NEFF T26DS59N0A, T27DA69N0A, T29TA79N0A, T29DA79N0A Recipe

COOKING PASSION SINCE 1877

COOKING WITH
FIRE AND FLAME

Recipes for your gas cooktop
with FlameSelect®

2

The cookbook for the

Neff cooktop with FlameSelect®

Cooking with fire and flame

Cooking over fire is probably the most authentic type of cooking there
is - and a must for amateur chefs who have a passion for cookery.
With our new gas hobs featuring FlameSelect® cooking isn't just fun ­it's a reliable affair as well.

Simply select one of the nine heat settings and see how the flame
changes size, exactly how you want. You can cook sear, sauté or
simmer your dish - our patented step valve will do the rest.

Discover real cooking: with fire and flame. But you don't need to do
without comfort here. Delight your guests with tender Iberian pork,
tasty fried calamari and white chocolate truffles!

The recipes in this cookbook will always provide you with new ideas.
Let yourself be inspired by them and the possibilities offered by your
Neff cooktop. All recipes will consistently turn out well as they have
been specially tailored to your appliance. Everything has been lovingly
developed and tested at our cooking studio.

Happy cooking!

TABLE OF CONTENTS

Starters and side dishes ................................................................................... 15

Stews and soups ..............................................................................................27

Pasta and rice .................................................................................................. 39

Poultry and meat .............................................................................................. 45

Fish and seafood .............................................................................................. 57

Desserts and sweet dishes ............................................................................... 65

Index of recipes ................................................................................................ 86

8

FLAMESELECT®

USEFUL INFORMATION ABOUT YOUR APPLIANCE
AND THE RECIPES

Cooking means precision. For this reason the recipes in this brochure have been carefully
tailored to your appliance with its nine heat settings. To make using it easier, you will find
some basic information below.

BURNER SELECTION

There are four different types of burner to choose from: the standard output burner, the high
output burner, the wok burner and the economy burner. The recipes in this brochure mostly
use the high output burner, the wok burner and the economy burner. If necessary, please
check in your instruction manual which type of burners your appliance has.
We recommend a specific burner for each recipe. Underneath the title of the recipe you can
see what burner is involved. The relevant setting can be found directly in the recipe.
If you wish to cook your dish on another burner, you may have to adjust the settings and
cooking times.

HEAT SETTINGS

With your new cooktop you can choose between 9 heat settings. Select the appropriate
setting depending on the food and cooking method.

› Bringing to the boil

œ Boiling/cooking/braising

œ Simmering, gentle boiling

š Searing

™ Gentle frying

Ÿ Melting, liquefying

Settings 7-9

Settings 4-7

Settings 1-3

Settings 6-9

Settings 1-5

Settings 3-5

10

TIMES

The times given for boiling, frying and deep frying are basically guide values. They will
depend on the quality, quantity and composition of the food as well as the cookware used.
For this reason the recipes always give approximate times (approx.).

COOKWARE

For boiling use a frying pan or stainless steel saucepan in the size indicated. The size of the
pan refers to the diameter of its bottom.

The instruction manual for your cooktop contains information and many tips for cooking
with the nine settings. Please make sure you read the instruction manual carefully.

11

ABBREVIATIONS AND QUANTITIES

84

84

ABBREVIATIONS NUTRITIONAL INFORMATION

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

Butter 3 g 8 g 10 g 18 g
Peanut butter 4 g 7 g 7 g 14 g
Honey 6 g 13 g 12 g 26 g
Flour 3 g 7 g 5 g 15 g
Oil 3 g 12 g - ­Breadcrumbs 2 g 6 g 4 g 11 g
Salt 5 g 13 g 8 g 24 g
Soy sauce 4 g 9 g - ­Tomato purée 5 g 11g 8 g 16 g
Water/milk 5 g 15 g - ­Lemon juice 4 g 9 g - ­Sugar 3 g 9 g 6 g 17 g

kcal Kilocalories
FFat
carb Carbohydrates
P Protein

WEIGHTS AND CAPACITY MEASURES

1 kg 1000 g 100 dg 2.22 lb
1 l 1000 ml 100 cl 10 dl

13

14

STARTERS AND SIDE DISHES

Marinaded aubergines

MCRC01821878_BO_Marinierte_Auberginen_2882MCRC01822012_NF_Marinierte_Auberginen_2850MCRC01822104_SE_Marinierte_Auberginen_2811MCRC01821732_BA_Marinierte_Auberginen_2820Side dishesVegetablesPreparation methodsCookingMarinatingRecipe categoriesStarters, SaladsSide dishes, Bakes

For 4 servings
Wok burner max. 5 kW, Saucepan Ø 24 cm

16 Starters and side dishes

[Index: ] [Index: ]

AUBERGINES:
MARINATING TIME: 12 HOURS

600 g aubergines
150 g salt
750 ml water
4 bay leaves
300 ml white wine vinegar
1 chilli or cayenne pepper

FLAVOURED OIL:

5 cloves garlic
¼ tsp oregano
200 ml olive oil
5 peppercorns

Per serving
429 kcal, 5 g carbs, 45 g fat,
2 g protein

PREPARATION

1. Wash the aubergines, peel and cut into slices 2-3 cm
thick. Sprinkle the slices with plenty of salt to remove the
bitterness. Then cover and leave to rest for 2 hours.

2. Next, wash the aubergines well to remove the salt.
Then pat dry and cut into sticks.

3. For the marinade bring water, bay leaves, vinegar and
chilli to the boil in a pan at setting 5 for
approx. 7 minutes. Add the aubergines, turn down to
setting 4 or lower and cook for 3½ minutes.

4. Cover and allow the aubergines to infuse in the
marinade for 12 hours. Then drain and place in a dish.

5. For the flavoured oil peel the garlic cloves, chop finely
and mix in a bowl with the oregano, oil and freshly
ground peppercorns.

6. Pour the flavoured oil over the aubergines.

Tip:
Serve the marinaded aubergines with toasted bread.

Starters and side dishes 17

Vitello tonnato

MCRC01822118_SE_Vitello_Tonnato_1270MCRC01821907_BO_Vitello_Tonnato_1234MCRC01822028_NF_Vitello_Tonnato_1295MCRC01821744_BA_Vitello_Tonnato_1250MeatVealPreparation methodsRoastingDeep-fat fryingRecipe categoriesMeat

For 4 servings
High output burner, Saucepan Ø 24 cm

18 Starters and side dishes

[Index: ]

VEAL JOINT:
CHILLING TIME: 4-6 HOURS

500 g fillet of veal
Salt
Pepper
1 tbsp vegetable oil
1 sprig thyme
1 bay leaf
1,5 l water
1 l white wine

SAUCE:

100 g tuna in oil
3 anchovy fillets in oil
2 egg yolks
50 ml sherry vinegar
140 ml vegetable oil
20 g capers

IN ADDITION:

Kitchen towel
Tin foil

Per serving
576 kcal, 0 g carbs, 48 g fat,
37 g protein

PREPARATION

1. Rinse the meat briefly in cold water and pat dry with
kitchen towel. Then season with salt and pepper on all
sides.

2. Heat 1 tbsp oil and the herbs in a pan for
approx. 1½ minutes at setting 8. When the oil is hot
enough, sear the meat on all sides for approx. ½ minute
for approx. 2 minutes in total.

3. Add the water and white wine and bring to the boil at
setting 8. As soon as the liquid has come to the boil, turn
down to setting 4 or lower, cover and simmer for a
another 25 minutes. Turn the meat half-way through the
time.

4. Then remove the meat and wrap in tin foil. Leave to
rest for 5 minutes and then chill in the refrigerator for
4-6 hours.

