European Range Menu Recipes Book

Index

Monday 1 Baked Potatoes

2 Minestrone Soup
3 Glazed Red cabbage
4 Mashed potatoes with leek & sour cream
5 Rice Pudding
6 Pork Schnitsel
7 Buttered Asparagus

Tuesday 8 Green Peas Soup with croutons

9 Chicken De Volaille
10 Potato Puree
11 Potato Soup
12 Herb Baked Grouper

Wednesday 13 Village Salad

14 Roasted lamb leg with cravy
15 Boiled Potatoes with Dill
16 French Toast
17 Pasta & Vegetable salad
18 Chicken Gordon Blu
19 Baked Meatball in Tomato Sauce

Thursday 20 Beetroot salad

21 Red Bortsch Soup
22 Pork Gulash
23 Cauliflower & Brocoli Au Gratten
24 Roasted chicken with potatoes
25 Roasted Pork Loin with Mushroom sauce
26 Steamed Mixed Vegetables

Friday 27 Tomato Soup

28 Cucumber with Sour Cream
29 Roasted Pork Neck
30 Potatoes & Cauliflower Daphinoise
31 Cod Speciota

Saturday 32 Onion Soup with Cheese Crouton

33 Baked Salmon
 34 BBQ Chicken - Oriental
35 Sauerkraut
36 Solyanka
37 Chicken Breast stuffed with Spinach
38 Beef Stroganoff
39 Zuchinni glazed with thyme

Sunday 40 Chicken Vegetable Soup

41 Pork Kebab
42 Beef Steak with Pepper Sauce
43 Eggs with Spinach
44 Gnocchi with Mushroom sauce
 Baked Potatoes

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Potatoes – cut in large cubes 2x2cm 80 gr
Unsalted Butter - in room temperature 5 gr
Granulated Garlic 0.3 gr
Sweet paprika powder 0.3 gr
Salt 0.3 gr
White Pepper 0.3 gr

Cooking Method:

1. Preheat the oven to 170c.

2. Place the potatoes cubes in an oven baked pan.
3. Add the all the ingredients and mix well.
4. Cover with aluminium foil and bake for 30 minutes.
5. Remove the foil and bake for another 8-10 minutes and stir well.
6. Let it to rest for 5 minutes and serve.

Remarks / Tips:

• Can use any leftovers of the day to produce a tasty filling to accompanist the potatoes,
such as deli trimmings or vegetables. Combine with one of the sauce of the day or use
mayonnaise, tomato sauce etc.
 Minestrone Soup

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Onion – Brunoise 20 gr
Garlic 1 gr
Carrots - Brunoise 10 gr
Celery or Celeriac - Brunoise 10 gr
Tomato - Brunoise 20 gr
Potatoes - Brunoise 15 gr
Unsalted Butter 8 gr
Pasta Vermicelli or Spaghetti 3 gr
Parmesan, Grated 3 gr
Parsley 0.3 gr
Dry Basil 0.3 gr
Vegetable Stock powder 1 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a large pot melt the butter over medium heat.

2. Add the onion and garlic and sauté for 3 minutes or until golden brown.
3. Add carrots, celery and tomato and sauté for another 3 minutes.
4. Add the potatoes and pour water to cover the mixture. (1 part mixture, 3 parts water)
5. Simmer for 15 minutes or until the potatoes and carrots are cooked.
6. In a separate small pot, bring salty water to boil and cook the pasta. If using spaghetti,
first break it in small pieces 2-3 cm. Cool down over cold water and set aside.
7. Add the dry basil, season with bouillon, salt and pepper. Simmer for another 10
minutes.
8. Add parmesan and parsley, stir and remove from the heat prior serving.
 Glazed Red Cabbage

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Red Cabbage - sliced 80 gr
Onion - sliced 10 gr
Garlic – shredded 1 gr
Olive oil 5 ml
White Vinegar 5 ml
Sugar 1 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Heat a fry pan over medium high heat.

2. Sautee the onions for 3 minutes or until brown.
3. Add Sugar, garlic and stir for another minute.
4. Add the cabbage and sauté for another 5-6 minutes.
5. Season with salt pepper and pour in the vinegar. Cook for another 2 minutes or until the
vinegar and all liquid evaporates.
6. Remove from the heat and serve.
 Mashed Potatoes with Leek and Sour Cream

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Potatoes - large cubes 80 gr
Leek – thin slices 5 gr
Unsalted butter – at room temperature 5 gr
Sour Cream 10 gr
Parsley 1 gr
Cumin powder 0.3 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a large pot, bring the potatoes to boil over high heat for approx. 20 minutes or until
cooked.
2. Drain the water and transfer them into a large bowl and set aside.
3. In a small bowl, mix well the rest of the ingredients.
4. Pour the mixture over the potatoes and stir well. Lightly mash the potatoes but not too
much to puree.
5. Transfer to a serving bowl. Sprinkle with parsley and serve.

Remarks / Tips:

• Can also substitute sour cream with yoghurt.

• If available fresh young potatoes do not peel them, wash them carefully and boil with
the skin. Don not mash them only stir them well with the dressing.
 Rice Pudding

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Long Grain rice 10 gr
Milk 50 ml
Sugar 10 gr
Vanilla Sugar 0.3 gr
Salt 0.3 gr
Raisins 5 gr
Cinnamon powder 0.3 gr

Cooking Method:

1. In a pot, over medium low heat, add the rice and milk to cook. Approx for 15 minutes.
Stir occasionally.
2. Add Vanilla sugar and regular sugar.
3. Reduce the heat to low and stir constantly, in order to prevent the pudding to stick in
the bottom of the pot.
4. Cook until the rice is cooked and the pudding is thick enough.
5. Once the rise is cooked. Add the raisings and remove from the heat.
6. Transfer to serving bowl/s, sprinkle with cinnamon and serve hot or cold

Remarks / Tips:

• If rice leftovers are available from the day meals, use it here. Just add a bit of corn flour
in the cold milk before heating it, in order to tie the pudding.
 Pork Schnitzel

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Boneless Pork loin 200 gr
Vegetable cooking oil 5 ml
All purposes flour 5 gr
Egg 10 gr
Milk 5 ml
Bread Crumbs 10 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Beat the pork loins and flat them.

