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Recipes from Vivasan






Broccoli-strudel

 




Serves 4

1 roll

Puff pastry rolled out with a rectangle

400 gr

Broccoli

1 tbs.

VIVASAN seasoning mix Agliata (10 gr)

250 gr

Soft cream cheese, for example, Almette

100 gr

Grated cheese (any hard cheese)

 

VIVASAN seasoning, herbs with sea salt, pepper

For coating

1

Yolk whipped with milk

 

Sesame

 

Black cumin

 

Cooking

1. To prepare the filling broccoli, washed, cut into pieces and cook in a little water to the elastic state (not cook until soft).

2. Stir cream cheese until you get a homogenous consistency. Add seasoning mix Agliata, herbs with seas salt, pepper and stir well.

3. СPut cheese filling in the middle of the rolled dough and spread broccoli evenly on top. Then roll up puff pastry (strudel), oil with whipped egg yolk and sprinkle with sesame and black cumin.

4. Bake for 20-25 minutes in a preheated to 200 ° C oven at a lower level until golden brown, serve at own discretion either cold or hot.






Colourful salad with yoghurt dressing



 

Prep time: 10 minutes
Cook time: 10 minutes
                                                                                                                 
Total time: 20 minutes

 

Serves 4

2

Carrot

1

Yellow pepper

½

Cucumber

120 gr

Cherry tomatoes

4 - 6

Radish

½

Iceberg lettuce (butter-head lettuce)

Dressing

 

2 tbs.

VIVASAN seasoning mix  Primavera or Agliata (20 gr)

180 gr

Natural yoghurt (for example, Greek)

 

Lemon juice

 

Cooking

1. Wash vegetables and lettuce thoroughly and let the water drain away.

2. Scrape a carrot and a cucumber, cut the cucumber in half and cut thin. Cut pepper in half, remove the seeds and cut into thin strips, each approximately 3 cm in length. Cut cherry tomatoes and radish into 4 parts, cut Iceberg lettuce into strips.

3. To make dressing properly stir yoghurt with seasoning mix Primavera or Agliata. If desired, add lemon juice.

4. Lay out vegetables and lettuce on plates and add dressing.  






Shrimp cocktail




 

Prep time: 20 minutes
Cook time: 5 minutes
                                                                                                                 
Total time: 25 minutes

 

Serves 4

4

Lettuce leafs

2

Oranges

200 gr

Boiled shrimps

Sauce

 

2 tbs.

VIVASAN seasoning mix Agliata or Primavera(20 gr)

100 gr

Natural yoghurt

100 gr

Mayonnaise

 

 

Cooking

1. To make cocktail sauce, blend the seasoning mix with yoghurt, let stew for 10 minutes and then add mayonnaise.

2. While the sauce is steaming, wash the lettuce leafs. Peel oranges and cut them or divide into slices.

3. Mix shrimps and orange pieces with the cocktail sauce.

4. Put lettuce leafs and cups and decorate with shrimp cocktail on top.





Cisco fillet with saffron cream sauce





 Prep time: 40 minutes
 Cook time:10 minutes
                     
Total time: 50 minutes 

 

Serves 4 

400 gr

Celery (stalks)

500 ml

VIVASAN vegetable soup-broth (prepared following instructions on a can)

100 ml

White wine

180 ml

Low-fat dairy cream for the sauce

 

VIVASAN herbs with sea-salt, pepper, saffron

800 gr

Cisco fillet (or perch or any white fish)

5 gr

Butter

 

 

Cooking

1. Wash, scrape, dice celery and boil it in broth until completely soft. Put aside a few pieces for decoration.

2. Pour out 100 ml of broth; put the remaining broth aside for now.

3. Blend white wine, poured broth and dairy cream for the sauce with celery dice until pureed; put back in the pot; bring to boil and season with sea salt with herbs, pepper and saffron.

4. Put the fish fillet in the remaining hot broth and simmer for approximately 8 minutes.

5. Meanwhile, warm up butter in the frying pan; place the remaining celery dice into the pan and fry until golden brown.

6. the fish fillet on plates, pour on the sauce and decorate with celery pieces.

