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Bread

Menu: Brakfast and brunch

Allergens: Gluten

Intermediate

People

What smells more like home than freshly baked bread? Try this great recipe for an easy homemade white loaf.

Ingredients

For the starter:

white wheat flour

2 tbs

salt

1 pinch

sugar

1 pinch

fresh yeast

20 g

lukewarm water

100 ml

For the dough:

salt

1 tsp

vegetable oil

1 tbs

white wheat flour

500 g

lukewarm water

300 ml

Preparation

Prepare the starter. Add crumbled yeast, flour, sugar and salt into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes.
Prepare the dough. Add the starter to flour, add oil and salt. During kneading, add lukewarm water. Shape the dough into a ball, cover it with a cotton towel and let it rise for approximately 30-40 minutes (until the bread has doubled in volume).
Knead the dough one more time, form a loaf and place on a baking sheet covered with parchment paper. Cover the bread with a cotton towel and let it rise for another 20-30 min.
Before baking, score the bread with 4 diagonal cuts to prevent it from cracking.
After baking remove the bread from the oven, and cool before slicing.

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Meat roll

Menu: Appetizer

Allergens: Gluten, Egg, Dairy

Intermediate

This recipe is preset to 6 people

Meat filling wrapped in homemade dough. Wonderful for party snacks or picnic bites.

Ingredients

For the starter:

white wheat flour

2 tbs

lukewarm water

100 ml

dry yeast

4 g

sugar

1 pinch

salt

1 pinch

For the dough:

white wheat flour

380 g

margarine

80 g

salt

2 pinches

milk

130 ml

For the filling:

salt

1 tsp

parsley

1 sprig

ground meat

0.20 kg

vegetable oil

1 tbs

garlic

2 cloves

onions

1 pcs

pepper

1 pinch

tomato paste

1 tbs

For the coating:

egg yolk

1 pcs

Preparation

Prepare the starter. Add crumbled yeast, flour, sugar and salt into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes.
Prepare the dough. Add the starter to flour, along with margarine, milk and salt. Knead the dough, cover it with a cotton towel and let it rise for approximately 20-30 minutes.
Prepare the filling. Sauté the onion and garlic over some oil, add ground meat and tomato paste. Season to taste and sauté a while longer.
Roll out the dough to a thickness of 3 mm and cut out square shapes (10 cm x 10 cm).
Place a tablespoon of filling on each square, shape into rolls. Place them on a baking sheet covered with parchment paper and coat with egg yolk.

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Lasagna

Menu: Main dishes

Allergens: Gluten, Egg, Dairy

Intermediate

This recipe is preset to 6 people

Young, old and in-betweens — everyone loves this Italian-style dish. Invest a little effort and some high-quality ingredients for an exquisite result.

Ingredients

tomatoes

2 pcs

oregano

1 pinch

lasagne sheets

250 g

vegetable oil

3 tbs

salt

3 tsp

bay leaves

2 pcs

pepper

1 pinch

grated cheese

350 g

carrot

2 pcs

basil

1 pinch

onions

2 pcs

tomato paste

100 ml

ground meat

0.80 kg

For the Béchamel:

milk

1 l

nutmeg

1 pinch

salt

1 pinch

butter

50 g

white wheat flour

50 g

Preparation

Sauté the onions over some oil. Add ground meat, chopped carrots, seasoning and stir.
Cube the tomato and add it to the meat. Add tomato paste and pour with water. Simmer for about 15 minutes.
Prepare the Béchamel. Melt the butter in a small saucepan. Add flour and wait for it to turn yellow. Add milk and stir. Season with salt and nutmeg.
Grease the baking tray and cover the bottom with one layer of lasagne sheets. Spread the meat sauce over it. Add the béchamel sauce and some grated cheese.
Proceed with the next layers. Add the Béchamel and sprinkle the grated cheese more generously over the last layer.

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Poultry with stuffing

Menu: Main dishes

Allergens: Gluten, Egg, Dairy

150 Minutes Intermediate

People

A classic dish packed with flavour for special occasions. Delicious hot or cold, this stuffed chicken is guaranteed to be everyone's favourite. Get ahead by making the stuffing in advance.

Ingredients

salt

1 tsp

vegetable oil

2 tbs

chicken

1.20 kg

For the filling:

salt

1 pinch

green bell pepper

1 pcs

milk

5 tbs

nutmeg

1 pinch

cooked ham

4 slices

onions

1 pcs

parsley

2 sprigs

eggs

2 pcs

pepper

1 pinch

bread rolls

2 pcs

Preparation

Clean the poultry and remove the giblets. Oil the meat and salt to taste.
Prepare the filling. Cube the bread rolls and sprinkle them with parsley. Add ham, sliced bell pepper, and sautéed onion. Pour beaten eggs mixed with milk over the bread. Form the stuffing and season to taste.
Stuff the poultry. Add 1-2 dl water and baste the poultry with the juices it releases during roasting.

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Apple pie

Menu: Desserts

Allergens: Gluten, Sulphite, Egg, Dairy

Intermediate

This recipe is preset to 8 people

A comforting sweet dish with homemade shortcrust and apple filling. Simplicity of baking is the key to everyone's happiness — prepared in just one tray for the whole family.

Ingredients

For the dough:

white wheat flour

300 g

eggs

1 pcs

sugar

70 g

water

50 ml

butter

180 g

vanilla sugar

1 pack

For the filling:

raisins

50 g

apple slices

400 g

sugar

50 g

breadcrumbs

20 g

Preparation

Prepare the dough. Mix the flour and sugar and rub in the butter. Add the beaten egg and enough water to bind into a soft dough. Mix to a uniform consistency and knead the dough into a ball.
Cover it with plastic foil and let it rest in the refrigerator for at least 30 minutes. Roll out two thirds of the dough on a sheet of paper.
Prepare the filling. Sprinkle the breadcrumbs evenly over the dough. Place the peeled apple slices, raisins and sugar evenly over the breadcrumbs, packing them down well.
Roll out the remaining third of the dough and cut into strips. Place the strips over the filling, forming a web.

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Beefsteak

Menu: Main dishes

Advanced

People

Follow this recipe to prepare a steak as a real chef! This mouth-watering piece of beef, evenly cooked from edge to edge, will astonish everyone at the table.

Ingredients

bay leaves

1 pcs

garlic powder

1 pinch

vegetable oil

2 tbs

thyme

1 sprig

pepper

1 pinch

rosemary

1 sprig

salt

1 pinch

beef steak

200 g

For searing:

vegetable oil

2 tbs

Preparation

Oil and season the steak.
Place the meat into a vacuum bag that is suitable for sous vide cooking.
Vacuum and seal the bag and place it in the oven.
After the automatic program, remove the steak from the bag. Pat it dry on both sides. Preheat a skillet over high heat. Swirl the steak around in the pan for about a minute or two on each side.
Tip: For an even stronger flavour marinate the meat the refrigerator up to 24 hours before cooking.

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