WeeklyMenu 502 European 4 Week Cycle Menu Week 2 Recipes

Scrambled Eggs
Servings count: 2.00

Region: INTERNATIONAL
Meal type: breakfast
Preparation time: 10.00
Cooking time: 10.00
Default servings: 2.00
# Code no Name Quantity
Butter Unsalted
1 BTR100 0.020 KG
BUTTER
Whipping Cream 18% Fat

2 DRP111 0.090 LTR
CREAMS
Eggs Fresh Medium

3 DRP121 2.000 PC
EGGS
Description
1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the
mixture has one consistency.
2. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to
brown or it will discolor the eggs.
3. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and
folding it over from the bottom of the pan.
4. Let it sit for another 10 seconds then stir and fold again.
5. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few
seconds to finish cooking. Give a final stir and serve the velvety scramble without delay.
Bread Loaf

Meal type: breakfast snack lunch dinner
Cooking time: 30.000
Honey
1 SPR102 0.005 KG
SPREADS - JAMS
Salt Cooking
2 SPS130 0.004 KG
SPICES & DRY HERBS
Milk Long Life Uht 1,5 % Fat

3 DRP100 0.200 LTR
MILK
Yeast Dry
4 BP100 0.020 KG
BAKERY PRODUCTS
All Purpose Flour - 00

5 FLR101 0.700 KG
FLOUR
Butter Unsalted
6 BTR100 0.030 KG
BUTTER
Description
1. Sieve the flour into a large bowl.
2. Add the yeast, the salt, the honey, the butter and mix well.
3. Pour in the 200 ml lukewarm water and 200 ml lukewarm milk and mix well.
4. Knead for approx. 5 minutes, until the dough becomes smooth and elastic.
5. Place the dough in a clean bowl, cover with cling film and let rise for 1 hour or until it gets double.
6. After the dough has rested, push the air out of the dough and roll into a bread log shape.
7. Brush butter into a bread form and place the dough in it.
8. Cover and let rest for another 15 minutes.
9. Bake in a preheated oven by 175 degrees Celsius for 30 minutes.

Breakfast choices - Version 3

Cooking time: 0.000
Cucumbers
1 FREV126 0.050 KG
VEGETABLES
Philadelphia Cream Cheese

2 DRP137 0.005 KG
CHEESE
Instant Coffee Nescafe Classic

3 COT110 0.005 KG
COFFEE
Milk Fresh 1,5% Fat

4 DRP103 0.080 LTR
MILK
TURKEY HAM SMOKED

5 PRM162 0.030 KG
HAM
Assorted herbal tea

6 COT132 0.002 PKT
TEA
Oranges Table
7 FREF123 0.050 KG
FRUITS
Butter Salted
8 BTR101 0.005 KG
BUTTER
Jam Assorted Flavour

9 SPR104 0.005 KG
SPREADS - JAMS
Description
You may amend the ingredients and choose other ones, once the requisition list is done.
Creamy Oat Meal

Region: EAST EUROPE (I.E. UKRAINE, RUSSIA, BULGARIA)
Meal type: breakfast snack
Granulated Sugar
1 BP115 0.010 KG
BAKERY PRODUCTS
Raisins
2 DRF104 0.058 KG
DRY FRUITS

3 DRP100 0.150 LTR
MILK
Cinnamon Ground
4 SPS104 0.002 KG
SPICES & DRY HERBS
Rolled Oats
5 CRL108 0.075 KG
CEREALS
Description
1. Mix together the milk, oats and dried fruit in a cooking pot.
2. Heat till mixture starts to boil or warm enough.
3. Remove oatmeal from the pot and stir. Cover and let set for 2 minutes.
4. Remove and stir in sugar and cinnamon spice.
5. Serve warm with additional milk if desired.

Carrot Soup

Meal type: lunch dinner
Onions Yellow Dry

1 FREV141 0.100 KG
VEGETABLES
Pepper Black Ground

2 SPS125 0.001 KG
SPICES & DRY HERBS
Salt Cooking
3 SPS130 0.003 KG
SPICES & DRY HERBS
Parsley
4 FREH100 0.020 KG
HERBS
Olive Oil
5 OL105 0.015 LTR
OIL
Ginger
6 FREV130 0.050 KG
VEGETABLES
Carrots
7 FREV117 0.650 KG
VEGETABLES
Butter Unsalted
8 BTR100 0.040 KG
BUTTER

9 DRP111 0.050 LTR
CREAMS
Description
1. Heat olive oil and butter in a pot and sauté the chopped onions and the cut into small cubes carrots for 5
minutes.
2. Pour in the 1.5 liter chicken stock(see Chicken Stock recipe), season with a bit of salt & pepper and bring to a
boil. Cover and cook until the carrots are tender which should take approximately 15 minutes.
3. Blend the soup in a food processor and return the soup afterwards back to the soup pot and place back over
low heat.
4. If the soup is too thick, then add more of the stock.
5. Add the cream and mix
6. Pour the soup in bowls
7. Place some chopped parsley as garnish
Mixed Vegetable Salad with Vinaigrette

Pepper Black Ground

1 SPS125 0.001 KG
SPICES & DRY HERBS
Onions Yellow Dry

2 FREV141 0.150 KG
VEGETABLES
Beetroots
3 FREV105 0.150 KG
VEGETABLES
Carrots
4 FREV117 0.100 KG
VEGETABLES
Pickled Cucumbers
5 PCV104 0.150 KG
VEGETABLES
Salt Cooking
6 SPS130 0.002 KG
SPICES & DRY HERBS
Potatoes Large
7 FREV144 0.200 KG
VEGETABLES
Olive Oil
8 OL105 0.050 LTR
OIL
Green Peas
9 TNV116 0.100 KG
TINNED VEGETABLES
Granulated Sugar
10 BP115 0.040 KG
BAKERY PRODUCTS
Red - Wine Vinegar

11 VNG102 0.050 LTR
VINEGAR
Description
1. In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife.
2. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the
potatoes.
3. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
4. Peel the skins from the potatoes, beets and carrots, than dice vinegar cucumber, beets, potatoes, carrots and
finely dice onion.
5. Add green canned beans.
6. Mix together all diced vegetables, add green canned beans and add oil, vinegar, sugar, salt and pepper.
Roast Beef

Salt Table
1 SPS131 0.005 KG
SPICES & DRY HERBS
Beef Striploin
2 B107 2.000 KG
BEEF
Rosemary
3 FREH106 0.005 KG
HERBS
Olive Oil
4 OL105 0.015 LTR
OIL
Parsley
5 FREH100 0.020 KG
HERBS

6 FLR101 0.030 KG
FLOUR
Pepper Black Ground

7 SPS125 0.002 KG
SPICES & DRY HERBS
Mustard Medium
8 SOS105 0.050 LTR
SAUCES
Onions Yellow Dry

9 FREV141 0.100 KG
VEGETABLES
Description
1. Combine mustard, half of the rosemary and 1/4 tsp. each of the salt and pepper; rub all over roast.
2. Place roast, fat side up, on rack in shallow roasting pan.
3. Insert oven-safe meat thermometer into center of roast, avoiding fat.
4. Oven-sear, by placing uncovered roast in preheated 230°C oven for 10 minutes.
5. Reduce heat to 140°C. Cook until meat thermometer reads 63°C for 1-1/2 to 2 hours or 68°C for medium 1-3/4
to 2-1/4-hour total time.
6. Remove finished roast from oven. Transfer to cutting board; cover with foil for at least 15 minutes.
7. Meanwhile, drain fat from roasting pan.
8. Carve roast into thin slices across the grain and serve with remoulade sauce.
Remoulade Sauce - Variation of the Basic Cold Sauce

Cooking time: 5.000
Mayonnaise
1 SOS103 0.250 LTR
SAUCES
Anchovy Fillets
2 PRF119 0.010 KG
PROCESSED TINNED FISH
Capers
3 PCV101 0.010 KG
VEGETABLES
Pickled Cucumbers
4 PCV104 0.010 KG
VEGETABLES
Parsley
5 FREH100 0.010 KG
HERBS
Mustard Medium
6 SOS105 0.004 LTR
SAUCES
Description
1. In a large bowl, combine the mayonnaise with the vinegar finely chopped cucumbers, the capers, the finely
chopped anchovies, add the mustard and mix well.
2. Add the chopped parsley and 1 tsp tarragon and season with pepper.
3. Mix well and serve cold.

Glazed Mix Vegetable

Pepper Black Ground

1 SPS125 0.001 KG
SPICES & DRY HERBS
Garlic
2 FREV129 0.004 KG
VEGETABLES
Carrots
3 FREV117 0.100 KG
VEGETABLES
Mozzarella Block
4 DRP146 0.100 KG
CHEESE
Cauliflower
5 FREV119 0.100 KG
VEGETABLES
Bell Peppers Red

6 FREV107 0.100 KG
VEGETABLES
Broccoli
7 FREV111 0.100 KG
VEGETABLES
Butter Unsalted
8 BTR100 0.020 KG
BUTTER
Corn Kernel
9 FROV106 0.100 KG
FROZEN VEGETABLES
Parsley
10 FREH100 0.010 KG
HERBS
Description
1. Boil vegetables for 5 minutes. Drain and return to pot.
2. Add the butter, minced garlic, pepper and shredded cheese and mix until well blended.
3. Sprinkle each serving with fresh parsley.
Oven Roasted Potatoes

Bay Leaves
1 SPS114 0.001 KG
SPICES & DRY HERBS
Olive Oil
2 OL105 0.050 LTR
OIL
Potatoes Large
3 FREV144 0.500 KG
VEGETABLES
Garlic
4 FREV129 0.005 KG
VEGETABLES
Oregano
5 SPS118 0.002 KG
SPICES & DRY HERBS
Onions Yellow Dry

6 FREV141 0.100 KG
VEGETABLES
Salt Cooking
7 SPS130 0.001 KG
SPICES & DRY HERBS
Description
1. Wash and peel the potatoes properly.
2. Cut the potatoes into quarters and place them in an oven tray.
3. Pour over the olive oil, season with salt, add the sliced garlic and onions, the bay leaf and sprinkle with the
oregano.
4. Preheat the oven by 180 degrees Celsius and roast the potatoes for about 40 minutes or until they are crispy
from the outside and tender in the inside.
5. You might have to turn over the potatoes after 20 minutes so that both sides become crispy.
Fresh fruit selection

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS
Bananas Half Ripe - Green

2 FREF105 0.040 KG
FRUITS
Description
You can use any fruits available on-board
Yoghurt mixed with cereal

Cooking time: 0.000
Whole Wheat Cereals

1 CRL114 0.050 PKT
CEREALS
Yoghurt Plain - Light

2 DRP115 0.175 KG
YOGHURT
Description
1. Mix the yoghurt with the cereals and add it in a bowl.
2. Serve.
Note: Any kind of cereals can be used.

