< Back Prawn Risotto with Pernod, Pecorino, Saffron and Tarragon Prep Time: 35 minutes Cook Time: 25 minutes About the Recipe This risotto is not a subtle palate-pleaser, but a real explosion of flavor! The best mood prevails when you have a prawn stock, risotto rice, some saffron and a few prawns on hand Ingredients Olive oil Butter 1 finely chopped shallot 1 finely chopped clove of garlic Risotto rice (a handful for each person and one for the pot) 2 cp prawn broth Perno (Anise) 1/2 lbs prawns Saffron Salt Grated pecorino Chopped tarragon Preparation Heat the prawn stock, dissolve a few strands of saffron in a little water Heat a generous amount of olive oil and butter in a pan (in wich the entire risotto must fit) and sauté the shallot and garlic glove. Add the saffron and prawns and fry until they are no longer translucent Add all the risotto rice to the pan Deglaze with pernod. When the pernod has evaporated, add a ladleful of prawn stock and stir. Repeat this procedure until the rice is cooked (approx. 16-18 minutes) Remove from heat, season with salt, add a knob of butter and a handful of grated pecorino and leave to rest for a minute with the lid closed Serve on plates and sprinkle with tarragon Previous Next

< Back Yakisoba - Japanese Ribbon Noodles Prep Time: 25 minutes Cook Time: 15 minutes About the Recipe These vegetarian ribbon noodles are wonderful for the everyday menu. Delicious pointed cabbage is used Ingredients 6 oz pointed cabbage 1 onion in slices 1/2 lbs ribbon noodles Sauce: 1,5 in ginger 4 tbsp light soy sauce 4 tsp water 1 tbsp ketchup 2 tsp worcester sauce 1 tsp rice vinegar 1 tsp sugar Oil Eggs Nori sheet Seasame seeds Preparation Cut the pointed cabbage into thin stripes and fry in a wok with the onion slices and a little oil In the meantime, cook the noodles according to the packaging instructions, rinse with cold water Mix all ingredients for the sauce together and add to the pointed cabbage At the same time, cut the nori sheet into fine strips, fry briefly in a second pan without oil and remove Fry the fried eggs Spread the noodles and fried eggs an top, sprinkle with nori and sesame seeds Previous Next

< Back Cavatelli with Tomato Sauce Prep Time: 120 minutes Cook Time: 20 minutes About the Recipe The cavatelli is homemade and works wonderfully the first time. For the pasta dough, we use the Apulian version without egg but plenty of bite! Ingredients Pasta: 1 lbs (500 gr) Semola flour 3,5 oz (100 gr) pizza flour approx. 1/4 cp water Sauce: Olive oil 1 chopped clove of garlic 1 finely chopped small onion dried chili pepper 1 handful of cherry tomatoes 1 small jar of tomatoe sauce Salt Pepper Sliced pecorino Rocket Preparation Mix the two types of flour together, make a well in the middle of the maond of flour and pour 2/3 of the water into the well. Work in the flour with a fork and then knead into a dough with both hands. If the dough is too dry or crumbly, add more water in small amounts and work in. You don't need as much water as you might think at first, kneading gives the dough its homogeneity. Wrap in cling film and leave to rest for an hour Then divide the dough into four equal portions and roll them out into sausages. Cut these into slices. Now use the index and the middle fingers of your right hand to grab a slice in the middle and pull it towards you, applying gentle pressure. The pasta rolls over your fingers - ideally. Place the rolled Cavatelli on a floured cloth/tray and leave to rest for a while For the sauce, heat a little olive oil in a pan and gently fry the onion, garlic and chili. Squeeze the cherry tomatoes into the pan, add the tomato sauce and cook for a few minutes while stirring. Season to taste with salt and pepper Cook pasta in boiling, salted water for 7-9 minutes, then add it dripping wet to the sauce in the pan, fold in carefully and arrange on plates Sprinkle with pecorino and rocket Previous Next

