2 hr
German
Pichelsteiner stew
Brown meat in portions. Place meat, potatoes and vegetables in a saucepan.
Recipes
Matching recipes
1 hr 5 min
German
Carrot stew with smoked sausages
Sauté onion in butter until translucent. Add carrots, potatoes and stock and cook until tender.
1 hr 10 min
German
Smoked pork loin with sauerkraut
Sauté onion in lard, add sauerkraut and apple. Stir in broth, bay leaf, juniper, cumin and pepper.
1 hr
German
Berlin potato soup
Sauté the onion and soup greens in butter. Add potatoes, broth and marjoram and cook until tender.
2 hr 10 min
German
Kale with Pinkel sausage
Blanch and roughly chop fresh kale or defrost frozen kale. Sauté onions in lard, add kale and fill with stock.
1 hr 50 min
German
Pea soup with sausages
Sauté the onion, carrots, leeks and celery in oil. Add the peas, stock, bay leaf and marjoram and cook gently.
55 min
Winter
Kohlrabi carrot stew
Cook kohlrabi, carrots, potatoes and onion in vegetable stock, then round off the stew with a little cream, butter and parsley. Cut vegetables into similar sizes and add kohlrabi leaves at the end so that all pieces remain evenly cooked.
45 min
Winter
Rice pudding with cinnamon
Rice pudding is cooked over low heat in milk with sugar, vanilla and salt and served with cinnamon sugar and applesauce. Stir regularly and leave to swell covered after cooking, so that the rice becomes creamy without burning.
55 min
Winter
Vegetarian Bean chilli
Roast the peppers and onions with cumin and boil them with tomatoes, kidney beans, black beans and corn. Rinse the beans well and reduce the chilli open so that it thickens without the pulses falling apart.
45 min
Winter
Beetroot risotto
Cook the beetroot and risotto rice until creamy with onion and hot stock, before parmesan, balsamic vinegar and thyme round off the rice. Add the stock in portions and chop the beetroot finely or puree it in part to ensure a balanced colour and bite.
40 min
Winter
creamy mushroom soup
Mushrooms are fried in dark portions, boiled with onion and thyme and partly pureed with stock and cream. Mushrooms need space and high heat, otherwise they give off water; some browned slices are retained as a garnish.
1 hr
Winter
Lentil soup with sausages
Lentils, carrots, potatoes and leeks are cooked with marjoram in vegetable broth, then sausage slices are heated up. Add vinegar only at the end, because acidity can delay the softening of the lentils.
2 hr 25 min
Winter
Beef stew with root vegetables
Beef goulash is sautéed vigorously and gently braised with onions, tomato paste, stock, bay leaves, carrots, celery and potatoes. Add vegetables after cooking and simmer the stew gently until the meat is tender without resistance.
45 min
New Year's Eve
Midnight Potato Soup
Sweat the potatoes, leeks and onions in butter, boil them in vegetable stock until soft and puree them with cream. Leave some of the potatoes in the pan and add the roasted onions to the plate to keep the soup textured.
1 hr 5 min
New Year's Eve
chilli con carne for the party
Chopped beef is sautéed vigorously and boiled to a thick party chilli with onion, tomato paste, spices, tomatoes, beans and corn. Brown the chopped chilli in portions and simmer uncovered; add the beans only after the spices have been roasted.
40 min
Christmas
Creamy chestnut soup
Boil chestnuts, onion and potatoes until soft with white wine and vegetable stock, puree and finish with cream and thyme. Bring the white wine to a boil and add the cream only after pureeing, so that the soup tastes round instead of alcoholic.
45 min
Halloween
Pumpkin risotto with sage
Roast the pumpkin cubes, then cook the risotto rice with onion and hot stock until creamy, and finish with sage, butter and Parmesan. Add the stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy.
45 min
Halloween
Bloody beetroot soup
Beetroot, potato, apple and onion are boiled in broth until soft, finely pureed and balanced with apple cider vinegar and sour cream. Do not add vinegar and sour cream until pureed, so that colour, acidity and creaminess remain controllable.
35 min
Halloween
Black spaghetti with tomato sauce
Cook black spaghetti until al dente and serve with a slow-cooked tomato sauce made from onion, garlic and herbs. Start the sauce before the pasta and reduce it considerably; stir in the black pasta only briefly to keep its colour visible.
40 min
Halloween
Halloween Pumpkin Soup with Coconut
Roast the hokkaido, onion and ginger, boil in broth until soft and puree with coconut milk and lime. Add lime juice only after pureeing and cook coconut milk for a short time until bubbling, so that the soup remains round.
55 min
Autumn
Sweet potato chilli
Roast sweet potato cubes with onion and cumin and boil until soft with tomatoes, beans and corn. Do not chop the sweet potatoes too small and thicken the chilli pepper without the lid to preserve the pieces.
1 hr
Autumn
Lentil stew with root vegetables
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.
40 min
Autumn
Potato and leek soup
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.
45 min
Autumn
Mushroom risotto with Parmesan
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.
40 min
Autumn
Pumpkin Cream Soup with Ginger
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.