COOKING PASSION SINCE 1877 RECIPES FOR ANY COOKING PERSONALITY. The cookbook for your Neff built-in oven with VarioSteam®.
The cookbook for your built-in Neff oven with Vario Steam®
IMAGINATIVE RECIPES FOR BOLD COOKS An evening that turned out longer than planned. Having more time to cook in order to concentrate on the most important thing: the preparation of the food. A roast that is just simply delicious. An oven that becomes a hobby room. These things drive us every day to strive for innovations that make cooking easier. This in turn also means more enjoyment in the kitchen.
TABLE OF CONTENTS Information on your appliance. ................................................................................................................11 Side dishes and vegetables, vegetarian dishes and bakes ........................................................................19 Fish ........................................................................................................................................................59 Poultry and meat ........................................
VARIO STEAM®
INFORMATION ON YOUR APPLIANCE. SMART STEAM-ASSISTED COOKING Using VarioSteam® ensures that food is provided with the ideal level of moisture when being roasted, baked and heated up with added steam. Your joint of meat will remain juicy in the middle but be crisp on the outside, and your home-made bread will turn out beautifully with a golden crust. When cooking with VarioSteam®, always use uncovered, heat- and steam-resistant cookware on one level.
COOKWARE MCIM00897993__T6A0128_600_RZ0 Ovenproof dish, oval Cake mould, glass Cake tin Ovenproof dish, rectangular Mini ring cake tin Springform cake tin, square Roaster, glass, without lid Flan-base cake tin Ring tin Roaster with lid Pizza tray, round Bundt cake tin Meat tray Springform cake tin, round Mini tart dishes Ramekins/soufflé dishes Tart dish Preserving jars 13
SPECIAL ACCESSORIES There is a comprehensive range of special accessories for your appliance. You can find information on these in our brochures or online. Baking tray, non-stick For tray bakes and small baked products. The pastries can be removed more easily from the baking tray. It is not necessary to grease or line with greaseproof paper. Universal pan, non-stick For moist cakes, pastries, frozen meals and large roasts. It can be used to catch dripping fat when you are grilling directly on the wire rack.
ABBREVIATIONS AND QUANTITIES 84
ABBREVIATIONS SACHET MEASUREMENTS ml Millilitres Baking powder 17 g 1 kg 1000 g 100 dg 2.22 lb l Litres Vanilla sugar 9g 1l 1000 ml 100 cl 10 dl g Grams Dry yeast 7g kg Kilograms Cream stiffener 8g cm Centimetres mm Millimetres tbsp Tablespoon tsp Teaspoon lvl Level hpd Heaped frzn Frozen e.g. For example kcal Kilocalories min. Minutes F Fat hr. Hours carb Carbohydrates min. At least P Protein approx.
SIDE DISHES AND VEGETABLES, VEGETARIAN DISHES AND BAKES
Oriental potato bake [Index:] [Index:] MCRC00837942_BO_Libanesische_Kartoffelpfanne-010_F39MCRC00838014_SE_Libanesische_Kartoffelpfanne-011MCRC00900591_NF_Libanesische_Kartoffelpfanne-011_RZ0VegetablesPotatoesSide dishesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 6 servings Universal pan POTATOES: 1 kg red-skinned, predominantly waxy potatoes 2 aubergines, approx.
Filled jacket potatoes [Index:] [Index:] MCRC00901975_BO_gefuellte_Kartoffeln-014_F39MCRC00915011_SE_gefuellte_Kartoffeln-13MCRC00900553_NF_gefuellte_Kartoffeln-010_RZ0VegetablesPotatoesSide dishesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Universal pan POTATOES: 4 equally sized, floury potatoes, 200 g each FILLING: 20 g butter 125 g grated Emmental or blue cheese Salt Pepper, freshly ground Nutmeg, freshly grated Parsley, chopp
Lemon potatoes with herbs and pointed peppers [Index:] MCRC00837954_BO_Zitronenkartoffeln_m_Krauetern_u_Paprika-013_F39MCRC00838025_SE_Zitronenkartoffeln_m_Krauetern_u_Paprika-013MCRC00903369_NF_Zitronenkartoffeln_m_Krauetern_u_Paprika-011_RZ1Side dishesPotatoesVegetablesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Universal pan POTATOES: 900 g small waxy potatoes ½ bunch thyme ½ bunch rosemary 3 organic lemons 2 tbsp olive oil Sa
Roasted vegetables with balsamic sauce [Index:] [Index:] MCRC00837927_BO_Gebackenes_Gemuese_m_Balsamicosauce-021_F39MCRC00837999_SE_Gebackenes_Gemuese_m_Balsamicosauce-022MCRC00900660_NF_Gebackenes_Gemuese_m_Balsamicosauce-014_RZ0VegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Medium ovenproof dish VEGETABLES: PREPARATION 200 g sweet potatoes 1 potato 2 carrots 1 turnip 400 g pumpkin, e.g. Hokkaido 2 tbsp olive oil Salt 1.
Baked asparagus with salsa [Index:] [Index:] MCRC00901967_BO_gebackener_Spargel-014_F39MCRC00915002_SE_gebackener_Spargel-021MCRC00903242_NF_gebackener_Spargel-017_RZ1VegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes For 4 servings Universal pan SALSA: 400 g cherry tomatoes 1 tbsp fresh oregano ½ bunch fresh basil 1 small red onion 6-8 tbsp olive oil Chilli flakes Salt Pepper, freshly ground Sugar ASPARAGUS: 1.
Tomatoes stuffed with lentils, bulgur wheat and goat's cheese [Index:] MCRC00904091_BO_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-012_F39MCRC00918152_SE_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-004MCRC00903364_NF_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-005_RZ1VegetablesTomatoesVegetarian recipesPreparation methodsAu gratin dishesRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Medium ovenproof dish FILLING: 75 g green lentils 75 g bulgur wheat 1 shallot 20 g butter 300 ml vegetab
Pumpkin and chilli vegetables with apples [Index:] MCRC00902067_BO_Kuerbisgemuese_vom_Blech-009_F39MCRC00918014_SE_Kuerbisgemuese_vom_Blech-012MCRC00900586_NF_Kuerbisgemuese_vom_Blech-006_RZ0VegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Universal pan PUMPKIN: 1 kg Muscat pumpkin 50 g butter Chilli salt Mixed pepper, freshly ground 2 garlic cloves 3 medium-sized sour apples Approx.
Herb polenta [Index:] [Index:] MCRC00902064_BO_Kraeuterpolenta-033_F39MCRC00918011_SE_Kraeuterpolenta-022MCRC00903276_NF_Kraeuterpolenta-038_RZ1Side dishesPolentaPreparation methodsBakingRecipe categoriesSide dishes, Bakes For 4 servings Medium ovenproof dish POLENTA: 250 ml vegetable stock 250 ml milk 150 g polenta 1 tsp herbs, chopped, e.g.
Vegetable bread muffins [Index:] MCRC00901988_BO_Gemuesebrot_Muffiin-007_F39MCRC00915560_SE_Gemuesebrot_Muffins-010MCRC00900670_NF_Gemuesebrot_Muffins-015_RZ0Savoury bakingVegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 12 servings Muffin tin MIXTURE: 2-3 garlic cloves 2-3 tbsp fresh or frozen Mediterranean herbs 6 tbsp olive oil 250 g root vegetables, e.g.
