COOKING PASSION SINCE 1877 RECIPES FOR ANY COOKING PERSONALITY. The cookbook for your Neff built-in oven with FullSteam.
The cookbook for your built-in Neff oven with Full Steam function
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 Starters, soups and salads ......................................................................................................................19 Side dishes and vegetables, vegetarian dishes and bakes ........................................................................35 Fish ................................................................
FULLS TEAM FUNCTION
INFORMATION ON YOUR APPLIANCE. A TRUE ALL-ROUNDER. Oven, steamer or combi-steam oven? The built-in Neff oven with FullSteam function combines an oven, steamer and combi-steam oven in one single appliance. For baking, steaming and even roasting with steam in combination mode. Using steam ensures that your food is provided with the ideal level of moisture when being roasted, baked and heated up with added steam.
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
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 17 g 1 kg 1000 g 100 dg 2.22 lb l Litres Vanilla sugar 9g 1l 1000 ml 100 cl 10 dl g Grams Dry yeast 7g kg Kilograms Cream stiffener 8g cm Centimetres mm Millimetres tbsp Tablespoon tsp Teaspoon lvl Level hpd Heaped frzn Frozen e.g. For example kcal Kilocalories min. Minutes F Fat hr. Hours carb Carbohydrates min. At least P Protein approx.
STARTERS, SOUPS AND SALADS
Baked figs with goat's cheese and ham [Index:] [Index:] MCRC00901966_BO_Gebackene_Feigen_m_Ziegenkaese_u_Schinken-019_F39MCRC00915001_SE_Gebackene_Feigen_m_Ziegenkaese_u_Schinken-006MCRC00900547_NF_Gebackene_Feigen_m_Ziegenkaese_u_Schinken-008_RZ0StartersPreparation methodsBakingRecipe categoriesStarters, Salads For 4 servings Small unperforated steamer MARINADE: 100 ml ruby port wine 2 tbsp honey 6 tbsp balsamic vinegar 2 bay leaves 1 cinnamon stick 1 star anise 2 cloves ½ vanilla pod FIGS: 8 small figs
Delicate salmon terrine with prawns [Index:] [Index:] MCRC00901952_BO_feine_Lachsterrine_m_Garnelen-020_F39MCRC00914980_SE_feine_Lachsterrine_m_Garnelen-024MCRC00900540_NF_feine_Lachsterrine_m_Garnelen-018_RZ0StartersFishFreshwater fishSaltwater fishSeafoodPreparation methodsSteamingRecipe categoriesFish For 8 servings Glass cake mould, 30 cm FISH TERRINE: 600 g fresh salmon fillet Sea salt 400 ml cream ½ organic lemon ½ organic orange White pepper freshly ground 2 tsp honey mustard 100 g fresh prawns 2
Spicy poultry parcels [Index:] [Index:] MCRC00902258_BO_Pikante_Gefluegelpaeckchen-010_F39MCRC00918059_SE_Pikante_Gefluegelpaeckchen-009MCRC00900710_NF_Pikante_Gefluegelpaeckchen-016_RZ0StartersPoultryChickenPreparation methodsSteamingRecipe categoriesStarters, SaladsPoultry For 4 servings Large perforated steamer POULTRY PARCELS: 4 large or 8 small rice paper sheets, approx.
Spicy coconut and pumpkin soup [Index:] [Index:] MCRC00902259_BO_Pikante_Kokosnuss_Kuerbissuppe-015_F39MCRC00918060_SE_Pikante_Kokosnuss_Kuerbissuppe-025MCRC00900711_NF_Pikante_Kokosnuss_Kuerbissuppe-014_RZ0SoupsStartersPreparation methodsSteamingRecipe categoriesStarters, Salads For 4 servings Large, shallow ovenproof dish SOUP: 500 g Hokkaido pumpkin 1 bunch soup vegetables 1 onion 1 garlic clove 2-3 cm fresh ginger 1 tbsp olive oil 250 ml strong vegetable stock 1-2 tsp red curry paste 400 ml coconut m
Bean salad with tomato sauce and sheep's cheese [Index:] MCRC00901853_BO_Bohnensalat_m_roter_Tomatencreme_u_Schafskaese-015_F39MCIM00907272_SE_Bohnensalat_m_roter_Tomatencreme_u_Schafskaese-002MCRC00900635_NF_Bohnensalat_m_roter_Tomatencreme_u_Schafskaese-017_RZ0SaladsVegetablesBeansPreparation methodsSteamingRecipe categoriesStarters, Salads For 4 servings Large perforated steamer BEANS: PREPARATION 700 g green bush beans 3 stems savoury 1. Wash and de-string the beans.
