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.
TABLE OF CONTENTS Starters and side dishes ................................................................................... 15 Stews and soups .............................................................................................. 27 Pasta and rice .................................................................................................. 39 Poultry and meat .............................................................................................. 45 Fish and seafood ...................
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.
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.
ABBREVIATIONS AND QUANTITIES 84
ABBREVIATIONS NUTRITIONAL INFORMATION ml Millilitres kcal Kilocalories l Litres F Fat g Grams carb Carbohydrates kg Kilograms P Protein 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 WEIGHTS AND CAPACITY MEASURES 1 kg 1000 g 100 dg 2.
STARTERS AND SIDE DISHES
Marinaded aubergines [Index:] [Index:] 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.
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.
Vitello tonnato [Index:] 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
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.
Potato croquettes [Index:] 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
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.
Stir-fried vegetables with soy sauce [Index:] MCRC01821911_BO_Wokgemuese_4199MCRC01822030_NF_Wokgemuese_4218MCRC01822121_SE_Wokgemuese_4168MCRC01821746_BA_Wokgemuese_4151Vegetarian recipesVegetablesPreparation methodsRoastingStewingRecipe categoriesVegetarian recipes For 4 servings Wok burner max. 4.
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 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).
Ratatouille [Index:] 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
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 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. Per serving 330 kcal, 19 g carbs, 25 g fat, 8 g protein 2.
Starters and side dishes
STEWS AND SOUPS
Tomato mozzarella soup [Index:] MCRC01822117_SE_Tomaten_Mozarella_Suppe_0655MCRC01821902_BO_Tomaten_Mozarella_Suppe_0588MCRC01822027_NF_Tomaten_Mozarella_Suppe_0612MCRC01821743_BA_Tomaten_Mozarella_Suppe_0725SoupsVegetarian recipesPreparation methodsBoilingRecipe categoriesVegetarian recipesStarters, Salads For 4 servings High output burner, Saucepan Ø 24 cm 28 Stews and soups
SOUP: PREPARATION 3 onions, 200 g 2 garlic cloves 100 ml vegetable oil 10 g flour 1 kg passata 250 ml chicken stock, cold Salt Pepper 200 g mozzarella Fresh herbs, e. g. oregano, basil 1. Peel and chop the onions and garlic finely. Per serving 399 kcal, 6 g carbs, 36 g fat, 13 g protein 2. Add oil to a pan and fry the onions and garlic at setting 8 for 2½ minutes. Turn down to setting 4 and fry the onions for another 7½ minutes until soft. Stir occasionally.
Cream of mussel soup with basil [Index:] MCRC01822106_SE_Miesmuschelsuppe_0837MCRC01821880_BO_Miesmuschelsuppe_0735MCRC01822015_NF_Miesmuschelsuppe_0762MCRC01821734_BA_Miesmuschelsuppe_0803FishSeafoodSoupsPreparation methodsStewingRecipe categoriesFishStarters, Salads For 4 servings High output burner, Saucepan Ø 24 cm 30 Stews and soups
CREME SOUP: PREPARATION 1 kg unshelled blue mussels 1 bay leaf 5 peppercorns 1 leek, 120 g 1 shallot, 30 g 50 g butter 40 g flour 2 tsp tomato purée or 10 g tomato sauce 500 ml water Salt Pepper 100 ml cream Basil leaves 1. Clean the mussels and remove the beards. Sort out damaged and open mussels. Place the mussels, bay leaf and peppercorns in a pan, cover and heat for approx. 3 minutes at setting 9. Stir, replace the lid and heat for 1 more minute.
Borsch [Index:] MCRC01821856_BO_Borschtsch_1780MCRC01821987_NF_Borschtsch_1795MCRC01822091_SE_Borschtsch_1812MCRC01821718_BA_Borschtsch_1845SoupsPreparation methodsBoilingRecipe categoriesStarters, Salads For 4 servings Wok burner max.
