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

Knöpfle & Cheese

While not extremely rich in vitamins, this is a very quick, filling, and simple dish. It’s like the student version of the famous and (if done properly) quite challenging „Käsespätzle“ that you will find in restaurants and homes across Austria, Bavaria, and especially Baden-Württemberg in the southwest of Germany – but please don’t tell anyone living there I said that or they’ll come after me with pitchforks and burning torches! (It’s probably also a German version of Mac’n’Cheese, but I suppose less creamy…)

To speak of „cooking“ here might actually be stretching the term a bit, but it’s the perfect meal if you are hungry, tired, and can’t wait to put your feet up after dinner (which you’ll probably have to do after this anyway). My kids love it – and if they can agree on a dish, that tells you everything…

I admit that I use „convenience“ ingredients (just because they make this so simple and quick, and you can always have them in stock in your fridge to fall back on after a long day). If you’re averse to those, skip to the next recipe.

I use „Knöpfle“ egg noodles – you can usually find them in the fridge section of any supermarket. Don’t be shy to take the no-name house brand of your supermarket if it has one – it‘ll cost a fraction of the more expensive ones and usually taste as well (the cheese does it, anyway, so you might want to spend a bit more on your favourite variety there). I prefer „Knöpfle“ (smaller and round) to „Spätzle“ (longer) simply because the cheese melts more nicely around them, but that’s personal taste and „Spätzle“ are fine, too, if you can’t find „Knöpfle“.

As for the cheese, you want the kind that melts well and has great flavor (so no „light“ or fat-reduced versions, and pure Mozzarella is too bland for my taste – my favourite is Emmentaler but Gouda works well, too).

For both the egg noodles and the cheese, you can find vegan options in larger supermarkets.

Ingredients (2-3 servings):

• A pack of „Knöpfle“ fresh egg noodles – 400-500g will yield two big portions, or three normal ones if you have a side salad, too (thus, a great recipe for a team of cooks/eaters)
• A pack of grated cheese („Reibekäse“) – 250g will make for a very cheesy experience, so if you prefer a bit less, look for smaller portions of 200 or 150 grams
• Cooking oil (I use sunflower)
• Optional: Bacon cubes

Preparation time: 10 minutes

Difficulty: Simple

1. Heat a little oil in a frying pan, medium heat (e.g., 5 out of 9).
2. Add the „Knöpfle“ (or „Spätzle“), pour a little oil over them, too, and separate them with your cooking utensil (e.g., a wooden spoon or spatula) so they don’t stick together in a big lump any more.
3. Fry for 5-6 minutes, turning them over occasionally, until they have a golden-brown look.
4. Sprinkle the grated cheese over the „Knöpfle“ (or „Spätzle“), stir both together gently and turn down the heat to the minimum possible. If the cheese has molten (stir again if you’re afraid it might burn) and pulls threads when you lift a spoonful of the noodles, you’re ready to serve! Don’t wait too long or the cheese will get too hard.

Guten Appetit! (And seriously, have a salad on the side for some vitamins.)

Optional: If you find this too boring and are not a vegetarian or vegan, you can fry a handful of bacon cubes in the oil for 2-3 minutes (but don’t let them get too crunchy) before moving on to step 2.

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Potato or Pasta Salad

This is a great and quick dish for the spring and summer, but we also have it at Christmas or actually any other time of the year that we feel like it. You eat it cold, together with any kind of (meat, vegetarian, or vegan) „Würstchen“ or sausage (my favourite being Wiener Würstchen), „Bulette“ (small ground meat steak), Bratwurst, Schnitzel, steak, or whatever you like. Some people say it tastes better after a day, so if you can or need to prepare ahead, no problem (just keep it in the fridge and maybe add some more mayo or yoghurt before serving).

This is just the basic recipe as my kids like it most, but you can add a lot of things to your liking – small peas, cooked ham, sweetcorn, diced or sliced cheese, pineapple bits from the tin, pickles etc. etc.