Apulian rice salad [Index:] [Index:] MCRC00837922_BO_Apulischer_Reissalat-010MCRC00837995_SE_Apulischer_Reissalat-012MCRC00900526_NF_Apulischer_Reissalat-009_RZ0SaladsPreparation methodsSteamingRecipe categoriesStarters, Salads For 4 servings Small unperforated steamer SALAD: 2 carrots 1 smallleek 50 ml water 4-5 tbsp white balsamic vinegar 1 tsp sugar 1 yellow pepper 100 g frozen peas 200 g parboiled long grain rice 300 ml water or stock Salt 40 g green and black olives, pitted 1 tin of tuna in water, d
Thai lentil salad [Index:] MCRC00837953_BO_Thai-Linsensalat-012MCRC00838024_SE_Thai-Linsensalat-15MCRC00896914_NF_Thai-Linsensalat-020_RZ1SaladsStartersVegetarian recipesPreparation methodsSteamingRecipe categoriesStarters, SaladsVegetarian recipes For 4 servings Small unperforated steamer SALAD: 1 red onion, approx. 60 g 1 garlic clove 1 piece fresh ginger, approx.
SIDE DISHES AND VEGETABLES, VEGETARIAN DISHES AND BAKES
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: 1 kg Muscat pumpkin 50 g butter Chilli salt Mixed pepper, freshly ground 2 garlic cloves 3 medium-sized sour apples Approx.
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: 900 g small waxy potatoes ½ bunch thyme ½ bunch rosemary 3 organic lemons 2 tbsp olive oil Sa
Medley of vegetables with lemon and cream cheese creme [Index: ] MCRC00837929_BO_Gemuesevariation_m_Zitronen_Frischkaesecreme-014MCRC00838001_SE_Gemuesevariation_m_Zitronen_Frischkaesecreme-016MCRC00897324_NF_Gemuesevariation_m_Zitronen_Frischkaesecreme-010_RZ0VegetablesVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Large perforated steamer VEGETABLES: 200 g carrots 200 g kohlrabi 200 g courgettes 200 g romanesco CREMA: 50 g butter 250 g
Asian leaf vegetables with coriander purée [Index:] MCRC00901806_BO_Asiatisches_Blattgemuese_m_Koriandercreme-007_F39MCRC00917247_SE_Asiatisches_BlattgemuesMCRC00900527_NF_Asiatisches_Blattgemuese_m_Koriandercreme-009_RZ0Vegetarian recipesVegetablesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Large perforated steamer VEGETABLES: 8 small pak choi CORIANDER SAUCE: 1 bunch coriander 50 g cashews 100 ml olive oil 60 g Parmesan, freshly grated Salt Black pepp
Black salsify in mustard cream [Index:] MCRC00902428_BO_Schwarzwurzeln_in_Senfsahne-013_F39MCRC00918115_SE_Schwarzwurzeln_in_Senfsahne-008MCRC00900744_NF_Schwarzwurzeln_in_Senfsahne-012_RZ0VegetablesVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Large perforated steamer VEGETABLES: 3 tbsp white wine vinegar 1 kg black salsify MUSTARD CREAM SAUCE: 1 onion 30 g butter 2 tbsp mustard seeds 3 tbsp mustard 125 ml vegetable stock 250 ml cream S
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.
Spinach serviette dumplings [Index:] [Index:] MCRC00902443_BO_Spinat_Serviettenknoedel-014_F39MCRC00918130_SE_Spinat_Serviettenknoedel-010MCRC00900759_NF_Spinat_Serviettenknoedel-014_RZ0Side dishesVegetarian recipesVegetablesSpinachPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes For 20 slices Perforated steamer DUMPLINGS: 150 g frozen spinach leaves 150 g onions 100 g butter 10-12 stale bread rolls 5 eggs 250 ml milk Salt Pepper, freshly ground Nutmeg, freshly grated 1 bu
Potato dumplings [Index:] MCRC00902050_BO_Kartoffelkloesse-006_F39MCRC00917998_SE_Kartoffelkloesse-008MCRC00900682_NF_Kartoffelkloesse-004_RZ0Side dishesPotatoesPreparation methodsSteamingRecipe categoriesSide dishes, Bakes For 12 pieces Large perforated steamer DUMPLINGS: 750 g floury potatoes 125 g flour 2 small eggs Salt Nutmeg, freshly grated IN ADDITION: 1 tsp cooking oil for the steamer 40 g butter ½ bunch flat-leaf parsley PREPARATION 1. Wash the potatoes and steam as indicated without peeling.
Parsley root mashed potato [Index:] [Index:] MCRC00902236_BO_Petersilienwurzel_Kartoffelpueree-008_F39MCRC00918055_SE_Petersilienwurzel_Kartoffelpueree-010MCRC00900607_NF_Petersilienwurzel_Kartoffelpueree-008_RZ0Side dishesPotatoesVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Large ovenproof dish PURÉE: 750 g medium potatoes 120 g parsley roots ½ onion 3 tbsp butter 250 ml milk Salt Nutmeg, freshly grated Per serving 258 kcal, 29 g carbs
Gnocchi with sage butter [Index:] MCRC00901995_BO_Gnocchi_m_Salbeibutter-012_F39MCRC00915563_SE_Gnocchi_m_Salbeibutter-011MCRC00897326_NF_Gnocchi_m_Salbeibutter-013_RZ0Side dishesPotatoesVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Large perforated steamer GNOCCHI: 800 g floury potatoes 120 g flour 2 eggs Salt White pepper freshly ground Nutmeg, freshly grated SAGE BUTTER: PREPARATION 1.
