Recipe Book - MediaShop TV · 15g soya sauce 1 tablespoon of honey 50ml of olive oil 20ml of sesame...

Recipe Book

These recipes can also be found in other languages online: https://www.mediashop.tv/DE/Nutri_Pan/

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Estamos muy comprometidos con el medio ambiente y por eso hemos decidido ponerle a disposición nuestras sabrosas recetas para descargar en

https://www.mediashop.tv/DE/Nutri_Pan/

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Dear Reader,With the Livington Nutri Pan you are getting the smart steam system for your healthy kitchen. The special feature of the Livington Nutri Pan is the innovative and individual, removable cooking tray for optimum preparation of your dishes. Use the tray in the lid for a quick and efficient preparation of, for example, meat or desserts. For tasty steamed vegetables or fish, position the cooking tray at the base of the pan – you will be thrilled by the results.The Livington Nutri Pan not only simplifies cooking, but also serves as a steamer, a pressure cooker, a rice cooker and multi cooker. Due to the innovative double-ceramic-density with non-stick effect, nothing remains stuck to the bottom of the pan and simple cleaning is effective in no time at all. Due to the extra high rim, soup or stews can also be cooked in the Livington Nutri Pan.

With that in mind, we wish you a lot of fun cooking!

Your Livington Team

Simmering Basket in the pan Simmering Basket in the lid

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Contents

StartersMuscat pumpkin chilli ............................................................................. 6

Fish soup ......................................................................................................... 8

Bulgur salad with squash ...................................................................... 10

Pasta salad with red cabbage and green onions ................. 12

Main courses

Codfish with chard and potatoes .................................................... 14

Paprika chutney with calamari .......................................................... 16

Fillet of pike with carrot curry and garlic puree ........................ 18

Falafel with Lebanese parsley salad .............................................. 20

Safron pasta with chorizo and green onions ............................. 22

Saddle of lamb with asparagus and carrots ............................. 24

Deer with baked potatoes and curd cheese in a casserole ... 26

Mushroom risotto ........................................................................................ 28

Spinach spaetzle pasta with gorgonzola ..................................... 30

Lentil stew with bacon and thyme .................................................... 32

Chicken with olives and polenta ....................................................... 34

Satay skewered kebab ............................................................................ 36

Roasted chicken breast with couscous salad ............................ 38

Butter cutlets with celery puree ........................................................... 40

Stuffed pork fillets with mushrooms and Brussels sprouts ...... 42

Beef olive with red cabbage and potatoes ................................ 44

Beef fillet with risotto and peas ........................................................... 46

DessertSugared pancake pieces with raisons set

in soft cheese and apple mouse ....................................................... 48

Pancakes with strawberries ................................................................... 50

Sugared pancake pieces with raisons ........................................... 52

Dumplings with vanilla sauce .............................................................. 54

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

chilli peppers, coriander leaves mint leaves to garnish

Muscat pumpkin chilli

4 People Easy 30 minutes

1. Wash the pumpkin well, remove the shell and the core and cut into cubes of 2 cm.

2. Cut the onion and garlic into finely cubic pieces and roast lightly.

3. Stir the tomato puree and the paprika powder and immediately pour on the coconut milk. Add seasoning and leave to simmer at a low temperature for approximately 15 minutes.

4. To that, add the pumpkin cubes, stir, and cook together for 15 minutes. Meanwhile, stir the flour smoothly with 2 tablespoons of water so that the pumpkin vegetables bind. Now steam until the pumpkin pieces are firm to the bite.

5. Serve in soup plates and sprinkle with mint, chilli peppers and finely cut coriander.

Preparation

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Ingredients2 carrots750ml vegetable stock1 clove of garlic1 slice of ginger2 bars of citronella30g pearl barley100ml of whipped cream20g of butter500g mixed fish fillets (for example, salmon, pike)ground salt and pepper

dill twigs to garnish

Fish Soup


1. Peel the carrots and cut into extra-fine, small pieces.

2. Heat the vegetable stock with garlic, sliced ginger, citronella, carrots and pearl barley in a saucepan and leave to steep for 10 minutes. Take the citronella out again.

3. Add whipped cream and butter and leave everything to gently simmer for approximately 15 minutes.

4. Cut the fillets into bite-sized pieces and leave to gently simmer in the soup for two to three minutes.

5. Season with ground salt and pepper.6. Serve in soup bowls and garnish with

dill twigs.

