&22.,1* 3$66,21 6,1&( RECIPES FOR ANY COOKING PERSONALITY.
1
The cookbook for your built-in Neff oven
IMAGINATIVE RECIPES FOR BOLD COOKS An evening that turned out longer than planned. Having more time to cook in order to concentrate on the most important thing: the preparation of the food. A roast that is just simply delicious. An oven that becomes a hobby room. These things drive us every day to strive for innovations that make cooking easier. This in turn also means more enjoyment in the kitchen.
TABLE OF CONTENTS Information on your appliance. ................................................................................................................11 Side dishes and vegetables, vegetarian dishes and bakes ........................................................................19 Fish ........................................................................................................................................................47 Poultry and meat ........................................
CIRCO THERM®
INFORMATION ON YOUR APPLIANCE. CIRCO THERM® With CircoTherm®, you can cook simultaneously on several levels. A fan in the rear wall of the oven distributes the heat evenly through the cooking compartment. Dishes will always turn out perfectly, and you will save time and energy. You can place the most varied dishes on several levels in the oven and cook them together without mixing or spoiling the various aromas. A roast joint of meat will still taste like it should and muffins will still taste like muffins.
12
COOKWARE MCIM00897993__T6A0128_600_RZ0 Ovenproof dish, oval Cake mould, glass Cake tin Ovenproof dish, rectangular Mini ring cake tin Springform cake tin, square Roaster, glass, without lid Flan-base cake tin Ring tin Roaster with lid Pizza tray, round Bundt cake tin Meat tray Springform cake tin, round Mini tart dishes Ramekins/soufflé dishes Tart dish Preserving jars 13
14
SPECIAL ACCESSORIES There is a comprehensive range of special accessories for your appliance. You can find information on these in our brochures or online. Baking tray, non-stick For tray bakes and small baked products. The pastries can be removed more easily from the baking tray. It is not necessary to grease or line with greaseproof paper. Universal pan, non-stick For moist cakes, pastries, frozen meals and large roasts. It can be used to catch dripping fat when you are grilling directly on the wire rack.
ABBREVIATIONS AND QUANTITIES 84
ABBREVIATIONS SACHET MEASUREMENTS ml Millilitres Baking powder l Litres g Grams kg Kilograms cm Centimetres mm Millimetres tbsp Tablespoon tsp Teaspoon lvl Level WEIGHTS, CAPACITY MEASURES 17 g 1 kg 1000 g 100 dg 2.22 lb Vanilla essence 9g 1l 1000 ml 100 cl 10 dl Dry yeast 7g Cream stiffener 8g hpd Heaped frzn Frozen e.g. For example kcal Kilocalories min. Minutes F Fat hr. Hours carb Carbohydrates min. At least P Protein approx.
SIDE DISHES AND VEGETABLES, VEGETARIAN DISHES AND BAKES
Lemon potatoes with herbs and pointed peppers[Index:] MCRC00837954_BO_Zitronenkartoffeln_m_Krauetern_u_Paprika-013_F39MCRC00838025_SE_Zitronenkartoffeln_m_Krauetern_u_Paprika-013MCRC00903369_NF_Zitronenkartoffeln_m_Krauetern_u_Paprika-011_RZ1Side dishesPotatoesVegetablesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Universal pan POTATOES: PREPARATION 900 g small waxy potatoes ½ bunch thyme ½ bunch rosemary 3 organic lemons 2 tbsp o
Filled jacket potatoes[Index:] [Index:] MCRC00901975_BO_gefuellte_Kartoffeln-014_F39MCRC00915011_SE_gefuellte_Kartoffeln-13MCRC00900553_NF_gefuellte_Kartoffeln-010_RZ0VegetablesPotatoesSide dishesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Universal pan POTATOES: 4 equally sized, floury potatoes, 200 g each FILLING: 20 g butter 125 g grated Emmental or blue cheese Salt Pepper, freshly ground Nutmeg, freshly grated Parsley, chopped
Peppery stew with sweet potatoes and peppers[Index:] [Index:] MCRC00902256_BO_Pfeffriger_Eintopf_aus_Suesskartoffeln_u_Paprika-010_F39MCRC00918056_SE_Pfeffriger_Eintopf_aus_Suesskartoffeln_u_Paprika-012MCRC00903309_NF_Pfeffriger_Eintopf_aus_Suesskartoffeln_u_Paprika-011_RZ1VegetablesVegetarian recipesPreparation methodsStewingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Medium glass roaster with lid STEW: 1 kg sweet potatoes 2 red peppers 1 clove garlic 3 shallots 40 g butter Sea sa
Pumpkin and chilli vegetables with apples[Index:] MCRC00902067_BO_Kuerbisgemuese_vom_Blech-009_F39MCRC00918014_SE_Kuerbisgemuese_vom_Blech-012MCRC00900586_NF_Kuerbisgemuese_vom_Blech-006_RZ0VegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Universal pan PUMPKIN: PREPARATION 1 kg Muscat pumpkin 50 g butter Chilli salt Mixed pepper, freshly ground 2 garlic cloves 3 medium-sized sour apples Approx. 180 g celery 150 ml water 1.
Polenta[Index:] MCRC00902363_BO_Polenta-018_F39MCRC00918067_SE_Polenta-011MCRC00903316_NF_Polenta-014_RZ1Side dishesPolentaPreparation methodsBakingRecipe categoriesSide dishes, Bakes For 6 servings Medium ovenproof dish POLENTA: 1 tsp salt 250 g coarse polenta 50 g grated Emmental 200 ml cream Sea salt Pepper, freshly ground 30 g butter 60 g pine nuts or flaked almonds IN ADDITION: Butter for greasing Per serving 383 kcal, 33 g carbs, 24 g fat, 9 g protein, 2,7 BU PREPARATION 1.
Aubergine towers[Index:] MCRC00903945_BO_Auberginentuermchen-010_F39MCRC00914918_SE_Auberginentuermchen-009MCRC00903217_NF_Auberginentuermchen-010_RZ1Vegetarian recipesStartersVegetablesPreparation methodsAu gratin dishesRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Medium ovenproof dish RICE: 10 g butter 100 g wild rice mixture ½ small onion 1 small bay leaf 1 clove AUBERGINES: 2 large aubergines, approx.