 

 

For a well-balanced menu we recommend the following on the side:  Boiled potato and vegetables





Fish fillet on a vegetable "pillow"

 




Prep time: 30 minutes
Cook time: 30 minutes
                   
Total time: 60 minutes 

Serves 4

4

Carrot

3

Leek ( green onion) 

1

Green-leaf lettuce

200 ml

VIVASAN Vegetable soup-broth (prepared following instruction on the can)

100 ml

Dry vermouth (Cinzano or Martini)

20 gr

Butter

1

(Common) Onion

100 gr

Mushrooms

800 gr

Fish fillet (for example, cisco or perch)

 

VIVASAN herb seasoning with sea salt, pepper

200 ml

Milk (preferably low-fat)

250 ml 

Cream

25 gr

VIVASAN Seasoning mix Agliata

 

Cooking

1.Wash and cut vegetables into thin strips, chop onions, slice mushrooms. Preheat the oven to 200 ° C.

2. Put in the broth finely chopped vegetables, except mushrooms and onions, add vermouth and stew for 4 minutes until elastic.

3. Upon completion pour the juice out of the stewed vegetables into the measuring cup. Put vegetables in a warm place.

4. Oil a deep baking dish; lay out the chopped onions and mushrooms.

5. Put fish fillet, seasoned with herbs with sea salt and pepper, in a baking dish skin side down, pour the vegetable juice on top and cover with aluminum foil. Bake in the oven at 200 C for about 15 minutes.

6. In the meantime, boil the dairy cream with the seasoning mix Agliata.

7. When the fish fillet is ready, mix the sauce with the liquid that formed in a baking dish. Arrange vegetables on plates, put the fish and pour the sauce.

 

For a well-balanced menu we recommend the following on the side: rice, baked potatoes and buckwheat





Stuffed pork tenderloin

 




Prep time: 15 minutes
Cook time: 25 minutes                          
Total time: 40 minutes

Serves 4

2

Pork tenderloin fillet 250 gr

70 gr

Dried, sun-dried tomatoes

70 gr

Green olives without seeds

50 gr

VIVASAN seasoning mix Napoli or Fuego with a small amount of vegetable oil

 

 

Cooking

1. To stuff pork tenderloin, cut two-thirds of each tenderloin by making incisions down the length.

2. Finely chop dried and sun-dried tomatoes and green olives and stuff them into the tenderloin.

3.  Tie up both, resulting from tenderloins, pork rolls with a string, dress with marinade with seasoning mix Napoli or Fuego, mixed with a small amount of vegetable oil.

 

Cooking stuffed pork roll on a grill:

Deep fry stuffed pork tenderloin (roll) on the grill on all sides. Then keep the roll on the grill for another 20 minutes (not directly over the coals), turning occasionally, until tender. Cut carefully and serve.





Vegetable pan with Italian dumplings « gnocchi»






Prep time: 15 minutes
Cook time: 10 minutes                                                                                                                 
Total time: 25 minutes

 

Serves 4

2

Carrots

1

Leek (green onion) 

200 gr

Frozen green bean

2 tbs.

Vegetable oil

500 gr

Potato dumplings «gnocchi»

100 ml

Water

2 tbs.

VIVASAN Vegetable  coup-broth (25 gr)

250 ml

Low-fat dairy cream

 

Pepper

 

Parmesan cheese (or any hard cheese)

 

 

Cooking

1. Scrape a carrot and cut into slices. Wash an onion and cut into thin rings. Defrost the beans and divide the pods into 3 parts.

2. Pour a little bit of oil in a frying pan and fry the gnocchi until golden brown.

3. Stew the carrots separately, then add the vegetable soup-broth and water, simmer on low heat for 2 minutes. 

4. the remaining vegetables and cream to the carrots, stew on low heat for another 3 minutes. Add the fried gnocchi, season to taste with vegetable broth and pepper and serve at the table. Serve parmesan separately. 





Grilled trout







Prep time: 5 minutes
Cook time: 20 minutes                                                                                                                  
Total time: 25 minutes

 

Serves 4

 

4

Entire river trout carcasses (about 350 gr each)

80 gr

VIVASAN Seasoning mix Agliata

20 gr

Butter

20 gr

Almond wedges

1

Untreated lemon

1 tbs.

Vegetable oil


 

Cooking:

 

1. Thoroughly wash the trout, dry with a paper towel and oil on the inside and on the outside with a mixture of seasoning mix Agliata with a small amount of vegetable oil.

2. Fry the trout on a pan-grill on medium heat for 6 minutes per side.

3. Fry the almond with butter on a regular frying pan until golden brown.

4. Serve the trout on plates, decorate with almonds and lemon slices.


 

For a well-balanced menu we recommend the following on the side: potato salad and baked vegetables.





