My Recipes

Here you will find really
tasty recipes
and lots of inspiration

Soon you’ll be able
to send me your
great recipe ideas
too ...

All of my recipes
at a glance

Creamy cheese soup

400 g herb processed cheese
300 g ground meat (pork and/or beef)
300 g leek
375 ml water
200 g cream
1 onion
30 g butter
1 heaping tbsp. dried vegetable broth
1 TL cornstarch

Creamy cheese soup

An absolute classic! And when you serve it to a group,
the pot is empty before you have time to look …

Peel the onion and drop it into the container with the blade running; process 5 sec. at level 3.
Then use a spatula to push it down from edge to the bottom of the container.
Add the butter and sauté 2 min., cooking level 100° C.
Clean the leek, chop it coarsely and add it to the mixing container.
Mix at level 3 for 20 sec.
Crumble the ground meat over the leek and add 375 ml water and a heaping tbsp. of dried vegetable broth. Heat 10 min. at cooking level 100° C.
Finally, add the herb processed cheese and the cream.
Mix 1 min. at cooking level 37° C.
If you like, mix in a tsp. of cornstarch, but it’s not necessary.
5 min 5 min

Bean salad with tofu or crispy bacon

2 shallots
400 g green beans
200 g yellow wax beans
2 tbsp. olive oil
2 tbsp. butter
100 g pine nuts
1 tsp. powdered sugar
5 tbsp. honey vinegar
Pepper, salt
100 – 150 g tofu, firm
Olive oil
2 tbsp. soy sauce
12 slices of bacon
1 spring onion cut into fine rings

Bean salad with tofu or crispy bacon

Meat lovers vs. vegetarians? With this salad – no problem!

Halve the shallots, put them into the mixing container and mix at level 4 for 20 sec.
Put the shallots into another container and quickly wipe out the mixing container.
Bring 1.2 l of water and 2 tbsp. salt to a boil in the mixing container. Set the timer to 6 min., cooking level 120° C.
Clean the green beans and add them to the boiling water in the mixing container.
Set the timer to 10 min., cooking level 120° C.
Drain the beans, reserving the water. Immediately pour the water back into the mixing container. Set the timer to 3 min., cooking level 120 °C.
Rinse the beans with cold water to preserve their nice green colour.
Clean the yellow wax beans and put them into the boiling water.
Set the timer to 4 min., cooking level 120° C.
Rinse the yellow wax beans with cold water as well.
Heat the olive oil and butter in a pan and sweat the shallots.
Add the pine nuts and brown them briefly. Caramelize the shallots and pine nuts with the powdered sugar, deglaze the pan with vinegar and allow the liquid to reduce a bit.
Add the beans and heat them slightly. Then season everything to taste with salt and pepper.
Cut the tofu into strips, marinate them in the soy sauce and fry them in the hot oil until golden brown.
Cut the bacon strips in half horizontally and fry them in a pan without extra grease until crispy.
Arrange the warm bean salad on a plate. Add the tofu and/or bacon to the centre as a garnish and add some spring onions for decoration as well.
NOTE:
Make sure that the beans are firm to the bite when cooked because they will be heated in the pan again.
2 min 30 min

Red beet carpaccio with horseradish and basil

450 g red beets
6 tbsp. olive oil
1 tbsp. lemon juice
2 tbsp. cider vinegar
2 tbsp. agave syrup
1 tsp. salt
Black pepper
Fresh horseradish
1 bunch of basil

Red beet carpaccio with horseradish and basil

Caution! A loud, stimulating explosion of colours!

For the dressing, place the mixing attachment into position.
Put the olive oil, lemon juice, vinegar, agave syrup, salt and pepper into the mixing container.
Set the timer to 3 min. at level 2.
Mix until the dressing is emulsified and remains stable.
Put the dressing into a bowl.
Place the red beets in the mixing container. You don’t need to clean the container. Mix at level 2 for 10 sec. If you would like a finer mixture, mix at level 3.
Add the red beets to the dressing and mix well.
Grate the horseradish and coarsely chop the basil.
Shortly before serving, add 1 tbsp. horseradish and half of the basil to the red beets. Arrange the carpaccio on a plate and garnish with the rest of the horseradish and basil.
5 min 5 min

Mustard eggs with cress

30 g flour
20 g butter
200 ml vegetable broth
50 ml cream
4 eggs
1 tsp. grainy mustard
2 – 3 tsp. spicy mustard
Salt, sugar
Cress

