recipe book - mediashop-katalog.tv · recipe book. 3 ingredients 400g muscat pumpkin 1 large onion,...

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Recipe book

3

Ingredients400g muscat pumpkin1 large onion, peeled2 garlic clove, peeled2 tablespoons of olive oil2 tablespoons of tomato puree1 tablespoon of sweet paprika powder½l coconut milkground salt and pepper1 tablespoon of plain flour2 tablespoons of water

chilli peppers, coriander leaves mint leaves to garnish

Muscat pumpkin chilli

4 People Easy 30 minutes

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.

Preparation

5

Ingredients180g bulgursalt1 red, peeled onion1 red and green paprika, one of each1 tomato10g coriander leaves10g parsley leaves½ red kuri squash2 tablespoons of olive oil1 tablespoon of linseed70ml of olive oiljuice from 1-2 lemonsground salt and pepper

parsley leaves and lemon slices to garnish

Bulgur salad with squash


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.

Preparation

7

IngredientsChard:Approximately 400g of chard2 peeled shallots1 garlic clove1 tablespoon of olive oil1 tablespoon of cold butterground salt and pepperfreshly cleaned nutmeg

Potatoes:300g potatoessalt2 tablespoons of butter2 tablespoons of parsley leaves

Fish:2 tablespoons of olive oil4 180g codfish filletsground salt and pepper1 tablespoon of cold butter3 twigs of thyme1 garlic clove

Codf ish with chard and potatoes


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. 4. 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.

Preparation

9

IngredientsCarrot puree:1 tablespoon of butter300g of peeled, sliced carrots1 garlic clove1 tablespoon of curry powder100ml milk100ml of whipped creamsalt

Celery puree:400g root celery1 small onion125ml milk125ml whipped creamsalt

Fish:4 portions of pike of approximately 130gground salt and pepper1 tablespoon of olive oil1 rosemary twig2 tablespoons of butter

rocket salad and herbs to garnish

Fillet of pike with carrot curry and garlic puree


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.

Preparation

100g prepared hummus

Hummus is perfect with Falafel and Lebanese parsley salad.

Tip

11

IngredientsLebanese parsley salad:100g bulgur1 bunch of parsley1 bunch of mint2 spring onions40ml olive oiljuice from 1 lemonsalt

Falafel:200g chickpeas, well-drained and washed250g beans and kidney beans, well-drained and washed2 untreated lemons,skin rubbed and juice1 tablespoon of Harissa powder1 Bunch of chopped coriander2 tablespoons of smooth flourSalt2 tablespoons of olive oil

Yoghurt sauce:100ml yoghurtjuice from 1 lime1 good dash of salt

Falafel with Lebanese parsley salad


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.

Preparation

TipSoak the dried mushrooms in water

for approximately 10 minutes and then process, also using the mushroom water.

13

Ingredients150g fresh mushrooms or80g dried mushrooms1 small onion1 tablespoon of butter150g round-grain rice1/8l white wineapprox. 450ml hot vegetable soup2 tablespoons of grated parmesan1 tablespoon of chopped parsley

Mushroom risotto


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.

Preparation

15

Ingredients300g green lentils from the bowl1 peeled onion150g breakfast bacon1 tablespoon of paprika powder1 thyme twig1 tablespoon of smooth flourapprox. 250ml beef soup or chicken juice40g cold butter1 tablespoon of thyme leaves

Lentil stew with bacon and thyme


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.

Preparation

Coleslaw:1 small cabbage

1 red chilli, halved and with the core removed1 tablespoon of granulated sugar

½ red paprika, core removed and finely slicedjuice from 1 lime

2 tablespoon of white wine vinegar2 tablespoon of sesame oil

Salt

Tip

17

Ingredients4 chicken breast fillets

Marinade:3 tablespoons of soya sauce1 red chilli2 tablespoons of tahini paste2 tablespoons of sesame oiljuice from 1 limegroundnut oil to grill

sweet sour sauce

spring onion to garnish

Satay skewered kebab


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.

Preparation

19

Ingredients:4 beef cutlets of 160g eachground salt and pepper1 tablespoon of mustard1 carrot80g smoked ham1 gherkin1 tablespoon of sunflower oil2 tablespoons of tomato puree2 thyme twigs¼ l red wine1l brown juice or water1 tablespoon of flour, smooth, mixed with 2 tablespoon of water

Red cabbage:500g red cabbage250ml red wine100ml orange juice1 tablespoon of red wine vinegar1 onion1 garlic clove2 tablespoons of butter2 tablespoons of granulated sugarground salt and pepper1 tablespoon of cranberry300g fatty potatoes1 good dash of salt1 tablespoon of pignoli1 tablespoon of butter

4 People Easy 60 min. without resting and baking

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.

Beef olive with red cabbage and potatoes

Preparation

TipNougat 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

Ingredients400ml milk200g fine flour1 tablespoon of granulated sugar1 dash of salt4 eggs5 tablespoons of oil (to bake)

strawberries, walnuts and mint leaves to garnish

Pancakes with strawberries


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.

Preparation

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.

Tip

23

Ingredients250ml milk120g smooth wheat or fine spelt flourgranulated sugarsalt4-5 eggsapprox. 30g oil-butter blend10-20g raisons soaked in rumif necessary 1 tablespoon of sugar and 20g butter to caramelize

icing sugar to sprinkle

Sugared pancakes with raisons

4 People Easy 30 min., without resting and baking

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.

Preparation

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recipe book - mediashop-katalog.tv · recipe book. 3 ingredients 400g muscat pumpkin 1 large onion,...

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