Cookbook

ManualsBrandsNeff ManualsHouseholdT59TF6RN0

Table Of Contents

RECIPES FOR ANY

COOKING PERSONALITY

The cookbook for the NEFF cooktop

with frying sensor

COOKING PASSION SINCE 1877

NFFS5I.indd 7 13.01.17 11:25

Summary of content (82 pages)

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COOKING PASSION SINCE 1877 RECIPES FOR ANY COOKING PERSONALITY The cookbook for the NEFF cooktop with frying sensor NFFS5I.indd 7 13.01.
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The cookbook for the Neff cooktop with frying sensor
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Imaginative recipes for bold cooks For us, the kitchen is the greatest workplace in the world. This is why we are passionately working to make it even smarter. As every amateur chef works on refining his dishes, so too do we aim to refine our products. This drives us on each and every day to seek new ideas which make even the preparation of food a treat. Whether refined starters, delicious rice or noodle stir-fries, side dishes, fine fish and meat recipes or tasty desserts.
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TABLE OF CONTENTS Information on your appliance and on this brochure. ......................................... 11 Starters and side dishes ................................................................................... 15 Sauces ............................................................................................................. 27 Meat and fish ................................................................................................... 37 Vegetables and stir fries ......................
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FRYING SENSOR
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INFORMATION ON YOUR APPLIANCE AND ON THIS BROCHURE. THE FRYING SENSOR Using the frying sensor will make vegetables crunchy and meat crisp and juicy. The system heats up the frying pan, whereby visual and acoustic signals are provided when the temperature for your frying setting is reached. The frying sensor permanently monitors the desired temperature and keeps it constant.
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ABBREVIATIONS AND QUANTITIES 84
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ABBREVIATIONS NUTRITIONAL INFORMATION ml Millilitres kcal Kilocalories l Litres F Fat g Grams carb Carbohydrates kg Kilograms P Protein cm Centimetres mm Millimetres tbsp Tablespoon tsp Teaspoon lvl Level hpd Heaped frzn Frozen e.g. For example min. Minutes hr. Hours min. At least approx. Approximately Ø Diameter WEIGHTS AND CAPACITY MEASURES 1 kg 1000 g 100 dg 2.
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STARTERS AND SIDE DISHES
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Green asparagus with honey [Index:] MCRC01072833_BO_Gruener_Spargel_m_Honig-010MCRC01072992_SE_Gruener_Spargel_m_Honig-007MCRC01072933_NF_Gruener_Spargel_m_Honig-012MCRC01072621_BA_Gruener_Spargel_m_Honig-016StartersVegetablesVegetarian recipesPreparation methodsRoastingRecipe categoriesStarters, Salads For 4 servings 16
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INGREDIENTS: PREPARATION 50 g walnuts, roughly chopped 30 g soft butter 1 bunch green asparagus, approx. 300 g Salt Pepper, freshly ground 3 tbsp honey 1. Heat the frying pan as indicated. After the acoustic signal, add the chopped walnuts to the frying pan, toast and place to one side. Per serving: 200 kcal, 13 g carbs, 15 g fat, 4 g protein 2. Then melt the butter in the frying pan as indicated and fry the asparagus in it. Season with salt and pepper. BratsensorBratstufeStufe 4Cooking.Hob.EnumType.
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Chicken nuggets [Index:] MCRC01072798_BO_Chicken_Nuggets-006MCRC01072981_SE_Chicken_Nuggets-017MCRC01072919_NF_Chicken_Nuggets-005MCRC01072586_BA_Chicken_Nuggets-018PoultryChickenPreparation methodsRoastingRecipe categoriesPoultry Makes approx.
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INGREDIENTS: PREPARATION 400 g chicken breast fillet Salt Pepper, freshly ground 2 eggs 100 g cornflakes 2 tbsp flour 4 tbsp sunflower oil 1. Rinse the chicken breast fillets under cold water and pat dry with kitchen towel. Season with salt and pepper and cut into approx. 20 pieces of equal size. Per serving: 365 kcal, 26 g carbs, 16 g fat, 30 g protein 4. Add the flour to the pieces of meat. Coat the meat with the flour until it no longer sticks. 2. Whisk the eggs in a small bowl. 3.