Preparation

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

parsley leaves and lemon slices to garnish

Bulgur salad with squash


1. Boil the bulgur gently in abundant salted water, drain and fill a bowl.

2. Cut the onion into small cubes, halve the paprika, remove the core and cut it into small pieces. Halve the tomato and remove the core then cut the pulp into small cubes. Chop the coriander and parsley leaves.

3. Remove the kuri squash from the core and cut into small pieces; heat a pan of olive oil and add the kuri squash and rotate, while covered, at a low temperature for approximately 7 minutes; put to one side.

4. Add bulgur, tomatoes, paprika, kuri squash, coriander, linseed, olive oil, orange juice and season with ground salt and pepper.

5. Fill small bowls and serve with parsley leaves and lemon slices.

Preparation

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Ingredients2 spring onions½ a red cabbage2 carrotsjuice from 1 lemonsalt250g soba pasta(buckwheat pasta from a health food shop)

Marinade:30 ml balsam vinegar 15g soya sauce1 tablespoon of honey50ml of olive oil20ml of sesame oil1 tablespoon of sesame1 garlic clove, peeled and finely chopped1 lime with skin cleaned2 coriander leaves1 red chili, halved, core removed and finely chopped

coriander leaves to garnish

Pasta salad with red cabbage and green onions


1. Cut the onion into fine, slanted slices, remove the red cabbage from the stalk and cut into fine strips, peel the carrots and cut into fine strips. Mix the red cabbage with lemon juice and salt in a bowl and leave to settle for 20 minutes.

2. Boil the soba pasta in abundant salted water and it will consistently rise like froth; it can then be rinsed with cold water and left to boil until firm to the bite and then left to chill.

3. To marinate, stir all ingredients and mix with the soba pasta.

4. Mix the vegetables and chopped coriander with the finely chopped chilli and share it all out on plates.

5. Garnish with some more coriander.

Preparation

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

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

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

Codf ish with chard and potatoes


1. Cut the chard into thick portions.2. Cut the shallots and the garlic clove

into small cubes and brown in a pan of heated olive oil; add washed, dried off chard and toss and turn for a few minutes; then add cold butter and season with ground salt and pepper and nutmeg.

3. Wash the potatoes thoroughly, leave to boil, still with the skin, in salted water, then strain the water and cut the potatoes in half; toss and turn them with some butter and finely chopped parsley, then put to one side.

4. For the fish, heat up some olive oil in the Nutri Pan; salt the fish with top side facing downwards in the pan and, with the special Nutri Pan lid, inclusive of cooking tray, covered, grill at a low temperature.

5. When the fish is almost smoothly grilled, add cold butter, ground pepper, thyme and garlic to the pan, turn over the fish and douse several times with hot butter.

6. Serve with chard and potatoes.

Preparation

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IngredientsPaprika chutney:2 yellow paprika2 red paprika1 peeled red onion1 peeled shallot1 twig of lemon thyme1 garlic clove with the skin crushed2 tablespoons of olive oilground salt and pepper2 tablespoons of granulated sugar100ml of white balsamic vinegar2 pinch of cumin spice½ tablespoon of crushed coriander grains2 tablespoons of celery leaves

Calamari:4 portions of calamari1 peeled onion3 peeled garlic cloves2 tablespoons of olive oil2 tablespoons of celeryground salt and pepper

Paprika chutney with calamari


1. Cut the paprika in half and remove the core; wash everything and put to one side.

2. Cut the onion and shallot.3. Mix up the paprika halves, the onion,

the shallot, lemon thyme, garlic, olive oil and a dash of ground salt and pepper in a pan and cook in a pre-heated oven, at 200° C, for approximately 25 minutes, until the paprika turns a lovely brown. Take out of the oven, cover with kitchen towel- allowing for easier peeling of the paprika.

4. Peel the paprika and cut into small portions.

5. In another pan, melt the sugar and add the paprika cubes, pour on vinegar and season with cumin, coriander and finely chopped parsley.

6. Cut the calamari into slices, likewise the onion and garlic. Sear all ingredients in a pan with olive oil and refine with a dash of salt and pepper and chopped parsley. Mix with 2 tablespoon of paprika chutney.

