HMS Cookbook v20200812

Dear Seafarer,
As your Provision Supply Manager from HMS, we are continuously

expanding our Galley Support Services to our Seafarers and would
like to take this opportunity to present a new edition of our Cookbook
to you.
This new edition shall provide you with more inspiration for delicious
new recipes and well-balanced nutritious menus. We hope that these
recipes are of an exciting alternative to the current meals served
on board and add an extra much enjoyable flavor to the crew’s daily
routines on board.
We are constantly working on more topics such as specials on festive

seasons, baking onboard, healthy eating topics, etc. Our further
support is our Cook & Galley Newsletter being distributed periodically.
This version will also update and extend periodically in the future,
any suggestions or ideas are welcome.
Feel free to be creative and be ensured of our support anytime,

we wish you great success and Bon Appetit!
Your Provision Supply Management Team

at HMS Hanseatic Marine Services
A Breakfast
B Starters
C Vegetables & Salads
D Stocks, Soups & Stews
E Chutney, Dips & Sauces
F Fish & Seafood
G Meat
H Carbohydrates
I Bakery
J Desserts
K International Specialities
Notes
A Breakfast
AA Eggs
AB Cereals
AC Dairy
AD Flour-based Dishes
Onion Fritatta
Nutrition per serving
Energy (kJ/kcal) 367,0
Fat (g) 27,4
- of which saturates (g) 14,0
Carbohydrates (g) 4,3
Total time: Serves: Skill level: - of which sugar (g) 3,5
Preparation time 5 min 10 Easy Protein (g) 26,1
Cooking time 40 min Salt (g) 0,7
AA01
INGREDIENTS
400 g Onion, white sliced

400 g Cheese, hard grated
50 g Butter cold
20 pcs Eggs whisked, seasoned
1/2 bunch Parsley chopped
Salt
Pepper
COOKING
1. H
eat the butter in a pan, sweat the sliced onions for approx.
5 minutes until glassy.
2. In a mixing bowl whisk the eggs, add the grated cheese
and chopped parsley.
3. G
rease an ovenproof dish, add the onions evenly, then add
the egg and cheese mixture.
4. B
ake at 150 °C convection for 10-15 minutes or until
the egg is firm.
NOTES
© HMS Hanseatic Marine Services GmbH & Co. KG. All rights reserved.
Boiled Egg
Fat (g) 5,6
AA02
INGREDIENTS
10 pcs Eggs at room temperature
COOKING
1. Using a ladle place the eggs gently into boiling water.
2. Cooking time: soft eggs: 6-7 minutes, hard eggs: 9-11 minutes.
3. When ready remove from the boiling water. Plunge into

cold water.
4. Hard boiled eggs for later use can be left to cool down in
cold water.
NOTES
Scrambled Eggs
Fat (g) 13,4
AA03
INGREDIENTS
20 pcs Eggs
150 ml Milk
20 ml Vegetable oil or butter
Salt
Pepper
COOKING
1. C
rack the eggs into a mixing bowl, whisk and season with salt
and pepper.
2. Sieve to remove any remaining egg shell.
3. H
eat the vegetable oil or butter in a thick bottomed pan,
add the egg mixture.
4. C
ook over a medium heat, stirring constantly,
until the egg sets.
NOTES
Strammer Max
Fat (g) 17,4
AA04
INGREDIENTS
10 pcs Eggs
10 pcs Bread, brown sliced
30 pcs Ham, boiled sliced
10 pcs Pickled gherkin
100 g Butter
20 ml Vegetable oil
Salt
Pepper
COOKING
1. Butter the bread.
2. In a heated pan quickly fry 3 slices of ham, remove and

keep warm.
3. In the same pan fry 1 egg.
4. P
lace the ham on the buttered bread, place the fried egg
on top.
5. Garnish with pickled gherkin.
NOTES
Blini
Fat (g) 49,3
Preparation time 30 min 10 Medium Protein (g) 21,1
AD01
INGREDIENTS
1.000 g Flour, white

105 g Yeast fresh
1.250 ml Water luke warm
1.000 g Buckwheat ground
1.875 ml Milk luke warm
440 g Butter melted
12 pcs Eggs
25 g Salt
25 g Sugar
30 g Butter for frying
COOKING
1. Dissolve the yeast in luke warm water.
2. Mix in the flour, leave to stand in a warm place for 35 minutes.
3. Mix the buckwheat into the milk, add to the yeast mixture.
4. Separate the eggs.
5. Whisk the yolks and the sugar to a creamy consistency.
6. Add the butter to the yeast mixture.
7. Fold the yolk mixture into the batter, leave to stand for
25 minutes.
8. Add salt to the egg whites and whisk until stiff, gently fold
into the batter.
9. Melt the butter in a frying pan over medium heat.
10. Spoon the batter into the pan to form small pancakes.
11. Gently fry on both sides until golden brown.
NOTES
French Toast
Fat (g) 12,7
AD02
INGREDIENTS
10 pcs Eggs whisked

125 ml Cream
125 ml Milk
100 g Flour, white
100 g Sugar
5 drops Vanilla essence
5 g Cinammon powder
15 pcs White bread sliced
30g Butter
Salt
COOKING
1. M
ix eggs, cream, milk, flour, sugar, vanilla essence, salt and
cinammon powder.
2. Lay the bread on a baking sheet and prick with a fork.
3. P
our the egg mixture over the bread and allow to soak for
2 minutes.
4. Turn over, soak for another 2 minutes.
5. Melt the butter in a heated pan.
6. Fry gently until golden brown on both sides.
NOTES
B Starters
BA Warm
BB Cold
Melon Ham Tartar
Fat (g) 14,5
INGREDIENTS
BB01
1.300 g Melon, Cantaloupe
or Honeydew finely diced
500 g Radish, white finely diced
250 g Ham, smoked finely diced
20 g Soy sprouts roughly chopped
60 ml Vinegar
70 ml Vegetable oil
Salt
Pepper
Sugar
COOKING
1. Mix the vinegar with the oil, season with sugar, salt and pepper.
2. Add the diced melon, radish and ham. Mix together.
3. Garnish with soy sprouts.
NOTES
C Vegetables & Salads
CA Vegetarian Dishes
CB Side Dishes
CC Mixed Salads
CC Dressings
Kimchi
Fat (g) 5,8
Cooking time 2-3 days Salt (g) 15,2
INGREDIENTS
3.000 g Chinese cabbage 2-3 cm strips

3.500 ml Water
250 g Spring onion finely sliced
150 g Salt
CA01
120 g Onion roughly chopped
100 g Chili dried, crushed
100 g Carrot grated
100 g Radish, white grated
20 g Garlic roughly chopped
50 g Ginger roughly chopped
80 g Sugar
80 g Sesame seed, white toasted
80 ml Fish sauce
80 g Flour, white
80 g Coriander, fresh chopped
COOKING
1. D
issolve the salt in 3 litres of water, add the cabbage and allow
to soak at room temperature for 2 hours.
2. Drain off the salt water.
3. Cover the cabbage with fresh cold water.
4. W
hisk the flour into 400 ml of cold water, bring to the boil,
add the chili and remove from the heat.
5. B
lend the onion, ginger and garlic to a puree, add to
the chili mixture.
6. M
ix in the coriander, fish sauce, sugar, carrot, radish,
spring onion and sesame.
7. Drain the cabbage and add to the chili mixture.
8. F
ill the mixture into jars pressing down firmly, leaving 3 cm
to the rim, screw on the lid.
9. Leave in a dark place to ferment for 24 hours at 20 °C.
10. After 24 hours open the jar to press the cabbage firmly down.
11. The finished Kimchi can be kept chilled for up to 4 weeks.
Creamy Savoy Cabbage
Fat (g) 25,2
INGREDIENTS
2.500 g Savoy cabbage finely sliced, without heart

300 g Onion diced
3.000 ml Water
500 ml Cream
CB01
100 g Butter
100 g Flour, white
2 pcs Bay leaf
Salt
Pepper
Nutmeg ground
COOKING
1. B
lanch the cabbage for 1-2 minutes, remove and shock
in cold water.
2. Save 500 ml of the boiling water.
3. In melted butter, sweat the onion without colour,

mix in the flour to a roux.
4. S
lowly add the vegetable stock into the roux to make
a smooth sauce.
5. Add the bay leaf.
6. Simmer for 10 minutes.
7. Finish with cream, then add the cabbage.
8. Season with ground nutmeg, salt and pepper.
NOTES
Brussels Sprouts
with Bacon and Ginger
Fat (g) 28,5
INGREDIENTS
2.500 g Brussels sprouts,

fresh
150 g Ginger, fresh finely chopped
300 g Bacon, streaky diced
CB02
25 g Butter
25 ml Vegetable oil
Salt
Pepper
COOKING
1. B
oil the Brussels sprouts in salted water for 10-12 minutes.
Drain well.
2. Heat the butter and oil, saute the bacon and ginger.
3. Add the Brussels sprouts, saute for 2 minutes.
4. Season with salt and pepper.
NOTES
Honey Balsamic
Brussels Sprouts
Fat (g) 4,9
INGREDIENTS
2.500 g Brussels sprouts,

frozen halved
90 g Honey
40 ml Olive oil
CB03
160 ml Balsamic vinegar dark
25 g Garlic chopped
Salt
Pepper
COOKING
1. Preheat the oven to 180 °C convection.
2. Mix the honey, olive oil, vinegar and garlic to a marinade.
3. Add the Brussels sprouts. Mix well.
4. S
pread the Brussels sprouts evenly on a baking tray and
roast for 10-15 minutes until golden brown.
NOTES
Ratatouille
Fat (g) 11,7
INGREDIENTS
800 g Eggplant diced

800 g Zucchini diced
750 g Bell pepper red diced
750 g Bell pepper green diced
CB04
1.600 g Tomato tin,
whole, peeled chopped
400 g Onion diced
100 ml Vegetable oil
200 g Tomato puree
30 g Garlic chopped
10 g Rosemary chopped
10 g Thyme chopped
50 g Sugar
Salt
Pepper
COOKING
1. Heat the oil in a large saucepan over medium heat.
2. Add the onions and garlic, cook until golden brown.
3. Mix in the tomato puree.
4. A
dd the eggplant, bell pepper and zucchini, saute for
a further 5 minutes.
5. Add the tomatoes, sugar and herbs. Simmer for 15 minutes.
NOTES
Carrot and Lentil Puree
Fat (g) 3,1
INGREDIENTS
1.500 g Carrot roughly diced

250 g Lentil, red soaked
800 ml Coconut milk, tin
20 ml Soy sauce
CB05
10 g Curry powder
3.000 ml Water
40 g Ginger finely diced
20 ml Vegetable oil
Salt
Pepper
COOKING
1. Soak the lentils in cold water for 24 hours.
2. Boil the carrots and lentils in salt water until soft.
3. Drain off the water saving 500 ml.
4. Heat the vegetable oil in a saucepan, add the curry powder

and heat to release the aromas.
5. Add the carrots, lentils, coconut milk, soy sauce and ginger.
Bring to the boil.
6. Remove from the heat and blend to a puree.
NOTES
Grilled Vegetables
Fat (g) 6,0
INGREDIENTS
500 g Bell pepper red strips

500 g Bell pepper green strips
1.000 g Zucchini ca. 1 cm slices
800 g Onion, red wedges
CB06
50 ml Vegetable oil
20 g Garlic pressed
5 g Thyme
5 g Rosemary
Salt
Pepper
COOKING
2. Mix the vegetables with oil, garlic and herbs.
3. Spread evenly on a baking tray.
4. R
oast for 15-20 minutes, until the vegetables are
golden brown.
NOTES
Glazed Carrots
Fat (g) 6,5
INGREDIENTS
1.250 g Carrot sliced

250 g Onion diced
75 g Butter
100 ml Water or chicken stock
CB07
20 g Sugar
Salt
Pepper
COOKING
1. Melt the butter in a saucepan.
2. Add the onions, sweat without colour.
3. A
dd the carrots, sprinkle with sugar. Sweat for a further
3 minutes, stirring occassionally.
4. A
dd water or chicken stock. Cover with a lid and boil for
5 minutes.
5. Remove the lid and simmer until all the liquid evaporates.
6. Remove from the heat.
8. Garnish with chopped parsley.
NOTES
Roasted Cauliflower
Fat (g) 23,6
INGREDIENTS
2.000 g Cauliflower florets and diced stem

50 g Parsley finely chopped
60 ml Lemon juice
CB08
130 ml Olive oil
Sugar
Nutmeg ground
Salt
Pepper
COOKING
1. Soak the cauliflower florets and diced stem in the vegetable oil.
2. Remove and place onto a baking tray.
3. R
oast in a preheated oven at 200 °C upper heat for
15 to 20 minutes until golden brown.
4. B
lend the olive oil, herbs, lemon juice, sugar, ground nutmeg,
salt and pepper to a dressing.
5. Drizzle over the roasted cauliflower.
NOTES
Broccoli with Bread Crumbs
and Chili Flakes
Fat (g) 5,8
INGREDIENTS
2.000 g Broccoli florets

3 pcs Bread roll stale, roughly grated
60 g Butter
10 g Garlic finely chopped
CB09
5 g Chili flakes
Salt
COOKING
1. In a saucepan, using of the butter, lightly brown

the bread crumbs.
2. Remove from the pan and season with salt and

chili flakes.
3. Blanch the broccoli florets for 3 minutes and quench.
4. With the rest of the butter lightly brown the garlic.