Fall pumpkin and apple soup

 




  Prep time: 5 minutes
 Cook time: 10 minutes                                                                                                                   
Total time: 15minutes

 

Serves 4

 

2

Apples (preferably from your garden)

8 tbs.

VIVASAN Pumpkin soup Vitality(100 gr)

1 L

Water

 

Ground red chili pepper or bell pepper (to taste)

100 ml

Dairy cream

 

Bacon (pork fat, pork breast, pork loin)

 

Croutons (grenki- crackers)

 

Cooking

 

1. Wash the apples, remove seeds and cut into small cubes. Whip the cream into thick foam, mix dry pumpkin soup with water and boil.

2. Steam the sliced apple briefly in butter, then add to the pumpkin soup and cook on medium heat until tender for about 5 minutes while covered with lid. Then stir until pureed and season with chili pepper (or paprika) to taste.

3. Meanwhile, roast the bacon bits until crisp without adding fat / oil to the frying pan.

4. Pour the soup into preheated plates and decorate with whipped cream, croutons and slices of fried bacon.





Salmon fillet home-style






Prep time: 5 minutes
Cook time: 15 minutes                                                                                                                 
Total time: 20 minutes

 

Serves 4

 

4

Fresh salmon pieces (in total about 500 gr)

180 gr

Low-fat dairy cream (15-20%)

50 ml

Dry white wine

2 tbs.

Seasoning mix Primavera (16 gr)

1

Zucchini squash

1

Hot red pepper (chili)

2 tbs.

Vegetable oil

 

Cooking

 

1. Wash pepper and zucchini, scrape and dice.

2. Pepper the salmon chunks to taste and fry on both sides in a frying pan with oil. Remove the fried pieces of salmon from the pan and place in a warm place - in the pre-heated to 60 ° C oven.

3. To prepare the sauce - put chopped peppers and squash in the same frying pan and stew for a while. Then add the white wine and evaporate the mixture to half. Add low-fat dairy cream for the sauce and pour the seasoning mix Primavera, stew for another 2 minutes until the sauce is cooked.

4. Put finished pieces of salmon on a plate, pour the sauce.

 

 

For a well-balanced menu we recommend the following on the side:mangold and rice.





Baked vegetables







Prep time: 15 minutes
Cook time: 35 minutes                                                                                                                 
Total time: 50 minutes 

Serves 4

 

1

Onion

4

Carrot

1

Beetroot

4

Potato

2 tbs.

Olive oil

 

VIVASAN seasoning herbs with sea salt

 

Aluminium Foil

 

 

Cooking

 

1. Preheat the oven to 230 ° C . Remove the husk from the bulb and cut the bulb into 4 pieces. Clean the rest of the vegetables and potatoes and cut into large pieces of approximately equal size.

2. Put the vegetables and potatoes on a baking sheet covered with baking paper. Drizzle with oil and sprinkle with seasoning herbs with sea salt.

3. Cover the pan with vegetables with aluminum foil and bake in the oven at a medium level for about 15 minutes. Then remove the foil, turn over the vegetables and bake for another 20 minutes without the foil. 





Beef fillet with mushrooms in cognac






 

Prep time: 10 minutes
Cook time: 15 minutes                                                                                                                  
Total time: 25 minutes

Serves 4

300 ml

Milk

3 tbs.

Vivasan Salsa ai Fungi (mushroom) 30 gr

4

Beef fillet

 

VIVASAN seasoning herbs with sea salt

2 tbs.

Vegetable oil

200 gr

Large mushrooms

50 ml

Cognac or brandy

 

Cooking

1. make the sauce - boil the milk, add Salsa Ai Fungi, stir and put in a warm place.

2. Season fillet with herbs with sea salt, and then fry on both sides in a little bit of oil until desired degree of readiness. Remove the fillets from the pan and put in a warm place.

3. Add peeled and sliced mushrooms in another hot pan and pour over with cognac (or brandy). The resulting liquid evaporate completely afterwards.

4.  Put fillets on a plate and pour the mushroom sauce ready. Cover with mushrooms.

 

For a well-balanced menu we recommend the following on the side: baked potato and a vegetable mix.





Monte-Pollo chicken leg quarters

 




Prep time: 10 minutes
Cook time: 30 minutes                                                                                                                  
Total time: 40 min

 

Serves 4

 

4

Chicken leg quarter (without bones) or chicken breast fillet

1 tbs.

