Recipe Book. These recipes can also be found in other languages online:

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1 Recipe Book These recipes can also be found in other languages online:

2 In order to help protect the environment, you can download the recipes online at Pour des raisons de protection de l environnement, vous trouverez les recettes en ligne, à télécharger sous le lien Per ragioni di tutela ambientale, potrete scaricare direttamente online la ricetta all indirizzo Uit milieuoverwegingen vindt u de recepten online, vanwaar ze kunnen worden gedownload Természetvédelmi okokból a recepteket az alábbi linken tudja letölteni Z důvodu ochrany životního prostředí naleznete recepty online ke stažení na adrese Z dôvodu ochrany životného prostredia sú recepty online a môžete si ich stiahnuť na Dun motive de protecție a mediului, rețetele le puteți descărca de pe internet de la adresa Ponieważ dobro środowiska bardzo leży nam na sercu zdecydowaliśmy, że fantastyczne, smakowite przepisy udostępnimy Państwu online pod adresem Tarifleri, çevre koruma nedenlerinden dolayı online olarak indirebilirsiniz Estamos muy comprometidos con el medio ambiente y por eso hemos decidido ponerle a disposición nuestras sabrosas recetas para descargar en 2

3 Dear Reader, With the Livington Nutri Pan you are getting the smart steam system for your healthy kitchen. The special feature of the Livington Nutri Pan is the innovative and individual, removable cooking tray for optimum preparation of your dishes. Use the tray in the lid for a quick and efficient preparation of, for example, meat or desserts. For tasty steamed vegetables or fish, position the cooking tray at the base of the pan you will be thrilled by the results. The Livington Nutri Pan not only simplifies cooking, but also serves as a steamer, a pressure cooker, a rice cooker and multi cooker. Due to the innovative double-ceramic-density with non-stick effect, nothing remains stuck to the bottom of the pan and simple cleaning is effective in no time at all. Due to the extra high rim, soup or stews can also be cooked in the Livington Nutri Pan. With that in mind, we wish you a lot of fun cooking! Your Livington Team Simmering Basket in the pan Simmering Basket in the lid 3

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5 Contents Starters Muscat pumpkin chilli... 6 Fish soup... 8 Bulgur salad with squash Pasta salad with red cabbage and green onions Main courses Codfish with chard and potatoes Paprika chutney with calamari Fillet of pike with carrot curry and garlic puree Falafel with Lebanese parsley salad Safron pasta with chorizo and green onions Saddle of lamb with asparagus and carrots Deer with baked potatoes and curd cheese in a casserole Mushroom risotto Spinach spaetzle pasta with gorgonzola Lentil stew with bacon and thyme Chicken with olives and polenta Satay skewered kebab Roasted chicken breast with couscous salad Butter cutlets with celery puree Stuffed pork fillets with mushrooms and Brussels sprouts Beef olive with red cabbage and potatoes Beef fillet with risotto and peas Dessert Sugared pancake pieces with raisons set in soft cheese and apple mouse Pancakes with strawberries Sugared pancake pieces with raisons Dumplings with vanilla sauce

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7 Muscat pumpkin chilli 4 People Easy 30 minutes Ingredients 400g muscat pumpkin 1 large onion, peeled 2 garlic clove, peeled 2 tablespoons of olive oil 2 tablespoons of tomato puree 1 tablespoon of sweet paprika powder ½l coconut milk ground salt and pepper 1 tablespoon of plain flour 2 tablespoons of water chilli peppers, coriander leaves mint leaves to garnish Preparation 1. Wash the pumpkin well, remove the shell and the core and cut into cubes of 2 cm. 2. Cut the onion and garlic into finely cubic pieces and roast lightly. 3. Stir the tomato puree and the paprika powder and immediately pour on the coconut milk. Add seasoning and leave to simmer at a low temperature for approximately 15 minutes. 4. To that, add the pumpkin cubes, stir, and cook together for 15 minutes. Meanwhile, stir the flour smoothly with 2 tablespoons of water so that the pumpkin vegetables bind. Now steam until the pumpkin pieces are firm to the bite. 5. Serve in soup plates and sprinkle with mint, chilli peppers and finely cut coriander. 7

