For truly intensive f lavour. Gorenje C ook Book. Finest recipes for your new Gorenje HomeChef oven

Transcription

1 For truly intensive f lavour Gorenje C ook Book Finest s for your new Gorenje HomeChef oven

2 Cook Book Cook Book 3 Congratulations! You are now a proud owner of a very special factory of health - Gorenje HomeChef oven. Content: 1. WELCOME TO THE FACTORY OF PERFECT FLAVOURS 04. WELCOME TO THE GORENJE COOKBOOK RECIPES 08 Meat 08 Fish & Clam 19 Vegetables 4 Meals 9 International dishes 31 Soufflés and au gratin 4 Bread 57 Pastries & Desserts INDEX OF RECIPES 77

3 4 Cook Book Welcome to the factory of perfect flavours Cook Book 5 Quality and balanced diet is the main source of energy for life and therefore an indispensable part of our everyday. The variety of food available to us at virtually every step and many advanced cooking technologies open up a plethora of choices as to what and how we cook and eat. Nevertheless, there is still no place like home, is there? Aware of this fact, Gorenje has developed a new generation of built-in ovens personal cooking assistants for those looking to make tasty and healthy homemade food. Special arched oven cavity and smart combination of s, temperature, and cooking time make sure the food is juicy and soft, while the friendly user interface and appealing design make sure the appliances are simple to use and that your everyday home cooking endeavours are truly fun. What are the secrets of Gorenje HomeChef oven? ALL THE QUALITIES OF BAKING IN WOOD-BURNING OVENS The characteristic rounded shape is one of the most beneficial features of Gorenje ovens. SELECT, TOUCH, DONE Gorenje ovens offer fully automated cooking programs with a wide range of s presented with images and text below. PERFECT FOOD IN, 3 OR MORE STEPS cooking in phases is achived by manually programing the many steps of the baking process. ULTRA RESISTANT, ULTRA SMOOTH COATING SilverMatte is a highly resistant and strong material that can stand extreme heats, even pyrolytic cleaning at 500 C.

4 6 Cook Book Cook Book 7 Welcome to Gorenje Cook Book Cooking systems We are happy to introduce a Cook Book of top-class s resulting from years of experience, testing and research in the field. By combining everyday ingredients found at your local store, and with cunning use of the many innovative functions of the Gorenje ovens, you will see truly superior results in the form of delicious and wholesome meals. Tasty meat, succulent fish, vegetables full of vitamins, fruit of wonderful colours, side dishes cooked to perfection all this and much more is now possible in your home kitchen with your new Gorenje steam oven. Following are carefully drawn up s systematically divided based on 8 basic types of food, which will aid you in cooking perfect meals. Each includes a list of required ingredients and a brief description of the cooking method. Moreover, we have provided precise instructions on how to use the many features and options offered by the ovens for truly superior results. To this end, the basic settings are also provided with each, along with a clear definition as to which or combination thereof is best suited for the selected dish, what is the optimum cooking temperature and time, and what type of baking dish or pan to choose and which height level to place it on. UPPER AND BOTTOM HEATER The s in the bottom and in the ceiling of the oven cavity will radiate heat evenly into the oven interior. Pastry or meat can only be baked/roasted at a single height level. UPPER HEATER Only the on the oven cavity ceiling will radiate heat. Use this to brown the upper side of the dish. GRILL Only grill, a part of the large grill set, will operate. Use this to grill a few open sandwiches or beer sausages, or for toasting bread. GRILL WITH FAN Grill and the fan will operate. This combination is used to grill meat and to roast larger chunks of meat or poultry at a single height level. It is also appropriate for dishes au gratin and for browning to a crispy crust. BAKING DISHES AND TRAYS For the users of technologically perfected and superiorly designed Gorenje ovens, we carefully chose all the accessories that are either included as a part of the basic equipment, or available as optional extras. Years of experience and profound understanding of the needs of our consumers dictate a broad selection of baking pans and dishes that will make your cooking easier and oven operation as efficient as possible. BAKING LEVELS Gorenje ovens can cook food on up to five different height levels, depending on the type and amount of food being cooked. Moreover, they allow cooking at several levels simultaneously. Smart air distribution will make sure the food at every level is cooked evenly and without mixing of flavours and aromas. BOTTOM HEATER Only the on the bottom of the oven cavity will radiate heat. Use this to brown the lower side of the dish. HOT AIR AND BOTTOM HEATER Bottom, round, and the fan will operate. This is used to bake pizza, moist pastry, fruitcakes, leavened dough and shortcrust on several levels simultaneously. BOTTOM HEATER AND FAN This is used for baking leavened but low-rising pastry and for preserving fruit and vegetables. 3D HOT AIR Round and the fan will operate. The fan installed in the back wall of the oven cavity makes sure the hot air constantly circulates around the roast or pastry. This mode is used for roasting meat and baking pastry at several levels simultaneously. LARGE GRILL The upper and the grill will operate. The heat is radiated directly by the grill installed in the oven ceiling. To boost the heating effect, the upper is activated as well. This system is used for grilling a smaller amount of open sandwiches or beer sausages, and for toasting bread. Deep baking tray Shallow baking Wire rack Porcelain baking tray

5 8 Cook Book Cook Book 9 Meat Pork roast pork neck (other cuts may work as well) 1 teaspoon salt a pinch of pepper a pinch of allspice a pinch of cumin lemon slices parsley Oil to the baking dish and place the beaten and salted chunk of meat into it. Add other seasoning to the meat. Line with lemon slices and parsley. Add some water or stock. QUANTITY HEATER COMBINATION 0,5 kg grill with fan 170 C 85 min 1 kg 1,5 kg kg upper and bottom first upper and bottom TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL first 190 C then 180 C at 185 C for 60 min for 50 min for 90 min then grill with fan at 160 C for 55 min first upper and bottom at 185 C for 100 min then grill with fan at 160 C for 65 min,5 kg 140 min upper and bottom 185 C 3 kg 180 min This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time small baking tray deep baking tray 1

