2014 Recipe calendar

Cod with Mediterranean vegetables

"Arfgen und Klütjen" (peas and dump- lings)

Asparagus and po- tato gratin with a pike-perch skewer

Vegetable curry with mint yoghurt

Dessert Renate

Beef and vege-tables with Asian noodles

Rissoles with potatoes, peas and carrots

Paella Marinera

Crispy waffles

Potato fritters à la maison

JulyJune

December

May

NovemberOctoberSeptember

August

Kanelbullar(Swedish cinna- mon pastries)

"Welf" pudding

January AprilMarchFebruary

The perfect recipe for every month - with HettichIn our recipe calendar, twelve members of staff at Hettich take you into their kitchens. They also open up their family cookery books to you, and present their personal favourite recipes. The calendar has a colourful mix of recipes for you: from crispy waffles in February, asparagus and potato gratin with a pike-perch skewer in June to "Welf pud-ding" in December.

We hope you really enjoy cooking these recipes - bon appetit!

Serves 4

Ingredients:

4 cod fillets 1 lemonSaltPepperFish seasoning 1 courgette2 spring onionsOlive oil6 tomatoesTomato seasoning250g sheep's cheeseThyme

Cod with Mediterranean vegetables

13 Mon

14 Tue

15 Wed

16 Thu

17 Fri

18 Sat

19 Sun

20 Mon

21 Tue

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25 Sat

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27 Mon

28 Tue

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31 Fri

1 Sat

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6 Mon

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January30 Mon

31 Tue

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Preparation:

1. Wash the cod fillets and pat them dry. Place 4 sheets of greaseproof paper in a row and place one cod fillet on each one.2. Squeeze the lemon and sprinkle 1/2 teaspoon lemon juice over each fish fillet. Season the fish fillets with salt, pepper and fish seasoning.3. Dice the courgette and slice the spring onions into rings, and divide equally among the fish fillets. Drizzle 1 tablespoon olive oil over each portion, and season the courgette and spring onions with salt and pepper.4. Cut the tomatoes into eight segments and place two on each fish fillet; season with tomato seasoning.5. Chop the sheep's cheese into cubes and divide equally among the portions.6. Sprinkle 1 tablespoon thyme over each portion.7. Fold the greaseproof paper together along the top and seal firmly. Twist the ends together (like a sweet) or tie them, and place the parcels on a baking sheet.8. Bake in the middle of a preheated oven at 180 °C for 30 minutes.

Tip: You can also sprinkle 1 tablespoon white wine over the fish fillets. Duchesse potatoes or baguette go well with this dish!

Inga Steinfort is a Market Analyst and responsible for CRM (customer loyalty management) Reporting.

Makes approx. 20 waffles

Ingredients:

1 jar morello cherries250g butter200g sugar2 sachets vanilla sugar 5 eggs500g flour2 tsp baking powder350ml milk50ml sparkling mineral water500ml vanilla ice cream

Crispy waffles garnished with vanilla ice cream and morello cherries

February10 Mon

11 Tue

12 Wed

13 Thu

14 Fri

15 Sat

16 Sun

17 Mon

18 Tue

19 Wed

20 Thu

21 Fri

22 Sat

23 Sun

24 Mon

25 Tue

26 Wed

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28 Fri

1 Sat

2 Sun

3 Mon

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27 Mon

28 Tue

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31 Fri

1 Sat

2 Sun

Preparation:

1. Drain the morello cherries and put in a cool place. 2. Melt the butter in a saucepan.3. Add the sugar, vanilla sugar and eggs.4. Stir in the flour and baking powder.5. Add the milk and mineral water.6. Whisk the dough for approx. 2 to 3 minutes on the highest setting of a hand mixer.7. Make the waffles.8. To service, garnish with one ball of vanilla ice cream and 5 to 10 drained cherries.

Tip: The waffles will be even crispier if you substitute oats or wholemeal flour for 100g of the flour. Place the cooked waffles in a row on a grid so they do not soften.

Mirco Erfurth works in the customer service for the Rhineland-Palatinate, Saarland and Luxemburg.

