Prognost cookbook

Since 1989 the best recipe Kochbuch 2014_EN_FINAL.indd 1

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With this culinary season greetings we express our gratitude for the good cooperation and wish you for 2015 health, happiness and Bon appĂŠtit!

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For cooking, without cooking and quickly ready-to-serve!

Fruity-fresh with a touch of caribbean feeling everywhere you like.

Perfect as a snack or dish for a hot summer day in the office. Refreshes and cools - and simply tastes good.

Ingredients

For decoration:

• 1 apple

• Little umbrellas

• 2 bananas

• star fruit/pineapple

• 2 kiwi fruits

• white chocolate rasps

• 10 strawberries • 1 peach

Directions

• (fruits as you prefer)

• Clean and chop the fruits.

For the quark:

• Place all the ingredients of the quark in

• 500 g (18 oz.) curd cheese (or quark - as

a bowl and stir together well.

you like) • 4 tbsp coconut milk

Serving suggestion:

• 8 tbsp milk

Alternately layer the quark and the fruits in

• 2 tbsp grated coconut

glasses and garnish with decoration.

• 2 sachets vanilla sugar

Light and delicious!!

Fruit salad with coconut quark Calories: 345 kcal

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Mei and ke SServes Kir angs aR oolf s

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Tipsy schnitzel

by Christian Weßling

Very tasty, serve with rice or noodles and salad.

Ingredients • Prep. time: approximately 2 hrs

• 4 Schnitzel

• Cook time: 60-90 min

• 500 g (18 oz.) Onions

• Ready in: 3 hrs

• 200 g (8 oz.) cooked sliced ham • 2 mugs process cream • 3 glasses of brandy Serves

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• Salt, pepper, fondant,Serves oil

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Directions • Flavour the schnitzel, brown them slightly and after that arrange them in a casserole.

• Clean and chop the onions and the ham. Drink one of the brandies, mix the other two with the process cream and flavour the sauce with salt, pepper and fondant.

• Pour the sauce over the schnitzel and put it into the fridge over night.

• Bake in the oven at 175 °C / 350 °F for 60-90 minutes.

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Strawberry lasagne

by Ralf Thien

The highlight at every party buffet. Whenever we are asked to share something to a party buffet the inviting family is asking us for this strawberry lasagne.

Prep. time: 20 – 30 min Rest time: 8 – 10 hrs

Ingredients • 500 g (18 oz.) strawberries, fresh or deep-frozen • 200 g (8 oz.) sponge finger biscuits • 500 g (18 oz.) yoghurt • 500 g (18 oz.) mascarpone • 3 sachets vanilla sugar • White chocolate 8

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Directions • Cover a flat baking dish with sponge finger biscuits.

• Beat the mascarpone, the yoghurt and 2 sachets of vanilla sugar in a mixing bowl until its creamy, depending on your taste you can add some sugar.

• Spread the mass over the sponge finger biscuits in the baking dish.

• Puree the thawed or fresh strawberries finely and sugar them with an sachet of vanilla sugar.

• Pour the strawberrysorbet into the baking dish and decorate it with rasp white chocolate.

• Put it into the fridge for 8-10 hrs.

• The strawberry lasagne is ready when the sponge finger biscuits Serves are blended well.

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11.12.2014 10:15:14

Tuscan bean soup

By Tobias Ahlert

Ingredients

• Plunge the tomatoes shortly into boiling

• 250 g (10 oz.) Dried White Beans

water to remove the skin and cut the flesh

• 2 medium onions

into cubes.

• 2 garlic cloves • 1 leek (the white and the light green) • 3 large tomatos

• Wash and clean the carrots and the celery and cut them also into cubes.

• Heat up olive oil in a soup bowl. While

• 2 carrots

you are stirring add the onions first, then

• 125 g (5 oz.) celery

add the garlic cloves and finally the other

• 5-6 table spoons olive-oil

chopped vegetables to sauté everything.

• 1 ½ litre (50 fl. oz.) of meat or vegetable broth • As you wish: 1 sprig of rosemary

• Drain the soaked beans and put them into the soup bowl.

• Pour the stock in, put on the lid and let it

• Salt, Pepper from a mill

simmer on low heat for 1 hour until the

• 1 bunch basil

beans are soft (the process may take longer

• freshly grated parmesan

depending on the age and size).

• If you like rosemarien flavour you might co-

Directions • Soak the beans in an ample amount of water overnight.

On the following day • Start with peeling and finely chopping the onions and the garlic.

simmer the sprig for up to 30 minutes.

• Season to taste with salt, pepper and stir some olive oil.

• Wash and chop the basil, decorate the soup by spraying some basil and parmesan on top.

• Clean the leek, wash and cut into thin rings.

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Lasagne with minced beef Serves

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Dino Termühlen - This dish is even better the next day when the flavours have had time to infuse Serves

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Prep. time: 30 min Cooking time: 1.5 hrs

Pasta • 12-14 Lasagne sheets (without cooking) • 2 pieces mozzarella pearls • 150 g (6 oz.) freshly grated parmesan

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Mince stuffing • • • • • • • • •

1 big onion 2 garlic cloves 2 carrots 2 stem cellery 2 table spoons oil 1 kg (2.2 lbs) minced beef 400 ml (13.3 fl. oz.) puréed tomatoes 2 table spoons tomato concentrate Salt, black pepper, chili powder, 2 table spoons oregano

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Cover it up and let it braise with low heat for approx. 20 minutes.

Béchamelsauce

Béchamelsauce • • • • •

50 g (2 oz.) butter 60 g (2.1 oz.) flour ½ l (16.7 fl. oz.) meat stock ½ l (16.7 fl. oz.) milk Salt, white pepper, nutmeg

Directions Mince stuffing Peel the onion and the garlic and chop them very finely. Peel and chop the carrots, wash and cut celery finely.

After heating the oil in a large pan, sauté the onions, garlic, carrots and cellery. Add the minced beef and roast it under stirring until it is crumbly. Add the seasonings, stir 300 ml of the puréed tomatoes with the tomato concentrate and add them also.

Melt the butter in a medium sized pan, stir in flour and let it sweat until its gold for the sauce. Pour the meat stock and the milk while stirring in order to prevent lumps from forming. Bring to the boil and season to taste with spices. Allow the sauce thicken on low heat.

Plate to a “Lasagne” Cut Mozzarella to flat slices (5 mm/0.2 inch) and place all ingredients on the table.

Grease a large casserole with butter. Now we can start to plate the lasagne, firstly insert a some béchamelsauce after that lasagne sheets, than mince stuffing. Add the mozzarella slices and sprinkle with parmesan. Repeat this procedure for 3 to 4 times. End the layers with the remaining lasagne sheets, the 100 ml puréed tomatoes and the béchamelsauce, when appropriate sprinkle with parmesan. Bake in a pre-heated oven at 200 °C (392 °F) about 30-40 minutes.

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Applesauce

by Christina Broeker

Heaven an

When I was a child I was free to choose between applesauce decorated with cream and chocolate rasps or chocolate pudding. My favourite choice was and is the apple sauce.

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and Earth

Carrots รก la Mama

by Jutta Ciszewski and Melanie Wullkotte

A delicious carrot hotpot that our children also love

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Applesauce

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Ready in 33 min

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Ingredients

Directions

• 1 kg (2.2 lbs) of apples (Jonagold, Boskop, Braeburn - preferably apples from August) • 100 ml (3.2 fl. oz.) apple juice • If you like add some vanilla sugar or cinnamon

Clean, peel and core the apples and cut them into pieces. Add the apple juice and cook it for about 10 – 15 minutes (depends on the sort of apple). NowPortionen mash the bigger apple pieces with the masher. Flavour with cinnamon and/or vanilla sugar.

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The applejuice stops the applesauce getting brown.

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ves

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onen

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nen

es

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Ingredients • • • • • • • •

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2 kg (4.4 lbs) carrots 12 medium to large potatoes 4 small onions Portionen 500 ml (16 fl. oz.) hot vegetablePortionen stock Salt, pepper Butter Serves Serves 2 tsp sugar 1 tbsp Provençal herbs

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Finely dice the onions and fry them gently in a little butter. They should become glassy, but not brown.

Peel the carrots, dice them, mix them in with the onions and continue to fry gently for a short time. Season with salt and pep-

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Ready in 55 min

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per, add the sugar and stir in the Provençal herbs.

Peel and dice the potatoes; place them on top of the carrots but do not stir! Add the vegetable stock and top with a few flakes Portionen of butter. Place the lid on, bring to the boil and then cook or steam for 20 minutes on a low heat and with the lid closed. Stir, Serves mash slightly, stir in a little cold butter if necessary and season with salt and pepper to taste.

This hotpot is traditionally served with meatballs or fried “Fleischwurst”, i.e. meat Portionen sausage (cut the sausage into 6 pieces, fry in rapeseed oil until golden brown all round; then sprinkle with paprika powder and lightly fry with the paprika powder on both sides, being careful not to burn it).

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Today’s fish day!

by Georg Hamelmann If you want to conjure up a delicious meal with little time and effort, the ideal answer is to use trout (provided you can get one, for they’re almost as shy as they are tasty).

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Ready in: 1.5 hrs

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Ingredients • 3 freshly caught trout Serves

• 3 tomatoes

It is essential to use good-quality trout. Always leave fish from swampy standing pools to be eaten by the resident pike. And another absolute must is freshness.

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• 3 tbsp tomato paste

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• 70 g (2.5 oz.) hard cheese, e.g. parmesan • Portionen 3 large mushrooms

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• 1 clove of garlic • ½ onion • 20 g (0.7 oz.)bacon • Salt, pepper, honey • 2 tbsp olive oil; 5 tbsp clarified butter • 300 g (12 oz.) pasta (or rice, if preferred) • 1 sprig of rosemary

P.S. is loved by kids!