Green Leafy Salad

Pepper Black Ground

1 SPS125 0.001 KG
SPICES & DRY HERBS
Spinach Leaves
2 FREV149 0.009 KG
VEGETABLES
Salt Cooking
3 SPS130 0.001 KG
SPICES & DRY HERBS
Olive Oil
4 OL105 0.045 LTR
OIL
Lettuce Iceberg
5 FREV132 0.090 KG
VEGETABLES
Salt Cooking
6 SPS130 0.001 KG
SPICES & DRY HERBS
White - Wine Vinegar

7 VNG100 0.015 LTR
VINEGAR
Pepper White Ground

8 SPS127 0.001 KG
SPICES & DRY HERBS
Tomatoes
9 FREV153 0.050 KG
VEGETABLES
Spinach Leaves
10 FREV149 0.009 KG
VEGETABLES
Description
1. To make the vinaigrette– Place all ingredients in a small bowl and whisk until well blended. Set aside.
(Ingredients for Vinaigrette: 1 tablespoon vinegar,3 tablespoons olive oil (or other oil if unavailable), Salt to
taste, Pepper to taste)
2. To make the salad- Place the rinced and dried green leaves and cut into small cubes tomatoes in a large
mixing bowl. Add the vinaigrette and toss until all the leaves are well coated. Transfer to the serving dish(es).
Self-Made Fish Fingers

Meal type: snack lunch dinner
Lemon
1 COT123 0.050 PKT
TEA
Parmesan Whole
2 DRP148 0.030 KG
CHEESE

3 FLR101 0.100 KG
FLOUR
Parsley
4 FREH100 0.010 KG
HERBS
Eggs Fresh Medium

5 DRP121 1.000 PC
EGGS
Salt Cooking
6 SPS130 0.002 KG
SPICES & DRY HERBS
Heavy Cream 36% Fat

7 DRP1100 0.150 LTR
CREAMS
Pepper Black Ground

8 SPS125 0.002 KG
SPICES & DRY HERBS
Cod Whole
9 FRF141 0.400 KG
FISH
Thyme
10 FREH107 0.002 KG
HERBS
Paprika Sweet
11 SPS124 0.008 KG
SPICES & DRY HERBS
Bread Crumbs
12 BRD100 0.125 KG
BREAD
Garlic
13 FREV129 0.002 KG
VEGETABLES
Description
1. Cut the white fish into 2 cm strips.
2. Place 125gr of self-made bread crumbs in a bowl. Season with salt and pepper. Add the chopped parsley, the
parmesan cheese, the garlic, 1 tsp. lemon zest, the paprika, the thyme and mix well.
3. Into another bowl, break the egg, add the cream and blend well.
4. In a third bowl, add the white flour.
5. Coat the fish with the flour, dip in the egg/ cream mixture and coat with the breadcrumbs.
6. Repeat the same procedure with all fish strips. Heat oil in medium heat and fry the fish from both sides until well
browned.
7. Once done serve with Remoulade Sauce (See Recipe in Estia) and enjoy
Buttered Green Beans

Garlic
1 FREV129 0.005 KG
VEGETABLES
Onions Yellow Dry

2 FREV141 0.100 KG
VEGETABLES
Spring Onions
3 FREV150 0.010 KG
VEGETABLES
Salt Cooking
4 SPS130 0.003 KG
SPICES & DRY HERBS
Butter Unsalted
5 BTR100 0.060 KG
BUTTER
String Bean
6 FREV102 0.500 KG
VEGETABLES
Carrots
7 FREV117 0.100 KG
VEGETABLES
Parsley
8 FREH100 0.010 KG
HERBS
Granulated Sugar
9 BP115 0.002 KG
BAKERY PRODUCTS
Description
1. Wash and cut the green beans in half. Heat the oil in a pan and cook the finely chopped onion, garlic and the
carrot for about 5 minutes or until onion has become golden brown.
2. Add the beans, 30 ml vegetable stock(see Vegetable Stock recipe) and all the finely chopped herbs and mix
them thoroughly. Then cover the pot with a lid and simmer gently for about 25 minutes or until the beans are
tender.
3. Stir occasionally and add a little bit of stock in case the beans start to dry out.
4. Season with salt and sugar.
Oven Baked Potato Wedges

Salt Cooking
1 SPS130 0.002 KG
SPICES & DRY HERBS
Paprika Sweet
2 SPS124 0.002 KG
SPICES & DRY HERBS
Olive Oil
3 OL105 0.050 LTR
OIL
Red Chili Crashed

4 SPS128 0.002 KG
SPICES & DRY HERBS
Potatoes Large
5 FREV144 0.400 KG
VEGETABLES
Description
1. Bring water to boil.
2. Wash and rinse the potatoes properly.
3. Cut them into wedges and set aside
4. Parts boil them in water and remove them.
5. Drain and let them cool down
6. Sprinkle olive oil on a tray and season with salt. Place the potato wedges on the tray and again sprinkle a bit of
olive oil on top and season with salt.
7. Bake in an oven by 220 degrees for approx. 20 minutes or until crispy enough.
8. Season the potato wedges with paprika powder and chili flakes and serve

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description

Cooking time: 0.000
Butter Salted
1 BTR101 0.005 KG
BUTTER

2 DRP115 0.010 KG
YOGHURT
Dry Cured Ham

3 PRM107 0.030 KG
HAM
Cornflakes
4 CRL110 0.050 KG
CEREALS

5 SPR104 0.005 KG
SPREADS - JAMS
Apples Red
6 FREF101 0.045 KG
FRUITS
Gouda
7 DRP145 0.010 KG
CHEESE
Orange
8 JUC105 0.015 LTR
JUICES
Cucumbers
9 FREV126 0.050 KG
VEGETABLES
Milk Fresh 1,5% Fat

10 DRP103 0.080 LTR
MILK

11 COT110 0.005 KG
COFFEE
Tea Loose Black

12 COT124 0.002 KG
TEA
Description
Blini -Russian Pancakes


1 FLR101 0.227 KG
FLOUR
Eggs Fresh Medium

2 DRP121 2.000 PC
EGGS
Granulated Sugar
3 BP115 0.015 KG
BAKERY PRODUCTS
Butter Unsalted
4 BTR100 0.020 KG
BUTTER

5 DRP100 0.595 LTR
MILK
Salt Cooking
6 SPS130 0.002 KG
SPICES & DRY HERBS
Olive Oil
7 OL105 0.005 LTR
OIL
Description
1. In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with
the milk. Mix until smooth and well blended. The batter (mixture) should be thin.
2. Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2
tablespoons of the mixture, or as much as desired, into the pan. Tilt the pan to spread the mixture out evenly.
3. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blini. Flip, and
cook for about 1 minute on the other side, or until lightly browned.
4. Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve,
spread with desired filling, then fold in half, and in half again to form a triangle.
Bread Loaf

Honey
1 SPR102 0.005 KG
SPREADS - JAMS
Salt Cooking
2 SPS130 0.004 KG
SPICES & DRY HERBS

3 DRP100 0.200 LTR
MILK
Yeast Dry
4 BP100 0.020 KG
BAKERY PRODUCTS

5 FLR101 0.700 KG
FLOUR
Butter Unsalted
6 BTR100 0.030 KG
BUTTER
Description

Cottage open faced sandwiches with Avocado and Tomato

Cooking time: 0.000
Avocado
1 FREF104 0.060 KG
FRUITS
Cottage
2 DRP134 0.030 KG
CHEESE
Tomatoes
3 FREV153 0.030 KG
VEGETABLES
Description
Spread 1 bread slice for each portion with cottage cheese. Top each with half of an avocado to each portion and
top it with sliced tomato. Serve immediately.
Psarosoupa - Fish Soup

Region: SOUTH EUROPE (I.E. ITALY, CROATIA, GREECE, SPAIN)
Zuchini
1 FREV135 0.100 KG
VEGETABLES
Olive Oil
2 OL105 0.030 LTR
OIL
Oregano
3 FREH109 0.050 KG
HERBS
Carrots
4 FREV117 0.100 KG
VEGETABLES
Onions Yellow Dry

5 FREV141 0.150 KG
VEGETABLES
Cod Fillet
6 FRF127 0.150 KG
FISH
Red Snapper Fillet

7 FRF132 0.150 KG
FISH
Lemons
8 FREF115 0.050 KG
FRUITS
Description
1. Add the olive in a casserole and heat it up.
2. Add the cut vegetable to saute and get a nice bright color.
3. Add the cut into big cubes fish and saute as well. Add some salt and the oregano.
4. Add the 400 ml fish stock (see Fish Stock recipe) and boil until the vegetables and the fish are cooked.
5. Avoid stirring too much to prevent the fish from crumbling into pieces.
6. Serve hot.
Lemony Lentil Salad with Salmon

Bell Peppers Red

1 FREV107 0.150 KG
VEGETABLES
Onions Red
2 FREV139 0.050 KG
VEGETABLES
Cucumbers
3 FREV126 0.100 KG
VEGETABLES
Pepper Black Ground

4 SPS125 0.002 KG
SPICES & DRY HERBS
Olive Oil
5 OL105 0.080 LTR
OIL
Pink Salmon In Oil

6 PRF113 0.200 KG
PROCESSED TINNED FISH
Mustard Hot - Dijon

7 SOS104 0.015 LTR
SAUCES
Lentils Green Whole

8 SA-DRV127 0.300 KG
DRY VEGETABLES
Description
1. Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add diced bell pepper,
cucumber, onion, cooked lentils and salmon; toss to coat.
Tip: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook
until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
Note:
Suitable for Hypertension.

Golabki - Stuffed Cabbage Rolls

Pork Minced Meat

1 P109 0.300 KG
PORK

2 FLR100 0.010 KG
FLOUR
Pepper Black Ground

3 SPS125 0.001 KG
SPICES & DRY HERBS
Olive Oil
4 OL105 0.045 LTR
OIL
Salt Cooking
5 SPS130 0.001 KG
SPICES & DRY HERBS
Sour Cream
6 DRP113 0.200 LTR
CREAMS
Cabbage White / Green

7 FREV116 0.800 KG
VEGETABLES
Long Grain Rice

8 RC100 0.150 KG
RICE
Tomato Paste
9 TNV121 0.050 KG
TINNED VEGETABLES
Onions Yellow Dry

10 FREV141 0.100 KG
VEGETABLES
Description
1. Heat the oil in a saucepan and fry onion and minced meat, add salt and pepper.
2. Wash rice and mix with minced meat.
3. Fill large soup pot with water, bring to a boil, and add salt.
4. Put cabbage in water, cork down, for about 5 minutes, then rotate and continue cooking until leaves soften.
5. Remove the leaves to a platter to cool down.
6. Fill each cabbage leaf with meat, roll the leaf into a cone shape and stuff the wide part into the top.
7. Transfer cabbage rolls into saucepan, pour over the water to cover them, add tomato pasta, wheat flavour
and salt.
8. Bring to a light boil, then cover and simmer 40 minutes over medium heat.
9. Serve the cabbage rolls hot with its sauce, garnished with sour cream and dill on top.
Vichy Carrots

Salt Cooking
1 SPS130 0.002 KG
SPICES & DRY HERBS
Carrots
2 FREV117 0.400 KG
VEGETABLES
Parsley
3 FREH100 0.010 KG
HERBS
Granulated Sugar
4 BP115 0.015 KG
BAKERY PRODUCTS
Butter Salted
5 BTR101 0.020 KG
BUTTER
Description
1. In a pan, heat the butter and fry the sliced carrots until they start becoming brown.
2. Sprinkle over the white sugar and let caramelize.
3. Deglaze with 150 ml Soda Water and cook until it is absorbed by the carrots and they become soft.
4. Season with Salt and garnish with the Chopped parsley.


Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description
Fresh Fruity Salad

Essence Vanilla
1 BP118 0.004 LTR
BAKERY PRODUCTS
Pineapples
2 FREF128 0.400 KG
FRUITS
Brown Sugar
3 BP116 0.075 KG
BAKERY PRODUCTS
Oranges Table
4 FREF123 0.300 KG
FRUITS
Lemons
5 FREF115 0.200 KG
FRUITS
Description
1. Bring 150 ml orange juice, 90 ml lemon juice, brown sugar, 1/2 tsp orange zest, and 1/2 tsp lemon zest to a boil
in a saucepan over medium-high heat.
2. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir
in vanilla extract.
3. Set aside to cool.
4. Layer the fresh fruit cuts in individual bowl.
5. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
6. You can add yogurt on top or cream.

Cucumber and Radish Salad

Granulated Sugar
1 BP115 0.004 KG
BAKERY PRODUCTS
Cucumbers
2 FREV126 0.100 KG
VEGETABLES
Pepper Black Ground

3 SPS125 0.001 KG
SPICES & DRY HERBS

4 DRP111 0.060 LTR
CREAMS
Radish Red
5 FREV147 0.125 KG
VEGETABLES
Spring Onions
6 FREV150 0.060 KG
VEGETABLES
Yoghurt Plain - Full Fat

7 DRP114 0.060 KG
YOGHURT
Salt Cooking
8 SPS130 0.003 KG
SPICES & DRY HERBS
Lemons
9 FREF115 0.100 KG
FRUITS
Description
1. Combine the thinly sliced cucumber and radish in a bowl. Mix together with the cream, yogurt, 30 ml lemon
juice,squeezed from the lemon, sugar and season with salt and pepper.
2. Pour over the salad and mix well.
3. Sprinkle with sliced spring onions, cover and chill.

Grilled Lamb chops

Mustard Medium
1 SOS105 0.010 LTR
SAUCES
Onions Yellow Dry

2 FREV141 0.100 KG
VEGETABLES
Lamb Chops
3 L100 1.600 KG
LAMB
Vegetable Cooking Oil

4 OL103 0.050 LTR
OIL
Description
1. Preheat oven to 175°C.
2. Mix the lamb chops with the onion, oil and mustard.
3. Grill the chops until they get nice grill marks on each side.
4. Place on baking trays and roast for 10-15 minutes at 180 degrees Celsius.
Glazed Mix Vegetable

Pepper Black Ground

1 SPS125 0.001 KG
SPICES & DRY HERBS
Garlic
2 FREV129 0.004 KG
VEGETABLES
Carrots
3 FREV117 0.100 KG
VEGETABLES
Mozzarella Block
4 DRP146 0.100 KG
CHEESE
Cauliflower
5 FREV119 0.100 KG
VEGETABLES
Bell Peppers Red

6 FREV107 0.100 KG
VEGETABLES
Broccoli
7 FREV111 0.100 KG
VEGETABLES
Butter Unsalted
8 BTR100 0.020 KG
BUTTER
Corn Kernel
9 FROV106 0.100 KG
FROZEN VEGETABLES
Parsley
10 FREH100 0.010 KG
HERBS
Description
1. Boil vegetables for 5 minutes. Drain and return to pot.
2. Add the butter, minced garlic, pepper and shredded cheese and mix until well blended.
3. Sprinkle each serving with fresh parsley.
Garlic Mashed Potatoes

Salt Cooking
1 SPS130 0.001 KG
SPICES & DRY HERBS
Potatoes Large
2 FREV144 1.000 KG
VEGETABLES
Butter Salted
3 BTR101 0.100 KG
BUTTER

4 DRP100 0.500 LTR
MILK
Nutmegs Ground
5 SPS123 0.001 KG
SPICES & DRY HERBS
Garlic
6 FREV129 0.005 KG
VEGETABLES
Description
1. In a large pot, bring water to boil and cook the potatoes.
2. Remove from the heat and when still hot, peel them.
3. Mashed the potatoes, add the butter and let it melt by constantly stirring
4. Pour in the milk and once you have achieved the correct consistency.
5. Season with salt and nutmeg


Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description
Bread Loaf

Honey
1 SPR102 0.005 KG
SPREADS - JAMS
Salt Cooking
2 SPS130 0.004 KG
SPICES & DRY HERBS

3 DRP100 0.200 LTR
MILK
Yeast Dry
4 BP100 0.020 KG
BAKERY PRODUCTS

5 FLR101 0.700 KG
FLOUR
Butter Unsalted
6 BTR100 0.030 KG
BUTTER
Description

Boiled eggs

Eggs Fresh Medium

1 DRP121 2.000 PC
EGGS
Description
Add the eggs in a pot and add water to cover them.
Bring the water to a boil and boil the eggs for 12 minutes.

Cooking time: 0.000
Cucumbers
1 FREV126 0.050 KG
VEGETABLES

2 DRP137 0.005 KG
CHEESE

3 COT110 0.005 KG
COFFEE
Milk Fresh 1,5% Fat

4 DRP103 0.080 LTR
MILK
TURKEY HAM SMOKED

5 PRM162 0.030 KG
HAM
Assorted herbal tea

6 COT132 0.002 PKT
TEA
Oranges Table
7 FREF123 0.050 KG
FRUITS
Butter Salted
8 BTR101 0.005 KG
BUTTER

9 SPR104 0.005 KG
SPREADS - JAMS
Description
Baked Sausage

Sausage Chicken
1 PRM123 0.400 KG
SAUSAGE
Onions Yellow Dry

2 FREV141 0.100 KG
VEGETABLES
Description
1.Preheat oven to 175 °C. Bring a large pot of lightly salted water to a boil.
2. Heat oil in a large, deep skillet. Place sausage and sliced onion in the skillet and cook over medium high heat
until evenly brown.
3. Bake in preheated oven for 20 minutes, or until cheese is melted.

Deruny - Ukrainian Potato Pancakes


1 FLR101 0.045 KG
FLOUR
Potatoes Large
2 FREV144 0.500 KG
VEGETABLES
Onions Yellow Dry

3 FREV141 0.100 KG
VEGETABLES
Eggs Fresh Medium

4 DRP121 1.000 PC
EGGS
Sour Cream
5 DRP113 0.020 LTR
CREAMS
Salt Cooking
6 SPS130 0.003 KG
SPICES & DRY HERBS
Pepper Black Ground

7 SPS125 0.003 KG
SPICES & DRY HERBS
Description
1. Peel potatoes and onion
2. Take big bowl, grate potatoes and onion (on the star shaped grater), taking turns and mixing grated mixture.
Onion juice will keep potatoes from browning.
3. Add flour, egg, sour cream and mix it well, then add 1 tsp of salt and some black pepper, batter should be still
liquid enough so you can easily ladle it.
4. Warm up a skillet with 2-3 Tbsp. of cooking oil over medium/high heat. Add 1 heaping Tbsp of mixture at a time
to the skillet fry on one side until golden brown in color, then flip to other side and fry for the same amount of time.
Repeat the same procedure for the rest of the batter.
5. Serve deruny warm, they are best with sour cream, enjoy.
Potato Cream Soup

Butter Salted
1 BTR101 0.050 KG
BUTTER

2 DRP111 0.250 LTR
CREAMS
Celery Table
3 FREV121 0.040 KG
VEGETABLES
Olive Oil
4 OL105 0.050 LTR
OIL
Bacon Smoked Whole, Bone Out

5 PRM100 0.080 KG
HAM
Salt Cooking
6 SPS130 0.001 KG
SPICES & DRY HERBS
Pepper Black Ground

7 SPS125 0.001 KG
SPICES & DRY HERBS
Carrots
8 FREV117 0.100 KG
VEGETABLES
Potatoes Large
9 FREV144 0.400 KG
VEGETABLES
Onions Yellow Dry

10 FREV141 0.100 KG
VEGETABLES
Description
1. In a Soup pot, heat some olive oil and sauté the bacon, then the vegetables(cut into cubes).
2. Add the potatoes , cut into cube and pour over 1.5 litre vegetable stock( see Vegetable Stock recipe)
3. Simmer for 30 minutes and blend well with the fresh cream and cold cubes butter.
4. Season with salt and pepper and garnish with chopped parsley.
Assorted Cabbage Salad


1 FREV116 0.300 KG
VEGETABLES
Carrots
2 FREV117 0.200 KG
VEGETABLES
Salt Cooking
3 SPS130 0.004 KG
SPICES & DRY HERBS
Cabbage Red
4 FREV115 0.300 KG
VEGETABLES

5 VNG100 0.030 LTR
VINEGAR
Onions Yellow Dry

6 FREV141 0.100 KG
VEGETABLES
Mayonnaise
7 SOS103 0.050 LTR
SAUCES
Pepper Black Ground

8 SPS125 0.001 KG
SPICES & DRY HERBS
Granulated Sugar
9 BP115 0.002 KG
BAKERY PRODUCTS
Description
1. Wash all vegetables thoroughly with cold water and transfer them into a strainer until completely drained.
2. After cutting and slicing all vegetables, mix them in a large salad bowl, or plate in individual bowls.
3. Prepare the dressing by whisking the mayonnaise
You can prepare the salad ahead of the service time to let the cabbage marinate and soften) stored in a n airtight
container in the refrigerator
Beef Stroganoff

Tomato Paste
1 TNV121 0.040 KG
TINNED VEGETABLES
Onions Yellow Dry

2 FREV141 0.100 KG
VEGETABLES
Paprika Sweet
3 SPS124 0.008 KG
SPICES & DRY HERBS
Salt Cooking
4 SPS130 0.001 KG
SPICES & DRY HERBS
Butter Salted
5 BTR101 0.060 KG
BUTTER
Mustard Hot - Dijon

6 SOS104 0.010 LTR
SAUCES
Sour Cream
7 DRP113 0.200 LTR
CREAMS
Mushrooms Button
8 FREV137 0.150 KG
VEGETABLES
Pepper Black Ground

9 SPS125 0.002 KG
SPICES & DRY HERBS
Parsley
10 FREH100 0.020 KG
HERBS
Beef Tenderloin
11 B114 0.500 KG
BEEF
Description
1. Heat the frying pan until hot and add half of the butter.
2. Add the finely sliced onion and fry for 2-3 minutes and until it obtained a golden colour.
3. Add the sliced mushrooms and cook for 1-2 minutes.
4. Add the tomato paste, the mustard and paprika and cook for another minute.
5. Add 110 ml beef stock (see Beef Stock recipe) and bring to boil, and then reduce the heat to simmering for 3-4
minutes.
6. Season with meat with salt and pepper 7. In a separate pan, add the remaining butter, add the beef once hot
and fry for 2-3 minutes on both sides, until browned all over.
8. Add the sour cream to the onions and mushrooms and mix well.
9. Add the beef strips to the sauce and cook for one minute. Season with salt and pepper to taste and add the
chopped parsley.
10. Serve warm.