Lemongrass risotto [Index:] [Index:] MCRC00902467_BO_Zitronengras_Risotto-020_F39MCRC00918150_SE_Zitronengras_Risotto-009MCRC00924083_NF_Zitronengras_Risotto-017Side dishesVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Large, shallow ovenproof dish RISOTTO: 1 shallot 1-2 garlic cloves 3 tbsp olive oil 250 g risotto rice 50 g lemongrass in pieces 100 ml white wine 500-600 ml vegetable stock 20 g butter 50 g Parmesan, freshly grated Salt Wh
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.
Tagliatelle with beetroot [Index:] MCRC00902388_BO_rote_Bete_Nudeln-016_F39MCRC00918096_SE_rote_Bete_Nudeln-019MCRC00900722_NF_rote_Bete_Nudeln-018_RZ0Vegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipes For 4 servings Large, shallow glass dish BEETROOT: PREPARATION 3 beetroots, approx. 150 g each 2 bay leaves 1. Wash the beetroots, pierce them with a fork and add to a glass dish together with 50 ml water and the bay leaves. Cover with the lid and cook as indicated.
Autumnal mushroom flan [Index:] [Index:] MCRC00902026_BO_Herbstlicher_Pilzflan-017_F39MCRC00917895_SE_Herbstlicher_Pilzflan-009MCRC00903263_NF_Herbstlicher_Pilzflan-020_RZ1VegetablesMushroomsVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Small moulds in the large perforated steamer FLAN: 5 g dried mushrooms, e.g.
Vegetable pilaf [Index:] MCRC00901989_BO_Gemuesepilaw-010_F39MCRC00915518_SE_Gemuesepilaw-012MCRC00897323_NF_Gemuesepilaw-007_RZ0Vegetarian recipesVegetablesCarrotsCourgettesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Universal pan RICE MIXTURE: 50 g chickpeas 1 onion 2 garlic cloves 350 g brown long grain rice 1 tbsp cooking oil 1 l vegetable stock VEGETABLES: 1 aubergine 1 courgette 1 large carrot 4 tbsp cooking oil Herb-flavoured salt Black pepper, f
Baked cheese in foil [Index:] [Index:] MCRC00916426_BO_gebackener_Kaese-025_F39MCRC00918778_SE_gebackener_Kaese-012MCRC00916904_NF_gebackener_Kaese-021_RZ0Vegetarian recipesPreparation methodsBakingRecipe categoriesStarters, SaladsVegetarian recipes For 4 servings Universal pan VEGETABLE AND OIL MIXTURE: 2 red peppers 2 garlic cloves ½ organic lemon 1 tbsp fresh rosemary leaves 1 tbsp fresh thyme leaves 2 tsp capers 20 black olives, with stone 8 tbsp olive oil Salt Black pepper, freshly ground CHEESE: 50
Unpeeled boiled potatoes with two dips [Index:] MCRC00902221_BO_Pellkartoffeln_m_zweierlei_Dips-011_F39MCRC00918054_SE_Pellkartoffeln_m_zweierlei_Dips-014MCRC00903307_NF_Pellkartoffeln_m_zweierlei_Dips-009_RZ1Side dishesPotatoesPreparation methodsSteamingRecipe categoriesSide dishes, Bakes For 4 servings Large perforated steamer POTATOES: 1 kg mediumwaxy potatoes, preferably all of the same size PREPARATION 1. Wash and scrub the potatoes and distribute in the perforated steamer. Steam as indicated. 2.
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: PREPARATION 1 kg sweet potatoes 2 red peppers 1 clove garlic 3 shallots 4
Spinach with raisins and pine nuts [Index:] MCRC00902442_BO_Spinat_m_Rosinen_u_Pinienkernen-008_F39MCRC00918129_SE_Spinat_m_Rosinen_u_Pinienkernen-011MCRC00900758_NF_Spinat_m_Rosinen_u_Pinienkernen-008_RZ0VegetablesSpinachVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Large perforated steamer SPINACH: 40 g raisins Dessert wine, e.g.
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 vegetab
Savoury filled yeast dumplings with chanterelles [Index:] [Index:] MCRC00902027_BO_Herzhaft_gefuellte_Dampfnudeln_m_Pfifferingen-011_F39MCRC00917897_SE_Herzhaft_gefuellte_Dampfnudeln_m_Pfifferingen-018MCRC00903266_NF_Herzhaft_gefuellte_Dampfnudeln_m_Pfifferingen-014_RZ1Savoury bakingVegetablesMushroomsPreparation methodsSteamingRecipe categoriesSide dishes, Bakes For 4 servings Small unperforated steamer YEAST DOUGH: 250 g flour 10 g yeast ¼ tsp sugar ½ tsp salt Approx.