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9 Fish Soup 4 People Easy 40 minutes Ingredients 2 carrots 750ml vegetable stock 1 clove of garlic 1 slice of ginger 2 bars of citronella 30g pearl barley 100ml of whipped cream 20g of butter 500g mixed fish fillets (for example, salmon, pike) ground salt and pepper dill twigs to garnish Preparation 1. Peel the carrots and cut into extra-fine, small pieces. 2. Heat the vegetable stock with garlic, sliced ginger, citronella, carrots and pearl barley in a saucepan and leave to steep for 10 minutes. Take the citronella out again. 3. Add whipped cream and butter and leave everything to gently simmer for approximately 15 minutes. 4. Cut the fillets into bite-sized pieces and leave to gently simmer in the soup for two to three minutes. 5. Season with ground salt and pepper. 6. Serve in soup bowls and garnish with dill twigs. 9

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11 Bulgur salad with squash 4 People Easy 30 minutes Ingredients 180g bulgur salt 1 red, peeled onion 1 red and green paprika, one of each 1 tomato 10g coriander leaves 10g parsley leaves ½ red kuri squash 2 tablespoons of olive oil 1 tablespoon of linseed 70ml of olive oil juice from 1-2 lemons ground salt and pepper parsley leaves and lemon slices to garnish Preparation 1. Boil the bulgur gently in abundant salted water, drain and fill a bowl. 2. Cut the onion into small cubes, halve the paprika, remove the core and cut it into small pieces. Halve the tomato and remove the core then cut the pulp into small cubes. Chop the coriander and parsley leaves. 3. Remove the kuri squash from the core and cut into small pieces; heat a pan of olive oil and add the kuri squash and rotate, while covered, at a low temperature for approximately 7 minutes; put to one side. 4. Add bulgur, tomatoes, paprika, kuri squash, coriander, linseed, olive oil, orange juice and season with ground salt and pepper. 5. Fill small bowls and serve with parsley leaves and lemon slices. 11

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13 Pasta salad with red cabbage and green onions 4 People Easy 30 minutes Ingredients 2 spring onions ½ a red cabbage 2 carrots juice from 1 lemon salt 250g soba pasta (buckwheat pasta from a health food shop) Marinade: 30 ml balsam vinegar 15g soya sauce 1 tablespoon of honey 50ml of olive oil 20ml of sesame oil 1 tablespoon of sesame 1 garlic clove, peeled and finely chopped 1 lime with skin cleaned 2 coriander leaves 1 red chili, halved, core removed and finely chopped coriander leaves to garnish Preparation 1. Cut the onion into fine, slanted slices, remove the red cabbage from the stalk and cut into fine strips, peel the carrots and cut into fine strips. Mix the red cabbage with lemon juice and salt in a bowl and leave to settle for 20 minutes. 2. Boil the soba pasta in abundant salted water and it will consistently rise like froth; it can then be rinsed with cold water and left to boil until firm to the bite and then left to chill. 3. To marinate, stir all ingredients and mix with the soba pasta. 4. Mix the vegetables and chopped coriander with the finely chopped chilli and share it all out on plates. 5. Garnish with some more coriander. 13

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15 Codf ish with chard and potatoes 4 People Easy 40 minutes Ingredients Chard: Approximately 400g of chard 2 peeled shallots 1 garlic clove 1 tablespoon of olive oil 1 tablespoon of cold butter ground salt and pepper freshly cleaned nutmeg Potatoes: 300g potatoes salt 2 tablespoons of butter 2 tablespoons of parsley leaves Fish: 2 tablespoons of olive oil 4 180g codfish fillets ground salt and pepper 1 tablespoon of cold butter 3 twigs of thyme 1 garlic clove Preparation 1. Cut the chard into thick portions. 2. Cut the shallots and the garlic clove into small cubes and brown in a pan of heated olive oil; add washed, dried off chard and toss and turn for a few minutes; then add cold butter and season with ground salt and pepper and nutmeg. 3. Wash the potatoes thoroughly, leave to boil, still with the skin, in salted water, then strain the water and cut the potatoes in half; toss and turn them with some butter and finely chopped parsley, then put to one side. 4. For the fish, heat up some olive oil in the Nutri Pan; salt the fish with top side facing downwards in the pan and, with the special Nutri Pan lid, inclusive of cooking tray, covered, grill at a low temperature. 5. When the fish is almost smoothly grilled, add cold butter, ground pepper, thyme and garlic to the pan, turn over the fish and douse several times with hot butter. 6. Serve with chard and potatoes. 15