VIVASAN Seasoning mix Agliata (12 gr)

1 tbs.

VIVASAN Seasoning mix Napoli (12 gr)

1 tbs.

Vegetable oil

 

Cooking  

 

Chicken leg quarters:

1. Preheat oven to 200 °. Cut chicken legs by making an incision with a knife, gently uncover, sprinkle with seasoning Agliata on the inside and close.

2. On the outside spread Napoli seasoning mixture with vegetable oil and lay the chicken legs out on a baking tray lined with baking paper.

3. Bake in a preheated oven at 200 ° C for about 30 minutes.

 Chicken breasts:

1. Cut chicken breasts by making an incision with a knife, gently uncover, sprinkle with seasoning Agliata on the inside and close.

 2. On the outside spread Napoli seasoning mix with vegetable oil and fry well on medium heat in a preheated frying pan with a little bit of oil.

 

For a well-balanced menu we recommend the following on the side: fried potatoes or baked potatoes with vegetables





Beef with noodles and vegetables in sauce






Prep time 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Serves 4

4 gr

Dried mushrooms (eg., white, boletus, butter mushrooms)

400 gr

Beef, cut into strips or cubes (better rump)

 

Corn starch

2 tbs.

Vegetable oil

220 gr

Carrot

200 gr

Frozen green peas

 

VIVASAN seasoning herbs with sea salt and pepper

100 ml

Pineapple juice

200 gr

Pineapple pieces

300 ml

Water

300 ml

VIVASAN mixed Vegetable soup-broth,, seasoned withRed curry

>

 

Fresh ginger

400 gr

Noodles (pasta, spaghetti)

 

Soy sauce

 

Cooking

1. Soak dried mushrooms in warm water for 30 minutes.

2. In the meantime, wash the carrots, scrape and cut into thin slices; slice and grate ginger.

3. Sprinkle the meat with starch, roast quickly in hot oil and set aside.

4. Stew the carrot in oil for about 5 minutes. Then add the frozen peas and continue to stew for about 10 -15 minutes. Season with herbs with sea salt and pepper.

 5. Boil the noodles "al dente" (until elastic, not soft), drain the water.

 6. While the vegetables are being stewed, and the noodles are being boiled, mix the pineapple juice with the vegetable broth and bring to a boil. Add to the vegetables as soon as they are ready; also add the mushrooms, pineapple cubes and grated ginger.

7. Mix the meat, the soy sauce, noodles and vegetables, heat and serve.

 

For a well-balanced menu we recommend: This dish already corresponds with a balanced diet 





Beef tenderloin medallions with Curry sauce

 




Prep time: 10 minutes
Cook time: 45 minutes                                                                                                                 
Total time: 55 minutes

 

Serves 4

 

4

Beef tenderloin medallions 150 gr each

 

Pepper, VIVASAN seasoning herbs with sea salt

2 tbs.

Vegetable oil

25 gr 

VIVASAN Seasoning Green curry or Red curry

250 ml

Dairy cream

 

 

Cooking

 

1. Fry the medallions in a pan with oil on both sides for about 1 minute, season with herbs with sea salt, pepper and remove from the pan.

2. Cook the medallions until ready in a pre-heated to 80 ° C oven for 40 minutes. Meat temperature should be 50 -60 ° C (50 ° C for a rare meat, 58-60 ° C for a well-done meat).

3. Shortly before the medallions are ready, take the dairy cream, add to them red or green curry to taste and boil, stirring occasionally.

4. Put the medallions on plates, pour the curry sauce and serve with a side.

 

 

For a well-balanced menu we recommend the following on the side: tagliatelle with broccoli and risotto..





Thai pumpkin cream soup

 




Prep time: 15 minutes
Cook time: 15 minutes                                                                                                                 
Total time: 30 minutes

 

Serves 4

400 ml

Coconut milk or regular one - partially skimmed (low-fat).

600 ml

Water

8 tbs.

VIVASAN Pumpkin soup (100 gr)

200 gr

Fresh Welsh onion (onion fistular)

1 tbs.

Olive oil

10-20 gr

VIVASAN Seasoning Red curry

 

 

Cooking

1. the pumpkin soup with milk and water.

