NEFF N17HH10N0A, N17HH20N0A Recipe

COOKING PASSION SINCE 1877

RECIPES FOR ANY COOKING PERSONALITY

The cookbook for your NEFF warming drawer

The cookbook for the Neff warming drawer

Imaginative recipes for bold cooks

For us, the kitchen is the greatest workplace in the world. This is why we are passionately working to make it even smarter. As every amateur chef works on refining their dishes, so too do we aim to refine our products. This drives us on each and every day to seek new ideas which make even the preparation of food a treat. Your Neff warming drawer will now not only let you keep your food and plates warm, but also defrost tasty meals, allow dough to prove or gently cook good cuts of meat so they are tender. The recipes in this cookbook will always provide you with new ideas. Let yourself be inspired by these recipes and the possibilities offered by your NEFF warming drawer. All the recipes will consistently turn out well, as they have been specially tailored to this appliance. All the specifications have been developed and tested in our cooking studio. We hope you enjoy trying the recipes out!

Abbreviations and quantities ..............................................................................8

Starters and salads ........................................................................................... 11

Side dishes and vegetables, vegetarian dishes and bakes ................................. 21

Fish and seafood .............................................................................................. 27

Poultry and meat .............................................................................................. 31

Desserts and sweet dishes ............................................................................... 53

Index of recipes ................................................................................................ 60

ABBREVIATIONS

AND QUANTITIES

ABBREVIATIONS WEIGHTS AND CAPACITY MEASURES

ml Millilitres

l Litres

g Grams

kg Kilograms

cm Centimetres

mm Millimetres

tbsp Tablespoon

tsp Teaspoon

lvl Level

hpd Heaped

frzn Frozen

e.g. For example

min. Minutes

hr. Hours

min. At least

approx. Approximately

Ø Diameter

SPOON MEASURES

Level tsp Level tbsp Heaped tsp Heaped tbsp

Baking powder 3 g 6 g 7 g 13 g

Butter 3 g 8 g 10 g 18 g

Honey 6 g 13 g 12 g 26 g

Jam 6 g 18 g 14 g 36 g

Flour 3 g 7 g 5 g 15 g

Oil 3 g 12 g - -

Salt 5 g 13 g 8 g 24 g

Mustard 4 g 12 g 11 g 26 g

Breadcrumbs 2 g 8 g 4 g 14 g

Water/milk 5 g 15 g - -

Cinnamon 2 g 3 g 4 g 11 g

Sugar 3 g 9 g 6 g 17 g

1 kg 1000 g 100 dg 2.22 lb

1 l 1000 ml 100 cl 10 dl

STARTERS

AND SALADS

Mediterranean salad with poulard breast

MCRC01745407_BO_Salat mediterran mit PoulardenbrustscheibenMCRC01745349_SE_Salat mediterran mit PoulardenbrustscheibenMCRC01745497_NF_Salat mediterran mit PoulardenbrustscheibenSaladsPoultryChickenPreparation methodsSlow cookingRecipe categoriesStarters, Salads

For 4 servings Glass roasting dish with lid, Cooking time: 2 hrs-2 hrs 10 mins

12 Starters and salads

[Index: ]

MEAT:

PREPARATION

2 poulard breast fillets without skin, each approx. 180 g Sea salt Pepper, freshly ground 1 tbsp flaked almonds 1 tbsp breadcrumbs 1 tsp sweet paprika 1 tbsp olive oil

SALAD:

300 g cos lettuce 4 pickled pimiento peppers 4 preserved black olives, pitted Sea salt Pepper, freshly ground ½ tsp sugar 50-60 ml white balsamic vinegar 4 tbsp olive oil

Per serving 293 kcal, 8 g carbs, 19 g fat, 23 g protein

1. Place the glass roasting dish with lid in the warming drawer and warm for 30 minutes on Setting 4.

2. Rinse the poulard breast fillets briefly in cold water and pat dry. Season with sea salt and pepper.

3. Break up the almonds and mix with breadcrumbs and ground paprika. Roll the poulard breast fillets in the mixture.

4. Heat the olive oil in a pan on the hob and fry the fillets on each side for around 3-4 minutes.

5. Place the fillets in the preheated glass roasting dish and cover. Cook on Setting 3 in the warming drawer for 2 hours-2 hours 10 minutes.

6. Trim the cos lettuce and remove the stalk. Cut the leaves into bite-size pieces and rinse in briefly cold water.

7. Cut the peperoncini and olives into quarters.

8. Make a dressing out of sea salt, pepper, sugar,

balsamic vinegar and olive oil. Mix the cos lettuce, peperoncini and olives in a bowl.