7. Serve the remaining paprika chutney in bowls and garnish with calamari rings.

Preparation

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

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

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

rocket salad and herbs to garnish

Fillet of pike with carrot curry and garlic puree


1. For the carrot puree, melt the butter in a pan and brown the finely cut carrots and garlic. Then add curry powder, milk and whipped cream and cook gently until the liquid evaporates. Afterwards, puree finely with the hand blender and season with salt.

2. For the celery puree, peel the celery and onion and cut into small cubes. Leave both to slowly cook in milk and whipped cream for approximately 25 minutes. Puree with the hand blender and add salt.

3. Salt and pepper the pike fillets, heat a pan with olive oil, then lay the fillets in the pan, with the main side facing downwards; grill until crisp, turn over, add rosemary twig and butter, in the process covering the fillets with butter.

4. Serve the purees with the pike fillets, as well as a rocket salad and some fresh herbs.

Preparation

100g prepared hummus

Hummus is perfect with Falafel and Lebanese parsley salad.

Tip

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

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

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

Falafel with Lebanese parsley salad


1. Gently cook the bulgur in salted water, strain and leave to chill; put to one side.

2. Wash the cabbage and pat dry. Finely cut the parsley and mint.

3. Cut the spring onion into thin rings.4. Put everything into a salad bowl and

mix with olive oil, lemon juice and salt. Stir the bulgur.

5. For the falafel, put the chickpeas and the beans, the lemon juice and skin and the harissa powder in the blender or chop roughly with a knife; fill up a bowl and add the chopped coriander and the smooth flour; season with salt.

6. Form small balls, and then very slowly fry to brown in a pan in olive oil.

7. For the yoghurt sauce, mix all ingredients together in a bowl.

8. Serve the Lebanese parsley salad, the falafel and hummus with yoghurt sauce.

Preparation

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Ingredients1 tablespoon of salt250g spaghetti1 tie of spring onion2 garlic cloves2 tablespoons of butter1 packet of saffron120g chorizo1 tablespoon of olive oil1 tablespoon of white wine vinegar

Safron pasta with chorizo and green onions


1. For the saffron pasta, cook the spaghetti in abundant, boiling salted water, according to package instructions, until it is firm to bite. Pour into a strainer to collect 1/8L cooking water.

2. Finely cut the spring onion; peel and finely chop the garlic.

3. Bring cooking water and butter with saffron twines to the boil, add pasta and toss and turn for a few minutes more.

4. Slice the chorizo into thin slices, heat some olive oil in a pan and fry the chorizo; add spring onion and garlic.

5. With the pasta mixed, add ground salt and pepper and white wine vinegar to taste, and serve.

Preparation

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IngredientsSaddle of lamb:500g saddle of lamb, with boneground salt and pepper1 tablespoon of olive oil1 rosemary twig1 garlic clover with skin3 lavender twigs

Vegetables:1 bunch of thin, young carrots, approximately 250g1 bunch of green asparagus, approximately 250gsalt1 tablespoon of butter

Saddle of lamb with asparagus and carrots

4 People Easy 40 min. without resting and baking

1. Remove the saddle of lamb from the tendon, but do not cut off the fat, salt and pepper.

2. Heat up a pan with olive oil and place in the saddle of lamb, add rosemary and a halved garlic clove and slowly fry, then change course and cook in the oven at 150 C, for 10-12 minutes until ready. Shortly after half of the cooking time, spread some lavender twigs over the saddle of lamb and some of the resulting meat juice with a ladle.

3. Remove from the oven and leave to settle for a short 4 minutes, covered in foil, and then cut open.

4. Wash the carrots, remove them from the green stalks and peel.

5. Wash the asparagus and then cut off approximately 1-2cm from the stringy lower part.

6. Leave the carrots to boil in a small amount of salted water for approximately 3 minutes, then add the asparagus and leave to boil for I minute more; finally strain.

7. Heat up some butter in a pan and toss and turn the asparagus and carrots in it; salt and serve with the saddle of lamb.

