on the skin side and crispy, then rest and are served with reduced orange sauce. Put the skin in the pan cold and drain the fat regularly; only after rest cut crosswise to the fiber.
Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed to a malleable mass and baked as a roast nut. Fry mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly.
Salmon fillets are coated with a mixture of honey, mustard, dill and crumbs and cooked juicy in the oven. The crust may brown while the salmon core remains translucent; check the cooking time for thin fillets early.
Slices of potato are marinated while still warm with hot broth, vinegar, oil, mustard, onion and cucumber and served with sausages. Gradually add broth, because potatoes absorb different amounts; the salad should be juicy, not soupy.
Beef roulades are stuffed with mustard, bacon, cucumber and onion, sautéed and stewed in the stock until soft. Tightly tie the roulades and brown all around; they are ready when a fork slides into the meat without resistance.
Fill the goose with apple, onion and mugwort, roast slowly and repeatedly with leaking roast juice; cook red cabbage separately. Drain fat regularly, check the core temperature at the leg and let the goose rest before carving.