Recipes


Recipes

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Preparation Instructions  For Bread Baking

In the Oven
Mix ½ packet Bread Baking Mixture and approx. 330ml ( or a whole packet and approx. 660ml) lukewarm water until the dough is not sticky any more. For Ciabatta please put 1 Tblspoon olive oil for 1/2 packet or 2 tblspoons for a whole packet. It is recommended to pour in the water step by step. Although the mixture already contains yeast it is advisable to add 1 teaspoon of dry yeast, just to be on the safe side. Cover the dough with plastic foil and leave it for 30 minutes. Put some flour on your hands and form a big bread or several small ones and put on a greased tray or in a greased form. Let it stand at a warm place (max. 50°C) until it is risen obviously. It takes 15–45 minutes, depending on the temperature. To avoid the outside of the dough to dry, spray it with water or cover with plastic foil. Preheat the oven to 230°C (210°C in circulating mode). Put the bread together with a fire resistant bowl of water in the oven . Lower the temperature to 200°C (180°C at circulating mode) after 10 minutes. Baking times 1 bread from 1000g bread baking mixture: 55–70 minutes 1 bread from 500g bread baking mixture: 45–60 minutes Small breads: 15–25 minutes

In the Bread Maker

Put approx. 320ml water (20-25°C), then ½ packet of the bread baking mixture in the bread maker. For Ciabatta please add 1 tblspoon olive oil. Although the mixture already contains yeast it is advisable to add 1 teaspoon of dry yeast, just to be on the safe side. Chose a program with 2.5-3 hours working time.

Preparation Instructions for Yoghurt Mousse

One sachet requires 200ml water and 150g yoghurt
Put 200ml water and 150g yoghurt in a stirring receptable which was rinsed out with hot water before.
Add the powder and mix well with electric mixer on lowest speed, then on highest speed for around 3 minutes.
Pour the mixture in small dessert bowls or a glass bowl and leave in the fridge for a minimum of 1 hour.  Enjoy your Yoghurt Mousse!

Summer Cake „Peach-Passion fruit“

Content: 160g short-crust pastry, 120g cream powder, 80g peach-passion fruit-sauce, 1 cake form

What you need to add: for the cake base: 50g butter For the topping: 400g chilled whipped cream, 200ml water, 300g yoghurt (3.5% fat)

1. Prepare the form & the cake base: Build the cake form as described on its bottom and put it on a cake plate or something similar. Heat the butter in a small pot, remove from heat, add the short-crust-pastry and mix well. Put the mixture in the cake form, use a tablespoon to spread it evenly and press slightly to create a cake base. Leave it in the fridge for around 20 minutes.

2. Making the topping: Beat the whipped cream until stiff. Put the cream powder for the topping in a mixing bowl. First add 100ml cold water and stir with a whisk, then add the rest of the water and stir until well combined. Stir in the yoghurt until the mixture is smooth. Divide the whipped cream into 2 portions and stir them into the mixture. Spread the mixture evenly on the cake base. Keep the cake refrigerated at least for 2 hours.

3. Decorating the cake: Cut off a small piece of the peach-passion fruit sauce sachet and spread it evenly on the cake with a spoon. Loosen the rim of the cake form carefully with a wet knife and remove it.

Chocolate / Vanilla Pudding

What you need to add per sachet: 60g sugar (3 slightly heaped tablespoons), ½ l milk. Remark: If you make the vanilla pudding, follow exactly the instructions below. The only difference is that you only need to add 2 tablespoons sugar. Preparation:

1. Mix the pudding powder and the sugar with approx. 5 tablespoons cold milk (taken from the whole quantity), stir well.

2. Bring the rest of the milk to boil.

3. Take the milk from the fire and pour the prepared mixture in while continuously stirring and bring to boil again for a short while.

4. Pour the pudding in bowl(s) previously rinsed out with cold water. After a few hours you can overthrow the pudding. Enjoy your pudding!

