THE COOKING BOOK Our favorite meals for you!
CONTENTS
3 STARTERS 4 Italian bruschetta 5 Cream cheese herb dip 6 SOUPS 7 Pumpkin soup 8 Fish soup 9 SALADS 10 Chicken with green salad 11 Pasta salad 12 MAIN DISHES 13 Original Elsässer Flammkuchen 14 Lasagne 15 Steak house-style grilled steak 16 DESSERTS 17 Chocolate tiramisu 18 1 B‘S homemade chocolate chip cupcake
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STARTERS Ou beloved classics!
Starters
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1 Cut tomatoes into quarters and toss with garlic and shallots. 2 Chop basil and add to tomatoes along with lemon juice, salt, pepper and 60 ml. olive oil; set aside. 3 Heat 60 ml. oil and slivered garlic in small skillet. Discard garlic and reserve oil. 4 Toast bread and brush with garlic flavored oil. 5 Spoon the tomato mixture over bread. Serve at room temperature.
12 to 14 fresh ripe plum tomatoes 2 tbsp. minced garlic 2 tbsp. shallots, minced 120 g. chopped basil leaves (fresh) 2 tsp. lemon juice salt and pepper to taste 120 ml. olive oil 3 cloves garlic, slivered 1/2 to 1 loaf sourdough bread
ITALIAN BRUSCHETTA
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Starters
CREAM CHEESE HERB DIP
1 Mix the cream cheese until softened, adding herbs. 2 Roll in chopped, fresh parsley. 3 Keep rolling batter until it becomes a ball. 4 Wrap in waxed paper and refrigerate overnight. 5 Serve with crackers or vegetables.
1 (225 g.) pkg. cream cheese, softened 1 tsp. parsley 1 tsp. dill 1 tsp. basil salt and pepper to taste
Starters
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SOUPS Our easy and fast warm ups!
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Soups
PUMPKIN SOUP 1 Melt butter and saute onion until soft. 2 Add spices and broth; bring to a boil. 3 Add pumpkin and return to boil. Lower heat and slowly add cream. Do not boil. 4 When thoroughly heated, add brandy. Adjust seasoning. 5 Pour into pumpkin to serve. Yields 6 to 8 servings.
1 small can pumpkin (450 g.) 50 g. butter 1 small onion, chopped 1/4 tsp. ginger 1/4 tsp. nutmeg 80 g. chicken broth 30 g. light cream 30 ml. brandy salt and pepper to taste 1,8 kg. pumpkin (top cut, scooped and hollowed to form bowl)
Soups
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FISH SOUP 1 large onion, chopped 60 g. chopped celery with leaves 1 large clove garlic, crushed 2 tbsp. margarine 2 (450 ml. each) cans tomatoes, cut up 120 ml. dry white wine (optional) 60 g. minced parsley 1 tsp. salt 1/4 tsp. each: pepper and thyme 1 (450 g.) pkg. frozen fish fillets, thawed or partially thawed and cut in small cubes
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Soups
1 Saute onion, celery and garlic in butter or margarine until tender. 2 Stir in tomatoes, wine, parsley, salt, pepper and thyme. 3 Cover and simmer 30 minutes. (At this point, may refrigerate or freeze.) 4 Add fish and simmer 7 to 10 minutes or until fish is opaque and flakes easily with fork.
Serve with crusty bread.
SALADS Our fresh everyday supporters!
Salads
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200 g. cooked, chopped chicken breasts 50 g. sliced celery 2 tbsp. chopped green onion 120 g. mixed salad greens 1 (230 ml.) can pineapple slices 75 g. mayonnaise 1/2 tsp. garlic powder 8 slices whole wheat bread
1 Combine chicken, celery, mayonnaise, green onions and garlic powder in large bowl. 2 Line 4 bread slices with salad greens. 3 Evenly spoon chicken salad on top. 4 Place pineapple slice over chicken. 5 Top with remaining bread slices. Serves 4.
CHICKEN WITH GREEN SALAD
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Salads
PASTA SALAD 1 Cook pasta according to package directions. Drain and rinse with cold water. 2 Combine all ingredients in a large bowl. 3 Marinate overnight. 4 Serve chilled. Makes a large salad.
500 g. twist pasta 2 ripe tomatoes, diced 1 cucumber, peeled and diced 1 jar fat free Italian salad dressing 3/4 jar Salad Supreme (in the spice section)
Optional: Add sliced pitted ripe olives. Yields 6 to 8 servings.
Salads
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Our definite highlights!
