1 hr 55 min
German
Frankfurt green sauce with potatoes and egg
Frankfurt Green Sauce combines seven fresh herbs with sour cream, yoghurt, vinegar and oil and is served cold with potatoes and eggs.
Recipes
Matching recipes
1 hr 25 min
German
Leipziger Allerlei with crayfish
Classic Leipziger Allerlei combines spring vegetables, morels, crayfish tails and small dumplings with melted butter.
55 min
Spring
Baby carrot tart with herbs
Puff pastry is spread with cream cheese and egg cream, topped with young carrots shortly before cooking and baked with mustard, honey and herbs until golden brown. Steam the carrots before topping and leave a rim of the pastry free so that the tarte rises crispy.
1 hr 30 min
Spring
Rhubarb and yoghurt dessert in a glass
Rhubarb is cooked with sugar, vanilla and lemon to a chunky compote, cooled and layered in glasses with honey yoghurt and granola. The compote must be completely cold and granola is only placed in the glass just before serving to keep the layers clear and crisp.
1 hr
Spring
Spinach and feta strudel
Let the spinach fall together with the onion and garlic, squeeze it out and roll it in a strudel or filo dough with feta, ricotta and egg. Dry and cool the spinach filling, spread the dough layers thinly with butter and seam down.
40 min
Spring
Lemon salmon with pea purée
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.
50 min
Spring
Radish quark with baked potatoes
Cook young potatoes in the oven with olive oil until golden brown and serve with a cool curd of radishes, yoghurt, chives, spring onions and lemon. Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating so that it does not become watery.
45 min
Spring
Wild garlic risotto with peas
Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite.
28 min
Spring
Asparagus and strawberry salad with goat cheese
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.
40 min
Spring
Lamb chops with herb crust
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.
30 min
Spring
Asparagus flammkuchen
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.
25 min
Spring
Rice paper rolls with spring vegetables
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.
45 min
Spring
Herb pancakes with asparagus
Fill thin pancakes with flour, eggs, milk and herbs and fry them with fried asparagus and lemon cream cheese. Let the dough swell briefly and heat the pan only moderately to keep the herb pancakes flexible.
22 min
Spring
Strawberry rhubarb compote
Rhubarb is steamed with vanilla and a little liquid until soft, the strawberries only retract after cooking in the hot compote. Thus, the strawberries retain pieces and flavour, while the rhubarb provides the desired creamy consistency.
45 min
Spring
Rhubarb crumble
Rhubarb is put into the pan with sugar, vanilla and lemon juice and baked under crumbly oatmeal crumbs. Crumbs become particularly crispy when the butter remains cold and is kneaded only briefly with flour and oatmeal.
35 min
Spring
Spring Bowl with Quinoa
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.
30 min
Spring
Pasta Primavera
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.
30 min
Spring
Creamy wild garlic soup
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.
40 min
Spring
Spinach and ricotta gnocchi
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.
35 min
Spring
Vegetable frittata with herbs
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.
40 min
Spring
Radish potato salad
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.
50 min
Spring
Lemon chicken with young potatoes
Chicken thighs and young potatoes are baked with lemon, garlic and thyme first, and the asparagus is added later. Potatoes need protrusion, while the asparagus should only cook until it has a light bite.
40 min
Spring
Oven-baked salmon with spring vegetables
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.
28 min
Spring
Pea and mint soup
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.
25 min
Spring
Green asparagus salad with egg
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.
Guide
Spring cuisine with fresh ingredients
The spring cuisine thrives on ingredients that are light, aromatic and versatile to combine. Asparagus pairs beautifully with pasta, risotto, potatoes, eggs and fish. Wild garlic adds a spicy, fresh touch to soups, pesto, gnocchi and pasta. radishes, peas and spinach as well as herbs provide colour and bite.
Sweet spring recipes should not be missing: Strawberries and rhubarb fit perfectly in compotes, crumble, cakes and desserts. With few ingredients, such uncomplicated dishes are created that taste particularly fresh after the long winter season.
Popular spring recipes for every day
For everyday cooking, dishes that require little preparation and are easy to adapt work particularly well. Pasta Primavera, wild garlic pesto pasta, vegetable frittata or a spring bowl are quick to prepare and can be complemented with your favourite vegetables depending on your stock.
If you're looking for something warm, wild garlic cream soup or pea and mint soup are a good choice. Asparagus flammkuchen, spring vegetable quiche or baked salmon with spring vegetables are a good option for an uncomplicated meal out of the oven.
Spring Recipes with Asparagus
Asparagus is one of the most popular ingredients in spring cuisine. Green asparagus is particularly straightforward, as it usually only needs to be peeled at the lower ends and cooks quickly. It goes well with risotto, pasta, salads, flammkuchen, egg dishes and fish.
For a quick dish, you can cut asparagus into pieces, cook it briefly in a pan or oven and combine it with lemon, Parmesan cheese, herbs or a poached egg. If it's something special, asparagus risotto, herb pancakes with asparagus or a fresh asparagus salad are suitable.
Wild garlic, herbs and green vegetables
Wild garlic brings a spicy flavour to many spring dishes. It goes particularly well with pasta, potatoes, risotto, gnocchi, soups and creamy sauces. It is best to use wild garlic fresh and not add it to delicate dishes until the end of the preparation, so that its flavour is preserved.
Besides wild garlic, parsley, chives, dill, chervil, mint and basil also fit perfectly in the spring cuisine. Fresh herbs give salads, soups, egg dishes and vegetable dishes a light, aromatic note.
Spring Recipes for Guests and Brunch
For a meal with guests, dishes are ideal that can be prepared in advance or placed in the middle of the table. A vegetable quiche, an asparagus flammkuchen or herb pancake is easy to share and work equally well for lunch or a leisurely brunch.
Rice paper rolls with spring vegetables, a green asparagus salad with egg or a small portion of wild garlic cream soup are ideal as a light starter. Strawberry rhubarb compote or rhubarb crumble are particularly good for a fruity dessert.
Tips for successful spring dishes
Consciously use fresh herbs
Herbs taste best if you do not cook them for too long. It is best to add parsley, dill, chives, mint or basil to the dish just before serving.
Do not cook vegetables too soft
Asparagus, peas, spinach and radishes should remain fresh and crisp. cook them only as long as necessary to preserve colour, consistency and taste.
Lemon brings freshness
A splash of lemon juice or a little grated lemon rind goes particularly well with asparagus, fish, herbs, potatoes and green vegetable dishes. The acidity makes many spring recipes lighter and more balanced.
Combine sweetness and acidity
Strawberries and rhubarb complement each other particularly well: strawberries bring sweetness, rhubarb a pleasantly fruity acidity. Together they go well in compotes, crumble, cakes or desserts in a glass.
FAQ
Frequently asked questions about Spring Recipes recipes
Asparagus, wild garlic, peas, spinach, radishes, young potatoes, fresh herbs, rhubarb and strawberries are typical ingredients for light spring dishes.
Pasta with wild garlic pesto, a vegetable frittata, a radish-potato salad, rice paper rolls or a bowl with quinoa and spring vegetables are all very quick.
Green asparagus goes well with pasta, risotto, flammkuchen, salad, omelette, quiche and fish. It tastes good fried, grilled, steamed or baked.
Quiche, flammkuchen, herb pancakes, baked salmon, asparagus risotto and fruity desserts with strawberries or rhubarb are particularly suitable for guests.
Salads, pesto, soups, quiche dough, vegetables and desserts are often easy to prepare. Fresh herbs, crispy components and delicate ingredients should be added just before serving.