Mustard eggs with cress

If you want to impress Mama…

Sift the flour and cut the butter into pieces.
Place the broth, cream, butter and flour in the mixing container.
Place the mixing attachment into position. Set the timer to 10 min., cooking level 100° C and use the transparent lid insert.
Put the eggs on and boil until the yolks are waxy (medium-soft).
Add the mustard to the warm Béchamel sauce and mix at level 1 for 30 sec.
Season with salt and sugar to taste.
Peel and halve the eggs and serve with the mustard-Béchamel sauce.
Garnish with cress.
2 min 12 min

Pumpkin soup with coconut and star fruit

2 red onions
2 garlic cloves
30 g fresh ginger
2 tbsp. oil
1 tbsp. butter
1 tsp. sugar
1 small Hokkaido pumpkin
300 ml vegetable broth
300 ml coconut milk
2 tsp. salt
Pepper
1 lime
1 star fruit

Pumpkin soup with coconut and star fruit

Ready, set, go!
Your children can also help you make this soup.

Peel and coarsely dice the onions and garlic. Peel the ginger and grate it finely. Place them in the mixing container together with the oil, soft butter and sugar; pulse 10x at the turbo level.
Set the timer to 2 min., cooking level 100° C.
Wash the pumpkin, cut off the stem and the base and quarter the pumpkin. Remove the seeds and pulp and coarsely cut the flesh into cubes.
Put the pumpkin cubes, broth, coconut milk, salt and pepper into the mixing container.
Set the timer to 15 min., cooking level 100° C. Season the soup with lime, salt and sugar to taste. Purée: 1 min. at level 1. (Food cooked at a temperature of more than 50° C can only be puréed at level 1. This is a required safety precaution. If you wish to purée the pumpkin until creamy, use an immersion blender.)
Cut the star fruit into thin slices. Serve the soup in soup plates and decorate with the star fruit. Star fruit (carambola) tastes a bit like an apple, so it goes well with the Hokkaido pumpkin. Simply place 3 slices onto the soup, at the edge of the plate or onto skewers.
10 min 15 min

Artichoke with lemon aioli

For the artichoke:
2 lemons
1 large artichoke
2 tbsp. salt

For the lemon aioli:
2 egg yolks
1 level tsp. salt
2 tbsp. lemon juice
1 tsp. grated lemon peel
2 garlic cloves
100 ml olive oil
150 ml vegetable oil

Artichoke with lemon aioli

You should spoil your loved ones…

Artichoke:
Grate 1 tsp. of lemon peel and squeeze 2 lemons. Reserve 4 tbsp. lemon juice for the aioli. Use the edge of the table to break off the artichoke stem.
Wash the artichoke in lemon water and leave it in the water for now.
Bring a sufficient amount of water with 2 tbsp. salt to a boil in a pot.
When the water is boiling, place the artichoke, bottom side down, into the pot. Cook for approx. 35 – 45 min. (depending on the size of the artichoke).
The artichoke is ready when you can easily poke a knife into its base.
Artichokes are easy to prepare; they also taste delicious when cold.
Lemon aioli:
All of the ingredients must be at room temperature!
Put the egg yolk, salt, garlic, 2 tbsp. lemon juice and the grated lemon peel into the mixing container.
Pour the oils into a light container with a pourer.
Insert the mixing attachment and set the timer to 5 min., mixing level 1.
Do not use the transparent lid insert.
Add the oil drop by drop into the egg mixture; take about 1 ½ min. to do so.
Afterward, add the oil in a thin stream. Open the mixing container, try the mayonnaise and season with salt and lemon juice to taste.
Add 1 – 2 tbsp. lukewarm water; mix at level 1 for 20 sec.
This will give the mayonnaise a homogeneous structure and shiny gloss.
Place the artichoke on a plate and serve with the lemon aioli in two small bowls next to it. Eat the artichoke together: tear the leaves from your side of the artichoke, dip them into the aioli and scrape off the meaty part with your teeth. When all of leaves have been torn off, remove the hairy part from the bottom of the artichoke and eat the heart, the best part. A sensuous pleasure!

TIP:
How do you spot a fresh artichoke? Easy: it should be heavy, look good and have no brown spots. The leaves should not be loose and the tips must be green and crunchy.

5 min 40 min

Fish cakes with savoury cucumber salad

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Soon you’ll be able
to send me your
great recipe ideas
too ...
Here you will find really
tasty recipes
AND lots of inspiration
All of my recipes
at a glance
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Karotten-Apfelsalat
Appetizers
Carrot-apple salad with walnuts and honey vinegar
This composition will bewitch your taste buds...






Peel the carrots and cut them into pieces.

Quarter the apple, remove the core and cut it into slices.

Place the carrots and the apple in the mixing container together with the walnuts, oil, honey vinegar and agave syrup. Mix at level 4 for 20 sec.