< Back Friday Pasta: Ramba-Zamba Mushrooms Prep Time: 45 minutes Cook Time: 30 minutes About the Recipe A delicious pasta dish full-bodied umami very tasty with mushroom-onion-red wine sauce Ingredients 1 onion in fine rings 6-8 springs thyme Olive oil Salt 1 lbs mushrooms, thinly sliced 3 gloves of garlic, finely chopped 2 tbsp tomato paste 1/2 cp red wine 1 tbsp long pepper 1/2 lbs pasta (orecchiette) Preparation Slowly fry onion, salt and thyme in olive oil until the onion rings start to color Add the mushrooms and put the lid on, when a lot of liquid has formed in the pan, remove the lid and increase the heat When the mushrooms have browned, add thr garlic for three minutes (no longer or it will burn). Then fry the tomato paste and then deglaze everything with red wine add a little water to make it saucier. Season to taste with salt and pepper In the meantime, cook the pasta in salted water according to the packaging instructions. Do not drain the pasta, but put it straight into the pan when wet. Depending on taste, add a little pasta water for more creaminess Previous Next

< Back MapoTofu - Vegan Prep Time: 35 minutes Cook Time: 20 minutes About the Recipe A really spicy dish. It's actually made with minced meat, but here it's replaced with smoked tofu and given a Korean twist, which does it not harm at all Ingredients Ginger Garlic Onion 7 oz smoked tofu - finely chopped 7oz firm, white tofu in cubes 1/2 Chinese cabbage - finely chopped 1 tbsp cornflour Vegetable oil Sesame oil Spring onions Sauce: 1 tbsp gochugaro (or other chili powder) 1 tbsp doenjang (Korean bean paste) 1 tbsp mirin 1 tbsp soy 1 tbsp sugar Preparation Finely slice the onion, finely chop ginger and garlic (amount to taste) and fry in a wok with a little vegetable oil. Fry the finely chopped smoked tofu in it and then add the Chinese cabbage until it collapses Mix all the ingredients for the sauce and add a little water. Bring to boil briefly and carefully fold in the white tofu cubes. Dissolve the cornflour in a little water snd stir in When the sauce has thickened, serve with some rice and garnish with a few drops of sesame oil and spring onion rolls Previous Next

< Back Pan-Seared Tuna on Arugula with Red Wine Shallots on Sourdough Prep Time: 15 Minutes Cook Time: 10 Minutes About the Recipe This is the kind of plate that feels quietly confident. Tuna, quickly seared and left tender in the center, meets peppery arugula and soft, wine-glazed shallots. Served on toasted sourdough, it sits somewhere between salad and sandwich — light, savory, and composed enough for lunch that turns into dinner. Ingredients (for 2 people) 7 oz tuna steak (200 g), about 1½ inches thick Salt Black pepper 1 teaspoon olive oil 1 small shallot (about 2 oz / 60 g), thinly sliced ⅓ cup dry red wine (80 ml) 1 teaspoon olive oil Salt 2 cups arugula (about 50 g) 2 large slices sourdough bread Olive oil, for brushing Optional to finish A squeeze of lemon Extra-virgin olive oil Preparation Red wine shallots Heat the olive oil in a small pan over medium heat. Add the shallots with a pinch of salt and cook gently for 3–4 minutes until soft and translucent. Pour in the red wine and let it simmer until almost fully reduced and glossy, about 8–10 minutes. Set aside. Prepare the tuna Pat the tuna dry and season lightly with salt and black pepper. Heat the olive oil in a pan over medium-high heat. Sear the tuna for about 1–1½ minutes per side, depending on thickness, until nicely colored on the outside and still tender in the center. Remove from the pan and let rest briefly, then slice. Toast the sourdough Brush the sourdough slices lightly with olive oil and toast in a pan or toaster until golden and crisp. Assemble Place the toasted sourdough on plates. Top with a loose layer of arugula, arrange the sliced tuna on top, and spoon over the warm red wine shallots. Finish with a drizzle of olive oil and, if you like, a small squeeze of lemon. Previous Next

< Back Pointed Cabbage Puff Pastry Tartlets Prep Time: 30 Minutes Cook Time: 20 Minutes About the Recipe Sometimes a piece of vegetable is left behind — too little for a full recipe, yet far too good to ignore. This flip-over tart is made for exactly those moments. A quiet, crisp dinner. No frills, no detours. Ingredients 4 thick slices pointed cabbage (2 per person) Olive oil ½ teaspoon fennel seeds ½ teaspoon chili flakes (to taste) Salt 1 sheet puff pastry (approx. 9 oz / 250 g), cut into 4 rounds 1 small bunch parsley (approx. 1 oz / 30 g), roughly chopped Optional Kimchi, placed on the cabbage before topping with the puff pastry Preparation Sear the cabbage Preheat the oven to 400°F (200°C) conventional heat. Heat a large skillet and add a little olive oil. Sear the cabbage slices over medium heat on both sides until golden brown, tender, and lightly caramelized. Season with salt and set aside. Prepare the baking sheet Line a baking sheet with parchment paper. Drizzle lightly with olive oil, then evenly scatter the fennel seeds and chili flakes over the surface. Arrange the cabbage slices on top. Assemble the tartlets Place one round of puff pastry on each cabbage slice. Press gently so the pastry adheres well during baking. Bake Transfer the baking sheet to the oven and bake for 20–25 minutes, until the puff pastry is golden and crisp. Flip & serve Let cool briefly, then carefully flip each tart so the cabbage is on top. Sprinkle with parsley and serve immediately. Previous Next