6 10 Cook Book Cook Book 11 Braised beef roast QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL Whole chicken leg of beef 1 teaspoon salt a pinch of pepper 1 onion carrots tablespoons tomato paste 1 sliced parsley root cubed green bell pepper cubed red bell pepper a handful of kale cloves garlic, crushed sunflower oil tablespoons sour cream 1 tablespoon flour Oil to the baking dish and place the beaten and salted chunk of meat into it. Line with 0,5 kg 80 min 1 kg 100 min 1,5 kg 10 C 10 min kg 140 min glass ovenware with lid,5 kg 160 min 1 This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time vegetables. Add some water or stock. Cover the baking dish and braise. When the meat is cooked, thicken the juices with a mixture of flour whisked into a few spoons of hot juices released from the meat. Mix in two tablespoons sour cream just before serving. Tip: Maximum meat thickness is 6 centimetres! chicken 1 teaspoon salt a pinch of white pepper olive oil Rub the meat with salt, pepper, and oil. Place the chicken onto the wire rack. Insert a baking one level lower as a drip tray. 0,5 kg 55 min grill with fan 10 C 1,5 kg 60 min 3,5 kg hot air first 165 C than 10 C and than 00 C for 90 min for 0 min for 0 min This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time wire rack deep baking tray

7 1 Cook Book Cook Book 13 Chicken thighs Chicken breasts chicken thighs 1 teaspoon salt a pinch of white pepper a pinch of allspice olive oil 0,5 kg 30 min 180 C 1 kg grill with fan 45 min wire rack 1,5 kg 170 C 65 min wire rack This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time chicken breast a pinch of salt a pinch of white pepper 1 tablespoon curry stock 0,5 kg 60 min 1 kg hot air 175 C 85 min small baking tray 1,5 kg 100 min deep baking tray This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time Coat the drumsticks or thighs with olive oil. Rub with salt, white pepper, and allspice. Place the meat on the wire rack and insert a baking a guide lower to serve as a drip tray. Season with salt, pepper, and curry. Baste with stock as the meat cooks.

8 14 Cook Book Cook Book 15 Chicken with stuffing QUANTITY HEATER COMBINATION TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL Turkey 1,5 kg chicken 1 teaspoon salt a pinch of white pepper olive oil bread rolls sprigs green parsley 3 slices cooked ham ½ green bell pepper ½ onion, diced eggs 5 tablespoons milk pinch of nutmeg Clean the poultry, remove the giblets. Cube the bread rolls and sprinkle them with parsley. Add the ham, peppers, and sautéed onion. 0,5 kg 75 min hot air 175 C 1,5 kg 105 min kg 3 kg first hot air than gril with fan first hot air than gril with fan 170 C Pour beaten eggs mixed with milk over the bread. Form the stuffing. Season to taste with salt, pepper, and a pinch of nutmeg. Stuff the chicken. for 90 min for 35 min for 135 min for 30 min This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time small baking tray 1 deep baking tray turkey 1 teaspoon salt a pinch of white pepper olive oil 6 slices bacon stock or water for basting 4 kg hot air 160 C 170 min deep baking tray Clean the turkey. Coat it with olive oil and rub with salt and pepper. Lard the turkey with slices of bacon. Baste with stock as the turkey roasts.

9 16 Cook Book Cook Book 17 Game chunks Meat loaf leg of deer 1 onion 1 carrot 1 parsley root 1 sprig thyme strip lemon zest 5 seeds berries (allspice) 100 ml wine 100 g bacon 0,5 kg 50 min 1 kg 60 min 190 C 1,5 kg 80 min kg 10 min This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time Pull the membrane off of a well-aged deer leg. Season with salt and lard with bacon. Place the meat onto the baking tray. Add vegetables, seasoning, and wine. Pour small baking tray boiling fat over the meat. Baste the meat with the juices it releases during roasting. Tip: Serve the venison with pressed cranberries, mixed with red wine. 1,5 kg ground meat 1 green bell pepper 1 onion a pinch of salt 3 cloves garlic a pinch of pepper sprigs parsley a pinch of bread rolls marjoram and 50 ml milk thyme 4 eggs 1 small carrot Sauté the onion and let it cool down. Cube the two bread rolls. Pour milk and two beaten eggs over the bread. Hard boil two eggs. Finley cube the bell pepper and 0,5 kg 1 kg 180 C 50 min 65 min 1,5 kg 80 min grill with fan 170 C kg 95 min,5 kg 100 min small baking tray 1 3 kg 160 C 10 min deep baking tray This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time carrot. Season the ground meat and add the onion, bread, vegetables, and crushed garlic. Let the hard-boiled eggs cool down. Form a loaf of ground meat. Place the hard boil eggs in the middle.

10 18 Cook Book Cook Book 19 Fish & Clam Meat roll 375 g flour 75 g margarine pinch of sugar 30 g yeast pinches salt 1 egg 15 ml milk a pinch of salt For the filling: 1 onion 500 g ground meat cloves garlic 1 sprig parsley salt, pepper 1 tablespoon tomato paste First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some flour into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter to flour, along with margarine and milk. Knead with an electric mixer. Let the dough rise for approximately 00 C 18 min 0 minutes. Meanwhile, prepare the filling. Sauté the onion over some oil, add minced meat, season to taste, add tomato paste, and sauté a while longer. Roll out the dough to a thickness of 1 cm and cut out square shapes. Place a teaspoon of the filling on each square. Shape into rolls.

