Recipe Calendar 2013

The perfect recipe for every month – with Hettich

With 38 subsidiaries and production sites in Ameri-ca, Europe and Asia, the Hettich group of companies is represented all over the world. Our recipe calendar contains the favourite recipes of some of Hettich's staff. This means you have a companion throughout 2013 who will quite literally make your mouth water, whether this is with a risotto in June, chili in February or paella in August.

We hope you enjoy cooking these international delights - bon appetit!

January

Karelian roast

Steamed barramundi fillets

Risotto Val d’Aosta

Crêpes Suzette

Olivier Salad

Pumpkin soup

Chicken Kung Pao

Fried mackerel with leek sauce

Chili

Paella Valenciana

JulyJune

December

May

November

April

October

March

September

February

August

Roast porkwith dumplings and sauerkraut

Yorkshire Parkin

14 Mon

15 Tue

16 Wed

17 Thu

18 Fri

19 Sat

20 Sun

21 Mon

22 Tue

23 Wed

24 Thu

25 Fri

26 Sat

27 Sun

28 Mon

29 Tue

30 Wed

31 Thu

1 Fri

2 Sat

3 Sun

7 Mon

8 Tue

9 Wed

10 Thu

11 Fri

12 Sat

13 Sun

January31 Mon

1 Tue

2 Wed

3 Thu

4 Fri

5 Sat

6 Sun

Directions roast:1. Place the roast and the seasoning in an ovenproof dish. 2. Heat the water and pour over the meat. 3. Preheat the oven to 150°C, then roast in the oven for 3 hours. Baste the meat occasionally with its own juices.

Directions mashed potatoes: 1. Peel the potatoes and cook in boiling salted water. Drain the potatoes. 2. Pour the milk over the hot potatoes and mash well. Add a little more milk if required to achieve the desired consistency. 3. Season to taste with salt, butter, and parsley.4. Serve the mashed potatoes with the roast and gher-kins.

TIP: Fry the roast on all sides to seal it before putting it in the oven for even juicier results!

Hyvää ruokahalua!

Recipe by: Stefan Nybohm, Hettich Skandinaviska

Serves 4

Ingredients roast: 500 g beef (e.g. shoulder)500 g pork (e.g. shoulder)500 g mutton (e.g. shoulder)15 bay leaves15 black peppercorns300 ml water

Ingredients mashed potato:700 g floury potatoes700 ml salted water200 ml milk1 tbsp butter1 tsp saltbunch parsley

5-6 pickled gherkins

Karelian roast

February11 Mon

12 Tue

13 Wed

14 Thu

15 Fri

16 Sat

17 Sun

18 Mon

19 Tue

20 Wed

21 Thu

22 Fri

23 Sat

24 Sun

25 Mon

26 Tue

27 Wed

28 Thu

1 Fri

2 Sat

3 Sun

4 Mon

5 Tue

6 Wed

7 Thu

8 Fri

9 Sat

10 Sun

28 Mon

29 Tue

30 Wed

31 Thu

1 Fri

2 Sat

3 Sun

Directions:1. Fry 700 g mince in a large saucepan. Pour off the fat when the meat is cooked, and remove the meat from the saucepan. Fry the remainder of the mince and drain all but 2 tablespoons of the fat. 2. Finely chop the garlic and onions and add to the meat. Cook, stirring continuously, until soft.3. Return the cooked mince to the saucepan, then stir in the tomato sauce, water, beer, chili powder, stock, ca-raway seeds, ground paprika, oregano, sugar, coriander, cocoa and the hot sauce and bring to the boil. Reduce the heat. Cover with a lid and simmer for 2 hours.4. Combine the maize flour and flour in a small bowl, and add enough warm water to make a smooth mixture. Add to the saucepan and stir in. Cover with a lid, and simmer for a further 20 minutes.

TIP: Double the amount of hot sauce to make the chili hotter!

Enjoy!

Recipe by: Annette Duetz, Hettich America

Serves 4

Ingredients:1600 g mince (half beef, half pork)4 garlic cloves 2 onions 250 ml tomato sauce 250 ml water1 can beer 3 tbsp ground chili 2 tbsp beef stock powder (or 6 stock cubes) 2 tbsp caraway seeds 2 tsp ground paprika 2 tsp grated oregano 2 tsp sugar 1/2 tsp ground coriander 1 tsp cocoa powder 1/2 tsp hot sauce (e.g. Louisiana Hot Sauce) 1 tsp maize flour 1 tsp flour 1 tsp warm water