5. For the sauce purée the tuna, anchovies, egg yolk and
vinegar in a bowl. Continue stirring, gradually adding the
oil until a thick, creamy sauce is produced.

6. Cut the chilled meat into thin slices. Cover with the
sauce, garnish with capers and serve.

Starters and side dishes 19

Potato croquettes

MCRC01821875_BO_Kartoffelkroketten_3615MCRC01822010_NF_Kartoffelkroketten_3611MCRC01822102_SE_Kartoffelkroketten_3579MCRC01821730_BA_Kartoffelkroketten_3568Side dishesPotatoesPreparation methodsDeep-fat fryingRecipe categoriesSide dishes, Bakes

For 4 servings
High output burner, Saucepan Ø 24 cm

20 Starters and side dishes

[Index: ]

MASH:
CHILLING TIME: 2 HOURS

500 g new potatoes, floury
Salt
1 egg
Nutmeg
30 g butter
30 g grated cheese
Parsley

COATING:

100 g flour
2 eggs
100 g panko flour

CROQUETTES:

1 l vegetable oil
Barbecue sauce

Per serving
492 kcal, 45 g carbs, 30 g fat,
11 g protein

PREPARATION

1. Wash the potatoes. Place in a pan, cover with salted
water and bring to the boil at setting 9. Then cook for
approx. 20 minutes at setting 4 or lower with the lid on
until the potatoes are done.

2. Then peel the potatoes and press through a strainer.

3. Separate the egg. Season the mash to taste with egg

yolk, nutmeg, butter, cheese, salt and parsley. Cover and
leave to cool in the refrigerator for 2 hours.

4. Then shape into balls in the size you require.
Whisk 2 eggs in a bowl. First turn the balls lightly
in flour, and then in egg and panko flour.

5. Heat 1 l oil in a pan at setting 9 for approx. 5 minutes.
When the oil is hot enough, add half of the croquettes
and deep-fry for approx. 2 minutes until golden brown.
Leave to drain on kitchen towel. Deep-fry the rest of the
croquettes the same way.

6. Serve the croquettes with barbecue sauce.

Tip:
You can check the temperature of the oil with a wooden
spoon. The right temperature has been reached when
you dip the wooden spoon into the oil and little bubbles
rise up.

Starters and side dishes 21

Stir-fried vegetables with soy sauce

MCRC01821911_BO_Wokgemuese_4199MCRC01822030_NF_Wokgemuese_4218MCRC01822121_SE_Wokgemuese_4168MCRC01821746_BA_Wokgemuese_4151Vegetarian recipesVegetablesPreparation methodsRoastingStewingRecipe categoriesVegetarian recipes

For 4 servings
Wok burner max. 4.2 kW, Wok with a round bottom Ø 32 cm

22 Starters and side dishes

[Index: ]

VEGETABLES:

PREPARATION

75 g green asparagus
75 g carrots
50 g white turnips
50 g leeks
75 g spring onions
75 g white cabbage or pak choi
75 g courgettes
50 g mangetouts
75 g red and green peppers
75 ml sunflower oil
Soy sauce

Per serving
215 kcal, 8 g carbs, 19 g fat,
4 g protein

1. Wash and peel the asparagus, carrots and white
turnips. Trim and wash the leek, spring onions, cabbage
and courgettes. Wash the mangetouts and trim the ends.
Wash, halve and de-seed the pepper. Cut everything into
fine strips of equal length (julienne).

2. Heat the oil in the wok at setting 9 for
approx. 2½ minutes. When the oil is hot, turn down to
setting 8 and add all vegetables. Then fry for
approx. 3 minutes, stirring and turning over constantly.

3. Season to taste with soy sauce and fry at setting 8
until done.

4. Arrange on plates and serve.

Tip:
You can garnish the stir-fried vegetables with shoots or
shiso leaves.

Starters and side dishes 23

Ratatouille

MCRC01821888_BO_Ratatouille_2113MCRC01822021_NF_Ratatouille_2107MCRC01822111_SE_Ratatouille_2095MCRC01821738_BA_Ratatouille_2081Side dishesVegetablesPreparation methodsStewingRecipe categoriesSide dishes, BakesVegetarian recipes

For 4 servings
High output burner, Saucepan Ø 24 cm

24 Starters and side dishes

[Index: ]

VEGETABLES:

PREPARATION

500 g aubergines
Salt
4 onions, 300 g
2 cloves garlic
375 g courgettes
750 g tomatoes
1 green pepper, 100 g
2 red peppers, 250 g
100 ml vegetable oil
Herbes de Provence

Per serving
330 kcal, 19 g carbs, 25 g fat,
8 g protein

1. Wash the aubergines and cut into cubes 1 cm in size.
Sprinkle the slices with plenty of salt to remove the
bitterness. Then cover and leave to stand for 20 minutes.
Next, wash the aubergines well to remove the salt and
then pat dry.

2. Peel the onions and garlic and cut the onion into fine
strips.

3. Wash the courgettes and cut into cubes 1 cm in size.
Wash, halve and core the tomatoes and peppers. Cut the
tomatoes into cubes 1 cm in size and the peppers into
pieces 2 cm in size.

4. Add 25 ml oil to a pan and fry the onions at setting 7
for approx. 7½ minutes until soft. Then put to one side in
a bowl.

5. Add the peppers and 25 ml oil to the pan and fry at
setting 7 for approx. 8 minutes. Put with the onions.

6. Then add the cubed aubergine and whole garlic cloves
to the pan with 25 ml oil and fry at setting 6 for
approx. 5½ minutes. Put with the vegetables already
cooked.

7. Add the courgettes to the pan with 25 ml oil and fry at
setting 6 for approx. 8 minutes. Put with the rest of the
vegetables.

8. Add the tomatoes to the pan and fry at setting 6 for
approx. 6 minutes.

9. Then add all the vegetables, cover and cook at
setting 5 for 5 minutes. Season with salt and herbes de
Provence and serve hot.

Tip:
Garnish the ratatouille with shoots.

Starters and side dishes 25

26 Starters and side dishes

STEWS AND SOUPS

Tomato mozzarella soup

MCRC01822117_SE_Tomaten_Mozarella_Suppe_0655MCRC01821902_BO_Tomaten_Mozarella_Suppe_0588MCRC01822027_NF_Tomaten_Mozarella_Suppe_0612MCRC01821743_BA_Tomaten_Mozarella_Suppe_0725SoupsVegetarian recipesPreparation methodsBoilingRecipe categoriesVegetarian recipesStarters, Salads

For 4 servings
High output burner, Saucepan Ø 24 cm

28 Stews and soups

[Index: ]

SOUP:

PREPARATION

3 onions, 200 g
2 garlic cloves
100 ml vegetable oil
10 g flour
1 kg passata
250 ml chicken stock, cold
Salt
Pepper
200 g mozzarella
Fresh herbs, e. g. oregano, basil

Per serving
399 kcal, 6 g carbs, 36 g fat,
13 g protein

1. Peel and chop the onions and garlic finely.

2. Add oil to a pan and fry the onions and garlic at

setting 8 for 2½ minutes. Turn down to setting 4 and fry
the onions for another 7½ minutes until soft.
Stir occasionally. Then sprinkle over the flour and stir
constantly for approx. 1½ minutes until the mixture is
thick and creamy.

3. Add the passata and chicken stock and bring to the
boil for 5 minutes at setting 6. Then simmer at setting 3
for another 15 minutes without the lid, stirring
occasionally.