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Breaded feta sticks [Index:] MCRC01072874_BO_Panierte_Feta_Sticks-008MCRC01072523_SE_Panierte_Feta_Sticks-013MCRC01072955_NF_Panierte_Feta_Sticks-022MCRC01072727_BA_Panierte_Feta_Sticks-011Side dishesPreparation methodsRoastingRecipe categoriesSide dishes, Bakes Makes approx.
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INGREDIENTS: PREPARATION 200 g feta cheese Pepper, freshly ground 2 eggs 2 tbsp flour 6 tbsp breadcrumbs 2 tbsp cooking oil 1. Cut the feta into eight pieces and season with pepper. Per serving: 316 kcal, 17 g carbs, 21 g fat, 14 g protein 4. Heat the frying pan as indicated. After the acoustic signal, add the cooking oil and breaded feta pieces to the frying pan and fry on both sides until golden. 2. Crack the eggs into a bowl and whisk. Add the flour and breadcrumbs to a bowl each. 3.
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Patatas Bravas [Index:] MCRC01072883_BO_Patatas_Bravas-008MCRC01072534_SE_Patatas_Bravas-025MCRC01072958_NF_Patatas_Bravas-013MCRC01072735_BA_Patatas_Bravas-011StartersVegetablesPotatoesVegetarian recipesPreparation methodsRoastingRecipe categoriesStarters, Salads For 2 servings 22
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INGREDIENTS: PREPARATION 500 g potatoes 300 ml vegetable oil Salt 1. Wash, peel and cut the potatoes into approx. 3 cm cubes. Per serving: 395 kcal, 39 g carbs, 24 g fat, 5 g protein 2. Heat the frying pan as indicated. After the acoustic signal, add the vegetable oil and potatoes to the frying pan. 3. Remove the fried diced potatoes from the frying pan and drain on kitchen towel. BratsensorBratstufeStufe 3Cooking.Hob.EnumType.FryingSensorLevel.Level03DauerNach dem Signalton ca. 20 Minuten braten0 4.
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Rösti [Index:] MCRC01072895_BO_Roesti-012MCRC01072561_SE_Roesti-009MCRC01072966_NF_Roesti-012MCRC01072758_BA_Roesti-017StartersVegetarian recipesPreparation methodsRoastingRecipe categoriesStarters, Salads For 4 servings 24
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INGREDIENTS: PREPARATION 800 g potatoes 1 tsp salt Pepper, freshly ground 60 g butter 1. Peel, wash and roughly grate the potatoes. Then season with salt and pepper. Per serving: 257 kcal, 31 g carbs, 13 g fat, 4 g protein 2. Heat the frying pan as indicated. After the acoustic signal, add half the butter to the frying pan. 3. Once the butter has completely melted, add the grated potatoes to the frying pan and press flat using a fork. Then add the remaining butter to the potato mixture.
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SAUCES
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Bolognese sauce [Index:] MCRC01072899_BO_Sauce_Bolognese-010MCRC01073007_SE_Sauce_Bolognese-008MCRC01072971_NF_Sauce_Bolognese-010MCRC01072763_BA_Sauce_Bolognese-012Side dishesMeatBeefPreparation methodsRoastingBoilingRecipe categoriesSide dishes, Bakes For 4 servings 28
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INGREDIENTS: PREPARATION 1 onion 2 cloves garlic 1 carrot 3 tbsp sunflower oil 300 g minced beef 100 ml red wine 2 tbsp tomato purée 1 large tin peeled tomatoes 2 bay leaves ½ tsp basil Salt Pepper, freshly ground 1. Peel and finely chop the onion and garlic. Peel and finely dice the carrot. Per serving: 299 kcal, 9 g carbs, 20 g fat, 18 g protein 2. Heat the frying pan as indicated and after the acoustic signal, add the oil and vegetables to the frying pan. 3.
