Mary Miso - Recipes for every day - Cookbooks

Recipes

• Chicorée-Galette mit Kürbis, Salbei und Baumnüssen

• Curry-Orzo mit Blumenkohl

• Roti mit Kürbis, Spinat, Ei und Chilisauce

• Beetroot with blackberries and pistachio

• Gebackener Feta mit Brombeeren und Randensirup

• Stangensellerie-Salat mit Brombeeren, Trauben und Cicorino rosso

• Pear chutney

• Randen-Feigen-Salat mit Ricotta-Bohnen-Crème und roten Zwiebeln

• Ochsenherz­tomaten mit Pfirsich, Jalapeños und Kaffir-Limettenblättern

• My cookbooks for you

• Clubsandwich mit Tofu und Spargeln

• Rhabarber-Gugelhopf mit Olivenöl, Thymian und Mandeln

• Pochierter Rhabarber mit Lemon Posset und Macadamia-Milch-Crumbles

• Grüner Spargel mit Kokos-Labneh und Quinoa-Crunch

• Fried Rice mit Spargel, Gochujang Butter und Spiegelei sunny side down

• Cinnamon Rolls

• Tubetti Rigati mit weissen Bohnen, Spinat und Champignons

• Focaccia mit Chicorée, Feta und Rucola-Pesto

• Süsskartoffeln mit Tahini-Dressing, Linsen, Cranberries und Sauerteigbrot

• Chicorée-Piccata mit Tomaten­spaghetti und Kapern

• Matcha Mochi Cookie

• Arme Ritter mit Ricotta, Birnen und Hirse

• Mandarinen-Miso-Curd mit Wildreis und Kürbiskernöl

• Chicorée-Wähe mit Birne, roten Zwiebeln und Baumnüssen

• Brioche mit beurre noisette und Zimtzucker

• Glasierte Karotten mit Ginger Beer und Sumach

• Raclette-Sandwich mit Chicorée, Apfel und Brunnenkresse

• Rösti mit gebratenem Chicorée, Spiegelei und Kresse

• Sauerteigbrot mit gerösteten Trauben und Ricotta

• Finger­auberginen Nam Tok mit Sticky Rice-Pulver

• Kartoffel-Zucchettisalat mit Tomaten-Aprikosen-Salsa

• Sobanudel-Salat mit grünem Spargel und Reisessig-Vinaigrette

• Linzertorte mit Rhabarber

• Kartoffelgnocchi mit Radieschen, Erbsen und Parmesan

• Gebratener Reis mit Gemüse, Shiitake-Pilze und Ei

• Schokoladen­mousse mit Crème fraîche

• Chicorée mit Burrata, Himbeeren und Haselnüssen

• Seidentofu mit Rettich, Erdnüssen und Koriander

• Geschmorter Chicorée mit Safransauce und Estragon

• Schokoladen-Ricotta Cheesecake

• Rigatoni mit Topinambur, Balsamico und Federkohl

• Schalotten-Tarte mit Blauschimmel­käse und Thymian

• Frittata mit Spinat und roten Zwiebeln

• Baked Potatoes mit Miso Pilzen, Apfel und Ingwer

• Vanille Berliner

• Sellerie- Apfelsuppe mit Cashewnüssen

• Himbeer-Bars mit gesalzenen Buttercrumbles

• Gemüsesalat mit Sbrinz-Cracker

• Spaghettini mit Kefen, Cherrytomaten und roten Zwiebeln

• Orzosalat mit Spargeln, Mais und Ricotta

• Rhabarber­kuchen mit Bienenstich

• Bagels mit Bärlauchcrème, Erbsen und Raps

• Linguine mit BBQ-Sauce, Pilzen und gepickelten Karotten

• BBQ-Sauce

• Bananen­karamell

• Cranberry-Randen, Burrata, Castelfranco und Traubenkernöl

• Wirsing-Kürbis-Quiche mit karamellisiertem Tofu

• Brioche mit Ricotta und gerösteten Tomaten

• Brioche

• Miso-Auberginen mit Sesam und Frühlings­zwiebeln

• Muschelpasta mit Spargel, Spinat, Pilzen und Ricotta

• Berry cheesecake

• Bohnen-Hummus mit Karotte, Sumach, Feta und Buchweizen

• Spargelsalat mit Radieschen, Senfsamen, Scamorza und Portulak

• Rice noodles with tofu, cabbage and deep fried shallots

• Celery apple coconut soup

• Pumpkin filled with rice, spinach and sour cherries

• Burrata mit Feige, Cicorino rosso und Haselnüssen

• Sour cream cake with figs

• Scrambled eggs with edamame and dried tomatoes

• Zucchettisalat mit Labneh und Rauchmandeln

• Smoked salmon with halloumi and buckwheat

• Fenchelsalat mit Wassermelone und Johannisbeeren

• Pesto-Zopf

• Berry ice cream with chocolate chips

• Chocolate cookies with fleur de sel

• Filled peperoni

• Randen-Burger

• Tomatensalat mit Gurke, Rhabarber und Holunderblüten

• No bake cheesecake with rhubarb and thyme