4. Lastly, purée the soup and pass through a sieve.
Season with salt and pepper to taste.

5. Serve on 4 plates and scatter torn-up pieces of
mozzarella on top. Garnish with fresh herbs to taste.

Stews and soups 29

Cream of mussel soup with basil

MCRC01822106_SE_Miesmuschelsuppe_0837MCRC01821880_BO_Miesmuschelsuppe_0735MCRC01822015_NF_Miesmuschelsuppe_0762MCRC01821734_BA_Miesmuschelsuppe_0803FishSeafoodSoupsPreparation methodsStewingRecipe categoriesFishStarters, Salads

For 4 servings
High output burner, Saucepan Ø 24 cm

30 Stews and soups

[Index: ]

CREME SOUP:

PREPARATION

1 kg unshelled blue mussels
1 bay leaf
5 peppercorns
1 leek, 120 g
1 shallot, 30 g
50 g butter
40 g flour
2 tsp tomato purée or
10 g tomato sauce
500 ml water
Salt
Pepper
100 ml cream
Basil leaves

Per serving
298 kcal, 12 g carbs, 23 g fat,
13 g protein

1. Clean the mussels and remove the beards.
Sort out damaged and open mussels. Place the mussels,
bay leaf and peppercorns in a pan, cover and heat for
approx. 3 minutes at setting 9. Stir, replace the lid and
heat for 1 more minute.

2. Take the mussels out of the pan. Pass the resulting
stock through a sieve and place 300 ml to one side.
Using only the opened mussels, remove the meat and
place to one side.

3. Wash and trim the leek, peel the shallots and chop
everything finely. Put the butter in a pan and fry the
shallots at setting 9 for approx. 2 minutes until soft.
Stir occasionally. Then turn down to setting 7 and fry
for around another 3 minutes. Add the meat from the
mussels, flour and tomato purée and fry for 1 minute,
stirring constantly.

4. Pour in the water and mussel stock. Cover with the
lid and bring the soup to the boil at setting 9 for
approx. 3 minutes. Then turn down to setting 4 and
simmer for 15 minutes. Stir occasionally.

5. Purée the soup and pass through a sieve.
Add the cream. Season with salt and pepper to taste
and serve garnished with basil leaves.

Tip:
For the soup you need at least 800 ml liquid
(300 ml mussel stock and 500 ml water). If you do not
have enough stock, top up with water as required.
You can replace the pepper with curry. Serve the soup
with croutons.

Stews and soups 31

Borsch

MCRC01821856_BO_Borschtsch_1780MCRC01821987_NF_Borschtsch_1795MCRC01822091_SE_Borschtsch_1812MCRC01821718_BA_Borschtsch_1845SoupsPreparation methodsBoilingRecipe categoriesStarters, Salads

For 4 servings
Wok burner max. 4 kW, Saucepan Ø 24 cm

32 Stews and soups

[Index: ]

SOUP:

PREPARATION

150 g beetroot, raw
50 g celery
50 g onions
100 g white cabbage
50 g leek
30 ml vegetable oil
1 l chicken stock
4 pork sausages
Salt
Pepper
4 tbsp sour cream

Per serving
548 kcal, 7 g carbs, 45 g fat,
29 g protein

1. Wash and trim the vegetables. Peel the beetroot,
celery and onion. Cut everything into fine strips.

2. Add the oil to a pan and heat for 1 minute at setting 7.
Add the vegetables and fry for approx. 3 minutes.
Turn down to setting 4 and cook for another 3 minutes.

3. Add the stock, cover and bring to the boil at setting 5.
Add the sausages to the soup and cook for another
5 minutes.

4. Take out the sausages. Purée the soup with a
high-speed hand blender and pass through a sieve.

5. Cut the sausages up into pieces.

6. Season the borsch to taste with salt and pepper.

Serve with the sausages and a tablespoon of sour cream.

Stews and soups 33

Cassoulet

MCRC01821861_BO_Cassoulet_2377MCRC01821995_NF_Cassoulet_3297MCRC01822093_SE_Cassoulet_3323MCRC01821720_BA_Cassoulet_3357MeatPorkSausageSoupsPreparation methodsBoilingRecipe categoriesMeat

For 4 servings
High output burner, Saucepan Ø 24 cm, Frying pan Ø 22 cm

34 Stews and soups

[Index: ]

STEW:

PREPARATION

300 g white beans, soaked
1 bay leaf
50 ml vegetable oil
1,5 l water
2 cloves garlic
2 onions, approx.150 g
500 g Roma tomatoes
140 g smoked bacon
300 g pork sausages
2 preserved duck legs
or fried duck legs
Salt
Pepper
Parsley, chopped

Per serving
796 kcal, 36 g carbs, 50 g fat,
51 g protein

1. Bring the beans, bay leaf, oil and water to the boil in
a pan at setting 9 for approx. 10 minutes. Scoop off the
foam produced using a skimmer and continue cooking
without the lid for approx. 10 minutes.

2. Peel the garlic cloves and onions and cut the onions
into quarters. Wash the tomatoes and cut into quarters.
Cut the bacon into four pieces. Then add the tomatoes
and bacon to the beans, cover and simmer for
approx. 45 minutes at setting 1. Do not set any higher
or the stock will evaporate.

3. Fry the sausages and duck legs in a pan for
approx. 10 minutes at setting 5.

4. Add to the beans and simmer for approx. 3 minutes
at setting 5.

5. Season the stew with salt and pepper.

6. Serve in bowls, garnished with chopped parsley.

Stews and soups 35

Bouillabaisse

MCRC01821859_BO_Bouillabaise_2636MCRC01821992_NF_Bouillabaise_3669MCRC01822092_SE_Bouillabaise_3674MCRC01821719_BA_Bouillabaisse_3702SoupsFishSeafoodSaltwater fishPreparation methodsBoilingRecipe categoriesStarters, SaladsFish

For 4 servings
Wok burner max. 4.2 kW, Saucepan 24 cm Ø

36 Stews and soups

[Index: ]

SOUP:

PREPARATION

½ onion
1 leek
1 tomato
1 potato, mainly or
entirely waxy
50 ml vegetable oil
1 l water
5 g saffron
200 g clams
200 g mussels
200 g monkfish
200 g scorpion fish
200 g sea bream
Salt
Pepper

ROUILLE SAUCE:

25 g paprika paste
1 garlic clove, chopped
Vinegar
Salt
Vegetable oil

Per serving
434 kcal, 12 g carbs, 26 g fat,
38 g protein

1. Peel the onion and cut into fine strips. Trim the leek,
wash and cut into fine strips. Wash the tomato and dice.

2. Clean the mussels and remove the beards. Sort out
damaged and open mussels.

3. Wash, trim and fillet the fish. Place the bones from the
monkfish and scorpion fish to one side. Cut the fish fillets
into cubes.

4. Fry the onion and leek in a pan in oil at setting 4 for
approx. 8 minutes until the onions are soft. Then add the
tomato.

5. Add the fish bones to the mixture of onion, leek and
tomato in the pan. Cover with 1 l water and bring to the
boil for approx. 5 minutes at setting 4. Then strain the
stock through a sieve into a pan.

6. Wash and peel the potato and cut up small. Add the
diced potato and saffron to the stock and simmer at
setting 4 for approx. 7 minutes.

7. Add the fish with the mussels to the stock and simmer
at setting 4 or lower for approx. 3 minutes. Season with
salt and pepper to taste.