• 6 sage leaves

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If the sauce is still too liquid, add 1 tbsp flour (dissolved in a little cold water) and boil up briefly once more.

While the sauce is preparing, cook the pasta in salted water until al dente. Put 3 Directions

tbsp clarified butter in a preheated frying

Wash the trout under cold water, pat them

pan (on the highest heat setting), place

dry, fillet them and cut out any remaining

the trout fillets in the hot fat with the skin

bones with a sharp knife. Season the fillets

side upwards, and fry for 3 minutes. Then

with salt and pepper and set aside.

turn the fillets over, reduce the heat, add the sprig of rosemary and fry the fillets for

To make the sauce, chop the onion, garlic

a further 5 minutes, adding more clarified

and bacon into small pieces and fry gently

butter if necessary.

in a little olive oil until glassy. Then chop the tomatoes and mushrooms into small

Arrange the pasta with tomato sauce on

pieces and add them, together with the to-

plates, sprinkle finely chopped sage and

mato paste, salt, pepper and a little honey;

grated parmesan cheese on top, add the

boil gently for about 20 minutes to reduce.

trout fillets and serve. – „Enjoy your meal“

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can y e , th e t s al ta rrots). n o s per and ca n o s ding pepper n e ep (e.g. ) D e . d . y t r les ch a b o p a k t y f e ever or veg che f d o art iscuits (an p n e m k for vory b s Loe p i n d , sa e Ja e s t e t y b e, th bague m o ur h ed with o n I njoy e e b

y t r a P

s p Di

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n

Ready in: 20 min These dips are perfect for a cozy evening for

Tip: The Dragon Dip is especially delicious if it has

two at home, but can also form the basis for all

been allowed to stand in the refrigerator for half a

kinds of other variations to provide snacks for

day.

a party.

Caution:

Ajvar/paprika pastes are available in

Dip 1: Dragon Dip

different levels of hotness. It is best to err initially

•

100 g (4 oz.) sour cream

on the side of caution, and add more later if nec-

•

2 cloves of garlic

essary.

•

½ tbsp ajvar or other paprika paste

•

1 tbsp herbs

Dip 2: Tuna Dip

•

¼ tsp pepper

Press the tuna lightly to force some of the excess

•

¼ tsp salt

liquid out (though not too hard, otherwise the

•

½ tbsp tomato ketchup

fish will become dry) and put it in a bowl. Add the

•

¼ tsp sugar

cream cheese. Finely dice the onion, squeeze the

Dip 2: Tuna Dip

garlic and also add them to the fish.

•

1 can tuna fish

•

1 pkt. cream cheese with herbs

Mix the olive oil into the fish mix and season with

•

¼ onion

salt and pepper to taste. Stir thoroughly once

•

¼ clove of garlic

more and put in the refrigerator for 2 hours.

•

¼ tsp olive oil

Stir well once more before serving.

Directions

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Dip 1: Dragon Dip

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Peel the garlic, squeeze it out and mix it with the Serves

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2

ajvar. Now stir in the sour cream. Add the herbs and salt and pepper to taste. Finally, add tomato

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ketchup and sugar to taste. Both of them will make the dip a little milder.

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<make/Meatballs\> Programmed by Christian Berlekamp <Always= delicious, whether eaten fresh or the next day. They are simply a pleasure!\> <Preparation time= 30 minutes> <list/Ingredients= <list/1 dry bread roll from yesterday <alt=ready-made breadcrumbs> <list/2 onions <list/600 g (24 oz.) ground meat (half beef, half pork) <list/1 egg <list/Salt, pepper, sweet paprika /Vegetable oil\end list>

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<make/Directions= <make=/Soak the bread roll in cold water. If a dry bread roll is not available, use breadcrumbs instead. <make=/Peel and dice the onions <make=/Squeeze the water out of the bread roll, then mix it with the meat, onion and egg and season with salt, pepper and paprika. <make=/Form meatballs from the meat mass, using your wet hands <tip=/For children, make small meatballs\end tip> <make=/Heat the vegetable oil <make=/Fry the meatballs\end make> <side dish=/Ideal accompaniments are potato puree and carrots or carrot hotpot with stewed apple\end side dish>

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Family recipe of Dirk Thihatmer

Goulash Ready in: 1.5 hrs Ingredients • 600 g (22 oz.) meat (I always take ½ beef and ½ pork) • Onions (700 - 1000 g / 28 - 36 oz.)

• 2 peppers (red) • 50 g (2 oz.) bacon • 1 (or more) clove(s) of garlic, finely chopped • Salt, pepper, hot paprika powder • 3 tbsp lard or oil • ½ tsp caraway seeds • 1 bunch parsley • ½ liter water • 1 bay leaf • 2 tbsp tomato paste • 1 tsp chili powder • Red wine (optional)

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Directions • Cut the meat into approx. 2 cm pieces, season with salt and pepper, place

• We prefer our goulash hotly seasoned,

in a large cooking pot with the lard/

served with potatoes or pasta and

oil and bacon, and brown over a high

salad (green or bean salad).

heat.

• In the meantime, peel and finely chop the onions and garlic.

• Garnish with the parsley.

• Can be rounded off by adding creme fraiche.

• I always fry the onions gently with a little oil in a separate frying pan until

Tip:

glassy.

We usually cook the goulash the

• When the meat has fried enough, I

evening before and leave it to stand

pour on a generous portion of red

overnight so as to acquire even more

wine.

flavor, and then eat it the next day.

• Turn down to a low heat, add the onions and garlic and the peppers, and

Can also be put in the freezer in mealsize portions.

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allow to cook gently. Add the bay leaf, caraway and tomato paste and con-

2

tinue to cook gently.

• After about 5 minutes, add the water

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and bring back to the boil.

• Season with chili powder and paprika

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powder to taste.

• Make sure that all the ingredients are covered with liquid.

• Now leave to simmer for about 90

1

Po

minutes until the meat is very tender and almost falling apart.

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Mousse au Chocolat

2

-A dream in chocolate-

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Jasmin Heitmann Serves

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Prep. time: approx. 45 min Ready in: approx. 5 hrs

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The recipe was given to me by friends of mine. Whenever they invite me for a BBQ, I always hope it will be followed by what has become for me my favorite dessert.

A dream in chocolate…

Ingredients • 150 g (6 oz.) couverture (milk + dark) • 1 egg • 3 tsp rum • 200 ml (6.7 fl. oz.) cream Optional: • Strawberries • Vanilla custard • Grated white chocolate • Nuts • Raspberries

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s

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en

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First heat the couverture gently in a pan Serves until it has melted.

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Put the egg together with the rum in a

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6

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bowl, with the bowl, if possible, in a cold water bath.

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Beat until they form a frothy mass.

Now add the melted couverture to the egg and rum, stirring constantly.

Finally, whip the cream until stiff and fold unto the chocolate mass.

(If less than the full quantity of cream is used, the mousse au chocolat will be stiffer).

Put the chocolate and cream mixture into

The mousse can be served with strawber-

decorative glasses, goblets or dishes and

ries, raspberries, vanilla sauce, nuts, grated

place them in the refrigerator for 3-4 hours

white chocolate or other tasty ingredients

to set.

of your choice.

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INGREDIENTS • 2 leeks • 2-3 onions • 200 g (8 oz.) tofu (natural) • Puff or flaky pastry • 2-3 cloves of garlic • Oil

VEGETARIAN:

TOFU LEEK QUICHE vegetarian, vegan

by Peter Winterberg The recipe can also be easily adjusted for vegan consumption. Simply replace the egg and milk by soy cream.

The quiche should rise a little and acquire a slightly brown coloring during baking.

Ready in: 75 min

• 1 egg • 100 - 150 ml (3.4 - 5 fl. oz.) milk

VEGAN: • 150 ml (5 fl. oz.) soy cream

OPTIONAL: • Any left-over cheese (vegan: e.g. cheese analog) • Pepper

SEASONING: • Salt, pepper, nutmeg

DIRECTIONS 1 Drain the tofu and break into small pieces with a fork or the hands.

2 Wash the leeks and cut them into thin slices. Finely chop the onions and garlic.

Optional: Wash the pepper (if used) and cut into thin strips.

3 Heat a generous quantity of oil in a

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12

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large frying pan or cooking pot. Put in the

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tofu and fry briefly (1 minute). Add the onions and garlic. Fry the onions until glassy, then add the leeks (if a pepper is also being used, add it at this point, too). Season

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liberally with salt and pepper and simmer over a low heat.

4 Meanwhile, line a springform pan with the pastry. Cook the tofu & leek mass until all the ingredients are done, stirring occasionally. Taste and add more seasoning if necessary. Spread the tofu & leek filling on the pastry base in the springform pan so that it is evenly distributed.

5 Whisk the egg and milk together and season with salt, pepper and nutmeg.

6 Pour the egg and milk over the tofu & leek filling. Top the quiche with a little grated cheese if desired. Now place in the oven and bake for around 40 - 45 minutes at 200 째C (392 째F) (fan-assisted).

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GERMAN POTATO SALAD

TEXAS STYLE !

BY SKIP MORRISON Although there are many excellent varieties of this “salad” there’s one that is especially good with our beloved BBQ briskets and sausages. Appropriately enough, it comes to us from the same German immigrants who pioneered the Central Texas style of BBQ we hold above all others. In this Kartoffelsalat, the potatoes get doused in a warm, tangy-sweet, vinegar-based dressing and tossed with chunks of crispy bacon, resulting in a pleasing side dish that both complements and stands up to any of your favorite smoked BBQ’ed meats.

