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

Vegetable stock

2 stems of parsley
2 stems of thyme
1 bay leaf
1 small onion
2 garlic cloves, cut in half
2 tbsp. oil
100 g leek cut into thick rings
100 g celery, coarsely chopped
100 g carrots cut into thick rings
100 g fennel bulb, coarsely chopped
1 tomato, cut in half
2 cloves
2 allspice berries
6 black peppercorns
10 coriander seeds
1 tsp. grated orange peel

Vegetable stock

A hearty stock is the foundation for many soups and sauces.
And with James, making it is child’s play!

Use cooking twine to tie a bouquet garni together: parsley, thyme and bay leaves
Peel and halve 1 onion and put it into the mixing container with the garlic and 2 tbsp. oil. Pulse 3x at the turbo level.
Set the timer to 3 min., cooking level 120° C.
After 1 min., add the leek and continue to sauté.
Add the rest of the vegetables, the bouquet garni and the spices to the mixing container.
Fill with water to the maximum level mark.
Set the timer to 60 min., cooking level 70 °C.
Strain the broth through a coarse meshed sieve, pressing the vegetables into the sieve, and then strain it again through a fine sieve.
Freeze the stock in 200 ml portions.
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Herb mixture

Herb mixture

No matter which dish you use it with…
these herbs always add just the right touch.

Herb mixture for beef, pork and rabbit
Mix 15 sec. at level 4 – thyme, marjoram, oregano
Herb mixture for poultry, pork and rabbit
Mix 15 sec. at level 2 – lemon thyme, lemon balm, tarragon
Herb mixture for wild game and lamb
Mix 15 sec. at level 4 – thyme, rosemary, coriander
Italian herb mixture
Mix 15 sec. at level 4 – oregano, marjoram, rosemary with basil essence
Basil essence for pouring into ice cube trays
For the basil essence, simply marinate basil leaves in white wine.
After one day, strain the white wine through a sieve.
Use the resulting basil essence to fill the ice cube trays filled with herbs.
Greek herb mixture
Mix 15 sec. at level 4 – thyme, oregano, lemon balm, mint
French herb mixture
Mix 15 sec. at level 4 – thyme, rosemary, bay leaf, savoury
Mix 15 sec. at level 2 – coriander, lime leaves, Thai basil
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Herb butter

1 red onion
1 white onion
1 garlic clove (as needed)
200 g soft margarine
200 g soft butter
1 small bunch of parsley (approx. 13 g)
1 small bunch of chives (approx. 17 g)
Pepper
Salt

Herb butter

No matter what the occasion is:
this herb butter is a must.

wiebeln schälen, halbieren, Knoblauch schälen und zerdrücken und in den Mixtopf geben, 5 Sek. auf Mixstufe 3 Die Masse mit dem Spatel vom Rand nach unten schieben.

Petersilie vom Stiel entfernen, Schnittlauch klein schneiden und zusammen mit der Margarine und der Butter zu der Messe in den Mixtopf geben, 25 Sek. auf Mixstufe 1 vermengen.

Beliebig mit Salz und Pfeffer würzen.

Die Kräuterbutter über Nacht durchziehen lassen.

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Mayonnaise

2 egg yolks
1 tsp. mustard
1 level tsp. salt
1 splash of vinegar
50 ml olive oil
250 ml vegetable oil

Mayonnaise

People just have a weakness for homemade mayonnaise…

All of the ingredients must be at room temperature. Remove the mustard and eggs from the refrigerator ahead of time.
Put the egg yolk, mustard, salt and vinegar into the mixing container. Pour the oil into a light container with a pourer.
Insert the mixing attachment and set the timer to 5 min. at 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 to taste. Add 2 tbsp. lukewarm water; mix at level 1 for 20 sec. This will give the mayonnaise a homogeneous structure and shiny gloss.
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Hollandaise sauce

150 g butter
4 egg yolks
1 pinch of salt
2 tbsp. white wine

Hollandaise sauce

So you haven’t been lucky with Hollandaise sauce so far?
Well, that’s history!

For the emulsion to succeed, it is important that the ingredients are at room temperature.
Melt the butter in a small pot on the stove; do not brown it.
Put the egg yolk and white wine into the mixing container.
Place the mixing attachment into position and set the timer to 2 min., mixing level 2.
Do not use the lid.
Pour the melted butter into a light container with a pourer.
Set the timer to 6 min., cooking level 37° C. After 1 ½ min., slowing pour in the butter (drop by drop at first, then in a thin stream).
After cooking, mix at level 3 for 30 sec.
Season the Hollandaise sauce to taste and serve immediately.
Hollandaise sauce is a classic with asparagus and fish.
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Béchamel sauce

For ½ litre
60 g flour
40 g butter
½ litre cold milk
Salt
1 pinch of nutmeg
Lemon juice

Béchamel sauce

This is a recipe you must always have at hand!
And with James, it practically makes itself.