Joghurt Kuchen (Yoghurt Cake)

What you need to add: 150g soft margarine or butter, 3 eggs, 150ml plain yoghurt, 2 – 4 tablespoons hot water for the icing

Preparation of dough: Put cake mix, margarine or butter, the eggs and the yoghurt in a mixing bowl. Mix for a short while with an electric mixer on low speed. Then mix with highest speed for about 3 – 4 minutes until dough is smooth.

Bake dough: Grease a square baking tin 25cm long, fill in the dough and smooth it. Bake the cake in the middle of the oven.

Electric:               175°C (pre-heated)

Gas:                      2nd level (pre-heated)

Fan-Assisted:     ca. 150°C

Baking time:       50 – 60 minutes

Baking process: After 10 minutes baking time, cut the cake surface with a sharp knife length worth around 1 cm deep. Before taking out the cake, prick a wooden stick in the middle of the cake. If no dough is sticking on the stick, the cake is ready.

Remove it from the baking tin and place on a bared tray to cool it down for about 10 minutes. Mix the sachet with the icing with 2 – 4 tablespoons hot water until smooth. Remove pot from fire, cut open the sachet at one corner. Put the icing on the cake and smooth with a knife. Let cool down.

Nuss Kuchen (Nut Cake)

What you need to add: 150g soft margarine or butter, 3 eggs, 100ml water or milk, 2 – 4 tablespoons hot water for the icing

Preparation of dough: Put cake mix, margarine or butter, the eggs and water or milk in a mixing bowl. Mix for a short while with an electric mixer on low speed. Then mix with highest speed for about 3 – 4 minutes until dough is smooth.

Bake dough: Grease a square baking tin 25cm long, fill in the dough and smooth it. Bake the cake in the middle of the oven.

Electric:               175°C (pre-heated)

Gas:                      2nd level (pre-heated)

Fan-Assisted:     ca. 150°C

Baking time:       50 – 60 minutes

Baking process: After 10 minutes baking time, cut the cake surface with a sharp knife length worth around 1 cm deep. Before taking out the cake, prick a wooden stick in the middle of the cake. If no dough is sticking on the stick, the cake is ready.

Remove it from the baking tin and place on a bared tray to cool it down for about 10 minutes. Mix the sachet with the icing with 2 – 4 tablespoons hot water until smooth. Remove pot from fire, cut open the sachet at one corner. Put the icing on the cake and smooth with a knife. Let cool down.

Schoko Flocken Kuchen (Choco Flakes Cake)

What you need to add: 150g soft margarine or butter, 3 eggs, 100ml water or milk

Preparation of dough: Put cake mix, margarine or butter, the eggs and water or milk in a mixing bowl. Mix for a short while with an electric mixer on low speed. Then mix with highest speed for about 3 – 4 minutes until dough is smooth. Finally, mix in the chocolate flakes (keep 1 teaspoon for the garnish).

Bake dough: Grease a square baking tin 25cm long, fill in the dough and smooth it. Bake the cake in the middle of the oven.

Electric:               175°C (pre-heated)

Gas:                      2nd level (pre-heated)

Fan-Assisted:     ca. 150°C

Baking time:       50 – 60 minutes

Baking process: After 10 minutes baking time, cut the cake surface with a sharp knife length worth around 1 cm deep. Before taking out the cake, prick a wooden stick in the middle of the cake. If no dough is sticking on the stick, the cake is ready.

Remove it from the baking tin and place on a bared tray to cool it down. Put the sachet with the chocolate icing in hot water. Remove pot from fire, cut open the sachet at one corner. Put the chocolate icing on the cake and smooth with a knife. Decorate with the rest of the chocolate flakes.

Preparation Chili con Carne

1 packet requires 200g minced meat and 1 tin (425ml) read beans

Preparation: Fry the minced meat. Pour 250 – 300ml water in and stir in the content of the sachet. Wash the beans, add and boil everything together for 5 minutes. Stir from time to time – ready!