< Back Fennel Salad with Lemon Dressing Prep Time: 30 minutes Cook Time: About the Recipe This salad is so light and fresh it's squeaky. The lemon dressing combines the crisp fennel with the pointed cabbage. Peas and Parmesan add softness and warmth. A great salad for warmer days! Ingredients 1 fennel, thinly sliced ½ pointed cabbage, finely sliced 3 & ½ oz (100 gr) peas, blanched 2 oz (50 gr) Parmesan, finely grated 2-3 sprigs of mint fennel greens 1 bunch of parsley 1 red chili, finely chopped Dressing 1 lemon 1/2 cp (100 ml) olive oil salt pepper Optional Radish/green bean falafe l Preparation 1 Whisk together the juice of one lemon, a generous pinch of salt and pepper, and the olive oil 2 Place the fennel and pointed cabbage in a bowl, pour over the dressing, and knead in. Then mix in the peas and Parmesan cheese. 3 Finely chop the herbs and add them to the salad along with the chili. Season with salt and pepper. Previous Next

A little extra on the side Some recipes are just too good to keep to ourselves - even if they're not part of our meal plans. Here you'll find the spezial treats and go-to-basics we love to cook when there's a little more time (or just big cravings) Number of recipes found: 38 Pointed Cabbage Puff Pastry Tartlets Sometimes a piece of vegetable is left behind — too little for a full recipe, yet far too good to ignore. This flip-over tart is made for exactly those moments. A quiet, crisp dinner. No frills, no detours. Creamy Mushrooms Brioche with Jammy Eggs Transforms fluffy brioche buns into boats filled with garlicky mushroom cream and crowned with luxurious, yolky "jammy" eggs for a brunch dish that's rich, earthy, and indulgent. Perfect for lazy weekend mornings or an elegant starter, the creamy mushrooms soak into the brioche while runny eggs add that irresistible golden flow. Rösti with Creamy Mushrooms and Parsley Pairs golden, crispy potato pancakes with a luscious, garlicky mushroom cream sauce finished with fresh parsley for a comforting dish that’s hearty yet elegant. Ideal as a main for two with a green salad or as a side for grilled meat, this Swiss classic gets a creamy upgrade that’s simple to execute at home. Spicy Pollock Burger with Crispy Zucchini and Pickled Carrot & Onion Combines tender breaded pollock, shatteringly crisp zucchini fries, tangy-spicy pickled veggies, and fiery sriracha mayo for a seafood burger that’s crunchy, fresh, and irresistibly bold. Perfect for a quick weeknight dinner or casual weekend cookout, these burgers deliver layered textures and bright flavors without much fuss. Pan-Seared Tuna on Arugula with Red Wine Shallots on Sourdough This is the kind of plate that feels quietly confident. Tuna, quickly seared and left tender in the center, meets peppery arugula and soft, wine-glazed shallots. Served on toasted sourdough, it sits somewhere between salad and sandwich — light, savory, and composed enough for lunch that turns into dinner. Crispy Rice Paper Parcels with Shrimps There’s something deeply satisfying about food that crackles the moment it hits the pan. These rice paper parcels are exactly that kind of pleasure: light, shatteringly crisp on the outside, juicy and aromatic inside. They feel a little playful, a little indulgent, and yet surprisingly unfussy — the kind of dish you make when you want dinner to feel special without turning it into a project. Rösti Burger A winter take on a fast-food classic: warm red cabbage, soft onions and a golden, crisp rösti layered inside a soft bun. Simple ingredients, quiet flavours, a generous, satisfying burger — and yes, everyone gets two. Upside-Down Shallot Tart with Mountain Cheese Caramelized shallots, melted mountain cheese, a little patience — and suddenly comfort turns golden. This upside-down tart is everything fall cooking should be: simple, slow, and quietly satisfying! Charred Cabbage with Miso Butter The pointed cabbage glistens in warm miso butter, lightly caramelized, tender, and spicy. A simple, tranquil winter dish—soft, nutty, and bright. Caramelized Onion and Goat Cheese Croissant There’s a moment in every season when comfort suddenly starts to taste like butter. These puff-pastry croissants with caramelized onions and creamy goat cheese mark exactly that point — warm, golden, and deeply satisfying. Salmon with Radishes and Peas I'm a self-proclaimed fan of the New York Times Cooking recipes, and this one is one of my favorites. The combination sounds strange, but it's captivating