Lemon Spaghetti Recipe with Salmon Fillet – easy and quick pasta with salmon

Lemon Spaghetti with Grilled Salmon Fillet Fresh lemon notes meet creamy pasta and tender grilled salmon fillet – a light, aromatic dish, perfect as a pasta with salmon recipe for camping or at home. The linguine (or spaghetti) are tossed in a delicate lemon-butter sauce, refined with Parmesan and optional cream for extra creaminess. Accompanied by a perfectly grilled salmon fillet – quick to prepare, Mediterranean-inspired, and full of flavor! Ingredients for 2 servings For the Lemon Pasta with Salmon:• 250 g linguine or spaghetti• 1 organic lemon (juice & zest, rich in vitamin C)• 2 tbsp olive oil• 2 tbsp butter• 50 ml cream or cooking cream (optional, for more creaminess)• 50 g Parmesan (grated)• Salt & pepper For the grilled salmon:• 2 salmon fillets (fresh, about 150–180 g each)• 1 tbsp olive oil• Salt & pepper Preparation1. Cook pasta– Cook linguine or spaghetti in plenty of salted water until al dente (approx. 8–10 minutes).– Reserve some of the cooking water.2. Grill salmon– Rub salmon fillets with olive oil, salt, and pepper.– Grill on the grill (or in a grill pan) for 3–5 minutes per side, depending on thickness. Keep warm.3. Prepare lemon sauce– Heat olive oil and butter in a pan.– Add lemon zest and lemon juice (source of vitamin C).– Stir in cream (if desired) and bring briefly to a boil.– Stir in Parmesan and season with salt & pepper.4. Mix in pasta– Add linguine or spaghetti directly to the lemon sauce and toss well.– If necessary, add a little cooking water until a creamy emulsion forms. TipFor even more aroma, briefly marinate the salmon fillet in lemon juice, olive oil, and garlic before grilling. This creates a delicious pasta with salmon dish in under 10 minutes, which is also rich in fiber and calorie-conscious.

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Orzo with Leeks and Lemon: Fresh Recipe for Delicious Salads

Lemon Leek Orzo: Fresh, creamy, and full of flavor: This Lemon Leek Orzo combines tender rice-shaped pasta (also known as kritharaki) with aromatic leeks, fresh lemon juice, and creamy cream cheese. Parmesan perfectly rounds off the dish. Quick to prepare, light yet satisfying – ideal for camping kitchens, but also as a summery salad or an uncomplicated lunch at home. A true comfort food with a Mediterranean touch! Ingredients for the Orzo with Leek and Lemon Ingredients• 1 leek• 250 g orzo (rice-shaped pasta / kritharaki)• 500 ml vegetable broth• 100 g cream cheese• Juice of 1 lemon• 50 g Parmesan• Salt & pepper• Optional: a little extra broth or water for a creamier consistency• A little olive oil for sautéing• Optional: finely chopped garlic for more aroma Preparation of the creamy Orzo dish Preparation1. Clean the leek, wash thoroughly, and cut into fine rings.2. Heat a little olive oil or butter in a pot and briefly sauté the leek and optional garlic.3. Add the orzo, toast briefly, and deglaze with the vegetable broth.4. Simmer over medium heat for approx. 10–12 minutes until the pasta is cooked and the liquid is almost absorbed.5. Stir in the cream cheese until a creamy sauce forms.6. Add lemon juice and freshly grated Parmesan and mix well.7. If the pasta seems too dry, add a little more broth or water until a nice "gooey" consistency is achieved.8. Season with salt and pepper and serve immediately – also goes excellently with fresh salads or with spinach as an extra vegetable side dish. TipStir frequently, as the small pasta can quickly stick to the bottom. This dish is also excellent for on-the-go, for example when camping on a gas grill, thanks to its simple preparation and flexible ingredients.