Yorkshire pudding [Index:] MCRC00904097_BO_Yorkshire_Pudding-010_F39MCRC00918167_SE_Yorkshire_Pudding-010MCRC00900782_NF_Yorkshire_Pudding-010_RZ0Side dishesPreparation methodsBakingRecipe categoriesSide dishes, Bakes For 12 servings Muffin tin MIXTURE: 200 ml milk 100 ml water 1 egg 125 g flour Salt IN ADDITION: Lard for greasing the muffin tin Per serving 176 kcal, 20 g carbs, 9 g fat, 5 g protein, 1,6 BU PREPARATION 1. Place the milk, water and egg in a mixing bowl and whisk with an egg whisk.
Pasta snails [Index:] MCRC00902090_BO_Maultaschen_Schnecken-014_F39MCRC00918037_SE_Maultaschen_Schnecken-011MCRC00900697_NF_Maultaschen_Schnecken-004_RZ0Vegetarian recipesVegetablesSpinachPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings Medium ovenproof dish FILLING: 2 onions 2 garlic cloves 6 tbsp olive oil 500 g fresh spinach leaves Salt Nutmeg, freshly grated 300 g goat's cheese 1 egg Pepper, freshly ground PASTA: 300 g fresh pasta dough 350 ml stock FOR SP
Spaghetti mushroom nests [Index:] MCRC00902437_BO_Spaghetti-Pilznester-34_F39MCRC00918148_SE_Spaghetti-Pilznester-021MCRC00900752_NF_Spaghetti-Pilznester-009_RZ0Side dishesVegetarian recipesVegetablesMushroomsPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes For 4 servings 12-cup muffin tin SPAGHETTI: 300 g spaghetti 2 tbsp olive oil MUSHROOM MIXTURE: 5 g dried porcini mushrooms 100 g fresh button mushrooms 1 shallot 15 g butter 1 clove garlic 2 eggs Salt Pepper, freshly grou
Courgette gratin with black olives [Index:] MCRC00904100_BO_Zucchinigratin_mit_Oliven-022_F39MCRC00918170_SE_Zucchinigratin_mit_Oliven-021MCRC00896915_NF_Zucchinigratin_mit_Oliven-019_RZ0BakesGratinsVegetablesCourgettesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes For 2 servings Medium ovenproof dish GRATIN: PREPARATION 250 g pasta, penne or rigatoni 30 g pine nuts 40 g shallots 40 g spring onions 500 g small courgettes 250 g cherry tomatoes 30 g pitte
Salmon lasagne [Index:] MCRC00902070_BO_Lachslasagne-019_F39MCIM00907288_SE_Lachslasagne-009MCRC00903279_NF_Lachslasagne-016_RZ1BakesBakesFishPreparation methodsBakingRecipe categoriesSide dishes, BakesFish For 2 servings Medium ovenproof dish LASAGNE: PREPARATION 1 onion 20 g butter 1 heaped tbsp flour 300 ml milk, cold 150 ml cream, cold Salt Pepper, freshly ground 2 tbsp lemon juice 1 large kohlrabi ½ bunch dill 200 g smoked salmon, sliced 6-8 lasagne sheets 50 g Emmental, finely grated 1.
Rigatoni with tomato sauce [Index:] MCRC00904062_BO_Rigatoni_m_Tomatensugo_u_Fruehlingsgemuese-015_F39MCRC00918080_SE_Rigatoni_m_Tomatensugo_u_Fruehlingsgemuese-009MCRC00903329_NF_Rigatoni_m_Tomatensugo_u_Fruehlingsgemuese-010_RZ1BakesGratinsVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipes For 4 servings Large ovenproof dish RIGATONI: 250 g pasta, rigatoni or penne 1 red pepper, approx. 150 g 1 green pepper, approx.
Potato and vegetable cake [Index:] MCRC00904010_BO_Kartoffel_Gemuese_Kuchen-020_F39MCRC00917995_SE_Kartoffel_Gemuese_Kuchen-022MCRC00900578_NF_Kartoffel_Gemuese_Kuchen-015_RZ0BakesVegetablesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesBakingSide dishes, BakesVegetarian recipes For 4 servings Pizza tray, diameter 30 cm POTATO AND VEGETABLE MIXTURE: 650 g potatoes 2 onions 3-4 tbsp flour 4 eggs 2 tbsp lemon juice 300 g broccoli 200 g courgettes 150 g red peppers 1 small red chilli pe
Cauliflower bake [Index:] MCRC00901848_BO_Blumenkohlauflauf-028_F39MCIM00907260_SE_Blumenkohlauflauf-009MCRC00897314_NF_Blumenkohlauflauf-015_RZ0VegetablesPotatoesPreparation methodsBakingRecipe categoriesBakingSide dishes, Bakes For 6 servings Large ovenproof dish VEGETABLES: 600 g potatoes 1 small floret cauliflower, approx.
Asparagus tortilla [Index:] MCRC00904084_BO_Sparegl_Tortilla-024_F39MCRC00920331_SE_Sparegl_Tortilla-026MCRC00900753_NF_Sparegl_Tortilla-015_RZ0BakesBakesPreparation methodsBakingRecipe categoriesBakingSide dishes, Bakes For 4 servings Pizza tray, diameter 30 cm ASPARAGUS MIXTURE: 2 shallots 150 g serrano ham 250 g white asparagus 250 g green asparagus 2 tbsp olive oil 1 tsp lemon juice 2 tbsp fresh parsley or fresh chervil, chopped 30 g pitted black olives EGG MIXTURE: 8 eggs 1 tsp medium-hot mustard Se
Dauphinoise potatoes - potato gratin [Index:] [Index:] MCRC00901994_BO_Gratin_dauphinois_Kartoffelgratin-012_F39MCRC00915564_SE_Gratin_dauphinois_Kartoffelgratin-007MCRC00897327_NF_Gratin_dauphinois_Kartoffelgratin-009_RZ0BakesGratinsVegetablesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesBakingSide dishes, BakesVegetarian recipes For 4 servings Large ovenproof dish GRATIN: 1 kg predominantly waxy potatoes Salt Pepper, freshly ground Nutmeg, freshly grated 100 g grated Emmental 200
FISH
Sea bream in a herby salt crust [Index:] MCRC00901938_BO_Doraden_i_Kraeuter_Salz_Krusie-034_F39MCRC00908639_SE_Doraden_i_Kraeuter_Salz_Krusie-021MCRC00900646_NF_Doraden_i_Kraeuter_Salz_Krusie-011_RZ0FishSaltwater fishPreparation methodsRoastingRecipe categoriesFish For 4 servings Universal pan FISH: PREPARATION 2 sea bream, approx. 400 g each 2-3 tbsp lemon juice 1. Remove the sea bream, rinse briefly under cold water and pat dry with kitchen towel. Drizzle the inside and outside with lemon juice.
Pike-perch with bacon, potatoes and lentils [Index:] MCRC00902466_BO_Zander_m_Speck_Kartoffeln_u_Linsen-011_F39MCRC00918168_SE_Zander_m_Speck_Kartoffeln_u_Linsen-014MCRC00900783_NF_Zander_m_Speck_Kartoffeln_u_Linsen-025_RZ0FishFreshwater fishPreparation methodsRoastingRecipe categoriesFish For 4 servings Large ovenproof dish LENTILS: 2 onions 1 clove garlic 300 g parsley root 1 tbsp olive oil 200 g brown mountain lentils 3 tbsp Pernod or apple juice 2 bay leaves 3 cloves 750 ml vegetable stock 2 tbsp bal
Trout with herbs cooked on the baking tray [Index:] [Index:] MCRC00837936_BO_Kraeuter_Forelle_a_Blech-018_F39MCRC00838008_SE_Kraeuter_Forelle_a_Blech-016MCRC00900583_NF_Kraeuter_Forelle_a_Blech-019_RZ0FishFreshwater fishPreparation methodsRoastingRecipe categoriesFish For 4 servings Universal pan FISH: 50 g fresh rosemary 50 g fresh lemon thyme 50 g fresh tarragon 50 g fresh oregano 5 tbsp olive oil Chilli salt 1 tbsp lemon pepper 3-4 tbsp mixed peppercorns 4 fresh trout, approx.
