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
Roast the hokkaido cubes until soft, brown gnocchi separately and combine both with sage butter, garlic and Parmesan. Fry the pumpkin and gnocchi in portions to ensure that they both colour and do not soften in any leaking liquid.
Roast chicken breast and finish in a sauce of apple, onion, mustard, cream and thyme. Remove the meat from the pan before the sauce and put it back for gentle cooking so that it remains juicy.
Brown lentils, carrots, potatoes and leeks cook with bay leaves in vegetable stock to a strong stew. Match lentil type and cooking time and add apple cider vinegar only at the end so that the legumes become reliably soft.
Field lettuce is served with pear wedges, roasted walnuts, blue cheese and an apple vinegar and honey vinaigrette. Field lettuce must be dry; pear and dressing are added just before eating so that the leaves do not crumble.
Thin slices of beetroot are covered with rocket, goat cheese and walnuts and drizzled with balsamic honey dressing. Drain the beetroot well and add the goat cheese only when serving, so that the carpaccio remains clearly layered.
Simmer oatmeal with milk and cinnamon until creamy, while fry apple cubes briefly with maple syrup and walnuts. Stir in the porridge over low heat and let it swell; fry the apples only until they retain pieces.
Beef goulash is browned in portions and then slowly braised with onions, peppers, tomato paste and stock. Meat and onions need strong roasted flavours; the pepper may later be put into the pot so that it does not completely disintegrate.
Leek, onion and potatoes are sweated in butter, boiled in vegetable broth until soft and pureed with cream, either partially or completely. Steam the leek only until light and do not boil the soup too much after pureeing, so that the taste and colour remain clean.
Chopped beef is browned vigorously, then onion, potatoes and finely sliced savoy cabbage are cooked in the same pan with cumin and a little liquid. Add savoy cabbage only after the potatoes and at the end boil the cream only gently so that cabbage and meat do not boil.
Finely sliced red cabbage is kneaded with salt and mixed with apple, walnuts and a mustard-apple vinaigrette. Kneading makes the cabbage softer; apple and nuts are added later to keep it fresh and crisp.
Roast the hokkaido slices and red onion with oil and thyme and finish with feta, walnuts and a little honey. Add the honey and feta towards the end, so that nuts and cheese do not burn and the pumpkin still browns vigorously.
Mushrooms are roasted separately, while risotto rice with onion, white wine and hot stock is cooked gradually until creamy. Finally, the mushrooms are returned to the rice to remain browned; Parmesan is stirred away from the heat.
Roast the hokkaido, onion and ginger, boil them in vegetable stock until soft and puree them finely with coconut milk. Cut pumpkin pieces into equal pieces and add lemon juice only after pureeing to ensure that sweetness, pungency and acidity remain balanced.
Roast the aubergine, zucchini, peppers and tomatoes in the oven with garlic, olive oil and herbs. Cut the vegetables into similar sized pieces and spread them on a large baking tray so that they brown instead of stewing in their own juice.
Shrimps are briefly marinated with lime, garlic, chilli and olive oil, put on skewers and grilled very hot. A few minutes of heat suffice: as soon as the shrimp are pink and just opaque, they must be grilled.
Toasted ciabatta cubes are briefly mixed with tomatoes, cucumber, red onion, basil and red wine vinegar. Add dressing to the bread but keep the edges; therefore, mix just before serving.
Sweat the onion, peppers and zucchini with cumin, boil them with tomatoes and then put the eggs directly in the sauce. Reduce the tomato sauce before the eggs and cook the egg whites while the egg yolks remain creamy.
Spread the mixed berries on the baking tray with vanilla and lemon and bake under almond-oat-crumble topping. Do not defrost frozen berries and knead the crumble topping only briefly to prevent the tray from becoming watery and the top from becoming crispy.
Courgette and peppers are grilled, halloumi is given strong grill strips and everything is layered with tomato and lemon yoghurt in the bun. Halloumi is grilled just before assembling, because it quickly solidifies when cooled.
Drained tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse the beans thoroughly and add the tomatoes at the end to prevent the salad from becoming watery.
Cherry tomatoes are broken up with garlic in olive oil, then mixed with firm pasta, pasta water and burrata. Do not cook the burrata, but open it on the hot pasta first; this way the core remains creamy.
Corn cobs are grilled all around and still hot spread with lime-herb butter, peppers and chilli. Apply the butter only after grilling, so that it does not drip into the embers and the herbs remain fresh.
Sliced peaches are grilled briefly and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Ripe but firm peaches retain their shape on the grill; add mozzarella and basil on the plate.
Couscous is cooked in vegetable stock and served with grilled zucchini, bell peppers, chickpeas and lemon tahini sauce. Loosen couscous with a fork after soaking and add vegetables and sauce in portions only afterwards.
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad is made with yoghurt, dill and a little honey. Grill the salmon on the skin side first and turn only once; salt the cucumber salad just before eating.