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
Fish fillets are briefly fried in butter and then pulled in a mild sauce of shallot, mustard, cream, lemon and dill. Turn fish only once and do not boil the sauce too much, so that the fillet and cream remain smooth.
Cook the beetroot and risotto rice until creamy with onion and hot stock, before parmesan, balsamic vinegar and thyme round off the rice. Add the stock in portions and chop the beetroot finely or puree it in part to ensure a balanced colour and bite.
Heat the spaetzle with butter and cream, layer it in portions with mountain cheese and serve with slow-browned roasted onions. Melt the cheese over a low heat and brown the onions separately to keep the spaetzle creamy and the topping crispy.
Mushrooms are fried in dark portions, boiled with onion and thyme and partly pureed with stock and cream. Mushrooms need space and high heat, otherwise they give off water; some browned slices are retained as a garnish.
Roast pork is rubbed with mustard, fried all around and slowly cooked with onions, broth, cumin, bay leaf and sauerkraut. Check the core temperature and let the roast rest before slicing; if necessary, add sauerkraut later.
Chicken pieces are fried, put into the tin with blanched broccoli and cream sauce and cooked under Gouda. Blanch broccoli only briefly and do not pre-fry the chicken completely so that both remain juicy in the oven.
Large potatoes are baked in the oven until soft and crispy and served with a cool curd of yoghurt, herbs, garlic and lemon. Prick potatoes several times and bake directly on the grill; let the herb curd steep in the meantime.
Blanched savoy cabbage leaves are stuffed with spiced minced meat, rolled up, fried and braised in broth until soft. Cut the thick leaf ribs flat and seam the roulades down to keep them closed.
Lentils, carrots, potatoes and leeks are cooked with marjoram in vegetable broth, then sausage slices are heated up. Add vinegar only at the end, because acidity can delay the softening of the lentils.
Beef goulash is sautéed vigorously and gently braised with onions, tomato paste, stock, bay leaves, carrots, celery and potatoes. Add vegetables after cooking and simmer the stew gently until the meat is tender without resistance.
Slices of sausage are browned and served with a boiled sauce made from tomatoes, tomato paste, curry, honey, vinegar and chilli. Roast the tomato paste and curry powder briefly, then reduce the sauce and only then taste sweet and sour.
Pumpernickel is spread with horseradish cream cheese and topped with cucumber, smoked salmon, dill and lemon. Pat cucumber dry and top the appetizers just before serving so that the bread remains firm.
Arrange the cheese in a large platter with grapes, nuts, crackers, olives, fig mustard and baguette. Tempering the cheese about thirty minutes before eating, but only just before serving.
Vanilla cream is bound with gelatin, filled into glasses and served after several hours of cooling with a short boiled berry sauce. Dissolve gelatin only in hot, not boiling cream and let the berry sauce cool completely.
Melted dark chocolate is mixed with an egg yolk mixture and then gently loosened with whipped cream and egg whites. Chocolate and egg mass must be similarly tempered; only fold in the cream and egg whites to keep the mousse airy.
After the dough has been cooked, it is cut out, baked in hot oil until golden brown and filled with jam after cooling. Keep the oil temperature constant and bake the berlin in portions so that they are not greasy inside and out.
Stoned dates are filled with almonds, wrapped in bacon and baked in the oven until crispy. Place the bacon seam down and brush the honey on towards the end so that nothing burns.
Mushroom heads are filled with a mixture of cream cheese, Parmesan cheese, garlic, parsley and crumbs and baked in the oven. Clean the mushrooms only dry and do not press the filling too tightly to brown and not to water the mushrooms.
Lamb pie dough is thinly covered with sour cream, onion and bacon, baked very hot and then cut into small pieces. Spread the topping sparingly and preheat the tin or stone completely to make the thin base crisp.
Tortilla chips are briefly fried with beans, corn, jalapeños and cheddar and served with salsa, sour cream and coriander. A flat layer and separately served moist dips keep the nachos crispy for longer.
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.