Fish parcels in chard leaves with a wine sauce [Index:] MCRC00901982_BO_Gefuellter_Lachs_im_Mangoldblatt-026_F39MCRC00915514_SE_Gefuellter_Lachs_im_Mangoldblatt-009MCRC00900556_NF_Gefuellter_Lachs_im_Mangoldblatt-019_RZ0FishSaltwater fishPreparation methodsBraisingRecipe categoriesFish For 4 servings Medium ovenproof dish FISH PARCELS: 400 g salmon fillet, fresh or defrosted 4 scallops, approx.
Filled salmon fillet [Index:] [Index:] MCRC00837928_BO_Gefuelltes_Lachsfilet-012_F39MCRC00838000_SE_Gefuelltes_Lachsfilet-011MCRC00903245_NF_Gefuelltes_Lachsfilet-016_RZ1FishFreshwater fishPreparation methodsRoastingRecipe categoriesFish For 2 servings Medium ovenproof dish FILLING: 2 shallots 1 organic orange 20 g butter, melted 70 g fresh breadcrumbs, e.g.
Summery fish bake [Index:] [Index:] MCRC00902435_BO_Sommerlicher_Fischauflauf-014_F39MCRC00918146_SE_Sommerlicher_Fischauflauf-020MCRC00903356_NF_Sommerlicher_Fischauflauf-014_RZ1FishSaltwater fishPreparation methodsBraisingRecipe categoriesFish For 4 servings Medium ovenproof dish FISH BAKE: 6 medium-sized waxy potatoes 1 organic lemon 2 tomatoes 80 g pitted black olives 1 bunch flat-leaf parsley 600 g fish fillet, e.g. pollock Salt Pepper, freshly ground 3-5 tbsp olive oil PREPARATION 1.
Red snapper curry [Index:] MCRC00915621_BO_Curry_vom_Red_Snapper-054_F39MCRC00914964_SE_Curry_vom_Red_Snapper-008MCRC00903231_NF_Curry_vom_Red_Snapper-011_RZ1FishSaltwater fishPreparation methodsBraisingRecipe categoriesFish For 4 servings Large roaster with lid FISH: PREPARATION 600 g red snapper fillet 1. Rinse the fish briefly under cold water, pat dry with kitchen towel and cut into strips 1 cm wide. MARINADE: 2.
Fried fish fillet with sweet and sour Asian vegetables [Index: ] MCRC00901808_BO_Backfisch_m_suess-saurem_Asia-Gemuese-8_F39MCRC00914920_SE_Backfisch_m_suess-saurem_Asia-Gemuese-22MCRC00903218_NF_Backfisch_m_suess-saurem_Asia-Gemuese-008_RZ1FishSaltwater fishPreparation methodsBakingRecipe categoriesFish For 4 servings Baking tray FRIED FISH FILLET: 4 fresh cod fillets, 160 g each ½ lemon Sea salt, Lemon pepper 4 sheets filo pastry or 'yufka' dough, approx.
POULTRY AND MEAT
Fruity turkey roulades [Index:] [Index:] MCRC00901961_BO_Fruchtige_Puten_Rouladen-012_F39MCRC00908654_SE_Fruchtige_Puten_Rouladen-009MCRC00900657_NF_Fruchtige_Puten_Rouladen-024_RZ0PoultryTurkeyPreparation methodsRoastingRecipe categoriesPoultry For 6 servings Universal pan ROULADE: 250 g button mushrooms 3 onions 4 tbsp rapeseed oil 20 g butter 6 thin turkey escalopes, approx.
Turkey breast with red onion sauce [Index:] MCRC00902370_BO_Putenbrust_m_roten_Zwiebeln-028_F39MCRC00918069_SE_Putenbrust_m_roten_Zwiebeln-014MCRC00903319_NF_Putenbrust_m_roten_Zwiebeln-014_RZ1PoultryTurkeyPreparation methodsBraisingRecipe categoriesPoultry For 6 servings Medium roaster MEAT: Approx. 1.
Chicken breast fillet with vegetable filling [Index:] MCRC00902018_BO_Haenchenbrust_m_Gemuesefuellung-017_F39MCRC00927707_SE_Haenchenbrust_m_Gemuesefuellung-008MCRC00896908_NF_Haenchenbrust_m_Gemuesefuellung-011_RZ0PoultryChickenPreparation methodsRoastingRecipe categoriesPoultry For 4 servings Large ovenproof dish MEAT: 4 chicken breast fillets approx. 200 g each Sea salt Pepper, freshly ground VEGETABLE MIXTURE: PREPARATION 1.
Grilled chicken breast fillets in a courgette crust [Index:] [Index:] MCRC00901984_BO_Gegrillte_Haehnchenbrust_im_Zucchinimantel-007_F39MCRC00915558_SE_Gegrillte_Haehnchenbrust_im_Zucchinimantel-007MCRC00903246_NF_Gegrillte_Haehnchenbrust_im_Zucchinimantel-014_RZ1PoultryChickenPreparation methodsGrillingRecipe categoriesPoultry For 4 servings Universal pan MEAT: 4 chicken breast fillets, approx.
Grilled chicken filled with herbs [Index:] MCRC00915623_BO_Grillhaehnchen_2-055_F39MCRC00838003_SE_Grillhaehnchen-009MCRC00900559_NF_Grillhaehnchen_2-012_RZ0PoultryChickenPreparation methodsGrillingRecipe categoriesPoultry For 4 servings Universal pan with wire rack CHICKEN: PREPARATION 2 chickens, 1.2 kg each Pepper, freshly ground Salt 2 small bunches fresh herbs, e.g. rosemary, sage, thyme, marjoram 2 tsp lemon juice 1. Rinse the chicken in cold water and pat dry with kitchen paper.
Moroccan chicken drumsticks with batonnet potatoes [Index:] [Index:] MCRC00837946_BO_Marokkanische_Haehnchen_Drumsticks-010_F39MCRC00838018_SE_Marokkanische_Haehnchen_Drumsticks-019MCRC00903290_NF_Marokkanische_Haehnchen_Drumsticks-015_RZ0PoultryChickenSide dishesPotatoesPreparation methodsMarinatingRoastingRecipe categoriesPoultry For 6 servings Baking tray and universal pan MARINADE AND MEAT: 1 shallot 1-2 garlic cloves 1 fresh red chilli 1 organic lemon 2 tbsp coriander leaves, cut up fine 1 tbsp pepp
Chicken pâté with pistachios [Index:] MCRC00902017_BO_Haehnchenpastete_m_Pistazien_u_Trueffeln-020_F39MCRC00917887_SE_Haehnchenpastete_m_Pistazien_u_Trueffeln-012MCRC00900566_NF_Haehnchenpastete_m_Pistazien_u_Trueffeln-010_RZ0PoultryChickenPreparation methodsRoastingRecipe categoriesPoultry For 6 servings Glass cake mould, 30 cm PÂTÉ: 500 g chicken breast, from free-range chickens 250 g turkey breast ham, unsmoked 25 g shelled pistachios 2 eggs 50 ml cream 5 ml cognac ½ tsp sea salt A little mixed pepper
Chicken bouillabaisse [Index:] [Index:] MCRC00903991_BO_Haehnchen-Bouillabaisse-039_F39MCRC00917984_SE_Haehnchen-Bouillabaisse-021MCRC00903254_NF_Haehnchen-Bouillabaisse-018_RZ1PoultryChickenPreparation methodsBraisingRecipe categoriesPoultry For 4 servings Large ovenproof dish BOUILLABAISSE: 1 free-range chicken, approx. 1.
