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
Pastry-cooked noodles are mixed with ham, onion and egg-cream cast and baked under Gouda. Cook noodles two minutes shorter and let the casserole rest so that they do not become soft in the oven and bind the cast.
Cook kohlrabi, carrots, potatoes and onion in vegetable broth, then the stew is rounded off with little cream, butter and parsley. Cut vegetables in a similar size and add cabbage leaves only at the end, so that all pieces remain evenly.
rice pudding cooks at low heat in milk with sugar, vanilla and salt and is served with cinnamon sugar and apple sauce. Stir regularly and leave to boil after cooking so that the rice becomes creamy without burning.
Pears are put into the form with lemon and cinnamon and baked under crumble topping of flour, oatmeal, butter, sugar and walnuts. Mature, but firm pears retain structure; cold butter and short kneading provide for murky crumble topping.
Milk is boiled with sugar and salt, semolina is sprinkled with stirring and briefly boiled, warm cherries and cinnamon are added. Let semolina pour slowly and stir constantly so that no clumps are created or milk is put on the ground.
Apple slices are briefly fried in butter and baked with a pancake dough of flour, milk, eggs, sugar and cinnamon in portions. Heat the pan moderately and cut apples thin so that the dough and fruit can be cooked at the same time.
Peppers and onions are roasted with cumin and boiled with tomatoes, kidney beans, black beans and corn. Rinse the beans well and reduce the chilli open so that it becomes thick without the legumes decaying.
Fish fillets are fried briefly in butter and then finished in a mild sauce of shallot, mustard, cream, lemon and dill. Turn fish only once and do not cook the sauce strongly so that fillet and cream remain smooth.
Red beets and risotto rice cook creamy with onion and hot broth before parmesan, balsamico and thyme round off the rice. Add the broth in portions and dice the beet finely or partly puree the beet so that colour and bite are balanced.
Spätzle are heated with butter and cream, layered with mountain cheese and served with slowly browned onions. Melt cheese at low heat and brown the onions separately so that the Spätzle remains creamy and the topping crunchy.
Mushrooms need space and high heat, otherwise they give off water; some browned slices hold back as inserts.
Sauerkraut is grated with mustard, fried all around and slowly cooked with onions, broth, caraway, bay leaf and sauerkraut. Check the core temperature and let the roast rest before cutting; add sauerkraut if necessary later.
Fry chicken pieces, with blanched broccoli and cream sauce in the form and cook under Gouda. Blanch broccoli only for a short time and do not fry the chicken completely so that both remain juicy in the oven.
Large potatoes are soft and crispy baked in the oven and served with a cool quark of yoghurt, herbs, garlic and lemon. Stitch potatoes several times and bake directly on the grill grate; let the herb quark rest cold during the process.
Blanched Wirsing leaves are filled with seasoned minced meat, rolled up, fried and stewed softly in broth. Cut thick leaf ribs flat and fry the roulades with the seam down to keep them closed.
Cook lentils, carrots, potatoes and leeks with marjoram in vegetable broth, after which sausage slices are only heated. Add vinegar only at the end, because acid can delay the softening of the lentils.
Rindergoulash is fryed vigorously and slowly softly with onions, tomato paste, stock, bay leaf, carrots, celery and potatoes. Add vegetables after cooking time and let the stew simmer only gently until the meat is tender without resistance.
Brat sausage slices are browned and served with a boiled sauce of tomatoes, tomato paste, curry, honey, vinegar and chilli. Tomato paste and curry powder briefly toast, then reduce the sauce and taste sweet and sour.
Pumpernickel is coated with horseradish fresh cheese and covered with cucumber, smoked salmon, dill and lemon. Dice cucumber dry and place the appetizers just before serving so that the bread remains firm.
Cheese is arranged according to intensity with grapes, nuts, crackers, olives, figsenf and baguette on a large plate. Temperate cheese about thirty minutes before eating, but place fresh and crispy side dishes only shortly before.
Vanilla cream is bound with gelatine, filled in glasses and served after several hours of cooling with a short-cooked berry sauce. Gelatine only dissolve in hot, non-cooking cream and let the berry sauce cool completely.
Melted dark chocolate is combined with an egg yolk mass and then gently loosened with whipped cream and beaten egg whites. Chocolate and egg mass must be similarly tempered; just put cream and beaten egg whites in order to keep the mousse airy.
A soft yeast dough is punctured after the walking time, baked in hot oil golden brown and filled with jam after cooling. Keep the oil temperature constant and bake Berliner portions so that they do not get greasy inside and outside.
Stoned dates are filled with almonds, wrapped in bacon and baked crispy in the oven. Lay down the seam of the bacon and pick up honey only towards the end, so that nothing burns.
Mushroom heads are filled with a mixture of cream cheese, parmesan, garlic, parsley and crumbs and baked in the oven. Clean mushrooms only dry and do not press the filling too hard so that they brown and do not water the mushrooms.