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
Vanilla cream is bound with gelatin, cooled in a glass and covered with a short-boiled raspberry sauce. Dissolve the gelatin only in hot, non-boiling cream and let the sauce cool before it comes to the firm cream.
Apple wedges are paired with peanut butter and decorated with strawberry tongues, sunflower seed teeth and eyes. Lemon juice protects the cut surfaces from turning brown; do not use too much peanut butter to keep your mouths shut.
Whisk the protein with salt and sugar to a firm, shiny meringue, spray them on as spirits and dry them at low temperature. The bowl and whisk must be fat-free; the chocolate eyes are only placed on a completely cooled meringue.
A short chocolate batter made of flour, cocoa, eggs, milk and butter is baked as cupcakes and decorated cold with a dark cream cap. Mix dry and liquid ingredients only briefly and spray the cream only on fully cooled cupcakes.
Mix pumpkin puree with eggs, yoghurt, oil and sugar, then fold in flour, cinnamon and baking powder for a short time. Stirring too long makes muffins tough; the hollows are filled only by about two thirds.
A biscuit base is baked with cream cheese and curd paste and then decorated with melted chocolate as a spider web. Ingredients for the filling should be room temperature and only stirred briefly to prevent the cake from breaking.
Melt the chocolate and butter, mix with eggs, sugar, flour and cocoa and bake as juicy brownies. Stir only briefly and remove the brownies from the oven while the centre is still slightly moist; the decoration is on the cold pastry.
Cheese strips are placed around salt sticks as bristles, bound with chives and fixed with a small amount of cream cheese. Do not cut cheese too thinly and insert the salt sticks just before serving to keep them crispy.
Roast the pumpkin cubes, then cook the risotto rice with onion and hot stock until creamy, and finish with sage, butter and Parmesan. Add the stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy.
Tortilla chips are topped with beans, corn, jalapenos and cheddar and only cooked until the cheese has melted. Spread the chips in a broad, not too high layer and serve the salsa and sour cream separately to keep them crispy.
Slices of sweet potato are cut out as ghosts, seasoned with starch, oil and paprika and baked in the oven until crispy. Cut the slices equally thick and place them on the tray with a distance; fasten the olive eyes only after baking.
Black beans and corn are heated with cumin, stuffed into crispy taco bowls and decorated with lettuce, tomato and fresh guacamole. Prepare guacamole just before serving and fill the taco bowls at the table first to keep both fresh.
Beetroot, potato, apple and onion are boiled in broth until soft, finely pureed and balanced with apple cider vinegar and sour cream. Do not add vinegar and sour cream until pureed, so that colour, acidity and creaminess remain controllable.
Spiced beef patties are roasted vigorously and built up with cheddar, lettuce, tomato, cucumber and burger sauce in the bun. Turn patties only once and melt the cheese on the hot meat; do not put the monster decoration on until assembled.
Roasted pumpkin meat, spinach, ricotta, tomato sauce and lasagne platters are layered and baked under mozzarella. Do not leave the pumpkin filling too moist and let the lasagna rest before cutting it to form stable pieces.
Pizza dough is thinly topped with tomato sauce and mozzarella, decorated with peppers and olives as Halloween motifs and baked very hot. Spread the topping sparingly and preheat the tin completely so that the small pizzas become crispy despite the decoration.
Cook black spaghetti until al dente and serve with a slow-cooked tomato sauce made from onion, garlic and herbs. Start the sauce before the pasta and reduce it considerably; stir in the black pasta only briefly to keep its colour visible.
Orange peppers are cut out as a face and baked with a pre-cooked mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers should only soften and retain colour in the oven.
Mini sausages are wrapped in thin strips of puff pastry, spread with egg yolk and baked until golden brown. Leave small gaps between strips of pastry to keep the mummy shape visible and the puff pastry crispy everywhere.
Roast the hokkaido, onion and ginger, boil in broth until soft and puree with coconut milk and lime. Add lime juice only after pureeing and cook coconut milk for a short time until bubbling, so that the soup remains round.
Roast sweet potato cubes with onion and cumin and boil until soft with tomatoes, beans and corn. Do not chop the sweet potatoes too small and thicken the chilli pepper without the lid to preserve the pieces.
Roast chestnuts in sage butter and add the pasta water in portions to prevent the sauce from becoming heavy or watery. Add the pasta water and the butter and the butter will be creamy.
Slices of potato and blanched Brussels sprouts are layered with a nutmeg and cream glaze and baked under Gouda. Slice potatoes thinly and pre-cook Brussels sprouts so that they are both soft at the same time before the cheese turns too dark.
Wild goulash is sautéed in dark portions and slowly braised until soft with onion, carrot, red wine, game stock and juniper. Meat needs low heat and time; stir cranberries into the reduced sauce first to ensure a balance between sweetness and wild flavour.
Put the plums in the tin with cinnamon and lemon and bake under crumble topping of flour, oatmeal, butter and brown sugar. Dust very juicy plums with a little flour and process the butter cold so that the fruit and crumble topping retain their separate textures.