Grilled goose with bread roll filling [Index:] [Index:] MCRC00903973_BO_Gegrillte_Ganns_m_Semmelfuellung-008_F39MCRC00915517_SE_Gegrillte_Ganns_m_Semmelfuellung-011MCRC00900667_NF_Gegrillte_Ganns_m_Semmelfuellung-006_RZ0PoultryGoosePreparation methodsGrillingRecipe categoriesPoultry For 6 servings Universal pan with wire rack GOOSE: 1 young goose, approx.
Corn-fed chicken with herb butter [Index:] MCRC00837944_BO_Maispoularde_m_Kraeuterbutter-022_F39MCRC00838016_SE_Maispoularde_m_Kraeuterbutter-008MCRC00903287_NF_Maispoularde_m_Kraeuterbutter-039_RZ1PoultryChickenPreparation methodsRoastingRecipe categoriesPoultry For 4 servings Universal pan HERB BUTTER: 60 g butter, soft 1 tbsp olive oil 3 tbsp frozen Italian herbs without onions Salt Pepper, freshly ground Sweet paprika powder MEAT: 1 corn-fed chicken, 1.
Crispy ducks with baked apple stuffing [Index:] [Index:] MCRC00837935_BO_Knusprige_ente_m_Bratapfel-028_F39MCIM00907287_SE_Knusprige_ente_m_Bratapfel-011MCRC00896911_NF_Knusprige_Ente_m_Bratapfel017_RZ1PoultryDuckPreparation methodsRoastingRecipe categoriesPoultry For 6 servings Universal pan and wire rack MEAT: PREPARATION 2 fresh ducks without giblets, approx. 2.4 kg each Approx. 15 g fresh marjoram Sea salt Pepper, freshly ground 60 g orange marmalade 1.
Oriental-style duck breast [Index:] MCRC00903954_BO_Entenbrust_asiatisch-010_F39MCRC00914975_SE_Entenbrust_asiatisch-013MCRC00900538_NF_Entenbrust_asiatisch-006_RZ0PoultryDuckPreparation methodsRoastingRecipe categoriesPoultry For 4 servings Universal pan with wire rack DUCK: PREPARATION 2 duck breast fillets, 300 g each Salt Pepper, freshly ground 1. Rinse the duck breast fillets briefly under cold water and pat dry with kitchen towel. Score the fat with a criss-cross pattern using a sharp knife.
Rib eye [Index:] MCRC00902376_BO_Ribeye-012_F39MCRC00918079_SE_Ribeye-023MCRC00900612_NF_Ribeye-014_RZ0MeatBeefPreparation methodsRoastingRecipe categoriesMeat For 4 servings Universal pan MARINADE: 60 ml water 25 ml dark soy sauce 1 tbsp water 75 ml bourbon whiskey 2 tbsp Worcester sauce 2 tsp lemon juice 1 tbsp brown sugar MEAT: 2 rib eye steaks, 500 g each 2 tbsp clarified butter FOR SEASONING: Salt Black pepper, freshly ground Nutmeg, freshly grated Per serving 523 kcal, 6 g carbs, 26 g fat, 56 g pro
Sirloin with Béarnaise sauce [Index:] MCRC00902383_BO_Roastbeef-043_F39MCRC00918089_SE_Roastbeef-037MCRC00925433_NF_Roastbeef-059MeatBeefPreparation methodsRoastingRecipe categoriesMeat For 8 servings Large meat tray MEAT: 2 kg sirloin Mustard seeds Salt Pepper, freshly ground 30 g clarified butter SAUCE: 125 ml water 4 tbsp white wine vinegar 3 shallots 1 tbsp tarragon leaves 1 small bay leaf Pepper, roughly crushed 125 ml white wine 4 egg yolks 1 tsp cornflour 75 g butter Salt Sugar according to taste
Topside of beef with pearl onion sauce [Index:] MCRC00904064_BO_Rinderschulter_m_Perlzwiebel-004_F39MCRC00918084_SE_Rinderschulter_m_Perlzwiebel-004MCRC00903335_NF_Rinderschulter_m_Perlzwiebel-025_RZ1MeatBeefPreparation methodsBraisingRecipe categoriesMeat For 6 servings Large roaster with lid MEAT: 2 kg topside of beef, trimmed and skinned Salt Black pepper, freshly ground 1 tbsp flour 50 g clarified butter SAUCE: 50 g sugar 4 tbsp tarragon vinegar 200 g shallots 80 g butter 340 g pearl onions from a ja
Ossobuco [Index:] MCRC00904041_BO_Ossobuco-009_F39MCRC00918049_SE_Ossobuco-020MCRC00900606_NF_Ossobuco-013_RZ0MeatVealPreparation methodsBraisingRecipe categoriesMeat For 4 servings Roaster with lid MEAT: 4 veal shank slices, approx.
Herb-stuffed breast of veal [Index:] MCRC00837932_BO_Kalbsbrust_m_Kraeuterfuellung-016MCRC00934886_SE_Kalbsbrust_m_Kraeuterfuellung_012MCRC00900676_NF_Kalbsbrust_m_Kraeuterfuellung-012_RZ0MeatVealPreparation methodsRoastingRecipe categoriesMeat For 6 servings Universal pan MEAT WITH FILLING: 1.
Veal fillet in a lime and lemon balm crust [Index:] MCRC00837933_BO_Kalbsfilet_im_Limetten_Verbene_Mantel-014_F39MCRC00838005_SE_Kalbsfilet_im_Limetten_Verbene_Mantel-011MCRC00903271_NF_Kalbsfilet_im_Limetten_Verbene_Mantel-011_RZ1MeatVealPreparation methodsRoastingRecipe categoriesMeat For 6 servings Baking tray MEAT: 2 organic limes ½ bunch lemon balm 1 tsp Sichuan pepper Approx.
Joint of pork with a honey-thyme crust [Index:] MCRC00837951_BO_Schweinebraten_m_Zitronen-Honig_Kruste-014_F39MCRC00838022_SE_Schweinebraten_m_Zitronen-Honig_Kruste-026MCRC00903346_NF_Schweinebraten_m_Zitronen-Honig_Kruste-013_RZ1MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 6 servings Universal pan MEAT: 2.
Pork loin with apricot sauce [Index:] MCRC00837952_BO_Schweineruecken_m_Aprikosensauce-010_F39MCRC00838023_SE_Schweineruecken_m_Aprikosensauce-010MCRC00903353_NF_Schweineruecken_m_Aprikosensauce-007_RZ1MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 4 servings Medium roaster MEAT: 1.
Roast pork Cantonese style [Index:] [Index:] MCRC00904066_BO_Roast_Pork_Cantonese_Style-021_F39MCRC00918087_SE_Roast_Pork_Cantonese_Style-011MCRC00900716_NF_Roast_Pork_Cantonese_Style-008_RZ0MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 4 servings Medium glass roaster MEAT: PREPARATION 750 g pork shoulder, an oblong, narrow joint 1. Rinse the meat briefly in cold water, pat dry with kitchen towel and cut in half lengthwise. MARINADE: 2.