I found this recipe some time ago in the food section of Texas Monthly magazine which never disappoints when it comes to placing something good (with Texas authenticity) on the table.

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INGREDIENTS

DIRECTIONS

• 6 large red-skinned or Yukon Gold pota-

In enough boiling salted water to cover

toes, unpeeled

them, cook potatoes until tender, about 25

(about 2 to 2 1/2 pounds / approx. 1kg)

to 30 minutes. Drain, peel, and slice (or cut

• 6 slices of bacon

into cubes) and set aside.

• 1 medium sweet onion, thinly sliced

Meanwhile, fry bacon until crisp, then re-

• 2 tbsp flour

move from pan (reserve bacon grease) and

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• 1 1/2 tbsp sugar • 1 1/2 tsp salt

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• 1/2 tsp celery seed Portionen

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crumble. Add bacon to the sliced or cubed potatoes.

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Sauté onion in bacon grease until golden,

• coarse ground pepper to taste

then add flour, sugar, salt, celery seed, and

• 3/4 cup (185 ml) water

pepper to the pan. Combine Serves water and Serves

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• 1/3 cup (80 ml) apple cider or whitewine vinegar •

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12 chopped chives, for garnish (optional) Portionen

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tinue cooking, stirring occasionally, until liquid boils. Boil for one minute, then pour Portionen Portionen

over potatoes. Mix gently and garnish with

4 Portionen

vinegar and add slowly to the pan. Con-

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Serves Serve warm. chives.

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Jost-A. Anderhub

Roquefort & Fig Tart

(Starter)

Ingredients • 1 packet of ready-to-use short crust pastry • 5 - 7 fresh figs • 120 - 180 g (4.2 – 6.4 oz.) Roquefort cheese • 2 tbsp creme fraiche • 2 eggs

Directions • Line a quiche form with the pastry and prick in several places with a fork.

• Prebake in the oven for approx. 15 minutes at 175 °C (350 °F).

• Open the figs and distribute them evenly on the prebaked pastry.

• Mix the Roquefort, creme fraiche and eggs and pour over the figs.

• Bake for 30 minutes in a fan-assisted oven at 175 °C (350 °F).

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11.12.2014 10:16:06

Fish with Green Couscous

Ingredients for the fish • 500 g (18 oz.) fresh fish (e.g. hake, as used here) • 500 g (18 oz.) tomatoes • 300 g (10.5 oz.) onions • 3 cloves of garlic • 3 tbsp olive oil • 1/8 liter of fish stock with bouillon • 1/8 liter of white wine • Grated rind (zest) of one lemon • Salt, pepper, flour

Directions • Thinly slice the onions and garlic and then fry gently in a little olive oil until glassy. Chop the tomatoes into cubes and add them to the onion and garlic, together with the fish stock and white wine.

• Simmer for 30 minutes on a low heat and flavor with the grated rind (zest).

• Prepare and wash the fish, cut it into portions and dust with flour.

• Fry sharply on all sides in olive oil.

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11.12.2014 10:16:09

Fish with Green Couscous

Ingredients for the green couscous • One cup of couscous (semolina) per person • Water as instructed on the packet • Parsley and coriander • Grated rind (zest) of one lemon • Spinach leaves • ½ tsp ras el-hanout spice mix • Salt

Directions • Salt the water and bring it to the boil.

• Wash the parsley, spinach and coriander and place in a blender with a little boiling water. Add the spice mix and blend.

• Add the grated rind of a lemon. Mix the puree from the blender with the couscous in a pre-warmed bowl and cover.

• Let it rest for about 7 minutes.

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11.12.2014 10:16:13

Mi-Cuit au Chocolat (Dessert)

Ingredients • 65 g (2.3 oz.) dark chocolate • (do not use couverture etc.) + 4 pcs. extra • 60 g (2.1 oz.) butter • 50 g (1.7 oz.) sugar • 30 g (1 oz.)flour • 2 eggs

Directions • Beat the eggs and sugar until frothy.

• Melt the butter and chocolate over a water bath and leave to cool slightly.

• Whisk both mixes together with the flour.

• Pour the mixture into small, wellgreased molds, pressing one of the extra pieces of chocolate into the middle of each.

• Bake for 8 minutes at 180 °C (356 °F).

Allow to cool slightly, then turn out of the molds.

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Covered 2 6 Apple Pie Serves

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• 300 g (12 oz.) flour • 1/2 sachet backing powder • Portionen 100 g (4 oz.) + 75 g (3Portionen oz.) sugar • 1 sachet vanilla sugar • 1 egg Serves • Serves 175 g (7 oz.) cold butter • 1,25 kg (2.75 lbs) apples • 2 EL lemon juice • 1/2 TL cinnamon • 2 EL breadcrumbs Portionen • Portionen 125 g (5 oz.) icing sugar

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Directions First mix for the short pastry flour, backing powder, 100 g (4 oz.) sugar, vanilla sugar, egg and cold butter (cut in pieces) with a mixer (use the dough hooks) after that use your hands to form a smooth dough. Cover and put into the fridge for about 30 minutes.

In the meantime peel and core the apples and cut them into small cubes. Bring the apples together with 100 ml ( 2.7 fl. oz.) water, lemon juice, 75 g (3 oz.) sugar and cinnamon to the boil. Simmer covered for another 6-8 minutes then drain and let it cool.

Pre-heat the fan-assisted oven up to 150 °C (302 °F). Roll around 3/4 of the pastry on a bit of flour to a round shape (Ø 34 cm/13.4 inch) and put it into a greased springform pan Ø 26 cm (10 inch) , by forming a rim of 4 cm/1.6 inch in height. Pierce several times with a fork and bake in the oven at the lowest shelf for about 12 minutes.

Roll the remaining pastry on a bit of flour to a round shape (Ø 26 cm / 10 inch) and pierce several times with a fork. Remove the mould from the oven. Sprinkle breadcrumps over the baked pastry case and distribute the apples on it. Cover it with the round shape of pastry and press the cake edges carefully. Bake for another 45 to 50 minutes, on lowest shelf, at the same temperature. After that let the cake cool down.

Stir the icing sugar with 3 tbsp water until smooth. Coat the pie with the topping and let it dry. Whipped cream tastes good with this pie.

Alexander Harenkamp

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Chicken skewer (Shashlik) We often make these shashliks in summer for big or small family get-togethers. They taste equally good whether eaten in the fingers or with a knife and fork.

Alex Wiebe

Prep. time: 2 hours Cook time: 20 minutes on BBQ or grill Ready in: 2.5 hours Serves

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• 6 kg (13.2 lbs) turkey thighs (approx. 200 g per skewer) Portionen • 6 largePortionen onions • Salt • Pepper Serves Serves • 1 l (1 3/4 pint) mineral water (fizzy) • 1 kg (2.2 lbs) mayonnaise

15

4 Portionen

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Directions Clean the meat, removing all sinews and tenServescut into cubes of about 4 x 4 cm (1.5 dons, and x 1.5 inch) each.

Cut the onions into rings.

Put the meat and onions into a large vessel (a large bowl or a bucket), and add the mayonnaise Portionen and mineral water. Season liberally with salt and pepper. The meat must be completely covered by the “marinade” (mayonnaise and Serves mineral water).

Cover and leave to stand in a cool place for at least 12 to 24 hours.

12

4

The next day, put the meat and onion onto Portionen skewers (I recommend metal skewers as they are easier to turn on the barbecue).

Serves

When all the shashliks are ready, grill them, making sure they are cooked completely through but without allowing them to become too dry.

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Stuffed Peppers Christian Weßling Ready in: 2 hours

Serves

2 Portionen

Ingredients • • • • • • • • •

3 red peppers 2 onions 150 g (6 oz.) mushrooms 100 g (4 oz.) creme fraiche or cream 350 g (14 oz.) ground beef 1 can peeled tomatoes 1 teaspoon thyme 1 clove of garlic Serves Serves Salt, pepper, Fondor (seasoning sauce), oil

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Directions • Halve the peppers lengthwise, remove the seeds and wash.

• Clean 1 pepper and dice it finely.

• Dice the onions and slice the mushrooms.

• Heat the creme fraiche with the onions and mushrooms, reduce until thick, and season with salt and pepper.

• Then mix the ground beef with the onion/ mushroom/pepper mass, season and distribute it among the pepper halves.

• Chop the tomatoes and bring to the boil with thyme and the chopped clove of garlic.

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• Place the pepper halves in the sauce in a dish or pan with lid and cook gently for about 25 minutes.

• To serve, garnish with parsley (if desired, top with about a teaspoon of cheese and bake briefly).

Personal comment Serve with potato puree or rice and salad!

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Special Barbecue Bread Serves

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6

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500 g (18 oz.) flour 1 tsp salt Serves 200 ml (6.7 fl. oz.)milk ½ packet yeast ½ tsp sugar 4-5 tbsp olive oil 125 g (5Portionen oz.) natural yoghurt 125 g (5 oz.) herb butter

8

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4

Mix the salt with the flour. Mix the milk, yeast Portionen and sugar. Then put them both, together with the olive oil and natural yoghurt, into a bowl, mix into a dough, and then knead.

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If the dough is too dry and hard, add a little warm mineral water as required. If it is too sticky, knead a little more flour into the dough.

Leave the finished dough in the bowl, cover with a cloth, and stand it in a warm place, e.g. in/on the oven or on a radiator, for 45 minutes to rise.

Then roll out the dough on the worktop like a pizza base and spread it with the herb butter.