at first bite. Highly recommended! Fennel Salad with Lemon Dressing This salad is so light and fresh it's squeaky. The lemon dressing combines the crisp fennel with the pointed cabbage. Peas and Parmesan add softness and warmth. A great salad for warmer days! Zucchini and Basil Soup This soup tastes great served cold in midsummer. But even when it gets cooler, it's just as enjoyable warm. Pink Pasta with Chard and Lemon This one-pot pasta dish packs a punch of flavor with fresh chard, lemon, and a creamy broth—all in one pot! In less than 30 minutes, you'll have an uncomplicated, vegetarian comfort food with a fresh kick on your table. Pasta with Porcini Mushrooms There's only a (too) short time of year when you can gather fresh porcini mushrooms, a wonderful time! For the rest of the year, you can rely on excellent frozen produce that will bring the taste of this wonderful time back to your plate. Zucchini Sauce, Beaten Egg Yolk and Pasta Classic Italian pasta recipe with delicious zucchini strips Miso-Soba Noodle Bowl This soba noodle bowl is one of our classics that is always a delight Delicious green Käsespätzle Normal cheese spaetzle makes your (Swabian) heart beat faster - but then there are the greens! Incredibly delicious! Friday Pasta: Ramba-Zamba Mushrooms A delicious pasta dish full-bodied umami very tasty with mushroom-onion-red wine sauce Avocado, Soba Noodles, Coriander Wonderfully fresh and light, actually a real summer meal Green Beans, Tofu, Tuna This bean recipe works perfectly as a lukewarm or cold salad or with rice as a main course Green Shakshuka This asparagus dish with egg is very tasty. Green asparagus tastes better than white asparagus and is unbeatable easy and versatile to prepare. You can always think of something to do with green asparagus and this skillet for breakfast lunch is one of the best ideas Lukewarm Miso Cucumber Salad This Taiwanese-inspired cucumber salad is wonderful, especially in summer, and a deliciously complete lunch Pumpkin, Lentils, Gorgonzola Despite appearances, this is a super delicious pumpkin dish Pasta with Zucchinis Soul food par excellence. A must-eat in August, when the fresh zucchinis are in the supermarket and the days a no longer hot enough to think about pasta Soba Noodle Salad You can always score points with pasta salad, that's for sure. And with this Japanese version, without mayonnaise, it's not too filling. Light, spicy and perfect for warm summer days MapoTofu - Vegan A really spicy dish. It's actually made with minced meat, but here it's replaced with smoked tofu and given a Korean twist, which does it not harm at all Cavatelli with Tomato Sauce The cavatelli is homemade and works wonderfully the first time. For the pasta dough, we use the Apulian version without egg but plenty of bite! Bagel, Salmon, Avocado, Egg, Miso Super sandwich: such a fiery round, warm from the oven, thick and greasy that it drips and spills when you bite into it. An American classic with an Asian twist. Said, done and eaten! Lentil Salad with Avocado, Radicchio, Miso - Vegan A delicious lentil salad - a nice combination, lots of umami, different textures Prawn Risotto with Pernod, Pecorino, Saffron and Tarragon This risotto is not a subtle palate-pleaser, but a real explosion of flavor! The best mood prevails when you have a prawn stock, risotto rice, some saffron and a few prawns on hand Poké with Salmon This dish may seem complicated, but it's not really. You simply look at the fridge and supermarket to see what fresh fish and vegetable is available. It's easy to combine and delicious! Yakisoba - Japanese Ribbon Noodles These vegetarian ribbon noodles are wonderful for the everyday menu. Delicious pointed cabbage is used Miso Happy This soup makes you happy! A Umami-bomb! The Green Queen: Salad with Avocado, Tomato, Radish and Poached Egg This deliciously fresh salad comes with all kinds of pomp an the plate Kimchijeon - Kimchi Pancakes - Vegan The diversity of Korean cuisine becomes clear with this particularly spicy pancake. It is egg-free and has a special texture - crispy on the outside and fluffy on the inside! Ojingeo Bokkeum: Pan-fried Spicy Squid A very tasty squid. A receip of Korean kitchen, with is close to Japanese, has the spiciness of Thai and the simplicity of Chinese and yet quite different Broad Bean Soup A delicious soup with lots of broad beans and peas. They are in season at the end of summer - fresh from the pod: a green, healthy treat