Serves 3

Ingredients:

12 potatoes1 day-old bread roll1 onion500g mince (half beef, half pork)1 tsp mustard1 eggMince seasoning200g peas3 carrots ButterSaltFresh parsley to finish

Rissoles with potatoes, peas and carrots

Preparation:

1. Peel the potatoes.2. Soak the bread roll in water for approx. 5 to 7 minutes until it expands.3. Finely chop the onion.4. Squeeze the liquid out of the roll.5. Place the mince, onion and bread roll in a bowl and knead together.6. Add the mustard, egg and seasoning and continue kneading.7. Shape the rissoles.8. Trim the peas, then peel and slice the carrots.9. Heat the oil in a pan and fry the rissoles well on both sides until cooked.10. Boil the potatoes for 20 minutes, then drain.11. Cook the peas and carrots together with a little salt until just firm to the bite, then drain in a sieve.12. Melt a little butter in a saucepan and coat the peas and carrots all over.

Tip: Garnish the potatoes with fresh parsley before serving!

Dirk Reimann is responsible for SAP-based support in Corporate IT.

March10 Mon

11 Tue

12 Wed

13 Thu

14 Fri

15 Sat

16 Sun

17 Mon

18 Tue

19 Wed

20 Thu

21 Fri

22 Sat

23 Sun

31 Mon

1 Tue

2 Wed

3 Thu

4 Fri

5 Sat

6 Sun

24 Mon

25 Tue

26 Wed

27 Thu

28 Fri

29 Sat

30 Sun

3 Mon

4 Tue

5 Wed

6 Thu

7 Fri

8 Sat

9 Sun

24 Mon

25 Tue

26 Wed

27 Thu

28 Fri

1 Sat

2 Sun

Serves 8

Ingredients:

Amarettini450g frozen strawberries500g frozen raspberries500g low-fat quark300g vanilla yoghurt250g mascarponeSugar Milk200ml whipping creamAlmondsButter

Dessert Renate

Preparation:

1. Place enough Amarettini in a large bowl to cover the base well.2. Defrost the strawberries, then puree with a little sugar and spoon over the Amarettini.3. Spread the frozen raspberries over the top.4. Stir together the quark, yoghurt, mascarpone, a little sugar and enough milk to make a mixture that is not too thick.5. Whip the cream and carefully fold in. Spread this mixture over the fruit.6. Fry the almonds in a little butter in a pan and spoon over the cream.

Tip: If you like, you can finely chop a ripe mango and combine it with the raspberries before you spread them over the pureed strawberries.

Gabriele Wüller is responsible for the development and implementation of cooperative marketing measures for customers.

April

7 Mon

8 Tue

9 Wed

10 Thu

11 Fri

12 Sat

13 Sun

14 Mon

15 Tue

16 Wed

17 Thu

18 Fri

19 Sat

20 Sun

21 Mon

22 Tue

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27 Sun

28 Mon

29 Tue

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1 Thu

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31 Mon

1 Tue

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5 Sat

6 Sun

Serves 4

Ingredients:

250g sugar snap peas1 bunch spring onions3 medium carrots1 garlic clove1 piece ginger (approx. 20g)800g potatoes2 tbsp oilSaltPepper 1-2 tbsp yellow curry paste400ml unsweetened coconut milk3-4 kaffir lime leaves 4-5 sprigs of mint300g full-fat yogurt (10% fat)Sugar

Vegetable and coconut curry with mint yoghurt

MayPreparation:

1. Trim, peel and wash the vegetables for the curry.Cut the spring onions into rings and slice the carrots. Peel and finely chop the garlic, and peel and finely grate the ginger.2. Peel the potatoes, then wash them and cut them into rough chunks.3. Heat the oil in a large saucepan and sauté the prepared ingredients, with the exception of the sugar snap peas, stirring continuously. Season with salt and pepper. Stir in the curry paste and heat through.4. Pour in the coconut milk and 1/4L water, and bring to the boil. Add the kaffir lime leaves, then cover and sim-mer gently for 15 to 20 minutes.5. Add the sugar snap peas 1 to 2 minutes before the end of the cooking time and cook.6. Meanwhile, wash the mint for the yogurt, shake it dry and cut into thin strips. 7. Stir the yogurt until smooth and season to taste with salt and pepper. Stir in the mint.8. Season the potato curry with salt, pepper and a pinch of sugar, and serve with the mint yoghurt.

