1 hr 55 min
German
Frankfurt green sauce with potatoes and egg
Frankfurt's green sauce combines seven fresh herbs with savoury, yoghurt, vinegar and oil and is served classically cold with potatoes and eggs.
Recipes
Matching recipes
1 hr 25 min
German
Leipziger Allerlei with crayfish
Classic Leipziger Allerlei combines spring vegetables, morchels, crayfish tails and small bread dumplings with melted butter.
55 min
Spring
Baby carrot tart with herbs
Puff pastry is coated with a cream cheese egg cream, covered with young carrots and baked with mustard, honey and herbs golden brown. Let the carrots evaporate before filling and leave a dough edge free so that the tart rises crispy.
1 hr 30 min
Spring
Rhabarb-yoghurt dessert in glass
Rhubarb is boiled with sugar, vanilla and lemon to form a piece of compote, cooled and layered with honey yoghurt and granola in glasses. The compote must be completely cold and Granola only comes into the glass shortly before serving so that the layers remain clear and crispy.
1 hr
Spring
Spinach feta strudel
Spinach is allowed to fall together with onion and garlic, squeezed dry and rolled with feta, ricotta and egg in strudel or filo pastry. The spinach filling must be dry and cooled; spread the dough layers thinly with butter and place the seam downwards.
40 min
Spring
Lemon salmon with pea purée
Salmon fillets are juicyly cooked in the oven with lemon, dill and olive oil; in addition, short-cooked peas are finely pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the core is still slightly translucent.
50 min
Spring
Radish quark with baked potatoes
Young potatoes are cooked with olive oil in the oven golden brown and served with a cool quark of radishes, yoghurt, chives, spring onions and lemon. Roast potatoes with the cut area downwards and stir the salted radishes quark just before eating so that it does not become watery.
45 min
Spring
Wild garlic risotto with peas
Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved.
28 min
Spring
Asparagus strawberry salad with goat cheese
Green asparagus is briefly fried and served with strawberries, rocket, goat cheese, walnuts and lemon-honey dressing. Let asparagus cool and add strawberries and dressing just before eating so that the salad remains fresh.
40 min
Spring
Lamb chops with herb crust
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.
30 min
Spring
Asparagus flammkuchen
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.
25 min
Spring
Rice paper rolls with spring vegetables
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.
45 min
Spring
Herb pancakes with asparagus
From flour, eggs, milk and herbs, thin pancakes are baked and filled with fried asparagus and lemon fresh cheese. Let the dough soak briefly and heat the pan only moderately so that the herbal pancakes remain flexible.
22 min
Spring
Strawberry rhubarb compote
Rhubarb is steamed softly with vanilla and little liquid, the strawberries only follow after cooking in the hot compote. Thus, the strawberries retain pieces and aroma, while the rhubarb provides the desired velvety consistency.
45 min
Spring
Rhubarb-crumble
Rhubarb is put into shape with sugar, vanilla and lemon juice and baked under grated oatmeal crumble topping. The crumble topping are particularly crispy if the butter stays 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 an avocado meat cut just before the meal keep the bowl loose and fresh.
30 min
Spring
Pasta Primavera
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.
30 min
Spring
Creamy wild garlic soup
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.
40 min
Spring
Spinach ricotta gnocchi
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.
35 min
Spring
Vegetable frittata with herbs
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.
40 min
Spring
Radish potato salad
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.
50 min
Spring
Lemon chicken with young potatoes
Chicken oats and young potatoes are baked first with lemon, garlic and thyme, the asparagus is added later. Potatoes need a head start, while the asparagus should only be cooked until it has a light bite.
40 min
Spring
Oven-baked salmon with spring vegetables
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.
28 min
Spring
Peas-mint soup
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.
25 min
Spring
Green asparagus salad with egg
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.
Guide
Spring kitchen with fresh ingredients
The spring kitchen lives on ingredients that are easy, aromatic and versatile to combine. Asparagus fits perfectly to Pasta, risotto, Potatoes, egg and Fish Bear's garlic gives soups, pesto, gnocchi and pasta a spicy, fresh touch. Radishes, peas and spinach and herbs provide colour and bite.
Also sweet spring recipes must not be missing: Strawberries and rhubarb fit wonderfully in compote, crumble, cakes and desserts. With a few ingredients, this creates uncomplicated dishes that taste particularly fresh after the long winter season.
Popular spring recipes for every day
For everyday use, dishes that require little preparation and can be adapted well. Pasta Primavera, bear's garlic pesto pasta, vegetable frittata or a spring bowl are quickly prepared and can be complemented with your favourite vegetables depending on the supply.
If you are looking for something warm, bear's garlic cream soup or pea-mint soup are particularly good. For an uncomplicated meal from the oven, asparagus flame cake, spring vegetable quiche or oven salmon with spring vegetables are a good choice.
Spring recipes with asparagus
Asparagus is one of the most popular ingredients in spring cuisine. Green asparagus is particularly uncomplicated, as it usually only has to be peeled at the lower ends and cook quickly. It fits with risotto, pasta, salads, flambkuchen, egg dishes and fish.
For a quick meal you can cut asparagus into pieces, cook briefly in the pan or in the oven and combine with lemon, parmesan, herbs or a poached egg. If it is something special, asparagus risotto, herbal pancakes with asparagus or a fresh asparagus salad are suitable.
wild garlic, herbs and green vegetables
wild garlic brings a spicy aroma into many spring dishes. It fits particularly well with pasta, potatoes, risotto, gnocchi, soups and creamy sauces. Use wild garlic best fresh and give it only towards the end of the preparation with sensitive dishes so that its taste is preserved.
In addition to wild garlic, parsley, chives, dill, chervil, mint and basil also fit perfectly into the spring kitchen. Fresh herbs give salads, soups, egg dishes and vegetable dishes a light, aromatic touch.
Spring recipes for guests and brunch
For a meal with guests, dishes are ideal, which can be prepared in advance or placed relaxed in the middle of the table. A vegetable quiche, asparagus flam cake or herbal pancakes can be shared well and fit both to the Lunch as well as an extensive Brunch.
Rice paper rolls with spring vegetables, a green asparagus salad with egg or a small portion of wild garlic cream soup are suitable as a light starter. Strawberry rhubarb compote or rhubarb crumble are particularly suitable for a fruity dessert.
Tips for successful spring dishes
Use fresh herbs consciously
Herbs taste best if you don't cook them too long. Parsley, dill, chives, mint or basil are best served just before serving over the dish.
Do not cook vegetables too soft
Asparagus, peas, spinach and radishes should remain fresh and crisp. Serve them only for as long as necessary, so that colour, consistency and taste are preserved.
Lemon brings freshness
A splash of lemon juice or a little bit of rough lemon peel fits 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 fit in compote, crumble, cakes or desserts in the 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 radishes potato salad, rice paper rolls or a bowl with quinoa and spring vegetables succeed particularly quickly.
Green asparagus is suitable for pasta, risotto, flam cake, salad, omelet, quiche and fish. It tastes fried, grilled, steamed or from the oven.
Quiche, flambread, herbal pancakes, oven 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 in advance. Fresh herbs, crispy components and delicate ingredients should be added just before serving.