Add the broccoli and saute.
5. Garnish with the bread crumbs and chili flakes.
NOTES
Apple Celeriac Puree
Fat (g) 58,7
INGREDIENTS
1.600 g Celeriac diced

1.000 g Apple diced
100 g Butter
500 ml Vegetable stock
CB10
1 pc Lemon juice
Nutmeg ground
Salt
Pepper
COOKING
1. In a covered pan bring the apple, celeriac and vegetable stock

to the boil.
2. Reduce the heat and allow to simmer for 20 minutes.
3. Blend the vegetables to a smooth puree.
4. Mix in butter, ground nutmeg and lemon juice.
NOTES
Apple Carrot Salad
Fat (g) 2,7
INGREDIENTS
800 g Carrot peeled, grated

800 g Apple peeled, grated
25 ml Vegetable oil
25 ml Lemon juice
CC01
Salt
Pepper
COOKING
1. M
ix the apples and the carrots, add the vegetable oil
and lemon juice.
2. Mix well.
NOTES
Coleslaw
Fat (g) 25,3
INGREDIENTS
1.300 g White cabbage finely sliced or grated

300 g Carrot finely sliced or grated
100 g Onion finely sliced or grated
300 g Mayonnaise
CC02
200 g Buttermilk
40 ml Vinegar
1 pc Lemon juice
50 g Sugar
15 g Salt
15 g Mustard
Pepper
Sweet pepper powder
COOKING
1. M
ix the mayonnaise, buttermilk, vinegar, mustard, sweet
pepper powder and sugar to a smooth dressing.
2. Add the vegetables to the dressing.
3. Mix well.
NOTES
Couscous Salad
Fat (g) 10,1
INGREDIENTS
430 g Couscous
740 ml Chicken stock
100 g Bell pepper red finely diced
CC03
100 g Bell pepper green finely diced
200 g Tomato roughly diced
1/4 bunch Mint finely chopped
60 ml Vegetable Oil
1 pc Lime zest, juice
15 ml Vinegar
20 g Raisin
Cumin powder
Chili powder
Turmeric powder
Salt
Pepper
COOKING
1. M
ix the couscous with cumin powder, chili powder and
turmeric powder.
2. Add to the hot chicken stock.
3. Cover with a clean dish cloth and leave to stand for 10 minutes.
4. B
lend the oil, vinegar, lime juice, lime zest, parsley and mint
into a marinade.
5. Stir the chopped vegetables and the raisins into the marinade.
6. Gently add to the couscous.
NOTES
Egg Mayo Salad
Fat (g) 34,8
INGREDIENTS
20 pcs Eggs hard boiled, chopped

250 g Mayonnaise
150 g Sour cream
100 g Gherkin marinated, chopped
CC04
150 g Spring onion sliced
50 g Mustard
25 ml Vinegar
Salt
Pepper
COOKING
1. In a large mixing bowl blend the mayonnaise, vinegar,

sour cream, gherkin and spring onion to a smooth,
creamy sauce.
3. Gently mix in the chopped eggs.
NOTES
Cucumber Salad
Fat (g) 16,2
INGREDIENTS
1.500 g Cucumber peeled, thinly sliced

800 g Sour cream
25 g Sugar
25 g Dill chopped or 10 g dry dill
CC05
10 g Garlic chopped
15 ml Vegetable oil
15 ml Vinegar
Salt
Pepper
COOKING
1. Mix the sour cream, vinegar and sugar in a large bowl.
2. Drizzle in the oil, blend together.
3. Add the garlic and dill.
4. Add the sliced cucumber.
6. Mix gently before serving.
NOTES
Potato Salad
Fat (g) 5,2
INGREDIENTS
2.000 g Potato waxy

200 g Onion diced
150 g Gherkin marinated, diced
CC06
300 ml Vegetable stock
180 g Mayonnaise
40 ml Vinegar
20 ml Mustard
Salt
Pepper
Gherkin vinegar optional
COOKING
1. Boil the potatoes in the skins, allow to cool. Peel and slice.
2. Boil the chicken stock with the onions.
4. Mix in the vinegar and mustard.
5. A
dd the warm stock mixture to the potatoes.
Gently mix together and allow to cool.
6. Add the mayonnaise, gherkin and spring onions.
8. If required thin down with gherkin vinegar.
NOTES
Beetroot Salad
Fat (g) 4,0
INGREDIENTS
800 g Beetroot diced

700 g Apple diced
100 g Onion diced
100 g Sour Cream
CC07
20 ml Vinegar
20 ml Vegetable oil
1/2 pc Lemon juice, zest
Salt
Pepper
Cumin powder
COOKING
1. Mix the beetroot and apple with the lemon juice and zest.
2. Blend sour cream, oil and vinegar into a smooth,

creamy dressing.
3. Combine all ingredients.
4. Season with salt, pepper and cumin powder.
NOTES
Tuna Salad
Fat (g) 34,7
INGREDIENTS
1.500 g Tuna tin in oil

400 g Onion diced
300 g Tomato diced
CC08
1 bunch Parsley chopped
50 ml Vinegar
1 pc Lemon juice, zest
Salt
Pepper
COOKING
1. Mix the bell pepper, tomatoes and onion.
2. Add the vinegar, lemon juice, lemon zest and chopped parsley.
3. Gently mix in the tuna flakes.
NOTES
Tomato Salad
Fat (g) 9,6
INGREDIENTS
2.000 g Tomato diced

250 g Onion red finely diced
35 ml Vinegar
90 ml Olive oil
CC09
20 ml Honey
50 g Basil
Salt
Pepper
COOKING
1. W
hisk the vinegar, olive oil and honey.
Season with salt and pepper.
2. Gently mix in the tomatoes and onion.
3. Garnish with parsley and basil.
NOTES
Cabbage Salad
Fat (g) 20,5
INGREDIENTS
1.700 g Cabbage, white finely grated or sliced

250 ml Vinegar
70 g Sugar
CC10
25 g Salt
25 g Mustard
3 g Cumin powder
Pepper
COOKING
1. Mix the oil, vinegar, mustard, cumin powder and salt.
2. Bring to the boil.
3. Pour the warm marinade over the cabbage, mix thoroughly.

Allow to cool.
NOTES
D Stocks, Soups & Stews
DA Stocks & Broths
DB Soups
DC Stews
DD Chilis
Cauliflower Soup
Fat (g) 31,7
INGREDIENTS
1.600 g Cauliflower florets, stem thinly sliced

250 g Onion finely chopped
25 g Butter
15 g Curry powder
3.200 ml Vegetable stock
250 ml Cream
400 g Cheese spread
30 ml Vegetable oil
Salt
DB01
Pepper
Nutmeg ground
COOKING
1. S
weat the onions in oil, add curry powder and cauliflower
florets, saute for a further 2 minutes.
2. Cover with vegetable stock and simmer for 20 minutes.
3. Blend to a puree.
4. Mix in the cream, butter and cheese spread.
5. Season with ground nutmeg, salt and pepper.
6. Garnish with sauteed cauliflower stems.
NOTES
French Onion Soup
Fat (g) 21,2
INGREDIENTS
10 pc Bread white,
sliced cut in cubes
1.250 g Onion sliced
20 g Garlic finely diced
150 g Butter
50 g Flour, white
1.650 ml Meat stock
1.250 ml Tomato, tin,
whole, peeled
DB02
250 g Cheese hard Parmesan, grated
Salt
Pepper
COOKING
1. S
weat the onions and garlic in butter, add flour and
allow to brown.
2. Add beef stock to make a sauce.
3. Add rest of stock and tomatoes. Simmer for 20 minutes.
5. Serve with cheese topped gratinated croutons.
NOTES
Yellow Pea Soup
Fat (g) 8,4
INGREDIENTS
400 g Yellow pea soaked

400 g Potato diced
300 g Celeriac diced
300 g Carrot diceed
200 g Onion finely diced
15 g Rosemary
2 pcs Bay leaf
DB03
30 ml Vegetable oil
20 g Curry powder
20 g Ginger chopped
Salt
Pepper
COOKING
1. L
ightly sweat the diced vegetables with curry powder
and ginger.
2. Add the peas and bay leaf, saute for 1 minute.
3. Pour in the vegetable stock.
4. Simmer for 30 minutes until all vegetables are cooked.
5. Remove the bay leaf.
NOTES
Carrot Ginger Soup
Fat (g) 5,5
INGREDIENTS
.700 ml Vegetable stock

2
1.800 g Carrot roughly diced
400 g Onion roughly diced
300 ml Coconut milk
25 g Ginger finely chopped
Salt
Pepper
Sugar
DB04
COOKING
1. L
ightly sweat the diced carrot and onion with the ginger for
5 minutes.
2. A
dd vegetable stock, simmer for 20 minutes until all
vegetables are cooked.
3. Add the coconut milk.
4. Blend to a smooth puree.
5. Season with salt, pepper and sugar.
NOTES
Potato Soup
Fat (g) 40,7
INGREDIENTS

3.500 ml Stock vegetable or chicken
2.000 g Potato diced
800 g Sausage, Frankfurter sliced
750 g Pea frozen
400 g Carrot diced
350 g Leek sliced
500 g Sour cream
50 ml Vegetable oil
DB05
1/2 bunch Parsley fresh, chopped
5 g Marjoram dried
COOKING
1. In hot oil lightly sweat the diced potato, leek, celeriac
and carrot.
2. Add vegetable stock.
3. Simmer for 20 minutes until all vegetables are cooked.
4. Season with marjoram, salt and pepper.
5. L
ightly fry the sausage slices and add to the soup
together with the peas.
7. Remove from the heat, stir in the sour cream.
NOTES
Pumpkin Soup
Fat (g) 23,6
INGREDIENTS
1.800 g Pumpkin diced, keep the seeds

50 ml Vegetable oil
2 pcs Chili, red finely diced
10 g Curry powder
10 g Cumin powder
450 ml Cream
DB06
30 g Brown sugar
Salt
Pepper
COOKING
1. L
ightly sweat the pumpkin and onions with chili, ginger,
cumin powder, curry powder and sugar.
2. A
dd the vegetable stock and simmer for 20-25 minutes,
stirring occasionally.
3. Wash the pumpkin seeds, dry and saute until light brown.
4. Blend the soup to a smooth puree.
5. Add cream.
6. Season with curry powder, salt and pepper.
7. Garnish with pumpkin seeds.
NOTES
Minestrone
Fat (g) 10,3
INGREDIENTS