SOUP: PREPARATION 150 g beetroot, raw 50 g celery 50 g onions 100 g white cabbage 50 g leek 30 ml vegetable oil 1 l chicken stock 4 pork sausages Salt Pepper 4 tbsp sour cream 1. Wash and trim the vegetables. Peel the beetroot, celery and onion. Cut everything into fine strips. Per serving 548 kcal, 7 g carbs, 45 g fat, 29 g protein 5. Cut the sausages up into pieces. 2. Add the oil to a pan and heat for 1 minute at setting 7. Add the vegetables and fry for approx. 3 minutes.
Cassoulet [Index:] MCRC01821861_BO_Cassoulet_2377MCRC01821995_NF_Cassoulet_3297MCRC01822093_SE_Cassoulet_3323MCRC01821720_BA_Cassoulet_3357MeatPorkSausageSoupsPreparation methodsBoilingRecipe categoriesMeat For 4 servings High output burner, Saucepan Ø 24 cm, Frying pan Ø 22 cm 34 Stews and soups
STEW: PREPARATION 300 g white beans, soaked 1 bay leaf 50 ml vegetable oil 1,5 l water 2 cloves garlic 2 onions, approx.150 g 500 g Roma tomatoes 140 g smoked bacon 300 g pork sausages 2 preserved duck legs or fried duck legs Salt Pepper Parsley, chopped 1. Bring the beans, bay leaf, oil and water to the boil in a pan at setting 9 for approx. 10 minutes. Scoop off the foam produced using a skimmer and continue cooking without the lid for approx. 10 minutes.
Bouillabaisse [Index:] MCRC01821859_BO_Bouillabaise_2636MCRC01821992_NF_Bouillabaise_3669MCRC01822092_SE_Bouillabaise_3674MCRC01821719_BA_Bouillabaisse_3702SoupsFishSeafoodSaltwater fishPreparation methodsBoilingRecipe categoriesStarters, SaladsFish For 4 servings Wok burner max. 4.
SOUP: PREPARATION ½ onion 1 leek 1 tomato 1 potato, mainly or entirely waxy 50 ml vegetable oil 1 l water 5 g saffron 200 g clams 200 g mussels 200 g monkfish 200 g scorpion fish 200 g sea bream Salt Pepper 1. Peel the onion and cut into fine strips. Trim the leek, wash and cut into fine strips. Wash the tomato and dice. ROUILLE SAUCE: 25 g paprika paste 1 garlic clove, chopped Vinegar Salt Vegetable oil Per serving 434 kcal, 12 g carbs, 26 g fat, 38 g protein 2.
Stews and soups
PASTA AND RICE
Risotto alla Milanese [Index:] MCRC01821889_BO_Risotto_alla_Milanese_0854MCRC01822022_NF_Risotto_alla_Milanese_0918MCRC01822112_SE_Risotto_alla_Milanese_0884MCRC01821739_BA_Risotto_alla_Milanese_0877Side dishesPreparation methodsStewingCookingRecipe categoriesSide dishes, Bakes For 4 servings High output burner, Saucepan Ø 24 cm 40 Pasta and rice
RISOTTO: PREPARATION 40 g butter 1 onion, chopped, approx. 100 g 250 g Arborio rice 12 saffron threads 100 ml white wine 800 ml chicken stock, hot 60 g Parmesan, grated 50 g serrano ham, in fine strips Pepper 1. Add the butter and onions to the pan and fry at setting 6 until soft, stirring constantly. IN ADDITION: 5. Add the rest of the hot chicken stock and cook until the vegetable stock has boiled down and is done. Stir while cooking.
Pasta alla puttanesca [Index:] MCRC01821885_BO_Pasta_Puttanesca_2893MCRC01822018_NF_Pasta_Puttanesca_2911MCRC01822109_SE_Pasta_Puttanesca_2953MCRC01821737_BA_Pasta_Puttanesca_2938StartersTomatoesPreparation methodsBoilingCookingRecipe categoriesStarters, SaladsFish For 4 servings High output burner, Saucepan Ø 24 cm 42 Pasta and rice
PASTA: PREPARATION 2 l water Salt 400 g penne rigate 1. Add water and salt to a pan, cover and bring to the boil at setting 9 for approx. 10 minutes. Turn down to setting 8 and cook the pasta without the lid until al dente. Drain the water and place the pasta to one side. SAUCE: 3 cloves garlic 4 tbsp vegetable oil 1 tsp oregano 2 tsp parsley, chopped 12 anchovy fillets in oil 80 g black olives 600 g tinned chopped tomatoes 3 dried chillies 20 g capers Salt Sugar Pepper Basil leaves 2.