Chili

Directions:1. Cut the chicken into 2.5 cm pieces. Marinade in oyster sauce in a bowl for 10 minutes. 2. Combine the ingredients for the sauce in a bowl. 3. Place a wok over high heat until hot. Add 2 table-spoons oil, swirling to coat sides. 4. Add chilies and cook, stirring, for about 10 seconds until fragrant. Now add the chicken and stir fry for 2 minutes. Remove the chicken and chilies from the wok. Add 1/2 tablespoon oil to wok and again swirl to coat the sides.5. Add garlic and cook, stirring, for about 10 seconds un-til fragrant. 6. Dice the celery and bell pepper. Drain the bamboo shoots and slice. Put in the wok and stir fry for 1 1/2 minutes. 7. Return the chicken and chilies to the wok and stir fry for 1 minute. Add the prepared sauce and bring to a boil. 8. Dissolve the cornstarch in water and add to the wok. Cook, stirring, until the sauce thickens. 9. Add the peanuts at the end.

TIP: Have all the ingredients ready before you start coo-king. Chinese cooking is fast cooking!

乐享美食

Recipe by: Marilyn Xu, Hettich China

March11 Mon

12 Tue

13 Wed

14 Thu

15 Fri

16 Sat

17 Sun

18 Mon

19 Tue

20 Wed

21 Thu

22 Fri

23 Sat

24 Sun

25 Mon

26 Tue

27 Wed

28 Thu

29 Fri

30 Sat

31 Sun

4 Mon

5 Tue

6 Wed

7 Thu

8 Fri

9 Sat

10 Sun

25 Mon

26 Tue

27 Wed

28 Thu

1 Fri

2 Sat

3 Sun

Serves 4

Ingredients chicken:350 g chicken, boned and skinned2 tbsp oyster sauce2 1/2 tbsp vegetable oil 8 small dried red chilies 4 tsp minced garlic 2 stalks celery1/2 red bell pepper1 can bamboo shoots2 tsp cornstarch 1 tbsp water70 g roasted peanuts

Ingredients sauce:3 tbsp Chinese rice wine or dry sherry50 ml balsamic vinegar50 ml chicken stock1 tbsp soy sauce2 tbsp hoisin sauce2 tsp sesame oil 2 tsp chili garlic sauce2 tsp sugar

Chicken Kung Pao

Directions:1. Cook the meat, potatoes, carrot and eggs separately and refrigerate. Do not peel the potatoes and carrot be-fore cooking.2. Peel the carrots, potatoes and eggs.3. Dice the meat, potatoes, carrot, eggs, onions and cu-cumbers into small pieces. Place in a bowl and combine. 4. Drain the peas and add to the salad.5. Wash and dry the dill, then chop and add to the salad.6. Add mayonnaise and salt to taste.

TIP: Cold pork sausage is a good substitute for the meat!

Приятного аппетитa!

Recipe by: Olga Kalugina, Hettich Russia

April

8 Mon

9 Tue

10 Wed

11 Thu

12 Fri

13 Sat

14 Sun

15 Mon

16 Tue

17 Wed

18 Thu

19 Fri

20 Sat

21 Sun

22 Mon

23 Tue

24 Wed

25 Thu

26 Fri

27 Sat

28 Sun

29 Mon

30 Tue

1 Wed

2 Thu

3 Fri

4 Sat

5 Sun

1 Mon

2 Tue

3 Wed

4 Thu

5 Fri

6 Sat

7 Sun

Serves 4

Ingredients:300 g beef or chicken fillet4 potatoes1 carrot5 eggs1/2 onion2 cucumbers100 g tinned green peasdillmayonnaisesalt

Olivier Salad

MayDirections:1. Cut the butter into small pieces. Place in a salad bowl and heat over hot water until soft.2. Meanwhile, wash the oranges and lemon in warm wa-ter and dry them. Now rub 8 sugar cubes over the rind of the orange and 4 cubes over the rind of the lemon. 3. Use a zester or small knife to cut thin strips of rind from the citrus fruit. Then squeeze the oranges and lemon.4. Place the sugar cubes in a saucepan with the orange and lemon juice and the Grand Marnier. Stir to dissolve the sugar until you have a syrup.5. Whisk the softened butter with a whisk or mixer until creamy, and gradually add the syrup to make a smooth mixture. Stir in the citrus fruit zest. Arrange the Suzette butter in a bowl and chill for half an hour.6. Melt a good-sized knob of Suzette butter in a pan, spreading it evenly across the surface of the pan.7. Place a crêpe in the pan and fry quickly on both sides. Fold the cooked crêpe into quarters and place on a ser-ving dish with the melted butter. Dust it with icing sugar and keep warm.

TIP: Flambé a little Grand Marnier in a small saucepan and pour over the crêpes!