2
200 g Onion sliced
1.250 g Potato diced
150 g Leek diced
300 g Carrot diced
1.000 g Zucchini diced
250 g Celery, table diced
750 g Tomato, tin,
whole, peeled
DB07
600 g White Bean, tin
150 g Cheese hard Parmesan, grated
30 g Garlic chopped
30 g Thyme dried
80 g Basil fresh, chopped
Salt
Pepper
COOKING
1. In a large pan saute the onion and garlic, add the potato,
leek, carrot and celery.
2. Add the tomatoes, zucchini, vegetable stock and herbs.
4. Reduce the heat and simmer for 10 minutes.
5. Mix in the white beans.
6. Simmer until all the vegetables are cooked.
7. Stir in the cheese before serving.
NOTES
Clear Oxtail Soup
Fat (g) 49,9
INGREDIENTS
500 g Onion sliced

2.000 g Oxtail
400 g Carrot diced
500 g Leek strips
550 ml Beef stock
50 ml Vinegar
20 ml Vegetable oil
2 pcs Bay leaf
DB08
500 g Kohlrabi sliced
4.000 ml Beef stock
200 g Carrot strips
Salt
Pepper
Paprika, sweet powder
COOKING
1. Brown the oxtail In a large saucepan.
2. Add onion, carrot, celeriac, kohlrabi and leek,

continue to saute.
3. Season with sweet paprika powder, salt and pepper.
4. Deglaze with vinegar and 550 ml beef stock.
5. Reduce by half.
6. Add the rest of the beef stock and bay leaf.
7. Simmer for 2.5 hours.
8. Remove the oxtail, pull the meat from the bone.
9. Strain the soup through a fine sieve.
10. Add the oxtail meat.
11. Garnish with strips of carrot and leek.
NOTES
Mushroom Soup
Fat (g) 29,3
INGREDIENTS

1.400 g Mushroom chopped
400 g Onion diced
80 g Parsley finely chopped
50 g Flour, white
50 g Cornflour
600 ml Cream
80 g Butter
Salt
DB09
Pepper
COOKING
1. Saute the onions and mushrooms in butter.
2. A
dd flour, mix to a roux, add the stock and mix to
a smooth consistency.
5. M
ix the cornflour with cold water, pour slowly into
the boiling soup to thicken.
NOTES
Beetroot Soup
Fat (g) 20,6
INGREDIENTS
1.300 g Beetroot diced

500 g Onion diced
300 g Bacon diced
3.800 ml Stock chicken or vegetable
500 g Sour Cream
5 g Marjoram dried
10 ml Lemon juice
20 ml Vegetable oil
Salt
DB10
Pepper
Nutmeg ground
COOKING
1. In a large pan saute the bacon and onions until light brown.
2. Add the beetroot, marjoram, lemon juice and simmer for

5 minutes.
3. P
our in the stock and season with ground nutmeg, salt
and pepper.
4. Bring to the boil then simmer until the beetroot is soft.
5. Finish with 50 g of sour cream for each serving.
NOTES
Sweet Corn Soup
Fat (g) 19,4
INGREDIENTS
150 g Potato finely diced

100 g Carrot finely diced
25 g Garlic chopped
1.500 ml Chicken stock
1.400 g Sweet corn, tin or frozen
2 pcs Lime juice, zest
1 bunch Parsley finely chopped
25 ml Vegetable oil
DB11
25 g Butter
Salt
Pepper
COOKING
1. S
aute the potato, carrot, onion and of the sweet
corn in a large pan.
2. After 2-3 minutes add the garlic.
3. Pour in the chicken stock and season lightly with salt.
4. Boil for 10 minutes.
5. Blend into a puree.
6. Season with lime juice, zest, salt and pepper.
7. Mix in the remaining sweet corn.
8. Finish with butter, garnish with chopped parsley.
NOTES
Sweet Potato Soup
Fat (g) 8,5
INGREDIENTS

2
1.200 g Sweet potato diced
300 g Onion diced
50 g Ginger finely chopped
1.000 ml Coconut milk
500 g Green bean fresh or frozen
25 g Vegetable oil
DB12
50 g Coriander chopped
Salt
Pepper
COOKING
1. Saute the onion, sweet potato and ginger in a large pan.
2. Add the stock, bring to the boil and simmer for 15 minutes.
3. C
ut the green beans into bite size pieces and blanch for
1 minute. Refresh in cold water.
4. Mix the coconut milk into the soup and bring to the boil.
5. Blend to a smooth puree.
6. Add the green beans.
7. Season with salt, pepper, lemon juice and zest.
8. Garnish with parsley and coriander.
NOTES
Tomato Soup
Fat (g) 9,0
INGREDIENTS
2.500 g Tomato, tin,

whole
50 g Garlic finely diced
50 ml Olive oil
10 g Oregano dried
1 pc Bay leaf
DB13
50 g Basil chopped
35 g Tomato paste
Salt
Pepper
COOKING
1. Heat the oil in a saucepan over medium heat.
2. A
dd the onion and garlic stirring regularly until soft but not
browned, mix in the tomato paste.
3. A
dd the tomato, vegetable stock and bay leaf and simmer
for 20 minutes.
4. Allow to cool slightly, then blend to a smooth puree.
5. Return to the pan, stir in the herbs.
NOTES
Cabbage Soup
Fat (g) 18,3
INGREDIENTS
1.100 g Cabbage, white bite-size pieces

300 g Potato bite-size pieces
250 g Bacon, smoked diced
250 g Onion bite-size pieces
4.000 g Vegetable stock
15 g Vegetable oil
100 g Sour cream
5 g Cumin whole
Salt
DB14
Pepper
COOKING
1. Heat the oil in a large saucepan, saute the diced bacon to

a golden brown, add the onion and saute until transparent.
2. Add the cabbage, potato and cumin.
4. Pour in the vegetable stock and cook for 40 minutes until

the cabbage is soft, stirring occasionally.
5. Finish with sour cream.
NOTES
Beef Goulash
Fat (g) 15,4
INGREDIENTS
1.000 g Beef topside cubed 1.5 cm

500 g Potato diced
200 g Onion diced
200 g Carrot diced
200 g Tomato diced
15 g Garlic chopped
3.000 ml Beef stock
30 g Tomato paste
DC01
40 g Vegetable oil
20 g Paprika, spicy or
10 g Marjoram dried
3 Bay leaf
Salt
Pepper
COOKING
1. H
eat the oil in a large pan, add the onion and garlic,
saute until transparent.
2. Add the beef and paprika powder, saute for a further

5 minutes.
3. M
ix in the tomato paste, tomato, carrot and red pepper,
saute for another 5 minutes.
4. Add the stock and potato, simmer for 45 minutes or

until the meat is tender.
5. Thin down with stock if the stew gets too thick.
NOTES
Lentil Stew
Fat (g) 37,8
INGREDIENTS
625 g Lentil, brown, dried soaked for 24 hours

500 g Potato diced
400 g Carrot diced
350 g Onion diced
250 g Bacon, smoked diced
2.500 ml Water
10 pieces Sausage, Frankfurter sliced
50 ml Vegetable oil
DC02
25 ml Vinegar
20 g Mustard
Salt
Pepper
COOKING
1. H
eat the oil in a large pan, add the bacon, saute until
golden brown.
2. Add the onion, saute until transparent.
3. Add the rest of the vegetables and the washed lentils.
4. D
eglaze with vinegar, add water and simmer for 30 minutes
until the lentils are soft.
5. Add the sliced sausage.
6. Season with mustard, salt and pepper.
NOTES
Chili con Carne
Fat (g) 22,1
INGREDIENTS
1.500 g Minced meat mixed

whole, peeled
450 g Kidney bean, tin drained
300 g Onion diced
100 g Sweet corn, tin drained
20 g Garlic chopped
DD01
2 pcs Chili, red chopped
500 ml Water
Salt
Pepper
Chili powder
Cinnamon powder
Cumin powder
Oregano dried
COOKING
1. In a large pan heat the oil, saute the minced meat stirring
regularly until golden brown.
2. A
dd the onion, chili powder and garlic, saute for a further
2 minutes.
3. Mix in the sweet corn and peppers with the spices and season
with salt and pepper.
4. A
dd tomato and if required water. Simmer for 40 minutes,
stirring occasionally.
5. Finish by adding lemon juice and zest.
NOTES
E Chutney, Dips & Sauces
EA Chutney
EB Dips
EC Sauces
Aioli
Fat (g) 80,6
INGREDIENTS
350 ml Milk
25 g Garlic finely chopped
Salt
Pepper
COOKING
1. For best results use milk and oil at room temperature.
2. Season the milk with salt, pepper and garlic.
3. U
sing a hand mixer at top speed, drizzle the oil into the milk
very slowly until a smooth emulsion is formed.
EB01
NOTES
Tortilla Filling
Fat (g) 18,1
INGREDIENTS
200 g Bacon finely diced

200 g Spring onion thinly sliced
35 g Garlic chopped
30 ml Vegetable oil
400 g Sour cream
200 g Cheese grated
300 g Carrot grated
1 pc Chili, red chopped
Salt
Pepper
COOKING
EB02
1. Heat the oil in a large frying pan.
2. Add the bacon and brown lightly.
3. Add the remaining vegetables and saute for 2 minutes.
4. Remove from the heat and allow to cool in a large mixing bowl.
5. Gently mix in the sour cream and grated cheese.
NOTES
Mango Salsa
Fat (g) 5,9
INGREDIENTS
750 g Mango medium diced

10 g Garlic chopped
2 pcs Lime juice from 2, zest from 1
1 bunch Coriander finely chopped
50 ml Vegetable oil
2 pcs Chili, red finely chopped
COOKING
1. P
lace the mango, bell pepper, onion and chili into
a large mixing bowl.
EB03
2. M
ix the oil and lime juice with the lime zest and
garlic into a dressing.
3. Pour over the mango mix.
5. Mix in the chopped coriander.
NOTES
Mixed Bell Pepper Salsa
Fat (g) 3,3
INGREDIENTS

125 g Bell pepper yellow finely diced
240 g Tomato finely diced
30 ml Vegetable oil
30 ml Vinegar
30 ml Honey
1 pc Chili, red chopped
15 g Garlic chopped
10 g Thyme
COOKING
EB04
1. P
lace the diced bell pepper, onion and tomato into
2. M
ix the vinegar, oil, honey, garlic, chili and thyme into
a dressing.
3. Pour over the the bell pepper mix.
NOTES
Remoulade
Fat (g) 25,4
INGREDIENTS
300 g Mayonnaise
250 ml Yoghurt, natural
300 g Gherkin finely diced
20 g Caper chopped
30 ml Gherkin vinegar
15 g Mustard
1/2 bunch Chive finely sliced
COOKING
1. B
lend the mayonnaise, yoghurt and mustard in
EB05
2. Add the chopped onion, gherkin and capers.
3. Adjust the consistency with the gherkin vinegar.
4. Mix in chopped herbs, season with salt and pepper.
NOTES
Barbecue Marinade
Fat (g) 22,2
INGREDIENTS
250 g Honey
60 mi Vinegar, brown
200 g Bacon diced
180 g Vegetable oil
2.400 g Tomato, tin, peeled
200 ml Soy sauce
100 g Mustard
5 g Chili powder
5 g Paprika, hot powder
5 g Paprika, sweet powder
30 g Garlic chopped
80 g Rosemary dry, chopped
EC01
Salt
Pepper
COOKING
2. Add the bacon, onion, garlic and ginger, saute for 2 minutes.
3. D
eglaze with vinegar, add tomato, soy sauce, honey,
mustard, paprika powder and rosemary.
4. Bring to the boil, remove from the heat and allow to cool.
NOTES
American Dressing
Fat (g) 21,1
INGREDIENTS

250 g Mayonnaise
125 g Tomato ketchup
Salt
Pepper
COOKING
1. Combine all the ingredients to a creamy consistency.
EC02
NOTES
French Dressing
Fat (g) 62,5
INGREDIENTS
750 g Mayonnaise
350 ml Orange juice
150 g Mustard
100 ml Vinegar
Salt
Pepper
COOKING
EC03
NOTES
Italian Dressing
Fat (g) 22,6
INGREDIENTS
125 ml Vinegar
15 ml Lemon juice
25 g Mustard
10 g Sugar
20 g Garlic
1/2 bunch Parsley
Salt
Pepper
COOKING
EC04
NOTES
Yoghurt Dressing
Fat (g) 7,8
INGREDIENTS