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Peanut sauce with coconut milk [Index:] MCRC01072806_BO_Erdnusssauce_m_Kokosnussmilch-009MCRC01072984_SE_Erdnusssauce_m_Kokosnussmilch-013MCRC01072926_NF_Erdnusssauce_m_Kokosnussmilch-003MCRC01072596_BA_Erdnusssauce_m_Kokosnussmilch-014Side dishesPreparation methodsRoastingRecipe categoriesSide dishes, Bakes For 4 servings 30
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INGREDIENTS: PREPARATION 1 clove garlic 20 g fresh ginger 1 chilli 1 tbsp cooking oil 4 tbsp peanut butter 200 ml chicken stock 200 ml unsweetened coconut milk 2 tbsp soy sauce 2 spring onions 1. Peel the garlic and ginger. Wash and core the chilli. Cut everything into small pieces. Per serving: 168 kcal, 4 g carbs, 13 g fat, 8 g protein 5. Season with soy sauce. 2. Heat the frying pan as indicated. After the acoustic signal, add the cooking oil, garlic, ginger and chilli and fry for 6 minutes. 3.
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Orange and leek sauce [Index:] MCRC01072866_BO_Orangensauce_m_Lauch-020MCRC01072517_SE_Orangensauce_m_Lauch-014MCRC01072953_NF_Orangensauce_m_Lauch-029MCRC01072726_BA_Orangensauce_m_Lauch-021Side dishesPreparation methodsRoastingRecipe categoriesSide dishes, Bakes For 4 servings 32
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INGREDIENTS: PREPARATION 1 leek, 150 g 20 g butter, chilled 1 tbsp cooking oil 1 tsp tarragon 1 clove garlic 1 chilli 100 ml vegetable stock or vegetable broth 100 ml orange juice 1. Wash the leek and cut into fine strips. Cut the butter into small cubes. Per serving: 90 kcal, 4 g carbs, 8 g fat, 1 g protein 4. Add the cold butter and cook the sauce for a further 5 minutes. 2. Heat the frying pan as indicated.
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Gorgonzola sauce [Index:] MCRC01072829_BO_Gorgonzola_Sauce-011MCRC01072991_SE_Gorgonzola_Sauce-023MCRC01072932_NF_Gorgonzola_Sauce-023MCRC01072618_BA_Gorgonzola_Sauce-018Side dishesVegetarian recipesPreparation methodsRecipe categoriesRoastingBoilingSide dishes, Bakes For 4 servings 34
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INGREDIENTS: PREPARATION 20 g butter 60 g Gorgonzola cheese 200 ml cream 1. Heat the frying pan as indicated. After the acoustic signal, add the butter and cheese to the frying pan and melt. Per serving: 238 kcal, 2 g carbs, 24 g fat, 4 g protein 2. Pour over the cream and stir occasionally. BratsensorBratstufeStufe 1Cooking.Hob.EnumType.FryingSensorLevel.
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MEAT AND FISH
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Mozzarella meatballs [Index:] MCRC01072855_BO_Mozzarella_Hackbaellchen-012MCRC01073005_SE_Mozzarella_Hackbaellchen-007MCRC01072945_NF_Mozzarella_Hackbaellchen-015MCRC01072679_BA_Mozzarella_Hackbaellchen-018MeatBeefPreparation methodsRoastingRecipe categoriesMeat For 4 servings 38
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INGREDIENTS: PREPARATION 1 small onion, approx. 70 g ½ pepper 2 tbsp cooking oil 125 g mozzarella 2 eggs 2 tbsp breadcrumbs 450 g minced beef Salt Pepper 4 tbsp cooking oil 1. Peel the onion and wash the pepper. Chop both of them finely. Heat the frying pan as indicated. After the acoustic signal, fry the onion and pepper in 2 tbsp oil until soft and place to one side. Per serving: 551 kcal, 8 g carbs, 43 g fat, 33 g protein 2. Cut the mozzarella into eight cubes. BratsensorBratstufeStufe 2Cooking.Hob.
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Chicken and peach skewers [Index:] MCRC01072884_BO_Pfirsich_Gefluegelspiesse-012MCRC01072538_SE_Pfirsich_Gefluegelspiesse-010MCRC01072959_NF_Pfirsich_Gefluegelspiesse-015MCRC01072737_BA_Pfirsich_Gefluegelspiesse-007PoultryChickenPreparation methodsRoastingRecipe categoriesPoultry For 4 servings 40
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INGREDIENTS: PREPARATION 2 peaches, approx. 150 g each 500 g chicken breast 4 kebab skewers Salt Pepper, freshly ground 2 tbsp olive oil 1. Wash and peel the peaches and cut into 20 pieces of approx. 2 c m in size. Per serving: 211 kcal, 7 g carbs, 7 g fat, 30 g protein 2. Rinse the chicken breast under cold water and pat dry with kitchen towel. Cut into 20 cubes, approx. 2 cm in size too. 3. Thread the meat and the peach alternately onto the kebab skewers and season with salt and pepper. 4.
