4 poached trout (250-300 g)
1 lemon
Pepper, salt
1000 g of potatoes
200 g of milk
200 g of cream
50 g of grated cheese
Salt, freshly ground pepper, nutmeg, garlic powder
PREPARING THE DOUGH
TOPPING PREPARATION OF SAUCESAUCE
INGREDIENTS PREPARING
DOUGH PREPARING THE DOUGHTOMATO SAUCE TOMATO SAUCE
SAUCE PREPARATION OF SAUCEINGREDIENTS FOR TOPPING
PREPARING THE DOUGH
480 g Cake dough (1.5 rolls)
600 g Cheese mixture;
«Emmentaler», Sbrinz, Gruyer
100 g Onions
Cut cubes 4 mm wide
Semi-white flour
Rye flour
Salt
Yeast
450 g
250 g
15 g
20 g
- Dissolve the yeast in liquid, add rest of ingredients and knead
into an elastic dough
- Cover dough and let stand 30 - 40 minutes, knead it 2 to 3
times during this time
Stir flour and eggs together until smooth,
mix in milk, cream and flavored salt
White flour
2 eggs
Cream
Milk
Flavored salt
Salt, black pepper, nutmeg
50 g
100 g
250 g
300 g
6 g
400 g of cauliflower
200 g Carotts
200 g Kohlrabi
200 g Zucchini
- Rinse cauliflower and split up and put into «Röslis»
- Peel carotts and cut into 1x1x4x cm spears
- Peel kohlrabi and cut into 1x1x4x cm spears
- Wash zucchini and cut into 1 cm wide slices
- Wash trout well inside and out, rub with lemon juice, very little spicing
- Lay out on a plate or, if you have one, in a casserole with a colander
insert (see special accessories)
All food which is suitable for thawing
and warming up
- Arrange food on plate or the dishes individually or mixed together
- Place in the oven without covering
- Peel potatoes, cut in 3 mm cubes and layer in a gratin casserole
- Flavour with salt, black pepper, nutmeg and garlic
- Mix milk and cream and pour on the potatoes
- Put cheese on last
250 g Water
50 g 1 Egg
20 g Yeast
30 g Olive oil
10 g Salt
500 g White flour
- Dissolve yeast in water and knead with
remaining ingredients into elastic dough
- Keep dough covered 30 minutes,
knead 3 times during this time
800g Peeled, chopped
tomatoes (2 tins)
100 g Onions, finely chopped
2 pcs. Garlic cloves, finely chopped
Salt, black pepper, oregano and pizza spices
- Mix onions, garlic, spices with tomatoes
- Allow the liquid to boil off until it becomes
a thick sauce, let the mixture cool
2 pcs. of chicken weighing 1000-1200 g
2 tbsp Peanut oil
Salt, pepper, paprika, garlic powder, a touch of mustard
- Clean the chicken inside and out, rinse and dry on kitchen cloth
- Mix peanut oil with spices and brush evenly on chicken
1000 g Veal roast
2 tbsp Peanut oil
Salt, pepper, paprika, a touch of mustard
- Wash veal and dry on kitchen cloth
- Mix spices with peanut oil and brush evenly onto the meat
- Flash fry meat in a very hot skillet on all sides for 10 minutes
and put into casserole dish
1000 g Pork roast (neck)
2 tbsp Peanut oil
Salt, pepper, paprika, a touch of mustard
- Wash pork roast and dry on kitchen cloth
- Mix spices with peanut oil and brush evenly onto the meat
- Place the meat in the roasting casserole and roast
Cake mixture (1.5 rolls)
Grated hazelnuts
Apples
480 g
50 g
1000 g
2 eggs
Sugar
Salt
Cream
100 g
50 g
3 g
200 g
Stir eggs, sugar and salt until smooth and the
sugar has dissolved,
then mix with the cream
White flour
Sugar
Salt
Yeast
Butter
750 g
10 g
15 g
30 g
100 g
- Dissolve the yeast in liquid, add rest of ingredients and knead into
an elastic dough
- Cover dough and let stand 30 - 40 minutes, knead it 2 to 3
times during this time
Milk
Water
250 g
250 g
1 Egg
Milk
50 g
400 g
