Recipes
Risoni are cooked al dente, marinated lukewarm with lemon dressing and mixed with chickpeas, tomatoes, cucumber and parsley after cooling. Drain the small noodles well and add cucumber later to keep the salad loose instead of watery.
Coconut milk and cream are heated with sugar, bound with gelatin and served after cooling with fresh mango and lime. Do not boil the gelatin and first pour the mango on the completely firm cream so that the layers do not mix.
Peach wedges and blueberries are baked in the tin with crumbs of oatmeal, flour, cold butter and brown sugar. Drain very juicy peaches briefly and knead the crumbs only coarsely to prevent the fruit from becoming watery and the top from becoming crispy.
Grill lengthways sliced aubergines, spread with a ricotta cream made from dried tomatoes and basil and roll up with pine nuts. Slice the aubergines evenly thin, season with salt and pat dry well to make them pliable and flavour them with toast.
Trout fillets are fried on the skin side until crispy and served with a cool cucumber salad of yoghurt, dill and lemon. Squeeze cucumber and salt late; turn trout only once and remove from the pan as soon as it is cooked through.
Small potatoes are cooked in their skins, marinated still warm with white wine vinegar and then mixed with pesto, tomatoes, rocket and pine nuts. Pesto is first added to the lukewarm potatoes and then immediately add rocket before serving to keep it fresh.
Puree watermelon and cucumber cold with lime, mint and olive oil; crumbled feta is added only when serving. Remove seeds and pre-cool all ingredients; dose salt sparingly, because feta already has a strong spice.
Grilled cheese and nectarine wedges are briefly fried and served warm with rocket, cucumber and lemon-honey dressing. Grilled cheese should be roasted last and served immediately, while the nectarines should only have strong grill traces.
Fry the lemony spiced chicken breast and fill it with tomatoes and a yoghurt tzatziki and squeezed cucumber into warm pita bread. Squeeze the cucumber thoroughly and let the chicken rest briefly after frying so that neither tzatziki nor meat soak the pita.
Burrata panzanella combines roasted bread, ripe tomatoes, grilled peppers, basil and creamy burrata. The bread salad should be pulled but not mushy.
Focaccia Sandwich with Antipasti is a quick Italian sandwich with pesto, grilled vegetables, mozzarella and rocket. It is important to have a juicy but not dripping filling.
Gnocchi salad with tomatoes and mozzarella is better when the gnocchi are fried briefly. This way they get bite and do not water down the salad.
Salmon, zucchini, cherry tomatoes, lemon and herbs are gently cooked with olive oil in tightly sealed grill packs. Do not place the packs directly over the starchy embers and check after a short time whether the salmon is still juicy inside.
Hollowed zucchini are stuffed with swollen couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the hollowed out zucchini meat and do not stir the couscous filling too moist to keep the shells stable.
Greek yoghurt is mixed with honey and vanilla, then stacked in glasses with passion fruit and whipped cream and cooled. Season passion fruit before adding honey and granola just before serving.
Jasmine rice is cooked with coconut milk and vegetable stock, then add the courgettes, peppers, peas, lime and roasted cashews. Cover and cook the coconut rice over low heat and loosen after soaking; add the lime juice at the end.
Mix the toasted ciabatta cubes with ripe tomatoes, red onion, basil and balsamic vinegar and serve with burrata. Let the bread and tomato dressing sit for a short time; open the burrata on the plate first to ensure that the bread still has crispy edges.
Shrimps are briefly seasoned with lime and pepper, fried hot and served in warm tortillas with red cabbage, mango salsa, lime yoghurt and coriander. Cook the shrimp only until the center is just opaque and fill the moist components at the table so that the tortillas remain stable.
Serve sliced melon with prosciutto, rocket and basil and drizzle with a lime and honey dressing. Cool the melon well and cut just before serving; don't leave prosciutto and dressing on top for long.
Roast peppers, cherry tomatoes, feta, garlic and olive oil in a casserole dish and then mix with the pasta and basil. Boil the pasta just a little and reserve a little cooking water to make a creamy sauce out of feta and roasted vegetables.
Puree avocado, cucumber, yoghurt, lime juice, dill, water and olive oil until smooth and then season thoroughly. Precool all ingredients well and add only enough water to keep the soup creamy; lime also protects the green colour.
Chicken thighs and potatoes are first cooked on the baking tray with honey-mustard marinade; peppers and zucchini are added later. Potatoes and chicken need protrusion, while honey leftovers must not be burned on the empty tray; poultry must be cooked through completely.
Chop zucchini very thinly and marinate them with lemon, olive oil, capers, Parmesan, pine nuts and mint. Marinate zucchini slices only briefly and salt them on the plate so that they are pliable but not watery.
Halved peaches are grilled briefly on the cut surface and served warm with burrata, rocket, pistachio, basil and lemon-honey dressing. Use ripe but firm peaches and add burrata only on the plate so that fruit and cheese retain their texture.
Orzo is cooked with onion in vegetable stock and then finished with spinach, feta, lemon and herbs until creamy. Stir frequently and dose the liquid as needed, because Orzo gives off starch; spinach and feta are only added at the end.