150 ml Milk
100 g Sour cream
50 ml Vegetable oil
25 ml Vinegar
10 g Garlic finely choped
50 g Chive finely sliced
50 ml Lemon juice
Salt
Pepper
EC05
COOKING
2. Season with salt, pepper and paprika powder.
NOTES
Caper Sauce
Fat (g) 17,1
INGREDIENTS
75 g Butter, unsalted
50 g Flour, white
30 g Caper chopped
300 ml Cream
50 ml Lemon juice
Nutmeg ground
Salt
Pepper
COOKING
1. Heat the butter in a saucepan over medium heat.
EC06
2. Add the flour, cook to a sandy texture.
3. Add the stock and stir to a smooth creamy sauce.
4. Whisk in the cream and lemon juice.
5. Mix in the chopped capers.
6. Season with salt, pepper and ground nutmeg.
NOTES
Horseradish Sauce
Fat (g) 22,2
INGREDIENTS
750 ml Beef stock

300 g Cream
150 g Butter, unsalted
75 g Flour, white
150 g Horseradish, jar
Salt
Pepper
Nutmeg ground
COOKING
1. Heat the butter in a saucepan over medium heat.
2. Add the flour, cook to a sandy texture.
EC07
3. Add the stock and stir to a smooth creamy sauce.
4. Whisk in the cream.
5. Mix in the horseradish.
NOTES
Caramel Sauce
Fat (g) 10,5
INGREDIENTS
210 g Sugar
175 ml Cream
60 ml Water
60 g Butter
Salt
COOKING
1. In a large pan bring the water and sugar to the boil.
2. Reduce to a golden, syrupy consistency.
4. Stir in the cream and butter.
EC08
5. Season with salt.
NOTES
Arrabbiata Sauce
Fat (g) 5,7
INGREDIENTS

whole
350 g Onion diced
25 g Garlic chopped
50 g Tomato paste
3 pcs Chili, red finely chopped
50 ml Vegetable oil
Salt
Pepper
COOKING
EC09
2. A
dd the onion, garlic and chili, saute for 2-3 minutes or
until soft but not brown.
3. M
ix in the tomato paste and cook for a further 2 minutes,
then add the tomato.
4. Simmer for 20 minutes, stirring occasionally.
6. Garnish with parsley.
NOTES
Bolognaise Sauce
Fat (g) 19,1
INGREDIENTS

peeled
1.500 g Minced meat mixed
1.500 ml Beef stock
400 g Onion diced
300 g Carrot diced
20 g Garlic chopped
100 g Tomato paste
2 pcs Bay leaf
Oregano dried
Nutmeg ground
Salt
Pepper
EC10
COOKING
1. Heat a large saucepan over medium heat.
2. Add the minced meat, cook to a light brown colour.
3. O
nce the meat juices have evaporated add the onions
and garlic, cook for 2-3 minutes.
4. A
dd carrot and celeriac, season with salt, pepper,
oregano and nutmeg.
5. M
ix in the tomato paste, add the bay leaf and cook
for a further 2 minutes.
6. Add the stock and tomato.
7. Simmer for 40 minutes stirring occasionally.
NOTES
Putanesca Sauce
Fat (g) 10,9
INGREDIENTS

peeled chopped
250 g Olive, black pitted, chopped
200 g Onion diced
10 pcs Anchovy fillet finely chopped
50 g Caper
20 g Garlic chopped
50 ml Vegetable oil
10 g Oregano dried
Salt
Pepper
EC11
COOKING
2. A
dd the onion, garlic and chili, cook for 2-3 minutes or
until soft, but not brown.
3. M
ix in the caper, anchovy and olive, cook for a further
2 minutes, then add the tomato.
4. Season with salt, pepper and oregano.
5. Simmer for 30 minutes stirring occasionally.
6. Season again with salt and pepper.
NOTES
Tuna Fish Sauce
Fat (g) 9,5
INGREDIENTS
300 g Tuna fish, tin drained

100 g Onion roughly diced
50 g Caper
100 g Mayonnaise
100 g Gherkin roughly chopped
20 ml Vinegar
Salt
Pepper
COOKING
1. C
ombine all the ingredients in a blender to form
EC12
a creamy consistency.
NOTES
Vanilla Sauce
Fat (g) 10,6
INGREDIENTS
700 ml Milk
300 ml Cream
150 g Sugar
30 g Vanilla sugar
70 g Cornflour
COOKING
1. Mix 100 ml milk with cornflour.
2. B
ring the remaining milk, cream, sugar and vanilla sugar
to the boil. Reduce the heat.
3. Whisk in the cornflour and milk mixture.
EC13
4. Bring back to the boil, stirring occasionally for 2-3 minutes.
5. When the sauce thickens, remove from the heat.
NOTES
F Fish & Seafood
FA Fish
FB Seafood
Ceviche
Fat (g) 4,1
INGREDIENTS
1.900 g Perch, fillet 1 cm dice

250 g Cucumber diced
250 g Tomato diced
150 g Spring onion finely chopped
100 g Onion diced
12 pcs Lime juice, zest
500 ml Coconut milk
1 pc Chili, red finely chopped
1/2 bunch Coriander chopped
Salt
Pepper
COOKING
1. In a large mixing bowl mix the diced fish and the lemon juice.
FA01
3. Cool for 15 minutes.
4. Mix well and drain off the lime juice.
5. Add the chopped vegetables, lime zest, chili and coriander.
6. Mix well.
7. Keep refrigerated.
8. Add the coconut milk just before serving.
9. It is recommended to eat on the day of production.
NOTES
G Meat
GA Beef
GB Pork
GC Lamb & Mutton
GD Poultry
Beef Olives
Fat (g) 21,3
INGREDIENTS
2.300 g Beef topside

600 g Onion sliced
300 g Gherkin sliced
200 g Bacon 20 rashers
100 ml Mustard
200 g Carrot diced
30 g Tomato paste
50 g Leek sliced
5.500 ml Meat stock
100 ml Vinegar
15 ml Gherkin vinegar
Vegetable oil for frying
15 g Cornflour
Salt
Pepper
COOKING
1. Slice the beef into 5 mm thick steaks.

2. Flatten to an even thickness.
3. Smear each steak with mustard.
GA01
4. L
ay 2 slices of bacon down the middle with sliced onions
and gherkin across the bottom.
5. Roll into neat parcels, fix with a skewer or toothpick.
6. In a hot frying pan seal and brown the parcels quickly on all sides.
7. Remove into an ovenproof dish.
8. Add the celeriac, carrot and leek to the frying pan.
9. Brown lightly, mix in the tomato paste.
10. Add the gherkin vinegar and reduce quickly over a high heat.
11. When fully reduced, repeat the process.
12. Finally add the meat stock and remaining gherkin water,
bring to the boil.
13. Pour over the beef parcels in the oven proof dish.
14. Simmer over a low heat for 90 minutes, or until soft and tender.
15. Remove from the cooking liquid.
16. Thicken the sauce with cornflour.
17. Season with salt, pepper and mustard.
Beef Stroganoff
Fat (g) 24,5
INGREDIENTS
1.600 g Beef striploin, sirloin or filet tips

900 g Mushroom halved
400 g Onion finely sliced
350 g Gherkin finely sliced
1.500 ml Beef stock
650 g Sour cream
25 g Flour, white
50 ml Vegetable oil
Salt
Pepper
COOKING
1. Season the beef with salt and pepper, dredge in flour.
2. H
eat the oil in a large saucepan over a high heat, add the beef
and quickly seal.
3. Remove from the pan and leave to rest.
4. A
dd the onions to the same pan and cook for 2-3 minutes,
add the mushrooms.
5. L
ightly dust the onions and mushrooms with the remaining
GA02
flour.
6. S
tir in the stock and simmer for 10 minutes over
a medium heat.
7. Mix in the sour cream and sliced gherkins.
8. Add the beef.
11. As an optional extra, sliced beetroot can be added.
NOTES
Boiled Beef Brisket
Fat (g) 35,2
INGREDIENTS
1.600 g Beef brisket

3 pcs Bay leaf
40 g Peppercorn
350 g Onion diced
375 g Carrot diced
450 g Leek sliced
Salt
COOKING
1. Season the brisket with salt.
2. P
lace in a large pan, cover with water, add bay leaf, salt
and pepper.
3. Cover with a lid and bring to the boil.
4. Simmer for 60 minutes then add the vegetables.
5. Simmer for a further 60 minutes.
6. Remove the beef and leave to settle for 10 minutes.
7. Strain the vegetables from the stock.
GA03
8. Slice the brisket against the grain.
NOTES
Meat Loaf
Fat (g) 28,7
INGREDIENTS
1.500 g Minced meat pork, beef

4 pcs Bread roll, stale chopped
300 g Onion diced
200 g Gherkin diced
250 g Bread crumbs
5 pcs Eggs
20 g Mustard
5 g Oregano dried
Salt
Pepper
COOKING
1. Soak the bread rolls in water.
2. In a large mixing bowl combine the minced meat, onion,

gherkin, bread crumbs, mustard, eggs and parsley.
3. Drain the bread rolls and squeeze into the mixture.
4. Season with paprika powder, oregano, salt and pepper.
GB01
5. Mix thoroughly to a paste.
6. S
plit the mixture in half and on a baking tray form 2 loaves,
or press into 2 baking forms.
7. R
oast in a preheated convection oven at 160 °C for 45 minutes,
until a core temperature of 75 °C is reached.
NOTES
Stuffed Cabbage
Fat (g) 47,3
INGREDIENTS
3.300 g Cabbage, white 10 whole leaves, rest shredded

200 g Onion diced
150 g Bread roll, stale or bread crumb
250 g Bacon, smoked finely diced
3 pcs Eggs
30 g Mustard
1.300 ml Stock vegetable, beef or chicken
500 ml Cream
10 g Marjoram dried
Salt
Pepper
COOKING
1. Bring a large pan of salted water to the boil.
2. B
lanch cabbage leaves for 30 seconds, refresh lay to drain
and cool.
3. Repeat with the shredded cabbage, drain well.
4. Soak the stale bread rolls in water.
GB02
5. In a large mixing bowl combine the minced meat, blanched
shredded cabbage, onion, gherkin, mustard, eggs and parsley.
6. Drain the bread rolls and squeeze into the mixture. Mix well.
7. Flatten the cabbage leaves with a rolling pin.
8. Fill the meat mixture in the centre of each leaf.
9. F
old up the sides, roll into tight packages and fix with
a toothpick.
10. Heat the oil in a saucepan, saute the bacon,

add the cabbage rolls and brown on all sides.
11. Cover with stock and simmer for 45 minutes.
12. Remove from the pan.
13. Add cream to the sauce and simmer to thicken.
German Meatballs
Fat (g) 43,9
INGREDIENTS

5 pcs Eggs
200 g Onion diced
3 pcs Bread roll, stale or stale sliced bread
25 g Caper chopped
15 g Anchovy fillet chopped
30 ml Vegetable oil
2.500 ml Beef stock
2 pcs Bay leaf
8 pcs Peppercorn
Salt
Caper Sauce recipe EC06
COOKING
1. Soak the bread rolls in water.
3. Add the onion and cook for 2-3 minutes.
5. In a large mixing bowl combine the minced meat,

eggs, caper, anchovy and onion. Mix well.
GB03
6. D
rain the bread rolls and squeeze into the mixture.
Mix thoroughly to a paste. Season with salt and pepper.
7. Bring the beef stock to the boil, add bay leaf and peppercorn.
8. With wet hands form the meat mixture into circa 80 g balls.
9. A
dd the meatballs carefully to the stock and simmer
for 15-20 minutes.
10. When cooked remove from the cooking liquid. Allow to cool.
11. Strain the cooking liquid and use in the recipe for Caper Sauce.
NOTES
Roasted Spare Ribs
Fat (g) 46,7
INGREDIENTS
3.000 g Ribs pork