Buttered Mixed Vegetables

Cauliflower
1 FREV119 0.150 KG
VEGETABLES
Carrots
2 FREV117 0.500 KG
VEGETABLES
Pepper Black Ground

3 SPS125 0.003 KG
SPICES & DRY HERBS
Butter Unsalted
4 BTR100 0.150 KG
BUTTER
Bell Peppers Red

5 FREV107 0.150 KG
VEGETABLES
Broccoli
6 FREV111 0.150 KG
VEGETABLES
Peas Green
7 FROV112 0.200 KG
FROZEN VEGETABLES
Nutmegs Ground
8 SPS123 0.002 KG
SPICES & DRY HERBS
Salt Cooking
9 SPS130 0.008 KG
SPICES & DRY HERBS
Parsley
10 FREH100 0.020 KG
HERBS
Description
1. Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the vegetables for 2 minutes.
Plunge them into the ice water to stop the cooking and set the color.
2. Drain the vegetables and pat dry on a cloth.
3. Heat the butter over medium-high heat in a large sauté pan.
4. Remove from the heat and add the vegetables.
5. Add all the herbs and some salt and pepper and toss to combine. Serve hot.
Boiled Rice

Salt Table
1 SPS131 0.001 KG
SPICES & DRY HERBS
Long Grain Rice

2 RC100 0.120 KG
RICE
Description
1. Add the 250 ml water and the salt in a casserole and bring to a boil.
2. Add the rice and reduce the heat.
3. Let it simmer until it absorbs all the water and gets fully cooked.

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description
Green Leafy Salad

Pepper Black Ground

1 SPS125 0.001 KG
SPICES & DRY HERBS
Spinach Leaves
2 FREV149 0.009 KG
VEGETABLES
Salt Cooking
3 SPS130 0.001 KG
SPICES & DRY HERBS
Olive Oil
4 OL105 0.045 LTR
OIL
Lettuce Iceberg
5 FREV132 0.090 KG
VEGETABLES
Salt Cooking
6 SPS130 0.001 KG
SPICES & DRY HERBS

7 VNG100 0.015 LTR
VINEGAR
Pepper White Ground

8 SPS127 0.001 KG
SPICES & DRY HERBS
Tomatoes
9 FREV153 0.050 KG
VEGETABLES
Spinach Leaves
10 FREV149 0.009 KG
VEGETABLES
Description
Stuffed Baked Calamari

Squid Large
1 FRS103 1.350 KG
SEAFOOD
Salt Cooking
2 SPS130 0.004 KG
SPICES & DRY HERBS
Pepper Black Whole

3 SPS126 0.001 KG
SPICES & DRY HERBS
Short Grain Rice

4 RC107 0.100 KG
RICE
Onions Yellow Dry

5 FREV141 0.200 KG
VEGETABLES
Oregano
6 SPS118 0.002 KG
SPICES & DRY HERBS
Bell Peppers Green

7 FREV106 0.400 KG
VEGETABLES
Lemons
8 FREF115 0.100 KG
FRUITS
Olive Oil
9 OL105 0.050 LTR
OIL
Description
1. Clean and wash the squid tubes, pat dry on a paper towel.
2. Marinade the squid tubes with the oil, the lemon juice, salt, pepper and the oregano for 30 minutes.
3. Sauté the chopped onion with some oil in a hot pan. Cook and stir until the onion has softened and turned
translucent, about 5 minutes.
4. Add the chopped bell peppers, rice and the (vegetable stock / seasoned water and bring to boil. 125 ml)
5. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is cooked. Stir, taste, and
adjust seasonings if desired. Cool completely before using to stuff the squid.
6. Grill the squid tubes or sauté them in a pan until they get a light brown colour on the outside.
7. Stuff the squid tubes and place them on a tray and bake in a preheated oven at 180 degrees Celsius for 10-15
minutes.
Note: Approx. 1 squid 150gr stuffed with 100gr stuffing per person.
Braised Red Cabbage

Region: WEST EUROPE (I.E. NETHERLANDS, BELGIUM, GERMANY, FRANCE)
Cider Vinegar
1 VNG104 0.075 LTR
VINEGAR
Onions Yellow Dry

2 FREV141 0.100 KG
VEGETABLES
Granulated Sugar
3 BP115 0.060 KG
BAKERY PRODUCTS
Salt Cooking
4 SPS130 0.002 KG
SPICES & DRY HERBS
Apples Red
5 FREF101 0.150 KG
FRUITS
Cabbage Red
6 FREV115 1.000 KG
VEGETABLES
Bay Leaves
7 SPS114 0.001 KG
SPICES & DRY HERBS
Cloves Whole
8 SPS106 0.002 KG
SPICES & DRY HERBS
Butter Salted
9 BTR101 0.050 KG
BUTTER
Description
1. Peel, then chop up the apples. Put the butter in a large pot. Add onions and cook on medium heat until
browned.
2. Add shredded cabbage, apples, apple vinegar or other available vinegar, sugar, salt, cloves and bay leaf in
that order. Bring to a boil.
3. Place the red cabbage in an oven tray, cover with a piece of baking sheet and bake in the oven by 170
degrees for 1.5 hours. Stir once and a while to avoid from burning. Taste if youare happy with the consistency of
the cabbage and if not then add more vegetable stock in case required and continue baking for another 30
minutes.
In case there is still too much liquid in it, then add a bit of corn starch to make it thicker.

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description

Cooking time: 0.000
Butter Salted
1 BTR101 0.005 KG
BUTTER

2 DRP115 0.010 KG
YOGHURT
Dry Cured Ham

3 PRM107 0.030 KG
HAM
Cornflakes
4 CRL110 0.050 KG
CEREALS

5 SPR104 0.005 KG
SPREADS - JAMS
Apples Red
6 FREF101 0.045 KG
FRUITS
Gouda
7 DRP145 0.010 KG
CHEESE
Orange
8 JUC105 0.015 LTR
JUICES
Cucumbers
9 FREV126 0.050 KG
VEGETABLES
Milk Fresh 1,5% Fat

10 DRP103 0.080 LTR
MILK

11 COT110 0.005 KG
COFFEE
Tea Loose Black

12 COT124 0.002 KG
TEA
Description
Bread Loaf

Honey
1 SPR102 0.005 KG
SPREADS - JAMS
Salt Cooking
2 SPS130 0.004 KG
SPICES & DRY HERBS

3 DRP100 0.200 LTR
MILK
Yeast Dry
4 BP100 0.020 KG
BAKERY PRODUCTS

5 FLR101 0.700 KG
FLOUR
Butter Unsalted
6 BTR100 0.030 KG
BUTTER
Description

Frittata (potato, spring onion, dill & cheese)

Eggs Fresh Medium

1 DRP121 4.000 PC
EGGS
Spring Onions
2 FREV150 0.080 KG
VEGETABLES
Dill
3 FREH102 0.020 KG
HERBS
Potatoes Large
4 FREV144 0.400 KG
VEGETABLES
Olive Oil
5 OL105 0.030 LTR
OIL
Cheddar Mild
6 DRP132 0.025 KG
CHEESE
Description
1. In a small non-stick frying pan, heat oil over a medium heat.
2. Add leftover cooked new potatoes, sliced , then fry until beginning to crisp, about 8 mins.
3. In a bowl, whisk together eggs, finely sliced spring onions, roughly chopped dill and some seasoning (salt &
pepper).
4. Heat the oven. Tip the beaten eggs into frying pan, mix quickly, lower the heat in the oven, and then sprinkle
over grated cheese.
5. After about 8 mins, once the top side has almost set, place under the upper grill (salamander) for 2-3 mins or
until firm and golden.
6. Slide out of the pan into a clean plate.

Smashed boiled eggs with chives and whole wheat bread slices with tomato

Chives
1 FREH105 0.005 KG
HERBS
Tomatoes
2 FREV153 0.030 KG
VEGETABLES
Eggs Fresh Medium

3 DRP121 2.000 PC
EGGS
Description
Bring a small pan of water to a gentle boil.
Carefully add the eggs and gently boil. Set a timer for 7 minutes.
Whilst the eggs boil, fill a medium bowl with ice cold water and set aside.
When the eggs are boiled, place them in the bowl of water to stop them cooking and set to one side for 5
minutes.
Cut 1 slice for each portion of self-made whole wheat bread and lightly toast the bread. Then chop or snip
the chives.
Carefully peel the eggs and gently chop them. Add the eggs into a clean bowl with the chives and gently
smash then with a fork, mixing together.
Slice the tomato
Layer the tomato slices on the toasted bread and top with the smashed boiled eggs
Serve immediately.
Croutons

Olive Oil
1 OL105 0.060 LTR
OIL
Salt Cooking
2 SPS130 0.001 KG
SPICES & DRY HERBS
Description
1. Preheat oven to 175 degrees C.
2. Remove crusts from 15 stale bread slices.(any bread that has gone stale can be used) drizzle the bread on
both sides with olive oil. Cut bread slices up into small cubes. Sprinkle with salt (if desired). Arrange cubes on an
ungreased baking tray.
3. Bake at 175 degrees C for 15 minutes or until browned. Let cool. Store croutons in a covered container or
plastic bag. Serve in soups or salads.
Tomato Soup

Garlic
1 FREV129 0.005 KG
VEGETABLES
Heavy Cream 36% Fat

2 DRP1100 0.002 LTR
CREAMS
Sunflower Oil
3 OL102 0.010 LTR
OIL
Bay Leaves
4 SPS114 0.001 KG
SPICES & DRY HERBS
Tomato Paste
5 TNV121 0.020 KG
TINNED VEGETABLES
Butter Salted
6 BTR101 0.020 KG
BUTTER
Tomatoes
7 FREV153 0.500 KG
VEGETABLES
Majoram
8 SPS117 0.002 KG
SPICES & DRY HERBS
Thyme
9 SPS120 0.005 KG
SPICES & DRY HERBS
Onions Yellow Dry

10 FREV141 0.100 KG
VEGETABLES
Description
1. Bring Water to boil and blanch the tomatoes for 2 minutes. Immediately place them into cold water and peel
them. Chop the tomatoes into cubes.
2. Heat the butter in a soup pot. Add in the onions(peeled and finely chopped) and garlic and cook over medium
heat for 5 minutes until the onion is soft.
3. Add in the tomato paste and stir well.
4. Add the chopped tomatoes, the herbs and 1.2 litre vegetable or chicken stock. (see Vegetable Stock recepe).
Season with salt and pepper and bring to boil.
5. Cover the pan and simmer in low heat for 15 minutes.
6. Blend the soup
7. Season again with salt and pepper if required.
8. Pour the soup in bowls and garnish with a spoonful of cream and croutons.
9.Garnish with self-made croutons (see Croutons Recipe).

