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

Chicken fricassee

500 g chicken fillets
150 g carrots
100 g onions (2 onions)
100 g frozen peas
1 small jar of asparagus (in pieces)

Alternative:
1 small jar of mushrooms (instead of asparagus)
1 shot of white wine
150 g cream
1 litre water
50 ml cold water
3-4 heaping tbsp. cornstarch (approx. 60 g)
1 heaping tbsp. dried chicken broth
Fresh parsley
Salt

Chicken fricassee

It still tastes better when you make it yourself.
And that’s really not as hard as you might think…

Pour 1 litre water into the mixing container. Dice the carrots and onions and place them in the lower section of the steaming attachment and the chicken fillets in the upper section.

Set the timer to 30 min., cooking level  120 °C.
Stir 50 ml cream and 50 ml cold water together with the cornstarch and set aside.
Place the chicken fillets aside, let them cool and cut them into pieces.
Drain and reserve the cooking water and pour 550 ml of it into the mixing container.
Add the carrots, onions, peas, 100 ml cream, chicken broth and 1 shot of white wine.
Set the timer to 5 min., cooking level 100 °C.
When 2 min. are left, pour in the stirred cornstarch mixture until the sauce is as thick as you like it. When 1 min. is left, add the cut up chicken fillets and the halved asparagus pieces (or mushrooms).
Season with salt and perhaps nutmeg and fresh parsley to taste.
10 min 15 min

Carrot stew

600 g carrots
350 g potatoes
100 g onions
100 g diced bacon
3 salami-style sausages
300 ml water
1 tbsp. dried vegetable broth

Carrot stew

Before you flip out, let me take care of this for you:
conjuring up a stew in a flash: what could be better than that?

Drop the onions into the container with the blade running; process 5 sec. at level 3.
Use a spatula to push the onions down from edge to the bottom of the container.
Add 100 g diced bacon to the onions in the mixing container and sauté; set the timer to 2 min., cooking level 100 °C.
Coarsely chop both the carrots and potatoes and add them to the mixing container; shred 8-10 sec. at level 3.
Cut the sausages into large slices (not too thin) and place them onto the carrot-potato mixture.
Mix 300 ml water together with a heaping tbsp. of dried vegetable broth and pour the mixture over the ingredients in the mixing container. Set the timer to 25 min., cooking level 100° C. Depending on the desired firmness to the bite, the cooking time can be extended to 28 min.).
15 min 25 min

Asian vegetable rice with fried fish or a minute steak

650 ml water
400 g long grain rice
Half a bunch of parsley
Half a bunch of coriander
Half a bunch of mint
1 red onion
1 onion
2 garlic cloves
1 large carrot
1 small, red pepper
1 small, yellow pepper
1 medium fennel bulb
1 small zucchini
1 red chilli pepper
3 tbsp. olive oil
½ tsp. ground cumin
1 tsp. coriander powder
½ tsp. ground mace
1 pinch of cinnamon
6 vine-ripened tomatoes
1 tsp. turmeric
2 tbsp. butter
100 g fish or steak, as desired,
or serve the rice with a
pea-yoghurt purée

Asian vegetable rice with fried fish or a minute steak

A little creativity is all you need and you’ll be sure to have something for everyone: no matter if you use fish, meat or vegetables – this main dish is always a hit.