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Mediterranean fish skewers [Index:] MCRC01072853_BO_Mediterrane_Fischspiesse-014MCRC01073004_SE_Mediterrane_Fischspiesse-010MCRC01072944_NF_Mediterrane_Fischspiesse-014MCRC01072640_BA_Mediterrane_Fischspiesse-015FishSaltwater fishFreshwater fishPreparation methodsRoastingRecipe categoriesFish For 4 servings 42
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INGREDIENTS: PREPARATION 200 g red perch fillet ½ red pepper 1 small courgette, approx. 100 g 12 prawns without shells 4 kebab skewers 1 lemon 4 tbsp olive oil ½ tsp thyme ½ tsp rosemary ½ tsp oregano ½ tsp basil 1 clove garlic Salt Pepper, freshly ground 3 tbsp vegetable oil 1. Rinse the fish fillet under cold water and pat dry with kitchen towel. Cut it into large cubes. Per serving: 276 kcal, 2 g carbs, 23 g fat, 15 g protein BratsensorBratstufeStufe 3Cooking.Hob.EnumType.FryingSensorLevel.
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Rump steak with crispy fried onions MCRC01072896_BO_Rumpsteak_m_Roestzwiebeln-006MCRC01072563_SE_Rumpsteak_m_Roestzwiebeln-016MCRC01072967_NF_Rumpsteak_m_Roestzwiebeln-018MCRC01072762_BA_Rumpsteak_m_Roestzwiebeln-015MeatBeefPreparation methodsRoastingRecipe categoriesMeat For 2 servings 44 [Index:]
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INGREDIENTS: PREPARATION 1 large onion, approx. 150 g ½ tsp ground paprika 2 tbsp flour 200 ml vegetable oil 2 rump steaks, 180 g each 1 tsp vegetable oil Salt Pepper, freshly ground 1. Peel the onions and cut into thin rings. Mix the paprika and flour together and toss the onion rings in the mixture. Shake off the excess flour. Per serving: 670 kcal, 15 g carbs, 50 g fat, 41 g protein 2. Heat the frying pan as indicated.
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Pork escalope in a herb and garlic crumb coating MCRC01072903_BO_Schnitzel_m_Kraeuter_Knoblach_Panade-011MCRC01072574_SE_Schnitzel_m_Kraeuter_Knoblach_Panade-013MCRC01072973_NF_Schnitzel_m_Kraeuter_Knoblach_Panade-019MCRC01072770_BA_Schnitzel_m_Kraeuter_Knoblach_Panade-020MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 4 servings 46 [Index:]
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INGREDIENTS: PREPARATION 2 eggs 2 tbsp flour 8 tbsp breadcrumbs 1 clove garlic ½ tsp basil, dried ½ tsp oregano, dried 4 pork escalopes, 120 g each Salt Pepper, freshly ground 5 tbsp sunflower oil 1. Whisk the eggs in a bowl. Also put the flour and breadcrumbs in bowls. Per serving: 457 kcal, 28 g carbs, 22 g fat, 36 g protein 2. Peel and finely chop the garlic. Add to the breadcrumbs with the herbs and mix it all. 3. Rinse the escalope under cold water and pat dry with kitchen towel.
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Fillet of pork wrapped in bacon [Index:] MCRC01072905_BO_Schweinefilet_im_Speckmantel-006MCRC01072575_SE_Schweinefilet_im_Speckmantel-006MCRC01072974_NF_Schweinefilet_im_Speckmantel-014MCRC01072779_BA_Schweinefilet_im_Speckmantel-006MeatPorkPreparation methodsRoastingRecipe categoriesMeat For 4 servings 48
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INGREDIENTS: PREPARATION 400 g fillet of pork Salt Pepper, freshly ground 8 rashers bacon 1 tbsp vegetable oil 1. Rinse the fillet of pork under cold water and pat dry with kitchen towel. Cut into eight pieces of equal size and season very lightly with salt and pepper. Per serving: 257 kcal, 0 g carbs, 18 g fat, 24 g protein 2. Wrap the bacon rashers round them. 3. Heat the frying pan as indicated.