Preparation

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IngredientsDeer:800g deer shouldersalt and pepper2 tablespoon of sunflower oil2 tablespoon of butter300g of diced onions200g diced bacon portions100g carrots and celery cubes1 tablespoon of tomato puree2 tablespoon of cranberry sauce250ml strong red wine500ml brown wild juice(alternatively beef soup)2 thyme twigs1 savory twig4 chopped juniper berry2 bay leaves½ tablespoon of ground cardamom½ tablespoon of pimentorubbed skin of 2 oranges30g cooking chocolateflour butter according to taste

Deer with baked potatoes and curd cheese in a casserole

4 People Medium 120 minutes

Potatoes-curd cheese-casserole:200g cooked, floury potatoes100g granular flour2 egg yolks80g curd cheese20g melted butter1 dash of nutmeg1 twig rosemary, finely trimmedground salt and pepperbreadcrumbs to sprinkle

Preparation

1. Cut the deer shoulder into cubes of 30g, salt, pepper and sear vigorously from all sides in sunflower oil. Lift the meat from the sauce pan and put to one side. Melt butter in the roast residue and toss and turn onion, bacon, carrots and celery cubes in it. Add tomato puree and continue to roast until a dark colour appears; mix in cranberry and continue to roast.

2. Infuse with red wine and wild juice (or soup). Add the deer meat, herbs and seasoning. Add orange peel with cooking chocolate to the stew and gently cook on a low flame with the special Nutri Pan, inclusive of cooking tray. Taste the stew once again and thicken with flour butter according to taste.

3. For the casserole, put the potatoes through a potato press and leave to cool off, and then knead all ingredients into dough. Grease 4 small ceramic moulds (approximately 200ml water content) with soft butter and sprinkle with breadcrumbs; fill up to ¾; Bake for approximately 20-30 minutes in a pre-heated oven, on the middle rack, at 180 C (over-under heat). Turn over the moulds and serve with deer and cranberry.

TipSoak the dried mushrooms in water

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

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

Mushroom risotto


1. Clean the fresh mushrooms with kitchen paper and cut into slices. Peel the onion and chop finely. Dissolve butter in the Nutri Pan and steam the onion until transparent. Add rice and stir everything well. Rinse with the white wine, leave to boil for a short time, and then gradually add the vegetable soup. Cover the pan with the special Nutri Pan, inclusive of cooking tray, and stir from time to time.

2. Repeat this process until the rice is firm to bite. To conclude, mix the parmesan and the parsley below the prepared risotto.

3. Serve with freshly grilled mushrooms and parmesan.

Preparation

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Ingredientsspinach spaetzle (noodles):200g spinach leaves400g granular rice4 eggs1 dash of nutmegsalt

Gorgonzola sauce:100g gorgonzola50ml whipped cream, lightly whipped100ml vegetable soup1 orange with the juice squeezed2 bay leavesground salt and pepper

cherry tomatoes and slices of toastrosemary and bay leaves to garnish

Spinach spaetzle pasta with gorgonzola


1. Defrost the spinach, dry it out well and chop very finely. Sift the flour in a bowl; mix in the eggs individually and add the spinach and nutmeg then stir. Bring the salted water to the boil.

2. Grate the dough with a colander in the boiling water and leave to simmer for 3 minutes. When the colander comes to the top remove it with a ladle and leave to drain.

3. For the sauce, boil all ingredients in a pan, stir well and season with ground salt and pepper; toss and turn and serve on plates.

4. Cut the cherry tomatoes in half, and the ham into strips and spread on top of the spätzle. Garnish with rosemary and bay leaves.

Preparation

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

Lentil stew with bacon and thyme


1. Wash the lentils well in a sieve; leave to drain. Cut the onion and bacon into small cubes.

2. Toss and turn the onion in the bacon oil and add paprika powder, thyme twig and flour; stir well.

3. Pour in the beef soup at once, stir and boil for a short time; then add the lentils and gently boil for approx. 10 minutes.

4. To conclude, mix in the cold butter and sprinkle with fresh thyme.

Preparation

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IngredientsMarinated olives:1 peeled garlic clove40g black olives1 red onion1 small red paprika20g parsley leavesground salt and pepperjuice from 1 lemon

Chicken:100g pea pods1 good dash of salt4 portions of chicken breastground salt and pepper2 tablespoons of olive oil1 tablespoon of butter

Creamy polenta:250g milk30g buttera dash of saltground pepper20g polenta20g grated parmesan

Chicken with olives and polenta


1. For the marinated olives, chop the garlic finely; cut the olives into slices and the red onion into small cubes; halve the paprika, remove the core and cut into small cubes; chop the parsley finely.

2. Now mix all ingredients together and season with salt, pepper and lemon juice.

3. Wash the pea pods and cut into thin strips and leave to boil for approx. 1 minute; rinse in very cold water and put to one side.

