8 large floury potatoes
4 red onions (or shallots)
4 cloves of garlic
2 sprigs of rosemary
coarse sea-salt
freshly ground pepper
olive oil


1) Wash 8 large floury potatoes thoroughly, or peel them finely, and slice them evenly into chunky wedges.

2) Peel 4 red onions and cut them into quarters (or use shallots cut into halves).

3) Place them in the ovenproof Play of Colors cooking baking dish along with 4 cloves of garlic. 

4) Add the leaves from 2 sprigs of rosemary, coarse sea-salt and freshly ground pepper.

5) Drizzle some olive oil over your ingredients and bake in the oven at 180°C for 30-40 minutes. Remove from the oven to turn the ingredients occasionally.



100 g butter
100 g sugar
300 g raspberry (frozen)
2 tbsps of lemon juice 
1 pck. of vanilla sugar
100 g plain flour
50 g ground almonds
a little bit butter for the baking-dishes


1) Butter the ‚Play of Colors cooking‘-baking dishes and sprinkle with sugar.

2) Mix the raspberry with the lemon juice, vanilla sugar and 20 g sugar and fill it into the ‚Play of Colors cooking‘- baking dishes.

3) Mix the plain flour with the almonds and the rest of the sugar (80 g). Add the butter in small pieces and create a crumble texture. Spread the crumble mixture over the raspberry and bake in a preheated oven at 180°C (fan oven 160°C) for 25 minutes, until the crumble is golden brown and crunchy. Leave to cool a little before serving. 



Special requirements require special preparation. You have guests who have nut allergies or other intolerances?  The single portion dishes are an ideal solution for adapting the ingredients.


Source: Meine Familie & ich, schnell & gut, Edition 2/2018



ready-to-cook sea bream
untreated lemon
2 sprigs of rosemary
4 sprigs of thyme
2 cloves of garlic
2 spring onions
8 black olives
6 cocktail tomatoes
coarse sea salt
freshly ground pepper
olive oil




1) Preheat the oven to 200°C.

2) Make two diagonal slashes in the thickest part of the sea bream’s skin, and season the fish inside and outside with pepper and salt.

3) Fill the fish with slices of lemon and sprigs of the herbs. 

4) Place the seasoned fish in your PLAY OF COLORS baking dish

5) Spread the rest of the herbs, the halved cloves of garlic, the spices and vegetables evenly around the fish, and drizzle everything with olive oil. 

6) Bake on the middle shelf of a preheated oven at 200°C (top and bottom heat) for 20-25 minutes. 



Add 100 ml of white wine to the olive oil and herbs and mix well. Pour the mixture over the sea bream before placing it in the oven. Turn once during cooking.



4 medium-sized bell peppers
500 g minced beef and pork 
(or 500 g minced beef if preferred)
1 clove of garlic, finely chopped
1 onion, finely chopped
3 tbsps of sweet paprika powder
salt and pepper to taste
½ bunch of fresh parsley, chopped
2 eggs
80 g breadcrumbs (10 tbsps)
1 tbsp cooking oil

1000 g puréed tomatoes
2 tbsps tomato purée (concentrated)
1 cup of water
1 clove of garlic, finely chopped
1 pinch of ground cloves
1 bay leaf
2 pinches of ground cinnamon
1 pinch of ground anise (optional)
2 tbsps sweet paprika powder
salt, pepper
1 tbsp Demerara sugar


1) Wash the peppers, slice off the tops and put them aside for later. Remove the seeds from inside the peppers. If necessary, take a thin slice off the bottom of the peppers, so that they stand upright in the casserole.

2) In a bowl, mix the mince, garlic, onion, egg, all of the spices and the breadcrumbs to a smooth mixture. Fill the peppers to the top with the mixture. Fry the peppers meat-side down in a non-stick pan with 1 tbsp of oil until golden brown.

3) Tip the puréed tomatoes into your PLAY OF COLORS casserole and stir in the tomato purée, some water, the sugar and all of the spices.

4) Put the filled peppers into the seasoned tomato sauce and place the top back onto each of the peppers. Cover the PLAY OF COLORS casserole with the glass lid and place in a preheated oven. Leave the peppers to cook for 1 h 30 mins at 175°C (fan oven 160°C). 


PLAY OF COLORS cooking-Tip: 

The stuffed peppers can easily be kept warm in the oven, in case the pleasant conversation exchanged over an aperitif goes on a little longer than expected…



4 cooking apples
2 tbsps of lemon juice
1 tbsp and 100 g of sugar
2 tbsps of melted butter
150 g plain flour
50 g ground almonds
½ tsp cinnamon
a pinch of salt
100 g cold butter
4 low-sided ovenproof baking dishes (each about 0.4 l)


1) Peel, core and slice the apples. Quickly mix the apple slices with the lemon juice, 1 tbsp of sugar and the melted butter, and distribute evenly among the dishes.

2) Mix the flour with the ground almonds in a large bowl. Add the rest of the sugar, cinnamon and a little pinch of salt. Cut the butter into small pieces and rub it in to the dry ingredients using your fingertips to create a crumbly texture.


3) Spread the crumble mixture over the apples and bake in a preheated oven at 180°C (fan oven 160°C) for 25 minutes, until the crumble is golden brown and crunchy. Leave to cool a little before serving. Sprinkle with icing sugar to taste.



750 g ripe mango
200 g red pepper
200 g green pepper
1 red onion
1 fresh chili pepper
1 lime
fresh coriander
2 tbsps oil
sea salt
freshly ground pepper


Peel the mangos and remove the flesh from the stone by cutting it into longwise stripes. Cut the fruit flesh into small cubes. Cut the peppers into quarters, remove the seeds, and cut them into small cubes, too. Peel the onion, remove the seeds from the chili pepper and chop both very finely. Press the juice from the lime. Finely chop the fresh coriander. Combine all of the ingredients with the oil in a bowl. Season with salt and pepper, chill and leave for at least half an hour.

›› The mango salsa lends a Caribbean note to grilled meat.

›› The marinade can also be prepared in advance the day before, which allows the herbs and spices to flavour the olive oil more intensively.



60 ml olive oil
2 tbsps of fresh, chopped rosemary leaves
1 tsp of crushed chili flakes
1 tsp of freshly ground black pepper


Mix the rosemary and spices with the oilve oil. Brush the steak with the marinade and leave for 2-4 hours.

›› The marinade can also be prepared in advance the day before, which allows the herbs and spices to flavour the olive oil more intensively.


250 g large prawn tails
500 g cherry tomatoes
2 cloves of garlic
1 tsp of thyme
1 untreated lemon
sea salt, freshly ground pepper
1-2 tbsps of aceto bianco
5 tbsps of olive oil
basil leaves to garnish


1)  Wash the cherry tomatoes and remove half of them from the stem. Cut them into quarters, add 1 clove of garlic, thyme, salt and pepper and use a hand blender to chop the mixture roughly.

2) Remove the other half of the tomatoes from the stem and cut crosses into the top of them. 

3) Wash the lemon in hot water and grate the rind. Deseed the chilli and cut it into thin rings, and cut the other clove of garlic into fine slices.

4) Mix the aceto bianco with the lemon, garlic, chili and a little olive oil, place the prawns in the mixture and leave them to marinade briefly.

5) Distribute the tomato purée evenly between the PLAY OF COLORS oven dishes and lay the tomatoes and prawns onto the tomato mixture.

6) Season with salt and pepper, and drizzle with olive oil.

7) Bake in a preheated oven at 200°C (fan oven 175°C) for 15-20 minutes. Garnish with basil leaves before serving.