Tomatoes stuffed with lentils, bulgur wheat and goat's cheese[Index:] MCRC00904091_BO_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-012_F39MCRC00918152_SE_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-004MCRC00903364_NF_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-005_RZ1VegetablesTomatoesVegetarian recipesPreparation methodsAu gratin dishesRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Medium ovenproof dish FILLING: 75 g green lentils 75 g bulgur wheat 1 shallot 20 g butter 300 ml vegetable
Baked asparagus with salsa[Index:] [Index:] MCRC00901967_BO_gebackener_Spargel-014_F39MCRC00915002_SE_gebackener_Spargel-021MCRC00903242_NF_gebackener_Spargel-017_RZ1VegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes For 4 servings Universal pan SALSA: 400 g cherry tomatoes 1 tbsp fresh oregano ½ bunch fresh basil 1 small red onion 6-8 tbsp olive oil Chilli flakes Salt Pepper, freshly ground Sugar ASPARAGUS: 1.
Yorkshire pudding[Index:] MCRC00904097_BO_Yorkshire_Pudding-010_F39MCRC00918167_SE_Yorkshire_Pudding-010MCRC00900782_NF_Yorkshire_Pudding-010_RZ0Side dishesPreparation methodsBakingRecipe categoriesSide dishes, Bakes For 12 servings Muffin tin MIXTURE: 200 ml milk 100 ml water 1 egg 125 g flour Salt IN ADDITION: Lard for greasing the muffin tin Per serving 176 kcal, 20 g carbs, 9 g fat, 5 g protein, 1,6 BU PREPARATION 1. Place the milk, water and egg in a mixing bowl and whisk with an egg whisk.
Vegetable bread muffins[Index:] MCRC00901988_BO_Gemuesebrot_Muffiin-007_F39MCRC00915560_SE_Gemuesebrot_Muffins-010MCRC00900670_NF_Gemuesebrot_Muffins-015_RZ0Savoury bakingVegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 12 servings Muffin tin MIXTURE: 2-3 garlic cloves 2-3 tbsp fresh or frozen Mediterranean herbs 6 tbsp olive oil 250 g root vegetables, e.g.
Dauphinoise potatoes - potato gratin[Index:] [Index:] MCRC00901994_BO_Gratin_dauphinois_Kartoffelgratin-012_F39MCRC00915564_SE_Gratin_dauphinois_Kartoffelgratin-007MCRC00897327_NF_Gratin_dauphinois_Kartoffelgratin-009_RZ0BakesGratinsVegetablesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesBakingSide dishes, BakesVegetarian recipes For 4 servings Large ovenproof dish GRATIN: 1 kg predominantly waxy potatoes Salt Pepper, freshly ground Nutmeg, freshly grated 100 g grated Emmental 200 ml
Lasagne tricolore[Index:] MCRC00837941_BO_Lasagne_tricolore-015MCRC00838013_SE_Lasagne_tricolore-020MCRC00900694_NF_Lasagne_tricolore-011_RZ0BakesBakesVegetablesSpinachTomatoesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes For 4 servings Medium ovenproof dish LASAGNE: 1 small onion 70 g butter 600 g frozen spinach leaves Sea salt Pepper, freshly ground Nutmeg, freshly ground 50 g flour 500 ml vegetable stock, cold 100 ml cream 800 g ripe vine tomatoes 9 la
Small cheese soufflés[Index:] [Index:] MCRC00904012_BO_Kleine_Kaesesouffles-033_F39MCRC00918001_SE_Kleine_Kaesesouffles-003MCRC00900579_NF_Kleine_Kaesesouffles-038_RZ0BakesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes For 8 servings Soufflé dishes and universal pan 75 g medium Gouda or mature Gouda 6 eggs 250 ml milk 50 g butter Salt Pepper, freshly ground Nutmeg, freshly grated 75 g flour IN ADDITION: Butter for the ramekins Per serving 213 kcal, 9 g car
FISH
Sea bream in a herby salt crust[Index:] MCRC00901938_BO_Doraden_i_Kraeuter_Salz_Krusie-034_F39MCRC00908639_SE_Doraden_i_Kraeuter_Salz_Krusie-021MCRC00900646_NF_Doraden_i_Kraeuter_Salz_Krusie-011_RZ0FishSaltwater fishPreparation methodsRoastingRecipe categoriesFish For 4 servings Universal pan FISH: PREPARATION 2 sea bream, approx. 400 g each 2-3 tbsp lemon juice 1. Remove the sea bream, rinse briefly under cold water and pat dry with kitchen towel. Drizzle the inside and outside with lemon juice.
Red mullet on a bed of vegetables[Index:] MCRC00904029_BO_Meeres-Rotbarben_im_Gemuesebett-010_F39MCRC00917911_SE_Meeres-Rotbarben_im_Gemuesebett-013MCRC00903292_NF_Meeres-Rotbarben_im_Gemuesebett-009_RZ1FishSaltwater fishPreparation methodsBraisingRecipe categoriesFish For 4 servings Universal pan FISH: 4 red mullet fillets, 200 g each 1 lemon Sea salt VEGETABLES: 2 red onions 1 clove garlic 200 g aubergines 200 g courgettes 2- 3 rosemary springs ½ bunch lemon thyme ½ bunch basil 3 tbspolive oil Salt Peppe
Trout with herbs cooked on the baking tray[Index:] [Index:] MCRC00837936_BO_Kraeuter_Forelle_a_Blech-018_F39MCRC00838008_SE_Kraeuter_Forelle_a_Blech-016MCRC00900583_NF_Kraeuter_Forelle_a_Blech-019_RZ0FishFreshwater fishPreparation methodsRoastingRecipe categoriesFish For 4 servings Universal pan FISH: 50 g fresh rosemary 50 g fresh lemon thyme 50 g fresh tarragon 50 g fresh oregano 5 tbsp olive oil Chilli salt 1 tbsp lemon pepper 3-4 tbsp mixed peppercorns 4 fresh trout, approx.
