Give each vegetable the heat and cooking time it needs to retain flavour and texture. Browse colourful everyday dishes that make seasonal produce the main event rather than an afterthought.
Recipes
Leaf salad, radishes, cucumber and boiled eggs are served with a vinaigrette made of oil, apple cider vinegar and mustard. Salad and vegetables must be dry and the dressing is added immediately before serving.
Sweat the carrots, onion and ginger, boil them in broth until soft and puree them finely with coconut milk. First, dose the ginger sparingly and balance the sweetness of the carrots with lemon juice and salt at the end.
QuichetTeippe is topped with green asparagus and spring onions, covered with egg and cream icing and baked under mountain cheese. Pre-cook asparagus and onions briefly and steam off to make the base crisp and the pour cut.
Hard boiled eggs are halved, the yolks are mixed with mayonnaise, yoghurt, mustard and herbs and filled back into the egg whites. The filling becomes smooth when the yolks are finely crushed; lemon juice and salt are added only afterwards.
Grated carrots, walnuts, oil and a seasoned batter are baked juicy and then spread with cream cheese frosting, which remains firm when cake and cream cheese are cool and the icing sugar is stirred only briefly.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Green asparagus, peas and spring onions are placed on the bottom of the quiche and baked with an egg and cream icing. The bottom remains stable when the vegetables are dry and the quiche rests briefly after baking.
Wild garlic, pine nuts, Parmesan, garlic and olive oil are mixed cold to a strong pesto and first combined with the hot pasta. A little pasta water makes the pesto creamy, without the sensitive wild garlic in the pan turning grey.
Risotto rice is sweated with onion and cooked gradually with hot broth; asparagus pieces are added in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and cook the risotto away from heat so that rice and vegetables retain their bite.
Strawberry and rocket salad with feta is a fresh spring salad without a stove: sweet strawberries, peppery rocket, creamy feta and a honey and balsamic dressing come together just before serving.
Sauté the onion, carrots, celery and leek in oil until fragrant. Add the lentils, stock and bay leaf and cook gently.
Sauté the onion, carrot, leek and celery in butter without frying them. Stir in the potato cubes and marjoram, fill with stock and bring to the boil.