Roast lamb with mint and garlic [Index:] MCRC00837939_BO_Lammbraten_m_Zitrone_u_Knoblauch-033_F39MCRC00838011_SE_Lammbraten_m_Zitrone_u_Knoblauch-015MCRC00900691_NF_Lammbraten_m_Zitrone_u_Knoblauch-014_RZ0MeatLambPreparation methodsRoastingRecipe categoriesMeat For 6 servings Universal pan and wire rack MEAT: 1.2 kg leg of lamb, boneless MARINADE: 1 organic lemon 10 sprigs fresh mint ½ bunch parsley 4 tbsp olive oil 4 garlic cloves, finely chopped ½ tsp cracked black peppercorns PREPARATION 1.
Lamb haunch stuffed with chilli pear [Index:] MCRC00901978_BO_Gefuellte_Lammhuefte-017_F39MCRC00915013_SE_Gefuellte_Lammhuefte-021MCRC00900663_NF_Gefuellte_Lammhuefte-014_RZ0MeatLambPreparation methodsRoastingRecipe categoriesMeat For 4 servings Medium roaster FILLING: 1-2 garlic cloves ½ bunch flat-leaf parsley 2 pears, e.g. Williams or Abate, approx. 180 g each 1 fresh chilli 2 tbsp olive oil 1-2 tbsp pine nuts 60 g Pecorino cheese, freshly grated MEAT: 4 lamb haunches approx.
Meat kebabs, lamb [Index:] MCRC00903989_BO_Hackfleischspiesse_vom_Lamm-010_F39MCRC00917883_SE_Hackfleischspiesse_vom_Lamm-013MCRC00900565_NF_Hackfleischspiesse_vom_Lamm-013_RZ0MeatLambPreparation methodsGrillingRecipe categoriesMeat For 4 servings Wire rack and universal pan MEAT KEBABS: 1 kg lamb mince 1 large onion 3 garlic cloves 2 tbsp cooking oil Salt Black pepper, freshly ground 1 level tsp ground cumin (cumin seeds) 1 level tsp ground coriander ½ tsp cinnamon 1 tsp harissa or chilli paste 1 egg 3
Venison loin steaks au gratin [Index:] [Index:] MCRC00902009_BO_Gratinierte_Hirschrueckensteaks-020_F39MCRC00915565_SE_Gratinierte_Hirschrueckensteaks-015MCRC00900674_NF_Gratinierte_Hirschrueckensteaks-013_RZ0MeatGamePreparation methodsRoastingAu gratin dishesRecipe categoriesMeat For 4 serving Large roaster without lid MEAT: PREPARATION 1 small carrot 40 g celeriac 1 shallot 4 venison loin steaks, approx.
Joint of venison in a red wine and juniper sauce [Index:] MCRC00902029_BO_Hirschbraten_in_Rotweinsauce-006_F39MCRC00917898_SE_Hirschbraten_in_Rotweinsauce-008MCRC00900569_NF_Hirschbraten_in_Rotweinsauce-016_RZ0MeatGamePreparation methodsBraisingRecipe categoriesMeat For 8 servings Large roaster with lid MEAT: 1.5-2 kg joint of venison, from the haunch, boneless Salt Pepper, freshly ground 30 g clarified butter 30 g butter SAUCE: PREPARATION 1.
Wild boar joint with elderberry sauce and caramelised apples [Index:] MCRC00902464_BO_Wildschweinbraten_m_Holundersauce_u_Aepfel-011_F39MCRC00918165_SE_Wildschweinbraten_m_Holundersauce_u_Aepfel-012MCRC00900780_NF_Wildschweinbraten_m_Holundersauce_u_Aepfel-018_RZ0MeatGamePreparation methodsBraisingRecipe categoriesMeat For 6 servings Large roaster with lid MEAT: 1.
CAKES AND SMALL BAKED ITEMS, DESSERTS AND SWEET DISHES
German-style butter cake - basic recipe for yeast dough [Index:] [Index:] MCRC00837924_BO_Butterkuchen-014_F39MCRC00837996_SE_Butterkuchen-013MCRC00900531_NF_Butterkuchen-013_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx.
Damson cake [Index:] MCRC00904104_BO_Zwetschgenkuchen-017_F39MCRC00918172_SE_Zwetschgenkuchen-018MCRC00900786_NF_Zwetschgenkuchen-019_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx. 20 servings Universal pan YEAST DOUGH: 500 g flour 1 sachet dried yeast 1 organic lemon 100 g sugar Approx. 125 ml milk, lukewarm 1 sachet vanilla sugar 1 pinch salt 100 g butter 1 egg FRUIT FILLING: Approx. 2.
Ring cake with walnuts and marzipan [Index:] MCRC00914854_BO_Gugjhupf_m_Walnüssen_u_Marzipan-007MCRC00917882_SE_Gugjhupf_m_Walnuessen_u_Marzipan-012MCRC00903252_NF_Gugjhupf_m_Walnuessen_u_Marzipan-020_RZ1Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx.
Spiced Stollen with marzipan [Index:] [Index:] MCRC00901932_BO_Christstollen_m_Marzipan-014_F39MCRC00914956_SE_Christstollen_m_Marzipan-015MCRC00900640_NF_Christstollen_m_Marzipan-016_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx.
Plaited raisin loaf [Index:] MCRC00902384_BO_Rosinenzopf-31_F39MCRC00918091_SE_Rosinenzopf-010MCRC00903338_NF_Rosinenzopf-027_RZ1Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For approx. 20 slices Baking tray YEAST DOUGH: PREPARATION 500 g flour 1½ sachets dried yeast 100 g sugar 1 sachet vanilla sugar 1 pinch salt 100 g butter 2 eggs Approx. 125 ml milk, lukewarm 100 g raisins 1. To make the yeast dough, mix the flour and yeast in a bowl.
Gooseberry cake with almond topping - basic recipe for sponge mixture [Index: ] [Index: ] MCRC00904089_BO_Stachelbeerkuchen_m_Mandelhaube-028_F39MCRC00918133_SE_Stachelbeerkuchen_m_Mandelhaube-016MCRC00903361_NF_Stachelbeerkuchen_m_Mandelhaube-018_RZ1Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx. 12 servings Springform cake tin, diameter 26 cm MIXTURE: PREPARATION 200 g butter, soft 200 g sugar 4 eggs 200 g flour 1 tsp baking powder 1.
Sponge flan base [Index:] MCRC00902457_BO_Tortenboden_aus_Ruehrteig-008_F39MCRC00918154_SE_Tortenboden_aus_Ruehrteig-011MCRC00900771_NF_Tortenboden_aus_Ruehrteig-009_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For 12 servings Flan-base cake tin, diameter 30 cm SPONGE MIXTURE: 1 organic orange or organic lemon 100 g butter 100 g sugar 1 sachet vanilla sugar 2 eggs 250 g flour 3 level tsp baking powder 70 ml milk 1 pinch salt IN ADDITION: Butter for greasing Breadcrumbs for sprinkl
Marble cake in a jar [Index:] MCRC00837945_BO_Mamorkuchen_im_Glas-012_F39MCRC00838017_SE_Mamorkuchen_im_Glas-006MCRC00900595_NF_Mamorkuchen_im_Glas-008_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For 4 servings 4 preserving jars, 290 ml each SPONGE MIXTURE: 125 g flour 40 g cornflour 1 tsp baking powder 50 g sugar 1 pinch salt 80 g butter 2 eggs Approx. 100 ml milk ½ organic lemon DARK SPONGE: 40 g sugar 10 g cocoa 20 g ground almonds Approx. 2 tbsp milk Approx.