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Now cut it into 2 x 10 cm strips and fold them into a concertina shape.

Lay the individual pieces close to each other in a baking form and bake in the preheated oven for 15-20 minutes at 170 °C (342 °F).

After removal, leave the bread to cool for a few moments to allow the melted herb butter to soak in.

“A friend of mine needed bread as a finger food accompaniment for a large number of people at her birthday barbecue. After the very first attempt, I, my friend, and her friends and family were so taken by this bread that they always ask for it when there’s a barbecue. In German it’s called “Zupfbrot” (“pick” or “pluck” bread) because the small pieces of bread are so easy to break off.”

Dennis Eilers

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Tomato Pesto

by Daniel Goebel

Preparation time 20 min.

• • • • • •

80 g (2.8 oz.) pine nut 150 g (5.3 oz.) dried tomato 150 g (5.3 oz.) Parmesan cheese 200 ml (6.6 fl. oz.) olive oil Garlic as much you like Salt and Pepper

1

Shortly roast the pine nuts in a frying pan (no oil!), take them out after few minutes.

The colour should not be too dark.

2 3

Cut the dried tomato in small pieces, grate the cheese and cut the peeled garlic.

After tomato pieces and pine nuts are pureed by mixer, take a spoon to mix in the cheese and the garlic. Use as much olive oil until it turns into a creamy consistency.

Use salt and pepper for fine tuning.

4

The tomato pesto is a perfect match for all kind of pan fried or grilled meat.

For vegetarian meals just mix it with Italian pasta.

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If filled in a glass, covered by olive oil, it can be kept in the refrigerator for a few days. Portionen 44

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e H

T s ´ k i r d n

Hendrik Schulten 46

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s Tray-B ak ed -C Serves

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Ready in: 1 hr

2 Ingredients 6

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Pastry base • 250 g (10 oz.) flour, Serves • 250 g (10 oz.) margarine • 200 g (8 oz.) sugar • 2 sachets vanilla sugar • 6 eggs Portionen • ½ tub cream • 1 sachet baking powder

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4 Portionen

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Cream layer • 2 tubs sour cream • 2 tubs whipping cream • 7 tsp preserving sugar Portionen • a little lemon juice

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e ak

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Cake • 1 kg (2.2 lbs) strawberries • 2 sachets of red clear glaze

Directions

Pastry Put the sugar, eggs, vanilla sugar and margarine into a bowl and beat until frothy; add the cream, mix the baking powder and flour together and fold in to the other mixture; bake the pastry base for 30 minutes at 180 °C (356 °F).

Cream layer: Stir the sour cream until smooth; stir in the cream, preserving sugar and lemon juice and spread onto the pastry base when this has cooled.

Cake: Arrange 1 kg (2.2 lbs) strawberries on top of the cake; prepare two sachets of red clear cake glaze and pour over the cake.

“This is a special, large tray cake that is ideal for the strawberry season, and even after years of searching it still remains my personal No. 1 favorite”

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Bocadillos Special “This dish can be served either as a starter or as a light main course. It was discovered on a journey through the wonderful Basque Country”

Jonas Handke

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Ready in: 35 min

Ingredients For the pan-fried vegetables: • 1 medium-sized zucchini • 1 ½ (red) onions • 1 yellow pepper • 8 – 10 pimentos (if not available, 5 assorted mild chilis) • 3 tomatoes For the baguettes: • 2 baguettes (fresh or prebaked) • 1 – 2 cloves of garlic • ½ red onion • 2 tomatoes (over-ripe) • 1 whole mozzarella cheese • ½ layer of Serrano ham Additionally: • Olive oil • Salt • Pepper • Oregano • Fresh basil

Directions First, halve the baguettes lengthwise. Cut the over-ripe tomatoes in half, squeeze them out over the baguette halves and rub the juice into the bread. Finely chop the garlic and roughly chop the onion.

Arrange the garlic and onion on the baguette halves and drizzle a little olive oil on top. Season with salt and pepper. Pre-heat the oven to 210 °C / 410 °F (fan-assisted).

Now cut the onions, pepper, pimentos, tomatoes and zucchini into bite-sized pieces. Preheat a frying pan over a high heat and fry the onions in olive oil until glassy. Then first add the zucchini and pimentos and fry sharply. Add a little olive oil, salt, pepper and oregano, and finally the tomatoes and pepper; cook for about 10 minutes over a medium heat, repeatedly stirring and occasionally adding a little olive oil. Meanwhile, put the baguettes in the oven for around 9 minutes. Then break the mozzarella into pieces and spread the pieces on the warm baguette halves to melt.

To serve, place a baguette half on a big plate, top with ham and then spread the pan-fried vegetables on top. Garnish with fresh basil.

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2 Portionen

6 49

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Chicken in Red Wine and Balsamico Sauce

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Ingredients • • • • • • • • • •

Rice (2 cups) Chicken fillets (450g/16 oz.)

2 onions 2 tbsp honey 50 ml/1.7 fl. oz. balsamic vinegar (dark) 150 ml/ 5 fl. oz. vegetable stock 200 ml/7 fl. oz. dry red wine Cinnamon Salt, pepper Dark sauce thickener

Directions Accompaniment Put the rice in a bowl and wash in water; keep changing the water until it remains clear. Then put the rice in a pan with salted water (using 1 part rice to 1.5 parts water) and bring to the boil. Turn the heat to the lowest setting and leave the rice to cook for about 30 minutes or until the desired consistency is reached.

Meat While the rice is cooking, brown the chicken by frying it briefly on a high heat, and then remove from the frying pan. Cut the meat into strips with a thickness of about 1 cm (1/2 inch). These will later be added to the finished sauce and cooked in it.

Sauce Finely chop two small onions and fry them.

Then add the two tablespoons of honey and allow to caramelize. Pour on the balsamic vinegar, dry red wine and vegetable stock. Season the sauce with salt and pepper to taste and thicken with the sauce thickener.

Add the meat to the sauce and cook over a medium heat for approx. 8-12 minutes.

Enjoy your meal Jörg Knoch

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Tomato Soup Ingredients • 1 tube tomato paste • 2-3 tsp flour • 1 liter (1 ¾ pint) water • 2.5 tsp instant vegetable stock powder *1 • 1.5 tsp sugar *1 • 1 tsp oregano, dried or freeze-dried *1 • 1 tsp basil in oil or freshly chopped *1 • 1 tsp olive oil *1 • 1 tbsp creme fraiche • 50 ml (1.7 fl. oz.) milk • Salt/pepper

Directions Put the tomato paste in a saucepan and mix with a little warm/hot water.

Then add the flour (the quantity determines the consistency of the soup) and stir with a whisk to form a creamy liquid.

Then, stirring constantly, add the previously heated water and the other ingredients*1 and boil for about 2 minutes. Remove the pan from the hob and pour in the milk and one tablespoon of creme fraiche. Stir well.

Season with salt and pepper. For those who prefer their food hot and spicy, tabasco can be used instead of pepper.

Regards Jürgen Liebetrau

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Ingredients From the jar: 125 g (5 oz.) sugar, 1 pinch of salt, 150 g (6 oz.) flour, 50 g (2 oz.) chopped almonds, 3 tbsp cocoa powder, 50 g (2 oz.) ground almonds and 50 g (2 oz.) almond flakes Also needed: 100g (4 oz.) soft butter/ margarine, 1 egg, 1-2 tbsp cream How to make Melt the butter, allow to cool slightly.

Mix the egg and cream, and whisk.

Stir in the cooled butter. Add all the other ingredients and knead with the dough hook. Refrigerate the mixture for about 1 hour.

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Remove the mixture from the refrigerator, and with floured hands, form 6 8 15 pieces of the dough into about Portionen cookiesPortionen (with a diameter of approx. 5 cm each) and place them on a baking Serves Serves tray. Bake the cookies in a preheated oven (normal electric oven: 175 °C (350 °F) /fan-assisted: 150 °C 12(302 °F)) 3 Bake for 20-25 minutes, then remove Portionen Portionen from the oven.

Leave to cool for approx. 10 minutes.

2 Portionen

Serves

12 Portionen

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By Lars Fröhlich

4 Portionen

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Choco-Cookies 55

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Spaghetti ice cream dessert Ready in: 2.5 hrs

Ingredients • • • • • • • • •

500 ml (16.7 fl. oz.) milk 200 g (8 oz.) sugar 2 sachets vanilla sugar 40 g (1.5 oz.) starch 50 ml (1.8 fl. oz.) water 400 ml (13.4 fl. oz.) cream 500 g (17 oz.) quark 300 g (12 oz.) strawberries 100 g (4 oz.) grated white chocolate

Directions 1. Mix Sugar, vanilla sugar and starch with water and boil pudding using milk. Let the pudding cool down.

2. Whip cream and mix with quark and pudding.

3. Puree the strawberries and give on top of the pudding.

4. Decorate with the grated white chocolate and put into the fridge.

“Yummy yummy” says Markus Bruns 2 6

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11.12.2014 10:16:41

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Ribbon Pasta with Prawns in Daniel Koopmann

Tomato & Cream Sauce

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Ready in: 40 min

Ingredients • • • • • • • • • • • • •

125 g (4.4 oz.) prawns (peeled) or shrimps (not frozen prawns) 250 g (8.8 oz.) cocktail tomatoes ½ onion 200 g (7 oz.) cream 60 g (2.1 oz.) soft cheese with herbs 1-2 cloves of garlic 1 tsp sugar 1 tsp tomato puree Pepper Salt Oil for frying Chives 250 g (8.8 oz.) ribbon pasta

Directions

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6

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Put water on to boil for the pasta, salting generously. When the water is boiling, cook the pasta in accordance with the cooking instructions.

