Recipes
Cherry tomatoes are broken with garlic in olive oil, then mixed with bite-resistant pasta, pasta water and burrata. Do not cook Burrata, but open on the hot pasta; so the kernel remains creamy.
Corn cobs are grilled all around and coated hot with lime-herb butter, peppers and chilli. Apply the butter only after grilling, so that they do not drip into the gluten and the herbs remain fresh.
Peach splits are briefly grilled and served with mozzarella, tomatoes, basil and a balsamic honey dressing. Mature but firm peaches retain their shape on the grill; add mozzarella and basil only on the plate.
Couscous boils in vegetable broth and is served with grilled zucchini, paprika, chickpeas and lemon tahini sauce. Couscous after the swell loosen with the fork and add vegetables and sauce only after that portion.
grated zucchini is salted and thoroughly squeezed dry, then fried with egg, feta, flour and dill to crispy fritters. The drier the zucchini, the better keep the fritters and the less flour is needed.
Zucchini, paprika, aubergine and mushrooms are oiled, portionally grilled and served with a chives quark. Do not cut vegetables too thin and do not overfill the grill, so that real roasted aromas are produced instead of leaking liquid.
Short pasta is cooked with a bite and mixed lukewarmly with tomatoes, olives, mozzarella and balsamic dressing. Do not deter the pasta cold; lukewarmly take on the dressing, Rucola and basil are added only before serving.
Watermelon and cucumber are mixed with feta, mint and lime vinaigrette and sprinkled with roasted pine nuts. Let the melon and cucumber drain well and salt only shortly before serving, otherwise too much liquid accumulates.
Cold cucumber soup with dill is a light summer soup without stove. Cucumber, yoghurt, dill, lemon and olive oil are finely pureed and served well chilled.
Tomato Gazpacho is a cold summer soup made of ripe tomatoes, peppers, cucumber, olive oil, sherry vinegar and some white bread. It is pureed, well chilled and served freshly tasted.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.