Tip: Kaffir lime leaves are available from speciality stores and quality supermarkets. You can also use a thinly sliced lime instead.

Ilka Alefsen is Product Manager in Product Marketing for Drawer Systems and Runners.

5 Mon

6 Tue

7 Wed

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11 Sun

26 Mon

27 Tue

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31 Sat

1 Sun

12 Mon

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28 Mon

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1 Thu

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4 Sun

Asparagus and potato gratin with a pike-perch skewer

Serves 4

Ingredients for asparagus and potato gratin:

800g waxy potatoes1kg white asparagus1 tbsp cornstarch100ml cream SaltPepper75g grated cheese

Ingredients for the pike-perch skewer:

16 sage leaves4 pike-perch fillets (125g each)2 tsp vegetable oil2 tbsp lemon juice125ml vegetable stock (1/2 tsp powder)

Preparation asparagus and potato gratin:2. Peel and slice the potatoes. Pre-cook in salted water for approx. 10 minutes, then drain. Peel the asparagus, then cut off the woody ends and slice into pieces approx. 5 cm long. Parboil in salted water for approx. 5 minutes and drain, reserving 150ml of the cooking liquid.2. Preheat the oven to 200 °C (gas mark 3, fan oven 180 °C). Combine the slices of potato and pieces of asparagus in a gratin dish (approx. 20 x 30 cm). Stir the cornstarch into 3 tablespoons of cream. Bring the asparagus water to the boil with the remainder of the cream, then stir in the cornstarch liquid and simmer for a further 2 to 3 minutes. Season to taste with salt and pepper. Pour the sauce over the potatoes and asparagus, and carefully fold in. Sprinkle over the cheese and bake in the middle of the oven for approx. 30 minutes.

Preparation of the pike-perch skewer:1. Wash and shake dry the sage leaves. Rinse the pike-perch fillets under water and pat dry. Cut into 16 equally-sized cubes, and thread onto 4 skewers, alternating bet-ween pieces of fish and the sage leaves, then season with salt and pepper. Heat the oil in a pan, then fry the skewers for about 5 minutes, turning so each side is cooked. De-glaze with lemon juice and vegetable stock, and leave to rest for approx.5 minutes. Serve the asparagus and potato gratin with a pike-perch skewer.

Tip: You can also use equal amounts of white and green asparagus for the gratin. And a meat skewer is a delicious alternative to this one with pike-perch!

Johannes Heider is a trainee, working in Marketing & Sales in the Hettich group.

June

2 Mon

3 Tue

4 Wed

5 Thu

6 Fri

7 Sat

8 Sun

16 Mon

17 Tue

18 Wed

19 Thu

20 Fri

21 Sat

22 Sun

30 Mon

1 Tue

2 Wed

3 Thu

4 Fri

5 Sat

6 Sun

23 Mon

24 Tue

25 Wed

26 Thu

27 Fri

28 Sat

29 Sun

9 Mon

10 Tue

11 Wed

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15 Sun

26 Mon

27 Tue

28 Wed

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31 Sat

1 Sun

Serves 3-4

Ingredients:

1/4L milk1 tbsp butter1/2 tsp saltNutmeg175g flour1 large eggSalt1 tsp butter800g fresh (or frozen) peasSugarVegetable stock (powder)Fresh parsley to finish

Arfgen un Klütjen (peas and dumplings)

July30 Mon

1 Tue

2 Wed

3 Thu

4 Fri

5 Sat

6 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

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Preparation:

1. Bring the milk to the boil.2. Add the butter, salt and nutmeg.3. Add all the flour at once and stir well until the dough comes away from the base of the saucepan in a lump.4. Remove the saucepan from the hob and allow the dough to cool slightly.5. Then whisk in the egg and make dumplings of approx. 2 to 3 cm in size. Put the dumplings on a plate and set aside.6. In the same saucepan, bring to the boil at least 1L water, 2 tsp salt and a little butter. Cook the peas in the water.7. Add the dumplings after about 5 to 10 minutes, and cook until the dumplings float to the top.8. Season to taste with a little sugar and vegetable stock powder.9. Stir in a handful of chopped parsley and a little butter before serving.