Bon appétit!

Recipe by: Isabelle Oplatka, Hettich France

6 Mon

7 Tue

8 Wed

9 Thu

10 Fri

11 Sat

12 Sun

27 Mon

28 Tue

29 Wed

30 Thu

31 Fri

1 Sat

2 Sun

13 Mon

14 Tue

15 Wed

16 Thu

17 Fri

18 Sat

19 Sun

20 Mon

21 Tue

22 Wed

23 Thu

24 Fri

25 Sat

26 Sun

29 Mon

30 Tue

1 Wed

2 Thu

3 Fri

4 Sat

5 Sun

Serves 4

Ingredients:8 crêpes 200 g butter 12 sugar cubes 2 oranges 1 lemon 10 cl Grand Marnier icing sugar

Crêpes Suzette

Directions:1. Heat the chopped onion in a pan in the oil and butter. Add the peeled tomatoes and simmer for 5 minutes. 2. Wash the rice and add to the pan. Stir well, and when it has turned slightly brown pour over the wine and allow it to evaporate. 3. Simmer, stirring continuously, and gradually add the stock. 4. Grate the cheese and add to the pan a few minutes before turning off the heat. Season with salt, pepper and nutmeg, then stir well and serve.

TIP: Stir constantly to prevent the risotto from burning.

Buon appetito!

Recipe by: Martina Dal Bianco, Hettich Italy

June

3 Mon

4 Tue

5 Wed

6 Thu

7 Fri

8 Sat

9 Sun

17 Mon

18 Tue

19 Wed

20 Thu

21 Fri

22 Sat

23 Sun

24 Mon

25 Tue

26 Wed

27 Thu

28 Fri

29 Sat

30 Sun

10 Mon

11 Tue

12 Wed

13 Thu

14 Fri

15 Sat

16 Sun

27 Mon

28 Tue

29 Wed

30 Thu

31 Fri

1 Sat

2 Sun

Risotto Val d’Aosta

Serves 4

Ingredients: 1 tbsp oil1 tbsp butter1 onion1 can peeled tomatoes300 g rice (risotto or pudding rice)2 glasses dry white wine 1 ltr stock 250 g cheese (e.g. Fontina or Parmesan)saltpeppernutmeg

July 1 Mon

2 Tue

3 Wed

4 Thu

5 Fri

6 Sat

7 Sun

22 Mon

23 Tue

24 Wed

25 Thu

26 Fri

27 Sat

28 Sun

29 Mon

30 Tue

31 Wed

2 Thu

3 Fri

4 Sat

5 Sun

8 Mon

9 Tue

10 Wed

11 Thu

12 Fri

13 Sat

14 Sun

15 Mon

16 Tue

17 Wed

18 Thu

19 Fri

20 Sat

21 Sun

Directions:1. Half fill a wok or large pan with water and bring to a boil. 2. Line a steamer insert with baking parchment or place a plate inside.3. Trim and slice the shiitake, then spread them over the steamer and place the fillets on top. If the fillets are thick, score the skin side with a knife.4. Stir together the ginger, soy sauce, lime juice and sesame oil.5. Place the steamer insert over the wok or pan, and spoon the soy sauce mixture over the fish. Cover with a lid and cook for 10-12 minutes until the fish is opaque and breaks apart easily with a fork.6. Dry fry the sesame seeds in a pan, stirring gently.7. Arrange the fillets and shiitake mushrooms on plates, scatter over the sesame seeds and coriander and spoon over the cooking juices. Serve with steamed rice or nood-les.TIP: Other types of fish that can be used in this recipe are mulloway, Antarctic butterfish or silver perch.

Enjoy!

Recipe by: Leanne Christie, Hettich Australia(Recipe from the Sydney Seafood School).

Serves 4

Ingredients:100 g shiitake mushrooms (or oyster mushrooms)