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17 Paprika chutney with calamari 4 People Easy 40 minutes Ingredients Paprika chutney: 2 yellow paprika 2 red paprika 1 peeled red onion 1 peeled shallot 1 twig of lemon thyme 1 garlic clove with the skin crushed 2 tablespoons of olive oil ground salt and pepper 2 tablespoons of granulated sugar 100ml of white balsamic vinegar 2 pinch of cumin spice ½ tablespoon of crushed coriander grains 2 tablespoons of celery leaves Calamari: 4 portions of calamari 1 peeled onion 3 peeled garlic cloves 2 tablespoons of olive oil 2 tablespoons of celery ground salt and pepper Preparation 1. Cut the paprika in half and remove the core; wash everything and put to one side. 2. Cut the onion and shallot. 3. Mix up the paprika halves, the onion, the shallot, lemon thyme, garlic, olive oil and a dash of ground salt and pepper in a pan and cook in a pre-heated oven, at 200 C, for approximately 25 minutes, until the paprika turns a lovely brown. Take out of the oven, cover with kitchen towel- allowing for easier peeling of the paprika. 4. Peel the paprika and cut into small portions. 5. In another pan, melt the sugar and add the paprika cubes, pour on vinegar and season with cumin, coriander and finely chopped parsley. 6. Cut the calamari into slices, likewise the onion and garlic. Sear all ingredients in a pan with olive oil and refine with a dash of salt and pepper and chopped parsley. Mix with 2 tablespoon of paprika chutney. 7. Serve the remaining paprika chutney in bowls and garnish with calamari rings. 17

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19 Fillet of pike with carrot curry and garlic puree 4 People Easy 40 minutes Ingredients Carrot puree: 1 tablespoon of butter 300g of peeled, sliced carrots 1 garlic clove 1 tablespoon of curry powder 100ml milk 100ml of whipped cream salt Celery puree: 400g root celery 1 small onion 125ml milk 125ml whipped cream salt Fish: 4 portions of pike of approximately 130g ground salt and pepper 1 tablespoon of olive oil 1 rosemary twig 2 tablespoons of butter rocket salad and herbs to garnish Preparation 1. For the carrot puree, melt the butter in a pan and brown the finely cut carrots and garlic. Then add curry powder, milk and whipped cream and cook gently until the liquid evaporates. Afterwards, puree finely with the hand blender and season with salt. 2. For the celery puree, peel the celery and onion and cut into small cubes. Leave both to slowly cook in milk and whipped cream for approximately 25 minutes. Puree with the hand blender and add salt. 3. Salt and pepper the pike fillets, heat a pan with olive oil, then lay the fillets in the pan, with the main side facing downwards; grill until crisp, turn over, add rosemary twig and butter, in the process covering the fillets with butter. 4. Serve the purees with the pike fillets, as well as a rocket salad and some fresh herbs. 19

20 Tip 100g prepared hummus Hummus is perfect with Falafel and Lebanese parsley salad.

21 Falafel with Lebanese parsley salad 4 People Easy 40 minutes Ingredients Lebanese parsley salad: 100g bulgur 1 bunch of parsley 1 bunch of mint 2 spring onions 40ml olive oil juice from 1 lemon salt Falafel: 200g chickpeas, well-drained and washed 250g beans and kidney beans, well-drained and washed 2 untreated lemons, skin rubbed and juice 1 tablespoon of Harissa powder 1 Bunch of chopped coriander 2 tablespoons of smooth flour Salt 2 tablespoons of olive oil Yoghurt sauce: 100ml yoghurt juice from 1 lime 1 good dash of salt Preparation 1. Gently cook the bulgur in salted water, strain and leave to chill; put to one side. 2. Wash the cabbage and pat dry. Finely cut the parsley and mint. 3. Cut the spring onion into thin rings. 4. Put everything into a salad bowl and mix with olive oil, lemon juice and salt. Stir the bulgur. 5. For the falafel, put the chickpeas and the beans, the lemon juice and skin and the harissa powder in the blender or chop roughly with a knife; fill up a bowl and add the chopped coriander and the smooth flour; season with salt. 6. Form small balls, and then very slowly fry to brown in a pan in olive oil. 7. For the yoghurt sauce, mix all ingredients together in a bowl. 8. Serve the Lebanese parsley salad, the falafel and hummus with yoghurt sauce. 21

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23 Safron pasta with chorizo and green onions 4 People Easy 30 minutes Ingredients 1 tablespoon of salt 250g spaghetti 1 tie of spring onion 2 garlic cloves 2 tablespoons of butter 1 packet of saffron 120g chorizo 1 tablespoon of olive oil 1 tablespoon of white wine vinegar Preparation 1. For the saffron pasta, cook the spaghetti in abundant, boiling salted water, according to package instructions, until it is firm to bite. Pour into a strainer to collect 1/8L cooking water. 2. Finely cut the spring onion; peel and finely chop the garlic. 3. Bring cooking water and butter with saffron twines to the boil, add pasta and toss and turn for a few minutes more. 4. Slice the chorizo into thin slices, heat some olive oil in a pan and fry the chorizo; add spring onion and garlic. 5. With the pasta mixed, add ground salt and pepper and white wine vinegar to taste, and serve. 23