Pike-perch fillet au gratin with horseradish sauce[Index:] [Index:] MCRC00837930_BO_Gratiniertes_Zanderfilet_auf_Meerrettichsauce-004MCRC00838002_SE_Gratiniertes_Zanderfilet_auf_Meerrettichsauce-012MCRC00897328_NF_Gratiniertes_Zanderfilet_auf_Meerrettichsauce-016_RZ0FishFreshwater fishPreparation methodsRoastingAu gratin dishesRecipe categoriesFish For 4 servings Large ovenproof dish FISH: 4 pike-perch fillets, approx.
Salmon fillet with spinach leaves and tomatoes[Index:] MCRC00837937_BO_Lachsfilet_m_Blattspinat_u_Tomaten-028MCRC00838009_SE_Lachsfilet_m_Blattspinat_u_Tomaten-010MCRC00903277_NF_Lachsfilet_m_Blattspinat_u_Tomaten-012_RZ1FishFreshwater fishPreparation methodsRoastingAu gratin dishesRecipe categoriesFish For 4 servings Large ovenproof dish SPINACH: 2 shallots 20 g butter 500 g frozen spinach leaves Sea salt 100 g Gorgonzola Pepper, freshly ground TOMATOES: 500 g vine tomatoes 2 tbsp olive oil Salt Pepper, f
Asparagus and fish parcels[Index:] [Index:] MCRC00902439_BO_Spargel-Fisch-Paeckchen-016_F39MCRC00918125_SE_Spargel-Fisch-Paeckchen-015MCRC00900755_NF_Spargel-Fisch-Paeckchen-007_RZ0FishSaltwater fishPreparation methodsRoastingRecipe categoriesFish For 6 servings Universal pan ASPARAGUS: 500 g white asparagus 500 g green asparagus Salt Sugar 2 tbsp lemon juice 1 tbsp basil, chopped 1 tbsp chervil, chopped 1 tbsp tarragon, chopped 1 tbsp tarragon vinegar 1 tbsp olive oil 1 tsp Dijon mustard Sea salt White pe
Fried fish fillet with sweet and sour Asian vegetables[Index:] MCRC00901808_BO_Backfisch_m_suess-saurem_Asia-Gemuese-8_F39MCRC00914920_SE_Backfisch_m_suess-saurem_Asia-Gemuese-22MCRC00903218_NF_Backfisch_m_suess-saurem_Asia-Gemuese-008_RZ1FishSaltwater fishPreparation methodsBakingRecipe categoriesFish For 4 servings Baking tray FRIED FISH FILLET: 4 fresh cod fillets, 160 g each ½ lemon Sea salt, Lemon pepper 4 sheets filo pastry or 'yufka' dough, approx.
Red snapper curry[Index:] MCRC00915621_BO_Curry_vom_Red_Snapper-054_F39MCRC00914964_SE_Curry_vom_Red_Snapper-008MCRC00903231_NF_Curry_vom_Red_Snapper-011_RZ1FishSaltwater fishPreparation methodsBraisingRecipe categoriesFish For 4 servings Large roaster with lid FISH: PREPARATION 600 g red snapper fillet 1. Rinse the fish briefly under cold water, pat dry with kitchen towel and cut into strips 1 cm wide. MARINADE: 2.
POULTRY AND MEAT
Grilled chicken filled with herbs [Index:] MCRC00915623_BO_Grillhaehnchen_2-055_F39MCRC00838003_SE_Grillhaehnchen-009MCRC00900559_NF_Grillhaehnchen_2-012_RZ0PoultryChickenPreparation methodsGrillingRecipe categoriesPoultry For 4 servings Universal pan with wire rack CHICKEN: PREPARATION 2 chickens, 1.2 kg each Pepper, freshly ground Salt 2 small bunches fresh herbs, e.g. rosemary, sage, thyme, marjoram 2 tsp lemon juice 1. Rinse the chicken in cold water and pat dry with kitchen towel.
Sicilian chicken[Index:] MCRC00903990_BO_Haehnchen_sizilianisch-011_F39MCRC00917885_SE_Haehnchen_sizilianisch-015MCRC00903253_NF_Haehnchen_sizilianisch-016_RZ1PoultryChickenPreparation methodsBraisingRecipe categoriesPoultry For 4 servings Roaster with lid MEAT: 1 roasting chicken, approx. 1.
Chicken saltimbocca[Index:] [Index:] MCRC00903974_BO_Gegrillte_Haehnchen_Saltimbocca-009_F39MCRC00917873_SE_Gegrillte_Haehnchen_Saltimbocca-007MCRC00900557_NF_Gegrillte_Haehnchen_Saltimbocca-008_RZ0PoultryChickenPreparation methodsGrillingRecipe categoriesPoultry For 4 servings Universal pan SALTIMBOCCA: 4 chicken breast fillets, 200 g each Sea salt Pepper, freshly ground 50 g medium-mature Pecorino cheese, freshly grated 150 g raw ham, sliced thinly 12 fresh sage leaves IN ADDITION: Kitchen string Per se
Chicken wings[Index:] MCRC00901929_BO_Chicken_Wings-010_F39MCRC00914951_SE_Chicken_Wings-014MCRC00903225_NF_Chicken_Wings-022_RZ1PoultryChickenPreparation methodsGrillingRecipe categoriesPoultry For 4 servings Universal pan with wire rack MARINADE: 2 lemons 3 garlic cloves 50 ml olive oil 1 tbsp oregano 1 tbsp paprika 1 tsp black pepper, freshly ground Salt CHICKEN: PREPARATION 1. Squeeze the lemons. Peel the garlic and crush into the lemon juice. Stir with the remaining ingredients to form a marinade.
Stuffed turkey breast[Index:] [Index:] MCRC00901979_BO_Gefuellte_Putenbrust-011_F39MCRC00915015_SE_Gefuellte_Putenbrust-012MCRC00900554_NF_Gefuellte_Putenbrust-020_RZ0PoultryTurkeyPreparation methodsRoastingRecipe categoriesPoultry For 6 servings Medium roaster TURKEY: PREPARATION 1.