The salad tastes best when it is eaten immediately after it is prepared. If you wish to prepare the ingredients ahead of time, sprinkle the apple with 2 tbsp. of lemon juice so that it does not turn brown.

5 min.
1 min.
See the entire recipe
Kuerbissuppe
Appetizers
Salmon tartar with lime and wasabi
There’s no better way to start a long night of revelry!






Both types of salmon and the crème fraîche must be chilled for the preparation process!

Finely dice the salmon steaks and place them in a bowl.

Wash the lime in hot water, grate the peel, put it aside and squeeze the juice from the lime.

Dice the smoked salmon and cut the spring onions into rings.

Put the crème fraîche, half of the lime juice, a pinch of Wasabi, pepper and salt into the mixing container and mix at level 2 for 20 sec.

Put the Wasabi-crème fraîche mixture into a small bowl and season to taste. You do not need to clean the mixing container.

Put the spring onions, grated lime peel, the other half of the lime juice, olive oil, agave syrup and the diced smoked salmon into the mixing container and mix at level 3 for 10 sec.

Add this mixture to the diced salmon steaks, add 1 tsp. Wasabi-crème fraîche and season to taste with salt and pepper.

Lightly oil the inner surface of a rectangular or round (ø 6 – 8 cm) appetizer mould and set it in the centre of a large plate. Fill it with the salmon tartar, press the tartar lightly into the form and carefully remove the mould. Spoon some Wasabi-crème fraîche onto the tartar and garnish liberally with cress. Dab the rest of the crème fraîche around the tartar and use a spoon to draw it into small lines. This dish is served with a baguette. Sesame-crusted white bread from a Turkish baker also tastes delicious.

TIP:
The quicker you serve the tartar, the better. This will ensure it has precisely the right temperature. If you've stored it in the refrigerator, don't serve immediately, but take it out to warm up 20 minutes beforehand...
10 min.
5 min.
See the entire recipe
Fish Cakes
For the fish cakes:
500 g cod
½ tsp. chilli powder
¼ tsp. coriander powder
? tsp. ground cumin
3 garlic cloves
½ tsp. brown sugar
3 tbsp. fish sauce
1 piece of ginger, thumb sized
3 spring onions
Grated peel from 1 lime
3 tbsp. coconut milk
Oil

For the savoury cucumber salad:
½ cucumber
1 tbsp. soy sauce
1 bunch of coriander
1 tsp. brown sugar
Juice of 1 lime
1 red chilli pepper

Fish cakes with savoury cucumber salad

Surrender to a fantasy of faraway worlds…

Coarsely chop the cod into cubes. Mix the chilli, coriander, cumin, garlic and sugar together with 1 tbsp. fish sauce.
Peel the ginger and grate it finely, cut the spring onions into thin rings, and place the fish cubes together with all of the ingredients in the mixing container.
Add the coconut milk and the rest of the fish sauce.
Mix for 1 min. at level 1 and 1 min. at level 2.
Shape the fish mixture into small, flat cakes.
Heat a generous amount of oil in a pan and fry the cakes at high heat.
Savoury cucumber salad:
Peel the cucumber and slice it thinly. Mix 1 tbsp. soy sauce, 1 tsp. brown sugar, the juice of 1 lime and 1 finely chopped chilli together to make a dressing.
Mix the cucumbers with the dressing shortly before serving.
As a finishing touch, shred the coriander leaves and mix into the salad shortly before serving.
10 min 15 min

Chicken soup

60 g carrots
60 g celeriac
60 g leek
1 garlic clove
1 onion
3 tbsp. oil
1 tbsp. butter
4 chicken legs for the soup
4 chicken legs or
250 g chicken breast for soup meat
8 black peppercorns
2 cloves
1 bay leaf
2 lime leaves, dried
or ½ tsp. grated lemon peel
1 tsp. salt
approx. 500 ml vegetable broth
approx. 500 ml chicken broth
1 leek (just the white section)
2 pinches of salt
Black pepper
1 pinch of ground mace
1 pinch of ground red paprika
100 ml cream
1 leek (just the white section)
1 egg yolk

Chicken soup

Chicken soup never tasted better.
You can heal anything with this cure-all remedy.