• Spargel-Crostini mit Ziegenkäse und Oliven

• Salted honey caramel walnut cake

• Asparagus quiche with saffron, tomato and almonds

• Poppy seed cake with lemon and honey

• Zucchini salad with edamame

• Rhubarb tarte

• Fajitas with chickpeas

• Sweet potatoes with poached egg and red radish dressing

• Roasted cauliflower

• Ricotta polenta cake with lemon and rosemary

• Veggie salad with kidney beans and ginger chili marinade

• Spaghetti with monk's beard

• Mushroom and silken tofu soup

• Sweet potato with orange zaatar

• Vegan hazelnut brownie

• Humus with pickled beetroot, granola and leaf spinach

• Tortellini with potatoes, leek and kale

• Sablé with caramel, fleur de sel, cranberries and ice cream

• Pickled beetroot

• Parsnip soup with pear and roquefort

• Thai carrot ginger soup

• Puff pastry with pear butter and whisky

• Roasted figs with honey, orange and mascarpone

• Cauliflower, beurre noisette, linseed

• Halloumi with zucchini, tomatoes and onions

• Beetroot ketchup

• Ricotta nut cake with berries

• Crispy tomato mozzarella sandwich

• Chickpea salad with sprouts, tahini and mint

• Orzo salad with roasted tomatoes, olives and captures

• Potato salad with cucumber, apple and boiled egg

• Cauliflower salad with capers, parsley and fresh mint

• Brownie cheesecake with rhubarb and almonds

• Asparagus crostini with goat cream cheese, poached egg and radishes

• Beer granola

• Cold tomato soup with peach, ginger and basil

• Chocolate almond cake without flour

• Nougat Montelimar

• Artichokes with vinaigrette

• Brioche au chocolat

• Orecchiette with aspargus, peas and saffron

• Lentil salad with burrata and basil oil

• Apple and lime coleslaw

• Aspargus frittata with avocado and purslane

• Caramelized apple puree

• Chocolate baisers

• Muesli bread rolls

• Celery gratin with hazelnut crust

• Poppy seed cheese cake with cherries and cranberries

• Pizza with radicchio, scamorza and olives

• Apple bread

• Tripple Chocolate Tarte

• Grappa Truffles

• Chili sauce

• Mango and black tea jam

• Lentil salad with pumpkin, leek and beetroot

• Bagel with onion confit, apple and brie

• Lemon biscuits

• Piadina with butternut squash and chanterelles

• Pea tarte with caramel and fleur de sel

• Honeydew cucumber salad with feta cheese, peperoncini and pistachios

• Iced tea with matcha and ginger beer

• Curd cheese mousse with strawberries and fresh mint

• Crunchy verbena panna cotta with rasperries

• Chickpea salad with cellery, basil and fresh mint

• Punch with lillet, blueberries and cucumber

• Apple tower with goat cheese and lemon vinaigrette

• Apricots with sour cream and sumac

• Roasted tomatoes with raw ham, ricotta and rocket

• Chocolate granola with cherries and greek yogurt

• Ricotta ice cream with caramelised almonds, lemon and thyme

• Beluga lentils, chanterelles, rhubarb and tarragon

• Kefir panna cotta with raspberries and elderberry blossoms

• Lemon pasta with asparagus, green peas and thyme

• Mousseline with parsnips, harissa and beer granola

• Sweet potato and cashew nuts soup with turmeric oil and beer granola

• Maltagliati with Jerusalem artichocke and hazel nuts

• Tagliatelle with savoy cabbage, cranberries, bacon and poached egg

• Ravioli with fresh goat cheese and caramelised red onions

• Yogurt mousse with apple and cinnamon crumble

• Yogurt mousse with cranberry and lemon crumble

• Yogurt mousse with blood orange and chocolate crumble

• Hokkaido quiche with goat cheese, macadamia and sage

• Chocolate pecan nut cake with fleur de sel

• Puff pastry star with olive tapenade

• Hazelnut swirls

• Quinoa burgers with pickled shallots

• Pumpkin tempura with wasabi yogurt

• Shortbread with tangerine, rosemary and sea salt