Oriental-style duck breast[Index:] MCRC00903954_BO_Entenbrust_asiatisch-010_F39MCRC00914975_SE_Entenbrust_asiatisch-013MCRC00900538_NF_Entenbrust_asiatisch-006_RZ0PoultryDuckPreparation methodsRoastingRecipe categoriesPoultry For 4 servings Universal pan with wire rack DUCK: PREPARATION 2 duck breast fillets, 300 g each Salt Pepper, freshly ground 1. Rinse the duck breast fillets briefly under cold water and pat dry with kitchen towel. Score the fat with a criss-cross pattern using a sharp knife.
Crispy duck with baked apple stuffing[Index:] [Index:] MCRC00837935_BO_Knusprige_ente_m_Bratapfel-028_F39MCIM00907287_SE_Knusprige_ente_m_Bratapfel-011MCRC00896911_NF_Knusprige_Ente_m_Bratapfel017_RZ1PoultryDuckPreparation methodsRoastingRecipe categoriesPoultry For 3 servings Universal pan with wire rack MEAT: 1 fresh duck, 2.4 kg, without giblets Approx. 10 g fresh marjoram Sea salt Pepper, freshly ground 30 g orange marmalade BAKED APPLE STUFFING: 2 sour apples, e.g.
Grilled goose with bread roll filling[Index:] [Index:] MCRC00903973_BO_Gegrillte_Ganns_m_Semmelfuellung-008_F39MCRC00915517_SE_Gegrillte_Ganns_m_Semmelfuellung-011MCRC00900667_NF_Gegrillte_Ganns_m_Semmelfuellung-006_RZ0PoultryGoosePreparation methodsGrillingRecipe categoriesPoultry For 6 servings Universal pan with wire rack GOOSE: 1 young goose, approx.
Beef tenderloin with Mediterranean vegetables[Index:] MCRC00902378_BO_Rinderfilet_am_Stueck-015_F39MCRC00918081_SE_Rinderfilet_am_Stueck-012MCRC00903331_NF_Rinderfilet_am_Stueck-011_RZ1MeatBeefPreparation methodsRoastingRecipe categoriesMeat For 6 servings Universal pan MEAT: 1 kg beef tenderloin, centre-cut 6-8 fresh rosemary sprigs 4 tbsp olive oil VEGETABLES: 2 red peppers, approx. 400 g 1-2 courgettes, approx. 220 g 1 aubergine, approx.
Topside of beef with pearl onion sauce[Index:] MCRC00904064_BO_Rinderschulter_m_Perlzwiebel-004_F39MCRC00918084_SE_Rinderschulter_m_Perlzwiebel-004MCRC00903335_NF_Rinderschulter_m_Perlzwiebel-025_RZ1MeatBeefPreparation methodsBraisingRecipe categoriesMeat For 6 servings Large roaster with lid MEAT: 2 kg topside of beef, trimmed and skinned Salt Black pepper, freshly ground 1 tbsp flour 50 g clarified butter SAUCE: 50 g sugar 4 tbsp tarragon vinegar 200 g shallots 80 g butter 340 g pearl onions from a jar 2
Veal roulades[Index:] MCRC00902045_BO_Kalbsrouladen-017_F39MCRC00917991_SE_Kalbsrouladen-017MCRC00900678_NF_Kalbsrouladen-011_RZ0MeatVealPreparation methodsRoastingRecipe categoriesMeat For 4 servings Medium roaster with lid FILLING: 40 g medium-mature Parmesan 1 medium courgette 100 g red pepper or dried tomatoes in oil 3 tbsp pesto à la Calabrese Salt Pepper, freshly ground MEAT: 4 thin veal roulades, 160-180 g each Salt Pepper, freshly ground 1 tbsp olive oil 2 tbsp clarified butter SAUCE: 100 ml veal
Ossobuco[Index:] MCRC00904041_BO_Ossobuco-009_F39MCRC00918049_SE_Ossobuco-020MCRC00900606_NF_Ossobuco-013_RZ0MeatVealPreparation methodsBraisingRecipe categoriesMeat For 4 servings Roaster with lid MEAT: 4 veal shank slices, approx.
Joint of pork with a honey-thyme crust[Index:] MCRC00837951_BO_Schweinebraten_m_Zitronen-Honig_Kruste-014_F39MCRC00838022_SE_Schweinebraten_m_Zitronen-Honig_Kruste-026MCRC00903346_NF_Schweinebraten_m_Zitronen-Honig_Kruste-013_RZ1MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 6 servings Universal pan MEAT: 2.
Pork fillet in a salt crust[Index:] MCRC00902430_BO_Schweinefilet_in_Salzkruste-026_F39MCRC00918118_SE_Schweinefilet_in_Salzkruste-008MCRC00903349_NF_Schweinefilet_in_Salzkruste-009_RZ1MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 4 servings Large ovenproof dish MEAT: Approx. 600 g pork fillet 10 leaves fresh sage Pepper, freshly ground SALT CRUST: 2 egg whites 1 kg sea salt Approx.
Saddle of lamb in a herb crust[Index:] MCRC00902077_BO_Lammruecken_m_Kraeuterkruste-017_F39MCIM00907289_SE_Lammruecken_m_Kraeuterkruste-009MCRC00903283_NF_Lammruecken_m_Kraeuterkruste-013_RZ1MeatLambPreparation methodsRoastingRecipe categoriesMeat For 4 servings Universal pan with wire rack MEAT: 800 g lamb saddle fillet Salt Pepper, freshly ground HERB PASTE: 1 small garlic clove 3 sprigs thyme 3 sage leaves 1 tbsp rosemary leaves 2 tbsp medium-hot mustard 1 tbsp olive oil Per serving 284 kcal, 1 g carbs,
Meat kebabs, lamb[Index:] MCRC00903989_BO_Hackfleischspiesse_vom_Lamm-010_F39MCRC00917883_SE_Hackfleischspiesse_vom_Lamm-013MCRC00900565_NF_Hackfleischspiesse_vom_Lamm-013_RZ0MeatLambPreparation methodsGrillingRecipe categoriesMeat For 4 servings Wire rack and universal pan MEAT KEBABS: 1 kg lamb mince 1 large onion 3 garlic cloves 2 tbsp cooking oil Salt Black pepper, freshly ground 1 level tsp ground cumin (cumin seeds) 1 level tsp ground coriander ½ tsp cinnamon 1 tsp harissa or chilli paste 1 egg 3 tb
Joint of venison in a red wine and juniper sauce[Index:] MCRC00902029_BO_Hirschbraten_in_Rotweinsauce-006_F39MCRC00917898_SE_Hirschbraten_in_Rotweinsauce-008MCRC00900569_NF_Hirschbraten_in_Rotweinsauce-016_RZ0MeatGamePreparation methodsBraisingRecipe categoriesMeat For 8 servings Large roaster with lid MEAT: PREPARATION 1.5-2 kg joint of venison, from the haunch, boneless Salt Pepper, freshly ground 30 g clarified butter 30 g butter 1. Rinse the meat briefly in cold water and pat dry with kitchen towel.