Carrot and Lettuce Salad

Lemons
1 FREF115 0.050 KG
FRUITS
Parsley
2 FREH100 0.010 KG
HERBS
Carrots
3 FREV117 0.300 KG
VEGETABLES
Lettuce Romaine
4 FREV133 0.300 KG
VEGETABLES
Olive Oil
5 OL105 0.030 LTR
OIL
Honey
6 SPR102 0.040 KG
SPREADS - JAMS
Description
1. In large bowl, whisk honey, oil and 2 tbsp lemon juice,squeezed from the lemon; season. Toss cut into wedges
lettuce and peeled and shredded carrots with dressing. Sprinkle with parsley.
Pasta with Chicken and Vegetables

Onions Yellow Dry

1 FREV141 0.100 KG
VEGETABLES
Zuchini
2 FREV135 0.120 KG
VEGETABLES
Oregano
3 FREH109 0.015 KG
HERBS
Salt Cooking
4 SPS130 0.004 KG
SPICES & DRY HERBS
Fusilli
5 PS101 0.500 KG
PASTA
Carrots
6 FREV117 0.120 KG
VEGETABLES
Olive Oil
7 OL105 0.120 LTR
OIL
Chicken Breast Bone Out

8 C100 0.800 KG
CHICKEN
Pepper Black Ground

9 SPS125 0.001 KG
SPICES & DRY HERBS
Broccoli
10 FREV111 0.120 KG
VEGETABLES
Description
1. Add 4 tablespoons of olive oil in a pan and heat it up.
2. Add the cut into cubes and marinated in olive oil, oregano and thyme chicken and sauté until the chicken gets a
nice golden-brown color and fully cooked.
3. Remove from the pan, add the rest of the olive oil and sauté the cut in julienne vegetables to get a nice color.
Add the chicken, season with salt, pepper and oregano and stir well.
4. Add the cooked, and heated up in boiling water, pasta and stir well until all the ingredients are mixed well.
Sauteed Mushroom - Variation 1

Olive Oil
1 OL105 0.045 LTR
OIL
Rosemary
2 SPS119 0.002 KG
SPICES & DRY HERBS
Thyme
3 FREH107 0.005 KG
HERBS
Mushrooms Button
4 FREV137 0.300 KG
VEGETABLES
Balsamic Vinegar
5 VNG105 0.015 LTR
VINEGAR
Parsley
6 FREH100 0.010 KG
HERBS
Pepper Black Ground

7 SPS125 0.001 KG
SPICES & DRY HERBS
Salt Table
8 SPS131 0.001 KG
SPICES & DRY HERBS
Description
1. Heat the olive oil in a sauté pan and add the quartered mushrooms. Let them fry for 2-3 minutes.
2. Season with salt and pepper and add rosemary and thyme.
3. Deglaze with chicken or vegetable stock and let evaporate.
4. Finish with the balsamic vinegar, stir well and serve


Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description
Chocolate and Banana Muffins

Cacao Powder
1 BP105 0.040 KG
BAKERY PRODUCTS
Brown Sugar
2 BP116 0.300 KG
BAKERY PRODUCTS

3 FLR101 0.270 KG
FLOUR

4 DRP111 0.030 LTR
CREAMS
Butter Unsalted
5 BTR100 0.100 KG
BUTTER
Chocolate Chips Cookies

6 CK105 0.150 KG
COOKIES
Essence Vanilla
7 BP118 0.015 LTR
BAKERY PRODUCTS
Baking Powder
8 BP102 0.005 KG
BAKERY PRODUCTS
Eggs Fresh Medium

9 DRP121 2.000 PC
EGGS
Soda Cooking
10 BP103 0.005 KG
BAKERY PRODUCTS

11 FREF105 0.250 KG
FRUITS
Description
1. Preheat oven to 160 degrees Celsius
2. In a large bowl, combine flour, brown sugar, chocolate chips, cocoa powder, baking soda, baking powder and
mix well.
3. Then add the vanilla extract, butter, eggs, the mashed ripe banana, crème fraiche and stir well.
4. Fill the mixture in the muffins moulds, about 2/3 full.
5.Place the moulds on a baking tray and bake for 25-30 minutes.
Beetroot Salad

Beetroots
1 FREV105 0.600 KG
VEGETABLES
Pepper Black Whole

2 SPS126 0.001 KG
SPICES & DRY HERBS
Granulated Sugar
3 BP115 0.015 KG
BAKERY PRODUCTS
Onions Yellow Dry

4 FREV141 0.150 KG
VEGETABLES
Cloves Whole
5 SPS106 0.001 KG
SPICES & DRY HERBS
Bay Leaves
6 SPS114 0.001 KG
SPICES & DRY HERBS
Salt Cooking
7 SPS130 0.001 KG
SPICES & DRY HERBS

8 VNG100 0.125 LTR
VINEGAR
Description
1. Boil the beetroot in salted water for an hour, peel and slice.
2. Arrange the beetroot and thinly sliced onion in layers in a casserole dish.
3. Bring the vinegar, water, sugar, 1 pc bay leaf, peppercorns, cloves and salt to boil and pour them over the
beetroots.
4. Allow to cool, then chill in the refrigerator.
5. Marinate and use as a salad or side dish.

Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and
Cilantro Rice

Nutmegs Ground
1 SPS123 0.001 KG
SPICES & DRY HERBS
Pork Tenderloin
2 P108 0.500 KG
PORK
Cinnamon Ground
3 SPS104 0.003 KG
SPICES & DRY HERBS
Cloves Whole
4 SPS106 0.001 KG
SPICES & DRY HERBS
Olive Oil
5 OL105 0.010 LTR
OIL
Pepper Black Ground

6 SPS125 0.001 KG
SPICES & DRY HERBS
Apples Red
7 FREF101 0.200 KG
FRUITS
Description
1. Preheat oven to 200 degrees Celsius. Coat tenderloin with allspice or some ground cinnamon ,nutmeg ,clove
and pepper.
2. Warm oil over medium-high heat in large pan. Add tenderloin and brown each side of tenderloin for about 1
minute each (about 4 minutes total).
3. Transfer pork to a baking dish, and cook in oven until pork has 63° C internal temperature, about 25 minutes.
4. Meanwhile, in the original pan, add apples and cinnamon. Cook over medium-high heat stirring constantly until
apples are soft, about 4 to 5 minutes. Take off heat.
Let pork rest for a few minutes. Slice into pieces and serve withncored,thinly sliced apples on top
Notes:
See Cilantro Rice Recipe.

Buttered Carrots

Granulated Sugar
1 BP115 0.015 KG
BAKERY PRODUCTS
Carrots
2 FREV117 0.300 KG
VEGETABLES
Butter Unsalted
3 BTR100 0.045 KG
BUTTER
Salt Cooking
4 SPS130 0.003 KG
SPICES & DRY HERBS
Pepper Black Ground

5 SPS125 0.001 KG
SPICES & DRY HERBS
Description
1. Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
2. Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt.
3. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until
the carrots are just tender, about 3 minutes.
4. Season with salt and pepper, and toss to coat with melted butter and sugar. Serve
Cilantro Rice

Long Grain Rice

1 RC100 0.350 KG
RICE
Salt Cooking
2 SPS130 0.002 KG
SPICES & DRY HERBS
Coriander
3 FREH101 0.040 KG
HERBS
Spring Onions
4 FREV150 0.040 KG
VEGETABLES
Lemons
5 FREF115 0.050 KG
FRUITS
Description
1. Cook the rice in the rice cooker.
2. Stir lemon juice, squeezeded from lemon, chopped cilantro, and chopped green onions into warm rice.
Note:
Suitable with Allspice-Rubbed Pork Tenderloin with Cinnamon -Sauteed Apples.


Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description
Baked Omelet

Meal type: breakfast lunch dinner
Cheddar Mild
1 DRP132 0.200 KG
CHEESE
Salt Cooking
2 SPS130 0.002 KG
SPICES & DRY HERBS
Bell Peppers Red

3 FREV107 0.200 KG
VEGETABLES
Eggs Fresh Medium

4 DRP121 8.000 PC
EGGS
Baking Powder
5 BP102 0.005 KG
BAKERY PRODUCTS
Bell Peppers Green

6 FREV106 0.200 KG
VEGETABLES
Ham Cooked Danish

7 PRM138 0.400 KG
TINNED
Onions Yellow Dry

8 FREV141 0.200 KG
VEGETABLES
Parsley
9 FREH100 0.005 KG
HERBS

10 DRP100 0.200 LTR
MILK
Description
1. Beat eggs in a large bowl and add milk, baking powder and season with salt. Stir in diced ham, shredded
cheese,finely chopped onion, and bell peppers.
2. Pour egg mixture into a greased 8-inch-square baking dish.
3. Bake at 180 degrees C for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
4. Garnish with chopped parsley and cut into 8 squares and serve.
Tip: While the omelet is baking, it gives you time to complete other tasks.
Tip: Use leftover boiled vegetables (chopped) or leftover roast-properly stored (cubed) as filling substitutes
Bread Loaf

Honey
1 SPR102 0.005 KG
SPREADS - JAMS
Salt Cooking
2 SPS130 0.004 KG
SPICES & DRY HERBS

3 DRP100 0.200 LTR
MILK
Yeast Dry
4 BP100 0.020 KG
BAKERY PRODUCTS

5 FLR101 0.700 KG
FLOUR
Butter Unsalted
6 BTR100 0.030 KG
BUTTER
Description


Cooking time: 0.000
Cucumbers
1 FREV126 0.050 KG
VEGETABLES

2 DRP137 0.005 KG
CHEESE

3 COT110 0.005 KG
COFFEE
Milk Fresh 1,5% Fat

4 DRP103 0.080 LTR
MILK
TURKEY HAM SMOKED

5 PRM162 0.030 KG
HAM
Assorted herbal tea

6 COT132 0.002 PKT
TEA
Oranges Table
7 FREF123 0.050 KG
FRUITS
Butter Salted
8 BTR101 0.005 KG
BUTTER

9 SPR104 0.005 KG
SPREADS - JAMS
Description
Chicken Wraps

Lemons
1 FREF115 0.050 KG
FRUITS
Mozzarella Block
2 DRP146 0.090 KG
CHEESE
Spring Onions
3 FREV150 0.020 KG
VEGETABLES
Pepper Black Ground

4 SPS125 0.001 KG
SPICES & DRY HERBS
Olive Oil
5 OL105 0.015 LTR
OIL
Lettuce Romaine
6 FREV133 0.100 KG
VEGETABLES

7 C100 0.180 KG
CHICKEN
Salt Cooking
8 SPS130 0.002 KG
SPICES & DRY HERBS
Description
1. Season both sides of chicken with lemon, oil, salt and pepper.
2. Heat up a grill to a smoking hot temperature, drizzle some cooking oil to grease, and place the marinated
chicken breast to grill.
3. Flip over to grill well without pressing the meat much to avoid drying out.
4. Take off the grill and rest for a couple of minutes.
5. Slice the grilled breast on a slant across the grain and keep aside.
6. Place 2 warmed tortilla bread( Flat Bread - Wrap recipe)and add the cut lettuce, green onions on top.
7. Place the sliced grilled chicken on the lettuce base, add the hrated cheese on top and roll the bread tightly with
a butter paper around. Warm the wrap for a couple of minutes, unwrap the paper and serve at room temperature,
drizzled with olive oil.
8. Serve at a room temperature.
Carrot Soup