8. For the rouille sauce mix all the ingredients together
and serve with the bouillabaisse.

Stews and soups 37

38 Stews and soups

PASTA AND RICE

Risotto alla Milanese

MCRC01821889_BO_Risotto_alla_Milanese_0854MCRC01822022_NF_Risotto_alla_Milanese_0918MCRC01822112_SE_Risotto_alla_Milanese_0884MCRC01821739_BA_Risotto_alla_Milanese_0877Side dishesPreparation methodsStewingCookingRecipe categoriesSide dishes, Bakes

For 4 servings
High output burner, Saucepan Ø 24 cm

40 Pasta and rice

[Index: ]

RISOTTO:

PREPARATION

40 g butter
1 onion, chopped,
approx. 100 g
250 g Arborio rice
12 saffron threads
100 ml white wine
800 ml chicken stock, hot
60 g Parmesan, grated
50 g serrano ham, in fine strips
Pepper

IN ADDITION:

50 g button mushrooms
Salt

Per serving
543 kcal, 51 g carbs, 24 g fat,
26 g protein

1. Add the butter and onions to the pan and fry at
setting 6 until soft, stirring constantly.

2. Add the rice and continue stirring for
approx. 1 minute.

3. Add the saffron and white wine and cook for another
2 minutes until the wine has boiled down.

4. Add 400 ml hot chicken stock and simmer at setting 2
until the vegetable stock has boiled down.
Stir occasionally.

5. Add the rest of the hot chicken stock and cook until
the vegetable stock has boiled down and is done.
Stir while cooking.

6. Take the pan off the hob. Add grated Parmesan,
strips of ham and pepper and stir well to mix the cheese
with the risotto. Leave to rest for 3 minutes.

7. Slice the button mushrooms.

8. Season the risotto with salt, serve on 4 plates and

garnish with slices of mushroom.

Pasta and rice 41

Pasta alla puttanesca

MCRC01821885_BO_Pasta_Puttanesca_2893MCRC01822018_NF_Pasta_Puttanesca_2911MCRC01822109_SE_Pasta_Puttanesca_2953MCRC01821737_BA_Pasta_Puttanesca_2938StartersTomatoesPreparation methodsBoilingCookingRecipe categoriesStarters, SaladsFish

For 4 servings
High output burner, Saucepan Ø 24 cm

42 Pasta and rice

[Index: ]

PASTA:

PREPARATION

2 l water
Salt
400 g penne rigate

SAUCE:

3 cloves garlic
4 tbsp vegetable oil
1 tsp oregano
2 tsp parsley, chopped
12 anchovy fillets in oil
80 g black olives
600 g tinned chopped tomatoes
3 dried chillies
20 g capers
Salt
Sugar
Pepper
Basil leaves

Per serving
555 kcal, 79 g carbs, 18 g fat,
18 g protein

1. Add water and salt to a pan, cover and bring to the
boil at setting 9 for approx. 10 minutes. Turn down to
setting 8 and cook the pasta without the lid until al dente.
Drain the water and place the pasta to one side.

2. Peel and finely chop the garlic. Heat the oil in a pan at
setting 4 for approx. 2 minutes and add the garlic. Before
the garlic becomes brown, after approx. ½ minute, add
the oregano and chopped parsley. Then stir for
approx. ½ minute to release the aromas.

3. Chop the anchovies. Add with the oil, crush with a
spoon and stir for 1 minute.

4. Chop the olives. Also add the chopped tomatoes with
the juice, olives, chillies and capers. Cover the sauce and
simmer for approx. 18 minutes. Stir occasionally.

5. Season the sauce with salt, sugar and pepper to taste.
Mix the pasta with the sauce and serve garnished with a
basil leaf.

Pasta and rice 43

44 Pasta and rice

POULTRY AND MEAT

Wiener schnitzel with chips

MCRC01822120_SE_Wiener_Schnitzel_3110MCRC01821909_BO_Wiener_Schnitzel_3065MCRC01822029_NF_Wiener_Schnitzel_3093MCRC01821745_BA_Wiener_Schnitzel_3153MeatVealSide dishesPotatoesPreparation methodsRoastingDeep-fat fryingRecipe categoriesMeatSide dishes, Bakes

For 4 servings
High output burner, Frying pan Ø 22 cm

46 Poultry and meat

[Index: ] [Index: ]

MEAT:

PREPARATION

4 veal schnitzels, 125 g each
Salt
Pepper
200 g flour
4 eggs
200 g breadcrumbs
250 g clarified butter

CHIPS:

200 g potatoes, waxy
150 ml vegetable oil
Salt

IN ADDITION:

2 organic lemons

Per serving
723 kcal, 64 g carbs, 32 g fat,
44 g protein

1. Rinse the meat briefly in cold water, pat dry with
kitchen towel and beat flat. Season with salt and pepper.

2. Turn first in flour, then in the beaten egg and finally in
the breadcrumbs.

3. Wash and peel the potatoes. First cut into slices and
then into sticks.

4. Heat the oil in a frying pan at setting 7 for
approx. 6 minutes. When the oil is hot, add the
potato sticks and deep-fry golden brown for
approx. 5½ - 7 minutes. Remove with a skimmer and
leave to drain on kitchen towel.

5. For the schnitzels heat the clarified butter in a frying
pan at setting 8 for approx. 5 minutes. When the clarified
butter is hot, turn down to setting 5 and fry a schnitzel on
each side for approx. 3 minutes until golden brown.
When doing so, occasionally shake the pan so hot
clarified butter keeps spilling over the schnitzel.
Fry the rest of the schnitzels the same way while keeping
the others warm in the oven.

6. Wash the lemon under hot water, rub dry and cut into
quarters. Serve the schnitzels with chips and pieces of
lemon.

Poultry and meat 47

Beef Stroganoff

MCRC01822090_SE_Beef_Stroganoff_2026MCRC01821855_BO_Beef_Stroganoff_1984MCRC01821983_NF_Beef_Stroganoff_2015MCRC01821725_BA_Filet_Stroganoff_2039MeatBeefPreparation methodsRoastingRecipe categoriesMeat

For 4 servings
High output burner, Saucepan Ø 24 cm

48 Poultry and meat

[Index: ] [Index: ]

MEAT WITH SAUCE:

PREPARATION

500 g fillet of veal or beef
Salt
Pepper
250 g spring onions
25 g salted gherkins
or pickled gherkins
150 g button mushrooms or
other mushrooms
3 tbsp vegetable oil
150 ml vodka
1 level tbsp sweet paprika
1 level tsp hot paprika
100 ml passata
50 ml cream

Per serving
405 kcal, 8 g carbs, 19 g fat,
30 g protein

1. Rinse the fillet briefly under cold water and pat dry
with kitchen towel. Then cut into pieces 5 x 2 cm in size
and season with salt and pepper.

2. Rinse the spring onions, trim and cut into fine strips
with the gherkins. Trim the mushrooms and cut into
quarters.

3. Heat 2 tbsp oil in a pan for 1 minute at setting 9.
Add the pieces of fillet all together and sear for
approx. 1½ minutes. Then transfer to a bowl and cover.

4. Add the rest of the oil, onions and a pinch of salt to
the same pan and fry for approx. 5 minutes at setting 5,
stirring constantly.

5. Add the gherkins and mushrooms and fry for around
another ½ minute.

6. Add the vodka and allow the alcohol to reduce for
approx. 2½ minutes.

7. Add the ground paprika and tomato sauce and
simmer for approx. 1 minute.

8. Lastly, add the cream and meat to the sauce and
simmer for 2 minutes at setting 8, stirring constantly.
Season with salt and pepper and serve the fillet
immediately.

