Das Beste vom Wochenmarkt

Cooking is a pleasure and not at all difficult. The recipes of the popular cooking column "Wochenmarkt" in the ZEITmagazin show that there is no need for long lists of ingredients or complicated cooking techniques. Elisabeth Raether cooks fresh, simple and yet always special. In spring the first fresh herbs are used to make a sauce for the lamb loin. In summer all kinds of vegetables are celebrated, for example with the Italian eggplant casserole "Melanzane alla parmigiana". In autumn the author shows how to give a classic celery soup with vanilla a very special aroma. And in winter there is a warming coconut curry. Whether for friends, family or even if you cook for yourself - Elisabeth Raethers cuisine is varied, uncomplicated and always a pleasure.