Recipes

Method:

Put the food separately or together on the cookware. Put it in the oven. Do not cover. Use

6 plates (diameter 26 cm) maximum.

FRESH VEGETABLES

Cookware:

Any kind of cookware that is heat-resistant to at least 100°C can be used.

Ingredients:

• 400 g cauliflower

• 200 g carrots

• 200 g kohlrabi

• 200 g yellow and red peppers

Method:

Rinse cauliflower and divide into florets. Peel carrots and kohlrabi and cut into bite-sized

pieces. Wash the pepper and cut into strips. Place all vegetables into an open dish and cook

without adding water. It is possible to do without salt and other seasonings with this

method of cooking.

FISH (TROUT)

Ingredients:

• 4 trout of 250-300 g each

• lemon juice, pepper, salt

Method:

Wash the trout well inside and out, sprinkle with lemon juice, season and place in stainless

steel dishes with punched inserts, with 2 trout per dish. Serve with toasted flaked almonds.

Steamed trout variation:

Before the trout are placed in the stainless steel dishes with colander insert, pour hot water

and vinegar over them.

POTATO GRATIN

Ingredients:

• 1,000 g potatoes

• 1 teaspoon each of salt, pepper and nutmeg

• 2 cloves of garlic

• 200 g grated cheese

• 3 eggs

• 100 ml milk

• 250 ml cream

• 4 tablespoons butter

Method:

Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove

of garlic and then grease the dish with butter. Spread half of the seasoned potato slices in

the dish and sprinkle some of the grated cheese over them. Layer the rest of the potato

slices over this and spread the rest of the grated cheese on top. Crush the second clove of

garlic and beat it together with the eggs, the milk and the cream. Pour the mixture over

the potatoes and spread the rest of the butter in small knobs on the gratin.

Uses, tables and tips