Rhubarb tart with meringue [Index:] MCRC00904061_BO_Rhabarberkuchen-030_F39MCRC00918078_SE_Rhabarberkuchen-017MCRC00903328_NF_Rhabarberkuchen-014_RZ1Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx. 20 servings Universal pan TOPPING: PREPARATION 1250 g rhubarb 100 g sugar 1. Wash and trim the rhubarb and cut into chunks approximately 3 cm long, then place into a bowl. Sprinkle with the sugar. SPONGE MIXTURE: 2.
Spiced espresso and chocolate tart [Index:] [Index:] MCRC00901998_BO_Gewuerz-Esprsso-Tarte_m_Sahne-016_F39MCRC00915522_SE_Gewuerz-Esprsso-Tarte_m_Sahne-011MCRC00924082_NF_Gewuerz-Esprsso-Tarte_m_Sahne-013Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For 12 servings Springform cake tin, diameter 26 cm MIXTURE: 200 g dark chocolate 125 g butter 1 tbsp milk 75 ml espresso 40 g cocoa 1 pinch salt 1 heaped tsp ground spices, such as cardamom, cinnamon, cloves, allspice 2 sachets vanilla su
Fruit tart - basic recipe for shortcrust pastry [Index:] [Index:] MCRC00903986_BO_Grundrezept_Muerbteig_Obsttorte-015_F39MCRC00917771_SE_Grundrezept_Muerbteig_Obsttorte-007MCRC00900563_NF_Grundrezept_Muerbteig_Obsttorte-014_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx. 12 servings Springform cake tin, diameter 26 cm SHORTCRUST PASTRY: 250 g flour 1 generous pinch baking powder 80-100 g sugar 1 pinch salt 1 egg 125 g butter PREPARATION 1.
Double-crusted apple pie [Index:] [Index:] MCRC00903966_BO_gedeckter_Apfelkuchen-023_F39MCRC00915006_SE_gedeckter_Apfelkuchen-015MCRC00900549_NF_gedeckter_Apfelkuchen-026_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx. 12 servings Springform cake tin, diameter 26 cm SHORTCRUST PASTRY: 300 g flour ½ tsp baking powder 70 g sugar 1 egg 40 g sour cream 160 g butter FILLING: 1.
Vanilla cheesecake [Index:] MCRC00837949_BO_Quarktorte_mit_Vanille-027_F39MCRC00838020_SE_Quarktorte_mit_Vanille-022MCRC00903324_NF_Quarktorte_mit_Vanille-020_RZ1Sweet bakingGateauxPreparation methodsBakingRecipe categoriesBaking To make approx. 12 servings Springform cake tin, diameter 26 cm SHORTCRUST PASTRY: PREPARATION 200 g flour 1 pinch salt 75 g sugar 1 tsp baking powder 75 g butter 1 vanilla pod 1 egg 1. Only grease the base of the springform cake tin. QUARK MIXTURE: 4.
English apple pie [Index:] [Index:] MCRC00901946_BO_Englischer_Apple_Pie-039_F39MCRC00908649_SE_Englischer_Apple_Pie-020MCRC00916899_NF_Englischer_Apple_Pie-030_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking To make approx. 12 servings Tart dish, diameter 27 cm SHORTCRUST PASTRY: PREPARATION 350 g flour ½ tsp salt 150 g butter Approx. 75 ml water, ice-cold 1. Add the flour and salt to a mixing bowl. Cut the cold butter into small pieces and add to the flour.
Fruity raspberry gateau - basic recipe for sponge mixture [Index:] [Index:] [Index:] MCRC00901960_BO_Fruchtige_Himbeertorte-007_F39MCRC00914996_SE_Fruchtige_Himbeertorte-009MCRC00900544_NF_Fruchtige_Himbeertorte-008_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For 12 servings Springform cake tin, diameter 28 cm SPONGE MIXTURE: 3 eggs 3 tbsp water, hot 150 g sugar 150 g flour 1 tsp baking powder TOPPING: 900 g frozen raspberries 100 g sugar 200 ml cream 4 sheets gelatine 200 g yogh
Nutty Swiss roll with nougat filling [Index:] [Index:] MCRC00902154_BO_Nuss_Biskuitrolle_m_Nougatfuellung-015_F39MCRC00918040_SE_Nuss_Biskuitrolle_m_Nougatfuellung-004MCRC00900701_NF_Nuss_Biskuitrolle_m_Nougatfuellung-011_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx. 8 slices Baking tray SPONGE MIXTURE: 6 eggs 125 g sugar 1 pinch salt 50 g flour ½ tsp baking powder 125 g walnuts, roughly chopped FILLING: PREPARATION 1. Line the baking tray with greaseproof paper. 2.
Black Forest gateau [Index:] [Index:] MCRC00904074_BO_Schwarzwaelderkirschtorte-028_F39MCRC00918114_SE_Schwarzwaelderkirschtorte-013MCRC00900743_NF_Schwarzwaelderkirschtorte-010_RZ0Sweet bakingGateauxPreparation methodsBakingRecipe categoriesBaking For 16 servings Springform cake tin, diameter 28 cm SPONGE MIXTURE: PREPARATION 5 eggs 5 tbsp water, lukewarm 240 g sugar 200 g flour 40 g cocoa 1 level tsp baking powder 1. Preheat the oven. Line the base of the tin with greaseproof paper. FILLING: 4.
Choux pastry gateau with strawberry filling - basic recipe for choux pastry [Index:] [Index:] MCRC00901855_BO_Brandteigtorte_m_Erdbeerfüllung-019_F39MCRC00914939_SE_Brandteigtorte_m_Erdbeerfuellung-028MCRC00903221_NF_Brandteigtorte_m_Erdbeerfuellung-019_RZ1Sweet bakingGateauxPreparation methodsBakingRecipe categoriesBaking To make approx.
Turkish basbousa [Index:] [Index:] MCRC00904092_BO_Tuerkisches_Revani-12_F39MCRC00918156_SE_Tuerkischesrevani-021MCRC00900773_NF_Tuerkischesrevani-016_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking For approx.
Baklava [Index:] MCRC00901830_BO_Baklava-013_F39MCRC00914923_SE_Baklava-007MCRC00900530_NF_Baklava-008_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 60 servings Universal pan MIXTURE: 10-12 sheets filo pastry 350 g butter NUT MIXTURE: 150 g almonds 150 g walnuts 150 g pistachios ½ tsp ground cinnamon 1 generous pinch ground cloves SYRUP: 675 g sugar 175 g honey 500 ml water IN ADDITION: Butter for the universal pan Per serving 171 kcal, 19 g carbs, 10 g fat, 2 g pro
Pavlova - meringue with cream and raspberries [Index:] [Index:] MCRC00902204_BO_Pavlova-Baiser_m_Sahne_u_Himbeeren-012_F39MCRC00918053_SE_Pavlova-Baiser_m_Sahne_u_Himbeeren-007MCRC00900709_NF_Pavlova-Baiser_m_Sahne_u_Himbeeren-010_RZ0Sweet bakingCakesDessertsSweet dessertsPreparation methodsBakingRecipe categoriesBaking For 6 servings Baking tray MERINGUE MIXTURE: 3 egg whites 175 g fine sugar 1 sachet vanilla sugar 2-3 drops vanilla essence 1 tsp light vinegar 1 tsp cornflour FILLING: 250 ml cream 300 g
Cream puffs with sweet filling [Index:] MCRC00903985_BO_Grundrezept_Brandteig-010_F39MCRC00917881_SE_Grundrezept_Brandteig-007MCRC00900562_NF_Grundrezept_Brandteig-036_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking To make approx.
