Recipes
Young potatoes are cooked in the bowl, warmly marinated with apple vinegar and mustard and after cooling mixed with radishes, spring onions and chives. Warm potatoes take the vinaigrette; radishes and herbs only come in later and remain crisp.
Salmon, asparagus, zucchini and cherry tomatoes cook together on the sheet with olive oil, lemon and dill. The salmon remains juicy when the vegetables are cut small enough and the fillet only cooks to the translucent core.
Onion is steamed translucent, then the peas cook only briefly in vegetable broth before mint and cream are purified. Short cooking gets the green colour; lemon juice and mint belong only immediately before mixing into the pot.
Green asparagus is briefly fried or blanched and served with boiled eggs, radishes, chives and a lemon-mustard vinaigritte. Cook asparagus only tender but firm and let cool before mixing so that eggs and radishes retain their structure.
Bear's garlic, pine nuts, parmesan, garlic and olive oil are coldly mixed into a strong pesto and are first combined with the hot pasta. The pesto makes some pasta water creamy without the sensitive bear's garlic in the pan becoming grey.
Strawberry Rucola salad with feta is a fresh spring salad without a cooker: sweet strawberries, peppery rucola, creamy feta and a honey balsamic dressing come together just before serving.
Prepare French fries after pack or fresh until crispy. Keep warm. Sweat onion in oil, tomato paste and curry powder briefly.
Sprinkle rolls and mix loosely with minced meat, egg, onion, mustard, salt and pepper. Form equally large dumplings with moist hands and do not push too hard.
Kisir is a Turkish bulgur salad with tomato paste, paprika paste, lemon, pomegranate syrup, herbs and spring onions. It tastes fresh, spicy and can be prepared in advance.
Imam Bayildi is a Turkish aubergine dish with lots of olive oil, onions, garlic and tomatoes. The aubergines are filled and slowly tasted soft.
Lahmacun is baked from very thinly rolled yeast dough and a spicy minced meat tomato mass. With parsley, lemon and sumach onions it tastes fresh as from the Turkish bakery.
Massaman Curry is a mild-spicy Thai curry with coconut milk, potatoes, onions, peanuts, tamarind and chicken or beef. It is tasted longer than many other curries.
Pirogs are stuffed dough bags or small yeast dough pieces that are baked or fried. This version gets a hearty potato mushroom filling with onions and dill.
Olivier Salat is a Russian classic of potatoes, carrots, eggs, peas, cucumbers, meat sausage or chicken and mayonnaise. Everything is finely diced and served chilled.
Samgyeopsal is Korean grill with pork belly, lettuce leaves, garlic, chilli, ssamjang and sesame oil salt dip. Eat in small wraps directly from the table.
Bibimbap is a Korean rice shell with warm rice, individually cooked vegetables, egg, sesame oil and Gochujang sauce. The ingredients are first mixed at the table so that textures and aromas remain clear.
Tempura is vegetables or shrimps in a very cold, light dough, which is baked briefly in hot oil. The dough is stirred only roughly so that it remains airy.
Sushi rolls succeed with properly seasoned sushi rice, Nori leaves and cleanly 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 prepared with toasted bread, ripe tomatoes, basil, garlic and good olive oil. The tomatoes should be pulled short so that the surface becomes 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 crispy fried Tempeh, previously marinated with garlic, coriander, turmeric and salt. It should remain golden brown outside, nutty inside.
Gado-Gado is an Indonesian vegetable dish with potatoes, beans, sprouts, cucumber, egg, tofu or tempeh and warm peanut sauce.
Nasi Goreng succeeds best with chilled rice from the previous day, kecap manis, sambal, egg and briefly fried vegetables. The rice should remain loose and not dampen in the wok.
Samosas are crispy dough pockets with spicy potato-pea filling, cumin, coriander, ginger and Garam Masala. The filling must cool off before forming.