NEFF T26DS59N0A, T27DA69N0A, T29TA79N0A, T29DA79N0A Recipe

COOKING PASSION SINCE 1877

COOKING WITH FIRE AND FLAME

Recipes for your gas cooktop with FlameSelect®

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

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

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.

ABBREVIATIONS AND QUANTITIES

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

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

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