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

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Pierce Walton
5 years ago
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1 Recipe book These recipes can also be found in other languages online:

3 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. 3

5 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. 5

7 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 For the fish, heat some olive oil in a pan; salt the fish with the main side facing downwards in the pan and fry 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. 7

9 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. 9

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

11 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. 11

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

13 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 a kitchen towel and cut into portions. Peel the onion and slice finely. Dissolve the butter in a pan and stew the onion in it until transparent. Add the rice and stir everything well; pour on white wine and leave to boil for a short time, then gradually add the hot soup, while continuing to stir. 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. 13

15 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. 15

16 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

17 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 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. 17

19 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 all around in sunflower oil; add tomato puree and thyme twigs and roast; rinse with wine and pour on juice or water. Gently steam at a low temperature while covered. Add some water at a high loss of liquidity. 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. 19

20 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.

21 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. 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. Bake further pancakes from the remaining mixture in the same way. 3. Garnish the pancakes with strawberries, walnuts and mint leaves. 21

22 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.

23 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 and oil mix get hot in a coated pan, pour in the mixture, quickly cover with a lid 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. 23

24 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 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 /

Recipe book. Dried Delicacies

Recipe book. Dried Delicacies Recipe book Dried Delicacies 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