Recipes
Boiled potatoes are browned on the grill and mixed lukewarm with mustard-apple vinegar dressing, tomatoes, onion, rocket and seeds. Let the potatoes evaporate completely before they are put on the grill; fold the rocket into the lukewarm mixture.
Berry Yoghurt Parfait is a cold summer dessert made with berries, Greek yoghurt, honey, cream and granola. It is layered and chilled well before serving.
Melon and Cucumber Gazpacho is a cold summer soup made from melon, cucumber, yoghurt, lime, mint and olive oil. It is finely pureed and served well chilled.
Mango-avocado salad with lime is a fruity summer salad without heat. Ripe mango, creamy avocado, cucumber, red onion, mint and lime dressing are freshly mixed.
Roast the aubergine, zucchini, peppers and tomatoes in the oven with garlic, olive oil and herbs. Cut the vegetables into similar sized pieces and spread them on a large baking tray so that they brown instead of stewing in their own juice.
Shrimps are briefly marinated with lime, garlic, chilli and olive oil, put on skewers and grilled very hot. A few minutes of heat suffice: as soon as the shrimp are pink and just opaque, they must be grilled.
Toasted ciabatta cubes are briefly mixed with tomatoes, cucumber, red onion, basil and red wine vinegar. Add dressing to the bread but keep the edges; therefore, mix just before serving.
Sweat the onion, peppers and zucchini with cumin, boil them with tomatoes and then put the eggs directly in the sauce. Reduce the tomato sauce before the eggs and cook the egg whites while the egg yolks remain creamy.
Spread the mixed berries on the baking tray with vanilla and lemon and bake under almond-oat-crumble topping. Do not defrost frozen berries and knead the crumble topping only briefly to prevent the tray from becoming watery and the top from becoming crispy.
Courgette and peppers are grilled, halloumi is given strong grill strips and everything is layered with tomato and lemon yoghurt in the bun. Halloumi is grilled just before assembling, because it quickly solidifies when cooled.
Drained tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse the beans thoroughly and add the tomatoes at the end to prevent the salad from becoming watery.
Cherry tomatoes are broken up with garlic in olive oil, then mixed with firm pasta, pasta water and burrata. Do not cook the burrata, but open it on the hot pasta first; this way the core remains creamy.
Corn cobs are grilled all around and still hot spread with lime-herb butter, peppers and chilli. Apply the butter only after grilling, so that it does not drip into the embers and the herbs remain fresh.
Sliced peaches are grilled briefly and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Ripe but firm peaches retain their shape on the grill; add mozzarella and basil on the plate.
Couscous is cooked in vegetable stock and served with grilled zucchini, bell peppers, chickpeas and lemon tahini sauce. Loosen couscous with a fork after soaking and add vegetables and sauce in portions only afterwards.
Salmon fillets are oiled and grilled with lemon, and a fresh cucumber salad is made with yoghurt, dill and a little honey. Grill the salmon on the skin side first and turn only once; salt the cucumber salad just before eating.
Grated zucchini is salted and squeezed thoroughly, then fried with egg, feta, flour and dill to form crispy fritters. The drier the zucchini, the better the fritters will hold and the less flour is needed.
Courgettes, peppers, aubergines and mushrooms are oiled, grilled in portions and served with chive curd. Do not cut vegetables too thinly and do not overfill the grill to create real roasted flavours instead of liquid leaking out.
Chicken pieces are marinated with lemon, garlic, pepper and olive oil, skewered and grilled over direct heat. Meat pieces of equal size cook at the same time; the marinade must not hang dripping wet on the meat before grilling.
Short pasta is cooked al dente and mixed lukewarm with tomatoes, olives, mozzarella and balsamic dressing. do not rinse the pasta under cold water; warm it up with the dressing, adding rocket and basil before serving.
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Drain the melon and cucumber well and salt just before serving, otherwise too much liquid will accumulate.
Cold cucumber soup with dill is a light summer soup without a stove. Cucumber, yoghurt, dill, lemon and olive oil are pureed finely and served well chilled.
Tomato gazpacho is a cold summer soup made from ripe tomatoes, peppers, cucumber, olive oil, sherry vinegar and some white bread. It is pureed, well chilled and served fresh to taste.
A simple strawberry tiramisu in a glass with mascarpone, curd cheese, spoon sponges, orange juice and fresh strawberries. The dessert is egg-free, easy to prepare in advance and ideal for the summer.