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25 Saddle of lamb with asparagus and carrots 4 People Easy 40 min. without resting and baking Ingredients Saddle of lamb: 500g saddle of lamb, with bone ground salt and pepper 1 tablespoon of olive oil 1 rosemary twig 1 garlic clover with skin 3 lavender twigs Vegetables: 1 bunch of thin, young carrots, approximately 250g 1 bunch of green asparagus, approximately 250g salt 1 tablespoon of butter Preparation 1. Remove the saddle of lamb from the tendon, but do not cut off the fat, salt and pepper. 2. Heat up a pan with olive oil and place in the saddle of lamb, add rosemary and a halved garlic clove and slowly fry, then change course and cook in the oven at 150 C, for minutes until ready. Shortly after half of the cooking time, spread some lavender twigs over the saddle of lamb and some of the resulting meat juice with a ladle. 3. Remove from the oven and leave to settle for a short 4 minutes, covered in foil, and then cut open. 4. Wash the carrots, remove them from the green stalks and peel. 5. Wash the asparagus and then cut off approximately 1-2cm from the stringy lower part. 6. Leave the carrots to boil in a small amount of salted water for approximately 3 minutes, then add the asparagus and leave to boil for I minute more; finally strain. 7. Heat up some butter in a pan and toss and turn the asparagus and carrots in it; salt and serve with the saddle of lamb. 25

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27 Deer with baked potatoes and curd cheese in a casserole 4 People Medium 120 minutes Ingredients Deer: 800g deer shoulder salt and pepper 2 tablespoon of sunflower oil 2 tablespoon of butter 300g of diced onions 200g diced bacon portions 100g carrots and celery cubes 1 tablespoon of tomato puree 2 tablespoon of cranberry sauce 250ml strong red wine 500ml brown wild juice (alternatively beef soup) 2 thyme twigs 1 savory twig 4 chopped juniper berry 2 bay leaves ½ tablespoon of ground cardamom ½ tablespoon of pimento rubbed skin of 2 oranges 30g cooking chocolate flour butter according to taste Potatoes-curd cheese-casserole: 200g cooked, floury potatoes 100g granular flour 2 egg yolks 80g curd cheese 20g melted butter 1 dash of nutmeg 1 twig rosemary, finely trimmed ground salt and pepper breadcrumbs to sprinkle Preparation 1. Cut the deer shoulder into cubes of 30g, salt, pepper and sear vigorously from all sides in sunflower oil. Lift the meat from the sauce pan and put to one side. Melt butter in the roast residue and toss and turn onion, bacon, carrots and celery cubes in it. Add tomato puree and continue to roast until a dark colour appears; mix in cranberry and continue to roast. 2. Infuse with red wine and wild juice (or soup). Add the deer meat, herbs and seasoning. Add orange peel with cooking chocolate to the stew and gently cook on a low flame with the special Nutri Pan, inclusive of cooking tray. Taste the stew once again and thicken with flour butter according to taste. 3. For the casserole, put the potatoes through a potato press and leave to cool off, and then knead all ingredients into dough. Grease 4 small ceramic moulds (approximately 200ml water content) with soft butter and sprinkle with breadcrumbs; fill up to ¾; Bake for approximately minutes in a pre-heated oven, on the middle rack, at 180 C (over-under heat). Turn over the moulds and serve with deer and cranberry. 27

28 Tip Soak the dried mushrooms in water for approximately 10 minutes and then process, also using the mushroom water.

29 Mushroom risotto 4 People Easy 30 minutes Ingredients 150g fresh mushrooms or 80g dried mushrooms 1 small onion 1 tablespoon of butter 150g round-grain rice 1/8l white wine approx. 450ml hot vegetable soup 2 tablespoons of grated parmesan 1 tablespoon of chopped parsley Preparation 1. Clean the fresh mushrooms with kitchen paper and cut into slices. Peel the onion and chop finely. Dissolve butter in the Nutri Pan and steam the onion until transparent. Add rice and stir everything well. Rinse with the white wine, leave to boil for a short time, and then gradually add the vegetable soup. Cover the pan with the special Nutri Pan, inclusive of cooking tray, and stir from time to time. 2. Repeat this process until the rice is firm to bite. To conclude, mix the parmesan and the parsley below the prepared risotto. 3. Serve with freshly grilled mushrooms and parmesan. 29