11 0 Cook Book Cook Book 1 Grilled fish Fish fillets fish a pinch of salt a pinch of white pepper a pinch of rosemary cloves garlic sprigs parsley 0,5 kg 180 C 5 min 1 kg grill with fan 30 min 1,5 kg 170 C 40 min This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time Clean the fish and pat dry with a paper towel. Coat the inside of the fish with chopped garlic and parsley. Add rosemary, grid salt, and pepper to taste. Place the fish on the wire rack and insert a baking a guide lower to serve as a drip tray. fish fillets a pinch of salt a pinch of white pepper a pinch of rosemary cloves garlic sprigs parsley 1 tablespoon lemon juice 0,5 kg 0 min grill with fan 0 C 1 kg 8 min This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time Clean the fish and pat dry with a paper towel. Rub the fillets with seasoning and place in a small glass baking dish greased with olive oil. Drizzle some lemon juice on the fillets when done. glass baking dish 3

12 Cook Book Cook Book 3 Braised fish QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL Scallops trout a pinch of salt a pinch of white pepper a pinch of basil a pinch of rosemary 4 cloves garlic sprigs parsley 0,5 kg 50 min glass ovenware 1 kg 10 C 60 min with lid 1,5 kg 80 min This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time glass ovenware with lid 1 Scallops cloves garlic sprigs parsley tablespoons olive oil 100 g grated cheese 4 slices prosciutto (chopped) 0,3 kg 1 min 0,5 kg grill with fan 190 C 15 min 0,8 kg 0 min This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time glass baking dish 1 Season the fish. Add some olive oil into a glass baking dish and place the fish onto the oil. Add dry white wine and lemon to taste. Chop the garlic and parsley, and add olive oil. Pour the mixture over the scallops. Put some prosciutto into each scallop shell, and sprinkle with grated cheese.

13 4 Cook Book Cook Book 5 Vegetables Baked potatoes potatoes oil for the baking tray Cut the potatoes into wedges and place them into an oiled deep baking tray. During baking, toss the potatoes around once with a spatula. QUANTITY 1 kg 1,5 kg kg HEATER COMBINATION TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL first hot air at 180 C for 30 min then grill at 30 C for 10 min first hot air at 180 C for 38 min then grill at 30 C for 1 min first hot air at 180 C for 46 min then grill at 30 C for 14 min This is an automatic programme. When you set quantity, the oven automatically sets other parametres: combination, temperature, cooking time

14 6 Cook Book Cook Book 7 Baked broccoli with potatoes 500 g potatoes 500 g broccoli 150 ml heavy cream 3 eggs 100 g Parmesan cheese a pinch of salt 30 g butter grill with fan 190 C 40 min deep baking tray Cook the potatoes until half done and peel them. Beat the eggs; add heavy cream and salt. Gently mix together the potatoes and broccoli and place the mixture into a glass baking dish greased with butter. Pour the mixture of eggs, heavy cream, and salt over potatoes and broccoli and sprinkle Parmesan cheese on top. Stuffed tomatoes 8 large tomatoes 500 g potatoes 15 g margarine 3 egg yolks 3 tablespoons grated Parmesan cheese 3 tablespoons milk a pinch of salt grill with fan 00 C 40 min small baking tray Cook the potatoes until half done. Let them cool down and mash them. This will be the base for the stuffing. Combine the mashed potatoes with egg yolks, margarine, milk, and salt. Slice the tops off the tomatoes and scoop out most of the pulp. Stuff the tomatoes with the mixture of potatoes, egg yolks, margarine, milk, and salt. Sprinkle Parmesan cheese on top.

15 8 Cook Book Cook Book 9 Meals Vegetable roll For the dough: 375 g flour 75 g margarine pinch of sugar 30 g yeast pinches salt 1 egg 15 ml milk a pinch of salt For the filling: 1 shallots 1 small courgette (zucchini) ½ egg-plant cloves garlic 1 red bell pepper salt pepper celery First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some flour into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter to flour, along with margarine and milk. Knead with an electric mixer. Let the dough rise for approximately 10 C 15 min 0 minutes. Meanwhile, prepare the filling. Sauté the shallot over some oil. Add cubed vegetables. Season to taste and continue to sauté. Roll out the dough to a thickness of 1 cm and cut out square shapes. Place a teaspoon of the filling on each square. Shape into rolls.

16 30 Cook Book Cook Book 31 International dishes Moussaka with potatoes 700 g potatoes 700 g ground meat 1 onion oil a pinch of salt For white (bechamel) sauce: 100 ml milk 80 g flour 80 g butter 4 eggs juice of ½ lemon salt pepper pinch of nutmeg grill with fan 00 C 40 min Cook the potatoes until half done and strain. Sauté the meat with onions and bell peppers over some oil. Oil the glass baking dish and layer the ground meat open glass ovenware PYREX and potatoes into it. Finish with a layer of meat. Cover with white (Béchamel) sauce. Sprinkle with grated cheese to taste.

