Recipes
Cherry tomatoes are broken with garlic in olive oil, then mixed with bite-resistant pasta, pasta water and burrata. Do not cook Burrata, but open on the hot pasta; so the kernel remains creamy.
Corn cobs are grilled all around and coated hot with lime-herb butter, peppers and chilli. Apply the butter only after grilling, so that they do not drip into the gluten and the herbs remain fresh.
Peach splits are briefly grilled and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Mature but firm peaches retain their shape on the grill; add mozzarella and basil only on the plate.
Couscous boils in vegetable broth and is served with grilled zucchini, paprika, chickpeas and lemon tahini sauce. Couscous after the swell loosen with the fork and add vegetables and sauce only after that portion.
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad with yoghurt, dill and little honey is created. Grill the salmon first on the skin side and turn only once; salt the cucumber salad just before eating.
grated zucchini is salted and thoroughly squeezed dry, then fried with egg, feta, flour and dill to crispy fritters. The drier the zucchini, the better keep the fritters and the less flour is needed.
Zucchini, paprika, aubergine and mushrooms are oiled, portionally grilled and served with a chives quark. Do not cut vegetables too thin and do not overfill the grill, so that real roasted aromas are produced instead of leaking liquid.
Chicken pieces are marinated with lemon, garlic, paprika and olive oil, sprinkled and grilled all around in direct heat. Cook equally large pieces of meat at the same time; the marinade must not hang drip-wet on the meat before grilling.
Short pasta is cooked with a bite and mixed lukewarmly with tomatoes, olives, mozzarella and balsamic dressing. Do not deter the pasta cold; lukewarmly take on the dressing, Rucola and basil are added only before serving.
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Let the melon and cucumber drain well and salt only shortly before serving, otherwise too much liquid accumulates.
Cold cucumber soup with dill is a light summer soup without stove. Cucumber, yoghurt, dill, lemon and olive oil are finely pureed and served well chilled.
Tomato Gazpacho is a cold summer soup made of ripe tomatoes, peppers, cucumber, olive oil, sherry vinegar and some white bread. It is pureed, well chilled and served freshly tasted.
wild garlic is finely cut and mixed with cream cheese, yoghurt, lemon and olive oil to form a spread that can be spread spread. wild garlic does not process warm and let the spread be pulled short before after salting, because cream cheese already brings seasoning.
Smoked salmon is served with cucumber and lemon, plus an emulsified sauce of dill, mustard, honey and olive oil. The sauce should be sweet, sour and sensitively balanced; take the salmon out of the cooling just before serving.
Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette of oil, apple vinegar and mustard. Salad and vegetables must be dry and the dressing is only added immediately before serving.
Carrots, onion and ginger are sautéed, softly cooked in broth and finely puree with coconut milk. Dose ginger sparingly at first and balance the sweetness of the carrots with lemon juice and salt at the end.
Hard boiled eggs are halved, the egg yolks are stirred creamy with mayonnaise, yoghurt, mustard and herbs and filled back into the egg white halves. The filling is smooth when the egg yolks are finely crushed; dose lemon juice and salt only afterwards.
Lamb chops are sautéed hot, filled with a crust of herbs, garlic and crumbs and cooked briefly in the oven. After cooking, the meat needs a few minutes of rest to preserve juice and pink seeds.
Flammkuchenteig is thinly smeared and baked very hot with asparagus, red onion and goat cheese. Thin pieces of asparagus and a completely preheated sheet ensure that dough and surface are cooked at the same time.
Glass noodles, vegetables, herbs and fried tofu are rolled in short-softened rice paper and served with peanut dip. Wet rice paper for only a few seconds and place it at a distance so that it remains 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 an avocado meat cut just before the meal keep the bowl loose and fresh.
Pasta is cooked tender but firm and combined with separately fried asparagus, zucchini and peas as well as lemon, parmesan and some pasta water. Fry the vegetables only briefly and bind the sauce with pasta water so that the Primavera becomes juicy instead of heavy.
Potatoes and onion are cooked softly in broth, after which the bear's garlic is only briefly pureed with cream in the hot soup. Bear's garlic loses colour and freshness during long cooking, so it only belongs in the pot at the very end.
Gnocchi are roasted golden brown, then mixed with onion, spinach, ricotta, lemon and a little water creamy. Ricotta must not cook strongly, otherwise the sauce becomes grainy; Parmesan and nutmeg come first to taste.
Peas, spinach and spring onions are briefly sautéed in the oven-proof pan and set with scrambled eggs and goat cheese. Low heat prevents a dry underside; in the oven, the frittata only needs to reach the straight solid middle.