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

Herb sour crème

400 g full-fat sour cream
200 g cream cheese
2 shallots
1 garlic clove
½ tsp. grated lemon peel
12 stems of parsley
12 stems of chervil
5 stems of tarragon
5 stems of lemon balm
1 bunch of chives
1 bunch of rocket (arugula) (yields 100 g of herbs)
Pepper
Salt

Herb sour crème

This crème, an all-around talent, goes with almost everything
from appetizers to main dishes or just with bread.

Tear the herb leaves from the stems, finely chop the chives, chop the rocket (arugula); pulse 6x at the turbo level.
Peel and quarter the shallots and garlic, place them in the mixing container and pulse 2x at the turbo level.
Use a spatula to move the herbs and onions away from the edge of the mixing container.
Add the lemon peel and 200 g full-fat sour cream and mix at level 2 for 10 sec.
Add the cream cheese, 200 g full-fat sour cream, 1 tsp. salt and pepper; mix at levels 1 – 4 for 30 sec.
Before serving, refrigerate the herb sour cream for half an hour.
It can be served as an appetizer, with the mustard eggs or with the lentil soup.
The most important items for pure enjoyment are good bread and excellent butter.
5 min 2 min

Spicy cherries with balsamic vinegar

300 g frozen sour cherries, unsweetened
1 shallot
Brown sugar
60 ml balsamic vinegar
Ground cardamom
Ground chilli peppers

Spicy cherries with balsamic vinegar

A fiery explosion of taste:
the cherries aren’t for dessert today!

Peel and halve the shallot, put it into the mixing container with 2 tbsp. oil and mix at level 4 for 15 sec. Set the timer to 5 min. and sweat the shallot at cooking level 120° C.
After 1 min., add the brown sugar and pulse 1x at the turbo level.
After 3 min., add the balsamic vinegar and allow the mixture to come to a boil.
Open the mixing container and add the frozen cherries and spices. Carefully fold in these ingredients with a spatula.
Set the timer to 15 min., cooking level 120° C.
Do not use the lid insert.
Reserve the finished balsamic cherries in a bowl and serve them later, with goulash, for example.
6 min 15 min

Basil pesto

100 g pine nuts
50 g Parmesan cheese
3 bunches of parsley
6 bunches of basil
3 garlic cloves
200 ml olive oil
Salt

Basil pesto

La bella vita – pesto simply means enjoyment in Italian!

Lightly brown the pine nuts over medium heat with no oil or fat and then allow them to cool. Tear the basil and parsley leaves from the stems. Coarsely chop the garlic. Place the parsley, pine nuts, garlic and 100 ml olive oil in the mixing container. Pulse briefly 10x at the turbo level.
Add the basil leaves, salt and the rest of the olive oil.
Mix at level 4 for 30 sec.
Finely grate the Parmesan and mix it into the pesto.
4 min 2 min