17 3 Cook Book Cook Book 33 Walnut cake Slovenia 170 C 55 min deep ovenware Yorkshire pudding United Kingdom hot air 190 C 40 min small baking tray 1 INGREDIENTS For the dough: 600 g flour 30 g yeast 00 ml milk 140 g sugar 140 g butter or margarine 4 egg yolks 1 pack vanilla sugar grated lemon zest For the filling: 400 g walnuts 00 ml milk 50 g sugar tablespoons rum -3 egg whites Pile the flour in a bowl and make a well on top. Crumble the yeast and add sugar, salt, butter, and milk into the well and mix. Le the bowl with the flour and the starter to rise for 30 minutes. Cover the starter with flour; add eggs, butter or margarine, sugar, and egg yolks, and knead with an electric mixer. During kneading, add lukewarm milk to obtain a delicate leavened dough. Let rise for another 30 minutes. Roll out the dough on a floured tablecloth and spread the filling over it. To make the filling, pour hot milk over walnuts and sugar. Add rum. Then, fold in beaten egg whites (with soft peaks). The filling should be easily spreadable, but not too runny. Sprinkle lemon zest over the filling. Roll the dough with filling and place in a greased and dusted round clay or ceramic baking dish. Let the cake rise again in a warm place; then, transfer to oven. 190 g flour 5 g salt 3 eggs 180 ml water 180 ml milk (room temperature) 10 ml beef roast juice or melted pork lard Combine flour and salt. Add milk and whisk into a firm batter. Whisk in the eggs, add water, and beat until foamy. Let the mixture rest for one hour. Place the baking in the oven and pour in the beef roast juices or melted fat. When the juices or fat are warm enough, cover them with the batter.

18 34 Cook Book Cook Book 35 Swabian cherry cake Germany 8 stale bread rolls 750 g cherries 80 g raisins 50 g sliced almonds zest of one lemon 80 g butter 500 ml milk 4 eggs 130 g sugar tablespoons confectioner s sugar hot air 190 C 55 min Cut the dry bread rolls into thin slices and pour lukewarm milk over them. Let soak for 0 minutes. Stone the cherries and sprinkle with 50 g sugar. Grease the round mould. Whisk the butter, sugar, egg yolks, and round metal mould grated lemon zest. Add soaked bread rolls, cherries, raisins, and almonds. Gently fold in the beaten egg whites. Pour the mixture into the mould. 1 Quiche Lorraine France INGREDIENTS For the dough: 00 g flour 150 g margarine 1 teaspoon baking powder 6 tablespoons water salt For the filling: 4 eggs 15 ml milk 40 g butter salt pepper 150 g grated cheese 150 g cooked ham 3 teaspoons grated onions tablespoons finely chopped green bell peppers QUANTITY HEATER COMBINATION first bottom + hot air then bottom TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL at 190 C Mix the ingredients into shortcrust and let it rest in the refrigerator for at least 30 minutes. Roll out the dough into a circle. Place the dough into the greased mould. Roll up the dough along the perimeter. Cover the rolled out crust with the filling. Place ham in a large skillet, and fry over for 40 min for 10 min round metal mould medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle ham, cheese, peppers and onion into pastry shell.in a medium bowl, whisk together eggs, cream or milk and salt. Pour mixture into pastry shell.

19 36 Cook Book Cook Book 37 Greek moussaka Greece 6 eggplants 150 ml olive oil 1 onion 600 g ground mutton or lamb salt pepper pinch of nutmeg 100 g grated cheese 3 egg 50 ml heavy cream hot air 180 C 45 min Peel and slice the egg plants. Fry them in oil. Sauté the onion and minced meat on the remaining oil. Add seasoning. Grease the bottom of a porcelain baking dish and layer the eggplants and meat alternately. Finish with a layer of eggplants. Sprinkle cheese and pour the egg and cream mixture on top. porcelain baking tray Ukrainian cabbage rolls Ukraine 500 g beef or pork 100 g rice large onions 1 head cabbage tablespoons tomato paste tablespoons butter 3 4 cloves garlic salt pepper sprigs parsley hot air 180 C 5 min open ovenware Blanche the cabbage leaves in salt water for a few minutes. When the cabbage has cooled down, separate the leaves and remove larger veins. Thinly slice the meat, pound it, and mix it with raw rice, tomato paste, chopped onions, pressed garlic, and chopped parsley. Season with salt and pepper. Put the filling onto the cabbage leaves and roll them up. Arrange the cabbage rolls closely next to each other. Carefully pour boiling water over them. Add salt and fat and let them simmer on the cooking hob for approximately 90 minutes. Add tomato paste combined with sour cream. Place the open pot into a hot oven for 5 minutes.

20 38 Cook Book Cook Book 39 Lasagna Italia hot air 170 C 40 min small baking tray Pizza Italia bottom + hot air 00 C 15 min 500 g ground meat carrots 1 onion oil salt pepper nutmeg bay leaf basil oregano fresh tomato 100 ml tomato sauce 50 g butter 50 g white wheat flour lasagne s grated cheese Sauté the onions over some oil. Add minced meat and stir. Add chopped carrots and seasoning. Cube the tomato and add it to the meat. Add tomato paste. Simmer for about 15 minutes. Prepare the white (Béchamel) sauce. Melt the butter in a small saucepan. Add flour and wait for it to turn yellow. Season with nutmeg. Grease the baking tray and cover the bottom with one layer of lasagne s. Spread the meat sauce over it. Add the white sauce and some grated cheese. Repeat the process with the next layers. Sprinkle the grated cheese more generously over the last layer and add the white sauce. INGREDIENTS For the dough: 300 g flour 5 g fresh yeast 150 ml lukewarm water tablespoons sunflower oil 3 g salt INGREDIENTS For the toppings: 00 ml tomato sauce 1 teaspoon oregano salt pepper 300 g canned mushrooms in brine 150 g pizza ham 150 g grated cheese 5 slices mozzarella Prepare leavened dough. Pile the flour in a bowl. Make a well in the middle and crumble the yeast into the well. Add a little sugar and salt and top with water. Add some oil. Use an electric mixer to knead into smooth dough. Let rise in a warm place for at least half an hour. Oil the baking and roll out the dough. Add toppings as desired. Tip: For a healthier version, use spelt, buckwheat, or whole-wheat flour instead of white wheat flour. Tip: Make your own tomato sauce by simmering peeled tomatoes with some salt, pepper, half decilitre red wine, oregano, and some red sweet paprika. For topping, use a variety of vegetables which are a rich source of fibre and other nutrients.