< Back Rösti Burger Prep Time: 45 minutes Cook Time: 20 minutes About the Recipe A winter take on a fast-food classic: warm red cabbage, soft onions and a golden, crisp rösti layered inside a soft bun. Simple ingredients, quiet flavours, a generous, satisfying burger — and yes, everyone gets two. Ingredients Onion relish 2 red onions, thinly sliced 2 tbsp olive oil 2 tsp sugar or honey 2–3 tsp red wine vinegar Salt Red cabbage ½ small red cabbage, thinly sliced 2 tbsp olive oil Salt Rösti patties 4 medium potatoes, coarsely grated 2 tbsp neutral oil (plus more for frying) Salt 4 slices Alpine cheese (Bergkäse or similar) Build 4 soft burger buns 4–6 tbsp mayonnaise Optional: a little mustard or ketchup mixed into the mayo Preparation Cook the onion relish: Heat the olive oil in a small pan. Add the onions and a pinch of salt and cook slowly until soft. Stir in the sugar/honey, let it melt, then add vinegar. Cook for 1–2 minutes until glossy. Set aside. Cook the red cabbage: Heat olive oil in a wide pan. Add the cabbage and a pinch of salt. Cook on medium heat for 8–10 minutes until softened and lightly caramelised. Keep warm. Prepare the rösti mixture: Grate the potatoes and squeeze out as much moisture as you can. Season with salt and mix with 2 tbsp neutral oil. Fry the rösti patties: Heat a thin layer of oil in a pan. Form 4 patties. Fry on medium heat for 4–5 minutes per side until golden and crisp. Top each with a slice of cheese and let it melt. Warm the buns: Lightly toast or warm the burger buns. Assemble the burgers: Spread mayonnaise on the bottom buns. Add a spoonful of onion relish, then a layer of warm red cabbage. Place the cheese-topped rösti on top. Finish with the top bun. Serve: Serve immediately while everything is warm and the rösti is still crisp. Previous Next

< Back Lentil Salad with Avocado, Radicchio, Miso - Vegan Prep Time: 50 minutes Cook Time: 20 minutes About the Recipe A delicious lentil salad - a nice combination, lots of umami, different textures Ingredients Salad: 5 oz beluga lentils 1 avocado 1/2 radicchio 7 oz smoked tofu Miso dressing: 1 tbsp miso Ginger 2 tbsp rice vinegar 1 tsp sesame oil 3 tbsp sunflower oil 1 tbsp sugar Preparation Cook the lentilks according to the packaging instruction until al dente Dice the tofu and sear in a pan with a little oil Mix together all the ingredients for the dressing Put everything together in a large bowl, mix carefully a leave to stand for 20 minutes Previous Next

< Back Pasta with Porcini Mushrooms Prep Time: 30 minutes Cook Time: About the Recipe There's only a (too) short time of year when you can gather fresh porcini mushrooms, a wonderful time! For the rest of the year, you can rely on excellent frozen produce that will bring the taste of this wonderful time back to your plate. Ingredients 1/2 lbs pasta (tagliatelle or soaghetti) 6-7 oz porcini mushrooms, thinly sliced 1 garlic clove Olive oil Butter 1 lemon 1 handful of arugula Preparation Cook the pasta in a pot of salted water according to the package instructions. Drain, reserving a cup of pasta water. Meanwhile, heat olive oil and a little butter in a large pan. Add the whole garlic clove and the porcini mushrooms and cook gently over medium heat. Season the mushrooms with salt and pepper and the lemon zest. Add the pasta and a little pasta water and mix well. Add the arugula and divide the pasta between two plates Tip: If you use frozen mushrooms, add them to the pan frozen and do not let them thaw beforehand Previous Next