Onions Yellow Dry

1 FREV141 0.100 KG
VEGETABLES
Pepper Black Ground

2 SPS125 0.001 KG
SPICES & DRY HERBS
Salt Cooking
3 SPS130 0.003 KG
SPICES & DRY HERBS
Parsley
4 FREH100 0.020 KG
HERBS
Olive Oil
5 OL105 0.015 LTR
OIL
Ginger
6 FREV130 0.050 KG
VEGETABLES
Carrots
7 FREV117 0.650 KG
VEGETABLES
Butter Unsalted
8 BTR100 0.040 KG
BUTTER

9 DRP111 0.050 LTR
CREAMS
Description
1. Heat olive oil and butter in a pot and sauté the chopped onions and the cut into small cubes carrots for 5
minutes.
2. Pour in the 1.5 liter chicken stock(see Chicken Stock recipe), season with a bit of salt & pepper and bring to a
boil. Cover and cook until the carrots are tender which should take approximately 15 minutes.
3. Blend the soup in a food processor and return the soup afterwards back to the soup pot and place back over
low heat.
4. If the soup is too thick, then add more of the stock.
5. Add the cream and mix
6. Pour the soup in bowls
7. Place some chopped parsley as garnish
Lettuce and Cucumber Salad

Red - Wine Vinegar

1 VNG102 0.004 LTR
VINEGAR
Chili Powder
2 SPS103 0.001 KG
SPICES & DRY HERBS
Lime
3 FREF116 0.050 KG
FRUITS
Lettuce Romaine
4 FREV133 0.200 KG
VEGETABLES
Cucumbers
5 FREV126 0.500 KG
VEGETABLES
Onions Yellow Dry

6 FREV141 0.200 KG
VEGETABLES
Tomatoes
7 FREV153 0.200 KG
VEGETABLES
Salt Cooking
8 SPS130 0.003 KG
SPICES & DRY HERBS
Pepper Black Ground

9 SPS125 0.001 KG
SPICES & DRY HERBS
Description
1.Mix all chopped finely veggies together in a bowl, mix 2 tsplime juice, vinegar chili pepper salt and pepper
together then add to veggies and serve.
Baked Salmon with Vegetables

Lemons
1 FREF115 0.050 KG
FRUITS
LEMON CONCENTRATE
2 DRS106 0.050 BTL
DRESSING
Carrots
3 FREV117 0.100 KG
VEGETABLES
Onions Yellow Dry

4 FREV141 0.120 KG
VEGETABLES
Capers
5 PCV101 0.040 KG
VEGETABLES
Dill
6 FREH102 0.002 KG
HERBS
Salmon Whole / Without Head

7 FRF123 0.900 KG
FISH
Celery Table
8 FREV121 0.400 KG
VEGETABLES
Description
2. Place salmon fillet on plate-size parchment paper and then foil. Top each with one-quarter of the dill, lemon,
capers and lemon juice, carrots, celery, and onion. Season with salt and pepper. Fold parchment paper and then
cover that with the foil . Seal it well. Place on a large baking tray.
3. Bake for 12 minutes or until salmon is just cooked through.
additionally, you can open the parchment paper and bake the last 5 minutes in a higher oven temperature to give
the salon a nice color.
Mashed Potatoes

Butter Salted
1 BTR101 0.100 KG
BUTTER
Salt Cooking
2 SPS130 0.005 KG
SPICES & DRY HERBS
Potatoes Large
3 FREV144 1.000 KG
VEGETABLES
Nutmegs Ground
4 SPS123 0.002 KG
SPICES & DRY HERBS

5 DRP100 0.500 LTR
MILK
Description
1. In a large pot, bring water to boil and cook the potatoes.
2. Remove from the heat and when still hot, peel them.
3. Mashed the potatoes, add the butter and let it melt by constantly stirring
4. Pour in the milk and once you have achieved the correct consistency.
5. Season with salt and nutmeg.


Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description
Green Leafy Salad

Pepper Black Ground

1 SPS125 0.001 KG
SPICES & DRY HERBS
Spinach Leaves
2 FREV149 0.009 KG
VEGETABLES
Salt Cooking
3 SPS130 0.001 KG
SPICES & DRY HERBS
Olive Oil
4 OL105 0.045 LTR
OIL
Lettuce Iceberg
5 FREV132 0.090 KG
VEGETABLES
Salt Cooking
6 SPS130 0.001 KG
SPICES & DRY HERBS

7 VNG100 0.015 LTR
VINEGAR
Pepper White Ground

8 SPS127 0.001 KG
SPICES & DRY HERBS
Tomatoes
9 FREV153 0.050 KG
VEGETABLES
Spinach Leaves
10 FREV149 0.009 KG
VEGETABLES
Description
Baked Potato Pudding with Pork Minced Meat and Cheese

Mayonnaise
1 SOS103 0.400 LTR
SAUCES
Gouda
2 DRP145 0.100 KG
CHEESE
Pepper Black Ground

3 SPS125 0.001 KG
SPICES & DRY HERBS
Salt Cooking
4 SPS130 0.002 KG
SPICES & DRY HERBS
Pork Minced Meat

5 P109 0.500 KG
PORK
Potatoes Large
6 FREV144 0.500 KG
VEGETABLES
Onions Yellow Dry

7 FREV141 0.200 KG
VEGETABLES
Description
1. Put into a non-stick oven pan layer of pork minced meat, then slices of onion, salt and pepper.
2. Using a cheese grater shred the potatoes evenly over the onion.
3. Spread mayonnaise and sprinkle with plenty of grated cheese.
4. Bake in a moderate oven (t=180°C) for about 30-40 minutes until golden brown.
5. Serve hot.

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description
Poached Eggs

Cooking time: 5.000
Salt Cooking
1 SPS130 0.001 KG
SPICES & DRY HERBS
Eggs Fresh Medium

2 DRP121 2.000 PC
EGGS
Pepper Black Ground

3 SPS125 0.001 KG
SPICES & DRY HERBS

4 VNG100 0.015 LTR
VINEGAR
Description
1. Boil a 4-quart saucepan of water; add vinegar, reduce heat to medium, and, using a slotted spoon, swirl water.
2. Crack eggs (one at a time) into a ramekin, and slide into water.
3. Cook until whites are set, about 2 minutes.
4. Remove eggs from water using a slotted spoon, season with salt and pepper.

Cooking time: 0.000
Butter Salted
1 BTR101 0.005 KG
BUTTER

2 DRP115 0.010 KG
YOGHURT
Dry Cured Ham

3 PRM107 0.030 KG
HAM
Cornflakes
4 CRL110 0.050 KG
CEREALS

5 SPR104 0.005 KG
SPREADS - JAMS
Apples Red
6 FREF101 0.045 KG
FRUITS
Gouda
7 DRP145 0.010 KG
CHEESE
Orange
8 JUC105 0.015 LTR
JUICES
Cucumbers
9 FREV126 0.050 KG
VEGETABLES
Milk Fresh 1,5% Fat

10 DRP103 0.080 LTR
MILK

11 COT110 0.005 KG
COFFEE
Tea Loose Black

12 COT124 0.002 KG
TEA
Description
Baked Bacon

Bacon Smoked Streaky Sliced

1 PRM102 0.200 KG
HAM
Description
1. Line the baking sheet with foil.
2. If using a metal cooling rack, spray the rack with non-stick cooking spray, and place the rack inside the baking
sheet.
3. Place the 36 bacon slices in a single layer either directly on the baking paper or on a rack. Make sure not to
overlap slices.
4. Turn the oven on and set to 250°C.
5. Bacon is ready when turned golden brown.

Bread Loaf

Honey
1 SPR102 0.005 KG
SPREADS - JAMS
Salt Cooking
2 SPS130 0.004 KG
SPICES & DRY HERBS

3 DRP100 0.200 LTR
MILK
Yeast Dry
4 BP100 0.020 KG
BAKERY PRODUCTS

5 FLR101 0.700 KG
FLOUR
Butter Unsalted
6 BTR100 0.030 KG
BUTTER
Description

Bacon, Lettuce, Tomato Sandwich

Mayonnaise
1 SOS103 0.010 LTR
SAUCES
Lettuce Romaine
2 FREV133 0.120 KG
VEGETABLES
Bacon Smoked Streaky Sliced

3 PRM102 0.160 KG
HAM
Salt Cooking
4 SPS130 0.001 KG
SPICES & DRY HERBS
Tomatoes
5 FREV153 0.050 KG
VEGETABLES
Description
1. Bake the bacon in batches in the oven 12 to 15 minutes or until crisp.
2. Spread the toasted bread with the mayonnaise.
3. Add a layer of lettuce, then tomato and then bacon and cover on top with the other slice of bread.
you will need 2 slices of bread for each serving,see Loaf Bread recipe
Borsch Soup 1

Onions Yellow Dry

1 FREV141 0.200 KG
VEGETABLES
Pepper Black Ground

2 SPS125 0.002 KG
SPICES & DRY HERBS
Salt Cooking
3 SPS130 0.004 KG
SPICES & DRY HERBS

4 FREV116 0.300 KG
VEGETABLES
Red - Wine Vinegar

5 VNG102 0.045 LTR
VINEGAR
Beetroots
6 FREV105 0.200 KG
VEGETABLES
Majoram
7 SPS117 0.001 KG
SPICES & DRY HERBS
Dill
8 FREH102 0.002 KG
HERBS
Leeks
9 FREV131 0.200 KG
VEGETABLES
Bay Leaves
10 SPS114 0.001 KG
SPICES & DRY HERBS
Olive Oil
11 OL105 0.015 LTR
OIL
Celery Table
12 FREV121 0.080 KG
VEGETABLES
Garlic
13 FREV129 0.005 KG
VEGETABLES
Parsnip
14 FREV143 0.300 KG
VEGETABLES
Carrots
15 FREV117 0.100 KG
VEGETABLES
Description
1. Bring the 1 liter stock (see recipe of Chicken Stock or Vegetable Stock)to a simmer while you peel and prepare
the vegetables. Heat a large soup pot over medium heat with the oil. Add the diced onions and garlic. Cook,
stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
2. Add the trimmed ,thinly sliced celery, parsnips, thinly sliced carrot,thinly slices white and green parts leek, and
shredded cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender,
about 8 minutes
3. Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook,
partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the
soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine
vinegar, salt, and pepper to taste.
Couscous with Grilled Vegetables

Bell Peppers Red

1 FREV107 0.070 KG
VEGETABLES
Couscous
2 PS131 0.400 KG
PASTA
Parsley
3 FREH100 0.050 KG
HERBS
Garlic
4 FREV129 0.020 KG
VEGETABLES
Tomatoes
5 FREV153 0.300 KG
VEGETABLES
Olive Oil
6 OL105 0.050 LTR
OIL
Zuchini
7 FREV135 0.150 KG
VEGETABLES
Onions Red
8 FREV139 0.100 KG
VEGETABLES
Description
1. Preheat the oven to 200ºC. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1
to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
2. Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so
they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
3. Place the vegetables in the oven and roast at 200ºC for about 25 minutes, stirring twice throughout,
until the vegetables are wilted and browned on the edges.
4. While the vegetables are roasting, cook the couscous. Add the 3 cups of vegetable broth or plain
water to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off
the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff
with a fork.
5. After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will
be quite soft. Also roughly chop the fresh parsley.
6. Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to
combine. Season with more salt and pepper if desired. Serve warm or cold!
Roasted Pork Neck