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Savory Stuffed Sweet Potatoes: Recipe with Tuna and Corn Filling

Hearty stuffed sweet potatoes, creamy tuna-corn filling, and fresh herbs – a simple, satisfying main course for camping, baking at home, or on the go. The sweet potatoes are cooked until soft in a camping oven or regular oven and then filled with a savory mixture of tuna, corn, and cream cheese. Quick to prepare, nutritious, and full of flavor – perfect for anyone who loves uncomplicated comfort food. Ingredients for 2 servings of stuffed sweet potatoes • 2 large sweet potatoes• 1 can tuna (drained)• 1 small onion (finely diced)• 3 tbsp corn• 2–3 tbsp cream cheese or cottage cheese• 1 tbsp chives (chopped)• Salt & pepper• A little oil• Optional: fresh herbs or spring onions for garnish Preparation of stuffed sweet potatoes 1. Wash sweet potatoes thoroughly, prick several times all around, and wrap in aluminum foil.2. Bake in a preheated camping oven (e.g., Omnia) or a regular oven at medium heat for about 40–50 minutes until soft.3. Mix tuna, corn, cream cheese, and onions in a bowl, season with salt & pepper.4. Cut the cooked sweet potatoes lengthwise and lightly loosen the inside.5. Fill with the prepared tuna-corn filling.6. Serve with fresh chives or other fresh herbs. Tip for leftovers and variations Leftovers of the filling are excellent as a spread or dip – also ideal for your next outdoor excursion or camping trip, especially if you have a gas stove or gas grill on hand. For extra flavor and a bit more vegetables, you can add bell peppers or zucchini to the filling.

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Mushroom Gnocchi with Spinach and Thyme – Creamy Gnocchi Mushroom Pan

Mushroom Gnocchi with Spinach and Thyme – a creamy, comforting dish that you can easily prepare on your camping stove. Cooked with just a few ingredients and in a short amount of time, this creamy gnocchi and mushroom pan tastes like true comfort food. Ingredients for the Gnocchi and Mushroom Pan with Baby Spinach Ingredients:• 500 g gnocchi (from the refrigerated section or vacuum-packed)• 200 g brown mushrooms or mixed mushrooms• 100 g fresh baby spinach• 1 small onion• 1 clove garlic• 200 ml cream or cooking cream• 50 g Parmesan cheese• 1 tsp thyme (fresh or dried)• Salt & pepper• A little oil for frying• Optional: toasted pine nuts for garnish Preparation of the Creamy Gnocchi and Mushroom Pan Preparation:1. Finely chop the onion and garlic. Clean the mushrooms and slice them.2. In a large pan with a high-performance burner, heat a little oil and fry the gnocchi for 4–5 minutes until lightly golden brown. Remove and set aside.3. In the same pan, sauté the onion and garlic.4. Add the brown mushrooms and fry vigorously until lightly browned.5. Deglaze with cream, add thyme, and let it reduce briefly.6. Add gnocchi and baby spinach to the sauce, mix well, and let it simmer over low heat for 2–3 minutes until the spinach wilts.7. Season with salt, pepper, and freshly grated Parmesan.8. Serve hot directly from the pan and sprinkle with toasted pine nuts, if desired. Tips for the Mushroom Pan Tip:• Instead of Parmesan, Pecorino or a strong mountain cheese also tastes excellent.• You can combine different types of mushrooms to add more depth of flavor to the mushroom pan.• Using fresh baby spinach provides a particularly tender texture and a mild taste that harmonizes perfectly with the creamy sauce.

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Easy Curry Bowl Recipes: 3 Delicious Curry Bowls with Curry Paste

3 Curry Bowls Quick, healthy, and full of flavor: This curry comes together in minutes with just three cans and fresh vegetables. The creamy coconut milk combines with savory tomatoes, chickpeas, and red curry paste to create an aromatic sauce that pairs perfectly with rice. Ideal for stressful days, meal prep, or as warming comfort food – without complicated steps and with plenty of room for creative vegetable variations. Ingredients:- Vegetables of your choice (e.g., bell peppers, zucchini, carrots, sweet potatoes)- 1 can chickpeas- 1 can chopped tomatoes- 1 can coconut milk- 2 tsp red curry paste (optional, for more spice)- Spring onions for garnish- Rice or instant rice as a side dish- Oil for frying- Pepper to taste Preparation:- Clean vegetables and cut into bite-sized pieces- Drain chickpeas and rinse briefly- Heat some oil in a pot and sauté the vegetables over medium heat- Add chopped tomatoes, coconut milk, and chickpeas- Optional: Stir in curry paste for a spicier noteSimmer everything over medium heat for about 15–20 minutes until the vegetables are cooked through.Meanwhile, cook rice or heat instant rice. Serve the curry with rice and sprinkle with spring onions. Tip:You can vary the vegetables flexibly – sweet potatoes or spinach are also delicious, for example. This way, you bring more color and vitamins into your curry bowl and variety to your meal plan.