Tip: To make this more filling, serve with a little smoked ham.

Elke Meyer is Marketing Director Key Account Manage-ment Home.

AugustMakes approx. 12-16 fritters

Ingredients:

1kg potatoes5-6 finger-sized carrots2 small courgettes2 onions1 garlic clove4-5 small spring onions50g breadcrumbs3 eggs100g grated strong cheese (e.g. Quattro Formaggi)SaltPepper1 tsp mango and curry dipNutmegOil or lard for deep-frying

Other toppings:Smoked salmon, thinly sliced smoke ham, herb cheese etc.

Potato fritters à la maison

August

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

31 Sun

11 Mon

12 Tue

13 Wed

14 Thu

15 Fri

16 Sat

17 Sun

18 Mon

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28 Mon

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Preparation:

1. Finely grate the potatoes on a grater, saving the liquid. You can also use 1kg of ready-made mix (in which case do not use the 2 onions).2. Thinly slice or grate the carrots, courgettes, onions, gar-lic and spring onions. 3. Put the potatoes and their liquid, the chopped vege-tables, the breadcrumbs, eggs and cheese in a large bowl and combine thoroughly.4. Season well with salt, pepper, 1 teaspoon curry and mango dip, and the nutmeg.5. Set aside for 30 minutes to 1 hour, then knead again well.6. Heat the oil in a large non-stick pan. Put large table-spoons of the mixture in the hot oil and press down to make a flat fritter approx. 6 to 7 cm in diameter. Fry the fritters until crispy on one side, then turn over and conti-nue frying until golden. Drain, and serve warm.

Tip: Make sure the oil doesn't get too hot while cooking to prevent the fritters from burning. If using a topping, place on the fritters as soon as they are cooked and set aside for a few moments. The fritters go well with a green salad and a dressing of cream, lemon and a little fig mus-tard!

Ralf Müterthies is responsible for Concept Management at Hettich, and thus for new kitchen and living concepts.

Ingredients:

200ml olive oil4 king prawns4 Dublin Bay prawns2 tomatoes250g small calamari or calamari rings400g rice1L fish stockPinch saffron powder1/4L stock250g cooked musselsSalt

Paella Marinera

September

8 Mon

9 Tue

10 Wed

11 Thu

12 Fri

13 Sat

14 Sun

29 Mon

30 Tue

1 Wed

2 Thu

3 Fri

4 Sat

5 Sun

15 Mon

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1 Mon

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7 Sun

Preparation:

1. Heat the oil in a paella pan.2. Fry the king prawns and Dublin Bay prawns, then re-move and set aside.3. Pour boiling water over the tomatoes, then skin and chop them.4. Fry the calamari in the oil and stir in the tomatoes.5. Add the rice, then pour over the fish stock and season with salt.6. Combine the saffron powder and the stock, and stir into the fish.7. Cook over a high heat for 10 minutes, then simmer over a low heat for a further 10 minutes.8. Add the mussels, king prawns and Dublin Bay prawns and heat through in the rice.9. Leave to stand for a few minutes before serving.

Tip: Arrange the cooked Paella Marinera in portions on warmed plates.

Michael Ohle provides support for dealers and direct customers in South-East Europe.