2. Season with salt and pepper and set aside.
3. In a bowl season the flour with salt and pepper.
4. In a basin lightly beat the egg with the milk.
5. Add the breadcrumbs in a wide bowl or pan.
6. In a large and wide fry pan heat the oil over medium heat.
7. Dredge the loins in flour, dip in the egg mixture and roll in the breadcrumbs.
8. Shallow fry for 8 minutes. (approx. 4 minutes each side). Transfer them in a pierced pan
lined with kitchen paper to absorb the excess grease.
 Buttered Asparagus

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Tinned Green Asparagus or fresh or frozen 80 gr
Unsalted butter 5 gr
Lemon 3 gr
Parsley 1 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a fry pan over medium heat, melt the butter.

2. Sautee the asparagus for 3–4 minutes.
3. Season with salt and pepper and pour in the lemon.
4. Cook until the liquid evaporates.
5. Sprinkle with parsley and serve.

Remarks / Tips:

• If using fresh asparagus, blanche the asparagus in boiling water for 2-3 minutes to
remove their bitter flavour.
 Green Peas Soup with Croutons

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

DF Green peas 30 gr
Potatoes - cubes 10 gr
Onion - sliced 20 gr
Celery - sliced 10 gr
Garlic 3 gr
Boiled ham – small cubes/squares 15 gr
Bay leaves 1 gr
Chicken stock powder 2 gr
Heavy cream 5 ml
Bread 25 gr
Vegetable cooking Oil 30 ml
Parsley 1 gr
Salt 1 gr
Pepper 1 gr

Cooking Method:

1. Heat the oven to 180c.

2. Dice the bread and sprinkle with olive oil or vegetable oil. Roast for 8- 10 minutes, while
stirring occasionally in order to cook evenly. Set aside.
3. Heat a large pot with oil over high heat.
4. Sautee the Onion and garlic for 3-4 minutes or until brown.
5. Add the peas, celery, bay leaves and potatoes. Cover with water and simmer for 30
minutes under low head. Stir occasionally.
6. Season with salt, pepper and bouillon. Stir well and simmer uncovered for 5 minutes.
7. Remove from the heat and set aside to cool down a bit.
8. Blend the soup in the blender and transfer it back to the pot over low heat.
9. Once boils, pour the cream and ham and stir well. Simmer for 3 minutes.
10. Remove from heat and let to rest for 5 minutes.
11. Decor with croutons, parsley and serve.
 Chicken De Volaille

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Boneless, skinless Chicken Breast 200 gr
Vegetable cooking Oil 50 ml
Unsalted Butter in room temperature – not melted 15 gr
Parsley 1 gr
Garlic - shredded 2 gr
All purpose flour 10 gr
Egg 25 gr
Milk 5 ml
Bread Crumbs 20 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Mix the butter with garlic, parsley. Season with salt and pepper.
2. Roll it to form a small stick, approx. 1 cm fat. Wrap it with baking paper and freeze it.
3. On the meat chop board, beat the chicken breast to flatten. Approx. 1cm.
4. In a bowl season the flour with salt and pepper.
5. In a basin lightly beat the egg with the milk.
6. Add the breadcrumbs in a wide bowl or pan.
7. Slice the butter sticks about 3cm long and place it in the middle of the chicken breast.
Fold and roll the breast into cylinders. Place them in line into a tray. Wrap with cling film
and freeze it for 30 minutes.
8. Dredge the breast cylinders in flour, dip in the egg mixture and roll in the breadcrumbs.
Repeat the process flour, egg, breadcrumbs.
9. In a large and wide fry pan heat the oil over medium heat.
10. Shallow fry for 8 minutes. During frying, roll them around to cook evenly.
11. Transfer them in a pierced pan lined with kitchen paper to absorb the excess grease.
 Potato Puree

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Potatoes 80 gr
Unsalted Butter 5 gr
Milk 5 ml
Heavy Cream or Sour Cream 5 ml
Nutmeg ground 0.3 gr
Salt 0.3 gr
White pepper 0.3 gr

Cooking Method:

1. In a large pot add the potatoes and bring to boil of medium high heat.
2. Once boiled, reduce the heat to medium and continue cooking for 20 minutes or until
cooked.
3. Remove from the heat, drain and set aside to cool down for 5-10 minutes. Do not let the
potatoes to rest for long time, in order to prevent creating a crust.
4. Puree the potatoes and combine all the ingredients. Stir well and serve.
 Potato Soup

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Potatoes - cubes 60 gr
Onion - dices 10 gr
Leeks - sliced 5 gr
Carrot - dices 5 gr
Bacon - julienne 5 gr
Sour Cream or Heavy Cream 5 ml
Parsley 1 gr
Olive Oil 5 ml
Vegetable stock powder 1 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a large pot, heat the oil over high heat.