25 g Salt
15 g Pepper
BBQ Marinade recipe EC01
COOKING
1. Rub salt and pepper into the pork ribs.
2. Place the ribs into a roasting tray.
3. Pour the BBQ marinade over the ribs, covering completely.
4. Cover and leave in the fridge over night.
5. R
oast in the covered roasting tray for 150 minutes
at 120 °C convection.
6. Remove from the oven.
7. Pour the sauce into a pan and reduce to a sticky sauce.
8. Roast the ribs for a further 15 minutes at 230 °C top heat.
9. Remove from the oven, slice into portions.
10. Serve with BBQ sauce.
GB04
NOTES
Chicken Fricassee
Fat (g) 95,6
INGREDIENTS
4.000 g Chicken, whole 2 pcs

400 g Tomato quartered
200 g Onion quartered
600 g Asparagus,
tinned or frozen chopped
300 g Pea, frozen
300 g Carrot, peeled diced
400 g Mushroom,
tinned or frozen
300 ml Cream
50 g Flour, white
50 g Butter
1 pc Lemon juice
4 pcs Bay leaf
10 pcs Peppercorn
Salt
Pepper
COOKING
1. P
lace the chickens in a large pot, cover with water, add salt,
bay leaves and peppercorns. Bring to the boil.
GD01
2. A
dd onions and tomatoes, boil for 60 minutes until meat
is tender, stir and skim occasionally.
3. Remove from the heat and allow to cool.
4. Pick the meat from the bone, cut into bite size pieces.
5. Sieve the chicken broth and save.
6. Melt the butter in a pan, add the flour, cook to a roux.
7. Slowly add the chicken broth, stir to a smooth sauce.
8. Add the lemon juice, mix in the chicken and all the vegetables.
9. Add the cream, bring to the boil.
11. If required, use the chicken stock to adjust the sauce.
Tacchino Tonato
Fat (g) 16,0
INGREDIENTS
1.500 g Turkey or
chicken breast
50 ml Vegetable oil
30 g Caper
Salt
Pepper
Tuna fish sauce recipe EC12
COOKING
1. S
eason the breast meat, in a frying pan seal quickly
on all sides.
2. T
ransfer to a roasting tray, roast in the oven
at 130 °C convection for 35-40 minutes.
3. When tender, remove from the oven and allow to cool.
4. Slice thinly and cover with tuna fish sauce.
5. Garnish with capers and parsley.
NOTES
GD02
H Carbohydrates
HA Pasta
HB Rice
HC Potato
HD Semolina
Lasagna
Fat (g) 8,0
INGREDIENTS
650 g Lasagna sheets

200 g Cheese, mozzarella grated
30 ml Vegetable oil
Bolognaise sauce recipe EC10
Bechamel sauce recipe EC13
COOKING
1. Grease an ovenproof dish with oil.
2. A
dd a 1.5 cm layer of bolognaise sauce, a layer of lasagne
sheets and cover with bechamel sauce.
3. Repeat 3 times, ending with a layer of bechamel sauce.
4. Sprinkle with grated mozzarella cheese.
5. Bake in the oven at 170 °C top heat for 45 minutes.
NOTES
HA01
Rice Pudding
Fat (g) 8,6
INGREDIENTS
3.800 ml Milk
630 g Rice, short grain
200 g Sugar
25 g Butter
10 g Vanilla sugar
COOKING
1. H
eat the butter in a sauce pan, add the rice and
sweat until transparent.
2. Add the remaining ingredients.
3. Mix well.
5. Reduce from the heat.
6. Stir well, cover with a lid.
7. Allow to swell over minimum heat for 25-30 minutes.
8. Stir occasionally to avoid burning.
9. W
hen the rice is soft and all the liquid is absorbed,
remove from the heat.
10. Sprinkle with a mix of sugar and cinnamon if desired.
11. Serve warm or cold.
HB01
NOTES
Paella
Fat (g) 35,1
INGREDIENTS
.700 ml Chicken stock

3
1.200 g Pollock, fillet or firm white fish fillet, diced
1.200 g Chicken breast diced
750 g Paella rice or short grain
750 g Tomato diced
750 g Onion diced
300 g Pea frozen
80 g Tomato paste
15 g Garlic chopped
4 pcs Lemon wedges
50 ml Vegetable oil
5 g Turmeric powder
Salt
Pepper
COOKING
1. H
eat the oil in a sauce pan over a medium heat, add the onions
and garlic, sweat until transparent.
2. Increase the heat and add the chicken breast.
4. W
hen the chicken is sealed add the turmeric, bell peppers
and tomatoes.
5. Saute for 2-3 minutes.
HB02
6. Add tomato paste and rice, sweat for a further 2 minutes.
7. Add the fish, peas and 2/3 of the chicken stock.
8. Bring to the boil and simmer for 15 minutes without stirring.
9. Simmer until the rice is cooked, if necessary add more stock.
11. Garnish with lemon wedges.
NOTES
Risotto
Fat (g) 39,7
INGREDIENTS
750 g Risotto rice

3.500 ml Chicken stock
300 g Onion diced
10 g Garlic chopped
30 ml Vegetable oil
150 g Butter
200 g Cheese, hard grated, Parmesan
100 ml Vinegar
2 pcs Bay leaf
Salt
Pepper
COOKING
1. H
eat the oil in a sauce pan, add the onions, garlic and
bay leaf, sweat without colour.
2. Add the rice and sweat for a further 3 minutes.
3. Deglaze with vinegar, reboil.
4. Reduce the heat, add 2-3 ladles of stock.
5. Continue to simmer, stirring occasionally.
6. A
s the rice thickens add more stock, repeat until cooked
(10-15 minutes).
HB03
9. Before serving stir in the butter and grated cheese.
NOTES
Stock Potatoes
Fat (g) 4,3
INGREDIENTS
1.500 g Potato 1.5 cm diced

900 g Carrot 1.5 cm diced
500 g Onion 1.5 cm diced
350 g Celeriac 1.5 cm diced
3.000 ml Beef stock alternative chicken or vegetable
20 g Butter
20 ml Vegetable oil
3 pcs Bay leaf
Salt
Pepper
Nutmeg ground
COOKING
1. H
eat the oil and butter in a pan. Sweat the onions
without colour.
2. Add the rest of the vegetables.
3. Simmer for 5 minutes, stirring occasionally.
4. A
dd the stock and the bay leaf, simmer for a further
15 minutes.
6. Before serving mix in the chopped parsley.
NOTES
HC01
Potato Gratin
Fat (g) 24,8
INGREDIENTS
2.000 g Potato
350 ml Milk
650 ml Cream
15 g Garlic chopped
Salt
Pepper
Nutmeg ground
COOKING
1. Cut the potato into 2 mm thin slices.
2. W
hisk the milk and cream, add the garlic and season
well with salt, pepper and ground nutmeg.
3. Add 50 g of the grated cheese.
4. Preheat the oven to 150 °C top heat.
5. Lay the potato slices neatly in an ovenproof dish.
6. Add the cream mixture, do not fully cover the potato.
7. Top with the rest of the grated cheese.
8. Bake in the oven for 45 minutes until golden brown.
NOTES
HC02
Potato Dumpling
Fat (g) 4,5
INGREDIENTS
3.000 g Potato peeled

50 g Cornflour
20 g Salt
3 pcs Bread, stale 1.5 cm diced
50 g Butter
Pepper
COOKING
1. H
eat the butter in a frying pan, add the diced bread,
fry to crispy croutons, leave to cool.
2. Roughly dice 1 kg of the potato, boil until soft.
3. Drain and leave in the pan to dry out.
4. G
rate the other 2 kg of potato, wrap in a kitchen cloth,
press out excess moisture.
5. Place in a mixing bowl, add salt, pepper and cornflour.
6. P
ress the boiled potato through a potato press into
the mixing bowl.
7. Mix thoroughly.
8. Bring a large pot of salted water to the boil.
9. F
orm the mixture into dumplings.
(for best results use wet hands).
10. Press 1 or 2 croutons into the centre of each dumpling.
HC03
11. Carefully place the dumplings into the boiling water,
reduce the heat.
12. Simmer for 10-15 minutes over a low heat,

until the dumplings float on the surface.
13. Remove and drain.
14. Tip: serve topped with golden roasted bread crumbs.
NOTES
Mashed Potato
Fat (g) 11,1
INGREDIENTS
2.000 g Potato peeled, roughly diced

400 ml Milk
125 g Butter diced
Salt
Pepper
Nutmeg ground
COOKING
1. Boil the potato in salted water, drain and allow to cool.
2. P
a mixing bowl.
3. Bring milk, seasoned with salt, pepper and nutmeg, to the boil.
4. Add to the potato mixture.
5. Blend until smooth and creamy.
6. Add butter, season with salt, pepper and ground nutmeg.
NOTES
HC04
Potato Rösti
Fat (g) 9,2
INGREDIENTS
1.900 g Potato peeled, grated

2 pcs Eggs beaten
80 g Flour, white
80 ml Vegetable oil
Salt
Pepper
Nutmeg ground
COOKING
1. G
rate the potato, wrap in a kitchen cloth, press out
excess moisture, dry with kitchen paper.
2. Place in a mixing bowl, add flour and beaten egg.
3. Mix well.
5. U
se the mixture immediately (the potatoes will lose water
and cause the mixture to become watery).
6. Heat the oil in a pan, add the desired amount of the mixture.
7. Fry on both sides until golden brown.
NOTES
HC05
Potato Souffle
Fat (g) 38,0
INGREDIENTS
2.000 g Potato peeled, rough cubes

140 g Butter
8 pcs Eggs separated
500 ml Cream
Salt
Pepper
Nutmeg ground
COOKING
1. B
oil the potato in salted water until soft, drain and
allow to cool.
2. Carefully separate the eggs. Place the egg whites in the fridge.
3. P
a mixing bowl.
4. Add the butter, egg yolk, cream and cheese, mix well.
5. Season with salt, pepper and nutmeg.
6. Preheat the convection oven to 190 °C.
7. Grease individual oven proof dishes with butter or oil.
8. Whisk the egg whites to stiff peaks.
9. Very gently fold the egg whites into the potato mixture.
10. Fill the prepared forms to 2/3 full.
HC06
11. Bake for 15-20 minutes until golden brown and the souffle
has risen.
12. Serve immediately.
NOTES
Potato Waffle
Fat (g) 9,0
INGREDIENTS
1.900 g Potato peeled, grated

150 g Flour, white
5 pcs Eggs
125 g Onion grated
60 ml Vegetable oil
Salt
Pepper
Nutmeg ground
COOKING
1. W
rap the grated potato in a kitchen cloth, press out excess
moisture, dry with kitchen paper.
2. Place in a mixing bowl, add the onion, flour, egg and parsley.
3. Mix well.
5. Heat and grease the waffle iron.
6. Add the mixture and bake the waffles until golden brown.
7. If a waffle iron is not available, fry in a thick bottomed pan.
NOTES
HC07
Potato Noodles
Fat (g) 2,1
INGREDIENTS
3.000 g Potato peeled, roughly diced

330 g Flour, white
70 g Cornflour
3 pcs Eggs
Salt
Pepper
Nutmeg ground
COOKING
1. B
oil the potatoes until soft. Drain, place on a baking tray
in the oven at 180 °C top heat for 10 minutes to dry out.
2. Remove and press through a potato press into a mixing bowl.
3. Add flour, cornflour and eggs and mix to a smooth paste.
6. O
n a flour dusted surface roll the mixture into finger thick
(2-3 cm) rolls.
7. Cut into 1.5 cm long slices.
8. O
n the work surface roll into a long noodle form (5-6 cm)
using the palm of the hand.
9. G
ently add to the simmering water for 5 minutes,
until they float on the surface.
HC08
10. Remove, mix with a little oil and allow to cool.
11. Saute with butter in a thick bottomed pan until

golden brown.
NOTES
Potato Noodles with Sauerkraut
Fat (g) 27,8
INGREDIENTS
1.500 g Potato noodle recipe HC08