21 40 Cook Book Cook Book 41 Cabbage pirozhki Russia INGREDIENTS For the dough: 1 kg white wheat flour 400 ml milk 100 g butter or margarine pinch of sugar 40 g yeast ½ teaspoon salt For the filling: ½ head cabbage 4 hard-boiled eggs tablespoons oil 1 teaspoon salt Pile the flour in a bowl and make a well on top. Crumble the yeast and add sugar, salt, butter, and milk into the well. Knead with an electric mixer. Let the dough rise for 30 minutes. Meanwhile, prepare the stuffing. Cook and chop the eggs. Cook the sliced cabbage in milk until half done. Then, combine with eggs, add oil, and season to taste. Knead the risen dough and divide 180 C 35 min into equal pieces. Roll out the pieces of dough to a thickness of 0.5 to 1 cm. Place the stuffing on each piece of dough, bring together the edges and seal them. Place the pirozhki on a lined with parchment paper. Allow cm of space between adjacent pirozhki. Let the pirozhki rise again in a warm place for approximately 30 minutes. Salmon au gratin Scandinavia 50 g salmon teaspoons lemon juice olive oil 50 g butter 3 slices white bread (without crust) 4 sprigs parsley 1 shallot tablespoons white wine 150 g fish stock grill with fan 30 C 10 min Coat the glass baking dish with olive oil. Place salmon fillets on the baking dish. Drizzle some lemon juice on the fillets. Combine butter and bread (crumbs), chopped shallot, and parsley. Season with salt and pepper. Spread over the fillets. Add fish stock and wine. Place the baking dish into a preheated oven. open glass ovenware PYREX

22 4 Cook Book Cook Book 43 Souffles and au gratin Vegetable soufflé raw ingredients 3 zucchini 1 carrot tomatoes a little margarine 50 g grated cheese 500 ml milk 3 tablespoons flour 3 4 eggs salt pepper Thinly slice the zucchini, carrot, and tomatoes. Cover with a mixture of beaten milk and egg yolks, flour, and salt. Finally, gently fold in the beaten egg whites. Sprinkle cheese on top. 190 C 45 min open glass ovenware PYREX

23 44 Cook Book Cook Book 45 Soufflé cooked ingredients 1 kg ground meat 1 onion 1 green bell pepper 500 g cooked pasta (macaroni) 300 g grated cheese 750 ml milk 4 eggs 3 tablespoons flour pinch of salt and pepper pinch of oregano sprigs parsley Sauté the meat, onion, and bell pepper and season. Cook the pasta and combine with meat. Separate the egg yolks from the whites. Whisk the egg yolks with milk and flour, and beat the egg whites. 00 C 40 min open glass ovenware PYREX Combine the mixture of egg yolks, milk, and flour with the meat. Then, carefully fold with the beaten egg whites. Pour the mixture into the greased baking dish. Sprinkle cheese on top. Sweet soufflé 00 g rice 1 l milk 1 teaspoon salt 100 g butter 80 g sugar grated lemon zest 4 egg yolks 4 egg whites Cook the rice until half done in salted milk. Let the rice cool down; then fold in the butter, sugar, egg yolks, and lemon zest. Beat the egg whites and fold in with rice. Pour the mixture into a greased baking dish. 00 C 40 min open glass ovenware PYREX Tip: This dish can be served sprinkled with grated chocolate or with homemade compote.

24 46 Cook Book Cook Book 47 Chocolate soufflé 0 g flour 00 ml milk 00 g dark chocolate (70% cocoa) 80 g egg yolks 00 g egg whites 150 g confectioner s sugar 1 tablespoon powdered cocoa butter Grease the ceramic ramekins with butter and place in the refrigerator for 5 minutes. Combine flour with milk. Pour into a saucepan and bring to the boil to obtain a smooth mixture. Melt 00 g of chocolate in this mixture. When the mixture cools down, add the egg yolks. Beat the egg whites until firm peaks form. Then, add confectioner s 190 C 0 min sugar. Carefully fold the beaten egg whites into the chocolate mixture. Pour the batter into the ramekins. Tip: Ingredients are sufficient for approximately 8 ramekins. Potatoes au gratin 1 kg potatoes a pinch of salt 50 ml heavy cream 50 ml sour cream eggs pinch of nutmeg 150 g grated cheese grill with fan 190 C 40 min deep baking tray Peel, wash and cut the potatoes into wedges. Place one half of the potato wedges into a glass or ceramic baking dish. Sprinkle with one half of the cheese. Layer the second half of the potatoes over the cheese. Pour with the mixture of sour and heavy cream, eggs, and nutmeg. Sprinkle the rest of the cheese on top.

25 48 Cook Book Cook Book 49 Bread White bread 800 g white wheat flour teaspoons salt 40 g fresh yeast 450 ml lukewarm water 1 teaspoon sugar 1 tablespoon olive oil preheat at 190 C First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some flour into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter mixture to the flour and add olive oil. Knead with 190 C 45 min an electric mixer. During kneading, add lukewarm water. Let the dough rise for approximately 60 minutes. Line the shallow baking with parchment paper. Form a loaf. Do not forget to score the bread to prevent it from cracking.