Put the rice into the mixing container with cold water and bring it to a boil with the lid closed. Immediately reduce the heat to finish cooking the rice at the lowest setting.
Tear the parsley, coriander and mint leaves from the stem. Chop the leaves in the mixing container and set them aside. Pulse 5x at the turbo level.
Peel and halve the onions and garlic.
Slice the carrots and cut the peppers and the fennel into thin strips. Quarter the zucchini, remove the seeds and then cut into pieces. Peel and coarsely chop the chilli pepper.
Put the vegetables into the mixing container with 3 tbsp. oil and the cumin, coriander, mace, cinnamon, salt and pepper; mix at level 3 for 30 sec.
Set the timer to 7 min., cooking level 100° C. Skin, quarter and core the tomatoes and put them into the mixing container.
When the vegetables are done, the rice is finished as well. It should still be firm to the bite.
Heat a pan that has a high edge, add the rice and brown it together with 2 tsp. turmeric. Add 2 tbsp. butter. Add the vegetable mixture, stir together thoroughly and then season everything to taste with salt and pepper. Stir in the chopped herbs, put a lid on the pan and keep the rice warm on the lowest heat setting. This allows the flavours of the spices and herbs to develop.
Sear both the fish and the meat briefly without seasoning. Simply salt them lightly after searing. The vegetable rice is so flavourful that you don’t need to use any other spices.
Put the vegetable rice onto a plate, place the fish or meat in the centre and spoon a dollop of puréed peas on top. As an alternative, you can also use a piping bag to create a crown of puréed peas.
10 min 15 min

Flattened buckwheat balls with parsley potatoes and steamed tomatoes

130 g Buckwheat groats
450 ml vegetable broth
900 g potatoes, waxy variety
4 medium, vine-ripened tomatoes
1 tsp. sea salt
Half a vanilla bean
1 tbsp. olive oil
Half a bunch of parsley
1 onion
Half a red pepper
2 carrots
1 pinch of salt
½ tsp. ground mace
1 pinch ground chilli peppers
3 tbsp. buckwheat flour
2 tbsp. olive oil
Vegetable oil for frying
½ tsp. salt
Ground black pepper from the peppermill

Flattened buckwheat balls with parsley potatoes and steamed tomatoes

This power-packed meal helps you shake off everyday sluggishness.

Bring the buckwheat groats and the vegetable broth to a boil in a small pot, stirring constantly. Then remove the lid and allow them to swell for 15 min., stirring occasionally.
Use this time to peel the potatoes and halve or quarter them, depending on size; put them into a pot with salt water and set them aside. Wash the tomatoes and cut a cone into the tomatoes around the stems to remove them. Mix the sea salt with the vanilla pulp and some olive oil and pour the mixture into the holes in the tomatoes. Place the tomatoes in the steaming bowl.
Tear the parsley leaves from the stem, put them into the mixing container; pulse 5x at the turbo level and set aside. You do not need to cleaning the mixing container now.
Peel and halve the onion. Clean and core the pepper and cut it into strips; peel the carrots and cut into thin slices. Put vegetables and the spices into the mixing container and mix at level 2 for 20 sec. To do so, place the mixing attachment in the mixing container.
Use a spatula to push the grated vegetables down to the bottom; add the swelled buckwheat, flour and oil to the mixing container and mix together with the vegetables for 2 min. at level 1.
Season the mixture with the spices to taste and put it into a bowl. Add 1 tbsp. parsley and set aside. Then clean the mixing container.
Put the potatoes and the salt water into the mixing container and set the timer to 25 min., cooking level 120° C. Place the steaming bowl with the tomatoes into position and close the lid.
After 15 min., heat some olive oil in a pan at medium heat. The bottom of the pan must be covered with oil. Wet your hand and form balls from the buckwheat mixture. Slide each ball from your hand into the pan; press the balls in the pan down to flatten them somewhat. Fry each piece approx. 5 – 6 min., then flip it over.
Fry it on the other side approx. 4 – 5 min.
The buckwheat balls and the potatoes should be finished at the same time. Remove the steaming bowl and the adapter carefully because the condensed liquid has collected here. Strain the water from the potatoes and allow them to steam.
Arrange the flattened balls in the centre of each plate, quarter the tomatoes and add them to the plates. Place the potatoes on the plate. Then drizzle olive oil over the dish and sprinkle it with the rest of the parsley.
15 min 25 min

Hearty lentil stew with bacon


200 g carrots
200 g celeriac
Half the white section of a leek
2 potatoes
100 g well-marbled bacon
2 small onions
1 bunch of parsley
2 dried bay leaves
2 tbsp. oil
50 ml white wine
200 g green lentils
800 ml vegetable broth
4 wieners (Vienna sausages)
Pepper, salt
Dark balsamic vinegar

Hearty lentil stew with bacon

Homestyle cookin’!
You almost always have the ingredients for homestyle dishes at home..

