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
Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed into a formable mass and baked as a nut roast. Fry mushrooms dry and let the mixture swell before forming; hold them together, but not pressed firmly.
Salmon fillets are coated with a mixture of honey, mustard, dill and crumbs and cooked juicyly in the oven. The crust may brown while the salmon core remains translucent; check the cooking time early on thin fillets.
Potato slices are still marinated warm with hot broth, vinegar, oil, mustard, onion and cucumber and served with sausages. Add broth gradually, because potato varieties absorb different amounts; the salad should be juicy, not soupy.
beef roulades are filled with mustard, bacon, cucumber and onion, fried and slowly softly stewed in the back. Tie the roulades tightly and brown all around; they are ready when a fork glides into the meat without resistance.
Fill the goose with apple, onion and bye-foot, fry slowly and pour out several times with frying juice; red cabbage cooks separately. Drain fat regularly, test the core temperature on the club and let the goose rest before tranching.
Gingerbread Tiramisu is a festive dessert without baking with gingerbread, mascarpone quark cream, coffee, cocoa, cinnamon and orange. It can be prepared very well.
Field salad with pomegranate is a festive winter salad without stove. Field salad, pomegranate seeds, orange, walnuts, feta and honey-senf dressing ensure freshness on the Christmas table.
Vanilla cream is bound with gelatine, cooled in the glass and covered with a short-cooked raspberry sauce. Dissolve the gelatine only in hot, non-cooking cream and let the sauce cool before coming to the firm cream.
Apple clefts are put together in pairs with peanut butter and decorated with strawberry tongues, sunflower seed teeth and eyes. Lemon juice protects the cut areas from browning; do not use too much peanut butter to keep the mouths.
Protein is beaten with salt and sugar to form a firm, shiny bale, sprayed as spirits and dried at low temperature. Bowl and whisk must be fat-free; the chocolate eyes only come on completely cooled bale.
A short chocolate dough made from flour, cocoa, eggs, milk and butter is baked as cupcakes and coldly decorated with a dark cream cap. Mix dry and liquid ingredients only briefly and spray the cream exclusively on completely cooled cupcakes.
Pumpkin purée is stirred with eggs, yoghurt, oil and sugar, then flour, cinnamon and baking powder are taken in for a short time. Muffins are stirred too long; the hollows are only filled to about two thirds.
A cookie bottom is baked with cream cheese quark mass and then decorated with melted chocolate as a spider web. Ingredients for the filling should have room temperature and only be stirred briefly so that the cake does not tear strongly.
Chocolate and butter are melted, mixed with eggs, sugar, flour and cocoa and baked as juicy brownies. Just stir briefly and remove the brownies from the oven while the middle is still slightly moist; the decoration comes on the cold pastries.
Cheese strips are placed as bristles around salt sticks, bound with chives and fixed with a small amount of cream cheese. Do not cut cheese too thin and use the salt sticks only shortly before serving, so that they remain crispy.
Pumpkin cubes are toasted, risotto rice is then cooked creamy with onion and hot broth and is completed with sage, butter and parmesan. Add broth only in portions and crush a portion of the pumpkin so that the risotto binds without becoming pulpy.
Tortilla chips are covered with beans, corn, jalapeños and cheddar and bake only until the cheese is melted. Spread chips in a wide, not too high layer and serve salsa and stew separately so that they remain crispy.
Sweet potato slices are cut out as ghosts, seasoned with starch, oil and paprika and baked crispy in the oven. Cut the slices equally thick and place on the sheet by far; attach olive eyes only after baking.
Black beans and corn are heated with cumin, filled in crispy taco bowls and decorated with salad, tomato and fresh guacamole. Prepare guacamole just before serving and fill the taco bowls at the table to keep both fresh.
Red beetroot, potato, apple and onion are cooked softly in broth, finely puree and balanced with apple vinegar and savoury. Dosage vinegar and sauté only after pureeing, so that colour, acidity and creaminess remain controllable.
Spicy beef patties are strongly fried and built with cheddar, salad, tomato, cucumber and burgers sauce in the bun. Turn patties only once and melt the cheese on the hot meat; attach the monster decoration only when assembled.
Roasted pumpkin meat, spinach, ricotta, tomato sauce and lasagne plates are layered and baked under mozzarella. Do not leave the pumpkin filling too moist and leave the lasagne to rest before cutting in order to create stable pieces.
Pizza dough is thinly covered with tomato sauce and mozzarella, decorated with peppers and olives as Halloween motifs and very hot baked. Spread the coating sparingly and preheat the sheet completely so that the small pizzas become crisp despite decoration.
Black spaghetti are boiled tender but firm and served with a slowly boiled tomato sauce made of onion, garlic and herbs. Start the sauce in front of the noodles and reduce it vigorously; swirl the black pasta only briefly in it so that its colour remains visible.
Orange pepper is cut out as a face and baked with a pre-cooke mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers in the oven should only become soft and retain colour.