A quick, no‑bake tiramisu made with coffee‑soaked ladyfingers, sweet mascarpone cream, and a dusting of cocoa powder. It uses whipped cream instead of raw eggs, can be made with or without liqueur, and is perfect for making ahead.
Hearty, juicy vegetable fritters made from zucchini, carrots and potatoes, easy to prepare and versatile as a main dish, snack or side.
A simple, no‑knead focaccia made with a high‑hydration dough that ferments in the refrigerator for 12–18 hours (or up to three days). The result is a pillowy, olive‑oil‑crusted loaf that’s ready in about 30 minutes of bake time.
A joyful Funfetti sourdough loaf — an artisan sourdough with sprinkles folded in for a cake-like, colorful crumb. Uses an active starter and a short warm ferment followed by a long cold proof to develop flavor and keep crumb structure while preserving the sprinkles' color.
A simple, classic Indian masala base for chicken tikka masala or butter chicken. Uses browned onions, ginger-garlic-chili paste, tomatoes, and warm spices cooked until the oils release — resulting in a versatile sauce you can finish with chicken, paneer, or vegetables. Option to make it creamier with soaked cashews for a butter chicken variation.
A simple, creamy tomato pasta that comes together in about 20 minutes. Easy, comforting, and makes leftovers — perfect for busy days when you want something filling and fast.
A very simple, classic Italian late-night spaghetti with garlic, extra virgin olive oil, chili and fresh parsley. The pasta is finished in the garlic-chili oil with a little pasta cooking water to create a creamy sauce. Optional: Parmesan on top.
A quick, creamy carbonara made without cream — eggs, cheese, and pasta water create a silky sauce. Earthy mushrooms add savory depth. Ready in about 20 minutes for two people.
6 Rezepte
1 Rezept
3 Rezepte
1 Rezept
9 Rezepte
8 Rezepte
Nutze unsere App für das beste Erlebnis