Poultry and meat 49

Ribeye steak with glazed vegetables

MCRC01822096_SE_Entrecote_vom_Ochsen_3961MCRC01821866_BO_Entrecote_vom_Ochsen_3914MCRC01821998_NF_Entrecote_vom_Ochsen_3936MCRC01821723_BA_Entrecote_vom_Ochsen_3978MeatBeefPreparation methodsRoastingRecipe categoriesMeat

For 4 servings
High output burner, Saucepan Ø 24 cm , Frying pan Ø 22 cm

50 Poultry and meat

[Index: ]

MEAT:

PREPARATION

1 tbsp vegetable oil
1 kg ribeye beef steak

VEGETABLES:

100 g small potatoes
4 baby carrots
50 g green asparagus
1 small radish
50 g green beans
50 g spring onions
50 g courgettes
40 g butter
30 g sugar
Salt

Per serving
436 kcal, 6 g carbs, 22 g fat,
55 g protein

1. Rinse the meat briefly in cold water and pat dry with
kitchen towel.

2. Heat the oil in a frying pan at setting 7 for
approx. 5 minutes. When the oil is hot enough, turn
down to setting 5 and fry the meat on all sides. Cook
gently in the oven at 100-120 °C for approx. 2^ hours.
Turn several times while cooking.

3. Trim and wash the vegetables. Cut the ends off the
green beans and asparagus. Cut the spring onions and
radish into strips. Make the potatoes and courgettes into
decorative shapes.

4. Heat the butter and sugar in a pan at setting 6 for
approx. 2 minutes until the sugar has melted. Add the
vegetables and spread out over the bottom of the pan.
Cover and heat at setting 5 for approx. 9 minutes.
Then season with salt and fry lightly until the liquid has
evaporated. Just cover the vegetables with water.
Simmer for 2-3 minutes, stirring in the meantime.

5. Season the ribeye steak with salt and cut into slices.
Arrange with the vegetables on four plates and serve hot.

Poultry and meat 51

Meatballs with yoghurt dressing

MCRC01822100_SE_Hackfleischkloesschen_3816MCRC01821871_BO_Hackfleischkloesschen_3771MCRC01822005_NF_Hackfleischkloesschen_3792MCRC01821728_BA_Hackfleischkloesschen_3850MeatLambPreparation methodsRoastingRecipe categoriesMeat

For 4 servings
High output burner, Saucepan Ø 24 cm, Frying pan Ø 22 cm

52 Poultry and meat

[Index: ]

MEATBALLS:
CHILLING TIME: 3 HOURS

250 g spring onions
1 clove garlic
115 ml vegetable oil
500 g minced lamb
2 eggs
Salt
Pepper
100 g gram flour

DRESSING:

PREPARATION

1. Trim and wash the spring onions. Peel the garlic clove.
Chop both finely. Place a generous pinch of garlic to one
side for the dressing.

2. Heat 15 ml oil in a pan with the spring onions and
garlic at setting 6 for approx. 8 minutes. Then leave to
cool.

3. Combine the minced lamb with the eggs, salt, pepper
and the cooled onion/garlic to produce a smooth
mixture. Cover and leave to rest in the refrigerator for
3 hours.

250 g Greek yoghurt
5 mint leaves
1 generous pinch garlic
Lemon juice

Per serving
621 kcal, 19 g carbs, 44 g fat,
37 g protein

4. Make meatballs weighing 40 g and turn in gram flour.

5. Heat the rest of the oil in a frying pan at setting 6 for

approx. 5 minutes until the oil is hot enough.

6. Turn down the hotplate to setting 4. Fry half of the
meatballs for approx. 4 minutes, turn and fry for around
another 4 minutes until they are done. Leave to drain on
kitchen towel. Fry the rest of the meatballs the same way.

7. Rinse the mint, shake dry and then chop finely.
Mix the yoghurt, mint and garlic together and season
with lemon juice.

8. Serve the meatballs with the yoghurt dressing.

Tip:
Garnish the meatballs with shoots.

Poultry and meat 53

Stewed chicken with king prawns

MCRC01822114_SE_Schmorhaehnchen_mit_Riesengarnelen_1897MCRC01821892_BO_Schmorhaehnchen_mit_Riesengarnelen_1956MCRC01822023_NF_Schmorhaehnchen_mit_Riesengarnelen_1931MCRC01821740_BA_Schmorhaehnchen_mit_Riesengarnelen_1864PoultryChickenFishSeafoodPreparation methodsRoastingBraisingRecipe categoriesPoultryFish

For 4 servings
Wok burner max. 4.2 kW, Saucepan Ø 24 cm

54 Poultry and meat

[Index: ]

CHICKEN:

PREPARATION

4 onions, 250 g
250 g tomatoes
1 kg chicken
Salt
Pepper
Cinnamon
100 ml vegetable oil

SAUCE:

10 g flour
100 ml red wine
30 ml vodka
500 ml chicken stock
8 king prawns
30 g pine nuts, toasted
30 g cooking chocolate
1 tsp orange zest
6 saffron threads
Salt
Pepper

Per serving
374 kcal, 19 g carbs, 30 g fat,
8 g protein

1. Peel and chop the onions finely. Wash, halve and core
the tomatoes and cut into pieces 1 cm in size.

2. Rinse the chicken briefly under cold water and pat dry
with kitchen towel. Cut into 8 pieces and season with
salt, pepper and cinnamon.

3. Heat the oil in a pan for approx. 1½ minutes at
setting 5. When the oil is hot, add the 4 pieces of chicken
and fry golden brown on each side. Then put aside.
Fry the rest of the chicken pieces the same way. Then
shake off the oil.

4. Add the onions and tomatoes to the same pan with
1 tbsp oil and heat for approx. 2 minutes at setting 5 until
the onions are soft.

5. Sieve in the flour and stir briefly. Add the wine and
vodka and cook for approx. 1½ minutes at setting 5.
Add the chicken and chicken stock, cover and stew for
approx. 25 minutes at setting 3 or lower until the pieces
of chicken are done.

6. Trim the king prawns, briefly rinse under cold water
and pat dry.

7. Lastly, add the toasted pine nuts, cooking chocolate
and king prawns to the chicken. Cover and cook for
approx. 1 minute at setting 4. Add the orange zest and
saffron, cover and allow to infuse for 4 minutes at
setting 4. Season with salt and pepper to taste.

Tip:
You can also use four chicken legs instead of a whole
chicken.

Poultry and meat 55

56 Poultry and meat

FISH AND SEAFOOD

Braised calamari

MCRC01821870_BO_Geduenstete_Calamari_1445MCRC01822099_SE_Geduenstete_Calamari_1487MCRC01822003_NF_Geduenstete_Calamari_1466MCRC01821727_BA_Geduenstete_Calamari_1508FishSeafoodPreparation methodsRoastingStewingRecipe categoriesFish

For 4 servings
High output burner, Saucepan Ø 24 cm, Frying pan Ø 26 cm

58 Fish and seafood

[Index: ] [Index: ]

CALAMARI:

PREPARATION

800 g calamari (small squid)
or tentacles, ready to cook

SAUCE:

9 onions, 700 g
6 garlic cloves, 18 g
1 green pepper, 150 g
60 ml vegetable oil
1 tbsp white wine
1 tbsp brandy
1 tsp paprika
1 pinch salt

Per serving
361 kcal, 16 g carbs, 16 g fat,
35 g protein

1. Rinse the calamari briefly under cold water, pat dry
with kitchen towel and prepare.

2. Peel the onions and garlic. Wash, halve and core the
peppers. Cut the onions and peppers into fine strips and
chop the garlic finely.

3. Add half of the oil to a pan and heat for 1 minute at
setting 5. Add the vegetables, cover and fry for
approx. 16 minutes, stirring occasionally.

4. Add the wine, brandy and paprika and turn down to
setting 5. Cover and cook for approx. 7 minutes until the
peppers are done. Then place the pan to one side.

5. Heat the rest of the oil in a pan at setting 9 for
approx. 2½ minutes until the oil is hot. Fry the calamari
on each side for approx. 30 seconds.