MAIN DISHES
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Main dishes
ORIGINAL ALSATIAN TARTE FLAMBÉE 1 Combine the flour, salt, oil and water and knead into a smooth dough. Set aside for a while. 2 Form four small balls, and roll them out thinly. Put them on a baking tray lined with greaseproof paper. 3 Spread them with crème fraîche and cheese, then top with bacon and onions. 4 Put them in the oven at 260 °C for 4 minutes until slightly crispy. If your oven is limited to 210 °C, the baking time is approximately 10 minutes.
300 g. flour 2 tsp. olive oil 120 ml. water 1 tsp. salt 225 g. crème fraîche with herbs 200 g. bacon, diced (alternatively: 2 red peppers, diced) 150 g. grated cheese 1 onion, thinly sliced into halfrings
Main dishes
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LASAGNE Sauce: 225 g. lean ground beef or turkey sausage, casing removed 700 ml. jar spaghetti sauce 300 g. sliced mushrooms (optional) 240 ml. water Filling: 1 (420 g.) container Ricotta cheese 1 egg 225 g. shredded Mozzarella cheese, divided 1/2 tsp. salt 1/4 tsp. pepper 120 g. grated Parmesan cheese, divided 225 g. lasagne noodles (9 to 10 noodles, uncooked)
For Sauce: 1 In large skillet over medium-high heat, cook meat, stirring until browned. 2 Add spaghetti sauce, mushrooms and water. Bring to boil; reduce heat and simmer 5 minutes. To Assemble: 3 In small bowl, combine Ricotta, egg, salt and pepper. 4 Spoon 350 ml. sauce into 33 x 23 x 5 cm baking dish; top with half of the (uncooked) noodles, all the Ricotta mixture, half of the Mozzarella, half of the Parmesan cheese, 350 ml. sauce and remaining noodles. Top with remaining sauce, Mozzarella and Parmesan. 5 Cover tightly and bake in 170 °C oven 45 minutes. Remove cover; bake 15 minutes longer. 6 Let stand 15 minutes before serving. Makes 6 to 8 servings.
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Main dishes
STEAK HOUSE-STYLE GRILLED STEAK 1 Mix the seasonings and brown sugar. 2 Brush steaks with oil. Sprinkle seasoning mixture over both sides; press into steaks. 3 Place steaks on medium-hot grill. Grill for 6 to 8 minutes on each side or until cooked to satisfaction.
2 tsp. garlic powder 2 tsp. onion powder 2 tsp. brown sugar 1 tsp. coarsely ground black pepper 4 beef tenderloin steaks Vegetable oil
Main dishes
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DESSERTS Our sweet charmers!
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1 In a mixing bowl, crumble the sponge fingers and add Kahlua and nuts. Mix well. 2 In a separate mixing bowl, mix the mascarpone and cream and begin to beat. 3 Add the icing sugar, cocoa, espresso, and a bit more Kahlua. Beat until stiff peaks can be formed. 4 In individual dessert bowls or champagne flutes, add a layer of crumbs. 5 Next, using a piping bag fitted with a decorative tip, pipe the mixture onto the crumbs and repeat for the next two layers.
150 g. sponge finger crumbs 80 ml. Kahlua liqueur Finely chopped nuts, optional 225 g. mascarpone cheese 150 g. double cream 30 g. cocoa powder 225 g. icing sugar 2 tbsp. strong espresso – completely cooled fresh strawberries for garnish
CHOCOLATE TIRAMISU
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Desserts
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1 Mix the eggs, flour, brown sugar and white sugar in a large bowl. Add the water, chocolate and milk. 2 Mix for 4 minutes. Then add the shortening and butter. Mix with a mixer until smooth. 3 Pour into muffin cases and bake in a muffin tray for 15 minutes at 190 °C 4 Check with knife to see if done. Leave to cool. For the icing: 5 In a large bowl, combine the sugar, shortening, water and vanilla essence. 6 Beat on low speed to combine, then beat on medium speed for a full five minutes. 7 When ready, use to decorate cupcakes.
115 g. shortening 300 g. flour 2 eggs 225 g. brown sugar 225 g. white sugar 1 tbsp. butter 250 ml. milk 480 g. chocolate chips Icing: 230 g. shortening 480 g. icing sugar 2 tbsp. water 1 tsp. clear imitation vanilla extract
CHOCOLATE CHIP CUPCAKES
Desserts
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THE KONICA MINOLTA COOKING BOOK Enjoy reproduction!
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