Pasta snails [Index:] MCRC00902090_BO_Maultaschen_Schnecken-014_F39MCRC00918037_SE_Maultaschen_Schnecken-011MCRC00900697_NF_Maultaschen_Schnecken-004_RZ0Vegetarian recipesVegetablesSpinachPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Medium ovenproof dish FILLING: 2 onions 2 garlic cloves 6 tbsp olive oil 500 g fresh spinach leaves Salt Nutmeg, freshly grated 300 g goat's cheese 1 egg Pepper, freshly ground PASTA: 300 g fresh pasta dough 350 ml stock FOR SP
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.
Aubergine and tomato lasagne [Index:] [Index:] MCRC00901807_BO_Auberginen_Tomaten_Lasagne-010_F39MCRC00914917_SE_Auberginen_Tomaten_Lasagne-012MCRC00900528_NF_Auberginen_Tomaten_Lasagne-011_RZ0BakesVegetablesTomatoesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes For 4 servings Universal pan, large ovenproof dish LASAGNE: PREPARATION 1 kg fresh tomatoes 1 small onion 1 garlic clove 4-6 tbsp olive oil Salt Sugar Black pepper, freshly ground 800 g aubergin
Rigatoni with tomato sauce [Index:] MCRC00904062_BO_Rigatoni_m_Tomatensugo_u_Fruehlingsgemuese-015_F39MCRC00918080_SE_Rigatoni_m_Tomatensugo_u_Fruehlingsgemuese-009MCRC00903329_NF_Rigatoni_m_Tomatensugo_u_Fruehlingsgemuese-010_RZ1BakesGratinsVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipes For 4 servings Large ovenproof dish RIGATONI: 250 g pasta, rigatoni or penne 1 red pepper, approx. 150 g 1 green pepper, approx.
Potato and vegetable cake [Index:] MCRC00904010_BO_Kartoffel_Gemuese_Kuchen-020_F39MCRC00917995_SE_Kartoffel_Gemuese_Kuchen-022MCRC00900578_NF_Kartoffel_Gemuese_Kuchen-015_RZ0BakesVegetablesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesBakingSide dishes, BakesVegetarian recipes For 4 servings Pizza tray, diameter 30 cm POTATO AND VEGETABLE MIXTURE: 650 g potatoes 2 onions 3-4 tbsp flour 4 eggs 2 tbsp lemon juice 300 g broccoli 200 g courgettes 150 g red peppers 1 small red chilli pe
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
FISH
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.
Asian steamed fish [Index:] [Index:] MCRC00901805_BO_Asiatisch_gedaempfter_Fisch-008_F39MCRC00917246_SE_Asiatisch_gedaempfter_FMCRC00900628_NF_Asiatisch_gedaempfter_Fisch-004_RZ0FishSaltwater fishPreparation methodsSteamingRecipe categoriesFish For 4 servings Small perforated steamer, universal pan FISH: PREPARATION 8 spring onions 8 Chinese dried mushrooms, e.g. shiitake or Judas's ear 1 piece fresh ginger, approx.
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 sprigs rosemary ½ bunch lemon thyme ½ bunch basil 3 tbsp olive oil Salt Pep
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
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.
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
Sole rolls with a basil and salmon filling [Index:] MCRC00902433_BO_Seezungenroellchen_m_Basilikum_Lachs_Fuellung-010_F39MCRC00918144_SE_Seezungenroellchen_m_Basilikum_Lachs_Fuellung-013MCRC00900747_NF_Seezungenroellchen_m_Basilikum_Lachs_Fuellung-008_RZ0FishSaltwater fishPreparation methodsSteamingRecipe categoriesFish For 4 servings Large ovenproof dish FILLING: 125 ml cream ½ bunch basil 150 g salmon fillet or salmon trout fillet Salt White pepper freshly ground FISH: 8 sole fillets, approx.
Plaice rolls on a bed of ratatouille [Index:] MCRC00902426_BO_Schollenroellchen_auf_Ratatouille-014_F39MCRC00918112_SE_Schollenroellchen_auf_Ratatouille-016MCRC00900740_NF_Schollenroellchen_auf_Ratatouille-010_RZ0FishSaltwater fishPreparation methodsRoastingRecipe categoriesFish For 4 servings Large ovenproof dish FISH: 8 plaice fillets, approx. 80 g each 2 tbsp lemon juice Sea salt RATATOUILLE: 120 g spring onions 120 g celery 1 red onion Approx. 300 g aubergines Approx.
Filled savoy cabbage balls [Index:] [Index:] MCRC00901981_BO_Gefuellte_Wirsingbaellchen-007_F39MCRC00915513_SE_Gefuellte_Wirsingbaellchen-011MCRC00897321_NF_Gefuellte_Wirsingbaellchen-017_RZ0FishSaltwater fishPreparation methodsSteamingRecipe categoriesFish For 4 servings Large perforated steamer SAVOY CABBAGE BALLS: 500 g sea bass fillet, sole fillet or lemon sole fillet 150 g salmon fillet 2-3 tbsp vermouth 8 large, tender savoy cabbage leaves or 16 small savoy cabbage leaves Salt White pepper freshly
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.