26 50 Cook Book Cook Book 51 preheat at 180 C preheat at 180 C Buckwheat bread Whole-wheat bread 500 g buckwheat flour 50 g rye flour 500 g white wheat flour 80 g butter or margarine 50 g yeast 5 g salt 00 g walnut kernels 100 ml boiling water 400 ml lukewarm water 10 g sugar Pour boiling water over buckwheat flour. Let it cool down. Add water, salt, rye and white flour, yeast, and melted butter or margarine. Knead with an electric mixer. Add cleaned walnut kernels to the kneaded dough. Let rise. Score and bake. 180 C C 45 min 1 kg whole-wheat flour teaspoons salt 0 g fresh yeast 600 ml lukewarm water 1 teaspoon sugar 1 tablespoon olive oil First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some flour into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter mixture to the whole-wheat flour and add olive oil. Knead with an electric mixer. During kneading, add lukewarm water. Let the dough rise for 180 C 45 min approximately 60 minutes. Line the shallow baking with parchment paper. Form a loaf. Do not forget to score the bread to prevent it from cracking. Tip: Before baking, the bread can be coated with egg yolk and sprinkled with sunflower seeds, linseeds, and sesame seeds.

27 5 Cook Book Cook Book 53 Rye bread 500 g rye flour 500 g whole-wheat flour 0 g fresh yeast 600 ml lukewarm water 1 teaspoon sugar teaspoons salt 1 tablespoon olive oil preheat at 180 C First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some flour into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter mixture to the rye and whole-wheat flour and add 180 C 45 min olive oil. Knead with an electric mixer. During kneading, add lukewarm water. Let the dough rise for approximately 60 minutes. Line the with parchment paper. Form a round loaf. Do not forget to score the bread to prevent it from cracking. Spelled bread 1 kg spelt flour teaspoons salt 4 tablespoons olive oil packs cream of tartar 1 l mineral water preheat at 180 C Pile the flour in a large bowl, add salt, and make a well in the middle. Add the olive oil and cream of tartar into the well. Add mineral water and mix into an even mixture with an electric mixer. Pour the mixture into a baking tray lined with parchment paper. 180 C 50 min

28 54 Cook Book Cook Book 55 Pastries & desserts Bread rolls 800 g white wheat flour 30 g fresh yeast 00 ml milk 300 ml water 3 tablespoons oil teaspoons salt teaspoons sugar preheat at 00 C First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some flour into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter to wheat flour; add oil, lukewarm water and milk. Knead 00 C 35 min with an electric mixer. Let the dough rise for approximately 60 minutes. Shape round rolls and let them rise in a warm place. Place the risen rolls on a lined with parchment paper.

29 56 Cook Book Cook Book 57 Cookies 650 g white wheat flour 300 g margarine 300 g confectioner s sugar 1 pack baking powder 3 eggs grated lemon zest 1 pack vanilla sugar tablespoons sour cream preheat at 170 C hot air 170 C 18 min Knead the ingredients to form a dough. An electric mixer can make the process easier. Let the dough rise in a cool place for 45 minutes. Roll out the dough to a thickness of approximately 1 cm. Then, use cookie cutters to shape the cookies. Place the cookies onto a lined with parchment paper. Pressed cookies 1 kg white wheat flour 500 g margarine 400 g sugar 4 eggs pinches salt preheat at 160 C hot air 160 C 18 min Knead the ingredients to form a dough. An electric mixer can make the process easier. Let the dough rise in the refrigerator overnight. Use a cookie press to press and shape the cookies.

30 58 Cook Book Cook Book 59 Small pastry made of leavened dough INGREDIENTS For the dough: 375 g flour 75 g margarine 75 g sugar 30 g yeast pinches salt 1 egg 15 ml milk a pinch of salt For the filling: apricot jam or jelly, chocolate spread, mascarpone with blueberries, or cottage cheese with sugar First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some flour into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter to flour, along with margarine and milk. Knead with an electric 180 C 0 min mixer. Let the dough rise for approximately 0 minutes. Roll out the dough to a thickness of 1 cm and cut out square shapes. Place a teaspoon of any desired filling on each square. Form crescentshaped rolls. Small phyllo pastry 150 g flour a pinch of salt 100 ml water 10 g yeast 100 g butter Sieve the flour onto the work surface. Make a hole in the middle and add the water and crumbled yeast into it. Sprinkle the sale around the hole. Knead into smooth dough and let rise for 15 minutes. Thinly roll out the dough. Add butter to the middle, cover 00 C 0 min it with the dough and form a package. Refrigerate for 15 minutes. Roll out the dough again and refrigerate for further 15 minutes. Repeat the process 3 to 4 times. When the dough is ready, roll it out and add your favourite filling.