Mini chocolate cakes with a melted centre [Index:] [Index:] MCRC00902052_BO_kl_Schokokuchen_m_fl_Kern_u_Ingwer-037_F39MCIM00907286_SE_kl_Schokokuchen_m_fl_Kern_u_Ingwer-015-2MCRC00896910_NF_kl_Schokokuchen_m_fl_Kern_u_Ingwer-028_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 4 servings Soufflé dishes MIXTURE: 130 g dark chocolate 50 g butter 10 g candied ginger 30 g flour 100 g fine sugar 3 eggs IN ADDITION: Butter for greasing Sugar for sprinkling Per serving 477 kc
Small ring cakes with lemon curd and fresh berries [Index:] [Index:] MCRC00902156_BO_Orangenblueten_Guglhupf_m_Lemon_Curd-017_F39MCRC00918047_SE_Orangenblueten_Guglhupf_m_Lemon_Curd-011MCRC00900707_NF_Orangenblueten_Guglhupf_m_Lemon_Curd-008_RZ0Sweet bakingSmall baked itemsSweet dessertsDessertsPreparation methodsBakingRecipe categoriesBaking For 12 servings Tin for 12 mini ring cakes YEAST DOUGH: 100 ml milk 80 g butter 250 g flour 1 sachet dried yeast 35 g sugar 2 pinches salt 1 egg 2 tbsp orange lique
Lime muffins with white chocolate [Index:] MCRC00902081_BO_Limettenmuffins_m_weisser_Schokolade-013_F39MCRC00838015_SE_Limettenmuffins_m_weisser_Schokolade-014MCRC00900592_NF_Limettenmuffins_m_weisser_Schokolade-018_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 12 servings Muffin tin MUFFINS: PREPARATION 2 organic limes 125 g butter 75 g white chocolate 3 eggs 175 g sugar 150 g flour 1 pinch salt 1 tsp baking powder 1.
Coriander and orange brioches [Index:] [Index:] MCRC00904014_BO_Koriander_Orangen_Brioches-005_F39MCRC00918009_SE_Koriander_Orangen_Brioches-007MCRC00903275_NF_Koriander_Orangen_Brioches-016_RZ1Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 12 servings Muffin tin MIXTURE: PREPARATION 1 organic orange 1 tsp coriander seeds 500 g flour 1 sachet dried yeast 1 pinch salt 125 ml milk, lukewarm 90 g sugar 2 eggs, whisked 90 g butter 1.
Berry tartlets with sour cream glaze [Index:] MCRC00901833_BO_Beerentarteletts_m_Sauerrahmguss-010_F39MCRC00914927_SE_Beerentarteletts_m_Sauerrahmguss-019MCRC00903220_NF_Beerentarteletts_m_Sauerrahmguss-013_RZ1Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 8 servings Ramekins SHORTCRUST PASTRY: 300 g flour 1 pinch salt 100 g icing sugar 200 g butter TOPPING: 125 g fresh bilberries 125 g fresh redcurrants GLAZE: ½ vanilla pod 200 g sour cream 1 egg 100 g sugar IN ADDITIO
Apricot boats [Index:] MCRC00837921_BO_Aprikosenschiffchen-017_F39MCRC00837994_SE_Aprikosenschiffchen-019MCRC00900625_NF_Aprikosenschiffchen-022_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking For 16 servings Baking tray and universal pan MIXTURE: 16 slices frozen puff pastry, approx. 1.2 kg A little flour FILLING: 2 tins apricots, drained weight approx. 1 kg 100 g ground almonds 200 g raw marzipan 1 egg A little milk PREPARATION 1.
Vanilla croissant [Index:] MCRC00902459_BO_Vanillekipferl-013_F39MCRC00918158_SE_Vanillekipferl-007MCRC00900775_NF_Vanillekipferl-009_RZ0Sweet bakingBiscuitsPreparation methodsBakingRecipe categoriesBaking For approx.
Pistachio biscuits with fig jam [Index:] MCRC00902262_BO_Pistazien_Plaetzchen_m_Feigenmarmelade-012_F39MCRC00918063_SE_Pistazien_Plaetzchen_m_Feigenmarmelade-11MCRC00900713_NF_Pistazien_Plaetzchen_m_Feigenmarmelade-015_RZ0Sweet bakingBiscuitsPreparation methodsBakingRecipe categoriesBaking For 35 biscuits Baking tray and universal pan SHORTCRUST PASTRY: 150 g green pistachios ½ organic lemon 200 g flour 1 level tsp baking powder 150 g sugar 1 egg 100 g butter FILLING: 250 g fig jam TOPPING: 75 g pistachi
Macaroons [Index:] MCRC00904023_BO_Macarons-011_F39MCRC00918029_SE_Macarons-007MCRC00900594_NF_Macarons-012_RZ0Sweet bakingSmall baked itemsBiscuitsPreparation methodsBakingRecipe categoriesBaking To make approx.
Moorish fig dessert with port wine syrup [Index:] [Index:] MCRC00837947_BO_Maurisches_Feigendessert-007_F39MCRC00838752_SE_Maurisches_Feigendessert-009MCRC00896912_NF_Maurisches_Feigendessert-005_RZ0DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts For 6 servings 6 ovenproof ramekins PORT WINE SYRUP: PREPARATION 1 organic orange 1 organic lemon 6 tbsp red port wine 1 sachet Bourbon vanilla sugar 1.
Chocolate tart with honey apricots and lavender [Index:] MCRC00902425_BO_Schokoladentarte_m_Honigaprikosen_u_Lavendel-021_F39MCRC00919133_SE_Schokoladentarte_m_Honigaprikosen_u_Lavendel-006MCRC00900739_NF_Schokoladentarte_m_Honigaprikosen_u_Lavendel-013_RZ0DessertsSweet dessertsSweet bakingCakesPreparation methodsBakingRecipe categoriesDesserts, Sweet dessertsBaking For approx.
Meringue with chocolate-mascarpone cream and exotic fruits [Index:] MCRC00904032_BO_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-015_F39MCRC00917914_SE_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-019MCRC00900601_NF_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-014_RZ0DessertsSweet dessertsPreparation methodsBakingRecipe categoriesDesserts, Sweet desserts For 6 servings Baking tray MERINGUE MIXTURE: 1 egg white 1 pinch salt 50 g fine sugar CREMA: 20 g dark chocolate, 70 % cocoa 2 tbsp milk 40 g masc
BREAD AND ROLLS, PIZZA AND SAVOURY CAKES
Savoury rye sourdough bread [Index:] [Index:] MCRC00902465_BO_Wuerziges_Roggen_Sauerteigbrot-014_F39MCRC00918166_SE_Wuerziges_Roggen_Sauerteigbrot-018MCRC00900781_NF_Wuerziges_Roggen_Sauerteigbrot-012_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For 1 loaf, approx.
Hearty four-grain bread [Index:] MCRC00904096_BO_Vollwertiges_Vierkornbrot-011_F39MCRC00918161_SE_Vollwertiges_Vierkornbrot-013MCRC00900778_NF_Vollwertiges_Vierkornbrot-013_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For 1 tin loaf, approx. 25 slices Universal pan YEAST DOUGH: 200 g wholegrain rye flour 500 g wholemeal wheat flour 2 sachets dried yeast 1 tbsp honey Approx. 250 ml water, lukewarm Approx.