4 x 180 g barramundi fillets, skin on, bones removed

3 tsp grated ginger

50 ml light soy sauce

50 ml lime juice

1 tbsp sesame oil

1 tsp sesame seeds

bunch fresh coriander

Serve with: steamed rice or noodles

Steamed barramundi fillets with lime, ginger & shiitake

August

August

5 Mon

6 Tue

7 Wed

8 Thu

9 Fri

10 Sat

11 Sun

26 Mon

27 Tue

28 Wed

29 Thu

30 Fri

31 Sat

1 Sun

12 Mon

13 Tue

14 Wed

15 Thu

16 Fri

17 Sat

18 Sun

19 Mon

20 Tue

21 Wed

22 Thu

23 Fri

24 Sat

25 Sun

29 Mon

30 Tue

31 Wed

1 Thu

2 Fri

3 Sat

4 Sun

Directions:1. Cut the chicken and rabbit into medium-sized pieces.2. Heat the oil in a pan. Once it starts to steam, fry the meat until golden. 3. Slice the artichoke hearts, then add to the pan with the beans and simmer for a few minutes.4. Make a well in the middle of the pan. Pour in the strai-ned tomatoes and simmer for a few minutes. Then add the ground paprika and simmer for one minute over a low heat.5. Add water almost to the top of the pan. Season with a little salt and simmer over a low heat for 20 minutes. 6. Reduce the liquid until the stock reaches the handle rivets. Season the stock with salt. It must be very spicy and slightly salty.7. Stir in the rice and saffron. Now fold the rice evenly into the contents of the pan and cook over a high heat for approx. 8 minutes.8. Reduce the heat as far as possible and simmer for about 7 minutes. 9. Depending on the amount of liquid left, finish by sim-mering over a low heat for approx. 4 more minutes. If the paella still contains lots of stock, continue simmering over a medium heat.10. Remove the pan from the hob and leave to stand for 5 minutes.

TIP: Remove the paella from the hob while there is still some liquid left, otherwise it will become too dry.

Buen Provecho!

Recipe by: Gorka Aldasoro, Hettich Spain

Serves 4

Ingredients:700 g chicken300 g rabbit400 g thick runner beans100 g lima beans100 g cannellini beans3-4 artichokes12 tbsp strained tomatoes1 tbsp (level) ground paprika, sweetwater150 g native olive oil320 g ricesaltsaffron threads

Paella Valenciana

September

2 Mon

3 Tue

4 Wed

5 Thu

6 Fri

7 Sat

8 Sun

23 Mon

24 Tue

25 Wed

26 Thu

27 Fri

28 Sat

29 Sun

30 Mon

1 Tue

2 Wed

3 Thu

4 Fri

5 Sat

6 Sun

9 Mon

10 Tue

11 Wed

12 Thu

13 Fri

14 Sat

15 Sun

16 Mon

17 Tue

18 Wed

19 Thu

20 Fri

21 Sat

22 Sun

26 Mon

27 Tue

28 Wed

29 Thu

30 Fri

31 Sat

1 Sun

Directions:1. Cut the gill covers off the mackerel with a knife and gut the fish.2. Holding the fish firmly in one hand, angle the knife against the tail joint and scrape off the scales. Rinse un-der cold water and sprinkle with salt.3. Combine the sake, sugar, soy sauce, vinegar and se-same oil in a bowl. Peel and grate the garlic and ginger, then chop the leek and bell pepper and combine. 4. Coat the salted mackerel in wheat flour, and heat the oil in a pan. Fry the mackerel on both sides until golden, then cover with a lid and cook for approx. 3 minutes.5. Garnish the fish with the leek sauce.

TIP: The fish is traditionally served with steamed rice.

どうぞ召し上がれ

Recipe by: Naoko Takayama, Hettich Japan

Serves 4

Ingredients fish: 4 whole jack mackerelpinch saltwheat flour oil

Ingredients sauce:1 tbsp sake1 tbsp sugar4 tbsp soy sauce2 tbsp vinegar2 tbsp sesame oil4 cloves garlicsmall piece ginger1 leek 1 red bell pepper

Fried jack mackerel with leek sauce

October

7 Mon

8 Tue

9 Wed

10 Thu

11 Fri

12 Sat

13 Sun

28 Mon

29 Tue

30 Wed

31 Thu

1 Fri

2 Sat

3 Sun

14 Mon

15 Tue

16 Wed

17 Thu

18 Fri

19 Sat

20 Sun

21 Mon

22 Tue

23 Wed

24 Thu

25 Fri

26 Sat

27 Sun

30 Mon

1 Tue

2 Wed

3 Thu

4 Fri

5 Sat

6 Sun

Directions:1. Peel and dice the pumpkin and onions.2. Sauté both in the butter in a pan. Pour over a little of the stock and simmer for 15 minutes. Then strain through a hair sieve, or puree with a stick blender.3. Heat the remainder of the chicken stock, add the mix-ture and stir well. Briefly return to the boil.4. Season to taste with brown sugar, salt, pepper, curry powder, ginger and cinnamon.5. Finally, stir in the cream and reheat.

TIP: Once the soup has been ladled into bowls, drizzle over a few drops of pumpkin seed oil!

Guten Appetit!