Sift the flour and cut the butter into pieces. Place the milk, butter, salt, nutmeg and flour in the mixing container.
Place the mixing attachment into position.
Set the timer to 10 min., cooking level 100° C.
Season the finished Béchamel sauce with salt and lemon to taste.
Or season with a few drops of Worcester sauce.
Tasty spices for Béchamel sauce include nutmeg for vegetables or curry for fish.
You can also add fresh herbs to Béchamel sauce. For example, parsley and tarragon are especially good.
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Tomato sauce

For 1 ½ litres (pantry storage)
1 kg vine-ripened tomatoes
2 red onions
4 garlic cloves
4 tbsp. olive oil
100 ml dark balsamic vinegar
800 g tomato pulp (in pieces)
Pepper
Salt
1 tbsp. brown sugar

Or for 4 people:
350 g vine-ripened tomatoes
1 red onion
2 garlic cloves
2 tbsp. olive oil
30 ml dark balsamic vinegar
200 g tomato pulp
Pepper
Salt
1 ½ tsp. brown sugar

Tomato sauce

Fest steht: Tomatensauce macht glücklich!
Besonders, wenn sie mit viel Liebe selbst gekocht wird.

Blanch the tomatoes with boiling water, remove the skins and seeds, quarter them and set them aside. Peel and quarter the onion; peel and crush the cloves of garlic. Place them in the mixing container with the olive oil. Pulse briefly 2x at the turbo level.
Set the timer to 5 min., cooking level 120° C and sweat the mixture.
After 2 ½ min. add the red wine and allow it to incorporate.
Add the quartered tomatoes, the diced tomatoes, the ground pepper, salt and sugar.
Set the timer to 20 min., cooking level 100° C.
Do not close the lid so that the sauce reduces somewhat.
Then, if desired, purée at level 1.
For pantry storage I recommend freezing 100 ml portions. This way you can use a small amount of the tomato sauce just for its aroma and flavour, e.g. in a stewed dish.
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Frankfurt green sauce

1 bunch of borage, alternative:
seeded cucumber
1 bunch of chervil
1 bunch of cress
1 bunch of parsley
1 bunch of burnet-saxifrage,
alternative: lemon balm
1 bunch of sorrel,
alternative: rocket (arugula) and
a splash of lemon juice
1 bunch of chives
Pepper
Salt
1 tbsp. white vinegar
250 g full-fat sour cream
250 g sour cream
2 tbsp. oil
Lemon juice

Frankfurt green sauce

Green makes you healthy!
And this sauce is just full of “green”…

Clean, wash and dry the herbs well.
Chop all of the herbs coarsely, put them into the mixing container and pulse 10x at the turbo level.
Between the turbo pulses, use a spatula to push the herbs down from the edge of the container toward the bottom.
Add the pepper, salt, vinegar and sour cream; mix 1 min. at level 1.
Set the timer to 2 min., mixing level 2. Now drizzle in the oil.
Season the sauce with salt, pepper and lemon juice to taste.
The sauce should be really green and not too thick. If necessary, mix again for 1 min. at level 3.
If you wish, mix in 2 hard-boiled eggs.
15 min 4 min

Green pesto

75 g walnuts
3 – 4 garlic cloves
3 bunches of rocket (arugula)
150 ml olive oil
70 g Pecorino cheese
Salt, grate finely and mix in.

Green pesto

Green pesto is a variation.
With walnuts instead of pine nuts and rocket (arugula) instead of basil… mmm, a taste sensation!

Lightly brown the walnuts with no oil or fat and then allow them to cool.
Peel and crush the cloves of garlic.
Wash the rocket (arugula) and tear it coarsely from the stem.
Put all of the ingredients into the mixing container with 100 ml oil; pulse 5x at the turbo level.
Add the rest of the olive oil and a pinch of salt and mix at level 4 for 15 sec.
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Red pesto

200 g dried tomatoes
2 tbsp. vinegar
80 g peeled almonds
1 bunch of basil
100 g Parmesan cheese
1 garlic clove
1 chilli pepper
250 ml olive oil
Pepper
Salt

Red pesto

Pesto is always a good idea!
Let’s try it in red this time!

Bring the dried tomatoes to a boil in vinegar water (2 tbsp. vinegar per ½ litre water).
Let the tomatoes sit for 1 hour and then allow them to drain well.
Put the almonds into the mixing container; pulse 3x at the turbo level.
Set the chopped almonds aside.
Coarsely chop the basil. Finely grate the Parmesan.
Put the tomatoes, garlic, chilli pepper and olive oil into the mixing container and mix at level 3 for 15 sec.
Add the almonds, basil and Parmesan to the pesto and season with salt and pepper to taste.
The special thing about pesto rosso is its consistency.
It should not be puréed too finely.
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