Ingredients (1 bowl for 2-3 as a side dish)

• 600g potatoes or 300g pasta of your liking, e.g. Farfalle or Penne
• 1-2 apples, according to taste
• 3 tablespoons mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons plain yoghurt
• 2 tablespoons vinegar (the taste will change slightly along with the variety, e.g. white vine vinegar, apple vinegar, raspberry vinegar and so on)
• Salt, pepper
• Optional: Some parsley to sprinkle on top (I recommend frozen parsley; it’s always fresh, already cut small, and handy)

Preparation time: 20-25 minutes

Difficulty: Simple

1. Cover the potatoes with cold water in a pot. Add two pinches of salt. Bring to the boil and let boil at low to medium heat for about 20 minutes. Let cool, then peel of the skin and cut into slices. IF YOU USE PASTA, bring about 2 litres of water to the boil, add 3 pinches of salt and the pasta and reduce the heat until the water is still slightly bubbling. Cook for as long as specified on the pasta pack (usually somewhere between 8 and 12 minutes). Drain, shower with cold water, and let cool.
2. Mix the mayonnaise, ketchup, yoghurt, and vinegar together and refine with salt and pepper, if need be.
3. Cut the apple into small pieces (I leave the skin on but if you don’t like that, you need to peel them first) and add to the potatoe slices or pasta.
4. Pour the sauce over the potatoes or pasta and apples and mix well. Sprinkle with parsley if you like.

Guten Appetit!

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„Italian“ Potatoes

No idea where the name comes from, but this is a great way to use leftover potatoes, tomatoes, and grated cheese from other recipes. All you need is an ovenproof dish, an oven and a knife. Oregano is one of my favourite herbs – the dried taste of summer (perhaps therefore the name…).

Ingredients (2 servings):

• 400g boiled potatoes (I always leave the skin on since it contains lots of vitamins and other good stuff and adds a certain richness to the taste)
• 4 slices of cured ham (I love Prosciutto Crudo, but you can choose whichever you like best)
• 200g tomatoes (regular size)
• Salt, pepper, oregano
• 100g grated cheese (Gouda or Emmentaler are best in my experience)
• Some oil to grease the dish

Preparation time: 30-40 minutes

Difficulty: Simple

1. Grease the ovenproof dish with about a spoonful of oil.
2. Cut the potatoes into slices and place them into the dish, slightly overlapping (so they look like roof tiles).
3. Cut the ham into slices and lay them on the potatoes.
4. Cut the tomatoes into slices, cut off any of the hard pale green bits of the skin where the stalk was attached, and place them onto the ham.
5. Sprinkle with oregano, salt and pepper and bake in the oven for about 20 minutes at 180 degrees Celsius (about 350 degrees Fahrenheit, gas mark 4).
6. Sprinkle the grated cheese over the dish and bake for another 10 minutes until golden-brown.

Keep an eye on your dish the first time you prepare this – ovens differ, and you don’t want to burn the cheese. Adjust the baking time if necessary.

Guten Appetit!

Giorgia´s Recipes

Bruschetta

You probably know it as „bruscetta,“ but the correct Italian pronunciation is actually „bruschetta“, with a hard „ch“ sound, like „k“ (Italians can get super touchy when it comes to food. Trust me, don’t say I didn’t warn you!). It’s a simple and delicious snack, typically served as an appetizer in Italy, and it’s perfect for students who need a quick, tasty, and budget-friendly meal. Plus, you can easily customize it with your favorite toppings!

Ingredients:

• 4 slices of rustic bread (or any bread you prefer)
• 2-3 ripe tomatoes, chopped
• 1-2 garlic cloves, peeled
• A handful of fresh basil leaves
• Extra virgin olive oil (about 3 tablespoons)
• Salt and pepper to taste
• Optional: Balsamic vinegar

1. Start by lightly toasting the slices of bread until they’re crispy on the outside, but still soft inside. You can also drizzle a little olive oil on the bread before toasting to give it some extra flavor.
2. While the bread is toasting, chop up your tomatoes and put them in a bowl. Add a handful of fresh basil leaves, torn into small pieces.
3. Once the bread is toasted, take a garlic clove and rub it lightly over the surface of each slice. The garlic will soak into the warm bread, giving it that classic bruschetta flavor.
4. Spoon the tomato and basil mixture onto the toasted bread. Drizzle a little olive oil on top and season with salt and pepper to taste.
5. Serve while the bread is still warm and crispy!

Additional Tips:

• You can top your bruschetta with some shredded mozzarella, goat cheese, or even ricotta for a creamy addition.
• Try adding other ingredients like olives, vegetables, such as roasted peppers, or zucchini.

Buon appetito!

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Polpette al sugo (Meatballs in Tomatosauce)

If there’s one dish that screams “comfort food”, that´s for me polpette al sugo – meatballs in tomato sauce. Whether you’re feeling homesick, craving something hearty, or simply in need of a quick, satisfying meal, this dish is your go-to. You might think it’s complicated, but trust me, these meatballs are super easy to make and perfect for a student budget. Plus, they’re the kind of dish that always impresses!