2. Sautee the onion and bacon for 2 minute, then add leek. Sautee for another 2 minutes.
3. Reduce the heat to medium. Add the potatoes and carrots. Simmer for 30 minutes or
until the potatoes are cooked.
4. If you are blending the soup. Remove from the heat, let to rest for 5-10 minutes and
blend. Return to medium-low heat.
5. If you are not blending the soup, reduce to medium-low heat.
6. Season with salt, pepper and bouillon. Stir well.
7. Pour the cream, parsley and stir well. Simmer for another 3 minutes and remove from
the heat.
8. Let to rest for 5 minutes and serve.
 Herb Baked Grouper

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Grouper fillet 160 gr
Vegetable cooking Oil 5 ml
Lemon Juice 5 ml
Parmesan Cheese 5 gr
Bread Crumbs 5 gr
Mayonnaise 10 gr
Tabasco sauce 1 ml
Unsalted Butter – Room Temperature 5 gr
Spring Onion - chopped 5 gr
Parsley or Dill Fresh - chopped 3 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Preheat the oven to 165c.

2. Wash/Marinade the fish with the lemon juice. Season with salt and pepper.
3. Place the fish tide in line in an oiled oven pan.
4. In bowl combine, parmesan, bread crumbs, mayonnaise, Tabasco, unsalted butter,
spring onion and parsley. Season with salt and pepper.
5. Pour the sauce evenly on top of the fish and bake for 15 minutes or until golden brown
and cooked.
 Village Salad

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Iceberg Lettuce – cut by hand squares 15 gr
White/Green Cabbage – thin slices 10 gr
Tomato – wedges 15 gr
Cucumber – diagonal slices / julienne 15 gr
Onion – thin rings 10 gr
Black Olives – sliced 5 gr
Feta Cheese – dices 5 gr
Oregano dry 0.3 gr
Olive oil 5 ml
Red vinegar 2 ml
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a small bowl, combine the dressing: olive oil, vinegar, salt and pepper.
2. In a serving bowl, place the lettuce and cabbage. Stir.
3. Add the tomatoes, cucumber, onion, olives and feta cheese.
4. Dress and serve.
 Roast Lamb with Gravy

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Lamb Leg - Bone in 200 gr
Onion – quarter wedges 10 gr
Carrot – cut in big pieces 2-3cm long 15 gr
Celery – cut in big pieces 10 gr
Rosemary dry 0.3 gr
Vegetable cooking Oil 5 ml
Garlic - crashed 2 gr
All purposes flour 5 gr
Red cooking wine 5 ml
Beef stock powder 1 gr
Tomato paste 5 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Heat the oven to 160c.

2. Sprinkle the lamb with oil. Season with salt, pepper and rosemary.
3. In an oven pan, place the onion, garlic, carrot, celery and on top place the lamb.
4. First cover it with baking paper, then aluminium. Roast it for 60-80 minutes.
5. Remove the paper and foil and roast for another 20-30 minutes or until brown.
6. Remove the lamb to a separate pan and set aside.
7. Place the pan with the roasted vegetables on the stove over medium heat.
8. Add the tomato paste and stir for a minute.
9. Add the flour and cook until the flour is cooked and brown. Approx. 2-3 minutes.
10. Pour the wine slowly and stir until the alcohol evaporates.
11. Pour water slowly to cover the mixture.
12. Season with bouillon, salt and pepper.
13. Simmer for 10-15 minutes, while occasionally remove any foam arises on the top. Cook
until becomes a thick sauce.
14. Slice and portion the lamb. Pour the sauce on top and serve.

Remarks / Tips:

• For the lamb cooking time, estimate 30 minutes per 500gr.

 Boiled Potatoes with Dill

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Potatoes 80 gr
Olive oil 5 ml
Spring Onion - chopped 5 gr
Dill Fresh - chopped 2 gr
Parsley -chopped 2 gr
Lemon juice 3 ml
Salt 0.3 gr
White pepper 0.3 gr

Cooking Method:

1. In a large pot, bring the potatoes to boil over high heat for approx. 20 minutes or until
cooked.
2. Drain the water and transfer them into a large bowl and set aside.
3. In a small bowl, mix well the rest of the ingredients.
4. Pour the mixture over the potatoes and stir well.
5. Transfer to a serving bowl.
 French Toast

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Sliced toast bread 30 gr
Mozzarella cheese – grated 30 gr
Heavy Cream 20 ml
Egg 15 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Preheat the oven to 175c.

2. In a bowl combine, the cheese, egg, cream. Season with salt and pepper.
3. In an oven pan, place the bread slices in line.
4. Use two tablespoon of the topping for each slice of bread and spread evenly.
5. Bake in the oven for 8-10 minutes or until golden brown
6. Cut diagonally and serve.

Remarks / Tips:

• If available any deli trimmings, can add in the mixture and enhance the taste.
 Pasta & Vegetable Salad

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Pasta Penne - cooked 25 gr
Red bell peppers – julienne 5 gr
Red onions – slices 10 gr
Broccoli – cooked and cut 10 gr
Eggplant – Sliced and grill 10 gr
Garlic – shredded 3 gr
Olive oil 5 gr
Curry powder 0.3 gr
Cumin powder 0.3 gr
Lemon juice 3 ml
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a large bowl mix well all the ingredients and serve.