31 60 Cook Book Cook Book 61 Macarons 100 g egg whites 110 g ground and peeled almonds 00 g confectioner s sugar 50 g coarse-grain sugar For the ganache: 1 dl heavy cream 00 g dark chocolate Beat the egg whites with an electric mixer for approximately 8 minutes. Add the coarse-grain sugar while beating. Sieve the almonds and sugar. Carefully fold in the sieved almonds and sugar with the beaten egg whites. Fill a pastry bag with the mixture and press small mounds cm in diameter onto the baking. 140 C 16 min Bake for approximately 15 minutes until the characteristic foot forms. Prepare the cream. Heat the heavy cream. Break chocolate into pieces and add them to the cream. Mix until the chocolate melts. Let the mixture cool down in a refrigerator. Then, add the fillings to the macarons. Meringue cookies 3 egg whites 10 g sugar 1 tablespoon lemon juice Beat the egg whites until stiff peaks form. Add sugar while beating. Add lemon juice. Line the bottom of a with parchment paper and press small dollops of the egg white mixture on it. 90 C 10 min

32 6 Cook Book Cook Book 63 Chocolate muffins 310 g flour 5 g margarine 5 g sugar 4 eggs pinches salt 10 g baking powder 50 grams chocolate droplets preheat at 170 C hot air 170 C min Beat together margarine and sugar until the mixture turns soft and pale. Add one egg at a time and beat. Finally, gently fold in the mixture of flour, baking powder, and salt. Add the chocolate droplets. Fill the muffin moulds to 3/4 of the mould height. preheat at 180 C Brownies 50 g butter 50 g dark chocolate powder 50 g brown cane sugar 1 pack vanilla sugar 180 g white wheat flour 50 g cocoa powder 5 eggs hot air 180 C 35 min small baking tray Combine all ingredients into a smooth homogeneous mixture. Pour the mixture into a greased baking dish.

33 64 Cook Book Cook Book 65 Mould cake 50 g butter or margarine 50 g sugar 4 eggs a pinch of salt grated lemon zest 500 g flour 1 pack baking powder 15 ml milk a handful of raisins tablespoons cocoa powder 1 tablespoon rum 1 teaspoon coffee powder Whisk together margarine and sugar. Then, add whole eggs. While mixing, add flour and baking powder. Add milk, rum, grated lemon zest, and raisins. Divide the dough into two parts. Add cocoa powder and two 170 C 70 min round metal mould tablespoons milk to one half of the dough. Place the light-coloured part of the dough into a greased ring pan or Gugelhupf mould, and add the dark-coloured part on top. 1 Sponge cake in mould INGREDIENTS For the dough: 6 eggs 4 tablespoons warm water 10 g sugar 115 g white wheat flour 110 g cornstarch level teaspoons baking powder tablespoons cocoa powder For the filling: 300 ml chilled heavy whipping cream 10 g sugar 300 g mascarpone cheese 1 pack vanilla sugar grated lemon zest Separate the egg yolks from the egg whites. Whisk together the egg yolks and sugar. Beat the egg whites with some warm water until stiff peaks form. Add the stiff beaten egg whites to the egg yolk and sugar mixture and whisk together quickly. Add flour combined with baking powder and cornstarch to the ingredients. Pour the mixture into a cake mould. Line the bottom of the mould with parchment paper. 170 C 36 min round metal mould FILLING: Beat whipping cream, sugar and vanilla sugar in large bowl until peaks form. Add mascarpone, lemon zest and whisk until blended. preheat at 170 C

34 66 Cook Book Cook Book 67 Fruit cake in mould shortcrust 190 C 40 min round metal mould 1 Cheesecake in mould shortcrust bottom + hot air 170 C 70 min round metal mould 1 INGREDIENTS For the dough: 50 g flour 15 g margarine 75 g sugar 1 egg 1 pack vanilla sugar 1 teaspoon baking powder For the filling: 400 g apples 5 g raisins 50g white breadcrumbs 75 g sugar Prepare the shortcrust. Let it rest in the refrigerator for at least 30 minutes. Roll out two thirds of the dough on a of paper. Sprinkle the breadcrumbs evenly over the dough. Place the apple slices, raisins and sugar evenly over the breadcrumbs. Roll out the remaining third of the dough and cut into strips. Place the strips over the filling, forming a web. INGREDIENTS For the dough: 00 g flour 1 teaspoon baking powder 80 g sugar 100 g butter or margarine 1 egg grated lemon zest 1 pack vanilla sugar For the filling: 5 egg whites 100 g sugar 5 egg yolks 750 g cottage cheese 150 g sour cream 30 g cornstarch juice and grated zest of one lemon Prepare the shortcrust. Let it rest in the refrigerator for at least 30 minutes. Roll out the dough on the paper, matching the bottom of the mould. Beat the egg whites. Combine all ingredients for the filling and pour into the mould.

35 68 Cook Book Cook Book 69 Bundt cake/ Guglhupf round metal 170 C 55 min 1 mould INGREDIENTS FOR THE DOUGH: 600 g flour 1 tablespoon salt 0 g yeast 50 g sugar 50 g butter or margarine egg yolks 30 ml milk grated lemon zest teaspoons rum 100 g raisins 1 egg for the egg wash Pile the flour in a large bowl and make a well on top. Crumble the yeast into the well. Add a teaspoon of sugar and some lukewarm milk. Knead and let rise for approximately 5 minutes. When risen, cover the sides with flour and add sugar, butter, and rum. Knead into dough and let rise again. When the dough has risen, add raisins. Place the dough into a greased round cake mould and let rise again. When the dough has risen, transfer it into the oven to bake. Cake INGREDIENTS 6 eggs 4 tablespoons warm water 10 g sugar 115 g white wheat flour 110 g cornstarch teaspoons baking powder Separate the egg yolks from the egg whites. Whisk together the egg yolks and sugar. Beat the egg whites with some warm water until stiff peaks form. Add the stiff beaten egg whites to the egg yolk and 170 C 36 min round metal mould sugar mixture and whisk together quickly. Add flour combined with baking powder and cornstarch to the ingredients. Pour the mixture into a cake mould. Line the bottom of the mould with parchment paper.