Rabbit leg with apple and ginger[Index:] MCRC00904009_BO_Kaninchenkeule_m_Apfel_u_Ingwer-008_F39MCRC00917993_SE_Kaninchenkeule_m_Apfel_u_Ingwer-008MCRC00903273_NF_Kaninchenkeule_m_Apfel_u_Ingwer-010_RZ1MeatGamePreparation methodsRoastingRecipe categoriesMeat For 4 servings Large roaster with lid RABBIT: 4 rabbit legs, 250 g each 3-4 red apples 2 onions 2 carrots 30 g fresh ginger 3 stems tarragon Salt Pepper, freshly ground 6 strips back bacon 200 ml vegetable stock IN ADDITION: 2 tbsp cornflour as require
Wild boar joint with elderberry sauce and caramelised apples[Index:] MCRC00902464_BO_Wildschweinbraten_m_Holundersauce_u_Aepfel-011_F39MCRC00918165_SE_Wildschweinbraten_m_Holundersauce_u_Aepfel-012MCRC00900780_NF_Wildschweinbraten_m_Holundersauce_u_Aepfel-018_RZ0MeatGamePreparation methodsBraisingRecipe categoriesMeat For 6 servings Large roaster with lid MEAT: 1.5 kg wild boar joint from the leg, boneless Salt Pepper, freshly ground 30 g clarified butter SAUCE: PREPARATION 1.
CAKES AND SMALL BAKED ITEMS, DESSERTS AND SWEET DISHES
German-style butter cake - basic recipe for yeast dough[Index:] [Index:] MCRC00837924_BO_Butterkuchen-014_F39MCRC00837996_SE_Butterkuchen-013MCRC00900531_NF_Butterkuchen-013_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx.
Damson cake[Index:] MCRC00904104_BO_Zwetschgenkuchen-017_F39MCRC00918172_SE_Zwetschgenkuchen-018MCRC00900786_NF_Zwetschgenkuchen-019_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx. 20 servings Universal pan YEAST DOUGH: 500 g flour 1 sachet dried yeast 1 organic lemon 100 g sugar Approx. 125 ml milk, lukewarm 1 sachet vanilla sugar 1 pinch salt 100 g butter 1 egg FRUIT FILLING: Approx. 2.
Plaited raisin loaf[Index:] MCRC00902384_BO_Rosinenzopf-31_F39MCRC00918091_SE_Rosinenzopf-010MCRC00903338_NF_Rosinenzopf-027_RZ1Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For approx. 20 slices Baking tray YEAST DOUGH: 500 g flour 1½ sachets dried yeast 100 g sugar 1 sachet vanilla sugar 1 pinch salt 100 g butter 2 eggs Approx.
Spiced Stollen with marzipan[Index:] [Index:] MCRC00901932_BO_Christstollen_m_Marzipan-014_F39MCRC00914956_SE_Christstollen_m_Marzipan-015MCRC00900640_NF_Christstollen_m_Marzipan-016_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx.
Fruity raspberry gateau - basic recipe for sponge mixture[Index:] [Index:] [Index:] MCRC00901960_BO_Fruchtige_Himbeertorte-007_F39MCRC00914996_SE_Fruchtige_Himbeertorte-009MCRC00900544_NF_Fruchtige_Himbeertorte-008_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For 12 servings Springform cake tin, diameter 28 cm SPONGE MIXTURE: 3 eggs 3 tbsp water, hot 150 g sugar 150 g flour 1 tsp baking powder TOPPING: 900 g frozen raspberries 100 g sugar 200 ml cream 4 sheets gelatine 200 g yoghurt
Sachertorte[Index:] MCRC00904070_BO_Sachertorte-018_F39MCRC00918101_SE_Sachertorte-012MCRC00900727_NF_Sachertorte-008_RZ0Sweet bakingGateauxPreparation methodsBakingRecipe categoriesBaking To make approx. 16 servings Black springform cake tin, diameter 28 cm MIXTURE: 150 g dark chocolate 150 g butter 150 g sugar 2 tbsp water 6 eggs 150 g flour 1 sachet baking powder PREPARATION 1. Line the base of the tin with greaseproof paper. 2. Melt the chocolate, butter, sugar and water in a water bath, do not heat.
Black Forest gateau[Index:] [Index:] MCRC00904074_BO_Schwarzwaelderkirschtorte-028_F39MCRC00918114_SE_Schwarzwaelderkirschtorte-013MCRC00900743_NF_Schwarzwaelderkirschtorte-010_RZ0Sweet bakingGateauxPreparation methodsBakingRecipe categoriesBaking For 16 servings Springform cake tin, diameter 28 cm SPONGE MIXTURE: PREPARATION 5 eggs 5 tbsp water, lukewarm 240 g sugar 200 g flour 40 g cocoa 1 level tsp baking powder 1. Line the base of the tin with greaseproof paper. Preheat the oven. FILLING: 4.
Nutty Swiss roll with nougat filling[Index:] [Index:] MCRC00902154_BO_Nuss_Biskuitrolle_m_Nougatfuellung-015_F39MCRC00918040_SE_Nuss_Biskuitrolle_m_Nougatfuellung-004MCRC00900701_NF_Nuss_Biskuitrolle_m_Nougatfuellung-011_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx. 8 slices Baking tray SPONGE MIXTURE: PREPARATION 6 eggs 125 g sugar 1 pinch salt 50 g flour ½ tsp baking powder 125 g walnuts, roughly chopped 1. Line the baking tray with greaseproof paper. FILLING: 5.