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Filled chicken breast rolls [Index:] MCRC01072826_BO_gefuellte_Haehnchenbrustroellchen-010MCRC01072989_SE_gefuellte_Haehnchenbrustroellchen-015MCRC01072930_NF_gefuellte_Haehnchenbrustroellchen-009MCRC01072613_BA_gefuellte_Haehnchenbrustroellchen-020PoultryChickenPreparation methodsRoastingRecipe categoriesMeat For 4 servings 50
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INGREDIENTS: PREPARATION 1 Chicken breast, 150-200 g 1 courgette 6 slices serrano ham 1 tbsp cooking oil, e.g. olive oil Salt Black pepper 1. Rinse the chicken breast briefly under cold water and pat dry with kitchen towel. Cut down the side to create a large, flat piece. Do not cut right through. Per serving: 157 kcal, 1 g carbs, 5 g fat, 28 g protein 2. Cut the courgette lengthways into slices approx. 5 mm thick and season with salt and pepper. 3.
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Fried trout [Index:] MCRC01072820_BO_Gebratene_Forelle-007MCRC01072987_SE_Gebratene_Forelle-012MCRC01072928_NF_Gebratene_Forelle-12MCRC01072606_BA_Gebratene_Forelle-009FishSaltwater fishFreshwater fishPreparation methodsRoastingRecipe categoriesFish For 2 servings 52
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INGREDIENTS: PREPARATION 2 trout, 250 g each Salt Pepper, freshly ground 2 tbsp vegetable oil 1. Rinse the trout briefly in cold water and pat dry with kitchen towel. Per serving: 389 kcal, 0 g carbs, 20 g fat, 51 g protein 2. Season the fish with salt and pepper inside and out. 3. Heat the frying pan as indicated. After the acoustic signal, add the cooking oil and trout to the frying pan and fry on both sides. BratsensorBratstufeStufe 3Cooking.Hob.EnumType.FryingSensorLevel.
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VEGETABLES AND STIR FRIES
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Fried mushrooms [Index:] MCRC01072825_BO_Gebratene_Pilze-005MCRC01072988_SE_Gebratene_Pilze-009MCRC01072929_NF_Gebratene_Pilze-029MCRC01072607_BA_Gebratene_Pilze-007Side dishesVegetablesMushroomsPreparation methodsRoastingRecipe categoriesSide dishes, Bakes For 2 servings 56
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INGREDIENTS: PREPARATION 400 g button mushrooms 1 clove garlic 75 g diced bacon 2 tbsp sunflower oil 1 tbsp sesame seeds 1 tsp salt 1. Trim and slice the mushrooms. Peel and chop the garlic finely. Per serving: 424 kcal, 3 g carbs, 41 g fat, 13 g protein 2. Heat the frying pan as indicated and after the acoustic signal, add the cooking oil, button mushrooms, diced bacon and garlic to the frying pan. Fry, stirring continuously until the mushrooms are cooked and slightly brown. 3.
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Filled pancakes [Index:] MCRC01072828_BO_Gefuellte_Pfannkuchen-012MCRC01072990_SE_Gefuellte_Pfannkuchen-011MCRC01072931_NF_Gefuellte_Pfannkuchen-007MCRC01072614_BA_Gefuellte_Pfannkuchen-014Savoury bakingVegetarian recipesPreparation methodsRoastingRecipe categoriesVegetarian recipes For 2 servings 58
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FOR THE PANCAKE BATTER: PREPARATION 100 g flour 2 eggs 150 ml milk Salt 4 tsp sunflower oil 1. For the pancakes, prepare a smooth batter with the flour, eggs, milk and salt. FOR THE FILLING: 3. Heat the frying pan as indicated and after the acoustic signal, add 1 tsp oil to the frying pan. Pour a quarter of the batter into the frying pan to make a thin pancake and cook for 1-2 minutes on each side. Cook three other pancakes one after another in the same way and keep them warm. ½ pepper, approx.