Peel the carrots; cut half of them into large pieces, half into a small dice. Cut the celeriac like the carrots; place the carrot and celeriac dice aside. Cut the leek into thin rings. Peel the potatoes, cut them into a small dice and set them aside.
Cut the bacon horizontally into thin strips and remove the rind, if applicable.
Peel and halve the onions. Then tear the parsley from the stem.
Crush the bay leaves and remove the central rib.
Put the parsley into the mixing container and chop: pulse 5x at the turbo level.
Put the chopped parsley into a bowl.
Rinse the mixing container and add the onion and 1 tbsp. oil; pulse 3x at the turbo level. Add the strips of bacon.
Use a spatula to distribute the ingredients across the bottom of the mixing container.
Set the timer to 2 min. and sweat at cooking level 120° C.
Put the carrot, celeriac and leek pieces and 1 tbsp. oil into the mixing container.
Set the timer to 3 min., cooking level 100° C. After 2 min., deglaze with the white wine.
Open the mixing container and add the lentils, vegetable broth, half of the parsley and the crushed bay leaves.
Close the mixing container; place the adapter and the steaming bowl into position.
Mix and salt the diced carrots, celery and potatoes and put them into the steaming bowl.
Place the lid in position. Set the timer to 40 min., cooking level 100° C.
Meanwhile, cook the wiener sausages in water.
Season the finished lentil soup with salt, pepper and vinegar to taste.
Place the steamed vegetable dice and the small pieces of sausage at the centre of a soup plate. Pour the lentil soup over them and garnish with the rest of the chopped parsley.
15 min 50 min

Potato-carrot purée with your favourite sausages

900 g potatoes, waxy variety
400 g carrots
150 ml water
150 ml milk
2 tsp. salt
4 of your favourite sausages
75 g butter
Nutmeg
Salt

Potato-carrot purée with your favourite sausages

Children who help in the kitchen have the most fun eating.

Peel the potatoes, quarter them lengthwise and cut the quarters into small cubes – yields approx. 700 g potato cubes. Peel the carrots, cut them into slices 2 cm thick – yields approx. 300 g carrots. Place the potatoes and carrots in the mixing container.
Mix 150 ml water with 100 ml milk and 2 tsp. salt and add to the vegetables.
Set the timer to 20 min., cooking level 100° C.
Now prepare the sausages so they are ready at the same time as the purée.
Add the softened butter and 50 ml milk (at room temperature) to the purée.
Mix at level 1 for 30 sec.; season with salt and nutmeg to taste.
For those who are wondering about the short purée time: I love small bits in my purée. Those who like it finer can purée it a little longer.
5 min 20 min

Spaghetti with Venus clams

1 kg Venus clams
2 shallots
1 garlic clove
1 bunch of parsley
5 stems of lemon thyme
3 tbsp. oil
100 ml white wine
100 ml white port wine
200 ml vegetable broth
500 g spaghetti
Pepper
Salt

Spaghetti with Venus clams

The flirtation: with the enticing ingredients in this meal, we can follow in Aphrodite’s footsteps.

Wash the Venus clams thoroughly with cold water.
Sort out the clams that are open and wash the rest of the clams again.
Place the clean clams in the steaming bowl.
Peel and halve the shallots and garlic. Tear the parsley and thyme leaves from the stems and put them into the mixing container with 3 tbsp. oil; mix at level 2 for 20 sec. Set the timer to 5 min. and sweat the shallot at cooking level 120° C. Do not use the transparent lid insert.
After 2 min. add the port wine and the white wine and allow it to incorporate.
After 4 min., add the vegetable broth, set the timer to 10 min., cooking level 100° C.
Place the steaming bowl with the Venus clams into position and close it. Start the water for the spaghetti and then cook the spaghetti. Afterward, remove the steaming bowl together with the adapter.
Set the timer to 3 min., cooking level 100° C, and while the stock to continues to simmer,
remove half of the clams from their shells. Separate the clam meat and the clams into 2 different bowls. Season the broth to taste with salt and pepper. Pour 2/3 of the broth over the clam meat and 1/3 over the clams in the bowl.
Drain the spaghetti and add it to the clam meat, along with 2 tbsp. of the cooking water. Mix together.
Put the spaghetti onto pasta plates and arrange the clams from the shells on top.
Garnish with parsley leaves.
- min - min