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31 Spinach spaetzle pasta with gorgonzola 4 People Easy 30 minutes Ingredients spinach spaetzle (noodles): 200g spinach leaves 400g granular rice 4 eggs 1 dash of nutmeg salt Gorgonzola sauce: 100g gorgonzola 50ml whipped cream, lightly whipped 100ml vegetable soup 1 orange with the juice squeezed 2 bay leaves ground salt and pepper cherry tomatoes and slices of toast rosemary and bay leaves to garnish Preparation 1. Defrost the spinach, dry it out well and chop very finely. Sift the flour in a bowl; mix in the eggs individually and add the spinach and nutmeg then stir. Bring the salted water to the boil. 2. Grate the dough with a colander in the boiling water and leave to simmer for 3 minutes. When the colander comes to the top remove it with a ladle and leave to drain. 3. For the sauce, boil all ingredients in a pan, stir well and season with ground salt and pepper; toss and turn and serve on plates. 4. Cut the cherry tomatoes in half, and the ham into strips and spread on top of the spätzle. Garnish with rosemary and bay leaves. 31

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33 Lentil stew with bacon and thyme 4 People Easy 40 minutes Ingredients 300g green lentils from the bowl 1 peeled onion 150g breakfast bacon 1 tablespoon of paprika powder 1 thyme twig 1 tablespoon of smooth flour approx. 250ml beef soup or chicken juice 40g cold butter 1 tablespoon of thyme leaves Preparation 1. Wash the lentils well in a sieve; leave to drain. Cut the onion and bacon into small cubes. 2. Toss and turn the onion in the bacon oil and add paprika powder, thyme twig and flour; stir well. 3. Pour in the beef soup at once, stir and boil for a short time; then add the lentils and gently boil for approx. 10 minutes. 4. To conclude, mix in the cold butter and sprinkle with fresh thyme. 33

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35 Chicken with olives and polenta 4 People Easy 30 minutes Ingredients Marinated olives: 1 peeled garlic clove 40g black olives 1 red onion 1 small red paprika 20g parsley leaves ground salt and pepper juice from 1 lemon Chicken: 100g pea pods 1 good dash of salt 4 portions of chicken breast ground salt and pepper 2 tablespoons of olive oil 1 tablespoon of butter Creamy polenta: 250g milk 30g butter a dash of salt ground pepper 20g polenta 20g grated parmesan Preparation 1. For the marinated olives, chop the garlic finely; cut the olives into slices and the red onion into small cubes; halve the paprika, remove the core and cut into small cubes; chop the parsley finely. 2. Now mix all ingredients together and season with salt, pepper and lemon juice. 3. Wash the pea pods and cut into thin strips and leave to boil for approx. 1 minute; rinse in very cold water and put to one side. 4. Season the chicken breasts with salt and pepper. Heat up a pan with olive oil and sear the chicken breasts on both sides; cook them in a pre-heated oven at 180 C (over-under heating) on the middle rack for approx. 10 minutes. Afterwards leave to settle for 3 minutes. 5. For the creamy polenta, boil milk, butter, with a dash of ground salt and pepper and add the polenta; stir gently at a low temperature until the polenta is soft. 6. Add the parmesan and taste; should the polenta still be too thick, add some milk or beef soup. 7. Add salt to the pea pods and toss and turn in a pan with butter. 8. Share out the polenta on plates; position the chicken breasts with the pea pods and serve with marinated olives. 35

36 Tip Coleslaw: 1 small cabbage 1 red chilli, halved and with the core removed 1 tablespoon of granulated sugar ½ red paprika, core removed and finely sliced juice from 1 lime 2 tablespoon of white wine vinegar 2 tablespoon of sesame oil Salt

37 Satay skewered kebab 4 People Easy 30 minutes Ingredients 4 chicken breast fillets Marinade: 3 tablespoons of soya sauce 1 red chilli 2 tablespoons of tahini paste 2 tablespoons of sesame oil juice from 1 lime groundnut oil to grill sweet sour sauce spring onion to garnish Preparation 1. Cut the chicken breast fillets lengthwise into strips. 2. Halve the chilli, remove the core and finely chop it. 3. For the marinade: mix the Soya sauce, tahini paste, sesame oil, chilli and the lime juice thoroughly. 4. Blend the chicken strips in well, cover and leave in the refrigerator for a few hours. 5. Put the chicken strips on the metal skewers. 6. Heat up the groundnut oil in a grill pan and grill the skewers in it for 5 minutes, turning over once; grill all over for about 3-5 minutes. Serve on plates with a sweet sour sauce and spring onion. 7. For the coleslaw: cut the small cabbage into thin strips and mix with the rest of the ingredients; leave for 10 minutes before tasting once again and serve with the skewers. 37