Pasta and rice
POULTRY AND MEAT
Wiener schnitzel with chips [Index:] [Index:] MCRC01822120_SE_Wiener_Schnitzel_3110MCRC01821909_BO_Wiener_Schnitzel_3065MCRC01822029_NF_Wiener_Schnitzel_3093MCRC01821745_BA_Wiener_Schnitzel_3153MeatVealSide dishesPotatoesPreparation methodsRoastingDeep-fat fryingRecipe categoriesMeatSide dishes, Bakes For 4 servings High output burner, Frying pan Ø 22 cm 46 Poultry and meat
MEAT: PREPARATION 4 veal schnitzels, 125 g each Salt Pepper 200 g flour 4 eggs 200 g breadcrumbs 250 g clarified butter 1. Rinse the meat briefly in cold water, pat dry with kitchen towel and beat flat. Season with salt and pepper. CHIPS: 4. Heat the oil in a frying pan at setting 7 for approx. 6 minutes. When the oil is hot, add the potato sticks and deep-fry golden brown for approx. 5½ - 7 minutes. Remove with a skimmer and leave to drain on kitchen towel.
Beef Stroganoff [Index:] [Index:] MCRC01822090_SE_Beef_Stroganoff_2026MCRC01821855_BO_Beef_Stroganoff_1984MCRC01821983_NF_Beef_Stroganoff_2015MCRC01821725_BA_Filet_Stroganoff_2039MeatBeefPreparation methodsRoastingRecipe categoriesMeat For 4 servings High output burner, Saucepan Ø 24 cm 48 Poultry and meat
MEAT WITH SAUCE: PREPARATION 500 g fillet of veal or beef Salt Pepper 250 g spring onions 25 g salted gherkins or pickled gherkins 150 g button mushrooms or other mushrooms 3 tbsp vegetable oil 150 ml vodka 1 level tbsp sweet paprika 1 level tsp hot paprika 100 ml passata 50 ml cream 1. Rinse the fillet briefly under cold water and pat dry with kitchen towel. Then cut into pieces 5 x 2 cm in size and season with salt and pepper. Per serving 405 kcal, 8 g carbs, 19 g fat, 30 g protein 2.
Ribeye steak with glazed vegetables [Index:] MCRC01822096_SE_Entrecote_vom_Ochsen_3961MCRC01821866_BO_Entrecote_vom_Ochsen_3914MCRC01821998_NF_Entrecote_vom_Ochsen_3936MCRC01821723_BA_Entrecote_vom_Ochsen_3978MeatBeefPreparation methodsRoastingRecipe categoriesMeat For 4 servings High output burner, Saucepan Ø 24 cm , Frying pan Ø 22 cm 50 Poultry and meat
MEAT: PREPARATION 1 tbsp vegetable oil 1 kg ribeye beef steak 1. Rinse the meat briefly in cold water and pat dry with kitchen towel. VEGETABLES: 2. Heat the oil in a frying pan at setting 7 for approx. 5 minutes. When the oil is hot enough, turn down to setting 5 and fry the meat on all sides. Cook gently in the oven at 100-120 °C for approx. 2^ hours. Turn several times while cooking.