Clean and coarsely chop the carrots, celery and leek.
Peel and halve the garlic and onion and put them, together with the oil and butter into the mixing container and mix at level 4 for 15 sec.
Use a spatula to distribute the vegetables across the bottom of the mixing container, set the timer to 2 ½ min. and sweat the vegetables at cooking level 120° C.
Put the chicken legs into the mixing container, then add the peppercorns, cloves, bay leaf, lime leaves, salt and broth.
The entire volume of the soup should be the width of one finger below the maximum mark. The amount of broth can vary and depends on the size of the chicken legs. Set the timer to 10 min., cooking level 120° C.
Do not use the lid insert.
Open the lid and skim off the foam; close the lid again.
Set the timer to 10 min., cooking level 120° C.
Continue to cook and do not use the lid insert.
Remove the skin and bones from the chicken legs, cut the meat into bite-sized pieces or the breast meat into strips. Season the chicken with salt, pepper, mace and red paprika. Drain off the broth, press the fluid out of the vegetables and rinse the mixing container with hot water. Pour the drained broth and 100 l cream into the mixing container and set the timer to 5 min., cooking level 100 °C.
Use the lid insert now.
Cut the white section of the leek into rings, wash them and in the last minute of cooking, add the rings to the broth through the opening in the lid.
Drain the broth and arrange the leek and chicken on four soup plates.
Whisk 1 egg yolk into the hot soup.
Season with salt and pepper to taste and pour it into the soup plates.
You can garnish the soup with herbs or spring onions.

TIP:
In contrast to chicken breast meet, chicken leg meat is more flavourful, juicier and has a better texture. Additionally, drumsticks are less expensive.

10 min 28 min

Salmon tartar with lime and wasabi

200 g salmon fillet (Sushi quality, without skin and bones)
1 lime, organic
200 g smoked salmon in one piece
3 spring onions
100 g crème fraîche
1 – 2 pinches Wasabi crème
Pepper
Salt
2 tbsp. olive oil
1 tbsp. agave syrup
Shiso cress or garden cress
Baguette

Salmon tartar with lime and wasabi

There’s no better way to start a long night of revelry!

Both types of salmon and the crème fraîche must be chilled for the preparation process!

Finely dice the salmon steaks and place them in a bowl.

Wash the lime in hot water, grate the peel, put it aside and squeeze the juice from the lime.

Dice the smoked salmon and cut the spring onions into rings.

Put the crème fraîche, half of the lime juice, a pinch of Wasabi, pepper and salt into the mixing container and mix at level 2 for 20 sec.

Put the Wasabi-crème fraîche mixture into a small bowl and season to taste. You do not need to clean the mixing container.

Put the spring onions, grated lime peel, the other half of the lime juice, olive oil, agave syrup and the diced smoked salmon into the mixing container and mix at level 3 for 10 sec.

Add this mixture to the diced salmon steaks, add 1 tsp. Wasabi-crème fraîche and season to taste with salt and pepper.

Lightly oil the inner surface of a rectangular or round (ø 6 – 8 cm) appetizer mould and set it in the centre of a large plate. Fill it with the salmon tartar, press the tartar lightly into the form and carefully remove the mould. Spoon some Wasabi-crème fraîche onto the tartar and garnish liberally with cress. Dab the rest of the crème fraîche around the tartar and use a spoon to draw it into small lines. This dish is served with a baguette. Sesame-crusted white bread from a Turkish baker also tastes delicious.

TIP:
The quicker you serve the tartar, the better. This will ensure it has precisely the right temperature. If you’ve stored it in the refrigerator, don’t serve immediately, but take it out to warm up 20 minutes beforehand…

10 min 5 min

Sweet salad with grapefruit and shallots

1 head of lettuce
2 grapefruits
2 shallots
Butter
100 g sweet cream
100 g sour cream
1 lemon
3 tsp. sugar
2 tbsp. olive oil
Salt

Sweet salad with grapefruit and shallots

Salad is not always just salad!
With this salad, smiles will magically appear.

Wash the head of lettuce, spin it dry and tear it coarsely.
Fillet the grapefruit; save the juice.
Peel and halve the shallots, place them in the mixing container and pulse 2x at the turbo level.
Sweat the shallots in a pan with some of the butter, deglaze the pan with some grapefruit juice and allow the mixture to simmer.
Add the sweet cream, sour cream and the juice of 1 lemon to the mixing container.
Insert the mixing attachment; do not use the lid insert. Set the timer to 3 min., mixing level 1.
Add the sugar and drizzle in the olive oil. Season the dressing with salt and lemon juice to taste.
Remove the pan from the stove, add the grapefruit fillets and swirl everything together.
Drain the grapefruit and shallot in a sieve.
Mix the washed, torn lettuce with little dressing.
Place the lettuce neatly on a place and arrange the grapefruit and shallots over it.
Drizzle a bit of dressing over the whole salad and serve immediately.

TIP:
Lettuce leaves are pretty sensitive, so don’t drown them in dressing when marinating. Less is more. Avoid pepper completely – it doesn’t complement the salad’s flavours.

6 min 6 min