4. Season the chicken breasts with salt and pepper. Heat up a pan with olive oil and sear the chicken breasts on both sides; cook them in a pre-heated oven at 180 C (over-under heating) on the middle rack for approx. 10 minutes. Afterwards leave to settle for 3 minutes.

5. For the creamy polenta, boil milk, butter, with a dash of ground salt and pepper and add the polenta; stir gently at a low temperature until the polenta is soft.

6. Add the parmesan and taste; should the polenta still be too thick, add some milk or beef soup.

7. Add salt to the pea pods and toss and turn in a pan with butter.

8. Share out the polenta on plates; position the chicken breasts with the pea pods and serve with marinated olives.

Preparation

Coleslaw:1 small cabbage

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

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

2 tablespoon of white wine vinegar2 tablespoon of sesame oil

Salt

Tip

37

Ingredients4 chicken breast fillets

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

sweet sour sauce

spring onion to garnish

Satay skewered kebab


1. Cut the chicken breast fillets lengthwise into strips.

2. Halve the chilli, remove the core and finely chop it.

3. For the marinade: mix the Soya sauce, tahini paste, sesame oil, chilli and the lime juice thoroughly.

4. Blend the chicken strips in well, cover and leave in the refrigerator for a few hours.

5. Put the chicken strips on the metal skewers.

6. Heat up the groundnut oil in a grill pan and grill the skewers in it for 5 minutes, turning over once; grill all over for about 3-5 minutes. Serve on plates with a sweet sour sauce and spring onion.

7. For the coleslaw: cut the small cabbage into thin strips and mix with the rest of the ingredients; leave for 10 minutes before tasting once again and serve with the skewers.

Preparation

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Ingredients

Couscous:200g couscous200ml boiling vegetable soup1 pomegranate3 tablespoons of white wine vinegar½ tablespoon of coriander powder3 tablespoons of olive oilsalt and pepper½ bunch of mint

Chicken:4 portions of chicken breastground salt and pepper2 tablespoons of olive oil2 tablespoons of butter1 tablespoon of paprika powder

Roasted chicken breast with couscous salad


1. Pour boiling vegetable soup over the couscous and let it steep, undercover, for 10 minutes; when the entire fluid is absorbed loosen it up with a fork.

2. Halve the pomegranate and take out the core.

3. For the marinade: stir vinegar with coriander, olive oil, salt and pepper; stir in mint and pomegranate.

4. Add salt and pepper to the chicken breasts. Heat up a pan with olive oil and grill the chicken breasts in it on both sides and then bake in a pre-heated oven at 170° C for approx. 10 minutes.

5. Take out the chicken breasts and add butter and paprika powder to the pan. Afterwards, toss and turn the chicken breasts several times in the pan.

6. Share out the couscous on plates and then the chicken breasts on top of it.

Preparation

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IngredientsButter cutlet:1 bread roll500g of ground beef from veal 2 tablespoons of celery, finely chopped1 egg100ml whipped creamnutmegground salt and pepper1 tablespoon of oil100ml beef soup1 tablespoon of cold butter

Celery puree: 800g celery root1 large floury potato1 onion200ml milk250g whipped creamSalt100g butter

Yoghurt sauce: 100ml yoghurt – 3.6%juice from 1 lemon1 good dash of salt

celery leaves to garnish

Butter cutlets with celery puree


1. For the minced meat: soak the bread roll in cold water for 10 minutes then drain well and finely cut it.

2. Pre-heat the oven to 80° C. Mix the minced meat with bread roll, celery, egg and whipped cream and season with nutmeg, salt and pepper.

3. Form large and small loafs, in equal amounts, from the substance.

4. Heat up some oil in a pan. Grill the loaves on both sides at a low temperature (lasting a total of 8 minutes); remove from the pan and place in the pre-heated oven, while still warm. Rinse the rest of the meat with the beef soup and leave to gently boil, add 1 tablespoon of butter and refine. For the celery puree: peel

the celery, potatoes and the onion and cut into small cubes. Allow to slowly and gently simmer in milk and whipped cream for approx. 30 minutes. Purify with the hand blender and refine with salt and butter.