At the same time, start preparing the sauce: Peel and dice the onion, peel the garlic, wash and quarter the cocktail tomatoes.

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Fry the onion together with the prawns/shrimps in a frying pan until the onion is glassy. Add the cream and soft cheese and cook until most of the soft cheese has liquefied. Add the tomato puree and quartered cocktail tomatoes. Crush and add the garlic, and sprinkle in 1 tsp of sugar. Simmer for a few minutes, making sure the tomatoes do not disintegrate completely.

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Finally, season with salt, pepper and herbs.

To thicken the sauce if it is still too thin, take out some of the sauce (5 tbsp), mix it separately with a little flour (making sure no lumps are allowed to form), then return it to the pan, stir in and briefly bring to the boil. That’s it!

For the calorie-conscious: Leave out some of the soft cheese and cream and use milk instead.

“After eating at an Italian restaurant, I wished to replicate the sauce I was served. This is now the final result, after a number of failed attempts.”

Enjoy your meal 59

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Gnocchi, Tomato & Mozzarella Bake

Ready in: appr. 15 min Ingredients • • • • • • • • •

500 g (18 oz.) gnocchi 2 mozzarella cheeses 2 tomatoes 1 can tomato passata 1 onion 200 ml (6.7 fl. oz.) cream 50 g (2 oz.) grated cheese Basil Salt and pepper

Directions Place the gnocchi (need not be partly boiled first) and the finely diced ingredients (tomatoes, onion and 1 mozzarella) in a casserole/oven dish.

Mix the tomato passata with the cream in a bowl or jug and season with salt, pepper and basil. Pour the Serves Serves sauce over the gnocchi and arrange the ingredients more or less evenly in the dish.

Now cut the second mozzarella into slices, spread them over the contents and sprinkle the other cheese on top.

2

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6

8

Finally, bake in the oven for 30 minutes at 200 °C / 392 °F (top and bottom heat).

Portionen Portionen The quantities can also easily be doubled, as shown in the picture, or otherwise slightly varied.

“This is one of my favorite recipes as it is quick to prepare, does Serves not require many ingredients and is loved by everyone in our family.”

Matthias Ratert

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11.12.2014 10:16:45

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Fish Casserole with Rice Ingredients

• • • • • • • • •

500 g (18 oz.) fish fillet (e.g. pollock) 1/8 l white wine, dry (e.g. Burgundy) 125 ml (4 fl. oz.) cream 100 ml (3.4 fl. oz.) sour cream 1 onion 1 bunch of dill 3 tomatoes 100 g (4 oz.) diced ham 50 g (2 oz.) parmesan (or Grana Padano) • 1 lemon • Salt • Pepper Directions

Wash the fish und cut it into portions of approximately equal size. Lay the fish pieces in a greased casserole dish and season liberally with salt and pepper.

Slice the onion and lay the onion rings on top of the fish. Also slice the tomatoes and arrange on top of the onions.

Then finely chop the dill.

Mix the white wine, cream, sour cream, cheese and dill in a jug, stir well and pour into the casserole dish. Sprinkle the diced ham on top and cook in the oven for 30 minutes at 200 °C – 392 °F (fan-assisted).Before serving, add a little lemon juice to the casserole. Rice or bread make an ideal accompaniment.

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S

Cooked by Max Thünemann

263 Portionen

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Amerikaner 2

Portionen

Cakes with Black & White Glaze

Serves

Ingredients For the batter: • • • • • • • •

12 Portionen

200 g (7 oz.) flour ½ tsp baking soda Serves ½ tsp salt 75 ml (2.54 fl. oz.) buttermilk ½ tsp vanilla extract 80 g (2.8 oz.) butter, (soft) 100 g (3.5 oz.) sugar Portionen 1 egg (large)

4

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3For the glaze: 12 Portionen

• • Serves• • • •

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200 g (7 oz.) icing sugar 1 tbsp milk Serves 2 tsp lemon juice ¼ tsp vanilla extract 20 g (0.7 oz.) cocoa powder 2 tbsp milk

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4 Portionen

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15

6

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Directions Preheat the oven to 180 째C (356 째F) and line a baking tray with baking paper.

Mix the flour, baking soda and salt. Mix the buttermilk and vanilla extract in a small bowl.

Stir the soft butter with the sugar for about 3 minutes until creamy, then add the egg and stir in well. Next, gradually combine the buttermilk / vanilla extract mixture with the flour.

Using a dessert/tablespoon, place 6 equally sized heaps of the cake mixture onto the baking tray, leaving sufficient space between them to allow for spread. Place in the preheated oven and bake for about 15-17 minutes; they should have a golden brown color. When pressed, they should be firm in the middle.

Take care that the bottom does not become too dark. Take out of the oven and place on a cake rack to cool.

To make the glaze, first mix the icing sugar with the 1 tbsp of milk, the lemon juice and the vanilla extract. If the consistency is still too firm, add a little more milk. The mixture should, however, be fairly thick and not too runny.

Now divide this into two halves and add the cocoa to one half after first mixing it with 1-2 tbsp of milk. This should also not be runny.

Now decorate the top of each Amerikaner, applying dark glaze to one half and white glaze to the other. I always use a dough scraper for smoothing the glaze. Then leave to set.

I prefer my Amerikaners in large size, so for me, the mix only produces about 6. However, it is equally possible to make them smaller.

by Tobias Wieden

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Vegetables Provençale Style Ingredients • • • • • • • • • • •

Olive oil 2 large onions 1 chili (or more….)

3 eggplants Dried herbs (e.g. thyme), Salt 3 peppers (red, green, yellow), 3 zucchinis 5 large beef tomatoes (if no aromatic tomatoes are available, it is better to use canned ones) Tomato paste Grated garlic (3 cloves or more), Capers Fresh herbs (e.g. rosemary and basil) Freshly ground black pepper

Directions

Be careful not to cut the vegetables too small.

Put the olive oil and diced onions into a sufficiently large cold pan and then fry the onions on a medium heat until glassy. Add the finely chopped chili, diced eggplants and dried herbs, cook gently for 10 minutes with the lid on, season with salt, add the diced peppers, cook gently for a further 10 minutes with the lid on, and then add the diced zucchini and cook gently for 7 minutes with the lid on.

Add the diced tomatoes, tomato paste, freshly grated garlic and capers, and cook for a further 7 minutes, but this time with the lid off.

Check that everything is cooked (the vegetables should be soft, but still firm to the bite).

Turn off the heat. Finally, add the fresh herbs and black pepper, and stir in.

Can be ideally accompanied by bread and red wine.

In the case of any leftovers, place them on shallow ovenproof dishes, sprinkle sheep’s cheese or lay mozzarella on top and bake in the oven.

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Recipe and Pictures by Sonja Prinzmeier

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11.12.2014 10:16:51

Blueberry Cheesecake

Serves

Ingredients

2

Pastry • 200 g (7 oz.) flour Portionen • 100 g (3.5 oz.) cold butter • 60 g (2.1 oz.) sugar Serves • 1 pinch of salt • 1 egg

12 Portionen

Serves

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6

8

12

Filling Portionen • 400 g (14 oz.)Portionen blueberries • 500 g (17.5 oz.) cream quark, 20% fat • 350 g (12.5 oz.) cream cheese Serves Serves • 4 eggs • Grated rind (zest) of 1 lemon • 1 tbsp lemon juice • 1 tbsp flour • 140 g (5 oz.) sugar Portionen • 1 sachet vanilla Portionen sugar • Icing sugar

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Directions For the pastry base, form the flour, butter - cut into small pieces -, sugar and salt into a mound on the worktop. Break an egg into the middle and then, using your hands, rapidly knead into a short pastry dough. Wrap in cling film and refrigerate for at least 1 hour.

In the meantime, clean and prepare the blueberries for the filling. Mix the quark, cream cheese, eggs, lemon zest and lemon juice, flour, sugar and vanilla sugar together to produce a smooth creamy mixture.

Preheat the oven to 200 °C/392 °F. Roll out the pastry and line a greased tart mold (diameter approx. 30 cm or 12 inches) with it. The pastry should run up the sides of the mold for at least 2 cm (approx. 1 inch).

Prick the pastry with a fork in several places. Bake in a preheated oven for 12 to 15 minutes at 200 °C/392 °F). Take out of the oven and leave to cool slightly.

Pour in the quark cream and smooth the surface. Arrange the berries on top. Bake the cake for 15 minutes at 200 °C (392 °F), then reduce the heat and bake for a further 50 minutes at 100 °C (212 °F).

After the cake has cooled, dust with icing sugar.

Also tastes delicious when still lukewarm.

Baked by Susanne Rott-Achterkamp

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Mascarpone & Raspberry Quark Prep. time: 10 minutes (without swan) Ready in: 3.5 hours

Ingredients: • • • • • • •

1 tub whipping cream, whipped 2 tubs natural yoghurt 250 g (10 oz.) mascarpone 500 g (20 oz.) quark, low fat 500 g (20 oz.) raspberries, frozen, not thawed 200 g (8 oz.) sugar Chocolate, white, grated

Directions: Place the quark, yoghurt and mascarpone in a bowl and mix well with the sugar; if possible, use a hand mixer to ensure all the sugar is absorbed.

Then whip the cream until stiff, and fold it in.

Now arrange the raspberries and quark mass in alternating layers in a bowl (using a glass bowl, if possible, for the visual effect). Sprinkle the grated chocolate on top.

Must be allowed to stand for at least 3 hours before eating (because of the raspberries); it is ideal for making the evening before and then keeping in the refrigerator.