Remarks / Tips:

• All the vegetables could be substituted base on availability or use vegetables leftovers.
 Chicken Gordon Blu

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Chicken Breast 200 gr
Vegetable cooking Oil 5 ml
Sliced cheese 20 gr
Boiled ham 20 gr
All Purposes flour 10 gr
Egg 15 gr
Milk 5 ml
Bread Crumbs 5 gr
Parmesan Grated 3 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. On the meat chop board, beat the chicken breast to flatten. Approx. 1cm.
2. Season with salt and pepper.
3. Place a slice of ham, then cheese on the half side of the chicken. Fold to cover the ham
and cheese. Place them in line into a tray. Wrap with cling film and freeze it for 30
minutes.
4. In a bowl season the flour with salt and pepper.
5. In a basin lightly beat the egg with the milk.
6. Add the breadcrumbs in a wide bowl or pan.
7. Dredge the breast in flour, dip in the egg mixture and roll in the breadcrumbs. Repeat
the process flour, egg, breadcrumbs.
8. Freeze for 30 minutes.
9. In a large and wide fry pan heat the oil over medium heat.
10. Shallow fry for 8 minutes. (4 minutes each side).
11. Transfer them in a pierced pan lined with kitchen paper to absorb the excess grease.
 Baked Meatballs in Tomato Sauce

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Pork Ground 200 gr
Bread leftovers 10 gr
Parsley 1 gr
Milk 5 ml
Onion – finely chopped 20 gr
Garlic - minced 3 gr
Egg 15 gr
Olive oil 5 ml
Tomato peeled 40 gr
Sugar 0.3 gr
Cumin powder 0.3 gr
Coriander powder 0.3 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a large bowl, combine pork ground, onion, garlic, bread, parsley, milk, egg, cumin, and
coriander. Season with salt and pepper. Mix well and conjure up to form oval balls.
2. Heat a fry pan over medium heat. Dredge the oval meat ball in the flour and sauté for
2-3 minutes or until golden brown.
3. In the same fry pan, sauté tomato peeled. Season with sugar, salt and pepper.
4. Place the oval meat balls onto the sauce and cover with water to half.
5. Reduce the heat to medium low and simmer for 10 minutes or until cooked and the
sauce is thick.
6. Set aside to rest for 5 minutes and serve with rice or pasta.
 Beetroot Salad

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Beetroot 80 gr
Onion – thin slices 10 gr
Spring Onion - chopped 3 gr
Parsley - chopped 1 gr
Garlic - minced 2 gr
Olive Oil 5 ml
Red Vinegar 5 ml
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Wash the beetroots and in a pot bring to boil over high heat for 20-30 minutes or until
cooked.
2. Drain the water and aside to cool down.
3. Once cool down, peel and cut julienne.
4. Refrigerate for minimum two hours.
5. In a bowl combine all the ingredients.
6. Transfer to a serving bowl and serve.
 Red Borscht Soup

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Beetroots - peel and cut in cubes 30 gr
White small Beans dry 5 gr
Sauerkraut or white cabbage sliced 5 gr
Potatoes – cubes 10 gr
Carrot – cubes 5 gr
White Radish – cubes 5 gr
Pork Cubes – cubes 20 gr
Bacon - julienne 5 gr
Celeriac or celery – cubes 5 gr

Garlic - minced 1 gr
Red Vinegar 0.3 ml
Bay leaves 0.3 gr
Marjoram dry 2 gr
Dill fresh 1 gr
Parsley 3 gr
Sour Cream 1 ml
Vegetable stock powder 5 gr
Vegetable cooking Oil 0.3 ml
Salt 0.3 gr
Pepper 1 gr

Cooking Method:

1. Soak the beans in water from the previous night.

2. In a small pot, simmer the beans over medium heat for approx. 40-60 minutes or until
cooked. Set aside.
3. Heat a large pot with oil over medium high heat.
4. Sautee the onion, garlic and bacon for 3 minutes.
5. Sautee pork for 5-6 minutes.
6. Add potatoes, beets, carrots and radish. Cover with water and reduce the heat to
medium-low. Simmer for 30 minutes.
7. Add bay leaves, celery, sauerkraut and continue simmering for another 20 minutes.
8. Add Marjoram, bouillon, dill, parsley, beans and vinegar. Season with salt and pepper
and simmer for another 5 minutes.
9. Remove from the heat and pour in the sour cream. Let it to rest for 5 minutes and serve.
 Pork Gulash

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Boneless pork leg or shoulder - cubes 200 gr
Vegetable cooking Oil 5 ml
All purposes flour 5 gr
Onion - cubes 20 gr
Red bell pepper - cubes 20 gr
Tomato paste 5 gr
Sweet paprika powder 1 gr
Beef stock powder 2 gr
Red vinegar 1 ml
Sugar 0.3 gr
Salt 0.3 gr
White Pepper 0.3 gr

Cooking Method:

1. Marinade the pork cubes with sweet paprika overnight.

2. In a large pot, over high heat. Sauté the onion and bell pepper for 3-4 minutes.
3. Remove from the pot and set aside.
4. Dredge the pork in the flour.
5. In the same pot, sauté the pork for 8-10 minutes or until brown.
6. Add tomato paste and sugar. Continue for another minute.
7. Pour the vinegar and let it to evaporate.
8. Reduce the heat to medium and cover the meat with water. Simmer for 20 minutes.
9. Add the onion and bell peppers. Add more water if require.
10. Season with salt pepper and bouillon.
11. Simmer for 15 minutes or until the meat is tender.
12. Let it to rest for 5 minutes and serve.
 Cauliflower & Broccoli Au Gratten

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

DF Broccoli 40 gr
DF Cauliflower 40 gr
All purposes flour 5 gr
Milk 5 ml
Bread crumbs 2 gr
Parmesan grated 3 gr
Unsalted butter 5 gr
Egg yolk 5 gr
Parsley 1 gr
Nutmeg ground 0.3 gr
Salt 0.3 gr
White Pepper 0.3 gr

Cooking Method:

1. Preheat the oven to 180c.

2. Grease an oven pan and add the breadcrumbs to stick in the pan. Remove the excess
bread crumbs.
3. In a small pot, heat the milk.
4. In a pot melt the butter over medium heat and add the flour. Stirring constantly for a
minute.
5. Add the hot milk slowly and keep stirring until it becomes a thick sauce.
6. Remove from the heat. Season with nutmeg, salt and pepper.
7. Add parmesan and egg and stir.
8. Place broccoli and cauliflower in the greased oven pan with the breadcrumbs and cover
with the sauce.
9. Bake for 15-20 minutes or until brown.

