Recipes
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.
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.
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.
Potatoes and onions are boiled in broth until soft, then the wild garlic is pureed only briefly with cream in the hot soup. Wild garlic loses colour and freshness when cooked for a long time, so it belongs in the pot only at the very end.
Steam the onion until translucent, then cook the peas only briefly in vegetable broth before mash the mint and cream. Cook for a short time until the green colour is achieved; lemon juice and mint should only be added to the pot immediately before mixing.
Risotto rice is sweated with onion and cooked gradually with hot broth; asparagus pieces are added in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and cook the risotto away from heat so that rice and vegetables retain their bite.
Sauté the onion, carrots, celery and leek in oil until fragrant. Add the lentils, stock and bay leaf and cook gently.
Sauté the onion, carrot, leek and celery in butter without frying them. Stir in the potato cubes and marjoram, fill with stock and bring to the boil.
Mercimek Çorbası is a creamy Turkish lentil soup made from red lentils, onion, carrot, tomato paste and spices. Lemon and paprika butter give it its typical finish.
Imam Bayildi is a Turkish eggplant dish with lots of olive oil, onions, garlic and tomatoes. The eggplants are stuffed and slowly stewed until soft.
Menemen is a Turkish pan dish made from tomatoes, green peppers and eggs. The eggs are only gently thickened to keep the pan juicy and perfectly match fresh bread.
Panang Curry is a thick, creamy Thai curry with panang paste, coconut milk, kaffir lime leaves, peanut flavour and meat or tofu. It is served in a more concentrated way than many other curries.
Pad Kra Pao is a quick Thai wok dish with minced meat, lots of garlic, chilli, fish sauce, oyster sauce and Thai basil. Classic with rice and a fried egg.
Massaman Curry is a mild spicy Thai curry with coconut milk, potatoes, onions, peanuts, tamarind and chicken or beef. It is braised longer than many other curries.
Green Thai curry combines green curry paste, coconut milk, chicken or tofu, vegetables, kaffir lime leaves and Thai basil. The curry paste is first roasted in coconut oil.
Solyanka is a strong, sour soup with broth, meat or sausage, pickles, tomato paste, onions, olives, lemon and sour cream. The acidity makes it fresh instead of heavy.
Shchi is a Russian cabbage soup with white cabbage or sauerkraut, potatoes, carrots, onions, broth, bay leaf and dill. It tastes particularly round with sour cream and a little rest.
Beef stroganoff consists of short fried strips of beef in a creamy sauce with onions, mushrooms, broth, mustard and sour cream. The meat comes back into the sauce only at the end.
Borsch is a strong beetroot soup with cabbage, potatoes, root vegetables, broth and dill. A small dash of vinegar or lemon juice keeps colour and taste fresh.
Sundubu Jjigae is a hot-warming Korean stew with silk tofu, gochugaru, broth, garlic, spring onions and egg. Pork, seafood or mushrooms add depth.
Kimchi Jjigae is a Korean stew with well-ripened kimchi, broth, pork belly or tofu, gochugaru, garlic and soft tofu. Ripe kimchi makes the flavour deep and sour.
Japanese curry rice is a mildly spicy curry with meat or tofu, potatoes, carrots, onions and a creamy curry roux sauce. It goes well with freshly cooked rice.
Minestrone is an Italian vegetable soup with beans, vegetables, broth and small noodles or rice. Vegetables come in stages depending on the cooking time.
Sage gnocchi need only a few ingredients: potato gnocchi, butter, fresh sage leaves, Parmesan cheese and a little cooking water. The butter may become nutty but not burn.