• Beetroot bruschetta with pumpkin, pear and walnut

• Pumpkin pancakes with hummus and feta

• Barley salad with cauliflower and cranberries

• Blue crisps with rosemary and sea salt

• Chocolate tart with raspberries

• Chicken and peach tacos

• Watermelon salad with peanuts

• Beetroot in salt crust

• Sparribs

• Pasta salad with cherry tomatoes, spinach and balsamic dressing

• Cherry tiramisu

• Herb bread

• Tomatoes and burrata cheese with apricot and verbena salsa

• Veggie burger with avocado

• Spinach and ricotta cheese cannelloni

• Sumac, lime and fresh mint syrup

• Rhubarb pistachio rosemary pie

• Aspargus, pea pesto and greek yogurt on pitta bread

• Chicken satay with peanut sauce and avocado

• Matcha and chocolate marble cake

• Fregola sarda with aspargus, olives, herbs and lemon dressing

• Almond cake with lemon

• Coleslaw with coriander pancake and miso mayonnaise

• Apple turnover with peanut butter

• Mashed kohlrabi potatoes with roasted hazelnuts and thyme

• Polenta with poached egg and green beans

• Chocolate orange tiramisu

• Soba with chinese cabbage, cucumber and ponzu sauce

• Goat cheese and beetroot cookies

• Iced pear pie with crumbles

• Pink salad with cranberry dressing and caramelised fennel seeds

• Pumpkin spinach lasagne

• Apple pie with poppy seeds

• Baked chicory with mushrooms

• Parsnip pea soup with quinoa, bacon and pistachios

• Spaghetti with avocado rocket pecans pesto

• Grissini with dried flowers

• Ricotta gnocchi with lemon tomato caponata

• Pineapple with tellicherry pepper, rosemary honey and vanilla

• Hibiscus mallow blueberry popsicles

• Watermelon with roasted feta and gremolata

• Polenta pizza with zucchini, tomatoes and rocket

• Strawberry chocolate cake with sour cream mousse

• Tomato quiche with safforn and poppy seeds

• Miso Goreng

• Aspargus and halloumi with cranberries, fresh mint and lemon

• Aspargus tarte with salmon, ricottag cheese and spring salad

• White chocolate cheese cake with rhubarb

• Mango yogurt ricotta cream with pomegranate

• Couscous with roasted fennel

• Risotto Milanese

• Sourdough pizza with beetroot and basil pesto

• Mary Miso Rolls

• White polenta with scallops, black salsifies and bitter orange confit

• Bounty with pineapple and sweet basil pesto

• Celery Soup with apple, rosemary and peanuts

• Crostini with rocket & walnut pesto and pear

• Penne with pumpkin, spinach and ricotta

• Zucchini bread with coconut and lime

• Hazelnut-meringue with berries and cream

• Rhubarb cake with yogurt and poppy seeds

• Apricots and goat cheese with lavender pistachio pesto

• Green salad

• Farfalle with chicken, peas, chanterelles and mint

• Bagels with avocado, halloumi and eggs sunny-side up

• Spaghetti with pea puree and parmesan

• Winter panzanella with sourdough bread

• Hangover soup

• Apple-radish salad with smoked trout and japanese dressing

• Fig with goat cheese in filo dough

• Risotto with Scamorza, red chicory and balsamic vinegar

• Raspberry cake black 'n' white

• Green Gazpacho

• Yogurt panna cotta with apricots and lemon thyme

• Ricotta gnocchi with spinach

• Orange couscous with beetroot and goat cheese

• Papardelle with asparagus and morels

• Rhubarb with Earl Grey Chantilly

• Tomato rolls with Parma ham and herb cream cheese

• Apple curry soup with red lentils

• Soba noodles with tofu, romanesco and chili sauce

• Baby spinach with oranges, bulgur, almonds and avocado

• Tarte flambée with porcini mushrooms, pumpkin and apple

• Chestnut cake

• Pumpkin and sweet potato soup with cinnamon croutons

• Risotto with chanterelles and blueberries

• Betty Ford

• Pumpkin gnocchi

• Chicken with roasted mashed potatoes and salsa