36 70 Cook Book Cook Book 71 Sponge fruit cake INGREDIENTS 50 g butter or margarine 50 g sugar 4 eggs a pinch of salt grated lemon zest 500 g flour 1 pack baking powder 15 ml milk 900 g apples Whisk the butter or margarine with butter. Add eggs and beat. Add other ingredients and mix into a dough. Spread the dough evenly on a greased and dusted shallow 160 C 35 min baking. Core the apples and cut them into quarters. Place apple wedges (quarters) on the dough. Rich fruit cake INGREDIENTS 170 g margarine 170 g sugar 4 eggs 30 g flour 3 g baking powder a pinch of salt 30 g raisins 170 g chopped dry fruit 1 tablespoon rum Whisk together the margarine and sugar. Add flour, baking powder, and a pinch of salt. Separately combine dry fruit, raisins, 130 C 130 min round metal mould and rum, and add to other ingredients. At the end, gently fold in the beaten egg whites and put the cake into the oven.

37 7 Cook Book Cook Book 73 Butter cake INGREDIENTS 170 g softened butter 175 g confectioner s sugar 1 pack vanilla sugar teaspoons baking powder 3 eggs 175 g flour 150 ml warm milk hot air 180 C 5 min small baking tray Whisk the butter, sugar, and vanilla sugar into a creamy mixture. Add beaten eggs and milk and continue whisking. Separately combine the flour and the baking powder and gradually, while stirring, add them to the wet mixture. Grease and dust the baking tray or line it with parchment paper, and pour the batter into it. Roulade INGREDIENTS 5 eggs 150 g sugar tablespoons lukewarm water 75 g flour 75 g cornstarch 1 teaspoon baking powder hot air 170 C 18 min Whisk the egg yolks together with sugar. Beat the egg whites and lukewarm water until firm and dry. Add egg whites to the yolks and sugar and gently fold in the flour combined with cornstarch and baking powder. Grease the with butter, or line it with parchment paper. When the dough for the roll is done, turn it around carefully. Spread, for example, a mixture of mascarpone, heavy cream, and blueberries over the dough and roll it up. Let it cool in the refrigerator for hours.

38 74 Cook Book Cook Book 75 Fruit roll INGREDIENTS For the dough: 375 g flour 75 g margarine 75 g sugar 30 g yeast pinches salt 1 egg 15 ml milk a pinch of salt For the filling: 300 g blueberries 00 ml heavy cream 00 ml mascarpone packs vanilla sugar First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some flour into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter to flour, along with margarine and milk. Knead with an electric mixer. Let the dough rise for approximately 00 C 5 min 0 minutes. Meanwhile, prepare the filling. Combine heavy cream and mascarpone in a large bowl. Add sugar. Using a spoon, carefully add blueberries. Roll out the dough to a thickness of 1 cm and cut out square shapes. Place a teaspoon of the filling on each square. Shape into rolls. Sweet strudel INGREDIENTS frozen strudel dough 500 g cottage cheese 300 g sour cream 100 g sugar eggs 1 pack vanilla sugar bottom + hot air Mix together cottage cheese, sour cream, sugar, vanilla sugar and eggs. 170 C 60 min Defrost the strudel dough. Brush the dough with oil and sprinkle with breadcrumbs. Spread the filling over the dough and roll it up.

39 76 Cook Book Cook Book 77 Index of s 1. WELCOME TO THE FACTORY OF PERFECT FLAVOURS 04. WELCOME TO GORENJE COOK BOOK COOKING SYSTEMS MEAT 08 Pork roast 09 Braised beef roast 10 Whole chicken 11 Chicken thighs 1 Chicken breasts 13 Chicken with stuffing 14 Turkey 15 Game chunks 16 Meat loaf 17 Meat roll 18 Ukrainian cabbage rolls 37 Lasagna 38 Pizza 39 Cabbage pirozhki SOUFFLES AND AU GRATIN 4 Vegetable soufflé raw ingredients 43 Soufflé cooked ingredients 44 Sweet soufflé 45 Chocolate soufflé 46 Potatoes au gratin BREAD 48 White bread 49 Buckwheat bread 50 Whole-wheat bread 51 Rye bread 5 Spelled bread 53 Bread rolls 54 Yoghurt 1 l milk 150 ml plain yoghurt hot air 40 C 40 min Use milk processed at ultra-high temperature (UHT). Pour it into a saucepan. Heat the milk to 40 C. When the temperature is reached, add 150 ml of plain yoghurt. Mix well. Pour into ceramic or glass ramekins. Place the ramekins into a deep baking tray and leave in the oven for 4 hours. Tip: Optionally, blueberries, raspberries, peaches, apricots, bananas, linseeds, oatmeal etc. can be added at the end FISH & CLAM 19 Grilled fish 0 Fish fillets 1 Braised fish Scallops 3 6. VEGETABLES 4 Baked potatoes 5 Baked broccoli 6 with potatoes 6 Stuffed tomatoes 7 Vegetable roll 8 7. MEALS 9 Moussaka with potatoes INTERNATIONAL DISHES 31 Walnut cake 3 Yorkshire pudding 33 Swabian cherry cake 34 Quiche Lorraine 35 Greek moussaka PASTRIES & DESSERTS 55 Cookies 56 Pressed cookies 57 Small pastry made of leavened dough 58 Small phyllo pastry 59 Macarons 60 Meringue cookies 61 Chocolate muffins 6 Brownies 63 Mould cake 64 Sponge cake in mould 65 Fruit cake in mould shortcrust 66 Cheesecake in mould shortcrust 67 Bundt cake/gugelhupf 68 Cake 69 Sponge fruit cake 70 Rich fruit cake 71 Butter cake 7 Roulade 73 Fruit roll 74 Sweet strudel 75 Yoghurt 76

40 78 Notes Notes 79

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