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39 Roasted chicken breast with couscous salad 4 People Easy 40 minutes Ingredients Couscous: 200g couscous 200ml boiling vegetable soup 1 pomegranate 3 tablespoons of white wine vinegar ½ tablespoon of coriander powder 3 tablespoons of olive oil salt and pepper ½ bunch of mint Chicken: 4 portions of chicken breast ground salt and pepper 2 tablespoons of olive oil 2 tablespoons of butter 1 tablespoon of paprika powder Preparation 1. Pour boiling vegetable soup over the couscous and let it steep, undercover, for 10 minutes; when the entire fluid is absorbed loosen it up with a fork. 2. Halve the pomegranate and take out the core. 3. For the marinade: stir vinegar with coriander, olive oil, salt and pepper; stir in mint and pomegranate. 4. Add salt and pepper to the chicken breasts. Heat up a pan with olive oil and grill the chicken breasts in it on both sides and then bake in a pre-heated oven at 170 C for approx. 10 minutes. 5. Take out the chicken breasts and add butter and paprika powder to the pan. Afterwards, toss and turn the chicken breasts several times in the pan. 6. Share out the couscous on plates and then the chicken breasts on top of it. 39

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41 Butter cutlets with celery puree 4 People Easy 60 minutes Ingredients Butter cutlet: 1 bread roll 500g of ground beef from veal 2 tablespoons of celery, finely chopped 1 egg 100ml whipped cream nutmeg ground salt and pepper 1 tablespoon of oil 100ml beef soup 1 tablespoon of cold butter Celery puree: 800g celery root 1 large floury potato 1 onion 200ml milk 250g whipped cream Salt 100g butter Yoghurt sauce: 100ml yoghurt 3.6% juice from 1 lemon 1 good dash of salt Preparation 1. For the minced meat: soak the bread roll in cold water for 10 minutes then drain well and finely cut it. 2. Pre-heat the oven to 80 C. Mix the minced meat with bread roll, celery, egg and whipped cream and season with nutmeg, salt and pepper. 3. Form large and small loafs, in equal amounts, from the substance. 4. Heat up some oil in a pan. Grill the loaves on both sides at a low temperature (lasting a total of 8 minutes); remove from the pan and place in the pre-heated oven, while still warm. Rinse the rest of the meat with the beef soup and leave to gently boil, add 1 tablespoon of butter and refine. For the celery puree: peel the celery, potatoes and the onion and cut into small cubes. Allow to slowly and gently simmer in milk and whipped cream for approx. 30 minutes. Purify with the hand blender and refine with salt and butter. 5. For the yoghurt sauce, mix all ingredients in a bowl. 6. Share the puree on plates, and serve each with 4 loafs and yoghurt sauce; garnish with celery. celery leaves to garnish 41

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43 Stuffed pork f illets with mushrooms and Brussels sprouts 4 People Medium 30 min., without resting and cooking Ingredients Preparation 2 portions of pork fillets ground salt and pepper 2 tablespoons of sunflower oil to grill Filling: 1 peeled onion 250g mushrooms 2 tablespoons of butter 3 tablespoons of granulated flour 1 tablespoon of grated Gouda 2 tablespoons of celery leaves ground salt and pepper Brussels sprouts: 500g Brussels sprouts 1 tablespoon of olive oil 1 tablespoon of curry juice from 1 lemon 1 tablespoon of granulated sugar ground salt and pepper 1. Clean the pork fillets (remove sinews) and cut lengthwise, but not right through, then beat flat with a meat hammer; season with salt and pepper. 2. For the filling, finely cut the onion, wash the mushrooms, pat them dry and finely chop them; dissolve butter in a pan and brown the onion; add the mushrooms and grill for a few minutes. Take away from the cooker and put to one side to cool down. Add the granulated flour, the Gouda and finely chopped parsley and stir well. Add salt and pepper to taste. 3. Wash the Brussels sprouts, cut off the lower part and halve lengthwise. Heat up some olive oil in a pan and slowly grill the halved Brussels sprouts, always tossing and turning; when the Brussels sprouts are really soft, add curry, lemon juice and granulated sugar, as well as adding salt and pepper to taste. 4. Spread the mushroom mix evenly over the pork fillets, unrolling them tightly and arrange with a toothpick. 5. Heat up a pan with sunflower oil and grill the pork fillets all around; bake them in a pre-heated oven at 180 C on the middle rack for minutes; leave to settle, covered, for 5 minutes, then cut into slices. 6. Serve the Brussels sprouts with sliced pork fillets. 43

