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
Peas, spinach and spring onions are briefly sautéed in the oven-proof pan and set with scrambled eggs and goat cheese. Low heat prevents a dry underside; in the oven, the frittata only needs to reach the straight solid middle.
Young potatoes are cooked in the bowl, warmly marinated with apple vinegar and mustard and after cooling mixed with radishes, spring onions and chives. Warm potatoes take the vinaigrette; radishes and herbs only come in later and remain crisp.
Chicken oats and young potatoes are baked first with lemon, garlic and thyme, the asparagus is added later. Potatoes need a head start, while the asparagus should only be cooked until it has a light bite.
Salmon, asparagus, zucchini and cherry tomatoes cook together on the sheet with olive oil, lemon and dill. The salmon remains juicy when the vegetables are cut small enough and the fillet only cooks to the translucent core.
Onion is steamed translucent, then the peas cook only briefly in vegetable broth before mint and cream are purified. Short cooking gets the green colour; lemon juice and mint belong only immediately before mixing into the pot.
Green asparagus is briefly fried or blanched and served with boiled eggs, radishes, chives and a lemon-mustard vinaigritte. Cook asparagus only tender but firm and let cool before mixing so that eggs and radishes retain their structure.
Green asparagus, peas and spring onions come to the quiche floor and are baked with an egg-and-cream cast. The soil remains stable when the vegetables come into shape dry and the quiche rests briefly after baking.
Bear's garlic, pine nuts, parmesan, garlic and olive oil are coldly mixed into a strong pesto and are first combined with the hot pasta. The pesto makes some pasta water creamy without the sensitive bear's garlic in the pan becoming grey.
Risotto rice is sautéed with onion and gradually cooked with hot broth; pieces of asparagus come in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and the risotto off the heat mantecare so that rice and vegetables keep their bite.
Strawberry Rucola salad with feta is a fresh spring salad without a cooker: sweet strawberries, peppery rucola, creamy feta and a honey balsamic dressing come together just before serving.
Mediterrane One-Pot-Pasta succeeds when pasta, tomatoes, broth and spices are boiled together and the spinach is only submerged at the end. Thus the sauce remains ally and the vegetables fresh.