Remarks / Tips:

• If using fresh cauliflower or broccoli. Blanche first in hot water for 10 minutes or until
cooked, but still al dente.
 Roasted Chicken with Potatoes

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Chicken Whole – cut in serving portions 200 gr
Potatoes - wedges 80 gr
Vegetable cooking Oil 5 ml
Onion - slices 20 gr
Carrot - slices 10 gr
Light Soy sauce 5 ml
Red vinegar 1 ml
Mushrooms - wedges 5 gr
Rosemary 0.3 gr
Bay leaves 0.3 gr
Garlic 0.3 gr
Oregano or Marjoram 0.3 gr
Chicken stock powder 2 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Preheat the oven to 200c.

2. In an oven pan, combine all the ingredients.
3. Cover with baking film, then aluminium foil and roast for 45 minutes.
4. Reduce the oven to 180c.
5. Uncover the pan and roast for another 15-20 minutes or until browned nicely.
 Roasted Pork Loin with Mushrooms Sauce

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Pork Loin / Bone in - Whole 200 gr
Garlic 5 gr
Parsley 1 gr
Thyme dry 0.3 gr
Honey 3 gr
White cooking wine 3 ml
Onion – finely chopped 10 gr
Mushrooms - slices 20 gr
Vegetable cooking Oil 5 ml
Unsalted butter 5 gr
All purposes flour 5 gr
Chicken stock powder 2 gr
Light soy sauce 3 ml
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Preheat the oven to 180c.

2. In a small bowl, mix the seasoning. Salt, pepper, garlic, thyme, honey and oil. Rub the
pork loin and place it in the pan.
3. Cover with baking paper and aluminium foil and roast it for 40 minutes. Uncover and
roast for another 15-20 minutes or until nicely brown.
4. In a fry pan melt the butter over medium heat.
5. Sautee the onion for 3 minutes, add the mushrooms and sauté for another 3 minutes.
6. Sprinkle the flour and stir well.
7. Pour in the wine and wait for a minute to evaporate.
8. Stir in water slowly until you cover the mixture.
9. Add soy sauce, season with salt, pepper and bouillon. Simmer for another 5 minutes or
until the sauce thick.
10. Slice the cooked pork loin in a serving taht, pour the sauce, parsley and serve.
 Steamed mixed Vegetables

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

DF Veggie mix - Broccoli, Cauliflower & Carrot 80 gr
Mayonnaise 10 gr
Sour Cream 10 ml
Dill fresh – chopped 1 gr
Mustard - French 3 gr
Lemon juice 1 ml
Salt 0.3 gr
White Pepper 0.3 gr

Cooking Method:

1. Steam the vegetables for 5-10 minutes until cooked, but still al dente.
2. In a small bowl combine all the ingredients to make the dressing.
3. Combine the vegetables with the dressing and stir well.
4. Serve hot.

Remarks / Tips:

• If not available convection oven to steam the vegetables. Blanche in salty hot water for
5-8 minutes or until tender, but still al dente.
• If using fresh vegetables. Blanche in salty hot water for 8-10 minutes or until tender, but
still al dente.
 Tomato Soup

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Tomato - cubes 20 gr
Tinned Peeled Tomatoes 10 gr
Tomato paste 5 gr
Vegetable cooking Oil 5 ml
Unsalted Butter 5 gr
All Purposes flour 5 gr
Bacon - julienne 5 gr
Garlic - minced 1 gr
Onion - cubes 10 gr
Celery - sliced 5 gr
Carrot - cubes 10 gr
Parsley - chopped 1 gr
Vegetable stock powder 1 gr
Bay leaves 0.3 gr
Oregano dry 0.3 gr
Thyme dry 0.3 gr
Toast bread 10 gr
Heavy cream 3 ml
Worcestershire Sauce 1 ml
Tabasco 1 ml
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Heat the oven to 180c.

2. Dice the bread and sprinkle with olive oil or vegetable oil. Roast for 8- 10 minutes, while
stirring occasionally in order to cook evenly. Set aside.
3. In a large pot over medium heat, melt the butter and sauté the bacon and onion for 3-4
minutes or until brown.
4. Add the tomato paste and sauté for another minute. Pour water and stir well.
5. Add peeled tomatoes, carrot, celery, garlic and bay leaves. Stir and simmer for 20
minutes. (Add more water if require )
6. Add thyme, oregano, Tabasco and Worcestershire sauce. Simmer for another 10
minutes.
7. Season with salt, pepper and bouillon. Simmer for another 5 minutes.
8. Drain the soup and discard the vegetables.
9. Pour in the cream, sprinkle the parsley and serve.
 Cucumber with Sour Cream

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Cucumber 80 gr
Sour Cream 20 gr
Spring Onion 5 gr
White Vinegar 2 ml
Sugar 0.3 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Thinly slice the cucumber in the blender slicer.

