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

Tagliatelle with tomato-butter sauce and Parmesan

600 g vine-ripened tomatoes
1 red onion
2 garlic cloves
2 tbsp. olive oil
1 tsp. brown sugar
50 ml red wine
200 g diced tomato pulp
75 g cold butter
Pepper
Salt
500 g Tagliatelle or Bavette pasta
Parmesan cheese
1 bunch basil

Tagliatelle with tomato-butter sauce and Parmesan

You had a bad day and are in a bad mood.
Now you really need some soul soothing!

Blanch the tomatoes with boiling water, remove the skins and seeds and quarter them.
Peel and quarter the onion, peel and crush the garlic and place them in the mixing container together with the olive oil and sugar; pulse 2x at the turbo level.
Set the timer to 5 min., sweat the mixture at cooking level 120° C.
After 2 ½ min. add the red wine and allow it to incorporate.
Add the quartered tomatoes, the diced tomatoes and ground pepper and salt.
Set the timer to 20 min., cook at cooking level 100° C.
Do not use the lid insert so that the sauce can reduce somewhat.
Cut the butter into pieces and place it in the refrigerator again. Put the finished tomato sauce into a large, pre-heated bowl. Add the chilled pieces of butter and use an immersion blender to incorporate them. Add salt, pepper and sugar to taste and mix in the coarsely chopped basil.
Mix the cooked pasta with some of the sauce. Arrange the tagliatelle in pasta bowls, pour a ladle of sauce over the pasta, sprinkle coarsely ground Parmesan over the sauce and garnish with a basil leaf and our pesto.
If you prepared the tomato sauce ahead of time, you can naturally use this sauce instead. Simply use James to heat the sauce at 100 °C and incorporate the butter.
6 min 26 min

Boiled potatoes with herb quark and steamed salmon

1 bunch of tarragon
1 bunch of chervil
1 bunch of parsley
2 onions
8 potatoes, unpeeled,
waxy variety, approx. 700 g
600 ml water
Salt
4 salmon fillets, each 150 g (fillets without skin and bones)
Olive oil
1 lime
500 g quark (40 % fat)
Black pepper

Boiled potatoes with herb quark and steamed salmon

Don’t feel like cooking? You’re lucky to have James!
Because he can almost make this dish all by himself.

Set some of the stems of tarragon aside.
Tear the rest of the herbs from their stems and mince 10x at the turbo level.
Place the herbs in a bowl.
Peel and halve the onions, mince 5x at the turbo level, add them to the herbs and clean the mixing container.
Place the potatoes in the mixing container. Mix 600 ml water with 2 tsp. salt and add to the potatoes. Set the timer to 30 min., cook at cooking level 120° C.
Rub the salmon fillets with olive oil and lime juice.
Now you have to decide how you would like to serve the salmon:
12 min. = Salmon has a glassy appearance inside;
20 min. = Salmon is cooked through
After 10 – 18 min. place the steaming bowl into position, insert the steaming rack and place the salmon onto the rack. Spread the rest of the tarragon sprigs over the fish and close the lid.
Add the quark to the herb-onion mixture and season to taste with salt and pepper. At the end of the cooking period, remove the steamer attachment and place it to the side. Strain the water from the potatoes and allow them to steam briefly. Open the steamer and remove the tarragon sprigs from the fish.
Place some potatoes on a plate together with the salmon and spoon a dollop of herb quark between them.
Drizzle a little fine oil over the salmon and a pinch of salt wouldn’t hurt either.
5 min 25 min