6. Then add to the vegetables in the pan along with the
frying juices, cover and cook at setting 7 for another
5 minutes.

7. Sprinkle a little coarse salt on the calamari and serve.

Fish and seafood 59

Marinaded sardines

MCRC01821879_BO_Marinierte_Sardinen4029MCRC01822105_SE_Marinierte_Sardinen_4075MCRC01822014_NF_Marinierte_Sardinen_4047MCRC01821733_BA_Marinierte_Sardinen_4130FishSaltwater fishPreparation methodsMarinatingRoastingRecipe categoriesFish

For 4 servings
High output burner, Saucepan Ø 24 cm, Frying pan Ø 22 cm

60 Fish and seafood

[Index: ] [Index: ]

SARDINES:
MARINATING TIME: 24 HOURS

500 g sardines
Flour
150 ml vegetable oil

MARINADE:

150 ml vegetable oil
2 cloves garlic
2 bay leaves
2 fresh sprigs thyme
2 fresh springs rosemary
6 black peppercorns
1 level tsp sweet paprika
50 ml white wine
50 ml cider vinegar
Salt
300 ml chicken stock

Per serving
769 kcal, 10 g carbs, 67 g fat,
30 g protein

PREPARATION

1. Remove the heads and innards of the sardines.
Rinse the fish briefly under cold water and pat dry
with kitchen towel. Then turn in flour.

2. Heat the oil in a frying pan at setting 5 for
approx. 4 minutes. When the oil is hot enough,
add a third of the sardines to the pan and fry for
approx. 1½ minutes on each side. Leave to drain on
kitchen towel. Fry the rest of the sardines the same way
in two portions and leave to drain.

3. For the marinade heat the oil with the whole garlic
cloves and the bay leaves in a pan at setting 6 for
approx. 3½ minutes.

4. Rinse the herbs and shake dry. Add with the pepper
and fry for 1 minute at setting 6.

5. Then turn down to setting 4. Add the paprika and
wine and cook for 1 minute. Add the vinegar and salt and
simmer for another 2 minutes. Lastly, add the chicken
stock and simmer for another 3½ minutes.

6. Place the sardines in a bowl. Pour the marinade over
the sardines and leave to cool. Then cover and allow to
infuse in the refrigerator for 24 hours.

Fish and seafood 61

Fried fish medley

MCRC01821868_BO_Frittierte_Fischvariationen_1633MCRC01822098_SE_Frittierte_Fischvariationen_1617MCRC01822001_NF_Frittierte_Fischvariationen_1560MCRC01821726_BA_Frittiere_Fischvariationen_1528FishSaltwater fishPreparation methodsDeep-fat fryingRecipe categoriesFish

For 4 servings
High output burner, pan 24 cm Ø

62 Fish and seafood

[Index: ]

FISH:

PREPARATION

120 g fillet of hake
160 g tuna
160 g red mullet
200 g anchovies
200 g squid, ready to cook
Salt
Gram flour, as required
1 l vegetable oil

IN ADDITION:

Kitchen towel

Per serving
378 kcal, 12 g carbs, 22 g fat,
34 g protein

1. Take the fish and squid out of the refrigerator, rinse
under cold water and pat dry.

2. Cut the hake up into pieces 4x4 cm in size and the
tuna into pieces of 3x3 cm. Remove the heads from the
red mullet and anchovies. Cut the red mullet in half.
Cut the squid into pieces 3 cm in length.

3. Season the pieces of fish and squid with salt and turn
in gram flour.

4. Place kitchen towel on 4 plates to drain the deep-fried
pieces and place to one side.

5. Heat the vegetable oil in a pan at setting 9 for
approx. 7 minutes.

6. Add the squid and fry golden brown for
approx. 2 minutes. Place on one of the plates you have
prepared. Fry the red mullet and hake golden brown for
approx. 2 minutes and place on the second plate
prepared. Then fry the tuna golden brown for approx.
1 minute, followed by the anchovies also for
approx. 1 minute until golden brown. Leave to drain in
the remaining bowls you prepared.

7. Distribute the medley of fish on the 4 plates and serve
while still hot.

Tip:
You can check the temperature of the oil with a wooden
spoon. The right temperature has been reached when
you dip the wooden spoon into the oil and little bubbles
rise up.

Fish and seafood 63

64 Fish and seafood

DESSERTS AND SWEET DISHES

French toast

MCRC01821882_BO_Pan_Perdido_1317MCRC01822107_SE_Pan_Perdido_1343MCRC01822016_NF_Pan_Perdido_1412MCRC01821735_BA_Pan_Perdido_1394Sweet dessertsPreparation methodsRoastingRecipe categoriesDesserts, Sweet desserts

For 4 servings
High output burner, Saucepan Ø 24 cm, Frying pan Ø 26 cm

66 Desserts and sweet dishes

[Index: ]

PAN PERDIDO:
CHILLING TIME: 5-7 HOURS

½ organic lemon
500 ml milk
250 ml cream
100 g white sugar
1 cinnamon stick
240 g brioche buns,
from the day before
100 ml vegetable oil
8 eggs

IN ADDITION:

Brown sugar
Ground cinnamon
4 scoops ice cream

PREPARATION

1. Wash the lemon in hot water and grate the zest of
half of it. Do not grate off the bitter white layer
underneath.

2. Heat the milk, cream, sugar, lemon zest and cinnamon
stick in a saucepan at setting 9 for approx. 4 minutes.
As soon as the mixture starts to boil, turn down to
setting 1, stir and allow to infuse for 5 minutes.

3. Then pour through a sieve and leave to cool at room
temperature for 1 hour. Then chill for 4-6 hours in the
refrigerator.

4. Cut the buns into eight pieces 6 x 6 cm in size and

2.5 cm thick. Place in the cooled milk mixture.
Cover and leave to rest for around 30 minutes so the
pieces of brioche fully absorb the liquid.

Per serving
818 kcal, 66 g carbs, 52 g fat,
21 g protein

5. Cover a large plate with kitchen towel and put out
ready for use.

6. Heat the oil in a frying pan at setting 9 for
approx. 2½ minutes. In the meantime whisk the eggs and
dunk the first pieces of the brioche in the egg one by one.

7. Then fry the pieces golden brown on both sides at
setting 8 for approx. ½ minute. Leave to drain in the bowl
put ready.

8. Sprinkle with brown sugar and cinnamon to taste and
serve with a scoop of ice cream.

Tip:
Scoop any bits of egg out of the oil before you fry the
next pieces of brioche.
You can replace the cinnamon with vanilla, and the lemon
with another citrus fruit.

Desserts and sweet dishes 67

Crêpes Suzette

MCRC01821864_BO_Crepes_Suzette_3458MCRC01822095_SE_Crepes_Suzette_3491MCRC01821997_NF_Crepes_Suzette_3470MCRC01821722_BA_Crepes_Suzette_3549DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts

For 4 servings
High output burner, Saucepan Ø 24 cm, Frying pan Ø 22 cm

68 Desserts and sweet dishes

[Index: ]

CRÊPES:

PREPARATION

3 eggs
250 ml milk
75 g flour
25 g sugar
25 g clarified butter

SAUCE:

50 g sugar
1 tbsp lemon juice
200 ml orange juice
40 ml Cointreau
50 g butter

IN ADDITION:

Mint leaves

Per serving
445 kcal, 43 g carbs, 23 g fat,
10 g protein

1. Place the ingredients for the crêpes in a shaker and
shake until you get a smooth mixture. Leave to rest for
30 minutes.

