Welcome to our cookbook!
Each of us in the team has come up with one (or more) tasty recipes to share with you.
We thought to share you delicious, budget-friendly, and easy recipes, and we hope these ideas will inspire you when you’re thinking about what to buy and cook. Plus, they´re also perfect for impressing your friends and family when you head back home!
Kristina´s Recipes
Pink Pasta
This is a quickly prepared, very fresh and colourful meat-free spring and summer recipe (but also a great vitamin booster in winter since you can get all ingredients all year round). It’ll give your taste buds something to talk about for days!
Ingredients (for 2):
- 200g cubed and pickled beetroot
- 1 garlic clove
- Some olive or sunflower oil
- 1/2 teaspoon of grated lemon zest
- 1 tablespoon of lemon juice
- Salt, pepper
- 250g pasta (Rigatoni, Penne, or Spaghetti)
- 125g Feta (sheep’s or goat’s cheese)
- 35g Cashew nuts (unsalted)
- Optional: Some small mint leaves to sprinkle on top
Preparation time: 15-20 minutes
Difficulty: Simple – but you will need a stick blender!
1. Boil the pasta according to the instructions on the package.
2. In the meantime, set aside two tablespoons of the cubed beetroot. Put the rest in a pot and heat gently.
3. Add the chopped garlic, feta (put a little aside to sprinkle over the finished dish), cashew nuts, lemon juice and zest and blend to a smooth paste with the stick blender. Turn off the heat.
4. Mix together the pasta and the beetroot paste and add salt and pepper according to your taste. Serve sprinkled with the remaining beetroot cubes and feta and, if you like, mint leaves.
Guten Appetit!
Turkisch Flatbread „Pizza“
A great and quick meal for those days when you don’t feel like cooking but need more than a sandwich or a salad. Superb for sharing and lends itself to all kinds of variations.
Ingredients (serves 3)
- 1 pide bread – you can get it in supermarkets but often also at your local Döner place
- Mayonnaise and ketchup
- 6 round slices of cooked ham („Kochschinken“)
- 2-3 tomatoes
- A little dried oregano
- 6 slices of cheese (I normally use Gouda or Cheddar but you can use any cheese that melts well)
Preparation time: 20 minutes
Difficulty: Simple
1. Using a long bread knife, cut the pide horizontally in two halves.
2. Spread mayonnaise on the bottom half and ketchup on the top half.
3. Place the ham on the bottom half. Cut the tomatoes into slices and spread them on the ham. Sprinkle with a little oregano.
4. Lay the cheese on top of the tomatoes. The slices can overlap but shouldn’t go too far over the edge of the pide or it will get messy in the oven.
5. Put the top half of the pide on the bottom half, place on a sheet of baking paper on the oven rack and put it in the oven. Bake at ca. 180 degrees for 10 minutes (the cheese should have melted but the pide shouldn’t get too crispy.
6. Take the pide out and cut into 6 pieces like a pizza.
Variations: garlic butter, tomatoes, black olives, sliced feta cheese / BBQ sauce, tuna, sweetcorn, cheese / whatever you like
Guten Appetit!
David´s Recipe
„Kochkäse“ with bread and onions
This is a traditional meal from my hometown and its region „Hessen“. I prefer to eat it while enjoying a glass of cold „Apfelwein“, which is similar to a typical Cider. To garnish the meal you can put caraway on top of it. „Kochkäse“ can also be served with a good „Schnitzel“. As I grew up with it, I can´t imagine to live without „Kochkäse“!
Ingredients:
- Slices of rustic bread (or any bread you prefer)
- 50g Butter
- 200g Harz cheese, diced
- 200g processed cheese, diced
- 250g curd cheese
- 1 teaspoon of baking soda
- Caraway
- 3 onions, chopped
- 2 tablespoons of vinegar
- 4 tablespoons of oil
- Salt
- Pepper
- Start by putting butter, harz cheese and processed cheese e together in a pot while stirring it over medium heat until creamy.
- When everything is mixed into a homogeneous mass, add baking soda and stir for another 2 minutes. Then allow to cool to lukewarm.
- Add the curd cheese, stir in, and season with salt. That´s your „Kochkäse“!