Thai chicken curry

½ tsp. ground cumin
½ tsp. coriander seed
2–3 dried chilli peppers
3 garlic cloves
Salt
2 limes
3 tbsp. sesame oil
8 tbsp. soy sauce
600 ml coconut milk
100 g unsalted cashews
600 g chicken breast
1 red pepper
1 yellow pepper
2 lemongrass stalks
1 red chilli pepper
4 leeks
2 bunches of coriander

Thai chicken curry

Actually you’d really like to travel…
But why not simply prepare an Asian meal rather than suffer from wanderlust?

Lightly brown the cumin, coriander seed and dried chilli with no oil or fat. Peel and coarsely chop the garlic.
Use a mortar and pestle to crush the browned spices, the garlic, a pinch of salt and 1 tbsp. sesame oil together.
Put this spice paste, the juice of 1 lime, the rest of the sesame oil and soy sauce into the mixing container and mix 1 min. at level 1.
Remove 3 tbsp. of this marinade and reserve in a separate container.
Add the coconut milk and the cashews to the rest of the marinade in the mixing container.
Set the timer to 10 min., cooking level 120 °C.
Slice the chicken breast into very thin strips and slice the peppers into strips as well.
Keep the chicken and pepper separate, but mix both with the reserved marinade.
Cut the lemongrass stalks in half lengthwise; remove the woody outer section.
After 10 min., place the steaming bowl into position and put the lemongrass and chicken into the bowl. Place the steaming rack into position and place the pepper onto it. This way, the pepper remains firm to the bite.
Set the timer to 15 min., cooking level 120° C.
Remove the steaming bowl and the adapter carefully. The marinade has collected here. Add it to the sauce and put the sauce into a pre-heated bowl.
Remove the lemongrass and add the chicken and pepper to the sauce.
Serve the curry dish over fragrant rice, garnished with chopped chilli peppers, leek rings, limes cut into eighths and coarsely chopped coriander.
10 min 25 min

Beef goulash with fried bread dumplings

For the bread dumplings:
240 g bread buns
Half a bunch of parsley
2 onions
2 tbsp. oil
1 tbsp. butter
150 ml milk
½ tsp. ground mace
½ tsp. salt
Black pepper
3 eggs
½ tbsp. butter (to grease the bowl)

For the goulash:
650 g beef (cut for goulash)
Salt
Pepper
½ tsp. sweet paprika powder
2–3 tbsp. flour
1 onion
Half a red pepper
2 garlic cloves
2 tbsp. olive oil
½ tsp. tomato paste
300 ml red wine
250 ml beef or vegetable stock

Beef goulash with fried bread dumplings

There’s only one thing that helps lift melancholy and the blues:
meals prepared with love that make your life easier again.