5. For the yoghurt sauce, mix all ingredients in a bowl.

6. Share the puree on plates, and serve each with 4 loafs and yoghurt sauce; garnish with celery.

Preparation

43

Ingredients2 portions of pork filletsground salt and pepper2 tablespoons of sunflower oil to grill

Filling:1 peeled onion250g mushrooms2 tablespoons of butter3 tablespoons of granulated flour1 tablespoon of grated Gouda2 tablespoons of celery leavesground salt and pepper

Brussels sprouts:500g Brussels sprouts1 tablespoon of olive oil1 tablespoon of curryjuice from 1 lemon1 tablespoon of granulated sugarground salt and pepper

4 People Medium 30 min., without resting and cooking

1. Clean the pork fillets (remove sinews) and cut lengthwise, but not right through, then beat flat with a meat hammer; season with salt and pepper.

2. For the filling, finely cut the onion, wash the mushrooms, pat them dry and finely chop them; dissolve butter in a pan and brown the onion; add the mushrooms and grill for a few minutes. Take away from the cooker and put to one side to cool down. Add the granulated flour, the Gouda and finely chopped parsley and stir well. Add salt and pepper to taste.

3. Wash the Brussels sprouts, cut off the lower part and halve lengthwise. Heat up some olive oil in a pan and slowly grill the halved Brussels sprouts, always tossing and turning; when the Brussels sprouts are really soft, add curry, lemon juice and granulated sugar, as well as adding salt and pepper to taste.

4. Spread the mushroom mix evenly over the pork fillets, unrolling them tightly and arrange with a toothpick.

5. Heat up a pan with sunflower oil and grill the pork fillets all around; bake them in a pre-heated oven at 180° C on the middle rack for 15-20 minutes; leave to settle, covered, for 5 minutes, then cut into slices.

6. Serve the Brussels sprouts with sliced pork fillets.

Stuffed pork f illets with mushrooms and Brussels sprouts

Preparation

45

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

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


1. Season the sliced and pounded beef cutlets with salt and pepper; smear with mustard and fill the 4mm thick strips with carrot, ham and gherkin. Roll into an olive and strengthen with a toothpick.

2. Roast in sunflower oil, add tomato puree, thyme twigs and roast together (the tomato puree should become a red brown colour); rinse with wine and pour in juice or water. Gently stew at a low temperature with the special Nutri Pan covered by its lid. Add some water at a high loss of fluidity.

3. Smoothly stir flour and water and stir in the sauce; leave to come to a boil and add salt to taste.

4. Remove the red cabbage from the stem and cut into thin strips; mix it well red wine, orange juice and red wine vinegar. Leave for 2 hours.

5. Peel the onion, garlic and cut into small cubes.

6. Gently caramelize the butter and granulated sugar; brown the onion and garlic and add the red cabbage and the marinade; season with salt and pepper. Leave to boil at a low heat and covered, until the cabbage is soft. Mix in cranberry and leave to cool down. Peel the potatoes and quarter them, then leave them to slowly boil in salted water at a low temperature; finally strain. Gently roast the pignolia in a pan without fat, leave to cool down, add butter and add salt to taste. Serve the olives, red cabbage and potatoes on plates.

Beef olive with red cabbage and potatoes

Preparation

47

IngredientsRisotto:1 small onion1 tablespoon of butter150g round grain rice1/8l white wineapprox. 450ml hot vegetable soup2 tablespoons of grated parmesan30g peas2 tablespoons of mint leaves2 tablespoons of pre-made or self-made pesto

Beef f illet:4 180g beef filletsground salt and pepper3 tablespoons of olive oil


1. Peel the onion and chop finely; dissolve the butter in a sauce pan and steam the onion in it; add the rice and stir everything well, then rinse with the white wine; leave to boil for a short time and gradually add the vegetable soup, stirring from time to time.

2. Repeat this process until the rice is firm to bite. To conclude, add the parmesan, the peas, the mint and the pesto, while still stirring through briefly.

3. Salt and pepper the beef fillets. Heat up a pan with olive oil, lay the fillets in and slowly grill each one, on both sides, for 4 minutes, with foil covering and leave to settle in a warm place for a further 4 minutes.

