Bring Mediterranean flavours to everyday meals with ripe vegetables, fragrant herbs, good olive oil and uncomplicated methods. Choose from light salads, pasta, fish dishes and comforting oven recipes.
Recipes
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.
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.
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.
Kisir is a Turkish bulgur salad with tomato paste, paprika paste, lemon, pomegranate syrup, herbs and spring onions. It tastes fresh, spicy and can be prepared in advance.
Pide is a Turkish batter with crispy edge and spicy filling. This recipe combines yeast dough with minced meat, peppers, tomato paste and parsley.
Mercimek Çorbası is a creamy Turkish lentil soup made from red lentils, onion, carrot, tomato paste and spices. Lemon and paprika butter give it the typical finish.
Imam Bayildi is a Turkish aubergine dish with lots of olive oil, onions, garlic and tomatoes. The aubergines are filled and slowly tasted soft.
Turkish cooks are kneaded from minced meat, onion, parsley and spices, shaped and briefly fried or grilled. Rest time and strong taste make them juicy.
Menemen is a Turkish pan dish made of tomatoes, green peppers and eggs. The eggs are only gently set so that the pan remains juicy and fits perfectly with fresh bread.
Börek succeeds with Yufka or filo pastry, a juicy cheese-spinate filling and a yoghurt-egg mixture that connects the layers. The oven makes the surface golden brown and crispy.
Lahmacun is baked from very thinly rolled yeast dough and a spicy minced meat tomato mass. With parsley, lemon and sumach onions it tastes fresh as from the Turkish bakery.
Minestrone is an Italian vegetable soup with beans, vegetables, broth and small noodles or rice. Vegetables come into the pot staggered according to cooking time.
Osso Buco is classically stewed with slices of veal leg. White wine, broth, tomatoes, vegetables and gremolata produce an aromatic, delicate stew.
Caprese salad consists of ripe tomatoes, mozzarella, basil, olive oil, salt and pepper. Good ingredients and room temperature are crucial.
Bruschetta is prepared with toasted bread, ripe tomatoes, basil, garlic and good olive oil. The tomatoes should be pulled short so that the surface becomes aromatic.
Gnocchi with sage need only a few ingredients: potato gnocchi, butter, fresh sage leaves, parmesan and some cooking water. The butter can become nutty, but not burn.
Risotto alla Milanese is mixed creamy with risotto rice, saffron, broth, butter and Parmesan. The rice should be soft, but keep a slight bite in the core.
Pizza Margherita lives from a well-gone dough, simple tomato sauce, mozzarella, basil and high oven heat. Few ingredients suffice when the soil becomes crispy.
Lasagne Bolognese needs a slowly cooked ragù, a smooth béchamel and enough rest after baking. So the layers can be cut cleanly.
Spaghetti Carbonara is cooked without cream: eggs, Pecorino Romano, black pepper, Guanciale or Pancetta and hot pasta water make a creamy sauce.
Baklava consists of many buttered filo pastry layers, nuts, cinnamon and syrup made of honey or sugar. Hot pastries absorb cold syrup particularly well.
Fasolada is a Greek bean soup with white beans, tomatoes, carrots, celery and olive oil. The beans are cooked softly and the soup is tasted calmly.