2. In a bowl combine cucumber, sour cream, spring onion. Season with sugar, salt, and
pepper and stir.
3. Sprinkle few drops of vinegar, stir again.
4. Transfer to a serving bowl and serve.
 Roasted Pork Neck

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Whole Pork Neck. Bone in or out 200 gr
Onion 30 gr
Garlic 5 gr
All Purposes Flour 5 gr
Red Cooking Wine 2 gr
Beef Stock Powder 2 gr
Marjoram 1 gr
Oregano 1 gr
Vegetable cooking Oil 5 ml
Olive Oil 5 ml
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a bowl combine olive oil, vegetable cooking oil, garlic, onion, marjoram, oregano, salt
and pepper. Stir well.
2. Marinade the pork, wrap it with cling film and cure it overnight.
3. Heat the oven to 180c.
4. Place the marinated pork in oven pan and cover with baking paper and aluminium foil.
Roast for 30 minutes.
5. Uncover and reduce the oven to 170c. Roast for another 30 minutes. After the 15
minutes turn it around so the pork brown evenly on both sides.
6. Once cooked, remove them in a separate pan and set aside.
7. Pour the juices and fat from the pork pan onto a fry pan and simmer over medium heat.
8. Stir and allow few minutes for the juice to evaporate.
9. Sprinkle the flour and cook for a minute.
10. Pour the wine and wait for the alcohol to evaporate.
11. Pour slowly water and stir. Pour water enough to make a light thick sauce.
12. Season with salt and pepper. Simmer over low heat until the sauce is thick enough.
13. Slice the pork neck in portions and serve with the sauce.
 Potatoes & Cauliflower Dauphinoise

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Potatoes - slices 50 gr
Cauliflower - cut 30 gr
Unsalted Butter 5 gr
Milk 30 ml
Egg 10 gr
Nutmeg ground 0.3 gr
Edam Cheese - grated 5 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Preheat the oven to 180c.

2. In a small pot, simmer the milk, nutmeg and season with salt and pepper for 5 minutes.
3. Butter an oven pan and place a layer with potatoes on the bottom. Lay on the top a
layer of cauliflower. Repeat twice and finish with a layer of potatoes.
4. Pour over the potatoes. Cover with baking paper and aluminium foil.
5. Roast for 50 minutes or until the potatoes are soft.
6. Uncover sprinkle the cheese and roast for another 10-15 minutes, until golden brown.
7. Remove it from the oven and let it to rest for 5 minutes prior serving.
 Cod Speciotta

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Cod Fillet 180 gr
Onion - slices 10 gr
Garlic - minced 1 gr
Red Bell Pepper - julienne 5 gr
Green Bell Pepper - julienne 5 gr
Tomato Puree 10 ml
Black Olives - slices 5 gr
Tomato - cubes 10 gr
White cooking wine 2 ml
Basil 0.3 gr
Capers 2 gr
Lemon 0.3 gr
Sugar 5 gr
Olive oil 0.3 ml
Salt 0.3 gr
Pepper 1 gr

Cooking Method:

1. In a large fry pan, over high heat sauté the onion for 3 minutes.
2. Add the bell peppers, garlic and sugar Sauté for another 3 minutes.
3. Stir in the tomatoes and cook for another 3 minutes.
4. Pour over the wine and wait a minute for the water to evaporate.
5. Stir the tomato puree and season with salt and pepper.
6. Remove it from the heat and set it aside.
7. Preheat the oven to 170c.
8. Lay the cod in an oven pan and pour the mixture evenly on top.
9. Cover with baking paper, aluminium foil and roast for 35 minutes.
10. Uncover and cook for another 15 minutes, until browned nicely.
11. In a small fry pan, heat the olive oil under medium heat.
12. Sautee capers and olives for 1-2 minutes and then add the lemon juice.
13. Season with pepper and remove from the heat and set aside.
14. Place the fish and its mixture in a serving platter, dress with the olive oil mixture and
serve.
 Onion Soup with Cheese Croutons

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Onion - slices 50 gr
All Purposes Flour 2 gr
Beef stock powder 3 gr
Vegetable cooking Oil 5 ml
Unsalted Butter 5 gr
Edam cheese - grated 10 gr
Toast Bread 20 gr
Parsley - chopped 1 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a large pot, heat the oil and sauté the onion for 8-10 minutes or until dark brown.
2. Add the butter to melt and sprinkle over the flour.
3. Stir and pour slowly water (1 part mixture with 3 parts water)
4. Reduce the heat to medium and simmer for 30 minutes or until the onions are soft.
5. Season with salt pepper and bouillon. Simmer for another 5 minutes and remove from
the heat.
6. Place the bread slices in an oven pan and spread the cheese evenly on top.
7. Broil for 3-4 minutes or until brown. Or bake in the oven over 200c for 7 minutes until
brown.
8. Set the croutons aside to cool down, then cut in small triangles (4 triangles per toast
slice)
9. Sprinkle the soup with parsley and serve accompanist with the croutons.
 Baked Salmon

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Salmon – cut in serving portions 180 gr
Unsalted Butter - cubes 5 gr
Light Soy Sauce 5 ml
Ginger – shredded 2 gr
Garlic - minced 2 gr
Lemon 1 ml
Honey 1 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a bowl combine all the ingredients, except salmon and butter.

2. Combine with the fish. Wrap with cling film and marinade for 3 hours in the refrigerator.
3. Preheat the oven to 175c.
4. Place the fish in an oven pan with a cube of butter on the top.
5. Bake for 15-20 minutes or until brown and cooked.
 BBQ Chicken

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Chicken Whole – cut in serving portions 200 gr
Light Soy sauce 15 ml
Oyster Sauce 5 ml
Worcestershire sauce 5 ml
Brown Sugar 5 gr
Granulated Garlic 10 gr
Vegetable cooking Oil 0.3 ml
Lemon Juice 15 ml
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a bowl combine all the ingredients, except chicken.

2. Combine with the chicken. Wrap with cling film and marinade for 3 hours in the
refrigerator or overnight.
3. Grill the chicken until cooked. Approx. 20 minutes.