Meatballs with yoghurt dressing [Index:] MCRC01822100_SE_Hackfleischkloesschen_3816MCRC01821871_BO_Hackfleischkloesschen_3771MCRC01822005_NF_Hackfleischkloesschen_3792MCRC01821728_BA_Hackfleischkloesschen_3850MeatLambPreparation methodsRoastingRecipe categoriesMeat For 4 servings High output burner, Saucepan Ø 24 cm, Frying pan Ø 22 cm 52 Poultry and meat
MEATBALLS: CHILLING TIME: 3 HOURS 250 g spring onions 1 clove garlic 115 ml vegetable oil 500 g minced lamb 2 eggs Salt Pepper 100 g gram flour DRESSING: 250 g Greek yoghurt 5 mint leaves 1 generous pinch garlic Lemon juice Per serving 621 kcal, 19 g carbs, 44 g fat, 37 g protein PREPARATION 1. Trim and wash the spring onions. Peel the garlic clove. Chop both finely. Place a generous pinch of garlic to one side for the dressing. 2.
Stewed chicken with king prawns [Index:] MCRC01822114_SE_Schmorhaehnchen_mit_Riesengarnelen_1897MCRC01821892_BO_Schmorhaehnchen_mit_Riesengarnelen_1956MCRC01822023_NF_Schmorhaehnchen_mit_Riesengarnelen_1931MCRC01821740_BA_Schmorhaehnchen_mit_Riesengarnelen_1864PoultryChickenFishSeafoodPreparation methodsRoastingBraisingRecipe categoriesPoultryFish For 4 servings Wok burner max. 4.
CHICKEN: PREPARATION 4 onions, 250 g 250 g tomatoes 1 kg chicken Salt Pepper Cinnamon 100 ml vegetable oil 1. Peel and chop the onions finely. Wash, halve and core the tomatoes and cut into pieces 1 cm in size. SAUCE: 10 g flour 100 ml red wine 30 ml vodka 500 ml chicken stock 8 king prawns 30 g pine nuts, toasted 30 g cooking chocolate 1 tsp orange zest 6 saffron threads Salt Pepper Per serving 374 kcal, 19 g carbs, 30 g fat, 8 g protein 2.
Poultry and meat
FISH AND SEAFOOD
Braised calamari [Index:] [Index:] MCRC01821870_BO_Geduenstete_Calamari_1445MCRC01822099_SE_Geduenstete_Calamari_1487MCRC01822003_NF_Geduenstete_Calamari_1466MCRC01821727_BA_Geduenstete_Calamari_1508FishSeafoodPreparation methodsRoastingStewingRecipe categoriesFish For 4 servings High output burner, Saucepan Ø 24 cm, Frying pan Ø 26 cm 58 Fish and seafood
CALAMARI: PREPARATION 800 g calamari (small squid) or tentacles, ready to cook 1. Rinse the calamari briefly under cold water, pat dry with kitchen towel and prepare. SAUCE: 2. Peel the onions and garlic. Wash, halve and core the peppers. Cut the onions and peppers into fine strips and chop the garlic finely.
Marinaded sardines [Index:] [Index:] MCRC01821879_BO_Marinierte_Sardinen4029MCRC01822105_SE_Marinierte_Sardinen_4075MCRC01822014_NF_Marinierte_Sardinen_4047MCRC01821733_BA_Marinierte_Sardinen_4130FishSaltwater fishPreparation methodsMarinatingRoastingRecipe categoriesFish For 4 servings High output burner, Saucepan Ø 24 cm, Frying pan Ø 22 cm 60 Fish and seafood
SARDINES: MARINATING TIME: 24 HOURS 500 g sardines Flour 150 ml vegetable oil MARINADE: 150 ml vegetable oil 2 cloves garlic 2 bay leaves 2 fresh sprigs thyme 2 fresh springs rosemary 6 black peppercorns 1 level tsp sweet paprika 50 ml white wine 50 ml cider vinegar Salt 300 ml chicken stock Per serving 769 kcal, 10 g carbs, 67 g fat, 30 g protein PREPARATION 1. Remove the heads and innards of the sardines. Rinse the fish briefly under cold water and pat dry with kitchen towel. Then turn in flour. 2.