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45 Beef olive with red cabbage and potatoes 4 People Easy 60 min. without resting and baking Ingredients: Preparation 4 beef cutlets of 160g each ground salt and pepper 1 tablespoon of mustard 1 carrot 80g smoked ham 1 gherkin 1 tablespoon of sunflower oil 2 tablespoons of tomato puree 2 thyme twigs ¼ l red wine 1l brown juice or water 1 tablespoon of flour, smooth, mixed with 2 tablespoon of water Red cabbage: 500g red cabbage 250ml red wine 100ml orange juice 1 tablespoon of red wine vinegar 1 onion 1 garlic clove 2 tablespoons of butter 2 tablespoons of granulated sugar ground salt and pepper 1 tablespoon of cranberry 300g fatty potatoes 1 good dash of salt 1 tablespoon of pignoli 1 tablespoon of butter 1. Season the sliced and pounded beef cutlets with salt and pepper; smear with mustard and fill the 4mm thick strips with carrot, ham and gherkin. Roll into an olive and strengthen with a toothpick. 2. Roast in sunflower oil, add tomato puree, thyme twigs and roast together (the tomato puree should become a red brown colour); rinse with wine and pour in juice or water. Gently stew at a low temperature with the special Nutri Pan covered by its lid. Add some water at a high loss of fluidity. 3. Smoothly stir flour and water and stir in the sauce; leave to come to a boil and add salt to taste. 4. Remove the red cabbage from the stem and cut into thin strips; mix it well red wine, orange juice and red wine vinegar. Leave for 2 hours. 5. Peel the onion, garlic and cut into small cubes. 6. Gently caramelize the butter and granulated sugar; brown the onion and garlic and add the red cabbage and the marinade; season with salt and pepper. Leave to boil at a low heat and covered, until the cabbage is soft. Mix in cranberry and leave to cool down. Peel the potatoes and quarter them, then leave them to slowly boil in salted water at a low temperature; finally strain. Gently roast the pignolia in a pan without fat, leave to cool down, add butter and add salt to taste. Serve the olives, red cabbage and potatoes on plates. 45

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47 Beef f illet with risotto and peas 4 People Easy 30 minutes Ingredients Risotto: 1 small onion 1 tablespoon of butter 150g round grain rice 1/8l white wine approx. 450ml hot vegetable soup 2 tablespoons of grated parmesan 30g peas 2 tablespoons of mint leaves 2 tablespoons of pre-made or self-made pesto Beef f illet: 4 180g beef fillets ground salt and pepper 3 tablespoons of olive oil Preparation 1. Peel the onion and chop finely; dissolve the butter in a sauce pan and steam the onion in it; add the rice and stir everything well, then rinse with the white wine; leave to boil for a short time and gradually add the vegetable soup, stirring from time to time. 2. Repeat this process until the rice is firm to bite. To conclude, add the parmesan, the peas, the mint and the pesto, while still stirring through briefly. 3. Salt and pepper the beef fillets. Heat up a pan with olive oil, lay the fillets in and slowly grill each one, on both sides, for 4 minutes, with foil covering and leave to settle in a warm place for a further 4 minutes. 4. Serve the risotto with the beef fillet on top and garnish with mint. 47

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49 Sugared pancake pieces with raisons set in soft cheese and apple mousse 4 People Easy 30 minutes without baking Ingredients 500g curd cheese 1 good dash of salt 1 packet of vanilla sugar 1 cleaned lemon 80g icing sugar 4 tablespoons of semolina 40g corn starch 4 egg yolks 4 egg whites 50g refined sugar 2 tablespoons of butter 1 glass of apple mousse Preparation 1. Smoothly stir curd cheese, salt, vanilla sugar, lemon skin, icing sugar, semolina, corn flour and the yolk in a bowl. 2. Beat the white of the egg, while gradually adding the granulated sugar, until a creamy snow-like texture arises below the substance. 3. Warm up some butter in a pan, pour in the mixture and gently heat in the oven for 30 seconds, and then bake in a pre-heated oven at 180 C, on the middle rack for approx. 20 minutes. Take out of the oven and break into uneven portions with 2 forks. 4. Arrange on plates and serve with apple mousse. 49

50 Tip Nougat sauce: 200ml milk 150g nougat, cut into small pieces For the nougat sauce, boil the milk and put the small pieces of nougat into the hot milk to dissolve and then stir until smooth.