Olive Oil
1 OL105 0.030 LTR
OIL
Tomato Paste
2 TNV121 0.020 KG
TINNED VEGETABLES
Garlic
3 FREV129 0.005 KG
VEGETABLES
Pork Neck Bone Out

4 P113 1.000 KG
PORK

5 VNG100 0.125 LTR
VINEGAR
Sage
6 FREH108 0.010 KG
HERBS
Description
2. In a small bowl mix together oil, chopped sage, chopped garlic and tomato paste. With a knife, make small
incisions into the pork. Rub in mixture and season well.
3. Tie pork cut and secure with kitchen string.
4. Heat a medium-sized heavy-based baking dish onto the heat. Add pork and cook, turning, until browned. Add
white vinegar and let sizzle. Add 1/2 cup chicken stock(see Chicken Stock recipe) and cover tightly with foil.
5.Bake for 1 ½ to 2 hours or until tender, checking that liquid isn't evaporating too quickly.
6. Once is the pork is done serve with oven-baked potato wedges (see recipe in estia) and enjoy!
Boiled Rice

Salt Table
1 SPS131 0.001 KG
SPICES & DRY HERBS
Long Grain Rice

2 RC100 0.120 KG
RICE
Description
1. Add the 250 ml water and the salt in a casserole and bring to a boil.
2. Add the rice and reduce the heat.
3. Let it simmer until it absorbs all the water and gets fully cooked.

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description
Mixed Vegetable Salad with Vinaigrette

Pepper Black Ground

1 SPS125 0.001 KG
SPICES & DRY HERBS
Onions Yellow Dry

2 FREV141 0.150 KG
VEGETABLES
Beetroots
3 FREV105 0.150 KG
VEGETABLES
Carrots
4 FREV117 0.100 KG
VEGETABLES
Pickled Cucumbers
5 PCV104 0.150 KG
VEGETABLES
Salt Cooking
6 SPS130 0.002 KG
SPICES & DRY HERBS
Potatoes Large
7 FREV144 0.200 KG
VEGETABLES
Olive Oil
8 OL105 0.050 LTR
OIL
Green Peas
9 TNV116 0.100 KG
TINNED VEGETABLES
Granulated Sugar
10 BP115 0.040 KG
BAKERY PRODUCTS
Red - Wine Vinegar

11 VNG102 0.050 LTR
VINEGAR
Description
1. In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife.
2. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the
potatoes.
3. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
4. Peel the skins from the potatoes, beets and carrots, than dice vinegar cucumber, beets, potatoes, carrots and
finely dice onion.
5. Add green canned beans.
6. Mix together all diced vegetables, add green canned beans and add oil, vinegar, sugar, salt and pepper.
Zharkoye -Russian Beef Stew

Onions Yellow Dry

1 FREV141 0.100 KG
VEGETABLES
Dill
2 FREH102 0.010 KG
HERBS
Beef Chuck
3 B102 0.500 KG
BEEF
Parsley
4 FREH100 0.010 KG
HERBS
Garlic
5 FREV129 0.010 KG
VEGETABLES
Butter Unsalted
6 BTR100 0.040 KG
BUTTER
Potatoes Large
7 FREV144 0.500 KG
VEGETABLES
Pepper Black Ground

8 SPS125 0.001 KG
SPICES & DRY HERBS
Sour Cream
9 DRP113 0.020 LTR
CREAMS
Salt Cooking
10 SPS130 0.004 KG
SPICES & DRY HERBS
Celery Table
11 FREV121 0.040 KG
VEGETABLES
Carrots
12 FREV117 0.100 KG
VEGETABLES
Description
1. Peel potatoes, wash, cut into cubes and fry in butter until light golden.
2. Slice onion, carrot, and celery, fry in butter until golden.
3. Cube beef and fry in butter until light brown.
4. In a ceramic pot, put beef, potatoes, onion, carrot, celery, garlic, season with salt and pepper and pour in the 1
liter Beef Stock (see Beef Stock recipe)
5. Cook in the oven for 30 minutes at 180 degrees Celsius, or in a pot for 4 hours on low.
6. 10 minutes before done, add sour cream
Sauteed Spinach

Salt Cooking
1 SPS130 0.002 KG
SPICES & DRY HERBS
Pepper Black Ground

2 SPS125 0.001 KG
SPICES & DRY HERBS
Garlic
3 FREV129 0.006 KG
VEGETABLES
Onions Yellow Dry

4 FREV141 0.200 KG
VEGETABLES
Spinach Leaves
5 FREV149 0.300 KG
VEGETABLES
Olive Oil
6 OL105 0.030 LTR
OIL
Description
1. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and onion and sauté until
fragrant, 1 minute. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the
spinach with salt and pepper. Serve immediately.

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description
Spanish Potato Omelet

Meal type: breakfast lunch dinner
Onions Yellow Dry

1 FREV141 0.150 KG
VEGETABLES
Butter Unsalted
2 BTR100 0.020 KG
BUTTER
Bell Peppers Red

3 FREV107 0.100 KG
VEGETABLES
Parsley
4 FREH100 0.001 KG
HERBS
Potatoes Large
5 FREV144 0.500 KG
VEGETABLES
Eggs Fresh Medium

6 DRP121 9.000 PC
EGGS
Description
1. Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm
slices.
2. Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until
starting to go brown, add the peppers and cook for a further 5 mins.
3. Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a
saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain
well.
4. Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use
scissors to snip the chives into small pieces and stir in.
5. Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook
for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelet up and check.
Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can
burn. Cook for a further minute or two and serve.
6. For larger batches of the omelet: place potatoes in a baking-paper-covered roasting pan and bake for 30
minutes at 180 degrees Celsius. Add the egg mixture and bake for 20 more minutes.
Bread Loaf

Honey
1 SPR102 0.005 KG
SPREADS - JAMS
Salt Cooking
2 SPS130 0.004 KG
SPICES & DRY HERBS

3 DRP100 0.200 LTR
MILK
Yeast Dry
4 BP100 0.020 KG
BAKERY PRODUCTS

5 FLR101 0.700 KG
FLOUR
Butter Unsalted
6 BTR100 0.030 KG
BUTTER
Description


Cooking time: 0.000
Cucumbers
1 FREV126 0.050 KG
VEGETABLES

2 DRP137 0.005 KG
CHEESE

3 COT110 0.005 KG
COFFEE
Milk Fresh 1,5% Fat

4 DRP103 0.080 LTR
MILK
TURKEY HAM SMOKED

5 PRM162 0.030 KG
HAM
Assorted herbal tea

6 COT132 0.002 PKT
TEA
Oranges Table
7 FREF123 0.050 KG
FRUITS
Butter Salted
8 BTR101 0.005 KG
BUTTER

9 SPR104 0.005 KG
SPREADS - JAMS
Description
Nalesniki with Apple Sauce Filling (Polish Crepes)

Meal type: snack
Granulated Sugar
1 BP115 0.090 KG
BAKERY PRODUCTS

2 DRP100 0.180 LTR
MILK
Apples Red
3 FREF101 0.300 KG
FRUITS
Apples Red
4 FREF101 0.002 KG
FRUITS
Salt Cooking
5 SPS130 3.000 KG
SPICES & DRY HERBS
Eggs Fresh Medium

6 DRP121 0.045 PC
EGGS
Granulated Sugar
7 BP115 0.075 KG
BAKERY PRODUCTS
Butter Unsalted
8 BTR100 0.100 KG
BUTTER

9 FLR101 0.050 KG
FLOUR
Lemons
10 FREF115 0.003 KG
FRUITS
Cinnamon Ground
11 SPS104 0.075 KG
SPICES & DRY HERBS
Description
For the filling:
1. Cook apples with sugar, cinnamon and lemon juice. Mash apples slightly until it resembles coarse apple
sauce. Set aside & allow to cool. Or use tinned apple sauce as substitute.
Ingredients:2 large apples, peeled and slice, 1⁄2 tsp. cinnamon,4 tbsps granulated sugar, 1 tsp.llemon juice,75 g
(1⁄3 cup) butter, 75 g (1⁄3 cup) sugar,75 g (1⁄3 cup )breadcrumbs
For the crepes:
1. Beat eggs. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard.
Have ready one or heavier six-inch crepe pans, lightly buttered and well heated.
Ingredients
3 eggs, 180ml (3⁄4 cup) milk, 2 tbsps. granulated sugar 1⁄2 tsp.salt, 6 -8 tbsps. flour
2. Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled.
3. Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top. Do
not turn. Put them aside to cool. This may be done several hours before serving.
4. Fill crepes and roll up.
5. Place on buttered baking dish and brush well with melted butter (optional).
Mix sugar with bread crumbs and butter and sprinkle over top. Bake in 176°C oven for 20 minutes (optional)
Leek Soup

Pepper Black Ground

1 SPS125 0.001 KG
SPICES & DRY HERBS
Carrots
2 FREV117 0.100 KG
VEGETABLES
Potatoes Large
3 FREV144 0.050 KG
VEGETABLES
Celery Table
4 FREV121 0.080 KG
VEGETABLES
Onions Yellow Dry

5 FREV141 0.100 KG
VEGETABLES
Butter Unsalted
6 BTR100 0.060 KG
BUTTER
Leeks
7 FREV131 0.400 KG
VEGETABLES
Salt Cooking
8 SPS130 0.001 KG
SPICES & DRY HERBS
Bay Leaves
9 SPS114 0.001 KG
SPICES & DRY HERBS

10 FLR100 0.060 KG
FLOUR
Heavy Cream 36% Fat

11 DRP1100 0.130 LTR
CREAMS
Description
1. Melt some butter in a large pot and cook leeks, (trimmed, leaving only the white and pale green parts, chopped
– 8 pc ), chopped onion, choppedcarrots, chopped celery ribs and season with salt and pepper. Cook for
approximately 8 minutes by moderate heat.
2. Peel the potato and cut into 1.5 cm cubes and add to the onion mixture.
3. Deglaze with the 1.5 litre chicken stock(see recipe of Chiken Stock) and bay leaf. Bring to boil and then
reduce heat to simmer for approximately 15 minutes.
4. Melt the butter in a sauce pan and form a roux. Pour in 500 ml of the soup and whisk well until you have
obtained a really thick mixture.
5. Whisk the mixture into the remaining soup and return to simmer until the flour has been dissolved and the
sauce has obtained the correct consistency.
6. Blend the mixture in a blender and arrange in soup bowls.
7. Serve topped with cream.