9. Cut the poulard breast fillets into slices. Add the dressing, mix, season again and allow to stand for around 10 minutes.

10. Then add the cos lettuce, peperoncini and olives. Mix all together and arrange on plates in portions.

Starters and salads 13

Quinoa-cauliflower salad with broccoli and Romanesco

MCRC01745379_BO_Quinoa_Blumenkohlsalat mit Brokkoli und RomanescoMCRC01745339_SE_Quinoa_Blumenkohlsalat mit Brokkoli und RomanescoMCRC01777843_NF_Quinoa-BlumenkohlsalatVegetarian recipesStartersPreparation methodsCookingRecipe categoriesStarters, SaladsVegetarian recipes

For 4 servings Pan with lid, Cooking time: 25-30 mins

14 Starters and salads

[Index: ] [Index: ]

QUINOA:

PREPARATION

200 g quinoa 20 g butter 500 ml water Sea salt Pepper, freshly ground

VEGETABLES:

250 g cauliflower 250 g broccoli 250 g Romanesco Sea salt ½ tsp sugar Pepper, freshly ground 100 ml red wine vinegar 50 ml walnut oil 1 small, red pointed pepper

Per serving 387 kcal, 38 g carbs, 19 g fat, 12 g protein

1. Preheat the warming drawer for 30 minutes on Setting 4.

2. Pour the quinoa into a sieve, wash under running water and allow to drain.

3. Heat the butter in a pan on the hob. Add the quinoa, fry briefly, add water and bring to the boil.

4. Cover with the lid and cook the quinoa on Setting 3 in the warming drawer for 25-30 minutes.

5. Cut up the cauliflower, broccoli and Romanesco into small, bite-size pieces and rinse briefly. Cook al dente in boiling salted water one after the other and put to one side.

6. Make a dressing with sea salt, sugar, pepper, red wine vinegar and walnut oil. Add the cauliflower to the dressing and allow to stand.

7. Season the quinoa with sea salt and pepper and stir briefly with a fork. Add to the cauliflower and allow to stand again.

8. Wash the pointed pepper, cut in half and remove the seeds. Cut into very small cubes. Add with the broccoli and Romanesco to the quinoa-cauliflower salad and mix everything well.

9. Season the salad again and serve.

Starters and salads 15

Satay skewers on lemongrass-basmati rice

MCRC01748051_BO_Satespiesschen auf Zitronengras_BasmMCRC01748114_SE_Satespiesschen auf Zitronengras_BasmMCRC01748157_NF_Satespiesschen auf Zitronengras_BasmStartersPoultryChickenPreparation methodsSlow cookingRecipe categoriesPoultryStarters, Salads

For 4 servings Glass roasting dish with lid, Pan with lid, Cooking time: 60-65 mins

16 Starters and salads

[Index: ]

MEAT:

PREPARATION

2 chicken breast fillets without skin, each 150 g 1 walnut-sized piece fresh ginger 1 garlic cloves 3 tbsp dark soy sauce 3 tbsp peanut oil 2 small shallots, each 30 g 200 ml veal stock Cayenne pepper 40 g salted peanuts, chopped

RICE:

25 g butter 200 g basmati rice 1 stalk lemongrass Salt

IN ADDITION:

Cocktail sticks

Per serving 465 kcal, 41 g carbs, 21 g fat, 27 g protein

1. Place the glass roasting dish with lid in the warming drawer and preheat for 30 minutes on Setting 4.

2. Rinse the chicken breast fillets briefly in cold water, pat dry and cut into cubes 2-3 cm in size.

3. Peel the ginger and garlic and dice very finely. Mix the soy sauce with 1 tbsp peanut oil and add half of the ginger and garlic. Mix the cubes of chicken with the marinade and allow to stand for around 30 minutes.

4. Then thread the cubes of chicken onto 8 small wooden skewers.

5. Heat 2 tbsp peanut oil in a pan and fry the skewers on each side for 3-4 minutes.

6. Place the skewers in the preheated glass roasting dish and cover. Cook on Setting 3 in the warming drawer for 60-65 minutes.

7. For the sauce add the remaining ginger and garlic to the pan. Peel the shallots and dice very finely. Also add to the pan and cook gently all together. Deglaze with veal stock and season again with soy sauce.