Crusty polenta bread with espresso butter [Index:] MCRC00902263_BO_Polenta_Krustenbrot_m_Espressobutter-017_F39MCRC00918066_SE_Polenta_Krustenbrot_m_Espressobutter-009MCRC00900714_NF_Polenta_Krustenbrot_m_Espressobutter-008_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For 1 loaf, approx. 20 slices Universal pan MIXTURE: PREPARATION 310 g wheat flour, type 550 70 g rye flour, type 1150 70 g polenta 2½ tsp dried sourdough extract, approx.
Baguettes with olives [Index:] MCRC00901828_BO_Baguettes-015_F39MCRC00914922_SE_Baguettes-008MCRC00900529_NF_Baguettes-014_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For 2 baguettes, 10 slices each Baking tray MIXTURE: 500 g flour 1 sachet dried yeast 1 pinch sugar 2 tsp sea salt 6 tbsp olive oil Approx. 250 ml water, warm 70 g black, pitted olives IN ADDITION: Greaseproof paper Per slice 125 kcal, 18 g carbs, 5 g fat, 3 g protein, 1,5 BU PREPARATION 1.
Flatbread [Index:] MCRC00837926_BO_Fladenbrot-015_F39MCRC00837998_SE_Fladenbrot-003MCRC00900542_NF_Fladenbrot-008_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking For 1 flatbread, approx.
Onion bread rolls [Index:] MCRC00904105_BO_Zwiebelbroetchen-009_F39MCRC00918173_SE_Zwiebelbroetchen-025MCRC00903373_NF_Zwiebelbroetchen-019_RZ1Savoury bakingBread rollsPreparation methodsBakingRecipe categoriesBaking For 30 small bread rolls Springform cake tin, diameter 28 cm MIXTURE: 1 onion 1 tsp butter 250-300 g flour 1 tbsp sugar 2 tsp baking powder 1 tsp salt ½ tsp dried marjoram or lovage Approx.
Multigrain rolls [Index:] MCRC00904031_BO_Mehrkornbroetchen-011_F39MCRC00917913_SE_Mehrkornbroetchen-008MCRC00900600_NF_Mehrkornbroetchen-009_RZ0Savoury bakingBread rollsPreparation methodsBakingRecipe categoriesBaking For 12 bread rolls Baking tray MIXTURE: Sourdough powder for 500 g flour 500 ml water 50 g rye flour, type 997 40 g cracked rye grain 450 g plain flour, type 550 1½ tsp salt 1½ sachets dried yeast 1 tbsp honey FOR ROLLING: 40 g oat flakes 25 g linseeds 25 g pumpkin seeds 50 g sunflower see
Savoury muffins with blue cheese [Index:] [Index:] MCRC00904047_BO_Pikante_Muffins_m_Blauschimmelkaese-014_F39MCRC00918061_SE_Pikante_Muffins_m_Blauschimmelkaese-006MCRC00900609_NF_Pikante_Muffins_m_Blauschimmelkaese-010_RZ0Savoury bakingBread rollsPreparation methodsBakingRecipe categoriesBaking For 12 servings Muffin tin MIXTURE: 130 g butter 1 red onion, approx. 40 g 1 tbsp cooking oil 400 g flour 2 tsp baking powder 3 eggs Approx. 225 ml milk 150 g blue cheese, e.g.
Sus Kering - choux pastry dish from Indonesia [Index:] [Index:] MCRC00902450_BO_Sus_Kering-012_F39MCRC00918137_SE_Sus_Kering-013MCRC00900764_NF_Sus_Kering-014_RZ0Savoury bakingBread rollsPreparation methodsBakingRecipe categoriesBaking To make approx. 160 pieces Baking trays and universal pan CHOUX PASTRY: 300 ml water ½ tsp salt 180 g margarine 180 g flour 4 eggs 75 g grated cheese, e.g.
Pizza Margherita [Index:] MCRC00837948_BO_Pizza_Margherita-008_F39MCRC00838019_SE_Pizza_Margherita-009MCRC00903315_NF_Pizza_Margherita-015_RZ1Savoury bakingPizzaVegetarian recipesPreparation methodsBakingRecipe categoriesBakingVegetarian recipes For 2 servings Pizza tray, diameter 30 cm YEAST DOUGH: 150 g flour ½ sachet dried yeast 1 pinch sea salt Approx.
Pepper quiche [Index:] [Index:] MCRC00902177_BO_Paprikaquiche-008_F39MCIM00907290_SE_Paprikaquiche-012MCRC00896913_NF_Paprikaquiche-015_RZ1Savoury bakingQuicheVegetarian recipesPreparation methodsBakingRecipe categoriesBakingVegetarian recipes For 6 servings Pizza tray, diameter 30 cm SHORTCRUST PASTRY: PREPARATION 200 g flour 2 pinches salt 1 egg 100 g butter, cold 1. For the shortcrust pastry, pour the flour and salt onto the work surface and make a well in the centre.
Turkish börek [Index:] [Index:] MCRC00902458_BO_Tuerkisches_Boerek-090_F39MCRC00918155_Se_Tuerkisches_Boerek-010MCRC00900772_NF_Tuerkisches_Boerek-011_RZ0Savoury bakingVegetarian recipesPreparation methodsBakingRecipe categoriesBakingVegetarian recipes For 20 servings Universal pan CHEESE: 1 bunch fresh or frozen flat-leaf parsley, approx. 30 g 500 g sheep's cheese in brine or feta cheese FILLING: 2 eggs 200 ml milk 250 g yoghurt, 3.
Index of recipes A Apple pie, double-crusted, 157 Apple pie, English, 161 Apricot boats, 189 Asparagus, with salsa, baked, 29 Asparagus tortilla, 55 B Chocolate cakes with a melted centre, mini, 179 Chocolate tart with honey apricots and lavender, 199 Choux pastry dish from Indonesia, Sus Kering, 221 Choux pastry gateau with strawberry filling - basic recipe for choux pastry, 169 Coriander and orange brioches, 185 Corn-fed chicken with herb butter, 97 Courgette gratin with black olives, 45 Cream puffs wi
Fruity turkey roulades, 79 G M H J N O L P Gateau, Black Forest, 167 German-style butter cake - basic recipe for yeast dough, 135 Gooseberry cake with almond topping - basic recipe for sponge mixture, 145 Goose with bread roll filling, grilled, 95 Grilled chicken breast fillets in a courgette crust, 85 Grilled chicken filled with herbs, 87 Grilled goose with bread roll filling, 95 Hearty four-grain bread, 207 Herb polenta, 35 Herb-stuffed breast of veal, 111 Jacket potatoes, filled, 23 Joint of por
Pork, roasted Cantonese style, 119 Pork loin with apricot sauce, 117 Potato and vegetable cake, 51 Potato bake, oriental, 21 Potato gratin, Dauphinoise potatoes, 57 Pumpkin and chilli vegetables with apples, 33 Spiced Stollen with marzipan, 141 Sponge flan base, 147 Stollen with marzipan, spiced, 141 Summery fish bake, 71 Sus Kering - choux pastry dish from Indonesia, 221 Swiss roll with nougat filling, nutty, 165 Q R T Quiche, pepper, 225 Raspberry gateau, fruity - basic recipe for sponge mixture, 163
Y Yorkshire pudding, 39
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