Remarks / Tips:

• If the chicken is dark brown, but inside raw. Continue by cooking in the oven over 150-
160c for few minutes until cooked.
 Sauerkraut

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Tinned Sauerkraut 60 gr
Bacon or Pork smoked sausage - slices 10 gr
Mushrooms - wedges 10 gr
Vegetable cooking Oil 5 ml
Garlic - chopped 2 gr
Onion - sliced 10 gr
Beef stock powder 1 gr
Bay Leaves 0.3 gr
Prunes Dry – cut in cubes 3 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Drain the sauerkraut from its brine and wash over cold water. Drain and set aside.
2. In a pot heat the oil olive medium high heat.
3. Sautee the onion and bacon for 3-5 minutes or until brown.
4. Add the mushrooms and garlic. Sauté for another 3 minutes.
5. Stir in the sauerkraut and cover it half way with water.
6. Season with salt pepper, bay leaves and bouillon.
7. Reduce the heat to medium and simmer for 15 minutes then add prunes.
8. Simmer for another 10 minutes, or until the cabbage is soft and waters evaporates.
9. Remove from the heat, let it to rest and serve.

Remarks / Tips:

• Can also substitute sauerkraut with fresh cabbage.

 Solyanka

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Beef Topside - cubes 40 gr
Smoked Sausage - cubes 10 gr
Bacon smoked - cubes 10 gr
Potato - cubes 20 gr
Salted Cucumbers - stripes 5 gr
Onion - cubes 10 gr
Carrot - cubes 10 gr
Tomato paste 2 gr
Garlic - chopped 1 gr
Black Olives - sliced 1 gr
Lemon juice 5 gr
Beef stock powder 1 gr
Bay leaves 0.3 gr
Parsley 1 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a large pot over high heat, sauté the onion, bacon and smoked sausage over high heat
for 5-6 minutes or until brown.
2. Add potatoes, carrots and garlic. Sautee for another 3-4 minutes.
3. Transfer it to a metal bowl and set aside.
4. In the same pot, sauté the beef for 8-10 minutes or until brown.
5. Add tomato paste and sauté for another minute.
6. Pour in water and cover the meat.
7. Reduce the heat to medium. Cover and simmer for 20 minutes or until the meat starts
to soften.
8. Add the sautéed vegetables and stir well.
9. Add bay leaves, season with salt, pepper and bouillon and continue simmering for
another 15-20 minutes until the vegetables are cooked.
10. Add the cucumber and cook for another 5 minutes.
11. Remove from the heat. Add lemon juice, olives and parsley.
12. Let it to rest for 5 minutes and serve.
 Chicken breast stuffed with Spinach

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Boneless Chicken Breast 200 gr
DF Spinach 15 gr
Mushroom - slices 5 gr
Feta Cheese - cubes 5 gr
Olive oil 5 ml
Onion – finely chopped 10 gr
Granulated Garlic - chopped 0.3 gr
Sliced cheese 15 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Drain the spinach and set aside.

2. Beat the chicken until 1cm flat.
3. Season with salt, pepper, granulated garlic and rub with olive oil. Set aside.
4. In a fry pan over medium high heat, sauté the onion, garlic and mushroom for 4-5
minutes or until brown.
5. Add the spinach. Season with salt and pepper and sauté for another minute.
6. Add feta, stir and remove from the heat. Set aside to cool a bit.
7. Place the chicken in an oven pan and lay a full table spoon of the spinach mixture in the
center of the breast and fold/roll.
8. Refrigerate for 30 minutes.
9. Preheat the oven to 180c.
10. Carefully not to brake, grill the chicken fillets/rolls for 8 minutes. Place them back to the
oven pan.
11. Split the cheese slices in three and place them on top of the rolls.
12. Roast for 10-15 minutes or until brown and cooked.
13. Transfer to a serving platter and serve.
 Beef Stroganoff

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Beef Topside - stripes 200 gr
Unsalted Butter 5 gr
Onion - cubes 15 gr
Mushrooms - wedges 10 gr
Red cooking wine 5 ml
Beef stock powder 1 gr
Mustard French 5 gr
Heavy Cream 5 ml
Thyme dry 0.3 gr
Oregano dry 0.3 gr
Bay Leaves 0.3 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Marinade the beef with mustard and pepper for 3 hours or overnight.
2. In large pot over high heat, sauté onions and mushrooms for 5-6 minutes or until brown.
3. Remove from the heat and transfer the mixture to a bowl. Set aside.
4. In the same pot, sauté the beef for 10-15 minutes or until brown.
5. Add the butter to melt.
6. Add the flour and stir well for a minute.
7. Pour over the wine and wait for 1-2 minutes to evaporate.
8. Pour in water slowly and cover the meat.
9. Add bay leaf, oregano and thyme.
10. Simmer for 20 minutes or until the beef start to tenders.
11. Add the onion mixture.
12. Season with salt, pepper and bouillon.
13. Stir and simmer for another 15-20 minutes or until the meat is tender and the sauce is
thick enough.
14. Pour in the cream and stir. Simmer for another 2 minutes and remove from the heat.
15. Let it to rest for 5 minute and serve.
 Zucchini glazed with Thyme

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Zucchini or Marrows - julienne 80 gr
Olive oil 5 ml
Lemon juice 3 ml
Thyme 0.3 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. Bring salty water to boil and blanche the zucchinis for 5 minutes or until soft, but still al
dente.
2. Cool down over cold water or ice. Drain and set aside.
3. Heat the oil in a fry pan over medium heat.
4. Add the zucchinis and sauté for 3 minutes.
5. Season with thyme, salt and pepper.
6. Deglaze with lemon juice and remove from the heat.
 Chicken with vegetable Soup