Gooseberry cake with almond topping - basic recipe for sponge mixture[Index:] [Index:] MCRC00904089_BO_Stachelbeerkuchen_m_Mandelhaube-028_F39MCRC00918133_SE_Stachelbeerkuchen_m_Mandelhaube-016MCRC00903361_NF_Stachelbeerkuchen_m_Mandelhaube-018_RZ1Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx. 12 servings Springform cake tin, diameter 26 cm MIXTURE: PREPARATION 200 g butter, soft 200 g sugar 4 eggs 200 g flour 1 tsp baking powder 1.
Sponge flan base[Index:] MCRC00902457_BO_Tortenboden_aus_Ruehrteig-008_F39MCRC00918154_SE_Tortenboden_aus_Ruehrteig-011MCRC00900771_NF_Tortenboden_aus_Ruehrteig-009_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For 12 servings Flan-base cake tin, diameter 30 cm SPONGE MIXTURE: PREPARATION 1 organic orange or organic lemon 100 g butter 100 g sugar 1 sachet vanilla sugar 2 eggs 250 g flour 3 level tsp baking powder 70 ml milk 1 pinch salt 1.
Apple cake with caramelised walnuts[Index:] MCRC00901799_BO_Apfelkuchen_m_karamellisierten_Walnuessen-075_F39MCRC00914910_SE_Apfelkuchen_m_karamellisierten_Walnuessen-004MCRC00900624_NF_Apfelkuchen_m_karamellisierten_Walnuessen-009_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx. 12 servings Springform cake tin, diameter 28 cm CARAMEL: 1 organic orange 300 g walnuts 30 g sugar SPONGE MIXTURE: 4 sour apples, approx.
Rhubarb tart with meringue[Index:] MCRC00904061_BO_Rhabarberkuchen-030_F39MCRC00918078_SE_Rhabarberkuchen-017MCRC00903328_NF_Rhabarberkuchen-014_RZ1Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx. 20 servings Universal pan TOPPING: PREPARATION 1250 g rhubarb 100 g sugar 1. Wash and trim the rhubarb and cut into chunks approximately 3 cm long, then place into a bowl. Sprinkle with the sugar. SPONGE MIXTURE: 2.
Marble cake in a jar[Index:] MCRC00837945_BO_Mamorkuchen_im_Glas-012_F39MCRC00838017_SE_Mamorkuchen_im_Glas-006MCRC00900595_NF_Mamorkuchen_im_Glas-008_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For 4 servings 4 preserving jars, 290 ml each SPONGE MIXTURE: PREPARATION 125 g flour 40 g cornflour 1 tsp baking powder 50 g sugar 1 pinch salt 80 g butter 2 eggs Approx. 100 ml milk ½ organic lemon 1. Grease the jars and sprinkle with breadcrumbs. DARK SPONGE: 5.
Nut cake[Index:] MCRC00904037_BO_Nusskuchen-010_F39MCRC00918043_SE_Nusskuchen-008MCRC00900705_NF_Nusskuchen-010_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx. 10 servings Springform cake tin, diameter 24 cm SPONGE MIXTURE: 175 g sugar 175 g butter 4 eggs 100 ml milk 30 ml rum 250 g flour 1 heaped tsp baking powder 125 g hazelnuts, finely ground 1 pinch salt IN ADDITION: Butter for greasing Per serving 422 kcal, 37 g carbs, 26 g fat, 8 g protein, 3,1 BU PREPARATION 1.
Delicate pound cake[Index:] [Index:] MCRC00904071_BO_Sandkuchen-013_F39MCRC00918103_SE_Sandkuchen-008MCRC00903343_NF_Sandkuchen-013_RZ1Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx.
Fruit tart - basic recipe for shortcrust pastry[Index:] [Index:] MCRC00903986_BO_Grundrezept_Muerbteig_Obsttorte-015_F39MCRC00917771_SE_Grundrezept_Muerbteig_Obsttorte-007MCRC00900563_NF_Grundrezept_Muerbteig_Obsttorte-014_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx. 12 servings Springform cake tin, diameter 26 cm SHORTCRUST PASTRY: 250 g flour 1 generous pinch baking powder 80-100 g sugar 1 pinch salt 1 egg 125 g butter PREPARATION 1.
Vanilla cheesecake[Index:] MCRC00837949_BO_Quarktorte_mit_Vanille-027_F39MCRC00838020_SE_Quarktorte_mit_Vanille-022MCRC00903324_NF_Quarktorte_mit_Vanille-020_RZ1Sweet bakingGateauxPreparation methodsBakingRecipe categoriesBaking To make approx. 12 servings Springform cake tin, diameter 26 cm SHORTCRUST PASTRY: PREPARATION 200 g flour 1 pinch salt 75 g sugar 1 tsp baking powder 75 g butter 1 vanilla pod 1 egg 1. Only grease the base of the springform cake tin. QUARK MIXTURE: 4.
English apple pie[Index:] [Index:] MCRC00901946_BO_Englischer_Apple_Pie-039_F39MCRC00908649_SE_Englischer_Apple_Pie-020MCRC00916899_NF_Englischer_Apple_Pie-030_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx. 12 servings Tart dish, diameter 27 cm SHORTCRUST PASTRY: PREPARATION 350 g flour ½ tsp salt 150 g butter Approx. 75 ml water, ice-cold 1. Add the flour and salt to a mixing bowl. Cut the cold butter into small pieces and add to the flour.
