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
Flammkuchenteig is thinly covered with pudding, onion and bacon, baked very hot and then cut into small appetizers. Spread the coating sparingly and completely preheat the baking tray or stone so that the thin soil becomes crispy.
Tortilla chips are briefly baked with beans, corn, jalapeños and cheddar and served with salsa, stew and coriander. A flat layer and separately served moist dips keep the nachos crispy longer.
Spicy pork shoulder is slowly cooked softly with apple juice, crushed, mixed with BBQ sauce and served in mini rolls with cabbage salad. The meat needs low heat until it can easily be pulled apart; dose the sauce only after plucking.
Potatoes, leeks and onions are sautéed in butter, softly boiled in vegetable broth and partly puree with cream. Leave a part of the potatoes in place and add roasted onions on the plate to keep the soup structure.
Cooked shrimp, avocado, salad and tomatoes are layered in glasses and served with a lime cocktail sauce. All ingredients must be well chilled and dry; cut avocado just before the layer and drizzle with lime.
Cooked lentils are marinated lukewarmly with lemon-honey dressing and later mixed with cucumber, feta, parsley and pomegranate. Cook lentils only bite hard and drain well; take in feta and pomegranate only after cooling.
Rinderhack is fryed vigorously and cooked with onions, tomato paste, spices, tomatoes, beans and corn to form a thick party chilli. Chop in portion and let the chilli simmer uncovered; add beans only after roasting the spices.
Pre-cooked potatoes, mushrooms, peppers, corn and cucumbers are placed in raclette pans and baked under cheese. Drain the moist ingredients well and do not fill the pans too high to allow the cheese to brown.
Mountain cheese and Emmentaler are melted in hot white wine and bound with garlic and stirred starch. Stir in cheese at medium heat and do not boil, otherwise the fat can separate from the mass.
Puff pastry is coated with pesto, parmesan and dried tomatoes, rolled up, cooled and baked in slices crispy. A short cooling time stabilizes the roll; a sharp knife prevents the snails from being pressed together when cutting.
Mürbeig is pressed in small forms and baked with sweated leek, egg-sahn cast and Gouda. Let leeks evaporate before filling and do not overfill the moulds, so that the bottom and casts cook cleanly.
Minced meat is mixed with egg, bread, onion, mustard and parsley, formed into small fricadelles and fry all around. Mix the mixture only briefly and fry a sample fricadelle before the rest of the seasoning is fixed.
Hot cream is poured over chopped dark chocolate, stirred with butter, cooled and made into truffles. Let the ganache become completely firm and roll briefly only with cool hands so that it does not melt.
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 pulling and never cook gelatine; both layers must be sufficiently cooled before assembling.
Quark, butter, flour, raisins, orangeate, lemonate and stollen spice are formed and baked into small pieces. Knead the dough for a short time and add butter to the warm confectionery before plenty of powder sugar is added.
From flour, cold butter, sugar, egg, vanilla and lemon abrass, a pastry is made, which is cooled, rolled out, punctured and baked lightly. Knead the dough not too long and keep it cool in proportion so that the cookies keep their contours when baking.
From beaten protein, powdered sugar, almonds and cinnamon, a sticky dough is produced, which is rolled out, punctured and baked with protein glaze. Keep some ice for the glaze and bake the stars at low temperature so that they remain soft inside and white above.
A grumpy dough of flour, almonds, cold butter, sugar and vanilla is cooled, formed into horns and baked brightly. Kipferl form small and evenly and still warm gently turn into vanilla powder sugar without breaking it.
A spekulatius floor is baked with a cream cheese and quark filling and finished with cinnamon after complete cooling. Stir filling only smoothly and let the cake cool slowly so that the surface and consistency remain even.
Apples are hollowed out, filled with marzipan, almonds, raisins and cinnamon and baked softly with butter in the oven. Do not pierce the bottom of the apples and bake only until the flesh is soft, but keep the peel.
Marons, onion and potato are softly cooked with white wine and vegetable broth, puree and finished with cream and thyme. Let the white wine boil completely and add the cream only after pureing so that the soup tastes round instead of alcoholic.
Blanched Brussels sprouts are put into shape with cream, milk and nutmeg, and burgundy under mountain cheese and brittle golden brown. Cook Brussels sprouts just a little bit and leave them to steam dry well, so that they do not become soft in the oven and the sauce does not become thin.
Thin pieces of meat, broccoli and pre-cooked potatoes are cooked at the table in hot beef broth and eaten with herbal and mustard dip. The broth must cook gently, raw meat needs separate plates and poultry must cook completely.
Pre-cooked potatoes, peppers, mushrooms and corn are distributed in prunes and baked under raclette cheese. Cut the vegetables into small and drain well so that the cheese browns instead of swimming in liquid.
Duck breasts are slowly left out on the skin side and fry crispy, then rest and are served with reduced orange sauce. Put the skin cold in the pan and drain the fat regularly; only cut across to the fiber after rest.