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Naan Bread with Garlic-Rosemary Butter – Recipe for Homemade Naan Bread

Naan bread with garlic-rosemary butter - Freshly baked Indian flatbread – golden brown on the outside, wonderfully soft on the inside – meets aromatic garlic-rosemary butter. This recipe brings the scent of India and Mediterranean herbs to your plancha. The yeast dough becomes especially fluffy with yogurt and plant-based milk, while the spicy butter gives the bread an unmistakable taste. Perfect as a side dish to grilled meats, curries, or simply enjoyed on its own – a homemade Indian naan bread that is quickly prepared as a pan-fried bread! Ingredients for the fluffy Naan Bread Dough:260 g wheat flour type 405 + a little for rolling1 tsp baking powder1 tsp dry yeast1 tsp salt100 g yogurt, room temperature80 ml milk or plant-based milk, lukewarm40 g butter, melteda little sunflower oil for the plancha Garlic-Rosemary Butter:50 g butter2-3 cloves garlic2 sprigs rosemary1 pinch salt Preparation of the homemade Naan Bread from the Pan For the dough, put the dry ingredients into a large bowl and mix.Gradually add the yogurt, melted butter, and milk and knead for 8-10 minutes until a smooth yeast dough forms. Lightly oil your hands for kneading so the dough doesn't stick.Alternatively, a stand mixer can be used. The kneading time with a machine is only 5-7 minutes. The dough should have a nice smooth surface. Cover with a damp kitchen towel and let rest for about 60 minutes until the volume has significantly increased.Then carefully turn the dough onto a floured surface and divide it into five portions.Form each piece into a ball. Cover the balls again with a kitchen towel and let rest for another 15 minutes. In the meantime, peel and finely chop the garlic. Pluck the needles from the rosemary and also chop finely. Now preheat the plancha or pan on high heat. Carefully pull the dough balls apart with your hands and then roll them out with a rolling pin to about 5 mm thickness. Brush the plancha or pan with a little oil and place the flatbread on it. Bake on both sides until the naan bread is golden brown and fluffy – a great pan-fried bread as an alternative to the classic oven.In the meantime, put butter in a small saucepan and heat it. Add garlic, rosemary, and a pinch of salt and stir. As soon as the garlic is slightly translucent, generously brush the naan bread with it.

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Tomato-Avocado Quesadilla

Tomato-Avocado Quesadilla - Mexican delight from the folded tortilla Preparation time: 10 minutes Preparation time: Preparation time: 20 minutes For 4-6 quesadillas Ingredients 1–2 tomatoes Salt 1 pinch of sugar 1 avocado some lemon juice 8–12 tortillas (16 cm ø) 150–200 g grated Cheddar (optionally mountain cheese or Gouda) pepper olive oil preparation Slice the tomatoes and season with salt and sugar. Halve the avocado, remove the stone, scoop out the flesh, and cut into strips. Season with salt and drizzle with lemon juice. Sprinkle half of the tortillas with half of the cheese. Distribute the tomatoes and avocado on top, and season with pepper. Sprinkle with the remaining cheese, cover with the remaining tortillas, and press down lightly. Place the quesadillas, one at a time, in a pan lightly coated with olive oil on a gas stovetop over low heat for 4–6 minutes on each side. Gently shake the quesadillas occasionally to prevent sticking. To flip, turn the quesadilla out onto a plate and slide the unbrowned side back into the pan. Quarter and serve immediately. Chef’s tip: All ingredients will stay fresh for a few days, even when traveling. Never refrigerate tomatoes, as they lose their flavor. Avocados don't necessarily need to be refrigerated either. Photos © Daniela Haug; Recipes © Stevan Paul