Pavlova - meringue with cream and raspberries[Index:] [Index:] MCRC00902204_BO_Pavlova-Baiser_m_Sahne_u_Himbeeren-012_F39MCRC00918053_SE_Pavlova-Baiser_m_Sahne_u_Himbeeren-007MCRC00900709_NF_Pavlova-Baiser_m_Sahne_u_Himbeeren-010_RZ0Sweet bakingCakesDessertsSweet dessertsPreparation methodsBakingRecipe categoriesBaking For 6 servings Baking tray MERINGUE MIXTURE: 3 egg whites 175 g fine sugar 1 sachet vanilla sugar 2-3 drops vanilla essence 1 tsp light vinegar 1 tsp cornflour FILLING: 250 ml cream 300 g ra
Baklava[Index:] MCRC00901830_BO_Baklava-013_F39MCRC00914923_SE_Baklava-007MCRC00900530_NF_Baklava-008_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 60 servings Universal pan MIXTURE: 10-12 sheets filo pastry 350 g butter NUT MIXTURE: 150 g almonds 150 g walnuts 150 g pistachios ½ tsp ground cinnamon 1 generous pinch ground cloves SYRUP: 675 g sugar 175 g honey 500 ml water IN ADDITION: Butter for the universal pan Per serving 171 kcal, 19 g carbs, 10 g fat, 2 g prote
Brownies with pistachios and cashews[Index:] MCRC00901924_BO_Brownies_m_Pistazien_u_Cashewkernen-008_F39MCIM00907277_SE_Brownies_m_Pistazien_u_Cashewkernen-009MCRC00903223_NF_Brownies_m_Pistazien_u_Cashewkernen-012_RZ1Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 20 servings Square springform cake tin, 24x24 cm MIXTURE: 250 g dark chocolate 180 g butter 50 g pistachios 50 g cashews 4 eggs 300 g sugar 180 g flour 1 level tsp baking powder 1 pinch salt IN ADDITION: Butter
Chocolate muffins with cherries and chilli[Index:] MCRC00839016_BO_Schokoladenmuffins_m_Kirschen_u_Chili-020MCRC00839011_SE_Schokoladenmuffins_m_Kirschen_u_Chili-007MCRC00900738_NF_Schokoladenmuffins_m_Kirschen_u_Chili-010_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 12 pieces 12-cup muffin tin MIXTURE: 12 fresh cherries, alternatively cherries from a jar 125 g butter 75 g dark chocolate 3 eggs 175 g sugar 150 g flour 1 pinch salt 1 tsp baking powder Chilli powder ac
Apricot boats[Index:] MCRC00837921_BO_Aprikosenschiffchen-017_F39MCRC00837994_SE_Aprikosenschiffchen-019MCRC00900625_NF_Aprikosenschiffchen-022_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 8 servings Baking tray MIXTURE: 8 slices frozen puff pastry, around 600 g A little flour FILLING: 1 tin apricots, drained weight around 500 g 50 g ground almonds 100 g raw marzipan 1 egg A little milk IN ADDITION: Greaseproof paper Per serving 444 kcal, 35 g carbs, 31 g fat, 7 g p
Macaroons[Index:] MCRC00904023_BO_Macarons-011_F39MCRC00918029_SE_Macarons-007MCRC00900594_NF_Macarons-012_RZ0Sweet bakingSmall baked itemsBiscuitsPreparation methodsBakingRecipe categoriesBaking To make approx.
Vanilla croissant[Index:] MCRC00902459_BO_Vanillekipferl-013_F39MCRC00918158_SE_Vanillekipferl-007MCRC00900775_NF_Vanillekipferl-009_RZ0Sweet bakingBiscuitsPreparation methodsBakingRecipe categoriesBaking For approx.
Berry tartlets with sour cream glaze[Index:] MCRC00901833_BO_Beerentarteletts_m_Sauerrahmguss-010_F39MCRC00914927_SE_Beerentarteletts_m_Sauerrahmguss-019MCRC00903220_NF_Beerentarteletts_m_Sauerrahmguss-013_RZ1Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 8 servings Ramekins SHORTCRUST PASTRY: 300 g flour 1 pinch salt 100 g icing sugar 200 g butter TOPPING: 125 g fresh bilberries 125 g fresh redcurrants GLAZE: ½ vanilla pod 200 g sour cream 1 egg 100 g sugar IN ADDITION:
Cream puffs with sweet filling - basic recipe for choux pastry[Index:] [Index:] MCRC00903985_BO_Grundrezept_Brandteig-010_F39MCRC00917881_SE_Grundrezept_Brandteig-007MCRC00900562_NF_Grundrezept_Brandteig-036_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking To make approx.
Bilberry soufflé[Index:] MCRC00902021_BO_Heidelbeer_Souffle-010_F39MCRC00917893_SE_Heidelbeer_Souffle-054MCRC00896909_NF_Heidelbeer_Souffle-009_RZ1Sweet dessertsDessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts For 6 servings Soufflé dishes SOUFFLÉ: 3 eggs 250 g low-fat quark 50 g flour 1 tsp lemon juice 1 pinch salt 50 g sugar 100 g fresh bilberries, or frozen as an alternative 25 g icing sugar IN ADDITION: Butter for greasing Sugar for sprinkling Per serving 176 kcal, 23 g carbs
Coconut bake[Index:] MCRC00902060_BO_Kokosauflauf-019_F39MCRC00918007_SE_Kokosauflauf-008MCRC00929230_NF_Kokosauflauf-014DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts For 6 servings Medium-sized, round glass dish BAKE: ½ organic orange ½ organic lemon 400 ml unsweetened coconut milk 40 g butter 1 pinch salt 60 g sugar 60 g semolina 4 eggs 160 g dessicated coconut, lightly toasted PREPARATION 1.
Meringue with chocolate-mascarpone cream and exotic fruits[Index:] MCRC00904032_BO_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-015_F39MCRC00917914_SE_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-019MCRC00900601_NF_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-014_RZ0DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts For 6 servings Baking tray MERINGUE MIXTURE: 1 egg white 1 pinch salt 50 g fine sugar CREMA: 20 g dark chocolate, 70 % cocoa 2 tbsp milk 40 g mascarp
BREAD AND ROLLS, PIZZA AND SAVOURY CAKES
Hearty four-grain bread[Index:] MCRC00904096_BO_Vollwertiges_Vierkornbrot-011_F39MCRC00918161_SE_Vollwertiges_Vierkornbrot-013MCRC00900778_NF_Vollwertiges_Vierkornbrot-013_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For 1 tin loaf, approx. 25 slices Universal pan YEAST DOUGH: 200 g wholegrain rye flour 500 g wholemeal wheat flour 2 sachets dried yeast 1 tbsp honey Approx. 250 ml water, lukewarm Approx.
Rustic farmhouse bread with sourdough[Index:] [Index:] MCRC00902398_BO_Rustikales_Bauernbrot_m_Sauerteig-007_F39MCRC00918100_SE_Rustikales_Bauernbrot_m_Sauerteig-009MCRC00900725_NF_Rustikales_Bauernbrot_m_Sauerteig-011_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For approx.
