Recipes
Courgette and peppers are grilled, halloumi is given strong grill strips and everything is layered with tomato and lemon yoghurt in the bun. Halloumi is grilled just before assembling, because it quickly solidifies when cooled.
Drained tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse the beans thoroughly and add the tomatoes at the end to prevent the salad from becoming watery.
Cherry tomatoes are broken up with garlic in olive oil, then mixed with firm pasta, pasta water and burrata. Do not cook the burrata, but open it on the hot pasta first; this way the core remains creamy.
Corn cobs are grilled all around and still hot spread with lime-herb butter, peppers and chilli. Apply the butter only after grilling, so that it does not drip into the embers and the herbs remain fresh.
Sliced peaches are grilled briefly and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Ripe but firm peaches retain their shape on the grill; add mozzarella and basil on the plate.
Couscous is cooked in vegetable stock and served with grilled zucchini, bell peppers, chickpeas and lemon tahini sauce. Loosen couscous with a fork after soaking and add vegetables and sauce in portions only afterwards.
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad is made with yoghurt, dill and a little honey. Grill the salmon on the skin side first and turn only once; salt the cucumber salad just before eating.
Grated zucchini is salted and squeezed thoroughly, then fried with egg, feta, flour and dill to form crispy fritters. The drier the zucchini, the better the fritters will hold and the less flour is needed.
Courgettes, peppers, aubergines and mushrooms are oiled, grilled in portions and served with chive curd. Do not cut vegetables too thinly and do not overfill the grill to create real roasted flavours instead of liquid leaking out.
Chicken pieces are marinated with lemon, garlic, pepper and olive oil, skewered and grilled over direct heat. Meat pieces of equal size cook at the same time; the marinade must not hang dripping wet on the meat before grilling.
Short pasta is cooked al dente and mixed lukewarm with tomatoes, olives, mozzarella and balsamic dressing. do not rinse the pasta under cold water; warm it up with the dressing, adding rocket and basil before serving.
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Drain the melon and cucumber well and salt just before serving, otherwise too much liquid will accumulate.
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.
Wild garlic is finely sliced and mixed with cream cheese, yoghurt, lemon and olive oil to a spreadable spread. Do not process wild garlic warm and let it simmer briefly before adding salt, because cream cheese already brings spice.
Smoked salmon is served with cucumber and lemon, and an emulsified sauce made from dill, mustard, honey and olive oil. The sauce should be sweet, sour and mustard-like; just before serving, remove the salmon from the fridge.
Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette made of oil, apple cider vinegar and mustard. Salad and vegetables must be dry and the dressing is added immediately before serving.
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.
Hard boiled eggs are halved, the yolks are mixed with mayonnaise, yoghurt, mustard and herbs and filled back into the egg whites. The filling becomes smooth when the yolks are finely crushed; lemon juice and salt are added only afterwards.
Lamb chops are sautéed, topped with a crust of herbs, garlic and crumbs and cooked in the oven for a short time. After cooking, the meat needs a few minutes rest to preserve the juice and pink core.
Lamb pie dough is thinly spread with sour cream and baked very hot with asparagus, red onion and goat cheese. Thin pieces of asparagus and a completely preheated baking sheet ensure that the dough and topping are cooked at the same time.
Glass noodles, vegetables, herbs and fried tofu are rolled into briefly soaked rice paper and served with peanut dip. Wet rice paper for a few seconds and leave it to remain elastic instead of tearing or sticking.
Quinoa forms the warm base, followed by peas, radishes, avocado, feta and a lemon-herb dressing. Well drained quinoa and avocado meat cut just before eating keep the bowl loose and fresh.
Cook the pasta until al dente, combine it with separately fried asparagus, zucchini and peas, lemon, parmesan and a little pasta water, fry the vegetables only briefly and thicken the sauce with pasta water to make the Primavera juicy instead of heavy.
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.