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Grilled vegetable skewers

Grilled vegetable skewers refined with chili Preparation time: 20 minutes Preparation time: 10 minutes For 4 people Ingredients 2 peeled fresh corn cobs 1 medium red onion, cut into 12 wedges 1 red bell pepper, cut into 12 2.5 cm strips if possible 1 yellow bell pepper, cut into 12 2.5 cm strips if possible 1 green bell pepper, cut into 12 2.5 cm strips if possible 2 tablespoons olive oil 1 teaspoon seasoning salt 1 teaspoon chili powder 1/2 teaspoon sugar preparation Using a large kitchen knife, cut the corn cobs into approximately 2.5 cm pieces. Alternate the corn cobs, onion, and bell peppers on approximately 30 cm long metal skewers and brush the vegetables evenly with oil. Combine the seasoning salt, chili powder, and sugar and apply to both sides. Wrap the skewers in strong aluminum foil and refrigerate for up to 8 hours (the longer the refrigeration time, the better the seasoning will penetrate the vegetables—but if you're in a hurry, you can skip this time altogether). Preheat the grill for direct grilling. Place the skewers on the grill rack and grill for approximately 10-12 minutes, until the vegetables are tender. Turn the skewers occasionally during grilling.

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Homemade toasted bread pancakes

Homemade toasted bread pancakes in garlic oil Garlic in oil: 3 cloves of garlic Approx. 700 ml vegetable oil Vegetables: 1 small zucchini 1 eggplant 3 bell peppers (preferably red, yellow and green) Approx. 5 shallots 4 - 5 tablespoons basil pesto 2 tablespoons vegetable oil Lemon (to taste) salt, black pepper 1 teaspoon sugar Dip: 200g dried tomatoes 150g cream cheese (cucumber) 200g hummus Lemon juice (to taste) 3 cloves of garlic salt, pepper Bread: 400 g natural yogurt About 2 cups of flour 2 tablespoons baking powder 1 teaspoon salt 5 cloves of garlic 3 tablespoons vegetable oil Serving: 200 g cream cheese Garlic oil Garlic in oil: Recommendation: Prepare a larger amount of garlic oil to keep in stock. You only need a few cloves of garlic for this recipe. The rest can be stored in a resealable jar, where the garlic will keep for several weeks. The advantage: Garlic prepared this way is much easier to digest. 1. Peel the garlic cloves and fry them slowly in a small pan with oil over medium-high heat. The garlic is ready after about 10 minutes, when it turns golden and soft. 2. You can then let the garlic cool in the pan and either use it immediately or store it for later use. Vegetables: 1. Preheat the grill and cut the zucchini and eggplant into slightly larger pieces. 2. Remove the inside of the peppers and cut them into medium-sized slices. 3. Then peel the shallots and also slice them. 4. The prepared vegetables are now lightly fried, tossed with oil, and cooked on a plancha or griddle. It takes about 10 minutes for the vegetables to take on a nice brown color. (This caramelizes the vegetables beautifully on the surface, giving them a particularly delicious flavor.) 5. Wait until the vegetables have cooled slightly. Then, toss the vegetables in a bowl with salt and pepper and gradually add the basil pesto. 6. Season the vegetables with lemon and let them simmer for a while before serving. This will bring out the flavor even more. Dip: 1. Mix the sun-dried tomatoes with the hummus to a fine paste, then fold in the cream cheese. 2. Finally, season with salt, pepper and lemon to taste. Bread: 1. Put all ingredients (except the oil) in a bowl and mix together. 2. Brush the work surface with oil and knead the dough on it. 3. Knead the dough for 1-5 minutes, adding a little more flour if needed. When the dough no longer sticks to your hands and is stretchy, you can begin shaping it. 4. To do this, divide the dough into 3 parts and roll each part into flat pieces about 1 cm long. 5. Place the flatbreads on the heated grill. Once the flatbreads start to bubble and come off easily, you can flip them. Grill for about 2-3 minutes on each side. Tip: The ratio of flour to yogurt should be approximately 1:1. Water can also be used instead of yogurt. Serving: Lightly brush the pancakes with garlic oil, add a layer of tomato dip, and serve with the vegetables. Finish with some cheese and fresh herbs.

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