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Recipes – The Art of Indulgence, Celebrated by Style & Taste

Cooking is more than just preparing food—it is a form of creativity, an expression of hospitality, and a source of deep pleasure. At Style & Taste, we celebrate the culinary arts in all their facets. We share with you carefully selected recipes that convince not only with their exquisite taste but also with the quality of their ingredients and the elegance of their presentation. Be inspired to create unforgettable moments of indulgence—for yourself and for your loved ones.

An artfully staged and appetizing collage of exquisite dishes that impressively reflects the culinary diversity and superb quality of the recipes behind them—from a refined main course to a tempting dessert creation.

From the first cut to the last bite—discover the joy of cooking and the art of stylish indulgence.

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The Philosophy of Good Taste: More Than Just Ingredients

Section titled “The Philosophy of Good Taste: More Than Just Ingredients”

The essence of a truly delightful dish lies in the harmonious interplay of:

  • High-quality, seasonal ingredients: The soul of every excellent dish, chosen with care.
  • Thoughtful preparation: Techniques that respect the natural flavor of the products and masterfully enhance them.
  • Balanced aromatics: A refined play of sweet, sour, salty, bitter, and umami that enlivens the senses.
  • Aesthetic presentation: Because, as is well known, we eat with our eyes first, celebrating the beauty on the plate.
  • The joy of sharing: Eating together connects people, nourishes the soul, and creates unforgettable memories.

Curated Recipe Ideas from Style & Taste – Inspiration for Your Table

Section titled “Curated Recipe Ideas from Style & Taste – Inspiration for Your Table”

We present a selection of recipes that will delight with their taste, elegance, and special touch, enchanting your guests.

1. Saffron Risotto with Caramelized Scallops & Green Asparagus

Section titled “1. Saffron Risotto with Caramelized Scallops & Green Asparagus”
An artful plating of saffron risotto with caramelized scallops and green asparagus. The photograph masterfully captures the vibrant play of colors from the sunny saffron, golden-brown scallops, and crisp green asparagus, emphasizing the seductive, contrasting textures of the stylishly arranged dish.

A touch of luxury for special occasions: This saffron risotto captivates with the noble note of saffron, the delicate sweetness of caramelized scallops, and the crisp freshness of green asparagus. A dish that brings elegance and sophistication to the plate.

The Soul of This Dish: This dish is a tribute to classic Italian cuisine, refined with a touch of luxury. The creamy texture of the risotto, the noble aroma of saffron, the delicate sweetness of the caramelized scallops, and the fresh bite of the green asparagus merge into a harmonious taste experience that feels both familiar and excitingly new. It celebrates the art of uniting excellent individual components into a perfect whole.

Difficulty: Medium / For ambitious home cooks Preparation Time: approx. 30 minutes Cooking Time: approx. 40 minutes Servings: For 4 people

Ingredients – The Essence of Flavor:

  • For the Risotto:
    • 300g (1.5 cups) risotto rice (e.g., Arborio or Carnaroli)
    • 1 shallot, finely diced
    • 100ml (1/2 cup) dry white wine
    • approx. 1 liter (4 cups) hot vegetable or chicken broth
    • 0.1g saffron threads (or 1/2 tsp ground saffron)
    • 50g (1/2 cup) freshly grated Parmesan cheese
    • 2 tbsp butter
    • Salt, freshly ground black pepper
  • For the Scallops & Asparagus:
    • 12 fresh sea scallops, shucked and cleaned
    • 500g (1 lb) green asparagus, bottom third peeled
    • 1 tbsp sugar (for the asparagus water) + 1 tsp sugar (for caramelizing)
    • 2 tbsp olive oil
    • 1 clove of garlic, smashed (optional)
  • For Garnish (optional):
    • Fresh herbs like chervil or flat-leaf parsley, finely chopped

Preparation – Step by Step to a Moment of Indulgence:

  1. Prepare the Flavors: Steep the saffron threads in 2-3 tbsp of warm broth. Cut the asparagus into bite-sized, diagonal pieces.
  2. Start the Risotto: Sauté the shallot in 1 tbsp of butter in a wide pot over medium heat until translucent. Add the rice and stir for 1-2 minutes until the grains are slightly transparent (do not brown!). Deglaze with white wine and let it reduce completely. Dynamic close-up of the sautéing process: risotto rice turning gently translucent in butter and shallots, releasing its aroma before being deglazed with white wine.
  3. Patience while Stirring: Gradually add one ladle of hot broth to the rice, stirring gently and constantly. Only add new liquid when the previous one has been almost completely absorbed by the rice. After about half of the cooking time (approx. 10 min.), add the steeped saffron along with its liquid.
  4. Perfect the Asparagus & Scallops: While the risotto is cooking, blanch the asparagus in boiling salted water with 1 tbsp of sugar for about 3-5 minutes until tender-crisp, then immediately shock in ice water to preserve its color and crunch. Drain well. Pat the scallops dry. Heat olive oil in a pan (flavor with garlic if desired, then remove garlic). Sear the scallops over high heat for about 1-2 minutes per side until golden brown. Just before they are done, sprinkle with 1 tsp of sugar and let them caramelize slightly. Season with salt and pepper. Remove from heat.
  5. Finish the Risotto: When the rice is al dente after about 18-20 minutes (creamy, but with a slight bite in the center), remove the pot from the heat. Vigorously stir in the grated Parmesan and the remaining butter (“mantecare”) until the risotto is beautifully creamy. Season to taste with salt and freshly ground pepper. Let the risotto rest, covered, for a few minutes.
  6. Plate with Style: Arrange the risotto on pre-warmed deep plates. Harmoniously distribute the caramelized scallops and asparagus pieces on top. Garnish with fresh herbs if desired and serve immediately.

Style & Taste Tip – The Perfect Wine Pairing: A dry, mineral white wine such as a Sauvignon Blanc from the Loire, a Pinot Grigio from Friuli, or a light, unoaked Chardonnay pairs wonderfully with this dish and underscores its elegance.

2. Lavender Panna Cotta with Berry Compote & Almond Crumble

Section titled “2. Lavender Panna Cotta with Berry Compote & Almond Crumble”
An exquisite dessert creation: Delicately melting Lavender Panna Cotta, masterfully staged with a vibrant compote of select berries and a textural, crispy almond crumble.

A tempting dessert dream: The silky creaminess of the panna cotta, subtly perfumed with lavender, meets the intensely fruity acidity of a vibrant berry compote and the irresistibly crunchy bite of golden-brown toasted almond crumble. An elegant finale that tantalizes the senses.

The Soul of This Dessert: This dessert plays with subtle aromas and surprising textures. The gentle, floral note of lavender in the creamy panna cotta provides an elegant counterpoint to the lively fruitiness of the berry compote and the nutty-crisp almond crumble. It is a refined finale that artfully combines lightness and intense pleasure, reminiscent of a stroll through a blooming summer garden.

Difficulty: Easy Preparation Time: approx. 20 minutes (+ at least 4 hours chilling time) Cooking Time (Compote/Crumble): approx. 15-20 minutes Servings: For 4-6 people

Ingredients – The Essence of Flavor:

  • For the Panna Cotta:
    • 500ml (2 cups) heavy cream
    • 50g (1/4 cup) sugar (or to taste)
    • 1 tsp dried lavender flowers (edible grade)
    • 3 sheets of gelatin (or agar-agar equivalent)
    • Optional: 1/2 vanilla bean, seeds scraped
  • For the Berry Compote:
    • 300g (2 cups) mixed berries (fresh or frozen, e.g., raspberries, blueberries, strawberries)
    • 2-3 tbsp sugar (depending on the sweetness of the berries)
    • 1 splash of lemon juice
  • For the Almond Crumble:
    • 50g (1/4 cup) cold butter, diced
    • 50g (1/3 cup) all-purpose flour
    • 30g (1/4 cup) ground almonds
    • 30g (2.5 tbsp) sugar
    • 1 pinch of salt

Preparation – Step by Step to a Moment of Indulgence:

  1. Start the Panna Cotta: Soak the gelatin in cold water. In a saucepan, slowly heat the cream, sugar, and lavender flowers (and optional vanilla seeds and pod), do not let it boil. Remove from heat, let it steep for about 15-20 minutes for the lavender to release its aroma. Close-up of cream being heated with lavender in a saucepan, showing the gentle steaming process as the floral notes infuse into the cream.
  2. Finish the Panna Cotta: Strain the cream through a fine sieve to remove the lavender flowers (and vanilla pod). Dissolve the squeezed-out gelatin in the still-warm cream. Pour into molds or glasses and let it set in the refrigerator for at least 4 hours (preferably overnight).
  3. Prepare the Almond Crumble: Preheat the oven to 180°C / 350°F. In a bowl, combine all crumble ingredients and work into crumbles with your fingers or a mixer. Spread on a baking sheet lined with parchment paper and bake for about 10-12 minutes until golden brown and crispy. Let cool.
  4. Cook the Berry Compote: In a small saucepan, simmer the berries with sugar and lemon juice over medium heat for about 5-10 minutes, until the berries are soft and the juice has thickened slightly. Let cool.
  5. Plating: Serve the panna cotta (unmolded if desired) with the berry compote and almond crumble.

Style & Taste Tip – Variations & Presentation: Instead of lavender, you can also use tonka bean, lemon, or orange zest for the panna cotta. The berry compote can be adapted seasonally. For a particularly elegant look, serve the panna cotta in wine glasses and garnish with a fresh mint leaf.