8. For the rice heat the butter in a pan, add the rice and briefly cook on a low heat.

9. Wash the lemon grass, crush with the back of a knife and add to the rice. Add 400 ml water and simmer gently for 5-6 minutes on the hob on a low heat. Place the covered pan in the warming drawer 30-35 minutes before the skewers will be done and cook as indicated. Stir the rice with a fork while cooking.

10. Reheat the sauce, season again and add the chopped peanuts.

11. Remove the lemon grass after cooking and season the rice with salt. Arrange on warmed plates and distribute the skewers. Add the hot sauce and serve immediately.

Starters and salads 17

Stuffed cuttlefish on baby spinach

MCRC01748067_BO_Gefuellte Sepia auf BabyspinatMCRC01748110_SE_Gefuellte Sepia auf BabyspinatMCRC01748152_NF_Gefuellte Sepia auf BabyspinatStartersFishSaltwater fishPreparation methodsSlow cookingRecipe categoriesFish

For 4 servings Glass roasting dish with lid, Cooking time: 60-70 minutes

18 Starters and salads

[Index: ] [Index: ]

SALMON MIXTURE:

PREPARATION

100 g fresh salmon fillet 1 lemon Sea salt Approx. 50 ml cream White pepper, freshly ground

CUTTLEFISH:

4 fresh cuttlefish (squid tentacles with head), each approx. 160 g Sea salt 1 tbsp breadcrumbs 1 tsp flour 1 tsp paprika 2 tbsp olive oil 20 g butter

BABY SPINACH:

200 g baby spinach 1 small shallot 1 small garlic cloves 20 g butter Sea salt Nutmeg, freshly grated

Per serving 657 kcal, 10 g carbs, 64 g fat, 11 g protein

1. Place the glass roasting dish with lid in the warming drawer and preheat for 30 minutes on Setting 4.

2. Rinse the salmon fillet briefly in cold water and pat dry. Cut into cubes 2 cm in size and place in the freezer compartment for around 30 minutes to freeze.

3. Squeeze the lemon. Remove 1 tsp for the salmon mixture.

4. Rinse the cuttlefish briefly in cold water, pat dry, season with salt and drizzle with lemon juice.

5. Purée the salmon fillet with sea salt and slowly pour the cream in. Season the salmon mixture with sea salt, pepper and lemon juice again.

6. Fill the cuttlefish with the salmon mixture and if necessary, secure with kitchen string.

7. Mix breadcrumbs, flour and ground paprika and turn the cuttlefish in the mixture.

8. Heat the olive oil with the butter in a roaster and fry the filled cuttlefish on all sides for 5-6 minutes until golden brown.

9. Place in the preheated glass roasting dish and cover. Cook on Setting 3 in the warming drawer for 60-70 minutes.

10. Rinse the baby spinach briefly in cold water. Peel the shallot and garlic and dice finely. Heat the butter in a pan and cook the shallots and garlic gently. Add the baby spinach and briefly cook on a low heat. Season again with salt and nutmeg.

11. Arrange the baby spinach on warmed plates. Cut the cuttlefish in half, place on the baby spinach and serve immediately.

Starters and salads 19

+ 43 hidden pages

NEFF N17HH10N0A, N17HH20N0A Recipe

Specifications and Main Features

Frequently Asked Questions

User Manual

The cookbook for the Neff warming drawer

Imaginative recipes for bold cooks

TABLE OF CONTENTS

SPOON MEASURES

Level tsp Level tbsp Heaped tsp Heaped tbsp

MEAT:

PREPARATION

SALAD:

1. Place the glass roasting dish with lid in the warming drawer and warm for 30 minutes on Setting 4.

2. Rinse the poulard breast fillets briefly in cold water and pat dry. Season with sea salt and pepper.

3. Break up the almonds and mix with breadcrumbs and ground paprika. Roll the poulard breast fillets in the mixture.

4. Heat the olive oil in a pan on the hob and fry the fillets on each side for around 3-4 minutes.

5. Place the fillets in the preheated glass roasting dish and cover. Cook on Setting 3 in the warming drawer for 2 hours-2 hours 10 minutes.

6. Trim the cos lettuce and remove the stalk. Cut the leaves into bite-size pieces and rinse in briefly cold water.

7. Cut the peperoncini and olives into quarters.

9. Cut the poulard breast fillets into slices. Add the dressing, mix, season again and allow to stand for around 10 minutes.