Fried fish medley [Index:] MCRC01821868_BO_Frittierte_Fischvariationen_1633MCRC01822098_SE_Frittierte_Fischvariationen_1617MCRC01822001_NF_Frittierte_Fischvariationen_1560MCRC01821726_BA_Frittiere_Fischvariationen_1528FishSaltwater fishPreparation methodsDeep-fat fryingRecipe categoriesFish For 4 servings High output burner, pan 24 cm Ø 62 Fish and seafood
FISH: PREPARATION 120 g fillet of hake 160 g tuna 160 g red mullet 200 g anchovies 200 g squid, ready to cook Salt Gram flour, as required 1 l vegetable oil 1. Take the fish and squid out of the refrigerator, rinse under cold water and pat dry. IN ADDITION: Kitchen towel Per serving 378 kcal, 12 g carbs, 22 g fat, 34 g protein 2. Cut the hake up into pieces 4x4 cm in size and the tuna into pieces of 3x3 cm. Remove the heads from the red mullet and anchovies. Cut the red mullet in half.
Fish and seafood
DESSERTS AND SWEET DISHES
French toast [Index:] MCRC01821882_BO_Pan_Perdido_1317MCRC01822107_SE_Pan_Perdido_1343MCRC01822016_NF_Pan_Perdido_1412MCRC01821735_BA_Pan_Perdido_1394Sweet dessertsPreparation methodsRoastingRecipe categoriesDesserts, Sweet desserts For 4 servings High output burner, Saucepan Ø 24 cm, Frying pan Ø 26 cm 66 Desserts and sweet dishes
PAN PERDIDO: CHILLING TIME: 5-7 HOURS ½ organic lemon 500 ml milk 250 ml cream 100 g white sugar 1 cinnamon stick 240 g brioche buns, from the day before 100 ml vegetable oil 8 eggs IN ADDITION: Brown sugar Ground cinnamon 4 scoops ice cream Per serving 818 kcal, 66 g carbs, 52 g fat, 21 g protein PREPARATION 1. Wash the lemon in hot water and grate the zest of half of it. Do not grate off the bitter white layer underneath. 2.
Crêpes Suzette [Index:] MCRC01821864_BO_Crepes_Suzette_3458MCRC01822095_SE_Crepes_Suzette_3491MCRC01821997_NF_Crepes_Suzette_3470MCRC01821722_BA_Crepes_Suzette_3549DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts For 4 servings High output burner, Saucepan Ø 24 cm, Frying pan Ø 22 cm 68 Desserts and sweet dishes
CRÊPES: PREPARATION 3 eggs 250 ml milk 75 g flour 25 g sugar 25 g clarified butter 1. Place the ingredients for the crêpes in a shaker and shake until you get a smooth mixture. Leave to rest for 30 minutes. SAUCE: 50 g sugar 1 tbsp lemon juice 200 ml orange juice 40 ml Cointreau 50 g butter 2. Grease a frying pan with a little clarified butter and heat for approx. 2 minutes at setting 3. When the pan is hot, add half a ladle of the crêpe batter and allow it to spread over the bottom.
Pancakes with honey [Index:] MCRC01821883_BO_Pancakes_mit_Honig_2588MCRC01822108_SE_Pancakes_mit_Honig_2655MCRC01821979_NF_Pancakes_mit_Honig_2615MCRC01821736_BA_Pancake_mit_Honig_2639DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts For 4 servings High output burner, Frying pan Ø 22 cm 70 Desserts and sweet dishes
BATTER: PREPARATION 240 g flour 1 sachet baking powder, 15 g 40 g sugar 1 tsp salt 60 ml vegetable oil 2 eggs, whisked 400 ml milk 1. Sieve the flour into a bowl. Mix with the baking powder, sugar and salt. Add the oil, eggs and milk and beat everything into a smooth batter with a hand mixer. IN ADDITION: 1 tsp clarified butter 4 tsp honey Redcurrants for garnishing Per serving 506 kcal, 64 g carbs, 22 g fat, 13 g protein 2. Place in the refrigerator for 15-20 minutes. 3.