Assorted Cabbage Salad


1 FREV116 0.300 KG
VEGETABLES
Carrots
2 FREV117 0.200 KG
VEGETABLES
Salt Cooking
3 SPS130 0.004 KG
SPICES & DRY HERBS
Cabbage Red
4 FREV115 0.300 KG
VEGETABLES

5 VNG100 0.030 LTR
VINEGAR
Onions Yellow Dry

6 FREV141 0.100 KG
VEGETABLES
Mayonnaise
7 SOS103 0.050 LTR
SAUCES
Pepper Black Ground

8 SPS125 0.001 KG
SPICES & DRY HERBS
Granulated Sugar
9 BP115 0.002 KG
BAKERY PRODUCTS
Description
1. Wash all vegetables thoroughly with cold water and transfer them into a strainer until completely drained.
2. After cutting and slicing all vegetables, mix them in a large salad bowl, or plate in individual bowls.
3. Prepare the dressing by whisking the mayonnaise
You can prepare the salad ahead of the service time to let the cabbage marinate and soften) stored in a n airtight
container in the refrigerator
Braised Chicken with Vegetable

Carrots
1 FREV117 0.800 KG
VEGETABLES
Zuchini
2 FREV135 0.400 KG
VEGETABLES
Onions Yellow Dry

3 FREV141 0.200 KG
VEGETABLES

4 C100 0.800 KG
CHICKEN
Honey
5 SPR102 0.004 KG
SPREADS - JAMS
Olive Oil
6 OL105 0.075 LTR
OIL
Salt Cooking
7 SPS130 0.004 KG
SPICES & DRY HERBS
Pepper Black Ground

8 SPS125 0.001 KG
SPICES & DRY HERBS
Description
1. Heat the oil in a pan over medium-high heat.
2. Season the chicken with salt and pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate.
3. Spoon off and discard the fat. Return the pot to medium-high heat. Add the 1 cup chicken stock (see Chicken
Stock recipe) and scrape up any brown bits.
4. Stir in the cut into cubes carrots, zucchinis, onions and sugar.
5. Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, 15 to
20 minutes.
Creamy Polenta with Garlic-Basil Butter

Garlic
1 FREV129 0.050 KG
VEGETABLES
Semolina
2 FLR104 0.200 KG
FLOUR

3 DRP100 0.200 LTR
MILK
Nutmegs Ground
4 SPS123 0.001 KG
SPICES & DRY HERBS
Butter Unsalted
5 BTR100 0.125 KG
BUTTER
Olive Oil
6 OL105 0.030 LTR
OIL
Parsley
7 FREH100 0.010 KG
HERBS
Parmesan Grated
8 DRP149 0.100 KG
CHEESE
Description
1. Preheat your oven to 200 ºC.
2. Peel away all but one of the papery layers from the garlic bulb, then slice off the top centimeter, revealing a
cross-section of the cloves.
3. Place the bulb of garlic on a sheet of tinfoil, drizzle with oil and rub it into the bulb. Wrap it up, pop it on a
baking tray and roast in the oven for 30 to 35 minutes, removing the foil after 20 minutes, until it’s soft. Leave it to
one side to cool a little.
4. Pour the milk into a large, heavy pan along with 800 ml of water and 1 teaspoon of sea salt and bring it to the
boil.
5. Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3
minutes over a high heat.
6. Turn down the heat to the lowest setting and cook it for about 40 minutes, or until the polenta starts to come
away from the pan, stirring every 5 minutes to stop it sticking.
7. Melt the butter, then put half of it into a blender with the basil. Squeeze all of the garlic cloves out of their skins
(discarding these) and add them to the basil, along with nutmeg.
8. Warm it through gently over a low heat, then set aside.
9. When the polenta is ready, finely grate in the Parmesan and stir in the remaining butter. Serve immediately
with the basil butter drizzled over the top, finished with an extra grating of Parmesan.

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description
Ice cream with fresh fruit toppings

Cooking time: 0.000
Apples Red
1 FREF101 0.030 KG
FRUITS
Ice Cream Vanilla

2 ICC101 0.050 LTR
ICE CREAM
Description
Place the ice cream in a cup.
Cut the apples into cubes and place them on top of the ice cream.
Lettuce Salad with Vinaigrette

Almond Sliced
1 NUT103 0.050 KG
NUTS
Salt Cooking
2 SPS130 0.002 KG
SPICES & DRY HERBS
Cinnamon Ground
3 SPS104 0.004 KG
SPICES & DRY HERBS
Granulated Sugar
4 BP115 0.110 KG
BAKERY PRODUCTS
Lettuce Romaine
5 FREV133 0.250 KG
VEGETABLES

6 VNG100 0.025 LTR
VINEGAR
Bell Peppers Green

7 FREV106 0.020 KG
VEGETABLES
Pepper Black Ground

8 SPS125 0.001 KG
SPICES & DRY HERBS
Olive Oil
9 OL105 0.045 LTR
OIL
Bell Peppers Red

10 FREV107 0.020 KG
VEGETABLES
Feta
11 DRP143 0.115 KG
CHEESE
Onions Yellow Dry

12 FREV141 0.030 KG
VEGETABLES
Description
1. Cut lettuce into 6 wedges. Rinse and wrap in paper towels to remove moisture.
2. Put sliced almonds, sugar and cinnamon in a non-stick pan over medium heat.
3. Sauté until almonds is slightly brown and sugar dissolves. Be careful not to burn. Allow almonds to cool.
4. For the Vinaigrette combine all the ingredients in a bowl and whisk until well blended(Ingredients: 25 ml vinegar,
45 ml oil, Salt, Fresh Ground Black Pepper)
5. Top lettuce wedge with vinaigrette.

6. Garnish with almonds, sliced bell peppers and onion and crumbled Feta cheese.
Pizza Dough

Olive Oil
1 OL105 0.040 LTR
OIL
Yeast Dry
2 BP100 0.017 KG
BAKERY PRODUCTS

3 FLR101 0.500 KG
FLOUR
Granulated Sugar
4 BP115 0.015 KG
BAKERY PRODUCTS
Salt Cooking
5 SPS130 0.006 KG
SPICES & DRY HERBS
Semolina
6 FLR104 0.040 KG
FLOUR
Description
1. Put the flour into a mixing bowl and add the semolina, the sugar, the salt, the olive oil, and the dried yeast.
2. Gradually, mix in 300 ml warm water and then mix well.
3. Put on a surface and knead well for approx. 5 minutes.
4. Place in a clean bowl and let rise for approx.1 hour or until it becomes double.
5. Roll the dough into a log and divide into 2 pieces. Roll each piece into a circle. Add some flour onto a tray,
place the dough and let rise for another 15-20 minutes.
Tomato Sauce - Variation 2

Meal type: breakfast lunch dinner snack
Olive Oil
1 OL105 0.005 LTR
OIL
Salt Cooking
2 SPS130 0.002 KG
SPICES & DRY HERBS
Tomatoes
3 FREV153 0.800 KG
VEGETABLES
Oregano
4 SPS118 0.001 KG
SPICES & DRY HERBS
Basil
5 SPS113 0.010 KG
SPICES & DRY HERBS
Olive Oil
6 OL105 0.030 LTR
OIL
Onions Yellow Dry

7 FREV141 0.060 KG
VEGETABLES
Granulated Sugar
8 BP115 0.001 KG
BAKERY PRODUCTS
Garlic
9 FREV129 0.004 KG
VEGETABLES
Description
1. Heat up the olive oil in a saucepan over medium heat. Add 1/4 cup grated onion. Sauté 2 minutes.
2. Add oregano and 1/2 tsp salt.
3. Cook with stirring 3 minutes until onions begin to brown. Add crushed garlic. Cook 30 seconds.
4. Add crushed tomatoes and sugar. Turn heat to high and cook with stirring until simmering. Turn heat to
medium-low. Simmer for 20 mins and then turn off the heat.
Loaded Calzones

Basil
1 SPS113 0.010 KG
SPICES & DRY HERBS
Mozzarella Block
2 DRP146 0.300 KG
CHEESE
Ham Cooked Danish

3 PRM138 0.100 KG
TINNED
Sausage Pork
4 PRM124 0.200 KG
SAUSAGE
Description
1. Heat oven to 200 degrees Celsius. Spray cookie sheet with cooking spray. In 10-inch skillet, cook sausage over
medium heat, stirring frequently, until no longer pink; drain. Stir in 1/2 cup of the tomato sauce,(see Tomato Sauce
recipe) the pepperoni and basil. Set aside.
2. Unroll dough.(see Pizza Dough recipe) Cut dough in half crosswise; cut each section in half lengthwise. On
cookie sheet, press or roll each dough portion into 7x5-inch rectangle. Spoon sliced sausage mixture and
shredded cheese on one side of each rectangle. Fold dough over filling; press edges firmly with fork to seal.
3. Bake 15 to 17 minutes or until golden brown. Heat remaining 1/2 cup tomato sauce; serve with warm calzones.

Cooking time: 0.000
Apples Red
1 FREF101 0.040 KG
FRUITS

2 FREF105 0.040 KG
FRUITS
Description

WeeklyMenu 502 European 4 Week Cycle Menu Week 2 Recipes

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WeeklyMenu 502 European 4 Week Cycle Menu Week 2 Recipes

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Available Formats

Scrambled Eggs

Servings count: 2.00

# Code no Name Quantity

Whipping Cream 18% Fat

Eggs Fresh Medium

Servings count: 10.000

# Code no Name Quantity

Milk Long Life Uht 1,5 % Fat

All Purpose Flour - 00

8. Cover and let rest for another 15 minutes.

9. Bake in a preheated oven by 175 degrees Celsius for 30 minutes.

Servings count: 1.000

# Code no Name Quantity

Philadelphia Cream Cheese

Instant Coffee Nescafe Classic

Milk Fresh 1,5% Fat

TURKEY HAM SMOKED

Assorted herbal tea

Jam Assorted Flavour

Servings count: 2.000

# Code no Name Quantity

Milk Long Life Uht 1,5 % Fat

2. Heat till mixture starts to boil or warm enough.

4. Remove and stir in sugar and cinnamon spice.

5. Serve warm with additional milk if desired.

Servings count: 6.000

# Code no Name Quantity

Onions Yellow Dry

Pepper Black Ground

Whipping Cream 18% Fat

Servings count: 3.000

# Code no Name Quantity

Pepper Black Ground

Onions Yellow Dry

Red - Wine Vinegar

Servings count: 10.000

# Code no Name Quantity

All Purpose Flour - 00

Pepper Black Ground

Onions Yellow Dry

2. Place roast, fat side up, on rack in shallow roasting pan.

3. Insert oven-safe meat thermometer into center of roast, avoiding fat.

4. Oven-sear, by placing uncovered roast in preheated 230°C oven for 10 minutes.

7. Meanwhile, drain fat from roasting pan.

Servings count: 5.000

# Code no Name Quantity

3. Mix well and serve cold.

Servings count: 5.000

# Code no Name Quantity

Pepper Black Ground

Bell Peppers Red

Servings count: 10.000

# Code no Name Quantity

Onions Yellow Dry

Servings count: 1.000

# Code no Name Quantity

Bananas Half Ripe - Green

Servings count: 1.000

# Code no Name Quantity

Whole Wheat Cereals

Yoghurt Plain - Light

Note: Any kind of cereals can be used.

Servings count: 2.000

# Code no Name Quantity