2. Grease a frying pan with a little clarified butter and
heat for approx. 2 minutes at setting 3. When the pan is
hot, add half a ladle of the crêpe batter and allow it to
spread over the bottom. Fry the crêpe until golden on
each side for approx. 1 minute. Do the same with the
other crêpes.

3. For the sauce heat the sugar and lemon juice in a pan
at setting 5 until the sugar has melted and is slightly
brown. Add the orange juice, Cointreau and butter.
Mix and continue cooking for 5 minutes.

4. Then warm up the crêpes in the sauce for 2 minutes.

5. Garnish the crêpes with mint leaves and serve.

Tip:
If you do not have a shaker to hand, you can also make a
smooth batter from the ingredients using a whisk.

Desserts and sweet dishes 69

Pancakes with honey

MCRC01821883_BO_Pancakes_mit_Honig_2588MCRC01822108_SE_Pancakes_mit_Honig_2655MCRC01821979_NF_Pancakes_mit_Honig_2615MCRC01821736_BA_Pancake_mit_Honig_2639DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts

For 4 servings
High output burner, Frying pan Ø 22 cm

70 Desserts and sweet dishes

[Index: ]

BATTER:

PREPARATION

240 g flour
1 sachet baking powder, 15 g
40 g sugar
1 tsp salt
60 ml vegetable oil
2 eggs, whisked
400 ml milk

IN ADDITION:

1 tsp clarified butter
4 tsp honey
Redcurrants for garnishing

Per serving
506 kcal, 64 g carbs, 22 g fat,
13 g protein

1. Sieve the flour into a bowl. Mix with the baking
powder, sugar and salt. Add the oil, eggs and milk and
beat everything into a smooth batter with a hand mixer.

2. Place in the refrigerator for 15-20 minutes.

3. Grease a frying pan with 1 tsp clarified butter and

heat for approx. 2 minutes at setting 7. When the oil is
hot enough, turn down to setting 3. Add approx. 85 ml of
the batter (1 large ladle) and allow to spread out evenly in
the pan. Cook the pancake golden on each side for
approx. 60-80 seconds. Do the same with the remaining
7 pancakes.

4. Serve the pancakes with honey and redcurrants.

Desserts and sweet dishes 71

Mascarpone mousse with strawberries

MCRC01821867_BO_Erdbeeren_mit_Mascarpone_Mousse_1198MCRC01822097_SE_Erdbeeren_mit_Mascarponemousse_1134MCRC01822000_NF_Erdbeeren_mit_Mascarponemousse_1161MCRC01821724_BA_Erdbeeren_mit_Mascarpone_Mousse_1109DessertsPreparation methodsBoilingRecipe categoriesDesserts, Sweet desserts

For 4 servings
High output burner, Saucepan Ø 24 cm

72 Desserts and sweet dishes

[Index: ] [Index: ]

MOUSSE:
CHILLING TIME: 4-7 HOURS

3 egg yolks, 50 g
40 g sugar
2 sheets gelatine
300 ml cream
100 g mascarpone

STRAWBERRIES:

500 g strawberries,
washed and trimmed
60 g brown sugar
50 g butter
1 tsp balsamic vinegar
Mint leaves

Per serving
603 kcal, 35 g carbs, 49 g fat,
6 g protein

PREPARATION

1. Mix the egg yolk and sugar in a bowl with the whisk.
Soak the gelatine thoroughly in cold water.

2. Bring the cream to the boil in a pan at setting 9.
Switch the hob off and stir in the egg-sugar mixture until
entirely smooth. Squeeze out the gelatine and add to the
creme. Stir the mascarpone in with the whisk. Leave the
mousse to cool at room temperature for 1 hour.
Then chill for 4-6 hours in the refrigerator.

3. Wash the strawberries, pat dry and cut into quarters.

4. Heat the brown sugar in a pan at setting 6 for

approx. 3 minutes, stirring occasionally. At the same
setting add flakes of butter and balsamic vinegar within
½ minute, stirring constantly. Then add the strawberries
and heat for approx. 2 minutes at setting 8.
Stir occasionally.

5. Arrange the strawberries on the mousse and garnish
with mint leaves.

Desserts and sweet dishes 73

Hazelnut creme

MCRC01821873_BO_Haselnusscreme_0941MCRC01822101_SE_Haselnusscreme_1027MCRC01822006_NF_Haselnusscreme_1009MCRC01821729_BA_Haselnusscreme_1072DessertsPreparation methodsBoilingRecipe categoriesDesserts, Sweet desserts

For 8 servings
Wok burner max. 5 kW, Saucepan Ø 24 cm

74 Desserts and sweet dishes

[Index: ]

CREME:
CHILLING TIME: MIN. 5 HOURS

2 sheets gelatine
12 eggs (only egg yolk needed)
120 g sugar
500 ml cream
500 ml milk
140 g hazelnut paste or
hazelnut purée

Per serving
524 kcal, 21 g carbs, 44 g fat,
12 g protein

PREPARATION

1. Soak the gelatine in a bowl with very cold water.

2. Separate the eggs. Mix the egg yolk and sugar with

the whisk.

3. Add the cream and milk to a pan and bring to the boil
for approx. 6 minutes at setting 5. As soon as the liquid
starts to boil, switch off the hotplate. Add the egg yolk­sugar mixture to the pan and mix with a whisk.

4. Squeeze out the gelatine and stir in together with the
hazelnut paste. Beat and pass the creme through a sieve.

5. Distribute the hazelnut creme between 4 small dishes
and chill in the refrigerator for at least 5 hours.

Tip:
Serve the creme with a scoop of chocolate ice cream.

Desserts and sweet dishes 75

Chocolate fondue with fruit skewers

MCRC01821896_BO_Schokoladenfondue_2667MCRC01822115_SE_Schokofondue_2773MCRC01822024_NF_Schokofondue_2699MCRC01821741_BA_Schokoladenfondue_2758DessertsSweet dessertsPreparation methodsFondueRecipe categoriesDesserts, Sweet desserts

For 4 servings
Economy burner, Saucepan Ø 16 cm

76 Desserts and sweet dishes

[Index: ]

FRUIT:

PREPARATION

8 strawberries
1 apple
2 tangerines

FONDUE:

250 g dark cooking chocolate,
min. 45% cocoa
½ tsp black pepper,
freshly ground

IN ADDITION:

Kebab skewers

Per serving
282 kcal, 49 g carbs, 6 g fat,
7 g protein

1. Wash the strawberries, remove the stalks and pat dry.
Peel and core the apple and cut into pieces.
Peel the tangerines and divide into sections.

2. Thread the fruit onto kebab skewers and place to one
side.

3. Break the cooking chocolate up into pieces.
Heat in a pan at setting 1 until the chocolate has melted.
Stir occasionally. Lastly, add the pepper and stir with a
wooden spoon.

4. Serve the chocolate fondue hot with the fruit skewers.

Tip:
Different fruit can also be used for the skewers,
depending on the season.

Desserts and sweet dishes 77

Peaches in red wine

MCRC01821886_BO_Pfirsiche_in_Rotwein_3035MCRC01822110_SE_Pfirsiche_in_Rotwein_2992MCRC01822019_NF_Pfirsiche_in_Rotwein_3022MCRC01831826_BA_Pfirsich_in_Rotwein_2963DessertsPreparation methodsCookingRecipe categoriesDesserts, Sweet desserts

For 4 servings
High output burner, Saucepan Ø 24 cm

78 Desserts and sweet dishes

[Index: ]

PEACHES:

PREPARATION

4 peaches
1 l red wine
250 g sugar
1 cinnamon stick
6 sheets gelatine

IN ADDITION:

4 mint leaves
Redcurrants

Per serving
489 kcal, 81 g carbs, 0 g fat,
4 g protein

1. Peel the peaches. Then add to a pan with the red
wine, sugar and cinnamon stick. Cover, heat at setting 4
or lower and simmer for approx. 18 minutes until the fruit
is soft. Then remove the peaches with a skimmer.