Marinated prawns on a bed of colourful vegetables [Index:] [Index:] MCRC00902087_BO_Marinierte_Garnelen_auf_buntem_Gemuese-021_F39MCRC00918031_SE_Marinierte_Garnelen_auf_buntem_Gemuese-013MCRC00900695_NF_Marinierte_Garnelen_auf_buntem_Gemuese-007_RZ0FishSeafoodPreparation methodsSteamingRecipe categoriesFish For 4 servings Universal pan PRAWNS: 400 g raw prawns, peeled 2 large courgettes 150 g carrots 1 red pepper 1 red chilli 2 tomatoes 1 piece fresh ginger, approx.
POULTRY AND MEAT
Fruity turkey roulades [Index:] [Index:] MCRC00901961_BO_Fruchtige_Puten_Rouladen-012_F39MCRC00908654_SE_Fruchtige_Puten_Rouladen-009MCRC00900657_NF_Fruchtige_Puten_Rouladen-024_RZ0PoultryTurkeyPreparation methodsRoastingRecipe categoriesPoultry For 6 servings Universal pan ROULADE: 250 g button mushrooms 3 onions 4 tbsp rapeseed oil 20 g butter 6 thin turkey escalopes, approx.
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.
Marinated chicken skewers [Index:] [Index:] MCRC00904025_BO_Marinierte_Haehnchenspiesse-014_F39MCRC00918032_SE_Marinierte_Haehnchenspiesse-010MCRC00903288_NF_Marinierte_Haehnchenspiesse-011_RZ1PoultryChickenPreparation methodsMarinatingSteamingRecipe categoriesPoultry For 4 servings Universal pan CHICKEN: 350 g chicken breast fillet 1 shallot 50 ml pumpkin seed oil or hazelnut oil 1 tbsp white balsamic vinegar ½ orange 1 tbsp honey ½ bunch basil Salt Black pepper, freshly ground 1 yellow pepper 12 button
Crispy ducks 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 6 servings Universal pan and wire rack MEAT: PREPARATION 2 fresh ducks without giblets, approx. 2.4 kg each Approx. 15 g fresh marjoram Sea salt Pepper, freshly ground 60 g orange marmalade 1.
Duck breast in a honey and balsamic vinegar sauce [Index:] MCRC00916425_BO_Entenbrust_in_Honig_Essig_Sauce-011_F39MCRC00920132_SE_Entenbrust_in_Honig_Essig_Sauce-014MCRC00916901_NF_Entenbrust_in_Honig_Essig_Sauce-016_RZ1PoultryDuckPreparation methodsRoastingRecipe categoriesPoultry For 4 servings Wire rack, large roaster DUCK: 750 g duck breast fillet, 4 small or 2 large fillets Salt Pepper, freshly ground SAUCE: 200 ml duck stock from a jar 200 ml cream 100 g crème fraîche 2-3 tbsp honey 2 tbsp white ba
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 ja
Tender saddle of veal wrapped in savoy cabbage [Index:] [Index:] MCRC00837934_BO_Kalbsruecken_im_Wirsingmantel-018MCRC00838006_SE_Kalbsruecken_im_Wirsingmantel-011MCRC00900679_NF_Kalbsruecken_im_Wirsingmantel-013_RZ0MeatVealPreparation methodsRoastingRecipe categoriesMeat For 4 servings Medium roaster MEAT: 1 pig's caul, pre-order from butcher Salt 1 tsp baking powder 8-10 savoy cabbage leaves 1 kg boneless saddle of veal, whole, with skin removed and trimmed 30 g clarified butter 2 sprigs rosemary 1 gar
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.
Veal fillet in a lime and lemon balm crust [Index:] MCRC00837933_BO_Kalbsfilet_im_Limetten_Verbene_Mantel-014_F39MCRC00838005_SE_Kalbsfilet_im_Limetten_Verbene_Mantel-011MCRC00903271_NF_Kalbsfilet_im_Limetten_Verbene_Mantel-011_RZ1MeatVealPreparation methodsRoastingRecipe categoriesMeat For 6 servings Baking tray MEAT: 2 organic limes ½ bunch lemon balm 1 tsp Sichuan pepper 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 loin with apricot sauce [Index:] MCRC00837952_BO_Schweineruecken_m_Aprikosensauce-010_F39MCRC00838023_SE_Schweineruecken_m_Aprikosensauce-010MCRC00903353_NF_Schweineruecken_m_Aprikosensauce-007_RZ1MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 4 servings Medium roaster MEAT: 1.
Roast pork Cantonese style [Index:] [Index:] MCRC00904066_BO_Roast_Pork_Cantonese_Style-021_F39MCRC00918087_SE_Roast_Pork_Cantonese_Style-011MCRC00900716_NF_Roast_Pork_Cantonese_Style-008_RZ0MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 4 servings Medium glass roaster MEAT: PREPARATION 750 g pork shoulder, an oblong, narrow joint 1. Rinse the meat briefly in cold water, pat dry with kitchen towel and cut in half lengthwise. MARINADE: 2.