Mashed Potatoes

Preparation Instructions For one sachet: Bring ½ litre water to boil, add one teaspoon (not heaped)salt and remove pot from fire.Pour ¼ litre cold milk in. If you like, also add a piece of butter or margarine. Stir the content of the sachet in, let stand for one minute and stir again slightly (not strong).

For several sachets:

Sachets                    Water                   Milk                       Salt

2                                      1l                          1/2 l                   1 teaspoon

3                                    1 1/2l                      3/4l                 1 ½ teaspoons

Suggestion:Replace the milk with hot water in which you dissolve some vegetable stock.

Preparation Gulasch

1 packet requires 500g meat cut in cubes Preparation: Stir content of the sachet in 375ml of warm water and bring to boil. Add the meat. Leave it for 1 ½ hours in the closed pot at low heat, stir slightly from time to time.

Preparation Züricher Geschnetzeltes

1 packet requires 250g meat and 150g Champignons Preparation: Fry the meat in hot oil, take out & keep warm. Fry the cleaned, sliced champignons, pour 300ml cold water in and stir in the content of the sachet. Bring to boil and let it simmer for one minute. Put in the meat again and heat in the sauce – ready!

Preparation Instructions for Gratinée Potatoes

One sachet of 40g powder is good for 500g potatoes.

1. Mix 375ml of water and 3 tablespoons of liquid cream, stir content of the sachet in and bring it to boil.

2. Add 500g raw, thin sliced potatoes and stir. Let it cook on low fire for about 3-4 minutes. Stir from time to time.

3. Fill the potatoes in a flat, fatted baking dish. Pour 30g of grated cheese on top and bake in the preheated oven for 30-40 minutes.Alternatavely, you can replace the potatoes with boiled broccoli.

Potato Dumplings

Stir content of the packet with a whisk in 0.75l cold water and let stand for 10 minutes.Wet your hands and form around 12 dumplings (90g) and put in slightly salted boiling water.

Bring to a quick boil and simmer on low heat for around 20 minutes in the open pot. Take dumplings out with a skimmer.

Suggestion:Mix small meat pieces, vegetables or cranberries in the dough to get more tasty varieties.  Enjoy your meal!

Salmon Cream Gratinee (Lachs-Sahne-Gratin)

Put 250g salmon in an oven-prove dish, stir content of sachet in 250ml liquid cream and pour over salmon. Bake in the oven at 200°C for 25 – 30 minutes. Serve with noodles or rice. Enjoy your salmon!

Salmon in Herbal Dill- Sauce (Seelachs in Kräuter-Dill-Sauce)

Put 350g of salmon in an oven-prove dish. Stir content of sachet in 200ml of liquid cream and pour over the salmon.
Bake in the oven at 200°C for 25 – 30 minutes.
Serve with noodles or rice.    Enjoy your salmon!

Preparation for Bauerntopf

1 packet requires 250g minced meat, 1 Paprika (yellow, green or red), 300g potatoes Preparation: Fry 250g minced meat in hot oil, add the paprika cut in cubes and the peeled raw potato pieces and fry together for a short while. Pour 250ml water in, stir content of sachet in and bring to boil. Let it cook on low heat for 25 minutes with the pot covered. Sir from time to time – ready!

Chicken-Fillet Parma Style (Schweinefilet ‘a la Parma’…)

What you need to add: 400g chicken-fillet, 4 slices of beef gammon, 2 red & 1 green capsicums in cubes, 200g cream cheese, olive oil

Preparation: Fry paprika cubes in a bit of olive oil, add content of the sachet and 250ml water, bring to boil for a short while and put in an oven dish. Cut the chicken fillet in 8cm long pieces, wrap in gammon and put in the oven dish. Put the cheese with a spoon as small balls on top of the meat. Bake in the oven at 180 C for 25 – 30 minutes.