10. Then add the cos lettuce, peperoncini and olives. Mix all together and arrange on plates in portions.

QUINOA:

PREPARATION

VEGETABLES:

1. Preheat the warming drawer for 30 minutes on Setting 4.

2. Pour the quinoa into a sieve, wash under running water and allow to drain.

3. Heat the butter in a pan on the hob. Add the quinoa, fry briefly, add water and bring to the boil.

4. Cover with the lid and cook the quinoa on Setting 3 in the warming drawer for 25-30 minutes.

5. Cut up the cauliflower, broccoli and Romanesco into small, bite-size pieces and rinse briefly. Cook al dente in boiling salted water one after the other and put to one side.

6. Make a dressing with sea salt, sugar, pepper, red wine vinegar and walnut oil. Add the cauliflower to the dressing and allow to stand.

7. Season the quinoa with sea salt and pepper and stir briefly with a fork. Add to the cauliflower and allow to stand again.

8. Wash the pointed pepper, cut in half and remove the seeds. Cut into very small cubes. Add with the broccoli and Romanesco to the quinoa-cauliflower salad and mix everything well.

9. Season the salad again and serve.

MCRC01748051_BO_Satespiesschen auf Zitronengras_BasmMCRC01748114_SE_Satespiesschen auf Zitronengras_BasmMCRC01748157_NF_Satespiesschen auf Zitronengras_BasmStartersPoultryChickenPreparation methodsSlow cookingRecipe categoriesPoultryStarters, Salads

MEAT:

PREPARATION

RICE:

IN ADDITION:

1. Place the glass roasting dish with lid in the warming drawer and preheat for 30 minutes on Setting 4.

2. Rinse the chicken breast fillets briefly in cold water, pat dry and cut into cubes 2-3 cm in size.

3. Peel the ginger and garlic and dice very finely. Mix the soy sauce with 1 tbsp peanut oil and add half of the ginger and garlic. Mix the cubes of chicken with the marinade and allow to stand for around 30 minutes.

4. Then thread the cubes of chicken onto 8 small wooden skewers.

5. Heat 2 tbsp peanut oil in a pan and fry the skewers on each side for 3-4 minutes.

6. Place the skewers in the preheated glass roasting dish and cover. Cook on Setting 3 in the warming drawer for 60-65 minutes.

7. For the sauce add the remaining ginger and garlic to the pan. Peel the shallots and dice very finely. Also add to the pan and cook gently all together. Deglaze with veal stock and season again with soy sauce.

8. For the rice heat the butter in a pan, add the rice and briefly cook on a low heat.

10. Reheat the sauce, season again and add the chopped peanuts.

11. Remove the lemon grass after cooking and season the rice with salt. Arrange on warmed plates and distribute the skewers. Add the hot sauce and serve immediately.

MCRC01748067_BO_Gefuellte Sepia auf BabyspinatMCRC01748110_SE_Gefuellte Sepia auf BabyspinatMCRC01748152_NF_Gefuellte Sepia auf BabyspinatStartersFishSaltwater fishPreparation methodsSlow cookingRecipe categoriesFish

SALMON MIXTURE:

PREPARATION

CUTTLEFISH:

BABY SPINACH:

1. Place the glass roasting dish with lid in the warming drawer and preheat for 30 minutes on Setting 4.

2. Rinse the salmon fillet briefly in cold water and pat dry. Cut into cubes 2 cm in size and place in the freezer compartment for around 30 minutes to freeze.

3. Squeeze the lemon. Remove 1 tsp for the salmon mixture.

4. Rinse the cuttlefish briefly in cold water, pat dry, season with salt and drizzle with lemon juice.

5. Purée the salmon fillet with sea salt and slowly pour the cream in. Season the salmon mixture with sea salt, pepper and lemon juice again.

6. Fill the cuttlefish with the salmon mixture and if necessary, secure with kitchen string.

7. Mix breadcrumbs, flour and ground paprika and turn the cuttlefish in the mixture.

8. Heat the olive oil with the butter in a roaster and fry the filled cuttlefish on all sides for 5-6 minutes until golden brown.

9. Place in the preheated glass roasting dish and cover. Cook on Setting 3 in the warming drawer for 60-70 minutes.

10. Rinse the baby spinach briefly in cold water. Peel the shallot and garlic and dice finely. Heat the butter in a pan and cook the shallots and garlic gently. Add the baby spinach and briefly cook on a low heat. Season again with salt and nutmeg.

11. Arrange the baby spinach on warmed plates. Cut the cuttlefish in half, place on the baby spinach and serve immediately.