51 Pancakes with strawberries 6 People Easy 40 minutes Ingredients 400ml milk 200g fine flour 1 tablespoon of granulated sugar 1 dash of salt 4 eggs 5 tablespoons of oil (to bake) strawberries, walnuts and mint leaves to garnish Preparation 1. Whisk the milk with flour, sugar and salt and then gradually mix in the eggs. Should any lumps have formed, pour the mixture through a sieve. Leave the mixture to settle for approx. 15 minutes. 2. Pre-heat the oven to 50 C. Heat up a coated pan and grease sparsely with oil. Pour in as much of the mixture to thinly cover the base of the pan. Gently hold the pan at a slant and swivel it so that the mixture blends evenly. When the upper side is dry and the bottom has taken on a colour, turn the pancake around. 3. Bake further pancakes from the remaining mixture in the same way. 4. Garnish the pancakes with strawberries, walnuts and mint leaves. 51

52 Tip If you sprinkle the pancake with sugar, before turning it, as well as dripping some melted butter on it, thereby, caramelizing it, it will taste even better.

53 Sugared pancakes with raisons 4 People Easy 30 min., without resting and baking Ingredients 250ml milk 120g smooth wheat or fine spelt flour granulated sugar salt 4-5 eggs approx. 30g oil-butter blend 10-20g raisons soaked in rum if necessary 1 tablespoon of sugar and 20g butter to caramelize icing sugar to sprinkle Preparation 1. Carefully stir milk with flour, and a dash of sugar, as well as salt with the whisk in a bowl. 2. Now, stir in the eggs, short and quick, so that the mixture will be frothy. 3. Let a butter-oil blend get hot in the Nutri Pan or another coated pan; pour in the mixture and quickly cover with the special Nutri Pan lid, inclusive of cooking tray, and bake at a medium temperature until golden brown. 4. Now turn over and bake the other side in the same way. 5. Break into portions with two forks, add the raisins and, according to taste, some knobs of butter and refined sugar in the pan, thereby caramelizing the pancakes. 6. Arrange, and sprinkle with icing sugar before serving. 53

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55 Dumplings with vanilla sauce 4 People Easy 40 min. without resting and baking Ingredients Leaven: 30ml lukewarm milk 30g smooth flour 30g refined sugar 20g yeast Flour: 250g smooth flour 20g refined sugar 1 egg yolk 1 egg 1 dash of salt 60g of soft butter 150g apricot jam 150g fluid butter to spread on Vanilla sauce: 3 egg yolks 40g refined sugar 250ml milk 1 vanilla pod, halved lengthwise and the vanilla scrapped out with the back of a knife. mint and apple mousse to garnish Preparation 1. For the leaven, warm up 30ml of milk and stir with 30g of flour and 30g of sugar and yeast. 2. Leave the leaven covered, in a warm place, to double in size. 3. Knead the rest of the flour, refined sugar, egg yolk, egg, salt and leaven into smooth dough. To conclude, add room temperature butter and knead the dough until smooth. 4. Leave to double in size. 5. On a lightly floured work surface, roll it out to a thickness of 1cm and cut out 10 cm rolls with a round pastry cutter; put 1 table spoon of apricot jam in the middle of each and form the rolls into a ball. 6. Dip in fluid butter and place in a pan. 7. Leave the dumplings to rise once again for 1 hour. 8. Bake in a pre-heated oven at 180 C (over-under heat) on the middle rack for approx minutes. 9. For the vanilla sauce, whisk the milk, egg yolks and refined sugar. Boil the milk and the scrapped out vanilla; let the milk cool down and stir into the egg yolk mixture quickly. Pour into a saucepan and stir slowly with a spatula until a creamy texture heats up. Do not let the sauce boil. As soon as the substance lies evenly on the ladle and forms soft, roseleaf like bubbles, pass it through a sieve. Serve the dumplings lukewarm with mint and some apple mousse. 55

56 Importeur Importer Importateur Importatore Importeur Importör Dovozce Dodávateľ Importator Importer İthalatçı Importador: CH: MediaShop AG Industriering Ruggell Liechtenstein EU: MediaShop Holding GmbH Schwarzottstraße 2a 2620 Neunkirchen Austria TR: Mediashop Dayanıklı Tüketim Malları Pazarlama A.S. Bayer Cd. Gülbahar Sk. Perdemsac Plaza No:17/43 Kozyatağı İstanbul info.tr@mediashop-group.com DE AT CH: kostenlose Servicehotline ROW: office@mediashop-group.com