Serves Cooked and chooped by Tobias Busch

2 Portionen

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The Classic One Ingredients • • • • • • • • • • •

Serves

1.5 kg (3.3 lbs) kale (fresh or frozen) About 750 g (30 oz.) potatoes 4-6 smoked sausages (preferably “Mettwurst”, but also salami, chorizo etc.)

2 slices of “Kassler” (cured and smoked pork, but also any other smoked Portionen joint, chop, belly pork etc. will do) 2 tbsp lard (either pork or goose fat, according to preference) 2 onions (finely diced) Serves 2 thin slices of smoked streaky bacon (finely diced) 1-2 tbsp mustard Pepper, salt 500 ml (16 fl. oz.) vegetable stock, beef, pork or chicken stock 2 tbsp oats (ground in a mortar or mixer) or potato purée powder

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11.12.2014 10:16:57

Westphalian Curly Kale Directions Serves

Serves

Place a large cooking pot on the hob and heat clarified butter in it. Briefly fry the diced onions in the butter, then also add the diced bacon and continue to fry for a short time. Pour in 1/3 of the stock; then put in the kale, but do not stir; put the lid on the pot and simmer on a medium heat for 10-15 minutes.

When the kale has shrunk in volume or thawed, add the spices and mustard, and stir.

Portionen Portionen

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8

Prick the sausages with a fork or sharp-pointed knife on all sides and arrange on the kale.

Serves

Serves

Cook for 45 minutes on a low heat with the lid on, when necessary add a little stock. Now put in the Kassler or other meat or chops and turn off the heat. If using an electric hob, leave the pot on the hotplate.

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4

Kale tastes best if left to stand overnight without heat but in the closed pot (wrapped up to keep it Portionen Portionen

warm); but if not overnight, it should stand for at least a few hours to give the flavor of the sausages and kale time to fully develop.

Serves

15

Serves

The kale can then be reheated, ready for eating; to prevent burning, add a little stock, if necessary, but not too much - just enough to prevent burning. Avoid making it soupy; by the time it is served, the liquid should nearly all have boiled away.

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6

In the Portionen meantime, boil the potatoes in salted water until done, take the sausages and meat out of the pot, season the kale, if necessary, once more before serving, and thicken with the ground oats or potato purée powder.

“This is a very tasty and healthy recipe that gives lots of energy for winter.

The sausages and meat can be varied in line with personal and national preferences and the availability of suitable products on the market. The main thing in this recipe is the kale itself, but it is also important to choose a type of sausage that is reasonably fatty so as not to become too dry during the long cooking times. Originally, the potatoes were diced and added to the kale in the last phase of cooking; however, this is an ideal dish for freezing, so I prefer to cook the potatoes separately.

After all, potatoes that have been thawed out and warmed up never taste as good as freshly cooked ones. Also, as a variation on day 2, potatoes left over from the day before can be fried and served with the kale.”

Enjoy your meal!

Günter Helmig

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Prawn Skewers and Rosemary Potatoes Ingredients For the prawns: • 5 tbsp garlic oil • 1 tsp honey • 1 tsp mustard • 1 pinch of herb salt or fresh herbs of your choice • 1 salt and pepper to taste • 1 tbsp breadcrumbs • Approx. 300 g (12 oz.) prawns For the rosemary potatoes: • 5 Hansa Grata potatoes • 1 sprig of fresh rosemary • Olive oil for frying • Salt and pepper to taste Directions Mix the 5 tbsp garlic oil, 1 tsp honey, 1 tsp mustard, 1 pinch of herb salt or fresh herbs of your choice, and season with salt and pepper to taste Add the prawns, mix, and leave to stand for 1 hour Skewer the prawns, sprinkle with breadcrumbs and fry on both sides in olive oil.

Have a drink of wine.

Quarter the potatoes and precook them in their skins. Fry the potatoes in hot olive oil, seasoning with salt, pepper and rosemary to taste.

Serve the kebabs and potatoes straight from the frying pan onto plates.

Wolfgang Grosse-Maestrup Serves

2 Portionen

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Serves 11.12.2014 10:16:59

Ingredients • • • • • • • •

3 sachets pudding powder creamflavor 6 slightly heaped tbsp sugar Serves 1 ½ l (2 ¾ pints) cold milk 125 ml (4 fl. oz.) rum 200 g (8 oz.) finely chopped chocolate (leave some for garnish) 750 ml (25 fl. oz.) whipping cream Portionen 3 sachets cream stiffener 3 sachets vanilla sugar

2

2

by Christiane Helmich Portionen

Serves

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12

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Portionen

Herrencreme

(Gentlemen´s best friend) Directions Mix the pudding powder and sugar with 125 ml (4 fl. oz.) of milk, bring the remaining milk to boil, remove from the hotplate and stir in the pudding powder mixture, boil up again shortly.

Cool down the pudding and stir from time to time that no pudding skin is formed. While stiring add rum and most of the chocolate to the almost cold but not yet fixed pudding.

Whip the cream for a half minute. Mix the vanilla sugar and the creme stiffener, add it to the cream and whip it until stiff. Fold 2/3 of the whipped cream under the pudding. Garnish the Herrencreme with the remaining chocolate rasps and decorate it with some cream.

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11.12.2014 10:17:05

Heaven & Earth “Himmel und Erde” derives its name from apples (Heaven) and potatoes (Earth).

Corinna

h

Po

l

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Ingredients • • • • • • • • • •

500 g (18 oz.) Potatoes, mealy variety 1/4 l (8 fl. oz.) Milk 750 g (27 oz.) Apples 1 tsp Sugar 6 tbsp Water 90 g (3.2 oz.) Bacon, streaky 30 g (1 oz.) Butter 200 g (8 oz.) Onions 300 g (12 oz.) Fried sausage Nutmeg, salt and pepper to taste

Directions Peel the potatoes, cut them into chunks and just cover them with salted water.

Bring the potatoes to the boil and cook them on a medium heat for about 20 minutes until done. Mash the potatoes, gradually adding milk until the desired consistency is reached.

Season the potato puree with nutmeg and salt.

Peel the apples and quarter them, removing the core. Dice the apples and put them with the sugar and 6 tablespoons of water in a pan. Bring to the boil and cook for about 10 minutes or until soft. Mash the apples and mix them in with the potato puree.

Serves

Servesfry the sausage in Serves Heat theServes butter in a frying pan and the pan over a medium heat.

Dice the streaky bacon and fry in approx. 10 g/ 0.35 oz. butter until crisp.

Peal the onions, halve and slice them and fry them like the bacon.

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Arrange the Himmel und Erde (apple & potato puree) on plates and top with the onions and Portionen Portionen Portionen bacon. Serve with the fried sausage!

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4 Portionen

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Freshly harvested and prepared by Kira Roolfs

Pumpkin Curry Soup Serves

2

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Serves 1 Hokkaido pumpkin

900 ml (1½ pint) vegetable stock 2 cloves garlic 3 tsp curry powder 1 tub creme fraiche with herbs

12

4 Portionen

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Peel the pumpkin, remove the seeds and cut into small cubes. Cook the pumpkin cubes in the stock for about 20 minutes or until soft. Finely chop the garlic and add to the saucepan. Then finely blend or Serves and creme fraiche, stir Serves Serves mash. Add the curry powder well, and briefly bring to the boil once more.

Serves

hot!

15Ready in:Serve 20 min. 6

4 Portionen

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Raw Carrot Salad 6

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3 carrots Serves 1 apple 3 tbsp vegetable oil 1 tbsp sugar 2 tbsp lemon juice Pepper and salt

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4 Portionen

Peel the carrots and the apple, quarter the apple and remove the core.

Grate the carrots very finely, grate the apple, and put them all together in a bowl.

Add all the other ingredients, stir, and season to taste; then refrigerate for half an hour to allow the flavor to develop.

Ready in: 20 min.

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Pan-fried Poultry Curry Ready in: 40 min Ingredients • • • • • • •

About 600 g (24 oz.) poultry (turkey or chicken) 3 peppers 3 carrots 1 onion Salt, pepper, curry, paprika Olive oil 2 beakers of rice (preferably basmati)

4 Portionen

Portionen

Directions Cut the poultry and peppers into small pieces. Peel the onions and finely chop them.

Heat olive oil in a frying pan and fry the meat on a high heat, seasoning with salt, pepper, curry powder and paprika.

Then add the vegetables and mix them with the meat. Add more olive oil, and frequently stir the ingredients in the pan.

At the same time, bring water to the boil in a large saucepan and add the rice. The rice should be done after about 15 minutes. When the rice is done, pour off the water.

The meal is now ready and can be served.

“I would recommend a white wine to accompany this dish (e.g. Pinot gris, pinot grigio, Orvieto)” Ludger Feldkamp

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D D E E II FF N F F N I I U U H T T H SS CC C C U Z ZU

RK E

ho

m

ad e m e

by JÖRG

E

Ingredients • • • • • • •

2 large zucchinis 700 g (26 oz.) ground beef 1 can tomatoes 1 large onion 1 large clove of garlic Feta cheese, depending on personal taste (approx. 100 g/4 oz.)

Sour cream (5 tbsp), pepper, salt

Directions part I Wash the zucchinis and trim off the ends; halve the zucchinis and hollow them out (leaving a rim of about 0.5 cm). Salt and pepper. Chop the scraped-out zucchini middles into cubes. Peel and dice the onion, peel and chop the garlic. Preheat the oven to 180 °C / 356 °F. 84

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Directions part II Heat 1 tbsp olive oil in a pan and fry the ground beef in it. Add the onion and garlic and continue to fry. Add the can of tomatoes and season with salt and pepper. Refine with 4 tbsp sour cream. Add the diced zucchini middles to the sauce. Crumble the feta cheese.