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Chicken Whole 50 gr
Onion - wedges 20 gr
Carrots – large cubes 10 gr
Celery – large pieces 5 gr
Bay Leaves 0.3 gr
Chicken stock powder 1 gr
Parsley 1 gr
Vermicelli pasta 5 gr
Salt 0.3 gr
Black Pepper whole 0.3 gr

Cooking Method:

1. In a large pot over medium heat. Add the chicken, onion, carrot, celery, bay leaves and
black pepper. Simmer for 60 minutes.
2. Then remove the carrot and chicken and set them aside to cool down.
3. Drain the soup and discard the vegetables.
4. Cut the carrot in small cubes and set them aside.
5. Debone the chicken and cut into small pieces.
6. Bring the liquid/stock to boil again over medium to low heat.
7. Add the chicken and pasta.
8. Simmer for 8-10 minutes or until the past is cooked.
9. Season with salt and bouillon.
10. Add the carrots and simmer for another 2-3 minutes.
11. Add the parsley and serve.
 Pork Kebab

Serving x1

Ingredients:

Ingredient Standard Quantity

Pork Loin Boneless - cubes 200 gr
Onion - cubes 20 gr
Red Bell Pepper - cubes 10 gr
Green bell Pepper -cubes 10 gr
Olive oil 5 ml
Thyme dry 0.3 gr
Oregano dry 0.3 gr
Sweet Paprika powder 0.3 gr
Granulated Garlic 0.3 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a bowl combine olive oil, thyme, oregano, paprika, garlic, salt and pepper.
2. Marinade the pork for 3 hours or overnight.
3. Spend the pork in kebab sticks. Following a sequence of one piece of pork, onion and
bell pepper.
4. Grill the kebab for 15 minutes or until cooked.
 Beef Steak with Pepper Sauce

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Beef, Tender cut – cut in portions 200 gr
Mustard French 5 gr
Unsalted Butter 5 gr
Olive oil 5 ml
All Purposes Flour 5 gr
Red Cooking Wine 5 ml
Onion – finely chopped 10 gr

Tabasco Sauce 1 ml
Thyme dry 0.3 gr
Rosemary dry 0.3 gr
Beef stock powder 1 gr
Salt 0.3 gr
Black Pepper whole – crushed 3 gr

Cooking Method:

1. In a pan marinade the beef with mustard and olive oil. Wrap with cling film and
refrigerate for 3 hours.
2. In a large fry pan over medium high heat, sauté the beef for 6-8 minutes. Transfer them
to a pan and set aside.
3. In the same pan, sauté the onion for 3-4 minutes or until golden brown.
4. Add the butter to melt and stir in the flour. Cook for 1 minute.
5. Pour over the cooking wine and stir until the alcohol evaporates.
6. Slowly pour water and stir.
7. Add the spices, pepper, thyme, rosemary and bouillon. Reduce the heat to medium and
simmer for 5 minutes or until the sauce starts to thick.
8. Add Tabasco and season with salt.
9. Add the beef steaks and cook for another 6-8 minutes or as desire. If require add more
water.
10. Remove from the heat and serve with the sauce.
 Eggs with Spinach

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

Egg – lightly beaten 80 gr
Onion – finely chopped 10 gr
Spinach – cooked and drain 20 gr
Feta cheese – cubes 5 gr
Milk 5 ml
Parsley or Basil 1 gr
Unsalted Butter 5 gr
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

1. In a bowl beat the eggs with salt, pepper, parsley and milk.
2. In a fry pan over medium high heat melt the butter and sauté the onion for 2-3 minutes
or until light brown.
3. Stir in the spinach.
4. Add feta and reduce the heat to medium low.
5. Pour the egg mixture and stir to scramble. Cook for 2-3 minutes or until the egg is
cooked.
6. Remove from the heat and serve.
 Gnocchi with Mushrooms Sauce

Serving x1

Ingredients:

Ingredient Quantity Unit Measure

All Purposes Flour 30 gr
Milk 30 ml
Egg yolk 18 gr
Salt 0.3 gr
White Pepper 0.3 gr
Parmesan Grated 2 gr
Unsalted Butter 5 gr
Potatoes large 30 gr
Sauce
Onion – finely chopped 7 gr
Mushrooms – slices 15 gr
Olive oil 5 ml
All Purposes Flour 5 gr
White Cooking wine 2 ml
Vegetable stock powder 1 gr
Heavy Cream 5 ml
Salt 0.3 gr
Pepper 0.3 gr

Cooking Method:

For the Gnocchi:

1. Wash and pierce the potatoes. Bake in the oven over 170c for approx. an hour or until
cooked. Set aside to cool down.
2. Cut the potatoes and scoop the potatoes pulp in a bowl.
3. Season with cheese, butter, salt and pepper. Mash the potatoes well.
4. Mix in the egg yolk, milk and knead. Sprinkle with flour until it forms elastic dough.
5. Divide the dough and start rolling over between hands in a lightly floured surface.
6. Make a rope of approx. 1.5cm thick and cut crosswise 3cm pieces.
7. With a fork make grooves in gnocchi.
8. Arrange gnocchi in an oven pan lined with baking paper.
9. Bring salty water to boil and cook gnocchi for about 5 minutes or until gnocchi rise to
top and are tender.
10. With a slotted spoon, transfer to a pan and set aside.
For the Sauce:

1. In a fry pan, over medium high heat, sauté the onion and mushrooms for 6 minutes or
until brown.
2. Stir in the flour for a minute, then add the wine, stir until the alcohol evaporates.
3. Slowly cover with water, stir and simmer.
4. Season with salt, pepper and bouillon. Simmer for 10 minutes or until the sauce is thick.
5. Pour in the cream, stir for a minute and remove from the heat.
6. Place gnocchi on a serving platter. Pour over the sauce and serve.