Recipes
Gnocchi are fried until golden brown, then mixed with onion, spinach, ricotta, lemon and a little water until creamy. Ricotta must not boil too much, otherwise the sauce will become granular; Parmesan and nutmeg are added only to taste.
Peas, spinach and spring onions are briefly sweated in an oven-proof pan and beaten with whisked eggs and goat cheese. Low heat prevents a dry underside; in the oven, the frittata only needs to reach the straight centre.
Young potatoes are cooked in their skins, marinated warm with apple cider vinegar and mustard and mixed with radishes, spring onions and chives after cooling. Warm potatoes absorb the vinaigrette; radishes and herbs are added later and remain crisp.
Salmon, asparagus, zucchini and cherry tomatoes cook together on a baking tray with olive oil, lemon and dill. The salmon will remain juicy if the vegetables are cut small enough and the fillet cooks only to the translucent core.
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.
Green asparagus is fried or blanched briefly and served with boiled eggs, radishes, chives and a lemon-mustard vinaigrette. Cook the asparagus only al dente and allow to cool before mixing so that eggs and radishes retain their structure.
Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and first combined with the hot pasta. A little pasta water makes the pesto creamy, without the sensitive wild garlic in the pan turning grey.
Strawberry and rocket salad with feta is a fresh spring salad without a stove: sweet strawberries, peppery rocket, creamy feta and a honey and balsamic dressing come together just before serving.
Cook the chips according to the package or fresh until they are crispy. Keep warm. Sauté the onion in oil, fry the tomato paste and curry powder briefly.
Squeeze out the rolls and mix them loosely with the minced meat, egg, onion, mustard, salt and pepper. Form the dumpling of equal size with moist hands and do not press too hard.
Kisir is a Turkish bulgur salad with tomato paste, paprika, lemon, pomegranate syrup, herbs and spring onions. It tastes fresh, spicy and easy to prepare.
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.
Lahmacun is made from very thinly rolled yeast dough and a spicy minced tomato mixture. It tastes fresh as from a Turkish bakery with parsley, lemon and sumac onions.
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.
Pies are filled dumplings or small yeast dough pieces that are baked or fried. This version gets a hearty potato and mushroom filling with onions and dill.
Olivier Salad is a Russian classic made from potatoes, carrots, eggs, peas, pickled gherkins, meat sausage or chicken and mayonnaise. Everything is served finely diced and chilled.
Samgyeopsal is Korean grill with pork belly, lettuce leaves, garlic, chilli, samjang and sesame oil salt dip. It is eaten in small wraps directly from the table.
Bibimbap is a Korean rice bowl with warm rice, individually cooked vegetables, egg, sesame oil and gochujang sauce. The ingredients are mixed at the table to ensure that textures and flavours remain clear.
Tempura is a vegetable or shrimp in a very cold, light batter, which is briefly baked in hot oil. It is only roughly stirred to keep it airy.
Sushi rolls are made with properly seasoned sushi rice, nori leaves and neatly prepared fillings. The rice is seasoned with rice vinegar, sugar and salt, not with soy sauce.
Caprese salad consists of ripe tomatoes, mozzarella, basil, olive oil, salt and pepper. Good ingredients and room temperature are crucial.
Bruschetta is made with roasted bread, ripe tomatoes, basil, garlic and good olive oil. Let the tomatoes simmer for a short time to make the topping aromatic.
Spaghetti Carbonara is cooked without cream: eggs, pecorino romano, black pepper, guanciale or pancetta and hot pasta water make a creamy sauce.
Tempeh Goreng is a crispy fried tempeh, which is marinated with garlic, coriander, turmeric and salt. It should remain golden brown on the outside and nutty on the inside.
Gado-Gado is an Indonesian vegetable dish with potatoes, beans, sprouts, cucumber, egg, tofu or tempeh and warm peanut sauce.