Recipe by: Gabriele Wüller, Hettich Germany

Serves 4

Ingredients:750 g pumpkin (e.g. Hokkaido)1 onion1 tbsp butter800 ml chicken stock1 – 2 tbsp brown sugarsaltpeppercinnamoncurry powderginger200 ml cream

Pumpkin soup

Directions yeast dumplings:1. Dissolve the yeast in lukewarm water with the sugar. 2. Combine the flour, salt, egg and diced bread roll in a large bowl. 3. Allow the yeast to rise, then add to the ingredients in the bowl and knead for approx. 10 minutes. Dust a baking sheet with flour. Shape the dough into 4 rolls and place on the sheet. Cover, and allow the dough to rise.4. Bring salted water to a boil in a saucepan, then carefully lower the dough rolls into the water, one or two at a time. Cover with a lid, and simmer for approx. 20 minutes. 5. Test the mixture with a toothpick, they should be light and airy when ready. 6. Remove the dumplings from the water and cut into slices. Directions sauerkraut: 1. Cut the bacon into strips and dry fry in a pan until brown and crispy. Remove and set aside. 2. Chop the onion and fry in butter until translucent. Add the sauerkraut and its liquid to the pan and cook until ten-der. Stir in the bacon, and season to taste with salt, pepper and caraway seeds.3. Dissolve the starch in water and stir into the sauerkraut. Simmer for a few minutes, then remove from the heat. 4. Season to taste with sugar and vinegar.

TIP: Allow the roast to absorb the seasoning for 45 minutes before putting it in the oven.

Dobrou chut´

Recipe by: Petr Stanek, Hettich Czech Republic

November

4 Mon

5 Tue

6 Wed

7 Thu

8 Fri

9 Sat

10 Sun

25 Mon

26 Tue

27 Wed

28 Thu

29 Fri

30 Sat

1 Sun

11 Mon

12 Tue

13 Wed

14 Thu

15 Fri

16 Sat

17 Sun

18 Mon

19 Tue

20 Wed

21 Thu

22 Fri

23 Sat

24 Sun

28 Mon

29 Tue

30 Wed

31 Thu

1 Fri

2 Sat

3 Sun

Serves 4Ingredients roast pork:1 tbsp each of vegetable oil, prepared mustard, garlic powder, salt 2 tbsp caraway seeds 1 tbsp ground black pepper 1 kg roast pork 1 medium onion 125 ml beer (or water) 1 tbsp cornstarch 2 tbsp butterIngredients yeast dumplings:1/2 sachet dry yeast 1 tsp sugar 500 ml warm water 500 g flour 2 tsp salt 1 egg 1 bread roll

Roast pork with dumplings and sauerkraut

Directions roast pork: 1. Mix together the vegetable oil, mustard, caraway seeds, garlic powder, salt and pepper and rub over the roast pork.2. Dice the onion, then place in a large roasting pan and pour in the beer. Put the roast in the roasting pan and cover with foil.3. Preheat the oven to 165 °C and roast for 1 to 1 1/2 hours, basting and turning it occasionally.4. Remove the roast from the oven. Save the juices in the roasting pan and add the cornstarch and butter, simmering gently until thickened.

Ingredients for sauerkraut:4 rashers bacon 1 medium onion 500 g sauerkraut (with liquid) salt, pepper 1 tsp caraway seeds 1 tsp cornstarch 2 tsp cold water sugar, vinegar

Directions:1. Sift the flour, baking powder and ginger. Fold into the oatmeal, sugar and margarine and combine well.2. Make a well in the middle of the mixture, and place the warm treacle and egg in it. Combine, adding enough milk to make a firm mixture. 3. Preheat the oven to 180°C. Pour the mixture into a greased baking tray and bake for approx. 1 1/2 hours.4. Leave the parkin to cool in the tray, then cut into squares.

TIP: Parkin will stay moist and tender for a long time if stored in an airtight container!

Enjoy!

Recipe by: Colin Patterson, Hettich UK

December

2 Mon

3 Tue

4 Wed

5 Thu

6 Fri

7 Sat

8 Sun

23 Mon

24 Tue

25 Wed

26 Thu

27 Fri

28 Sat

29 Sun

9 Mon

10 Tue

11 Wed

12 Thu

13 Fri

14 Sat

15 Sun

30 Mon

31 Tue

1 Wed

2 Thu

3 Fri

4 Sat

5 Sun

16 Mon

17 Tue

18 Wed

19 Thu

20 Fri

21 Sat

22 Sun

25 Mon

26 Tue

27 Wed

28 Thu

29 Fri

30 Sat

1 Sun

Yorkshire Parkin

Serves 6

Ingredients:125 g flour1 tsp baking soda2 tsp powdered ginger250 g oatmeal250 g Demerara sugar (brown sugar)250 g margarine250 g molasses (black treacle)1 eggmilk

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