- Mix vinegar, oil, salt, and pepper to make a vinaigrette and pour over the onions.
- Spread butter and „Kochkäse“ on the bread, add carawy seeds, and spread the onions on top.
Additional Tip:
- You can lightly toast the bread so that the „Kochkäse“ melts on top.
Guden!
Xingye´s Recipe
Chinese tomato and egg stir-fry
Ingredients:
- 3-4 Tomatoes
- 3-4 Eggs
- half Scallion
- Salt, oil, sugar, vinegar, white pepper
- Boil the water and put tomatoes in it for a few seconds. Then it is easier to peel. Then cut tomatoes into wedges (optional). Or just directly cut the tomatoes into wedges (Remove the stems).
- Chop the scallion.
- Then crack all eggs into a bowl and season with a little bit salt, a little bit white pepper and a little bit vinegar (a little bit is like ¼ teaspoon). Beat eggs until the whites and yolks are well integrated (like about 20-30 seconds). *If you don’t have vinegar, then don’t add it. Black pepper is also okay…
- Preheat the wok or the non-stick pan over medium heat. Then add some oil (like 2 tablespoon) and add the beaten egg mixture in the pan when it is hot. Scramble the eggs and remove from the pan. Set aside. (Don’t overcook the eggs, can get it out when it takes shape but still moist looking)
- Back to the pan, add some oil (like 1 tablespoon) and scallion to the pan, and add the tomatoes after 5 seconds.
- Stir-fry for 30 seconds or so and add a little bit water. Leave to cook until the tomato becomes a little mushy. (if your stove gets very hot and liquid tends to cook off very quickly in your pan, add a little more water).
- Add the scrambled eggs back to the pan. Sprinkle salt, sugar and scallions over. Give everything a quick stir to combine.
- Serve with steamed rice or noodle. Whatever you like.
Feel free to add more or less seasonings, etc. You can adjust this recipe to your taste.
Guten appetit!
Fruzsina´s Recipe
Roasted root vegetables
These roasted root vegetables are an easy, healthy, and colorful option for a main dish or side. Roasting brings out the natural flavors, and the herbs make them super tasty. Adding red onions and garlic gives them extra aroma, while the tahini and lemon yogurt add a nice kick that highlights their sweetness and adds a bit of freshness.
Equipment:
- large rimmed baking sheet (with or without parchment paper)
Ingredients (what i mostly prefer):
- 2 sweet potatoes
- 2 parsnip (medium sized) peeled and halved lengthwise
- 3 red potatoes scrubbed clean, peel on
- 1-2 beets (red or golden), trimmed and scrubbed clean
- 1 carrots (large) peeled and halved lengthwise
- 1 large red onion or 2 smaller ones, peeled and cut into larger wedges lengthwise.
- 6 whole garlic cloves large sized
- ca. 1/2 cup olive oil
- 2 sprigs fresh rosemary and 2 sprigs fresh thyme (or 3tsp dried rosemary and 2 tsp dried thyme)
- 1 tsp ground cumin
- 1-2 tsp salt or more to taste
- 1/4 tsp black pepper or more to taste
Ingredients for the Lemon Yogurt:
Ingredients for the Lemon Yogurt:
- Zest a lemon to get about 1,5 tsp
- 350g extra thick Greek-style yogurt
Ingredients for the Tahini Sauce:
- 60g tahini paste
- 1 1/2 tbsp lemon juice
- 1 tsp honey (optional)
- A pinch of salt (to taste)
- 1 garlic clove, crushed (optional)
- 3 tbsp water (or more, as needed)
- Place a rack in the middle of your oven and preheat to 200°C (180°C for fan). Cut all the vegetables into chunks about 1 1/2 inches wide – the key is to cut everything to the same size so they cook evenly. In a large mixing bowl, toss the cut vegetables, red onions, and garlic cloves with 3 tbsp olive oil, cumin, salt, and pepper until everything is evenly coated.
- Brush a large rimmed baking sheet with the remaining 1 tbsp olive oil. Spread the vegetables evenly on the sheet, then place the rosemary and thyme sprigs on top, evenly spaces across the sheet. Roast for 15 minutes, then stir the vegetables, moving the outer pieces to the center and the center ones to the edges. Put them back in the oven and continue roasting for another 15-25 minutes until the largest pieces are tender.