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Stir-fried rice [Index:] MCRC01072889_BO_Reispfanne-002MCRC01072552_SE_Reispfanne-011MCRC01072963_NF_Reispfanne-015MCRC01072749_BA_Reispfanne-019Vegetarian recipesPreparation methodsRoastingRecipe categoriesVegetarian recipes For 4 servings 60
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INGREDIENTS: PREPARATION 1 carrot 1 onion 1 clove garlic 1 small red pepper 150 g white cabbage 3 eggs 4 tbsp soy sauce 300 g rice, cooked Salt Pepper, freshly ground 2 tbsp parsley, chopped 4 tbsp cooking oil 1. Peel the carrot, onion and garlic and dice finely. Wash and de-seed the pepper and wash and trim the cabbage. Cut the pepper and the cabbage into strips. Per serving: 311 kcal, 28 g carbs, 17 g fat, 10 g protein 2. Mix the eggs with 1 tbsp soy sauce. 3. Heat the frying pan as indicated.
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Stir-fried scampi [Index:] MCRC01072901_BO_Scampi_Pfanne-013MCRC01072570_SE_Scampi_Pfanne-018MCRC01072972_NF_Scampi_Pfanne-015MCRC01072766_BA_Scampi_Pfanne-011FishSeafoodPreparation methodsRoastingRecipe categoriesFish For 2 servings 62
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INGREDIENTS: PREPARATION 1 red chilli 3 cloves garlic 200 g scampi without heads and shells 6 tbsp olive oil 150 g cherry tomatoes 80 g olives pitted Salt 2 tbsp lemon juice 1 bunch parsley 1. Wash and halve the chilli. Remove the seeds. Peel the garlic and chop together with the chilli. Per serving: 505 kcal, 7 g carbs, 43 g fat, 21 g protein 2. Chop the parsley finely and place to one side. 3. Heat the frying pan as indicated. Fry the scampi briefly in hot olive oil.
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Stir-fried noodles [Index:] MCRC01072860_BO_Nudelpfanne-010MCRC01072505_SE_Nudelpfanne-013MCRC01072951_NF_Nudelpfanne-026MCRC01072716_BA_Nudelpfanne-011Side dishesMeatBeefPreparation methodsBoilingRoastingRecipe categoriesMeat For 4 servings 64
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INGREDIENTS: PREPARATION 1 bunch spring onions 2 carrots 1 piece ginger, walnut-sized 2 cloves garlic 3 tbsp cooking oil 200 g minced beef 150 g bean sprouts 250 g cooked noodles 4 tbsp soy sauce Lemon juice Salt Cayenne pepper 1. Peel the spring onions and the carrots and cut into small strips. Peel the ginger and garlic and chop finely. Per serving: 350 kcal, 27 g carbs, 19 g fat, 19 g protein 2. Heat the frying pan as indicated.
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EGG DISHES
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Frittata with vegetables, bacon and cheese MCRC01072812_BO_Frittata_m_Zucchini_u_Parmesan-012MCRC01072986_SE_Frittata_m_Zucchini_u_Parmesan-014MCRC01072927_NF_Frittata_m_Zucchini_u_Parmesan-014MCRC01072601_BA_Frittata_m_Zucchini_u_Parmesan-018Savoury bakingPreparation methodsRoastingRecipe categoriesBaking For 4 servings 68 [Index:]
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INGREDIENTS: PREPARATION 1 leek 200 g bacon 1 courgette, approx. 100 g 25 ml olive oil 6 eggs 75 g Parmesan, grated Salt 1. Cut the leek into thin strips, the bacon into strips and the courgette into slices approx. 5 mm thick. Season the leek and courgette with salt. 2. Heat the frying pan as indicated. After the acoustic signal, add the cooking oil and the leek to the frying pan and fry for 5-8 minutes. 3. Add the bacon to the leek and fry for a further 5-7 minutes.