Flatbread[Index:] MCRC00837926_BO_Fladenbrot-015_F39MCRC00837998_SE_Fladenbrot-003MCRC00900542_NF_Fladenbrot-008_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For 1 flatbread, approx. 8 servings Universal pan YEAST DOUGH: 500 g flour 2 sachets dried yeast 1 tsp salt 350 ml water, lukewarm TOPPING: 3 tbsp olive oil 1 tbsp fresh rosemary 2 tbsp pine nuts Sea salt IN ADDITION: PREPARATION 1. Mix the flour and yeast in a bowl.
Scones[Index:] MCRC00904081_BO_Scones-016_F39MCRC00918143_SE_Scones-011MCRC00900746_NF_Scones-009_RZ0Savoury bakingBread rollsPreparation methodsBakingRecipe categoriesBaking For 16 pieces Baking tray MIXTURE: 450 g flour 15 g baking powder 1 pinch salt 110 g butter 20 g sugar 230 ml milk PREPARATION 1. Sift the flour and baking powder into a bowl. Add the salt. Add the small flakes of butter and rub together with the flour mixture until it resembles breadcrumbs. 2. Add the sugar and milk.
Pizza Margherita[Index:] MCRC00837948_BO_Pizza_Margherita-008_F39MCRC00838019_SE_Pizza_Margherita-009MCRC00903315_NF_Pizza_Margherita-015_RZ1Savoury bakingPizzaVegetarian recipesPreparation methodsBakingRecipe categoriesBakingVegetarian recipes For 2 servings Pizza tray, diameter 30 cm YEAST DOUGH: 150 g flour ½ sachet dried yeast 1 pinch sea salt Approx.
Pepper quiche[Index:] [Index:] MCRC00902177_BO_Paprikaquiche-008_F39MCIM00907290_SE_Paprikaquiche-012MCRC00896913_NF_Paprikaquiche-015_RZ1Savoury bakingQuicheVegetarian recipesPreparation methodsBakingRecipe categoriesBakingVegetarian recipes For 6 servings Pizza tray, diameter 30 cm SHORTCRUST PASTRY: PREPARATION 200 g flour 2 pinches salt 1 egg 100 g butter, cold 1. For the shortcrust pastry, pour the flour and salt onto the work surface and make a well in the centre.
Onion tart with apple[Index:] MCRC00902468_BO_Zwiebelkuchen_m_Apfel-011_F39MCRC00918174_SE_Zwiebelkuchen_m_Apfel-006MCRC00903374_NF_Zwiebelkuchen_m_Apfel-011_RZ1Savoury bakingPreparation methodsBakingRecipe categoriesBaking For 6 servings Pizza tray, diameter 30 cm SHORTCRUST PASTRY: PREPARATION 200 g flour A little salt 1 egg 1 tbsp water 100 g butter, cold 1. For the shortcrust pastry, mix all the dry ingredients in a bowl. Add the egg and water, cut the cold butter into chunks and distribute on top.
Meat pie[Index:] MCRC00901958_BO_Fleischpirogge-008_F39MCRC00914993_SE_Fleischpirogge-016MCRC00900543_NF_Fleischpirogge-013_RZ0Savoury bakingPies and pastriesPreparation methodsBakingRecipe categoriesBaking For 4 servings Large ovenproof dish YEAST DOUGH: PREPARATION 400 g flour 1 sachet dried yeast 1 pinch salt 1 pinch sugar 125 ml milk 1 egg 80 g butter 1. To make the yeast dough, mix the flour and yeast in a bowl. Add all other ingredients and knead the dough well. Leave to prove in a warm place.
Turkish börek[Index:] [Index:] MCRC00902458_BO_Tuerkisches_Boerek-090_F39MCRC00918155_Se_Tuerkisches_Boerek-010MCRC00900772_NF_Tuerkisches_Boerek-011_RZ0Savoury bakingVegetarian recipesPreparation methodsBakingRecipe categoriesBakingVegetarian recipes For 20 servings Universal pan CHEESE: 1 bunch fresh or frozen flat-leaf parsley, approx. 30 g 500 g sheep's cheese in brine or feta cheese FILLING: 2 eggs 200 ml milk 250 g yoghurt, 3.
Index of recipes A Apple cake with caramelised walnuts, 127 Apple pie, English, 141 Apricot boats, 151 Asparagus, with salsa, baked, 35 Asparagus and fish parcels, 59 Aubergine towers, 31 Au gratin pike-perch fillet with horseradish sauce, 55 B Baked asparagus with salsa, 35 Baklava, 145 Basic recipe for choux pastry, cream puffs with sweet filling, 159 Basic recipe for shortcrust pastry - fruit tart, 137 Basic recipe for sponge mixture, gooseberry cake with almond topping, 123 Basic recipe for sponge mixt
H J Hearty four-grain bread, 169 Jacket potatoes, filled, 23 Joint of pork with a honey-thyme crust, 91 Joint of venison in a red wine and juniper sauce, 99 L Lasagne tricolore, 43 Lemon potatoes with herbs and pointed peppers, 21 M Macaroons, 153 Marble cake in a jar, 131 Meat kebabs, lamb, 97 Meat pie, 183 Meringue with chocolate-mascarpone cream and exotic fruits, 165 Meringue with cream and raspberries, pavlova, 143 N Oriental-style duck breast, 77 Ossobuco, 89 P Pavlova, meringue with cream and
Salmon fillet with spinach leaves and tomatoes, 57 Saltimbocca, chicken , 71 Scones, 175 Sea bream in a herby salt crust, 49 Sicilian chicken, 69 Small cheese soufflés, 45 Spiced Stollen with marzipan, 113 Sponge flan base, 125 Stew with sweet potatoes and peppers, peppery, 25 Stollen with marzipan, spiced, 113 Stuffed turkey breast, 75 Swiss roll with nougat filling, nutty, 121 T Tomatoes stuffed with lentils, bulgur wheat and goat's cheese, 33 Topside of beef with pearl onion sauce, 85 Trout, trout with
Notes Notes
Notes
Notes
Notes *9001010992* 9001010992 NF6045BO 950202 en
&22.