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 car
Lamb haunch stuffed with chilli pear [Index:] MCRC00901978_BO_Gefuellte_Lammhuefte-017_F39MCRC00915013_SE_Gefuellte_Lammhuefte-021MCRC00900663_NF_Gefuellte_Lammhuefte-014_RZ0MeatLambPreparation methodsRoastingRecipe categoriesMeat For 4 servings Medium roaster FILLING: 1-2 garlic cloves ½ bunch flat-leaf parsley 2 pears, e.g. Williams or Abate, approx. 180 g each 1 fresh chilli 2 tbsp olive oil 1-2 tbsp pine nuts 60 g Pecorino cheese, freshly grated MEAT: 4 lamb haunches approx.
Rabbit with peppers - coniglio in peperonata [Index:] [Index:] MCRC00904005_BO_Kaninchen_m_Paprika-012_F39MCRC00917992_SE_Kaninchen_m_Paprika-014MCRC00925432_NF_Kaninchen_m_Paprika-008MeatGamePreparation methodsSteamingRecipe categoriesMeat For 4 servings Small unperforated steamer RABBIT: 1.
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: 1.5-2 kg joint of venison, from the haunch, boneless Salt Pepper, freshly ground 30 g clarified butter 30 g 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.
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: PREPARATION 500 g flour 1½ sachets dried yeast 100 g sugar 1 sachet vanilla sugar 1 pinch salt 100 g butter 2 eggs Approx. 125 ml milk, lukewarm 100 g raisins 1. To make the yeast dough, mix the flour and yeast in a bowl.
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.
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: 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 DARK SPONGE: 40 g sugar 10 g cocoa 20 g ground almonds Approx. 2 tbsp milk Approx.
Moist chocolate cake filled with pears [Index:] [Index:] MCRC00837950_BO_Schokoladenkuchen_m_Birnen_gefuelllt-014MCRC00838021_SE_Schokoladenkuchen_m_Birnen_gefuelllt-015MCRC00900737_NF_Schokoladenkuchen_m_Birnen_gefuelllt-015_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For around 15 slices Cake tin 30 cm SPONGE MIXTURE: PREPARATION 150 g dark cooking chocolate 50 ml milk 200 g butter, soft 350 g flour 1 pinch salt 3 tsp baking powder 30 g cocoa, sifted 100 g sugar 4 eggs 50 g y
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: PREPARATION 1. Wash the orange in hot water and dry it.
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.
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 yogh
Choux pastry gateau - basic recipe for choux pastry [Index:] [Index:] MCRC00901855_BO_Brandteigtorte_m_Erdbeerfüllung-019_F39MCRC00914939_SE_Brandteigtorte_m_Erdbeerfuellung-028MCRC00903221_NF_Brandteigtorte_m_Erdbeerfuellung-019_RZ1Sweet bakingGateauxPreparation methodsBakingRecipe categoriesBaking To make approx. 12 servings Baking trays and universal pan CHOUX PASTRY: PREPARATION 150 ml water 30 g butter 1 pinch salt 100 g flour 25 g cornflour 4 eggs ½ level tsp baking powder 1.
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
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 pro
Lime muffins with white chocolate [Index:] MCRC00902081_BO_Limettenmuffins_m_weisser_Schokolade-013_F39MCRC00838015_SE_Limettenmuffins_m_weisser_Schokolade-014MCRC00900592_NF_Limettenmuffins_m_weisser_Schokolade-018_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 12 muffins Muffin tin MUFFINS: PREPARATION 2 organic limes 125 g butter 75 g white chocolate 3 eggs 175 g sugar 150 g flour 1 pinch salt 1 tsp baking powder 1.
Small ring cakes with lemon curd and fresh berries [Index:] [Index:] MCRC00902156_BO_Orangenblueten_Guglhupf_m_Lemon_Curd-017_F39MCRC00918047_SE_Orangenblueten_Guglhupf_m_Lemon_Curd-011MCRC00900707_NF_Orangenblueten_Guglhupf_m_Lemon_Curd-008_RZ0Sweet bakingSmall baked itemsSweet dessertsDessertsPreparation methodsBakingRecipe categoriesBaking For 12 servings Tin for 12 mini ring cakes YEAST DOUGH: 100 ml milk 80 g butter 250 g flour 1 sachet dried yeast 35 g sugar 2 pinches salt 1 egg 2 tbsp orange lique
Macaroons [Index:] MCRC00904023_BO_Macarons-011_F39MCRC00918029_SE_Macarons-007MCRC00900594_NF_Macarons-012_RZ0Sweet bakingSmall baked itemsBiscuitsPreparation methodsBakingRecipe categoriesBaking To make approx.