Mascarpone mousse with strawberries [Index:] [Index:] MCRC01821867_BO_Erdbeeren_mit_Mascarpone_Mousse_1198MCRC01822097_SE_Erdbeeren_mit_Mascarponemousse_1134MCRC01822000_NF_Erdbeeren_mit_Mascarponemousse_1161MCRC01821724_BA_Erdbeeren_mit_Mascarpone_Mousse_1109DessertsPreparation methodsBoilingRecipe categoriesDesserts, Sweet desserts For 4 servings High output burner, Saucepan Ø 24 cm 72 Desserts and sweet dishes
MOUSSE: CHILLING TIME: 4-7 HOURS 3 egg yolks, 50 g 40 g sugar 2 sheets gelatine 300 ml cream 100 g mascarpone STRAWBERRIES: 500 g strawberries, washed and trimmed 60 g brown sugar 50 g butter 1 tsp balsamic vinegar Mint leaves Per serving 603 kcal, 35 g carbs, 49 g fat, 6 g protein PREPARATION 1. Mix the egg yolk and sugar in a bowl with the whisk. Soak the gelatine thoroughly in cold water. 2. Bring the cream to the boil in a pan at setting 9.
Hazelnut creme [Index:] MCRC01821873_BO_Haselnusscreme_0941MCRC01822101_SE_Haselnusscreme_1027MCRC01822006_NF_Haselnusscreme_1009MCRC01821729_BA_Haselnusscreme_1072DessertsPreparation methodsBoilingRecipe categoriesDesserts, Sweet desserts For 8 servings Wok burner max.
CREME: CHILLING TIME: MIN. 5 HOURS 2 sheets gelatine 12 eggs (only egg yolk needed) 120 g sugar 500 ml cream 500 ml milk 140 g hazelnut paste or hazelnut purée Per serving 524 kcal, 21 g carbs, 44 g fat, 12 g protein PREPARATION 1. Soak the gelatine in a bowl with very cold water. 2. Separate the eggs. Mix the egg yolk and sugar with the whisk. 3. Add the cream and milk to a pan and bring to the boil for approx. 6 minutes at setting 5. As soon as the liquid starts to boil, switch off the hotplate.
Chocolate fondue with fruit skewers MCRC01821896_BO_Schokoladenfondue_2667MCRC01822115_SE_Schokofondue_2773MCRC01822024_NF_Schokofondue_2699MCRC01821741_BA_Schokoladenfondue_2758DessertsSweet dessertsPreparation methodsFondueRecipe categoriesDesserts, Sweet desserts For 4 servings Economy burner, Saucepan Ø 16 cm 76 Desserts and sweet dishes [Index:]
FRUIT: PREPARATION 8 strawberries 1 apple 2 tangerines 1. Wash the strawberries, remove the stalks and pat dry. Peel and core the apple and cut into pieces. Peel the tangerines and divide into sections. FONDUE: 2. Thread the fruit onto kebab skewers and place to one side. 250 g dark cooking chocolate, min. 45% cocoa ½ tsp black pepper, freshly ground IN ADDITION: Kebab skewers Per serving 282 kcal, 49 g carbs, 6 g fat, 7 g protein 3. Break the cooking chocolate up into pieces.
Peaches in red wine [Index:] MCRC01821886_BO_Pfirsiche_in_Rotwein_3035MCRC01822110_SE_Pfirsiche_in_Rotwein_2992MCRC01822019_NF_Pfirsiche_in_Rotwein_3022MCRC01831826_BA_Pfirsich_in_Rotwein_2963DessertsPreparation methodsCookingRecipe categoriesDesserts, Sweet desserts For 4 servings High output burner, Saucepan Ø 24 cm 78 Desserts and sweet dishes
PEACHES: PREPARATION 4 peaches 1 l red wine 250 g sugar 1 cinnamon stick 6 sheets gelatine 1. Peel the peaches. Then add to a pan with the red wine, sugar and cinnamon stick. Cover, heat at setting 4 or lower and simmer for approx. 18 minutes until the fruit is soft. Then remove the peaches with a skimmer. IN ADDITION: 4 mint leaves Redcurrants Per serving 489 kcal, 81 g carbs, 0 g fat, 4 g protein 2. Boil the wine at setting 6 for around another 12 minutes until the liquid has reduced to approx.