Now grease a casserole/oven dish and place the hollowed-out zucchini halves in it. Fill the zucchinis and sprinkle the crumbled feta cheese on top. Then put the dish in the oven and bake for 30-40 minutes at approx. 200 - 220 째C (392 - 428 째F).

Delicious served with rice or fresh baguette.

Serves

Serves

2 Portionen

6 Portionen

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3

11.12.2014 10:17:16

Burritos de chili con carne a la Maurice Benning Ingredients • • • • • • • • • • • • • • • • • • •

500 g (18 oz.) ground meat - half beef & half pork 2 peppers, red, de-seeded and diced 1 peperoni, red, finely chopped 1 large onion, finely chopped 1 small onion, finely chopped 3 cloves garlic, finely chopped 1 small can tomatoes, peeled, finely chopped, with juice 250 g (10 oz.) kidney beans, rinsed 150 g (6 oz.) sweet corn, without liquid 2 tbsp tomato paste 200 ml (6.7 fl. oz.) red wine, dry variety 1 pkt. tortillas 2 tsp oregano, dried 2 tsp paprika powder, medium hot 1 tsp chili powder 1/2 tsp cumin 1/2 tsp pepper, black, ground 1 tsp salt, quantity according to taste 2 pinches sugar

Directions Brown the meat well. Add the onions, peppers and garlic and cook fast. Add the tomato paste to the rest, fry, and then pour on the wine. Cover, and leave to simmer for 10 minutes.

Now stir in the remaining ingredients and spices. For the first 20 minutes, simmer with the lid on, then remove the lid and simmer for a further 20 minutes. Turn up the heat slightly if necessary. Stir frequently.

Then leave to cool until lukewarm.

In the meantime, warm the tortillas in the aluminum foil in the oven for 10 minutes at 200 °C (392 °F).

Place a portion of chili con carne in the middle of each warm tortilla and wrap them up.

Serves

2 Portionen

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Stuffed Peppers Serves

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2

6

Portionen

Ingredients • 1 dry bread roll from yesterday • 60-90 ml (2- 3 fl. oz.) milk • 4 peppers • Oil, for frying • 500 g (20 oz.) ground meat, mixed • 1 medium-sized onion, diced • 1 clove of garlic, pressed • 1 tsp mustard • 1 egg • 1 tbsp herbs, (parsley and marjoram), finely chopped • 2 tbsp pine nuts, roasted • 1 tsp chili powder, or paprika powder • Salt and pepper

For the sauce: • 1 medium-sized onion, diced • 1 clove of garlic, pressed • 1 sprig of thyme • 2 tbsp tomato paste • 350 ml (11 fl. oz.) vegetable stock • Sugar

Prep. time: approx. 30 min Ready in: 1 hr

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4 portions rice, as accompaniment 88

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Quick and easy to prepare, this dish tastes equally good straight after cooking and also the next day.

Klaus Marien says “bon appétit”

Directions Cut off the peppers tops and remove the seed core.

Save the top as a lid!

Soak the bread roll in lukewarm milk for 10 minutes.

Add the ground meat, diced onion, garlic, mustard, egg, herbs, chili or paprika powder, and season softly with salt and pepper. Mix. Then stuff the peppers with the mixture; if the mixture protrudes slightly from the peppers, all the better. If there is any of the ground meat mixture left, form into meatballs and cook them with the rest.

Fry the diced onion in oil in a tallish saucepan until glassy. Then add the garlic, thyme, a pinch of sugar and the tomato paste, fry briefly with the onion, then pour in the stock. Season with salt and pepper, bring to the boil, and then, after replacing the tops/lids, place the peppers in the stock.

Now place the saucepan in the oven for a good 30 minutes at 160 °C/320 °F (fan-assisted) to cook; alternatively, they can naturally also be cooked on the hob.

This cooking time is only short so the peppers are still quite crisp; those who prefer them softer should allow them to simmer for 20 minutes longer.

Serving: Place rice in the middle of a plate, arrange a stuffed pepper on top, laying the top/lid against the side, and pour on some of the cooking liquid.

Enjoy!

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This gateau has a very refreshing flavour and is praised by guests.

Quark & Cream Gateau Your cake assitent

Steffe

n Ricklin

Ingredients

Directions

Cake mixture: • 130 g (5 oz.)margarine • 125 g (4.5 oz.) sugar • 1 sachet vanilla sugar • 2 eggs • 130 g (5 oz.) flour • 1 heaped tsp baking powder • 1 lemon

Cake: Mix all the ingredients for the cake. Add the zest from the lemon.

Bake for approx. 10 minutes at 180 °C/356 °F. After baking, leave the cake to cool, and then halve.

Filling: • 3 small cans mandarin oranges • 125 g (4.5 oz.) sugar • 3 egg yolks • 500 g (18 oz.) quark • 1 tub cream • 6 leaves of gelatin

Filling: Pour the liquid off the 3 small cans of mandarins and arrange the mandarins on the bottom half.

Mix the quark, egg yolks, sugar and the juice of the lemon. Whip the cream separately. Place the gelatin in cold water in a pot. Allow to soak for a short time, then remove the gelatin from the water with your hands and squeeze out the water. Then heat it slowly in a pan, stir it with a whisk and, when dissolved, stir it into the quark mixture. Then fold in the whipped cream.

Place a cake form around the bottom cake section.

Pour 3/4 of the quark mixture over the mandarins on the base, lay the other half of the cake on top, and pour the remainder of the quark mixture on top of that. The gateau can be decorated with mandarins, e.g. with one mandarin on each slice of the gateau.

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Bi-Bim Bap means “mixed rice” in English and is a well-known Korean dish. It is also one of my favorite dishes, especially when prepared in a hot stone dish as is done in Seoul, Korea. This keeps it really hot.

Das wird benötigt

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Ingredients • • • • • • • •

Rice Eggs Carrots Spinach White turnip Ground meat (beef or pork) Gochujang paste - is available from most shops selling Asian specialties Sesame oil and sesame seeds

Directions • • • • • • • • •

Beat 1 egg, season lightly with salt, and cook like an omelet; allow to cool, then cut into long, thin strips Wash a carrot and also cut into fine strips, approx. 5 cm (2 inches) long Wash leaf spinach and cut into long strips Cut the white turnip into strips Cook the rice (sticky rice, i.e. the kind that can be eaten with chopsticks) Cook the Spinach and carrot slightly Put the rice in a bowl. The rice must be very hot Add the chopped ingredients and break the second egg on top.

Add gochujang according to personal taste (spicy)

Serving • • • •

The dish is served with the egg yolk on top.

Sprinkle some sesame seeds on top.

To eat, mix everything up with the rice, using a spoon.

To make the meal even more authentic, serve a side dish of kimchi!

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Ma’s Potato Salad with Mayonnaise from the Wonderful Ruhr Region (Gelsenkirchen) Ingredients for 4 persons or two hungry men

Ingredients • • • • • • • • • • •

Serves

Serves

1.5 kg (3.3 lbs) small waxy potatoes 1 whole egg ½ onion Sunflower oil, as neutral Portionen in taste as possible (Ma always chooses Thomy) ½ tsp salt Plenty of pepper Serves ½ tsp mustard ¼ tsp sugar ½ lemon Yoghurt Pickled gherkin or cucumber

2

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4 Portionen

Directions

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Serves

Dear reader, this is a recipe for an utterly delicious potato salad from my town of Gelsenkirchen. It’s not difficult to make, and if you can find somebody to peel the potatoes when they’ve been Portionen Portionen Portionen boiled in their skins, not too much work either.

In our town, it’s always Ma (meaning either your mom Serves or your wife) who makes Serves it, while us men Serves are better employed washing the car or - and this is important! - talking to the neighbors over the fence or in the street, meanwhile having a beer.

That’s our way of spending our Saturday afternoons in the Ruhr Region, with the radio on for Portionen Portionen Portionen the soccer commentary. It’s great!

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But now here goes: Serves Serves Serves Boil the potatoes whole, in their skins, and make sure to leave them to cool. A good idea is to cook them early in the morning or the day before. It’s not much work.

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Peel the potatoes and cut them into small slices.

Then finely chop the onion and add to the potatoes. Important tip: That’s now the hardest part of the job done, so time for a little break with a cool beer! Go outside and see if the guy next door’s still at the fence, which he most likely is as it’s Saturday afternoon, so he won’t have anything else planned!

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Ralph Biermann wishes

Glück Auf! (Good Luck!)

But now for the mayonnaise. Put one whole egg - minus the shell! - in a small bowl. Add the salt, pepper, sugar, mustard and lemon juice, pour in the sunflower oil and whisk with a kitchen mixer on low speed till it gradually becomes thick. A tip for the calorie-conscious: To increase the quantity, add yoghurt.

Then pour the mayonnaise over the potatoes, chop the pickled gherkin (sweet & sour flavor), add it to the salad, and stir with a large spoon. Which means it’s now time for another beer as most of the work is done!

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Instead of gherkin, you can use cucumber. This gives a fresh flavor, especially in summer. Serve with freshly grilled wiener sausages or meatballs (a recipe for delicious meatballs can be found in this book, too).

This potato salad tastes best the next day, when the full flavor has had time to develop. But don’t forget: The mayonnaise contains raw egg, so always keep the salad refrigerated and use up within three to four days.

Have fun and enjoy

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Bienenstich (Bee Sting Cake) Ingredients • • • • • • • • •

4 eggs 200 g (7 oz.) sugar 100 g (3.5 oz.) flour 1 sachet of vanillin 50 g (1.75 oz.) butter Flaked almonds 400 ml (13.5 fl. oz.) cream 100 ml (3.4 fl. oz.) milk 1 sachet vanilla custard powder

Directions

Separate the egg yolks from the egg white.

