Family Cooking: Our 100 top recipes presented in one cookbook
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About this ebook
So you think there's no such thing as meals that appeal to every member of the family, won't dent the family budget, are quick to prepare and are also healthy? Far from it!
In this book, you'll find great ideas for recipes to help you bring variety to the family table. From original ideas for breakfast, small snacks, quick lunches and smart evening meals to enticing suggestions for a Sunday family meal, along with sweet treats -- there's something here for everyone and you'll never be short of ideas.
- Over 100 recipes to thrill every family - from traditional classics to trendy new recipes
- Easy-to-follow, step-by-step instructions
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Family Cooking - Naumann & Göbel Verlag
snacks!
Breakfast
Waffles
with fruit quark
Preparation time: approx. 20 minutes (plus baking time)
Per slice approx. 513 kcal / 2150 kJ
26 g P, 20 g F, 53 g CH
Makes 4 waffles
5 eggs
65 g sugar
250 g quark
1 sachet vanilla sugar
150 g flour
1 tsp baking powder
50 g butter
pinch of salt
5 tbsp milk
1 tbsp raspberry syrup
100 g mixed berries
pistachio nuts to garnish
butter for the waffle iron
1Whisk together the eggs and sugar, 150 g quark and the vanilla sugar. Fold in the flour and baking powder, and stir to make a smooth dough. Melt the butter in a saucepan and add to the dough with the salt. Combine everything well.
2Heat and butter a waffle iron. Put 3 tablespoons of dough onto the surface of the iron and bake golden waffles.
3Combine the remainder of the quark with the milk and raspberry syrup. Wash the berries and leave to drain. Fold into the quark. Sprinkle over the pistachios and serve with the waffles.
Fruit loaf
with raisins
Preparation time: approx. 20 minutes (plus rising and baking time)
Per slice approx. 291 kcal / 1218 kJ
6 g P, 8 g F, 46 g CH
Makes approx. 12 slices
750 g wheat flour
1 sachet dried yeast
50 g sugar
1 tsp salt
150 g currants
3 eggs
100 g butter
250 ml milk
flour for the worktop
oil for the dish
1Work the flour, dried yeast, sugar, salt, raisins, eggs, melted butter and lukewarm milk into a smooth dough. Cover and leave in a warm place until doubled in size.
2Knead on a floured worktop and shape into a loaf. Pre-heat the oven to 220 °C (Gas Mark 7). Put the dough in a greased loaf tin, cover, and leave to rise for a further 15 minutes.
3Place a container of water on the bottom of the oven, and bake the fruit loaf for 45 minutes.
English breakfast
with sausages and bacon
Preparation time: approx. 20 minutes (plus frying time)
Per portion approx. 318 kcal / 1331 kJ
23 g P, 24 g F, 2 g CH
Serves 4
1 tbsp oil
8 sausages, e.g. Cumberland
8 slices of bacon
4 eggs
4 tomatoes
1Heat the oil in a pan and fry the sausages on all sides. Remove from the pan and keep warm. Fry the bacon in the same fat until crispy. Remove from the pan and drain.
2Fry the 4 eggs in the pan. Wash the tomatoes. Cut out the stalks and slice the tomatoes. Arrange the sausages, bacon, eggs and tomato slices on plates, and serve with toast.
French toast
with fruit
Preparation time: approx. 20 minutes (plus standing and cooking time)
Per slice approx. 426 kcal / 1785 kJ
14 g P, 19 g F, 47 g CH
Makes 8 pieces
85 ml cream
5 eggs
40 g sugar
pinch of salt
8 slices white bread
2 tbsp butter
30 g brown sugar
fruit and fruit syrup of choice to garnish
1Whisk together the cream, eggs, sugar and salt. Arrange the bread in a gratin dish and pour over the eggs and cream. Leave to stand for 15 minutes, turning once.
2Melt the butter in a pan and fry the soaked bread until golden. Sprinkle with sugar, then turn the bread over and fry the other side. Top the fried toast with mixed fruits of choice and drizzle over the fruit syrup.
Scrambled eggs
with bacon and sausages
Preparation time: approx. 20 minutes
Per portion approx. 797 kcal / 3339 kJ
45 g P, 68 g F, 1 g CH
Serves 4
8 small sausages (e.g. chipolatas)
1 tbsp oil
150 g bacon
10 eggs
240 ml cream
salt
pepper
2 tbsp butter
freshly chopped parsley to garnish
1Heat the oil in a pan and fry the sausages on both sides until brown. Dice the bacon. Whisk together the eggs and cream, and season with salt and pepper.
2Heat the butter in a pan and fry the diced bacon until crisp. Pour over the eggs and cook until set. Finally, stir the sausages into the scrambled eggs and sprinkle with parsley.
Breakfast burritos
with kidney beans
Preparation time: approx. 15 minutes (plus baking time)
Per portion approx. 507 kcal / 2121 kJ
27 g P, 32 g F, 27 g CH
Serves 4
½ bunch spring onions
25 g butter
150 g kidney beans (tin)
6 eggs
½ bunch freshly chopped coriander
50 ml cream
150 g grated Gouda
salt
pepper
4 tortillas (ready-made)
sour cream to taste
1Trim, wash and dry the spring onions, then slice into thin rings. Sauté in the hot butter, stirring continuously. Put the beans in a sieve. Rinse under running cold water, then leave to drain. Add to the spring onions.
2Whisk the eggs, then mix with the coriander and cream. Add the egg mix to the onions and set, stirring continuously, over a medium temperature. Fold the cheese into the eggs. Cover and leave the cheese to melt, then season with salt and pepper. Pre-heat the oven to 170 °C (Gas Mark 2).
3Fill the tortillas with the bean mixture, then roll up and bake in a dish in the oven for about 5 minutes. Serve with sour cream if desired.
Porridge
with nuts and maple syrup
Preparation time: approx. 15 minutes (plus cooking time)
Per portion approx. 358 kcal / 1499 kJ
9 g P, 13 g F, 49 g CH
Serves 4
625 ml apple juice
½ tsp ground cinnamon
pinch of