2. Peel the onions, slice and stew for some time in a frying pan with a little bit of oil.

3. Add soup mix, and boil with constant stirring.

4. Season the soup to your taste with Curry and serve.





Chinese tagliatelle with pepper

 






Prep time: 10 minutes
Cook time: 10 minutes                                                                                                                  
Total time: 20 minutes

                      

Serves 4

500 gr

Chicken breast fillets

21 gr

VIVASAN Seasoning mix Fuego  or Green/Red Curry

300 ml

Dairy cream

1

Hot red pepper (chili)

400 gr

Asian noodles

2 tbs.

Vegetable oil

 

VIVASAN Seasoning herbs with sea salt

 

Cooking

1. Cut the chicken breasts and hot peppers into strips.

2. Pour the oil into a hot frying pan; roast the chicken pieces and season with a small amount of seasoning Fuego or Curry.

3. Remove the chicken from the pan and put chopped pepper in there, stew for a while.

 4. Pour the dairy cream on top and add the remaining seasoning Fuego or Curry.

5. Meanwhile, cook Chinese noodles until tender, in accordance with the recipe, then drain the water.

6. Put the chicken and noodles into the sauce and stir well.

 

 

For a well-balanced menu we recommend the following on the side: vegetable salad.





Tzatziki

 




Prep time: 5 minutes
Cook time: 10 minutes                                                                                                                 
Total time: 15 minutes 

                                                

Serves 4

1

Cucumber for salad (approximately 450 gr)

1,5 tbs.

VIVASAN Seasoning mix Agliata (18 gr)

 

Salt

500 ml

Natural yoghurt (eg. Greek)

½

Lemon

 

Cooking

1. Scrape the cucumber and cut it in half lengthwise, remove seeds with a spoon, then grate in a bowl using a potato shredder.

2. Salt the resulting cucumber pulp lightly and leave for about 20 minutes, until the juice is produced.

3. During this time, mix the remaining ingredients, including the half lemon juice.

4. Remove the excess liquid from the salted cucumber pulp (if necessary, use a special cloth or gauze) and then add the cucumber mass to the other ingredients.

5. Put finished creamy tzatziki in the refrigerator for at least 1 hour.

6. Greek tzatziki must be served very cold. 





Baked hake

 




Prep time: 15 minutes
Cook time: 20 minutes                                                                                                                  
Total time: 35 minutes

 

Serves 4

600 gr

Hake

100 gr

Butter

1

Onion

2 tbs.

VIVASAN Seasoning mix Primavera     

30 gr

Breading mix

 

Cooking

1. Finely chop the onion and place in a baking dish. Preheat the oven to 200 ° C

2. Cut the hake slices (1 cm thick) and put them on top of the onion.

3. Beat the butter; add the seasoning mix Primavera and a breading mix.

4. Spread this mixture on the fish evenly. Bake for about 20 minutes in a preheated oven at 200 ° C.

5. After 15 minutes bake until cooked on strong high heat.

 

 

 

For a well-balanced menu we recommend the following on the side: peas with carrots and rice.





Vegetarian lentil soup with pumpkins and pears





Serves 4

400 gr

Pumpkin

2

Bulbs

300 gr

Potatoes of waxy type (low starch)

2

Pears (100 gr)

2 tbs.

Lemon juice (20 gr)

1 tbs.

Cleaned pumpkin seeds (10 gr)

2 tbs.

Vegetable oil

1 tsp.

Pear syrup (5 gr)

1 L

VIVASAN Vegetable soup-broth

200 gr

Red lentils

3

Bunching onion

1 stalk

Majoran

 

VIVASAN Seasoning Summer Tuscan grass,, seasoning herbs with sea salt

 

 

Cooking

1. Remove the pumpkin seeds, put them aside, dice the pumpkin into cubes of 1 cm each, scrape onions and potatoes and dice them into 1 cm cubes as well. Then dice the pears and sprinkle them with lemon juice.

2. Fry pumpkin seeds in a frying pan on medium heat without adding fat / oil until lightly golden brown and appearance of fried sunflower seeds odor. Then, remove the seeds from the pan and set them aside.

3. Stew pumpkin and onion in a frying pan with oil until transparent. Add pear syrup, let caramelize slightly for another 5 minutes as a result of medium heat quenching. Add Vegetable soup-broth and boil. Then simmer for 5 minutes on medium heat, then add potatoes, lentils and sliced pears. Simmer for another 10 minutes on medium heat.

 4. During this time, chop the onion into thin rings, pluck majoran and together with seasoning Summer Tuscan grass and onions add to the pan and simmer until cooked for 2-3 minutes.