Beat the egg white for about 4 minutes until stiff. Add both the normal sugar and the vanillin and mix well with the egg white.

Then also thoroughly mix the egg yolks into the mass, and finally fold in the flour.

form with butter or margarine beforehand, using a brush. Evenly distribute the cake mixture in the form. Melt the butter and drizzle it evenly over the mixture. Then scatter the flaked almonds on top (on the cake, not in the kitchen!), and also sprinkle a little sugar on top.

Then bake in a fan-assisted oven at 175 °C (350 °F) for 30 minutes. Meanwhile, whip the cream and milk with the vanilla custard powder.

When the cake has baked, leave it to cool and then cut it horizontally through the middle. Spread the vanilla-flavored filling on the bottom half and then place the upper half on top.

Line a springform pan with baking paper.

The best way to do this is to grease the 96

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Gu

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Beef Roulades with Boiled Potatoes and Red Cabbage Ingredients • • • • • • • • • • • • • •

4 slices of beef for roulades 4 thin slices of streaky bacon 4 pickled gherkins 1 onion Serves Serves Mustard Salt and pepper Approx. 30 g (1 oz.) clarified butter 4 roulade skewers or cocktail sticks for fixing Potatoes for 4 persons ReadyPortionen cooked red cabbage forPortionen 4 persons 1 apple 1 bay leaf Serves A little parsley Serves A little flour for the sauce

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Directions

Coat the roulade slices thinly with mustard. Salt and pepper to taste. Lay the bacon slices on the meat. Place a pickled gherkin and piece of onion at one end. Then roll up each roulade tightly, fiServes or the cockServes nally securing them with the skewer tail sticks.

Put the roulades in a roasting pan with the clarified butter and fry on all sides. Then add approx.

200 ml /6 fl. oz. water and cook for about 90 minutesPortionen on a medium heat.

Portionen Peel the potatoes and put them in a pan of water to boil. Add a teaspoonful of salt and boil for about Serves Serves 30 minutes.

Put the red cabbage in a pan with pieces of apple and onion and a bay leaf and cook for about 20 minutes.

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Portionen AfterPortionen about 90 minutes, remove the roulades from the roasting pan and prepare the roasting juices for serving. To do so, mix 2 tablespoons of flour Serveswater to form a smooth Serves paste and add with cold to the roasting juices. Bring briefly to the boil.

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A good, full-bodied red wine makes an excellent accompaniment.

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Chocolate Mousse Duo with Apricot Compote

by Bernd Reininghaus Prep. time: 1 hr Resting times: 12 hrs Einweichzeit Aprikosen

3 hrs Kühlzeit Mousse

Directions Soak of dried apricots in 150 ml (5 fl. oz.) water in a covered bowl for approx. 12 hours.

Ingredients For the dark mousse • 300 g (12 oz.) cream • 1 egg • 130 g (5 oz.) dark chocolate • 2 tbsp dark chocolate liqueur For the white mousse • 300 g (12 oz.) cream • 1 leaf of white gelatin • 1 egg • Zest (grated rind) of 1/2 an untreated orange • 130 g (5 oz.) white chocolate • 2 tbsp egg liqueur For the apricot compote • 200 g (8 oz.) dried apricots • 50 g (2 oz.) raspberries • 50 g (2 oz.) sugar and 1 tbsp honey • 200 ml (6.7 fl. oz.) orange juice • 4 tbsp grenadine, • the peel of 1 untreated orange, • cut into very fine strips, and • the juice of 1 lemon

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For the dark mousse, whip cream until stiff, and set aside. Whisk the egg with 2 tbsp of water in a bowl over a hot water bath to form a thickish cream.

Remove from the water bath and continue beating until the mixture is cold. Break the dark chocolate into pieces, melt at gentle heat in a bowl over a hot water bath, and then immediately mix into the cream. Also stir in 2 tbsp of brown chocolate liqueur, and carefully fold in the whipped cream.

For the white mousse, whip the cream until stiff and set aside. Soak 1 leaf of white gelatin for about 10 minutes in cold water. Whisk the egg with 2 tbsp water in a bowl over a hot water bath to form a thickish cream. Thoroughly squeeze out the gelatin, dissolve in the cream, and stir in the zest (grated rind) of 1/2 an untreated orange. Remove the cream from the water bath and continue beating until it is cold. Break the white chocolate into rough pieces, melt at gentle heat in a bowl over a hot water bath, and then immediately mix into the cream. Stir in 2 tbsp of egg liqueur and carefully fold in the whipped cream.

Now put first the white mousse, and then the dark mousse, into a large, shallow dish or form, cover, and refrigerate for about 3 hours.

For the apricot compote, wash selected raspberServes ries and pat dry.

Melt sugar and honey over a medium heat, add orange juice, stirring constantly, and then allow to boil down until it becomes syrupy. Add grenadine, the peel of untreated orange cut into very fine Portionen strips, and the juice of 1 lemon, and bring briefly to the boil. Remove the syrup from the hob, add the soaked apricots together with the soaking Serves

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liquid, and mix thoroughly.

Finally, stir in the raspberries.

Using a dessert spoon, scoop out portions of the mousse and arrange on plates, accompanied by some of the apricot compote.

Instead of using a large dish or form, the mousse can also be put into small timbale molds. To serve, briefly dip the molds in hot water, turn them upside down onto the plates and arrange the apricot compote beside the mousse. Or put the mousse into suitable glass beakers and serve with long-handled dessert spoons.

In this case, serve the compote in a separate dish.

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Gero apetito linki Thorsten Bojer mégaujantis specialiu lietuviśku patiekalu

Viśtienos blyneliai ir ryźiai su apelsinais Orange flavored rice with chicken pancakes

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Orange flavored rice

Ingredients • 1-2 onions • 2 tbsp butter • 3 tbsp chopped hazel nuts • 200 g (8 oz.) rice • 400 ml (14 fl. oz.) vegetable stock (boiling) • 2 tbsp curry powder • 1-2 oranges Directions Peel the onion, chop finely and sauté in butter until translucent. Mix in the chopped hazel nuts and also the rice and steam shortly. Add vegetable stock and curry powder. Let the rice swell up for about 20 minutes on small flame. Peel the oranges and separate the fruit segments from the pith.

After a swelling time of the rice add the oranges.

Put all together and boil it for 3-4 minutes.

Chicken pancakes

Ingredients • 2 chicken breast fillet • 2 onions • 4 tbsp mayonaise • 1-2 eggs • 2-3 tbsp potato starch • spices (curry, pepper, nutmeg) • salt Directions Wash the chicken breasts, pat them dry and cut into dices. Peel and dice the onions. Place all ingredients into a bowl, salt and spice. If the mixture could rest for one night in the refrigerator, the better for the mixture! Heat up some oil in a pan, form pancakes and fry them until both sides of the pancake are golden brown. After that simmer the pancakes for about 20 minutes.

The best match for this dish is a curry sauce.

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Quark Stollen (German Christmas Bread) Ingredients

Directions

500 g (18 oz.) raisins, 500 g (18 oz.) flour 100 ml (3.4 fl. oz.) rum 1 sachet baking powder and 1 sachet vanilla sugar, 150 g (6 oz.) sugar, 50g (2 oz.) icing sugar bitter almond cooking oil, salt, cloves, cardamom, ginger, nutmeg, cinnamon , grated orange peel 2 Eggs 175 g (7 oz.) butter 250 g (10 oz.) curd (regular or low fat) 250 g (10 oz.) almonds (preferably without skin) 150 g (6 oz.) diced candied lemon peel 100 g (4 oz.) diced candied orange peel

Sort and wash raisins , sprinkle with rum and steep them a bit (maybe overnight).

Mix wheat flour with 1 sachet baking powder in a mixing bowl. Add sugar, 1 knife tip vanilla sugar, 1 pinch salt, 4 drops bitter almond cooking oil, 1 knife tip of ground cloves, 1 knife tip of ground cardamom, 1 knife tip of ground ginger, 1 knife tip of ground nutmeg, 1 knife tip of ground cinnamon , a little grated orange peel (untreated), eggs, soft butter and curd.

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Mix the ingredients Serves with a kitchen machine with Serves dough hook on lowest speed first, then at the highest speed. Then knead almonds (preferably without skin), diced candied lemon peel, diced candied orange peel and the prepared raisins into the dough. Knead to a smooth dough. Shape the Portionen Portionen dough into a loaf and place it on a baking tray lined with baking paper. Preheat the oven to 250 °C (482 °F). Once the loaf is inserted to the oven Serves Serves reduce the temperature down to 160-180 °C (320356 °F). Then bake for an hour.

Caution: Do not let it become too dark, keep it at a light brown.

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Immediately after baking, brush the loaf that Serves has now become a “Stollen” with melted butter and dust it with icing sugar. The Stollen can be wrapped after cooling down and can be best consumed within a couple of weeks when kept at a not to cool place outside the refrigerator. But of Portionen course you may eat it much faster.

Eike Drewes

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PROGNOST Systems GmbH Daimlerstr. 10 48432 Rheine Deutschland +49 (0)59 71 - 8 08 19.0 +49 (0)59 71 - 8 08 19.42 info@prognost.com

PROGNOST Systems, Inc. 1020 Bay Area Blvd. Suite 105 Houston, TX, 77058 USA +1 - 281 - 480 - 9300 +1 - 281 - 480 - 9302 infousa@prognost.com

www.prognost.com

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