Filled Meat Loaf (Gefuellter Leberkaese)

What you need to add: 3 pieces of meat loaf, 3 slices cheese, tomato slices, 200g cream

Preparation: Cut a pocket in the meat loaf and fill with a slice of cheese and 2 slices tomatoes. Put the filled meat loafs in an oven dish and top with the other tomato slices. Mix content of the sachet with cream and 200ml water and pour over the meat loafs. Cover with aluminium foil and bake at 180 C for 25 minutes, remove foil and bake for another 15 minutes.

Huettenpfanne

Preparation: Pour 500ml cold water in a pan. Stir in content of sachet and bring to boil. Cook at medium heat (please check the duration on your respective packet) until you get the desired consistency. Stir from time to time.

Rahmsauce, Delikatess Sauce, Jaegersauce, Gefluegelsauce

Preparation (same way for all types): Stir the content of one sachet in 250ml of boiling water with a whisk and let it boil for one minute – ready!

Meat Gratinee w. Pickled Cabbage ( Kasseler-Auflauf m. Sauerkraut)

What you need to add: 500g potatoes, 500g Sauerkraut (pickled cabbage), 300g of minced meat, 200g cream

Preparation: wash the Sauerkraut for a short while in a colander, press out the water and put the Sauerkraut in an oven dish. Form small balls from the minced meat and place on the Sauerkraut. Peel the potatoes and cut thin slices. Put them in an array shape on top of the Sauerkraut and the meat. Mix the content of the sachet with the cream and 400ml water and pour over the potatoes. Cover with aluminium foil and bake at 180 C for 40 minutes, remove the foil and bake for another 10 – 20 minutes.

Noodle-Meat Gratinee (Nudel-Schinken Gratin)

What you need to add: 125g noodles, 125g minced meat, 50g grated cheese, 100ml cream

Preparation: Put 250g uncooked noodles in a flat oven dish, pour over 125g minced meat (slightly fried). Warm 400ml water and 100ml liquid cream, stir in content of sachet, bring to boil while stirring and leave boiling for a minute. Pour the sauce over the noodles and the meat, top it with the grated cheese and bake in the pre-heated oven at 200 C (circulating air 175 C) for around 25 minutes.

Risotto (for all 3 different types)

Preparation: Pour 700ml of cold water (if you use 2 sachets 1200ml water) in a big pan (O ca. 26cm, for 2 sachets O ca. 28cm). Stir in content of sachet and bring to boil. Cook with medium heat ca. 18 – 20 minutes until you get a creamy consistency. Stir from time to time. If necessary, add some water subsequently.

Roesti, ready to fry

Preparation: Put the Roestis regular in a non-sticking frying pan (do not add oil or fat) and fry for 12 – 15 minutes on both sides until golden brown

Shrimps or Poultry with Curry-Cream-Sauce (Scharfe Garnelen…)

What you need to add: Shrimps or 400g cubes of poultry, 1 red capsicum, green onions, 200g cream

Preparation: fry the shrimps (or the poultry) in a bit of oil, put on a plate. Now fry the chopped onions and capsicum and mix with the content of the sachet, the cream and 100ml water. Bring to boil and add the shrimps (poultry). Heat for a short while and serve.

Spaghetti with Sauce (all 3 types)

Preparation: Spaghetti: Put the spaghetti in 2 – 3 of boiling, slightly salted water, stir from time to time and cook for 9 – 11 minutes. Drain spaghetti in a colander.

Pilz-Rahmsauce: Heat 25g butter in a small pot, add 200ml full cream milk and the sauce powder, stir with a whisk and bring to boil for a short while – ready!

Käsesauce: Pour 250ml full cream milk in a small pot, stir in the sauce powder with a whisk, bring to boil for a short while – ready!

Tomatensauce: Put the tomato paste in a pot, fill the empty aluminium-sachet with water until the marking line and pour water in the pot. Stir in the seasoning powder and 1 tablespoon olive oil or ca. 20g butter. Bring the sauce to boil for a short while – ready!

Suppeneinlage

Preparation: All types: Pour content of sachet in the boiling hot soup.

Frittaten: Leave for ½ minute – ready!

