Recipes
Jasmine rice is cooked with coconut milk and vegetable stock, then add the courgettes, peppers, peas, lime and roasted cashews. Cover and cook the coconut rice over low heat and loosen after soaking; add the lime juice at the end.
Mix the toasted ciabatta cubes with ripe tomatoes, red onion, basil and balsamic vinegar and serve with burrata. Let the bread and tomato dressing sit for a short time; open the burrata on the plate first to ensure that the bread still has crispy edges.
Shrimps are briefly seasoned with lime and pepper, fried hot and served in warm tortillas with red cabbage, mango salsa, lime yoghurt and coriander. Cook the shrimp only until the center is just opaque and fill the moist components at the table so that the tortillas remain stable.
Serve sliced melon with prosciutto, rocket and basil and drizzle with a lime and honey dressing. Cool the melon well and cut just before serving; don't leave prosciutto and dressing on top for long.
Roast peppers, cherry tomatoes, feta, garlic and olive oil in a casserole dish and then mix with the pasta and basil. Boil the pasta just a little and reserve a little cooking water to make a creamy sauce out of feta and roasted vegetables.
Puree avocado, cucumber, yoghurt, lime juice, dill, water and olive oil until smooth and then season thoroughly. Precool all ingredients well and add only enough water to keep the soup creamy; lime also protects the green colour.
Chop zucchini very thinly and marinate them with lemon, olive oil, capers, Parmesan, pine nuts and mint. Marinate zucchini slices only briefly and salt them on the plate so that they are pliable but not watery.
Halved peaches are grilled briefly on the cut surface and served warm with burrata, rocket, pistachio, basil and lemon-honey dressing. Use ripe but firm peaches and add burrata only on the plate so that fruit and cheese retain their texture.
Salmon fillets are cooked juicy with lemon, dill and olive oil in the oven; briefly boiled peas are pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the centre is still slightly translucent.
Green asparagus is fried briefly and served with strawberries, rocket, goat cheese, walnuts and lemon-honey dressing. Let the asparagus cool and add the strawberries and dressing just before eating to keep the salad fresh.
Fry the onion rings in butter until golden brown. Cut the pockets into thick slices.
Sauté onion in lard, add sauerkraut and apple. Add broth, bay leaf and juniper and braise.
Brown the Leberkäse in a little oil on both sides. Keep slices warm for a short time.
Chop the matjes, beetroot, apple, cucumber and onion into small pieces. Mix the yoghurt, mayonnaise, cucumber water, pepper and dill.
Drop the bacon, add the onion and fry until golden brown.
Sauté onion and bacon, add sauerkraut, broth, bay leaf and cumin. Fry the noodles in butter until golden brown.
Fry mushrooms in a wide pan. Add onion and butter and fry until translucent.
Knead flour, water, oil and salt to a smooth dough. Roll out the dough very thinly.
Pat trout dry inside and out, season with salt and pepper and sprinkle with lemon. Thinly cover trout in flour and pat off any excess flour.
Mix the yoghurt, sour cream, cucumber water, mustard, dill and pepper. Finely chop the apple, onion and cucumber.
Thinly pat the escalopes between foil, season with salt and pepper. Prepare the flour, whisked eggs and crumbs.
Flap the escalopes flat, season with salt and pepper and flour lightly. Fry briefly in clarified butter or ghee on both sides and keep warm.
Bring the stock to the boil with the carrot, leek and celery and simmer gently for a few minutes. Season the stock with salt, pepper and nutmeg.
Peel and slice the potatoes into even slices. Slowly drain the bacon in the pan and remove as soon as it is crispy.
Orzo is cooked with onion in vegetable stock and then finished with spinach, feta, lemon and herbs until creamy. Stir frequently and dose the liquid as needed, because Orzo gives off starch; spinach and feta are only added at the end.