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Eggs with tomatoes and serrano ham [Index:] MCRC01084538_BO_Eier_m_Tomaten_u_Serranoschinken-008MCRC01072983_SE_Eier_m_Tomaten_u_Serranoschinken-005MCRC01072924_NF_Eier_m_Tomaten_u_Serranoschinken-008MCRC01072593_BA_Eier_m_Tomaten_u_Serranoschinken-018Side dishesPreparation methodsRoastingRecipe categoriesSide dishes, Bakes For 4 servings 70
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INGREDIENTS: PREPARATION 150 g onions 120 g serrano ham 2 tbsp cooking oil, e.g. olive oil 600 g passata 6 eggs Herbs to taste,e.g basil 1. Peel the onions. Finely dice the onion and the ham. Per serving: 354 kcal, 11 g carbs, 26 g fat, 19 g protein 2. Heat the frying pan as indicated. After the acoustic signal, add the cooking oil and the onions to the frying pan and fry for 7 minutes. 3. Add the Serrano ham and fry lightly with the onions for 2 minutes. BratsensorBratstufeStufe 1Cooking.Hob.EnumType.
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Italian omelette [Index:] MCRC01072838_BO_Italienisches_Omelett-006MCRC01072996_SE_Italienisches_Omelett-019MCRC01084549_NF_Italienisches_Omelett-014MCRC01072632_BA_Italienisches_Omelett-011Savoury bakingVegetarian recipesPreparation methodsRoastingRecipe categoriesVegetarian recipes For 4 servings 72
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INGREDIENTS: PREPARATION 1 jar dried tomatoes in oil, filling quantity 285 g 125 g mozzarella 8 eggs 150 ml cream Salt Black pepper, freshly ground 1 bunch fresh basil 4 tsp butter 1. Drain the dried tomatoes and the mozzarella and cut them both into small pieces. Per serving: 452 kcal, 9 g carbs, 36 g fat, 23 g protein 2. Whisk the eggs with the cream. Rinse the basil and shake it dry. Put some basil leaves to one side. Cut the rest into small pieces and mix it into the egg mixture.
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Potato omelette [Index:] MCRC01072842_BO_Kartoffelomelett-013MCRC01072999_SE_Kartoffelomelett-016MCRC01072939_NF_Kartoffelomelett-024MCRC01072634_BA_Kartoffelomelett-019Savoury bakingVegetarian recipesVegetablesPotatoesPreparation methodsRoastingRecipe categoriesVegetarian recipes For 4 servings 74
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INGREDIENTS: PREPARATION 700 g potatoes 1 onion, approx. 100 g 7 eggs 1 tsp salt Pepper, freshly ground 250 ml olive oil 1. Peel the potatoes and onions and cut into approx. 1-2 cm sized pieces. Per serving: 438 kcal, 30 g carbs, 28 g fat, 16 g protein 2. Whisk the eggs in a large bowl with salt and pepper. 3. Heat the olive oil in the frying pan as indicated. After the acoustic signal, fry the potato and onion pieces in the hot frying pan for 20-25 minutes. 4.
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DESSERTS
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Fruit in batter [Index:] MCRC01072863_BO_Obst_im_Backteig-011MCRC01072512_SE_Obst_im_Backteig-013MCRC01072952_NF_Obst_im_Backteig-016MCRC01072717_BA_Obst_im_Backteig-014DessertsPreparation methodsRoastingRecipe categoriesDesserts, Sweet desserts For 4 servings 78
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INGREDIENTS: PREPARATION 2 eggs Salt 60 g sugar 140 g flour 100 ml white wine 2 tbsp olive oil 20 pieces of seasonal fruit, e.g. strawberries, damsons, figs, banana pieces or apple slices 1. Separate the eggs and whisk the egg white with a pinch of salt until stiff. Gradually add the sugar and continue to whisk the egg white. FOR DEEP FRYING: 400 ml vegetable oil Per serving: 416 kcal, 45 g carbs, 21 g fat, 8 g protein 2. Mix the flour, white wine, olive oil and egg yolk to a smooth batter. 3.
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Index of recipes B Bolognese sauce, 28 Breaded feta sticks, 20 C Chicken and peach skewers, 40 Chicken nuggets, 18 E F Eggs with tomatoes and serrano ham, 70 Filled chicken breast rolls, 50 Filled pancakes, 58 Fillet of pork wrapped in bacon, 48 Fried mushrooms, 56 Fried trout, 52 Frittata with vegetables, bacon and cheese, 68 Fruit in batter, 78 P Patatas Bravas, 22 Peanut sauce with coconut milk, 30 Pork escalope in a herb and garlic crumb coating, 46 Potato omelette, 74 R Rösti, 24 Rump steak w
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