Griessnockerl: Cook for 3 minutes, remove from fire. Leave covered for 10 minutes – ready!

Lebernockerl: Cook for 2 minutes, remove from fire. Leave covered for 15 minutes – ready!

Kaesenockerl: Cook for 1 minute, remove from fire. Leave covered for 10 minutes – ready!

How to Make your own Yoghurt

What you need

Preparation

Please take care that all items you use are absolutely clean because the yoghurt is sensitive to outside bacteria and germs.

Put milk in a pot, while heating, add milk powder ( approx. 1 cup/1l milk) and stir in with a whisk until totally dissolved. Bring milk to boil, take away from fire immediately and let it cool down until approximately 37°C. If you don’t have a thermometer, wash your hands thoroughly with soap and dry well. Put a finger inside the milk; if you can leave the finger inside for around 10 seconds and it feels a bit warmer than your body temperature (not cold or so hot that you cannot bear it), you can fill the milk in a plastic container which has a  well closing cover. Stir the yoghurt gently with the whisk and put it in the milk spoon by spoon (1 l milk needs a minimum of 3 tablespoons of yoghurt) and stir in very gently. Lay the lid on top of the plastic container, leave it slightly open and cover the plastic container with a towel. Let it stand for 3 – 4 hours outside (it’s very important that the yoghurt doesn’t get disturbed in this stage, so please take care that the yoghurt does not get shaken, e. g. that nobody bumps at the table), close the cover tightly and then put the container in the fridge (I usually leave it overnight). After approximately 8 hours, the yoghurt is ready to eat.

If you want to make new yoghurt, just take a few spoons from the self made yoghurt (latest on the third day after you made the last yoghurt) and do it again. You can do this until the yoghurt gets a bit slimy, then you better buy some new yoghurt to start again.

Pasta Pomodoro-Mozarella, Spinaci, Bolognese & Carbonara

Preparation for all four types:

Stir content of sachet in 500ml of cold water and bring to boil.

Cook on low heat in an open pot for 7 minutes (only Pomodoro-Mozarella needs 10 minutes) until you get the desired consistency. Stir from time to time.

Preparation Instructions for Sweet Bread & Cake Mix

In the Oven

Mix ½ packet Bread Baking Mixture, 50g butter, 1 egg and 250ml luke warm milk (35°C) and knit until the dough doesn’t stick in the bowl any more. Although the mixture already contains yeast it is advisable to add 1 teaspoon of dry yeast, just to be on the safe side. If you like, you can mix 50 – 100g of raisins in the dough. Cover the dough with plastic foil and leave it for 30 minutes.

Bread or Gugelhupf: Put the dough in a cake tin, round or square shape.

Plaited Yeast Bun: Separate the dough in three even pieces, roll them into strings, plait it and put it on a baking tray with baking parchment.

Buns with Raisins: Mix 100g of raisins into the dough, make little buns and put them on a baking tray with baking parchment.

Flat Fruit Cake: Roll out the dough, put it on a greased baking tin and top it with fruits, crumbles, or sliced almonds and cinnamon-sugar.

Cover  the bread, gugelhupf, plaited bun, raisin buns or  fruit cake and let it stand at a warm place until the volume has doubled. That takes about 15 – 45 minutes, depending on the temperature. Keep the outer side wet at all times so that it cannot build up a dry skin. Before you bake it, you can coat it with egg yolk. Bake at 180°C (160°C in circulating mode).

Recommended Baking Times:

Fruit Cake                                                      20-35minutes

Bread, Gugelhupf, Plaited Yeast Bun     25-35 minutes

Buns with Raisins                                       10-15 minutes

 

In the Bread Maker

First pour 250ml warm milk (30°C),  50g butter and 1 egg, then ½ packet of the bread baking mixture in the bread maker.  Although the mixture already contains yeast it is advisable to add 1 teaspoon of dry yeast, just to be on the safe side. Choose “light” for the crust and “small” for the size.