Dumplings with caramelised pineapple [Index:] MCRC00902456_BO_Topfenknoedel_m_karamelisierten_Ananas-010_F39MCRC00918153_SE_Topfenknoedel_m_karamelisierten_Ananas-011MCRC00900770_NF_Topfenknoedel_m_karamelisierten_Ananas-010_RZ0Sweet dessertsDessertsPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts For 4 servings Small unperforated steamer DUMPLINGS: 170 g white bread 30 g butter 30 g icing sugar 2 eggs ½ organic lemon 1 vanilla pod 250 g quark CARAMELISED PINEAPPLE: 600 g pineapple 1
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 car
Spanish crème caramel and pear compote [Index:] [Index:] MCRC00904083_BO_Spanischer_Flan_und_Birnenkompott-014_F39MCRC00918123_SE_Spanischer_Flan_und_Birnenkompott-011MCRC00903358_NF_Spanischer_Flan_und_Birnenkompott-011_RZ1DessertsPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts For 6 servings Small moulds and medium shallow dish CRÈME CARAMEL: 100 g sugar 250 ml cream 200 ml milk 1 vanilla pod 4 egg yolks 1 organic orange 50 ml cream sherry COMPOTE: ½ organic lemon 800 g fully ripe
Rhubarb and apple compote [Index:] [Index:] MCRC00904060_BO_Rhabarber_Apfel_Kompott-012_F39MCRC00918077_SE_Rhabarber_Apfel_Kompott-006MCRC00903326_NF_Rhabarber_Apfel_Kompott-021_RZ1Sweet dessertsDessertsPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts For 4 servings Shallow, medium baking dish COMPOTE: 800 g rhubarb 150 g sugar 2 small apples, 100 g each 1 cinnamon stick Per serving 208 kcal, 47 g carbs, 0 g fat, 1 g protein, 3,9 BU PREPARATION 1.
Chocolate tart with honey apricots and lavender [Index:] MCRC00902425_BO_Schokoladentarte_m_Honigaprikosen_u_Lavendel-021_F39MCRC00919133_SE_Schokoladentarte_m_Honigaprikosen_u_Lavendel-006MCRC00900739_NF_Schokoladentarte_m_Honigaprikosen_u_Lavendel-013_RZ0DessertsSweet dessertsSweet bakingCakesPreparation methodsBakingRecipe categoriesDesserts, Sweet dessertsBaking For approx.
Moorish fig dessert with port wine syrup [Index:] [Index:] MCRC00837947_BO_Maurisches_Feigendessert-007_F39MCRC00838752_SE_Maurisches_Feigendessert-009MCRC00896912_NF_Maurisches_Feigendessert-005_RZ0DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts For 6 servings 6 ovenproof ramekins PORT WINE SYRUP: PREPARATION 1 organic orange 1 organic lemon 6 tbsp red port wine 1 sachet Bourbon vanilla sugar 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 masc
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.
Savoury rye sourdough bread [Index:] [Index:] MCRC00902465_BO_Wuerziges_Roggen_Sauerteigbrot-014_F39MCRC00918166_SE_Wuerziges_Roggen_Sauerteigbrot-018MCRC00900781_NF_Wuerziges_Roggen_Sauerteigbrot-012_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For 1 loaf, approx.
Flatbread [Index:] MCRC00837926_BO_Fladenbrot-015_F39MCRC00837998_SE_Fladenbrot-003MCRC00900542_NF_Fladenbrot-008_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For 1 flatbread, approx.
Crusty polenta bread with espresso butter [Index:] MCRC00902263_BO_Polenta_Krustenbrot_m_Espressobutter-017_F39MCRC00918066_SE_Polenta_Krustenbrot_m_Espressobutter-009MCRC00900714_NF_Polenta_Krustenbrot_m_Espressobutter-008_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For 1 loaf, approx. 20 slices Universal pan MIXTURE: PREPARATION 310 g wheat flour, type 550 70 g rye flour, type 1150 70 g polenta 2½ tsp dried sourdough extract, approx.
Multigrain rolls [Index:] MCRC00904031_BO_Mehrkornbroetchen-011_F39MCRC00917913_SE_Mehrkornbroetchen-008MCRC00900600_NF_Mehrkornbroetchen-009_RZ0Savoury bakingBread rollsPreparation methodsBakingRecipe categoriesBaking For 12 bread rolls Baking tray MIXTURE: Sourdough powder for 500 g flour 500 ml water 50 g rye flour, type 997 40 g cracked rye grain 450 g plain flour, type 550 1½ tsp salt 1½ sachets dried yeast 1 tbsp honey FOR ROLLING: 40 g oat flakes 25 g linseeds 25 g pumpkin seeds 50 g sunflower see
Sus Kering - choux pastry dish from Indonesia [Index:] [Index:] MCRC00902450_BO_Sus_Kering-012_F39MCRC00918137_SE_Sus_Kering-013MCRC00900764_NF_Sus_Kering-014_RZ0Savoury bakingBread rollsPreparation methodsBakingRecipe categoriesBaking To make approx. 160 pieces Baking trays and universal pan CHOUX PASTRY: 300 ml water ½ tsp salt 180 g margarine 180 g flour 4 eggs 75 g grated cheese, e.g.
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.
