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
Grated zucchini is salted and squeezed thoroughly, then fried with egg, feta, flour and dill to form crispy fritters. The drier the zucchini, the better the fritters will hold and the less flour is needed.
Courgettes, peppers, aubergines and mushrooms are oiled, grilled in portions and served with chive curd. Do not cut vegetables too thinly and do not overfill the grill to create real roasted flavours instead of liquid leaking out.
Chicken pieces are marinated with lemon, garlic, pepper and olive oil, skewered and grilled over direct heat. Meat pieces of equal size cook at the same time; the marinade must not hang dripping wet on the meat before grilling.
Short pasta is cooked al dente and mixed lukewarm with tomatoes, olives, mozzarella and balsamic dressing. do not rinse the pasta under cold water; warm it up with the dressing, adding rocket and basil before serving.
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Drain the melon and cucumber well and salt just before serving, otherwise too much liquid will accumulate.
Cold cucumber soup with dill is a light summer soup without a stove. Cucumber, yoghurt, dill, lemon and olive oil are pureed finely and served well chilled.
Tomato gazpacho is a cold summer soup made from ripe tomatoes, peppers, cucumber, olive oil, sherry vinegar and some white bread. It is pureed, well chilled and served fresh to taste.
A simple strawberry tiramisu in a glass with mascarpone, curd cheese, spoon sponges, orange juice and fresh strawberries. The dessert is egg-free, easy to prepare in advance and ideal for the summer.
Roast the lamb shanks vigorously and braise them slowly until tender with root vegetables, red wine, stock and herbs. The meat is ready when it comes off the bone slightly; the sauce is reduced and seasoned only after braising.
Vanilla cream is bound with gelatin, filled into glasses and served with a fresh strawberry sauce after cooling. Gelatin must not boil; the strawberry sauce is added to the completely jellied cream.
Spring onions and goat cheese are placed on the base of the tart and are baked with egg-cream icing, thyme and a little honey. The bottom remains crisper when the spring onions are briefly sweated and the icing is not filled to the brim.
After the filling is done, roll out a soft yeast dough, fill it with curd cheese, apricot jam and almonds, roll it up and weave it into a wreath. Do not spread the filling all the way to the edge and cool the roll briefly before cutting it to keep the wreath in shape.
Wild garlic is finely sliced and mixed with cream cheese, yoghurt, lemon and olive oil to a spreadable spread. Do not process wild garlic warm and let it simmer briefly before adding salt, because cream cheese already brings spice.
Smoked salmon is served with cucumber and lemon, and an emulsified sauce made from dill, mustard, honey and olive oil. The sauce should be sweet, sour and mustard-like; just before serving, remove the salmon from the fridge.
Young potatoes are cooked in their skins, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling.
Grated carrots are mixed with eggs, oil and sugar, flour, almonds, cinnamon and baking powder are only briefly added and baked as muffins. Grate carrots finely and do not stir the dough for long after adding the flour so that the muffins remain loose.
After the dough has been made, it is shaped into bunny bodies, covered with egg and decorated with raisins. Weigh the dough pieces in equal measure and press down well to keep the shape in the oven.
Pre-cooked white asparagus is wrapped in ham, doused in a mustard and cream sauce and gratinated under Gouda. Drain the asparagus well to prevent the sauce from becoming watered down and the cheese from actually browning.
Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette made of oil, apple cider vinegar and mustard. Salad and vegetables must be dry and the dressing is added immediately before serving.
A yeast dough made of flour, milk, yeast, sugar and butter is kneaded with raisins and orange, formed after the moulding time and baked with almonds. Use milk only lukewarm and dry raisins well; the dough needs sufficient walking time before and after the moulding time.
Sweat the carrots, onion and ginger, boil them in broth until soft and puree them finely with coconut milk. First, dose the ginger sparingly and balance the sweetness of the carrots with lemon juice and salt at the end.
The leg of lamb is seasoned with garlic, rosemary and lemon, slowly cooked with stock and finished browned with rosemary potatoes. A meat thermometer and the rest period after the oven are more reliable than a rigid minute.
QuichetTeippe is topped with green asparagus and spring onions, covered with egg and cream icing and baked under mountain cheese. Pre-cook asparagus and onions briefly and steam off to make the base crisp and the pour cut.
Hard boiled eggs are halved, the yolks are mixed with mayonnaise, yoghurt, mustard and herbs and filled back into the egg whites. The filling becomes smooth when the yolks are finely crushed; lemon juice and salt are added only afterwards.
Grated carrots, walnuts, oil and a seasoned batter are baked juicy and then spread with cream cheese frosting, which remains firm when cake and cream cheese are cool and the icing sugar is stirred only briefly.