Ingredients for the meatballs:

• 500g (1 lb) of ground beef (or a mix of beef and pork)
• 1 egg (optional for the vegan version)
• ½ cup of bread crumbs
• 2 tablespoons of parmesan cheese, grated (optional for the vegan version)
• 2 cloves of garlic, minced
• A handful of fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for frying

Ingredients for the tomato souce:

• 400g (14 oz) of canned tomatoes (whole or chopped)
• 1 tablespoon of tomato paste (optional)
• 1 teaspoon of dried oregano
• 1 clove of garlic, minced
• Olive oil
• Salt and pepper to taste
• 1 teaspoon of sugar (optional, to balance acidity)
• Fresh basil (optional, for garnish)

1. In a large bowl, combine the ground beef, egg, breadcrumbs, grated parmesan, minced garlic, and chopped parsley. Season with salt and pepper. Mix everything together with your hands until well combined. If the mixture feels too wet, add a little more breadcrumbs to help bind it.
2. Shape the mixture into small meatballs, about the size of a golf ball, and place them on a plate.
3. Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs and fry them on all sides until they’re browned. This should take about 5-7 minutes. Don’t worry if they’re not fully cooked inside at this point; they’ll finish cooking in the sauce.
4. In another pan, heat a little olive oil and the minced garlic until fragrant. Add the canned tomatoes (with their juice) and tomato paste, if using. Season with oregano, salt, pepper, and a teaspoon of sugar to balance the acidity of the tomatoes. Let the sauce simmer for about 10 minutes.
5. Once the tomato sauce is ready, gently add the fried meatballs into the pan. Cover the pan and let everything simmer together for 20-30 minutes, so the meatballs soak up all that delicious tomato goodness.
6. Once the meatballs are cooked through, remove from the heat. Serve the meatballs and sauce hot, garnished with fresh basil, if desired. You can enjoy them with a side of pasta, some crusty bread, or even just on their own for the ultimate comfort meal.

For a vegetarian and vegan version:

• Vegetarian Option: Instead of ground beef, use a mix of mashed beans (like chickpeas or lentils) and breadcrumbs, with a flax egg to hold everything together. You can also add grated vegetables like zucchini or carrots for extra flavor and texture.
• Vegan Option: Use the same bean mixture as above, and for the cheese, substitute with nutritional yeast for that cheesy flavor.

Additional tips:

• If you want a lighter version, try using ground turkey or chicken instead of beef.
• Depending on how many people you’re feeding (or how hungry you are), you can adjust the size of the meatballs.
• Add some red pepper flakes to the sauce if you like a little heat.
• These meatballs store really well in the fridge for a couple of days and even taste better the next day after all the flavors have had time to meld together!

Buon appetito!

Xingye´s Recipe

Chinese tomato and egg stir-fry

Ingredients:

• 3-4 Tomatoes
• 3-4 Eggs
• half Scallion
• Salt, oil, sugar, vinegar, white pepper

1. 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).
2. Chop the scallion.
3. 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…
4. 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)
5. Back to the pan, add some oil (like 1 tablespoon) and scallion to the pan, and add the tomatoes after 5 seconds.
6. 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).
7. Add the scrambled eggs back to the pan. Sprinkle salt, sugar and scallions over. Give everything a quick stir to combine.
8. 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)

1. 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.
2. 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.
3. Remove the rosemary sprigs, then stir the vegetables (some rosemary leaves will stay, which is fine). Season with extra salt and pepper if needed.
4. While the tomatoes are roasting, prepare the lemon yogurt and tahini sauce.
5. Mix the yogurt with the grated lemon zest and ¼ tsp salt. Store in the fridge until you’re ready to serve.
6. 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.
7. 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!

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

1. Mix dry ingredients (flour, baking powder and salt).
2. In a separate bowl, smash the bananas and mix in sugar, peanut butter and vanilla extract.
3. Mix in the dry ingredients into the wet ingredients.
4. Fold in mix-ins like chopped chocolate and/or walnuts.
5. Pour the batter into a pan lined with parchment paper (or use plant-based butter/margarine to butter the inside of the pan).
6. Bake at 175°C for about 30 minutes (depends of the oven and pan; the time is for a 25cm loaf pan).
7. 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!