White chocolate truffles [Index:] MCRC01821899_BO_Schokoladentrueffel_weiss_3448MCRC01822116_SE_Schokoladentrueffel_weiss_3387MCRC01822026_NF_Schokoladentrueffel_weiss_3422MCRC01821742_BA_Schokoladentrueffel_weiss_3366DessertsSweet dessertsPreparation methodsCookingRecipe categoriesDesserts, Sweet desserts For 4 servings Economy burner, Saucepan Ø 16 cm 80 Desserts and sweet dishes
TRUFFLES: RESTING TIME: 6 HOURS 210 g white chocolate 30 ml cream 50 ml orange juice 1 cinnamon stick 30 g icing sugar IN ADDITION: Clingfilm Per serving 342 kcal, 41 g carbs, 18 g fat, 3 g protein PREPARATION 1. Break the chocolate up into pieces and melt in a pan at setting 1. Stir occasionally. Then put in a bowl and place to one side. 2. Bring the cream to the boil with the orange juice at setting 7 for approx. 2 minutes. Then switch off the hotplate and add the cinnamon stick.
Churros with vanilla sugar [Index:] MCRC01821862_BO_Churros_3766MCRC01822094_SE_Churros_3731MCRC01821996_NF_Churros_3743MCRC01821721_BA_Churros_3720Small baked itemsPreparation methodsDeep-fat fryingRecipe categoriesDesserts, Sweet desserts For 16 servings High output burner, Saucepan Ø 24 cm 82 Desserts and sweet dishes
CHOUX PASTRY: PREPARATION 500 ml water 70 ml vegetable oil 1 tsp salt 425 g flour 1 l oil for deep frying 1. Place water, oil and salt in a pan and bring to the boil for approx. 3 minutes at setting 9. IN ADDITION: 2. Remove the pan from the hob. Pour in the sieved flour all at once and stir in with a wooden spoon until the mixture detaches from the pan in a ball. Leave to rest for 10 minutes. 1 vanilla pod Sugar 3. Then put the dough in a piping bag with a star-shaped nozzle Ø 1.5 cm.
Small doughnuts with cream filling [Index:] MCRC01821876_BO_Krapfen_mit_Sahnefuellung_1648MCRC01822103_SE_Krapfen_mit_Sahnefuellung_1682MCRC01822011_NF_Krapfen_mit_Sahnefuellung_1710MCRC01821731_BA_Krapfen_mit_Sahnefuellung_1703Sweet bakingSmall baked itemsPreparation methodsDeep-fat fryingRecipe categoriesBaking For 12 servings High output burner, Saucepan Ø 24 cm 84 Desserts and sweet dishes
CHOUX PASTRY: RESTING TIME: 1-2 HOURS 250 ml water 30 g butter 1 pinch salt 1 tsp sugar 185 g flour 4 eggs 1 l vegetable oil CREAM FILLING: 1 vanilla pod 50 ml cream 20 g sugar IN ADDITION: Icing sugar for dusting Each 179 kcal, 14 g carbs, 12 g fat, 4 g protein PREPARATION 1. Place water, butter, salt and sugar in a pan and bring to the boil for approx. 2 minutes at setting 9. 2. Remove the pan from the hob. Pour in the sieved flour all at once and stir in with a wooden spoon for approx.
Index of recipes A B Aubergines, Marinaded, 16 Beef Stroganoff, 48 Borsch, 32 Bouillabaisse, 36 Braised calamari, 58 C Calamari, braised, 58 Cassoulet, 34 Chips with Wiener schnitzel, 46 Chocolate fondue with fruit skewers, 76 Churros with vanilla sugar, 82 Cream of mussel soup with basil, 30 Crêpes Suzette, 68 F French toast, 66 Fried fish medley, 62 H M Hazelnut creme, 74 Marinaded aubergines, 16 Marinaded sardines, 60 Mascarpone mousse with strawberries, 72 Meatballs with yoghurt dressing, 52 P
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