Quiche Lorraine [Index:] MCRC00904058_BO_Quiche_Lorraiine-013_F39MCRC00918075_SE_Quiche_Lorraiine-019MCRC00900611_NF_Quiche_Lorraiine-011_RZ0Savoury bakingQuichePreparation methodsBakingRecipe categoriesBaking For 12 servings Tart dish, diameter 30 cm QUICHE PASTRY: 250 g flour 125 g butter 75 ml water ¼ tsp salt TOPPING: 200 g streaky bacon 4 eggs 400 g crème fraîche IN ADDITION: Butter for greasing Per serving 374 kcal, 18 g carbs, 31 g fat, 7 g protein, 1,5 BU PREPARATION 1.
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.
JAMS AND PRESERVES
Spiced blood orange marmalade [Index:] [Index:] MCRC00901997_BO_Gewuerzte_Blutorangenmarmelade-12_F39MCRC00915561_SE_Gewuerzte_Blutorangenmarmelade-10MCRC00903248_NF_Gewuerzte_Blutorangenmarmelade-11_RZ1JamsPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts For 6 jars, 250 ml each Large perforated steamer MARMALADE: 1 kg blood oranges 800 g oranges 500 g preserving sugar, 1:2 40 g fresh ginger 2 lemon thyme sprigs 1 vanilla pod ½ tsp cinnamon Per jar 473 kcal, 109 g carbs, 1 g fat, 3 g
Pineapple and mango chutney with chilli [Index:] [Index:] MCRC00901793_BO_Ananas_Mango_Chutney_m_Chili-011_F39MCRC00914906_SE_Ananas_Mango_Chutney_m_Chili-008MCRC00900621_NF_Ananas_Mango_Chutney_m_Chili-009_RZ0PreservesPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts For 6 jars, 190 ml each Large perforated steamer CHUTNEY: 500 g pineapple, weighed in advance 250 g mango chunks, weighed in advance 50 ml port 50 ml white balsamic vinegar 50 ml mango juice 250 g preserving sugar 5-10 ch
Jam: sour cherry, plum and almond [Index:] [Index:] MCRC00902061_BO_Konfituere_Sauerkirsch_Pflaume_Mandel-008_F39MCRC00918008_SE_Konfituere_Sauerkirsch_Pflaume_Mandel-013MCRC00900688_NF_Konfituere_Sauerkirsch_Pflaume_Mandel-016_RZ0PreservesPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts For 4 small jars, 250 g each Perforated steamer JAM: 600 g sour cherries 400 g plums 500 g preserving sugar, 2:1 3-4 dropsbitter almond oil Per jar 629 kcal, 150 g carbs, 1 g fat, 2 g protein, 12,5 BU
Sweet and sour pumpkin [Index:] MCRC00902066_BO_Kuerbis_suess_sauer-010_F39MCRC00918013_SE_Kuerbis_suess_sauer-011MCRC00900585_NF_Kuerbis_suess_sauer-022_RZ0PreservesPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts For 4 one-litre jars Large perforated steamer PUMPKIN: 2 kg pumpkin, e.g. French muscat pumpkin, peeled and de-seeded 650 ml white wine vinegar 650 g sugar 1 vanilla pod 2 organic lemons Per jar 832 kcal, 188 g carbs, 1 g fat, 7 g protein, 15,7 BU PREPARATION 1.
Index of recipes A Apple and rhubarb compote, 189 Apple cake with caramelised walnuts, 163 Apulian rice salad, 31 Asian leaf vegetables with coriander purée, 43 Asian steamed fish, 95 Asparagus, with salsa, baked, 47 Asparagus and fish parcels, 105 Aubergine and tomato lasagne, 83 Au gratin pike-perch fillet with horseradish sauce, 99 Autumnal mushroom flan, 63 B Baked asparagus with salsa, 47 Baked cheese in foil, 67 Baked figs with goat's cheese and ham, 21 Baklava, 175 Basic recipe for choux pastry -
Gooseberry cake with almond topping - basic recipe for sponge mixture, 157 H J Hearty four-grain bread, 199 Jam: sour cherry, plum and almond, 223 Joint of pork with a honey-thyme crust, 137 Joint of venison in a red wine and juniper sauce, 149 L Lamb haunch stuffed with chilli pear, 145 Lasagne, aubergine and tomato, 83 Lemongrass risotto, 57 Lemon potatoes with herbs and pointed peppers, 39 Lime muffins with white chocolate, 177 M Macaroons, 181 Marble cake in a jar, 159 Marinated chicken skewers,
R T S U V Rabbit with peppers - coniglio in peperonata, 147 Raspberry gateau, fruity - basic recipe for sponge mixture, 169 Red mullet on a bed of vegetables, 97 Red snapper curry, 113 Rhubarb and apple compote, 189 Rice salad, Apulian, 31 Rigatoni with tomato sauce, 85 Ring cakes with lemon curd and fresh berries, small, 179 Risotto, lemongrass, 57 Roast pork Cantonese style, 141 Rye sourdough bread, savoury, 201 Saddle of lamb in a herb crust, 143 Saddle of veal wrapped in savoy cabbage, Tender, 131
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