2.000 g Sauerkraut
500 g Onion finely sliced
400 g Bacon, smoked finely diced
300 g Apple seeded, with skin, diced
200 g Potato grated
500 ml Apple juice
600 ml Stock beef, chicken or vegetable
100 g Butter
3 pcs Bay leaf
10 g Caraway seed whole
50 ml Vegetable oil
Salt
Pepper
COOKING
1. M
elt the butter in a pan over medium heat, brown the bacon,
add the onion, sweat until transparent.
2. Add the apple, saute for 2-3 minutes.
3. Add the sauerkraut, caraway seeds and bay leaf.
4. Pour in the apple juice and stock. Add the grated potato.
7. S
aute the noodles with butter in a thick bottomed pan
HC09
until golden brown.
8. Gently mix the noodles with the sauerkraut.
NOTES
Bread Dumpling
Fat (g) 5,0
INGREDIENTS
415 g Bread roll, stale roughly diced, ca. 1-2 cm

310 ml Milk
2 pcs Eggs beaten
30 g Butter
70 g Flour, white
70 g Cornflour
Salt
Pepper
Nutmeg ground
COOKING
1. H
eat the butter in a sauce pan, add the onions,
sweat until transparent.
2. Season the milk with salt, pepper and ground nutmeg.
3. Bring to the boil, remove from the heat.
4. Add the bread, eggs, flour, cornflour, parsley and onions.
5. Mix to a firm paste.
7. Form the paste with wet hands into dumplings.
8. C
arefully place the dumplings into the boiling water,
reduce the heat.
HC10
9. S
immer for 10 minutes over a low heat, until the dumplings
float on the surface.
10. Remove and drain.
NOTES
Creamy Polenta
Fat (g) 35,7
INGREDIENTS
.000 ml Chicken stock

3
500 g Polenta
125 g Butter
125 g Cheese grated
Salt
Pepper
COOKING
1. In a large sauce pan bring the chicken stock to the boil.
2. Add the polenta slowly, stirring continuously.
3. R
educe the heat, allow the polenta to swell for 10 minutes,
stirring ocasssionally.
4. If the polenta becomes too thick, add more stock.
7. Before serving stir in the butter and grated cheese.
NOTES
HD01
I Bakery
IA Bread & Pizza
IB Cakes & Pies
IC Dough & Pastry
Banana Bread
Fat (g) 23,0
INGREDIENTS
1.600 g Banana ripe, mashed

800 g Flour, whole wheat
5 g Cinnamon ground
600 g Apple with skin, seeded, grated
60 g Baking powder
7 pcs Eggs
200 g Hazelnut or other nuts, chopped
50 g Butter chopped
50 g Sugar
Salt
COOKING
1. In a large mixing bowl, mash the bananas, add the eggs,
apple, cinnamon and a pinch of salt.
2. Beat into a foamy mixture.
3. Mix the flour, baking powder and nuts.
4. Stir into the banana mix, mix to a smooth batter.
6. Add the mixture to a greased baking form.
7. Lay the butter on top of the mixture, sprinkle with sugar.
8. Bake for 45 minutes.
9. T
est the bread with a skewer, it is ready when no batter
sticks to the skewer.
NOTES
IA01
Fladen Bread
Fat (g) 4,0
INGREDIENTS

700 ml Water warm
14 g Yeast, dry
20 ml Olive oil
20 g Salt
20 g Sesame seed black and white mix
COOKING
1. In a mixer, using a dough hook, knead the flour, dry yeast
and oil to a smooth dough (10 minutes).
2. Divide the dough into 4 equal pieces.
3. On a floured work surface, roll into flat round loaves.
4. Cover and leave to rise for at least 20 minutes.
5. Heat the oven to 190 °C convection.
6. Knead again and reform.
7. Press deep holes into the dough every 2 cm.
8. Brush with water and sprinkle with sesame seeds.
9. Bake for 10-15 minutes top heat until golden brown.
NOTES
IA02
Oat and Potato Bread
Fat (g) 1,0
INGREDIENTS
350 g Flour, white

250 g Potato peeled, roughly diced
150 ml Water warm
100 g Oats, rolled
7 g Yeast, dry
15 g Salt
COOKING
1. Boil the potato in salted water.
2. Drain, but do not cool.
3. Mash the potato.
4. Add the flour, yeast, oats and water.
5. Place the mixture into a mixing bowl.
6. U
sing a dough hook, knead the mixture to a smooth dough
(10 minutes).
7. Grease and dust a bread tin with flour.
8. Add the dough.
9. Make 2 or 3 diagonal cuts into the top of the dough.
12. When the dough has sufficiently risen brush with water
and sprinkle with oats.
13. Bake for 45 minutes until golden brown.
14. Turn out of the tin onto a cooling rack.

IA03
NOTES
Wholewheat Oat Bread
Fat (g) 7,0
INGREDIENTS
450 g Flour, wholewheat

250 g Flour, white
100 g Oats, rolled
450 ml Water warm
60 g Butter soft
14 g Yeast, dry
20 g Brown sugar
15 g Salt
COOKING
1. Dissolve brown sugar and yeast in luke warm water.
2. Combine both flour types, salt and rolled oats.
3. Add the butter.
4. Place all ingredients into a mixing bowl.
5. U
(10 minutes).
7. Add the dough.
10. Heat the oven to 190 °C conduction.
and sprinkle with oats.
13. Turn out of the tin onto a cooling rack. IA04
NOTES
Whole Grain Bread
Fat (g) 6,7
INGREDIENTS

300 g Flour, rye
500 ml Water
14 g Yeast, dry
15 g Salt
60 g Oats, rolled
60 g Sesame seed white
60 g Linseed
COOKING
1. Dissolve yeast in luke warm water.
2. Combine both flour types.
3. Add the rolled oats, sesame seeds, linseeds and salt.
5. U
(10 minutes).
7. Add the dough.
and dust lightly with wholewheat flour.
NOTES
Mixed Herb Bread
Fat (g) 0,9
INGREDIENTS
600 g Flour, white

375 ml Water luke warm
14 g Yeast, dry
25 g Oats, rolled
15 g Salt
5 g Mixed herbs dried
Pepper
COOKING
1. Dissolve yeast in luke warm water.
2. Add the yoghurt, dried herbs and pepper.
3. Combine flour, salt and rolled oats.
5. U
sing a dough hook, knead the mixture to
a smooth dough (10 minutes).
7. Add the dough.
and dust lightly with flour.
NOTES
Pizza Dough
Fat (g) 9,0
INGREDIENTS

14 g Yeast, dry
80 ml Olive oil
10 g Salt
5 g Sugar, white
COOKING
1. D
issolve yeast and sugar in luke warm water together
with olive oil.
2. Mix together flour, salt and place into a mixing bowl.
3. U
sing a dough hook, knead the mixture to
a smooth dough (10 minutes).
4. C
over and leave in a warm place to rise for
at least 30 minutes.
5. K
nead and form into balls of about 180-250 g,
dust with flour, cover with a dump kitchen cloth and
leave in a warm place for 60 minutes.
6. Roll out into pizza shape.
NOTES
IA07
Wholewheat Bread Rolls
Fat (g) 1,4
INGREDIENTS

16 g Baking powder
500 g Curd cheese
15 g Honey
2 pcs Eggs
Salt
Mixed seeds optional
COOKING
1. Mix the curd cheese, eggs, honey and salt.
2. Add the baking powder to the flour.
4. U
(10 minutes).
5. On a floured surface roll the mixture into 10 bread rolls.
6. Lay on a baking tray.
7. Make 2 or 3 diagonal cuts into the top of each roll.
9. Brush with water and sprinkle with seeds if desired.
10. Bake for 25-30 minutes until golden brown.
11. Leave to stand on a cooling rack.
NOTES
IA08
Wholewheat Bread
Fat (g) 8,9
INGREDIENTS

14 g Yeast, dry
150 g Sesame seed
15 g Salt
COOKING
1. Mix the yeast into the water.
2. Add the sesame seeds to the flour.
4. U
(10 minutes).
6. Add the dough.
7. Cover and allow to rise for 60 minutes.
9. W
hen the dough has sufficiently risen, bake for 45 minutes
until golden brown.
10. Turn out of the tin onto a cooling rack.
NOTES
IA09
Bread Rolls
Fat (g) 0,7
INGREDIENTS
500 g Flour, white

14 g Yeast, dry
100 ml Milk luke warm
15 g Sugar
10 g Salt
COOKING
1. Mix the milk and the water.
2. Mix flour, salt and place into a mixing bowl.
3. Stir in the yeast and sugar.
4. P
our over the flour and using a dough hook, knead the mixture
to a smooth dough (10 minutes).
5. Cover and allow to stand for 10 minutes in a warm place.
6. On a floured surface roll the mixture into 10 bread rolls.
7. Lay on a baking tray.
8. Cover and allow to rest for a further 10 minutes.
9. Heat the oven to 200 °C top heat.
10. Cut a slit down the middle of each bread roll.
11. Bake for 10 minutes.
12. Remove from the oven, baste with water.
13. Reduce the oven temperature to 190 °C top heat.
14. Bake for a further 20-25 minutes.
15. Remove and leave to stand on a cooling rack. IA10
NOTES
Flour Tortillas
Fat (g) 16,0
INGREDIENTS

600 ml Water
25 g Salt
15 g Baking powder
COOKING
1. Add salt, baking powder and oil to the water.
2. On a flour dusted work surface form a ring of flour.
3. Pour the liquid into the centre of the ring.
4. Knead into smooth dough (10 minutes).
5. Cover and leave to rise for 30 minutes.
6. Divide the dough into 20 pieces, dust with flour.
7. Roll into flat pancakes.
8. Heat quickly on both sides in a preheated thick bottomed pan.
NOTES
IA11
Marble Cake
Fat (g) 29,3
INGREDIENTS
300 g Butter room temperature

300 g Sugar
5 pcs Eggs
250 g Flour, white
50 g Cornflour
100 ml Milk
15 g Baking powder
7 g Vanilla sugar or 5 ml vanilla essence
50 g Cocoa powder
50 g Sugar
60 ml Milk
Salt
COOKING
1. In a large mixing bowl, cream the butter, sugar, vanilla sugar
and a pinch of salt.
2. In minute intervals add the eggs, beat at a high speed so

as to produce an emulsion.
3. Stir in the flour, baking powder and cornflour.
4. Add the milk, beat into a smooth paste.
6. Grease a baking form.
7. Divide the mixture into 3 equal amounts.
8. Add 1/3 to the greased baking form.
9. B
lend cocoa powder, 50 g of the sugar and 60 ml milk to
a smooth paste.
10. Mix into 1/3 of the mixture, add to the baking form. IB01
11. Add the last 1/3 of the mixture to the baking form.
12. Using a fork, gently swirl through the dark and light
mixtures to create a marbled effect.
13. Bake for 50 minutes at 170 °C convection.
14. Test the cake with a skewer, it is ready when none of

the mixture sticks to it.
Sand Cake
Fat (g) 28,2
INGREDIENTS

300 g Sugar
5 pcs Eggs
250 g Flour, white
50 g Cornflour
100 ml Milk
15 g Baking powder
Salt
COOKING

4. Add the milk, beat into a smooth paste.
7. Add the mixture to the greased baking form.
9. T
est the cake with a skewer, it is ready when none of
NOTES
IB02
Chocolate Cake
Fat (g) 30,7
INGREDIENTS

300 g Sugar
5 pcs Eggs
250 g Flour, white
50 g Cornflour
100 ml Milk
50 g Cocoa powder
100 g Dark chocolate roughly chopped
15 g Baking powder
Salt
COOKING
1. In
a large mixing bowl, cream the butter, sugar, vanilla sugar

3. Stir in the flour, baking powder, cocoa powder and cornflour.
4. Add the milk and chocolate, beat into a smooth paste.
9. T
est the cake with a skewer, it is ready when none of
NOTES IB03
Wholewheat Butter Cake
Fat (g) 43,6
INGREDIENTS
630 ml Milk luke warm

21 g Yeast, dry
400 g Flour, white
400 g Butter
500 g Sugar
20 g Vanilla sugar
150 g Almonds sliced
Salt
COOKING
1. In a large mixing bowl disolve the yeast and 250 g of sugar
in warm milk.
2. Mix 125 g butter, flour, salt and milk mixture to a smooth dough.
3. Cover with a cloth, leave to rise in a warm place for 45 minutes.
4. Mix the rest of the sugar and the vanilla sugar.
5. Grease a baking tray.
6. Knead the dough for a further 5 minutes.
7. Roll out and lay onto the baking tray.
8. Press holes in the paste using a spoon and prick with a fork.
9. Cover and allow to rise for 10 minutes.
10. Place a knob of butter in each hole.
11. Spread the rest of the sugar and the almonds evenly over
the surface.
12. Bake at 180 °C convection for 15-20 minutes.

