Cook with the season or plan food for a special date. These collections cover fresh spring dishes, summer favourites, autumn comfort food and recipes for the year's major celebrations.
Topics
Fresh spring recipes with asparagus, wild garlic, peas, radishes, young potatoes, strawberries and rhubarb.
Easter recipes for breakfast, brunch and a festive meal, with yeast baking, eggs, asparagus, lamb and desserts.
Easy summer recipes with tomatoes, berries, cucumber, courgette, fresh herbs, grilled food and chilled desserts.
Warming autumn recipes with pumpkin, mushrooms, apples, pears, cabbage, root vegetables and chestnuts.
Halloween recipes for pumpkin dishes, party snacks, finger food and playful desserts that still taste good.
Christmas recipes for festive starters, roasts, side dishes, biscuits, cakes and make-ahead desserts.
New Year's Eve recipes for finger food, raclette, buffet salads, hot party dishes and desserts in glasses.
Comforting winter recipes with cabbage, root vegetables, potatoes, pulses, soups, stews and oven dishes.
Recipes
Smoked salmon is served with cucumber and lemon, plus an emulsified sauce of dill, mustard, honey and olive oil. The sauce should be sweet, sour and sensitively balanced; take the salmon out of the cooling just before serving.
Young potatoes are cooked in the shell, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Warm potatoes take on the dressing better, while eggs and radishes are added only after cooling.
grated carrots are stirred with eggs, oil and sugar, flour, almonds, cinnamon and baking powder are only taken short and baked as muffins. Raz the carrots finely and stir the dough not long after adding the flour so that the muffins remain loose.
After walking time, a sweet yeast dough is formed into hare bodies, coated with egg and baked with raisins. Weigh the dough pieces in the same size and press the joints well to keep the shape in the oven.
Pre-cooked white asparagus is wrapped in ham, poured with a mustard-and-sacre sauce and garnished under Gouda. The asparagus should drain well so that the sauce does not water and the cheese actually browns.
Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette of oil, apple vinegar and mustard. Salad and vegetables must be dry and the dressing is only added immediately before serving.
A yeast dough made from flour, milk, yeast, sugar and butter is kneaded with raisins and orange, formed after walking time and baked with almonds. Use milk only lukewarm and dry raisins well; the dough needs sufficient walking time before and after forming.
Carrots, onion and ginger are sautéed, softly cooked in broth and finely puree with coconut milk. Dose ginger sparingly at first and balance the sweetness of the carrots with lemon juice and salt at the end.
The lamb leg is seasoned with garlic, rosemary and lemon, slowly cooked with a stock and finished with rosemary potatoes. A meat thermometer and the rest time after the oven are more reliable than a rigid minute indication.
Quicheteig is covered with green asparagus and spring onions, covered with egg-and-cream cast and baked under mountain cheese. Cook asparagus and onions briefly and leave them to steam dry to make the soil crispy and the cast cut.
Hard boiled eggs are halved, the egg yolks are stirred creamy with mayonnaise, yoghurt, mustard and herbs and filled back into the egg white halves. The filling is smooth when the egg yolks are finely crushed; dose lemon juice and salt only afterwards.
Rasped carrots, walnuts, oil and a seasoned stirred dough are juicyly baked and coated with fresh cheese frosting until completely cooled. Frosting remains firm when cakes and cream cheese are cool and the powder sugar is only stirred for a short time.
From flour, yeast, lukewarm milk, sugar, butter and egg a soft yeast dough is produced, which is braided after rising and baked with almonds. Milk and butter can only be lukewarm; a well kneaded and twice passed dough produces the loose crumb.
Mix butter, sugar and eggs creamily, add flour, baking powder and lemon briefly, and bake the dough in the greased Easter lamb mould. Carefully grease and flour, fill only two-thirds and let the cake stabilize completely before falling.
Eierlikör-Tiramisu is a creamy Easter dessert without baking. Mascarpone, quark, egg liqueur, espresso and spoon biscuits are layered and put cold for several hours.
Lamb chops are sautéed hot, filled with a crust of herbs, garlic and crumbs and cooked briefly in the oven. After cooking, the meat needs a few minutes of rest to preserve juice and pink seeds.
Flammkuchenteig is thinly smeared and baked very hot with asparagus, red onion and goat cheese. Thin pieces of asparagus and a completely preheated sheet ensure that dough and surface are cooked at the same time.
Glass noodles, vegetables, herbs and fried tofu are rolled in short-softened rice paper and served with peanut dip. Wet rice paper for only a few seconds and place it at a distance so that it remains elastic instead of tearing or sticking.
From flour, eggs, milk and herbs, thin pancakes are baked and filled with fried asparagus and lemon fresh cheese. Let the dough soak briefly and heat the pan only moderately so that the herbal pancakes remain flexible.
Rhubarb is steamed softly with vanilla and little liquid, the strawberries only follow after cooking in the hot compote. Thus, the strawberries retain pieces and aroma, while the rhubarb provides the desired velvety consistency.
Rhubarb is put into shape with sugar, vanilla and lemon juice and baked under grated oatmeal crumble topping. The crumble topping are particularly crispy if the butter stays cold and is kneaded only briefly with flour and oatmeal.
Quinoa forms the warm base, followed by peas, radishes, avocado, feta and a lemon-herb dressing. Well drained quinoa and an avocado meat cut just before the meal keep the bowl loose and fresh.
Pasta is cooked tender but firm and combined with separately fried asparagus, zucchini and peas as well as lemon, parmesan and some pasta water. Fry the vegetables only briefly and bind the sauce with pasta water so that the Primavera becomes juicy instead of heavy.
Potatoes and onion are cooked softly in broth, after which the bear's garlic is only briefly pureed with cream in the hot soup. Bear's garlic loses colour and freshness during long cooking, so it only belongs in the pot at the very end.
Gnocchi are roasted golden brown, then mixed with onion, spinach, ricotta, lemon and a little water creamy. Ricotta must not cook strongly, otherwise the sauce becomes grainy; Parmesan and nutmeg come first to taste.