Ideal for a little vitamin C against flu or fever.

Is there anything better than Austrian dessert?

A nice and refreshing sour mushroom sauce

The classic from Ikea but in a better version.

Directly from the dearest sister.

A clear and strong soup.

A dumpling with a crispy crust and cheese

An Indian classic made from cauliflower and potato. Good with rice or nan.

An Austrian appetiser classic.

Pretzel bread if pretzels are not the right choice after all.

The Swiss cake classic.

A simple cake dough ideal for Wähen or quiches.

Late summer freshness with fresh mozzarella, thyme and oregano.

Good as a dessert for many guests as it can be made the day before.

Although not traditionally made here, it is delicious and quick to prepare.

Ideal for barbecues

A Swabian classic full of cheese.

A long cooking time leads to a sourdough taste despite the yeast.

If you don't want to wait for days, this is a great alternative to the longer pizza recipe.

Almost as good as at an Italian restaurant with long fermentation for a deep dough flavour.

A potato bread with a small crumb that stays moist for a particularly long time. Originating from the Donau-Germans in Transylvania.

The pine nuts are an incredible combination with the pumpkin

Homemade key lime pie

A sweet egg salad sandwich from Japan

Very refreshing with smoked paprika and lime.

The spice base for the Indian classic.

Ideal for gyros or other food from the Middle East

A nice soup with fennel as a great flavour.

Popular throughout Switzerland, the fluffy bread from Ticino here with a pre-ferment.

A Swabian classic with a fine crumb and interesting crust.

How did the Austrians never come up with a hearty leavened dumpling? Brilliant umami flavour.

An ideal base for other soups or sauces.

Better than from the supermarket, ideal for tiramisu or malakoff cake.

So simple but yet so good

Surprisingly simple, even without cream

If you need a good sauce for bread dumplings or spätzle.

A rustic "Füddliweggli" in a large version. Deeply browned curst.

The Italian basil classic doesn't have to come from a jar

Nice for cold winter nights

A nice spicy soup for autumn

An Emmental childhood classic, ideal for an aperitif or while watching television.

Honey and almonds and a vanilla cream on top

A Carinthian autumn classic. The sauce is ideal for bread dumplings.

Sweet, sour and a slight kick from Stroh 80, ideal with tea.

The Swiss classic

Probably the most famous pasta sauce in the world.

A Japanese toast ideal for sandwiches

A nice, fresh, meat noodle

Incredible tenderness and juiciness paired with delicious chive mashed potatoes

Easy to make slightly sweet honey wine yourself

A very creamy and full-bodied autumn soup.

Childhood memories guaranteed

A simple tomato sauce

Although not traditionally with cream, also very tasty with. Your grandma does not have to be a bike.

An Indian grilled cheese with a slightly spicy marinade.

Good before pancakes

A mild Italian farmhouse style bread with durum wheat flour and Levito Madre

The Swabian ones have an incision on top, more fat and are more bulbous than Bavarian ones

Easy to make and very tasty with many side dishes.

The Indian classic full of spices here with chicken.

A real Austrian farmhouse bread made from pure rye.

Full of juiciness and with a long shelf life

Durum wheat semolina pasta even without an extruder

An enriched dough that results in soft, elastic burger buns.

Brilliant flavour with mint and crumble quark (the namesake "cheese" in this recipe)

The classic potato gratin from France.

A slightly more sophisticated version of the classic Bolognese.

Checca meets Norma.

Intense cheese flavour in ravioli form

The Swabian classic and the counterpart to the tarte flambée.

A quick and simple pasta recipe with lots of flavour

Quick to make and good for large groups.

A nice dish where aubergine can be the star.

A warming main course also good as a burrito filling

A quick, simple and spicy tomato sauce

Good for dinner.

A softer pretzel if the Swabian one is too crispy.

A warm cake, ideal in winter.

Some freshness and colour for sandwiches and much more

Probably the cheapest bouillon after chicken. Brilliant for sauces.

Crispy breakfast röstis

So that the bread tastes like grandma's

Like from New York, ideal with a quick raspberry sauce

An Austrian-Hungarian classic with bread dumplings.

Pine nuts and pumpkin, brilliant

A creamy zucchini sauce with cheese.

Great with pasta, a cutlet or rösti.

The Swiss snack classic with chocolate sticks. Outside Basel also known simply as "Weggli".

Best served warm with vanilla ice cream

A Viennese chocolate cake classic.

A refreshing yoghurt sauce with cucumber that goes well with many Indian dishes

A French recipe probably better known outside France than within.

Quick to make and irresistible. A Gempen classic

Great as a side dish or refined with cheese or wild garlic

Unorthodox with cream but a classic from the Gempen childhood.

The Viennese classic

The ideal vegetable quiche.

Gives every dish a deep and velvety texture.

A nice autumn soup.

Whether as a main course or side dish, ideal in summer.

A clear soup for ramen and miso. Full of umami.

The French soup chicken classic

A Swiss classic. Rustic bread with a huge and very moist crumb. Nothing for beginner bakers.

Light summer feelings