4. Serve the risotto with the beef fillet on top and garnish with mint.

Beef f illet with risotto and peas

Preparation

49

Ingredients500g curd cheese1 good dash of salt1 packet of vanilla sugar1 cleaned lemon80g icing sugar4 tablespoons of semolina40g corn starch4 egg yolks4 egg whites50g refined sugar2 tablespoons of butter1 glass of apple mousse

Sugared pancake pieces with raisons set in soft cheese and apple mousse

4 People Easy 30 minutes without baking

1. Smoothly stir curd cheese, salt, vanilla sugar, lemon skin, icing sugar, semolina, corn flour and the yolk in a bowl.

2. Beat the white of the egg, while gradually adding the granulated sugar, until a creamy snow-like texture arises below the substance.

3. Warm up some butter in a pan, pour in the mixture and gently heat in the oven for 30 seconds, and then bake in a pre-heated oven at 180° C, on the middle rack for approx. 20 minutes. Take out of the oven and break into uneven portions with 2 forks.

4. Arrange on plates and serve with apple mousse.

Preparation

TipNougat sauce:200ml milk

150g nougat, cut into small pieces

For the nougat sauce, boil the milk and put the small pieces of nougat into the hot milk to

dissolve and then stir until smooth.

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

strawberries, walnuts and mint leaves to garnish

Pancakes with strawberries


1. Whisk the milk with flour, sugar and salt and then gradually mix in the eggs. Should any lumps have formed, pour the mixture through a sieve. Leave the mixture to settle for approx. 15 minutes.

2. Pre-heat the oven to 50° C. Heat up a coated pan and grease sparsely with oil. Pour in as much of the mixture to thinly cover the base of the pan. Gently hold the pan at a slant and swivel it so that the mixture blends evenly. When the upper side is dry and the bottom has taken on a colour, turn the pancake around.

3. Bake further pancakes from the remaining mixture in the same way.

4. Garnish the pancakes with strawberries, walnuts and mint leaves.

Preparation

If you sprinkle the pancake with sugar, before turning it, as well as dripping some melted butter on it, thereby,

caramelizing it, it will taste even better.

Tip

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

icing sugar to sprinkle

Sugared pancakes with raisons

4 People Easy 30 min., without resting and baking

1. Carefully stir milk with flour, and a dash of sugar, as well as salt with the whisk in a bowl.

2. Now, stir in the eggs, short and quick, so that the mixture will be frothy.

3. Let a butter-oil blend get hot in the Nutri Pan or another coated pan; pour in the mixture and quickly cover with the special Nutri Pan lid, inclusive of cooking tray, and bake at a medium temperature until golden brown.

4. Now turn over and bake the other side in the same way.

5. Break into portions with two forks, add the raisins and, according to taste, some knobs of butter and refined sugar in the pan, thereby caramelizing the pancakes.

6. Arrange, and sprinkle with icing sugar before serving.

Preparation

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IngredientsLeaven:30ml lukewarm milk30g smooth flour30g refined sugar20g yeast

Flour:250g smooth flour20g refined sugar1 egg yolk1 egg1 dash of salt60g of soft butter150g apricot jam150g fluid butter to spread on

Vanilla sauce:3 egg yolks

40g refined sugar

250ml milk

1 vanilla pod, halved lengthwise and the

vanilla scrapped out with the back of a knife.

mint and apple mousse to garnish

Dumplings with vanilla sauce


1. For the leaven, warm up 30ml of milk and stir with 30g of flour and 30g of sugar and yeast.

2. Leave the leaven covered, in a warm place, to double in size.

3. Knead the rest of the flour, refined sugar, egg yolk, egg, salt and leaven into smooth dough. To conclude, add room temperature butter and knead the dough until smooth.

4. Leave to double in size.5. On a lightly floured work surface, roll it

out to a thickness of 1cm and cut out 10 cm rolls with a round pastry cutter; put 1 table spoon of apricot jam in the middle of each and form the rolls into a ball.

6. Dip in fluid butter and place in a pan.7. Leave the dumplings to rise once

again for 1 hour.

8. Bake in a pre-heated oven at 180° C (over-under heat) on the middle rack for approx. 20-30 minutes.

9. For the vanilla sauce, whisk the milk, egg yolks and refined sugar. Boil the milk and the scrapped out vanilla; let the milk cool down and stir into the egg yolk mixture quickly. Pour into a saucepan and stir slowly with a spatula until a creamy texture heats up. Do not let the sauce boil. As soon as the substance lies evenly on the ladle and forms soft, roseleaf like bubbles, pass it through a sieve. Serve the dumplings lukewarm with mint and some apple mousse.

Preparation

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