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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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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
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.

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

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