Recipe Ideas From the Fryd Community

Last updated: 21.07.2025

Reading time: 7 minutes

It's harvest time and that means surplus fresh vegetables need to be processed or preserved. We asked our Fryd community for their favorite recipe ideas. Here you'll find inspiration for yourself and perhaps a recipe or two that you'd like to try out.

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Dip with radishes by Sandar MH/ From the Fryd community

Dip With Radishes to Enjoy Fresh

Dip with radishes by Sandar MH/ From the Fryd community

Ingredients:
for approx. 4 portions
- 200 g/7 oz radishes
- 200 g/7 oz cream cheese (natural)
- salt (as required, to soften and season)
- pepper (to taste)
- optional: fresh herbs (e.g. chives or parsley)
- baguette or bread to serve

Preparation:

Wash, clean and coarsely grate the radishes.
If the radishes are very spicy: Sprinkle with a little salt and leave to infuse for 5-10 minutes. Then drain off the resulting liquid.
Add the radishes to the cream cheese and mix well.
Season to taste with salt, pepper and optional fresh herbs.
Serve on fresh baguette or bread.

Source: Recipe by Yotam Ottolenghi

Recipe by Sandar MH/ From the Fryd community

Creamy Eggplant Dip

Recipe by Sandar MH/ From the Fryd community

Ingredients:
for 4 people

- 2 eggplants, pricked with a fork
- 2 spring onions
- 75 ml/5 tbsp olive oil
- 6 cloves of garlic, sliced
- 6 anchovy fillets (optional)
- 1 organic lemon (3 thin strips of zest + 1.5 tsp juice)
- 75 g/2.6 oz yogurt (or vegan alternative)
- 2 tsp Dijon mustard
- 25 g/0.9 oz Parmesan (or vegan: yeast flakes), freshly grated
- salt & pepper

Preparation:

Preheat the oven to 200 °C/390 °F top and bottom heat.
Place the eggplants on a baking tray lined with baking paper and cook for 40 minutes.
Add the spring onions and cook for a further 10 minutes.
Leave the eggplants to cool slightly, then peel them and leave to drain in a sieve for 20 minutes.
In a frying pan, simmer the olive oil, anchovies, garlic and lemon zest strips over a medium heat for 12 minutes until the garlic is soft but not browned. Leave to cool.
Roughly chop the eggplants and spring onions, blend in a blender with the yogurt, mustard, Parmesan, lemon juice, ½ tsp salt and plenty of pepper.
Add the garlic, anchovy and lemon oil with the lemon zest and puree everything to a smooth cream.

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Recipe idea from PeaChes/ From the Fryd community

Delicious Broccoli Fennel Terrine

Recipe idea from PeaChes/ From the Fryd community

Ingredients:

- 1 head of broccoli
- 1 bulb of fennel
- 1 cup of mascarpone
- 1 pck of cooked ham
- spices of your choice

And This Is How It Works

Divide the broccoli into small florets. Cut the fennel lengthwise into thin slices, set aside the fennel greens.
Blanch the broccoli and fennel in a pan of boiling water for 3 minutes. Drain.
Heat the oil in a large pan, add the broccoli, fennel and diced cooked ham and fry briefly.
Deglaze with water, stir in the mascarpone and bring to the boil while stirring.
Season to taste with salt and pepper.
Serve on plates and garnish with some fennel greens.

Recipe by Jonathan Heize/ From the Fryd community

Spicy Melon and Cucumber Salad

Recipe by Jonathan Heize/ From the Fryd community

Ingredients:
for approx. 4 people

- 1/2 honeydew melon
- 1 cucumber
- 250 g/8.8 oz feta cheese (made from cow's, sheep's or goat's milk)
- 3 tbsp sugar
- juice of 1 lemon
- salt
- pepper
- fresh mint or oregano/marjoram (to taste)

Preparation

Remove the seeds from the honeydew melon, peel and cut into bite-sized pieces.
Cut the cucumber into small pieces too.
Place both in a large bowl.
Crumble the feta cheese on top.
Season with sugar, lemon juice, salt and pepper.
Add chopped mint or oregano/marjoram to taste.
Mix everything together carefully and chill until ready to serve.

Caramelized onions from PeaChes/ From the Fryd community

Caramelized Balsamic Onions

Caramelized onions from PeaChes/ From the Fryd community

Ingredients:
for approx. 4 portions

- 4-5 red onions (approx. 500 g/1.1 lb)
- 3 tbsp cane sugar
- 4-5 sprigs of fresh thyme (or 1 tsp dried thyme)
- 100 ml/3.4 fl. oz. dark balsamic vinegar
- salt
- pepper
- spices of your choice (e.g. a pinch of chili or nutmeg)

And This Is How It Works

Peel the onions and cut into fine rings.
Melt the cane sugar in a large pan over a medium heat.
Add the onion rings and slowly caramelize, stirring, until they are translucent and the sugar has completely melted.
Pluck the thyme leaves from the sprigs, add to the onions and stir briefly.
Deglaze with balsamic vinegar, increase the heat slightly and allow the liquid to reduce until it reaches a syrupy consistency.
Season to taste with salt, pepper and other spices if necessary.
Serve warm or cold - goes well with grilled meats, cheese platters or simply on a fresh baguette.

Instructions from PeaChes (picture is before straining)/ From the Fryd community

Instructions for an Oil Extract

Instructions from PeaChes (picture is before straining)/ From the Fryd community

What you need:
for approx. 250 ml/1 cup oil

- 1-2 handfuls of plant material of your choice (e.g. flowers, leaves, herbs)
- 250 ml/1 cup vegetable oil of your choice (e.g. jojoba oil, argan oil, almond oil, sunflower oil)

Tip: If you want to make a scented oil, you should use a neutral-smelling oil such as jojoba oil or almond oil.

Instructions:

Harvest: Harvest the plant material on a sunny day after the morning dew has dried.
Pre-drying: Spread the flowers or leaves loosely on a clean cloth and leave to dry for 24 hours to allow excess moisture to escape.
Prepare: Prepare a clean, sterilized and dry screw-top jar.
Fill: Roughly chop the plant material, filling the jar no more than halfway.
Adding oil: Fill with the desired oil until the plant material is completely covered. Close the jar tightly.
Leave to infuse: Keep the jar in a dark place at normal temperature and shake gently once a day.
Strain: After at least 14 days (preferably longer), pour the oil through a fine sieve into a sterile, dark container.
Storage: Store in a cool, dark place. Shelf life depends on the oil used (usually approx. 12 months).
Tip: Depending on the choice of plant, this oil is suitable for skin care, massages or as a base for ointments, for example.

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Author

Marie

Marie is an agronomist. She is particularly interested in the sustainable and organic cultivation of vegetables and other plants. In her own garden, she gained experience and likes to try things out to learn from nature. She is particularly interested in the values and principles of permaculture, in order to contribute not only to the well-being of nature, but also to the well-being of people and future generations.

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Picked the pears today. They’ll be left to ripen a bit more now. Harvested windfall apples, parsnips, tomatoes, strawberries, Swiss chard, cucumbers, and zucchini again. The beans are growing well, and the first flowering shoots are pushing their way up. The butternut squash is also growing well—I wasn’t expecting that at all—and there’s even a small one on the vine. The Goldita tomato is going wild. The taste is so-so, but it’s well-suited for outdoor growing. The same goes for the Moneymaker variety. The physalis has turned into a real bush, and the fruits are really delicious. The purple stonecrop is reaching toward the light. It needs more sun. The spot under the tree is more than just partial shade. The flowers are still very pretty, though.