Colourful Vegetable Recipes for Every Season

3 hr Easter

Braised lamb shanks with vegetables

The meat is ready when it dissolves slightly from the bone; the sauce is only reduced and tasted after the taste has been tasted.

1 hr Easter

Goat cheese tart with spring onions

Spring onions and goat cheese come to the tarta bottom and are baked with egg-sah cast, thyme and little honey. The soil remains crisper when the spring onions are short-sweated and the casting is not filled to the edge.

10 min Easter

Wild garlic cream cheese spread

wild garlic is finely cut and mixed with cream cheese, yoghurt, lemon and olive oil to form a spread that can be spread spread. wild garlic does not process warm and let the spread be pulled short before after salting, because cream cheese already brings seasoning.

45 min Easter

Potato salad with egg and herbs

Young potatoes are cooked in the shell, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Warm potatoes take on the dressing better, while eggs and radishes are added only after cooling.

42 min Easter

Carrot cake muffins

grated carrots are stirred with eggs, oil and sugar, flour, almonds, cinnamon and baking powder are only taken short and baked as muffins. Raz the carrots finely and stir the dough not long after adding the flour so that the muffins remain loose.

45 min Easter

Gratinated asparagus with ham

Pre-cooked white asparagus is wrapped in ham, poured with a mustard-and-sacre sauce and garnished under Gouda. The asparagus should drain well so that the sauce does not water and the cheese actually browns.

28 min Easter

Spring salad with radishes and egg

Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette of oil, apple vinegar and mustard. Salad and vegetables must be dry and the dressing is only added immediately before serving.

40 min Easter

Carrot ginger soup

Carrots, onion and ginger are sautéed, softly cooked in broth and finely puree with coconut milk. Dose ginger sparingly at first and balance the sweetness of the carrots with lemon juice and salt at the end.

1 hr 5 min Easter

Easter brunch quiche with asparagus

Quicheteig is covered with green asparagus and spring onions, covered with egg-and-cream cast and baked under mountain cheese. Cook asparagus and onions briefly and leave them to steam dry to make the soil crispy and the cast cut.

30 min Easter

Stuffed eggs with herbs

Hard boiled eggs are halved, the egg yolks are stirred creamy with mayonnaise, yoghurt, mustard and herbs and filled back into the egg white halves. The filling is smooth when the egg yolks are finely crushed; dose lemon juice and salt only afterwards.

1 hr 10 min Easter

Carrot cake with cream cheese frosting

Rasped carrots, walnuts, oil and a seasoned stirred dough are juicyly baked and coated with fresh cheese frosting until completely cooled. Frosting remains firm when cakes and cream cheese are cool and the powder sugar is only stirred for a short time.

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.

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.