- Remove the rosemary sprigs, then stir the vegetables (some rosemary leaves will stay, which is fine). Season with extra salt and pepper if needed.
- While the tomatoes are roasting, prepare the lemon yogurt and tahini sauce.
- Mix the yogurt with the grated lemon zest and ¼ tsp salt. Store in the fridge until you’re ready to serve.
- Tahini souce: Whisk all ingredients together, except for the water. Gradually add water while whisking until the sauce is smooth and pourable. Taste and adjust the seasoning as needed.
- The vegetables are great served warm or at room temperature. Transfer them to a bowl or platter. Drizzle with the lemon yogurt and tahini sauce, then serve with pita bread.
Additional tips:
- You can use any mix of root vegetables you like. Not into sweet potatoes? Just swap them for regular potatoes. Can’t find parsnips? Add more carrots instead. Butternut squash works great here, too.
- If you’re using red beets, keep in mind they’ll release a pink juice that can color the other veggies. I think it looks nice, but if you’d rather not have pink veggies, just leave the beets out.
- I like to keep the seasoning simple with salt, pepper, cumin, rosemary, and thyme to bring out the veggies’ natural flavors. If you want some heat, sprinkle in some chili flakes.
- This dish tastes just as good warm or at room temperature, and it’s super simple to make ahead and reheat.
Jó étvágyat!
Maria´s Recipe
Blini (Russian Crepes)
These large, thin pancakes are perfect for pairing with a variety of sweet or savory options.
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 tablespoon (12g) granulated sugar
- 1/2 teaspoon salt
- 2-3 cups (470-710ml) milk
- 2 large eggs
- 2 tablespoons (30ml) vegetable oil plus more or butter for the pan
For serving:
- Sour cream
- Honey or sweetened condensed milk
- Jam
- Peanut butter
- Maple syrup
- Ham
- Cheese
- etc.
- In a large bowl, whisk together the flour, sugar, and salt.
- Slowly whisk in the milk until combined and no lumps remain. Add 2 cups (470ml) milk for slightly thicker and easier to handle pancakes or up to 3 cups (710ml) milk for thinner, more delicate pancakes.
- Whisk in the eggs, followed by the vegetable oil. If too thick, slowly add a little more milk. If too thin, slowly add a little more flour.
- Cover the bowl and allow to rest at room temperature for 15-30 minutes.
- Place a large nonstick skillet or pan over medium low heat. Lightly grease with oil or butter.
- Once thoroughly heated, add 1/4 – 1/3 cup (60-80ml) batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer.
- Cook until set on the top and the bottom turns golden, about 2 minutes.
- Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more oil and repeat with remaining batter.
- Serve immediately with a topping of your choice!
приятного аппетита!
Philip´s Recipe
Vegan Banana „Bread“
Ingredients:
- 3 big bananas (or 4 small ones)
- 250g all-purpose flour (“Weizenmehl Typ 405” in Germany) (can also use 150g almond flour plus 100g all-purpose flour)
- 80g sugar
- 10g baking powder (not baking soda)
- 80g peanut butter (use the runny, organic kind and stir before measuring)
- Vanilla extract to taste (or use 1-2 packets of “Vanillezucker” as part of the 80g of sugar)
- Pinch of salt
- Plant-based milk to loosen the dough if necessary
- Walnuts, chocolate, or whatever you want to add
- Mix dry ingredients (flour, baking powder and salt).
- In a separate bowl, smash the bananas and mix in sugar, peanut butter and vanilla extract.
- Mix in the dry ingredients into the wet ingredients.
- Fold in mix-ins like chopped chocolate and/or walnuts.
- Pour the batter into a pan lined with parchment paper (or use plant-based butter/margarine to butter the inside of the pan).
- Bake at 175°C for about 30 minutes (depends of the oven and pan; the time is for a 25cm loaf pan).
- Check with a wooden skewer after 25 minutes and use foil to cover the top if it gets too dark and isn’t done yet.
Guten Appetit!