Bread dumplings:
Tear the buns into four pieces each and put them into the mixing container, mix at level 3 for 25 sec.
Place the shredded bread into a bowl.
Tear the parsley from the stem, peel and halve the onion, put them into the mixing container and mix at level 3 for 15 sec.
Use a spatula to distribute the mixture across the bottom of the mixing container and add 2 tbsp. oil and 1 tbsp. butter.
Set the timer to 3 min., cooking level 120 °C.
Add the milk and set the timer to 2 min., cooking level 70 °C.
Add the spices, bread crumbs and eggs to the milk; mix 2 min. at level 1.
Grease the steaming bowl with some butter.
Wet your hands, then form two rolls from the bread dumpling dough (ø 5 – 6 cm); place the rolls in the steaming bowl.
Goulash:
Beef for goulash is usually cut into large, rectangular chunks; if necessary, halve them.
The pieces of meat should measure approx. 2 cm in width.
Put the goulash meat into a bowl, season it with salt, pepper and paprika, then coat it with the flour. In a pan that is large enough, sear the meat. If you don’t have the right sized pan handy, sear the meat in two portions.
Peel and halve the onion, clean and core the pepper and cut it into strips. Peel the garlic. Put it into the mixing container with 2 tbsp. olive oil and mix at level 3 for 20 sec.
Use a spatula to distribute the mixture across the bottom of the mixing container.
Set the timer to 3 min., cooking level 120° C and remove the goulash from the pan.
Heat the tomato paste in the goulash drippings, deglaze the pan with red wine and cook down the liquid. Add the goulash, the reduced red wine mixture and the broth to the sautéed vegetables in the mixing container and set the timer to 40 min., cooking level 100° C.
Place the adapter into position. Insert the steaming bowl with the dumpling dough rolls and close the steamer. After 40 min., remove the steamer and insert the transparent lid insert, set the timer to 15 min, cooking level 70° C and cook the goulash.
Allow the bread dumpling rolls to cool briefly and cut them into slices that are approx. 2 cm thick.
Heat the butter in a pan and fry the bread dumpling slices at medium heat until crisp.
The goulash and the bread dumplings will be ready at the same time.
Pour the goulash into a soup plate. Place the crisp bread dumpling slices on top and garnish with 1 tbsp. balsamic cherries.
25 min 55 min

Spined loach with orange sauce and saffron rice

For the spined loach:
½ tsp. grated orange peel
5 oranges
1 red onion
1 garlic clove
15 g cornstarch
2 tbsp. olive oil
1 tbsp. agave syrup
5 tbsp. white wine
300 ml fish stock
½ tsp. spicy mustard
Salt
Pepper
600 g spined loach fillet
(or another white fish)
200 g sugar snap peas
1 bunch of chives

For the saffron rice:
1 shallot
50 g butter
350 g long grain rice
500 ml water
1 pinch saffron
2 tbsp. milk

Spined loach with orange sauce and saffron rice

You have something to celebrate!
Fire up for an unforgettable night with this main dish.

Grate ½ tsp. orange peel, peel and fillet 1 orange and place the orange fillets in a small bowl. Squeeze 4 oranges; yields approx. 200 ml juice.
Peel and halve the red onion and the garlic.
Mix the cornstarch together with 2 tbsp. orange juice.
Prepare the rice.
Halve the shallot, put it into the mixing container and finely chop at level 2 for 30 sec.
In a small pot, sweat the shallot with the butter at medium heat until it appears glassy. Add the rice and briefly heat the mixture together.
Mix the saffron together with 2 tbsp. milk. Add the saffron-milk mixture to the rice and stir them together.
Pour in the water, allow the mixture to come to boil and then cook the rice at the lowest heat level.
Put the onion, oil and agave syrup into the mixing container and mix at level 3 for 30 sec.
Set the timer to 5 min., cooking level 120° C.
Add the white wine after 2.5 min. and allow the mixture to reduce.
Add the orange juice, fish stock, mustard and 1 pinch each of salt and pepper to the onion mixture and stir in the cornstarch mixture.
Set the timer to 22 min., cooking level 100° C.
Place the steaming bowl into position and put the fish into it.
Stack the steaming rack on top, place the sugar snap peas in it and close the lid.
When the dish is done cooking, place the fish and the sugar snap peas into a pre-heated casserole form. Season the orange sauce to taste, pour it over the fish and cover with aluminium foil.
Use a soup plate to serve the dish. Press some rice into a damp cup and unmould it in the centre of a soup plate; repeat for all 4 plates. Now place the fish fillets onto the rice and arrange the sugar snap peas around them. Pour the sauce around the edges. Finally, pour 1 tbsp. of sauce over the fish and decorate the dish with chopped chives.
15 min 27 min