3. Grilled Octopus on Mediterranean Chickpea Salad with Chorizo Vinaigrette

Section titled “3. Grilled Octopus on Mediterranean Chickpea Salad with Chorizo Vinaigrette”
A dish that combines rustic charm with elegant finesse: Tender grilled octopus with fine roasted aromas, harmoniously placed on a vibrant, Mediterranean chickpea salad, and finished with a characterful chorizo vinaigrette.

Mediterranean zest for life on a plate: Tender, grilled octopus with wonderful roasted aromas harmonizes perfectly with a fresh, textural chickpea salad. The spicy chorizo vinaigrette adds an irresistible, smoky-spicy accent. A dish that tastes of summer, sun, and sea.

The Soul of This Dish: This dish is an ode to Mediterranean cuisine—sun-ripened, spirited, and full of flavor. The smoky, tender octopus meets the earthy freshness and bite of the chickpea salad, while the chorizo vinaigrette, with its piquant spiciness, adds a bold, unforgettable accent. It is a play of aromas and textures that recalls convivial evenings by the sea and brings pure joie de vivre to the plate.

Difficulty: Medium Preparation Time: approx. 30 minutes (+ cooking time for pre-cooked octopus or 1-1.5 hrs for raw octopus, if needed) Grilling/Cooking Time: approx. 10-15 minutes (for grilling/searing) Servings: For 2-3 people as a main course, for 4 as an appetizer

Ingredients – The Essence of Flavor:

  • For the Octopus:
    • approx. 500-700g (1-1.5 lbs) octopus (pre-cooked or raw—see tip)
    • 2 tbsp olive oil
    • 1 clove of garlic, crushed
    • Juice of 1/2 lemon
    • Salt, freshly ground black pepper
    • Optional: smoked paprika
  • For the Chickpea Salad:
    • 1 can (approx. 400g / 15 oz) chickpeas, rinsed and drained
    • 1 red onion, finely diced or thinly sliced
    • 1 red bell pepper, diced
    • 1/2 cucumber, deseeded and diced
    • 1 handful of cherry tomatoes, halved or quartered
    • Fresh herbs (e.g., flat-leaf parsley, cilantro), chopped
  • For the Chorizo Vinaigrette:
    • 50g (2 oz) chorizo (hot or mild), finely diced
    • 3 tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar
    • 1 tsp Dijon mustard
    • 1 small clove of garlic, very finely chopped or grated (optional)
    • Salt, pepper

Preparation – Step by Step to a Moment of Indulgence:

  1. Prepare the Octopus (if raw): Wash the octopus thoroughly. In a large pot with water, a bay leaf, and possibly a wine cork (an old home remedy for tenderness), simmer over low heat for about 1-1.5 hours until tender (easily pierced with a knife). Let cool and cut into bite-sized pieces. If using pre-cooked octopus, simply cut into pieces.
  2. Make the Chorizo Vinaigrette: Sauté the diced chorizo in a small pan without additional fat over medium heat until crispy and the fat has rendered. Remove from heat. Whisk together olive oil, red wine vinegar, mustard, and garlic (if using). Stir in the still-warm chorizo and its rendered fat. Season with salt and pepper. Close-up of diced chorizo sizzling in a pan, rendering its spicy red oil that will form the base of the vibrant chorizo vinaigrette.
  3. Mix the Chickpea Salad: In a bowl, combine the chickpeas, red onion, bell pepper, cucumber, tomatoes, and fresh herbs. Just before serving, dress with about half of the chorizo vinaigrette.
  4. Grill/Sear the Octopus: Marinate the octopus pieces with olive oil, crushed garlic, lemon juice, salt, pepper, and paprika (if using). Heat a grill pan or grill to high heat. Sear/grill the octopus pieces for about 5-8 minutes on all sides until they have nice roasted flavors and grill marks.
  5. Plating: Arrange the chickpea salad on plates. Top with the grilled octopus and drizzle with the remaining chorizo vinaigrette. Serve immediately.

Style & Taste Tip – Perfect Grilling Technique & Alternatives: Ensure the octopus is cooked long enough before grilling (or buy it pre-cooked) to ensure it’s tender. For a smokier flavor, the octopus can also be cooked on a charcoal grill. If a grill is not available, sear the marinated octopus in a very hot (cast-iron) pan.

Basic Kitchen Techniques & Tips from Style & Taste

Section titled “Basic Kitchen Techniques & Tips from Style & Taste”

Excellent preparation (“Mise en Place”) is the foundation of any successful culinary creation. Precisely chop all ingredients, have spices and utensils ready, and read the entire recipe carefully before you begin. This minimizes stress, optimizes timing, and leads to superior results.