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
Prepare cooked potatoes, mushrooms, peppers, corn and cucumbers in portions in raclette pans and sauté under cheese. Drain moist ingredients well and do not fill the pans too high to make the cheese brown.
Mountain cheese and Emmentaler are melted in portions in hot white wine and bound with garlic and mixed starch. Stir in the cheese over medium heat and do not boil until bubbling, otherwise the fat can separate from the mixture.
Puff pastry is spread with pesto, Parmesan cheese and dried tomatoes, rolled up, cooled and sliced until crispy. A short cooling time stabilises the roll; a sharp knife prevents the snails from being compressed during cutting.
Short pastry is pressed into small moulds and baked with sweaty leeks, egg-cream-glaze and gouda. Let leeks evaporate before filling and do not overfill the moulds so that the bottom and glaze cook clean.
Mix the minced meat with the egg, crumbs, onion, mustard and parsley, form small meatballs and fry them all around. Mix the mixture only briefly and fry a tasting spoon before the rest of the seasoning is determined.
Pour hot cream over the chopped dark chocolate, stir in butter until smooth, cool and form truffles. Let the ganache set completely and roll briefly with cool hands to prevent it from melting.
Mulled wine is reduced with orange, cinnamon and star anise, while vanilla cream is bound with gelatin and later combined with the cooled mulled wine layer. Remove spices after drawing and never boil gelatin; both layers must be sufficiently cooled before assembling.
Curd cheese, butter, flour, raisins, candied orange peel, candied lemon and stollen are formed into small pieces and baked. Knead the dough only briefly and spread the warm confection with butter before adding plenty of icing sugar.
The flour, cold butter, sugar, egg, vanilla and lemon grinding form a short pastry that is cooled, rolled out, cut out and baked until light. Do not knead the dough too long and keep it cool in portions so that the cookies retain their contours when baked.
Whipped protein, icing sugar, almonds and cinnamon form a sticky dough, which is rolled out, cut out and baked with protein. Reserve a little protein for the icing and bake the stars at low temperature to keep them soft inside and white on top.
A short dough made of flour, almonds, cold butter, sugar and vanilla is cooled, shaped into croissants and baked bright. Shape the cakes small and evenly and gently turn them into vanilla icing sugar while still warm, without breaking them.
A speculoos base is baked with a cream cheese-curd filling and finished with cinnamon after completely cooling. Stir the filling only until smooth and let the cake cool slowly to ensure that the surface and consistency remain even.
Hollow out the apples, fill them with marzipan, almonds, raisins and cinnamon and bake them in the oven until they are soft and the skin is firm. Do not pierce the bottom of the apples and bake until the flesh is soft but the skin is firm.
Boil chestnuts, onion and potatoes until soft with white wine and vegetable stock, puree and finish with cream and thyme. Bring the white wine to a boil and add the cream only after pureeing, so that the soup tastes round instead of alcoholic.
Blanched Brussels sprouts are moulded with cream, milk and nutmeg and gratinated with mountain cheese and crumbs until golden brown. Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not thicken.
Thin cuts of meat, broccoli and pre-cooked potatoes are cooked in portions at the table in hot beef broth and eaten with herb and mustard dip. The broth must be gently boiled, raw meat needs separate plates and poultry must cook through completely.
Pre-cooked potatoes, peppers, mushrooms and corn are spread in pans and fried under raclette cheese. Cut the watery vegetables into small pieces and drain well so that the cheese browns instead of floating in liquid.
Duck breasts are slowly roasted on the skin side and crispy, then rest and are served with reduced orange sauce. Put the skin in the pan cold and drain the fat regularly; only after rest cut crosswise to the fiber.
Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed to a malleable mass and baked as a roast nut. Fry mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly.
Salmon fillets are coated with a mixture of honey, mustard, dill and crumbs and cooked juicy in the oven. The crust may brown while the salmon core remains translucent; check the cooking time for thin fillets early.
Slices of potato are marinated while still warm with hot broth, vinegar, oil, mustard, onion and cucumber and served with sausages. Gradually add broth, because potatoes absorb different amounts; the salad should be juicy, not soupy.
Beef roulades are stuffed with mustard, bacon, cucumber and onion, sautéed and stewed in the stock until soft. Tightly tie the roulades and brown all around; they are ready when a fork slides into the meat without resistance.
Fill the goose with apple, onion and mugwort, roast slowly and repeatedly with leaking roast juice; cook red cabbage separately. Drain fat regularly, check the core temperature at the leg and let the goose rest before carving.
Gingerbread Tiramisu is a festive dessert without baking with gingerbread, mascarpone and curd cream, coffee, cocoa, cinnamon and orange. It is very easy to prepare.
Feldleat with pomegranate is a festive winter salad without a stove. Feldleat, pomegranate seeds, orange, walnuts, feta and honey mustard dressing ensure freshness on the Christmas table.