IB04
NOTES
Lemon Cake
Fat (g) 28,2
INGREDIENTS

300 g Sugar
5 pcs Eggs
250 g Flour, white
50 g Cornflour
100 ml Milk
15 g Baking powder
2 pcs Lemon zest
300 g Icing sugar
Salt
COOKING
2. In minute intervals add the eggs, beat at a high speed

so as to produce an emulsion.
4. Wash the lemons in hot water, grate the zest into the mixture.
5. Add the milk, mix into a smooth paste.
10. Test the cake with a skewer, it is ready when none of

11. Remove from the baking form, allow to cool.

IB05
12. Squeeze the lemon, mix the juice and icing sugar to
form a smooth glaze.
13. Drizzle the glaze over the top of the cake.
Apple Crumble
Fat (g) 32,0
INGREDIENTS
2.500 g Apple peeled, 2 cm dice

440 g Flour, white
250 g Sugar
5 g Cinammon ground
Vanilla sauce recipe EC13
COOKING
1. In a large mixing bowl, rub the butter, lemon zest, sugar,
flour and cinammon to a sandy, crumbly texture.
2. Leave to stand at room temperature.
4. Soak the apple in the lemon juice.
5. Lay on the base of a greased ovenproof dish 4-5 cm high.
6. S
pread the crumble mixture over the apples,
press down lightly.
7. Bake for 30 minutes at 200 °C top heat, until golden brown.
8. For best results serve warm, with vanilla sauce.
NOTES
IC01
Brownie
Fat (g) 54,2
INGREDIENTS
8 pcs Eggs
500 g Dark chocolate
500 g Sugar
COOKING
1. In a large mixing bowl over a hot water bath melt

the chocolate and butter.
2. In a separate bowl, cream the sugar and the eggs.
3. Mix the melted chocolate carefully under the creamed eggs.
5. Pour the mixture on to the baking tray, spread evenly.
6. Bake at 170 °C top heat for 30-35 minutes.
7. Allow to cool on a cooling rack.
8. Cut into bite size pieces.
NOTES
IC02
Brownie Light
Fat (g) 49,9
INGREDIENTS
10 pcs Eggs
460 g Dark chocolate
400 g Powder sugar
50 g Vanilla sugar
350 g Flour, white
Salt
COOKING
1. In a large mixing bowl over a hot water bath melt

the chocolate and butter.
2. In a separate bowl, cream the sugar, vanilla sugar

and the eggs.
3. Mix the melted chocolate carefully under the creamed eggs.
4. Gently fold in the flour, add a pinch of salt.
6. Pour the mixture on to the baking tray, spread evenly.
7. Bake at 170 °C top heat for 30 minutes.
NOTES
IC03
Oatmeal Cookie
Fat (g) 22,7
INGREDIENTS
1.000 g Butter soft

1.000 g Sugar
50 g Vanilla sugar
5 pcs Eggs
1.250 g Oats
500 g Flour, white
75 g Baking powder
Salt
COOKING
1. In a mixing bowl at high speed, cream the butter and

sugar with vanilla sugar and a pinch of salt.
2. In a separate bowl whisk the eggs.
3. Add to the butter and sugar mixture.
4. Mix the oats, flour and baking powder.
5. Fold into the egg and butter mixture.
6. Mix to a smooth paste.
8. Line a baking tray with baking paper.
9. U
se a teaspoon, to form small heaps of the mixture
on the baking tray.
10. Leave 3 cm between each, to allow the biscuit to spread

while baking.
11. Bake at 180 °C convection for 10-15 minutes until

golden brown.
12. Remove from the oven, allow to cool. IC04
NOTES
Pancake
Fat (g) 8,0
INGREDIENTS
1.000 ml Milk
800 g Flour, white
180 g Sugar
4 pcs Eggs
15 g Baking powder
40 g Butter
Salt
COOKING
1. Separate the eggs and place the whites in the fridge.
2. In a mixing bowl whisk the flour, baking powder, egg yolks,
sugar, milk and a pinch of salt to a smooth paste.
3. In a separate bowl whisk the egg whites with a pinch of

salt until stiff.
4. Carefully fold the mixtures together.
5. Melt the butter in a frying pan.
6. A
dd the desired amount of mixture to form a pancake,
fry on both sides until golden.
NOTES
IC05
J Desserts
JA Puddings & Mousses
JB Frozen
Crema Catalana
Fat (g) 8,4
INGREDIENTS
1.250 ml Milk
10 pcs Egg yolk
130 g Sugar
20 g Vanilla sugar
50 g Cornflour
1 pc Lemon zest
120 g Brown sugar for caramel
1 pc Cinammon stick
COOKING
1. Bring the milk with lemon zest and cinammon stick to the boil.
2. Remove from the heat immediately.
3. S
train through a fine sieve into a clean saucepan and
allow to cool.
4. Cream the egg yolks and sugar.
5. Mix in the vanilla sugar and cornflour.
6. Whisk into the cooled milk infusion.
7. B
ring to the boil stirring constantly, so as not to burn,
until a thick cream is formed.
8. Reduce the heat if necessary.
9. Stir continuously for 1 minute and remove from the heat.
10. Pour the cream into an ovenproof tableware dish.
11. Allow to cool at room temperature.
12. Sprinkle with brown sugar, caramelise with a gas torch.
NOTES
JA01
Dark Chocolate Pudding
Fat (g) 12,3
INGREDIENTS
1.500 ml Milk
175 g Milk chocolate roughly chopped
20 g Cocoa powder
120 g Sugar
75 g Cornflour
125 ml Cream
COOKING
1. In a saucepan heat 3/4 of the milk, allow to boil

and remove from the heat.
2. Whisk the sugar and cornflour with the rest of the milk.
3. Add to the boiled milk.
5. Add the chocolate, stir until it melts.
7. Pour into serving glasses.
8. Leave to cool in the fridge.
NOTES
JA02
White Chocolate Pudding
Fat (g) 13,8
INGREDIENTS
1.400 ml Milk
125 g Cornflour
50 g Sugar
15 g Vanilla sugar
250 g Chocolate, white roughly chopped
125 ml Cream
COOKING
1. In a sauce pan heat 3/4 of the milk, allow to boil once and
remove from the heat.
2. W
hisk the sugar, vanilla sugar and cornflour with the rest
of the milk.
3. Add to the boiled milk.
5. Add the chocolate, stir until it melts.
7. Pour into serving glasses.
8. Leave to cool in the fridge.
NOTES
JA03
K International Specialities
KA American
KB Chinese
KC Croatian
KD Dutch
KE Filipino
KF German
KG Greek
KH Indian
KI Norwegian
KJ Polish
KK Portuguese
KL Russian
KM Swedish
KN Others
Adobo Pork & Chicken
Fat (g) 65,4
INGREDIENTS
1.300 g Pork belly

with rind 3 cm dice
1.300 g Chicken leg
30 g Garlic chopped
1.300 ml Water
320 ml Soy sauce, light
50 ml Vinegar
30 ml Oyster sauce
4 pcs Bay leaf
25 g Brown sugar
8 g Pepper whole, black
Salt
COOKING
2. M
ix the pork and chicken, add the garlic and season with
salt and pepper.
3. Roast on a baking tray for 20 minutes until golden brown.
4. In the meantime, pour the oyster sauce, soy sauce, vinegar,
sugar and bay leaf into a pan of water, mix well.
5. Add the roasted meat to the cooking liquid.
6. Deglaze the roasting tray, add juices to the pan.
7. S
immer gently for 40 minutes until the cooking liquid is
reduced and lightly coats the tender meat.
8. Add vinegar and soy sauce to finish the sauce if required.
NOTES
KE01
Bicol Express
Fat (g) 70,1
INGREDIENTS
1.700 g Pork belly with skin 3 cm dice

1.250 ml Coconut milk
350 g Onion diced
75 g Garlic cloves chopped
50 g Ginger chopped
4 pcs Lemon grass finely chopped
15 pcs Chili, small,
red or green chopped
50 ml Vegetable oil
200 ml Water
150 ml Vinegar
30 ml Fish sauce
30 ml Soy sauce, light
Salt
Pepper
COOKING
1. In a large pan heat the oil, brown the pork belly on all sides.
2. A
dd the onion, garlic, ginger, lemon grass and chili.
Saute for 2 minutes.
3. Deglaze with fish sauce, vinegar and soy sauce.
5. A
dd the coconut milk and water, cover and simmer for
60 minutes.
6. Stir occasionally and adjust the consistency of the sauce.
7. Season with salt, pepper and fish sauce.
8. Garnish with green chili.
NOTES
KE02
Sinangag
Fat (g) 5,8
INGREDIENTS
2.000 g Rice, Jasmine boiled, cold, day old is perfect

90 g Garlic chopped
1 bunch Spring onion finely sliced
50 ml Vegetable oil
Salt
Pepper
COOKING
1. H
eat the oil in a large pan, add the garlic and roast until
golden brown.
2. Remove the garlic and save for later, add the rice.
3. Fry for 5-10 minutes over a high heat, stirring occasionally.
4. Reduce the heat, add the browned garlic.
5. Mix in the spring onions.
NOTES
KE03
Lechon Kawali
Fat (g) 66,7
INGREDIENTS
1.500 g Pork belly

3.000 ml Water
50 g Garlic chopped
15 g Pepper, black whole, cracked
20 g Salt
4 pcs Bay leaf
1 pc Star anise
1.000 ml Vegetable oil for frying
COOKING
1. S
core the rind of the belly pork (into the fat, but not into
the meat).
2. Rub in salt, pepper, garlic and chili.
3. Leave to marinate in the fridge for 4 hours.
4. B
ring a pan of salted water with bay leaf and star anise
to the boil.
5. A
dd the belly pork and boil gently for 60 minutes,
turning occasionally.
6. R
emove the belly pork onto a cooling rack, dry and
allow to cool at room temperature.
7. H
eat a deep fryer, or otherwise the oil in a large pan
to 160-175 °C.
8. Do not allow the oil to reach flash point.
9. Dry the pork again before deep frying until golden brown.
NOTES KE04
Pinakbet Tagalog
Fat (g) 19,1
INGREDIENTS
1.200 g Lechon Kawali diced, recipe KE04

1.500 ml Water
300 g Pumpkin peeled, diced
200 g Green bean frozen
200 g Okra diced
200 g Eggplant diced
200 g Bitter gourd diced
200 g Sweet potato peeled, diced
300 g Tomato, tin
200 g Onion peeled, diced
40 g Garlic, cloves tinned, peeled, diced
40 g Ginger peeled, diced
45 g Shrimp paste
10 ml Fish sauce
25 ml Vegetable oil
Salt
Pepper
COOKING
1. In a large pan heat the oil, sweat the onion, garlic and
ginger without colour.
2. Add the Lechon Kawali, saute for a further 2 minutes.
3. Add the water and the shrimp paste.
4. Bring to the boil, reduce the heat, simmer for 15 minutes.
5. M
ix in the tomato, pumpkin, sweet potato, bitter gourd,
eggplant and fish sauce.
6. S
immer for a further 10 minutes before adding the green
beans and okra.
7. Simmer for a further 5-10 minutes.
8. Season with salt, pepper and fish sauce.
NOTES
KE05
Pork Sinigang Soup
Fat (g) 32,5
INGREDIENTS
850 g Pork belly or rib on the bone, cut lengthways

