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
Halved peaches are grilled briefly on the cut surface and served warm with burrata, rocket, pistachio, basil and lemon-honey dressing. Use ripe but firm peaches and add burrata only on the plate so that fruit and cheese retain their texture.
Puff pastry is spread with cream cheese and egg cream, topped with young carrots shortly before cooking and baked with mustard, honey and herbs until golden brown. Steam the carrots before topping and leave a rim of the pastry free so that the tarte rises crispy.
Rhubarb is cooked with sugar, vanilla and lemon to a chunky compote, cooled and layered in glasses with honey yoghurt and granola. The compote must be completely cold and granola is only placed in the glass just before serving to keep the layers clear and crisp.
Let the spinach fall together with the onion and garlic, squeeze it out and roll it in a strudel or filo dough with feta, ricotta and egg. Dry and cool the spinach filling, spread the dough layers thinly with butter and seam down.
Salmon fillets are cooked juicy with lemon, dill and olive oil in the oven; briefly boiled peas are pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the centre is still slightly translucent.
Cook young potatoes in the oven with olive oil until golden brown and serve with a cool curd of radishes, yoghurt, chives, spring onions and lemon. Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating so that it does not become watery.
Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite.
Green asparagus is fried briefly and served with strawberries, rocket, goat cheese, walnuts and lemon-honey dressing. Let the asparagus cool and add the strawberries and dressing just before eating to keep the salad fresh.
Brown beef in portions. Brown onions, peppers and tomato paste.
Rub the pan with garlic and butter. Layer potatoes in a tiled dish and season.
Fry mushrooms in a wide pan. Add onion and butter and fry until translucent.
Knead flour, yeast, milk, salt and a little oil into yeast dough and let rise. Sauté onions with bacon until soft, do not fry until dark.
Orzo is cooked with onion in vegetable stock and then finished with spinach, feta, lemon and herbs until creamy. Stir frequently and dose the liquid as needed, because Orzo gives off starch; spinach and feta are only added at the end.
Boiled potatoes are browned on the grill and mixed lukewarm with mustard-apple vinegar dressing, tomatoes, onion, rocket and seeds. Let the potatoes evaporate completely before they are put on the grill; fold the rocket into the lukewarm mixture.
Berry Yoghurt Parfait is a cold summer dessert made with berries, Greek yoghurt, honey, cream and granola. It is layered and chilled well before serving.
Melon and Cucumber Gazpacho is a cold summer soup made from melon, cucumber, yoghurt, lime, mint and olive oil. It is finely pureed and served well chilled.
Mango-avocado salad with lime is a fruity summer salad without heat. Ripe mango, creamy avocado, cucumber, red onion, mint and lime dressing are freshly mixed.
Heat the milk and cream with cocoa, sugar, vanilla and cinnamon, then melt the chopped dark chocolate in it. Do not boil the mixture and stir in the chocolate over high heat to make it smooth instead of granular.
Tight-boiled pasta is mixed with ham, onion and egg-cream and baked under Gouda. Cook the pasta for two minutes less and let the casserole rest, so that it does not soften in the oven and the pour binds.
Cook kohlrabi, carrots, potatoes and onion in vegetable stock, then round off the stew with a little cream, butter and parsley. Cut vegetables into similar sizes and add kohlrabi leaves at the end so that all pieces remain evenly cooked.
Rice pudding is cooked over low heat in milk with sugar, vanilla and salt and served with cinnamon sugar and applesauce. Stir regularly and leave to swell covered after cooking, so that the rice becomes creamy without burning.
Pears are put into the mould with lemon and cinnamon and baked under crumble topping of flour, oatmeal, butter, sugar and walnuts. Ripe but firm pears retain structure; cold butter and short kneading make for a short crumble.
Milk is boiled with sugar and salt, semolina is stirred in and briefly swollen, then warm cherries and cinnamon are added. Let semolina slowly trickle in and stir constantly to prevent lumps from forming or milk from sticking to the bottom.
Slices of apple are briefly fried in butter and fried in portions with a pancake dough made of flour, milk, eggs, sugar and cinnamon. Heat the pan only moderately and cut the apples thinly so that the dough and fruit are cooked at the same time.
Roast the peppers and onions with cumin and boil them with tomatoes, kidney beans, black beans and corn. Rinse the beans well and reduce the chilli open so that it thickens without the pulses falling apart.