2. Boil the wine at setting 6 for around
another 12 minutes until the liquid has reduced to
approx. half a litre.

3. Soak the gelatine in a bowl with cold water according
to the manufacturer’s instructions. Then squeeze out the
sheets of gelatine, add to the wine and mix well.
Place on dessert plates and leave to cool.

4. Arrange the peaches on the wine jelly.
Garnish with mint leaves and redcurrants.

Desserts and sweet dishes 79

White chocolate truffles

MCRC01821899_BO_Schokoladentrueffel_weiss_3448MCRC01822116_SE_Schokoladentrueffel_weiss_3387MCRC01822026_NF_Schokoladentrueffel_weiss_3422MCRC01821742_BA_Schokoladentrueffel_weiss_3366DessertsSweet dessertsPreparation methodsCookingRecipe categoriesDesserts, Sweet desserts

For 4 servings
Economy burner, Saucepan Ø 16 cm

80 Desserts and sweet dishes

[Index: ]

TRUFFLES:
RESTING TIME: 6 HOURS

210 g white chocolate
30 ml cream
50 ml orange juice
1 cinnamon stick
30 g icing sugar

IN ADDITION:

Clingfilm

Per serving
342 kcal, 41 g carbs, 18 g fat,
3 g protein

PREPARATION

1. Break the chocolate up into pieces and melt in a pan
at setting 1. Stir occasionally. Then put in a bowl and
place to one side.

2. Bring the cream to the boil with the orange juice at
setting 7 for approx. 2 minutes. Then switch off the
hotplate and add the cinnamon stick. Cover with clingfilm
and allow to infuse for approx. 10 minutes. Remove the
cinnamon stick and stir the mixture of orange juice and
cream into the melted chocolate.

3. Cover again with clingfilm and leave to cool for
approx. 6 hours at room temperature.

4. Shape balls weighing approx. 30 g from the mixture
and roll in icing sugar.

Desserts and sweet dishes 81

Churros with vanilla sugar

MCRC01821862_BO_Churros_3766MCRC01822094_SE_Churros_3731MCRC01821996_NF_Churros_3743MCRC01821721_BA_Churros_3720Small baked itemsPreparation methodsDeep-fat fryingRecipe categoriesDesserts, Sweet desserts

For 16 servings
High output burner, Saucepan Ø 24 cm

82 Desserts and sweet dishes

[Index: ]

CHOUX PASTRY:

PREPARATION

500 ml water
70 ml vegetable oil
1 tsp salt
425 g flour
1 l oil for deep frying

IN ADDITION:

1 vanilla pod
Sugar

Per serving
235 kcal, 24 g carbs, 14 g fat,
3 g protein

1. Place water, oil and salt in a pan and bring to the boil
for approx. 3 minutes at setting 9.

2. Remove the pan from the hob. Pour in the sieved flour
all at once and stir in with a wooden spoon until the
mixture detaches from the pan in a ball.
Leave to rest for 10 minutes.

3. Then put the dough in a piping bag with a star-shaped
nozzle Ø 1.5 cm.

4. Heat the oil at setting 9 for approx. 6 minutes.
When the oil is hot enough, squeeze out four churros
approx. 14 cm long into the hot oil. Then deep-fry until
golden. Deep-fry the rest of the churros the same way.
Leave to drain on kitchen towel.

5. Slice the vanilla pod open lengthways and scrape out
the vanilla pulp. Then mix with the sugar and sprinkle
over the churros.

Tip:
You can check the temperature of the oil with a wooden
spoon. The right temperature has been reached when
you dip the wooden spoon into the oil and little bubbles
rise up.

Desserts and sweet dishes 83

Small doughnuts with cream filling

MCRC01821876_BO_Krapfen_mit_Sahnefuellung_1648MCRC01822103_SE_Krapfen_mit_Sahnefuellung_1682MCRC01822011_NF_Krapfen_mit_Sahnefuellung_1710MCRC01821731_BA_Krapfen_mit_Sahnefuellung_1703Sweet bakingSmall baked itemsPreparation methodsDeep-fat fryingRecipe categoriesBaking

For 12 servings
High output burner, Saucepan Ø 24 cm

84 Desserts and sweet dishes

[Index: ]

CHOUX PASTRY:
RESTING TIME: 1-2 HOURS

250 ml water
30 g butter
1 pinch salt
1 tsp sugar
185 g flour
4 eggs
1 l vegetable oil

CREAM FILLING:

1 vanilla pod
50 ml cream
20 g sugar

PREPARATION

1. Place water, butter, salt and sugar in a pan and bring
to the boil for approx. 2 minutes at setting 9.

2. Remove the pan from the hob. Pour in the sieved flour
all at once and stir in with a wooden spoon for
approx. 2½ minutes until the mixture detaches from the
pan in a ball.

3. Stir the eggs into the dough one by one. Only add the
next egg after the one before has been completely
worked in. Knead thoroughly. Leave the dough to rest at
room temperature for 1-2 hours.

4. Heat the vegetable oil in a pan at setting 6 for
approx. 10 minutes.

IN ADDITION:

Icing sugar for dusting

Each
179 kcal, 14 g carbs, 12 g fat,
4 g protein

5. From the dough make 12 doughnuts each half the
size of a dessert spoon. Slide into the hot oil and fry
golden brown for approx. 5 minutes. Turn several times.
Take the doughnuts out and leave to drain on kitchen
towel.

6. Slice the vanilla pod open lengthways and scrape out
the vanilla pulp.

7. Beat the cream, sugar and vanilla pulp in a bowl until
stiff. Fill the mixture into a piping bag with a fine nozzle.
Insert into the top of the doughnuts and fill with cream.

8. Dust with icing sugar and serve.

Tip:
You can already make the dough the day before. Take the
dough out of the refrigerator 2 hours before deep frying.
You can check the temperature of the oil with a wooden
spoon. The right temperature has been reached when
you dip the wooden spoon into the oil and little bubbles
rise up.

Desserts and sweet dishes 85

Index of recipes

A

Aubergines, Marinaded, 16

B

Beef Stroganoff, 48
Borsch, 32
Bouillabaisse, 36
Braised calamari, 58

C

Calamari, braised, 58
Cassoulet, 34
Chips with Wiener schnitzel, 46
Chocolate fondue with fruit skewers, 76
Churros with vanilla sugar, 82
Cream of mussel soup with basil, 30
Crêpes Suzette, 68

F

French toast, 66
Fried fish medley, 62

P

Pancakes with honey, 70
Pasta alla puttanesca, 42
Peaches in red wine, 78
Potato croquettes, 20

R

Ratatouille, 24
Ribeye steak with glazed vegetables, 50
Risotto alla Milanese, 40

S

sardines, Marinaded, 60
Small doughnuts with cream filling, 84
Stewed chicken with king prawns, 54
Stir-fried vegetables with soy sauce, 22
Strawberries, with mascarpone mousse, 72
Stroganoff, Beef, 48

T

Tomato mozzarella soup, 28

H

Hazelnut creme, 74

M

Marinaded aubergines, 16
Marinaded sardines, 60
Mascarpone mousse with strawberries, 72
Meatballs with yoghurt dressing, 52

V

Vitello tonnato, 18

W

White chocolate truffles, 80
Wiener schnitzel with chips, 46

Notes

*9001212117*

9001212117
NFIH6_G_SV
970505 en

COOKING PASSION SINCE 1877

9001212117

*9001212117*

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