2.800 ml Water or rice wash
600 g Tomato roughly cubed
150 g Onion peeled, roughly cubed
250 g Taro peeled, roughly cubed
250 g Kangkong or
Spinach leaf fresh
200 g Okra roughly cut
100 g Tamarind soup powder
3 pcs Chili green sliced
10 ml Fish sauce
COOKING
1. In lightly salted water, bring the pork ribs or belly to the boil.
2. Reduce the heat.
3. S
kim regularly during the whole cooking process
to maintain a clear broth.
4. Add the onion and tomato.
5. C
over and allow to simmer for 60 minutes until the pork
is tender.
6. A
dd the taro and cook until soft, add the okra, tamarind
powder and spinach leaves.
7. Season with fish sauce.
8. Add the chilis and serve.
NOTES
KE06
Moussaka
Fat (g) 45,2
INGREDIENTS
2.000 g Eggplant cut lengthways in 1.5 cm slices

1.800 g Minced meat beef
1.200 g Tomato, tin peeled, chopped
1.000 ml Beef stock
1.000 g Potato peeled, in 1.5 cm slices
25 g Garlic chopped
600 g Cheese, feta crumbled
6 pcs Eggs
100 g Flour, white
20 g Oregano dried
10 g Cinnamon powder
10 g Nutmeg ground
3 pcs Bay leaf
Salt
Pepper
Sugar
COOKING
1. L
ay the eggplant on a baking tray sprinkle with salt,
leave for 30 minutes.
3. W
ith kitchen paper dry the eggplant, splash each side with a little oil,
place on the baking tray.
4. Bake for 15 minutes, remove and leave to cool at room temperature.
5. H
eat a large pan, add the minced meat, seal quickly then add
the onions and garlic.
6. Fry to a light brown colour, season with salt and pepper.
7. A
dd oregano, bay leaves, cinnamon, ground nutmeg, paprika powder
and a little sugar, mix well.
8. P
our in the tomatoes, cover with beef stock and leave to simmer
for 40 minutes, stirring ocassionally.
9. Combine the yoghurt, feta cheese and flour. Mix well.
10. Reduce the oven temperature to 160 °C.
11. L ay the eggplant on the bottom of an oiled casserole dish.
12. Add a 3cm thick layer of the minced meat.
13. Cover with a layer of sliced potatoes.
14. Repeat the process, using all of the sauce and eggplant.
15. Cover with the yoghurt and feta mixture as the final layer.
16. Bake for 45 minutes until the potato are soft and the top is
golden brown.
KG01
Orzo Kriharaki
Fat (g) 26,7
INGREDIENTS
1.500 g Minced meat beef

1.600 g Tomato, tin peeled, chopped
300 g Orzo noodle
25 g Garlic chopped
1.500 ml Beef stock
200 g Cheese, feta grated
2 pcs Bay leaf
5 g Oregano dried
Cinnamon powder
Salt
Pepper
COOKING
1. H
eat a large pan, add the minced meat, seal quickly then
add the onions and garlic.
2. F
ry to a light brown colour, season with salt, pepper and
oregano.
3. A
dd the tomatoes, cover with beef stock and leave to simmer
for 30 minutes, stirring ocassionally.
4. Season with salt, pepper and cinnamon.
5. M
ix in the orzo, cover and simmer for 20 minutes,
stirring ocassionally.
6. Adjust the consistency with beef stock if required.
7. When the noodles are al dente, season with salt and pepper.
8. Serve topped with grated cheese.
NOTES KG02
Spanakopia
Fat (g) 45,4
INGREDIENTS
1.000 g Spinach leaf, fresh or 500 g frozen

20 g Garlic peeled, diced
4 pcs Eggs
350 g Cheese, ricotta
350 g Cheese, feta
250 g Bread crumb
600 g Filo pastry
Salt
Pepper
Nutmeg ground
COOKING
1. In a large saucepan heat the oil, sweat the onions and
garlic without color, add the spinach and parsley.
2. Remove from the heat and leave to cool.
3. In the meantime mix the eggs, feta and ricotta.
4. A
dd the cooled spinach mixture and season with salt,
pepper and ground nutmeg.
5. Mix in the bread crumbs, leave to stand.
6. Heat the oven to 165 °C top heat.
7. Lay each sheet of the filo pastry onto a damp kitchen towel.
8. Brush with oil and stack on top of each other.
9. D
o not allow the pastry to dry out, otherwise it will not
roll properly.
10. Spread the spinach mixture along the long side,

leaving 1 cm free to the edge.
11. Roll up and close each end.
12. Brush with oil and bake for 30 minutes until golden brown.
NOTES
KG03
Stifado
Fat (g) 27,1
INGREDIENTS
1.500 g Stewing beef

for goulash roughly chopped
300 g Onion peeled, quartered
300 g Tomato chopped
90 ml Vegetable oil
20 g Tomato paste
30 g Garlic chopped
3 pcs Bay leaf
5 g Pimento
6 pcs Cloves
150 ml Grape juice red
100 ml Vinegar, brown
900 ml Beef stock
Salt
Pepper, black ground
Cinnamon powder
Oregano dried
COOKING
1. P
repare the stewing beef in advance in a marinade of garlic,
pimento, cloves, cinnamon, oregano, vinegar and grape juice.
2. Leave in the fridge for 6 hours.
3. When marinated, remove the stewing beef from the marinade.
4. H
eat the oil in a sauce pan, seal the beef quickly on all sides,
add the onions.
5. Sieve the marinade, add to the sauce pan.
6. Simmer gently.
7. In a separate pan, bring the beef stock to the boil,

add tomatoes and tomato paste.
8. P
our over the meat, cover and gently simmer for
90-120 minutes until the meat is tender and the sauce
has reduced and thickened.

KG04
Tarama
Fat (g) 23,1
INGREDIENTS
400 g Fish roe,

red/white
1.400 g White bread without crust
200 ml Olive oil
2 pcs Lemon juice
150 g Onion, red peeled, finely diced
Pepper, white
COOKING
1. Soak the bread in water, squeeze out excess water.
2. In a mixer blend the fish roe and onion with the juice of
half a lemon to a smooth paste.
3. Mix in the bread.
4. Drizzle in the olive oil, mixing to a smooth paste.
5. S
eason with salt and pepper, adjust consistency with
lemon juice.
NOTES
KG05
Tzatziki
Fat (g) 4,1
INGREDIENTS
600 g Cucumber peeled, grated

25 g Garlic chopped
20 ml Vinegar
30 ml Vegetable oil
Salt
Pepper
COOKING
1. In a large bowl mix the cucumber, yoghurt,

garlic and vinegar.
2. Slowly drizzle in the oil.
NOTES
KG06
Yemista
Fat (g) 26,9
INGREDIENTS
1.200 g Tomato
600 g Bell pepper red
600 g Bell pepper green
600 g Rice, long grain
20 g Garlic chopped
200 g Carrot peeled, grated
200 g Zucchini grated
750 g Potato wedges
20 g Mint chopped
150 g Nuts roughly chopped
Salt
Pepper
COOKING
1. S
lice off tops from tomatoes and bell peppers, remove
the seeds and keep both tops and seeds from the tomatoes.
2. S
weat off the onions and garlic until transparent.
Mix in the rice.
3. Add the seeds from tomatoes, grated carrots and zucchini.
4. C
over with stock and boil for 5 minutes until the rice is
half cooked.
5. Remove from the heat and leave to cool.
6. Mix in the parsley, nuts and mint, season with salt and pepper.
8. F
ill the tomatoes and bell pepper with the rice filling,
replace the tops.
9. Place in an ovenproof dish.
10. Season potato wedges with salt and pepper.
11. Add the seasoned potato wedges to the bottom of the dish.
12. Roast for about 50 minutes until the potatoes are

golden brown.
KG07
Lemon Potatoes
Fat (g) 8,7
INGREDIENTS
2.400 g Potato washed, wedges

60 ml Vegetable oil
2 Pcs Lemon 1/8 wedges
25 g Garlic peeled, chopped
5 g Oregano dried
Salt
Pepper
COOKING
1. M
ix the potato wedges in a bowl with oil, oregano,
lemon wedges, salt and pepper.
3. P
lace the potatoes in a deep baking tray, add 1 cm
of chicken stock.
4. B
ake until golden brown, turning ocassionally
for an even roast.
5. Remove the lemon wedges before serving.
NOTES
KG08
Notes
NOTES
NOTES
Notes
NOTES
NOTES
Notes
NOTES
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Notes
NOTES
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Notes
NOTES

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Dear Seafarer,

As your Provision Supply Manager from HMS, we are continuously

We are constantly working on more topics such as specials on festive

Feel free to be creative and be ensured of our support anytime,

Your Provision Supply Management Team

C Vegetables & Salads

D Stocks, Soups & Stews

E Chutney, Dips & Sauces

F Fish & Seafood

400 g Onion, white sliced

10 pcs Eggs at room temperature

1. Using a ladle place the eggs gently into boiling water.

3. When ready remove from the boiling water. Plunge into

2. Sieve to remove any remaining egg shell.

1. Butter the bread.

2. In a heated pan quickly fry 3 slices of ham, remove and

3. In the same pan fry 1 egg.

5. Garnish with pickled gherkin.

1.000 g Flour, white

1. Dissolve the yeast in luke warm water.

2. Mix in the flour, leave to stand in a warm place for 35 minutes.

4. Separate the eggs.

5. Whisk the yolks and the sugar to a creamy consistency.

6. Add the butter to the yeast mixture.

9. Melt the butter in a frying pan over medium heat.

11. Gently fry on both sides until golden brown.

10 pcs Eggs whisked

2. Lay the bread on a baking sheet and prick with a fork.

4. Turn over, soak for another 2 minutes.

5. Melt the butter in a heated pan.

6. Fry gently until golden brown on both sides.

2. Add the diced melon, radish and ham. Mix together.

3. Garnish with soy sprouts.

3.000 g Chinese cabbage 2-3 cm strips

2. Drain off the salt water.

3. Cover the cabbage with fresh cold water.

7. Drain the cabbage and add to the chili mixture.

9. Leave in a dark place to ferment for 24 hours at 20 °C.

11. The finished Kimchi can be kept chilled for up to 4 weeks.

2.500 g Savoy cabbage finely sliced, without heart

2. Save 500 ml of the boiling water.

3. In melted butter, sweat the onion without colour,

5. Add the bay leaf.

6. Simmer for 10 minutes.

7. Finish with cream, then add the cabbage.

8. Season with ground nutmeg, salt and pepper.

2.500 g Brussels sprouts,

3. Add the Brussels sprouts, saute for 2 minutes.

4. Season with salt and pepper.

2.500 g Brussels sprouts,

1. Preheat the oven to 180 °C convection.

2. Mix the honey, olive oil, vinegar and garlic to a marinade.

3. Add the Brussels sprouts. Mix well.

5. Season with salt and pepper.

800 g Eggplant diced

1. Heat the oil in a large saucepan over medium heat.

2. Add the onions and garlic, cook until golden brown.

3. Mix in the tomato puree.

5. Add the tomatoes, sugar and herbs. Simmer for 15 minutes.

6. Season with salt and pepper.

1.500 g Carrot roughly diced

1. Soak the lentils in cold water for 24 hours.

2. Boil the carrots and lentils in salt water until soft.

3. Drain off the water saving 500 ml.

1. Using a ladle place the eggs gently into boiling water.

2. In a heated pan quickly fry 3 slices of ham, remove and

1. Dissolve the yeast in luke warm water.

3. In melted butter, sweat the onion without colour,

1. Preheat the oven to 180 °C convection.

1. Soak the lentils in cold water for 24 hours.

1. Preheat the oven to 190 °C convection.

1. Melt the butter in a saucepan.

1. In a saucepan, using of the butter, lightly brown

1. In a large mixing bowl blend the mayonnaise, vinegar,

1. Mix the bell pepper, tomatoes and onion.

1. Mix the oil, vinegar, mustard, cumin powder and salt.