Serves 4

Ingredients:

500g beef (for beef roulades)3 pepperonis1 kohlrabi2 onions1 red pepper2 tomatoes1 cucumber4 carrots2 tsp rapeseed oil1-2 tsp mustard500g Asian noodles (spicy)Soy sauceSalt Pepper200ml beef stock (powder)

Beef and vegetables with Asian noodles

October

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

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20 Mon

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29 Mon

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1 Wed

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5 Sun

Preparation:

1. Chop all the ingredients: beef, pepperoni and kohlrabi into thin strips; onions, pepper and tomatoes into dice; de-seed and dice the cucumber, and slice the carrots.2. Fry the beef in oil.3. Add the onions and mustard and fry for a few mo-ments.4. Then add the carrots and kohlrabi, and simmer for ap-prox. 10 minutes.5. Stir in the pepper, tomatoes, pepperoni and cucumber, and simmer for a further 5 minutes.6. Deglaze with stock.7. Cook the noodles until they are just firm to the bite.8. Season the beef and vegetables to taste with soy sau-ce, salt and pepper.9. Drain the noodles and combine with the beef and vegetables or serve separately.

Tip: Add Crème fraîche as a finishing touch!

Jutta Kaul works in Quality Management at Hettich.

Makes approx. 30 pieces

For the dough:

150g butter (or margarine)500ml milk 50g yeast 150g sugar 1 tsp salt 1 tsp ground cardamom1kg wheat flour

For the filling:

75g butter (or margarine)100g sugar 1 tbsp cinnamon 1 egg

Kanelbullar (Swedish cinnamon pastries)

Preparation:

1. Melt the butter or margarine, then add the milk and heat slightly. Dissolve the yeast in the milk, then stir in the sugar, salt, cardamom and flour. Knead the dough until smooth. 2. Cover the dough with a towel and leave to rise for approx. 30 to 45 minutes.3. Knead the dough again and then divide into three pieces. Roll each piece out into a thin rectangle and brush with melted margarine. Stir together the cinnamon and sugar and spread generously over the rolled-out dough. Roll up the rectangles and cut into slices approx. 3 to 4 cm thick.4. Place the pieces on the baking sheet and leave to rise for a further 30 minutes. Then brush the "Kanelbullar" with egg and sprinkle over a little sugar.5. Bake in the middle of a preheated oven at 250 to 275 °C for 5 to 8 minutes, then cover and leave to cool.

Tip: The Kanelbullar taste best while still warm and served with a cup of coffee!

Jens Jüngling is developing the concept for knowledge management within the group, and supports the product managers with its implementation.

November

3 Mon

4 Tue

5 Wed

6 Thu

7 Fri

8 Sat

9 Sun

24 Mon

25 Tue

26 Wed

27 Thu

28 Fri

29 Sat

30 Sun

10 Mon

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17 Mon

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27 Mon

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1 Sat

2 Sun

"Welf" pudding

Serves 4

For the cream:

1 sachet vanilla sugar 500ml milk30g cornstarch 2 egg whites

For the wine foam:

1 egg2 egg yolks1 level tbsp cornstarch50g sugar250ml white or apple wineGrated rind of half a lemon1 tbsp lemon juice

For the cream:

1. Stir together the vanilla sugar and 6 tablespoons of milk.2. Bring the remainder of the milk to the boil.3. Remove from the hob, then stir in the cornstarch and bring briefly to the boil.4. Whisk the egg white until very stiff.5. Fold the whisked egg white and the stirred-up milk into the boiled milk.6. Then pour the pudding into a bowl until it is half full.

For the wine foam sauce:

1. Put the egg and the egg yolk, cornstarch, sugar, white or apple wine, the lemon rind and the lemon juice in a small saucepan and stir well.2. Heat in a water bath or on the hob for approx. 20 mi-nutes (do not boil) and whisk until a thick bubble rises up.3. Cool, then pour the wine foam sauce onto the white cream.

Tip: Garnish the dessert with chocolate sprinkles before serving!

Kerstin Bulthaup is a Product Management assistant for the double-walled drawer system InnoTech.

December

8 Mon

9 Tue

10 Wed

11 Thu

12 Fri

13 Sat

14 Sun

29 Mon

30 Tue

31 Wed

1 Thu

2 Fri

3 Sat

4 Sun

15 Mon

16 Tue

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20 Sat

21 Sun

22 Mon

23 Tue

24 Wed

25 Thu

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28 Sun

1 Mon

2 Tue

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6 Sat

7 Sun

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