 5. Ready lentil soup spice to taste with sea salt and pepper, decorate with roasted peeled pumpkin seeds.





Viennese creamy veal goulash

 




Prep time: 10 minutes
Cook time: 30 minutes                                                                                                                 
Total time: 40 minutes

 

Serves 4

 

 

Vegetable oil

800 gr

Veal stew (Shoulder)

2

Chopped onions

1 tbs.

Tomato paste

2 tsp.

Paprika

1

Bay leaf

200 ml

White wine

3 tbs.

VIVASAN Vegetable soup-broth

250 ml

Dairy cream

20 gr

Fine wheat flour

1

Diced apple

 

 

Cooking

1. Pour the oil in a hot frying pan and fry the veal lightly on both sides.

2. Remove the meat from the pan, put the onion in and let it simmer with a little oil. Add tomato paste, paprika, bay leaf and pour the white wine.

3. Put the veal back in the frying pan; add water to completely cover the meat. Season with Vegetable soup-broth and stew for 2 - 2.5 hours at a pretty low temperature.

4. Mix the dairy cream well with flour, add it to the meat and stew for another 10 minutes. Add apples. Serve done goulash with noodles or egg macaroni "spaetzle" (noodles).

 

 

For a well-balanced menu we recommend the following on the side: mashed potatoes and braised carrots.





Beef stir-fry Wok

 




Prep time: 15 minutes                                                                                                                 
Cook time: 25 minutes
Total time: 40 minutes

 

Serves 4

1

Large cucumber for salad (near 500 gr)

1 tsp.

VIVASAN Seasoning herbs with sea salt

400 gr

Beef rump

1

A clove of garlic

1

Large chili pod

4

Bunching onion

3 tbs.

Peanut butter

3 tbs.

Sweet soy sauce

1 tsp.

Sesame oil

200 ml

VIVASAN Vegetable soup-broth (prepared following the instructions)

2 tbs.

VIVASAN Seasoning mix Fuego (25 gr)

 

Cooking

1. Scrape a cucumber, remove the seeds, and slice evenly. Sprinkle with herb seasoning with sea salt and let it stand for about 10 minutes. Then, wash pieces of cucumber in cold water and dry (let the water drain away).

2. Cut the meat lengthwise and diagonally to the fiber cut into thin strips.

3. Peel the garlic and chop finely. Cut chili pepper into thin strips. Cut one onion stalk into very thin rings and set aside. The rest of the onion cut into rings that are 2 cm thick.

 4. Hit two tablespoons of peanut butter in a wok frying pan (or any conventional deep frying pan), place the sliced meat there and stir fry until golden brown. Season with half of the seasoning mix Fuego and remove from the pan. Heat up soy sauce with a small amount of water in the wok quickly and add to the meat.

 5. Heat up the remaining peanut butter in a wok (or pan) and fry broad onion rings and sliced peppers for a few seconds. Add cucumber slices and fry for about 3 minutes, stirring occasionally, until semitranslucent.

6. Meat juice from the cooking broth and remaining seasoning Fuego put in a wok, simmer, stirring, for about 2 minutes. At the end of the season with sesame oil and seasoning herbs with sea salt to taste and garnish with onion rings.

 

For a well-balanced menu we recommend the following on the side: rice.





Thomas’ perch fillet recipe






Prep time: 10 minutes
Cook time: 15 minutes                                                                                                                 
Total time: 25 minutes 

 

Serves 4

4

Perch fillet 150 gr

1,5 tbs.

VIVASAN Seasoning mix Agliata (18 gr)

 

Butter

50 gr

Mascarpone or whole-fat cream

 

Cooking

1. Cut the fish into strips and sprinkle with seasoning mix Agliata.

2. Heat the pan, put the butter and fry the fish on medium heat not for too long.

3. Then add mascarpone or daily cream, let it boil and serve.

 

For a well-balanced menu we recommend the following on the side: boiled potatoes and vegetables





Special Zucchini salad

 




Prep time: 5 minutes
Cook time: 15 minutes                                                                                                                 
Total time: 20 minutes

Serves 4

3

Medium-sized zucchini (600 gr)

2

Pearl onion (leek) or Welsh onion (50 gr)

3

Tomatoes (300 gr) or cherry-tomatoes

½

Peperoncini (hot pod-pepper)

100 gr

Green olives (pitted)

Salad dressings

20 gr

VIVASAN Seasoning mix Agliata

4 tbs.

Vinegar

6 tbs.

Vegetable oil

 

Cooking

1. Mix ingredients for making a filling in a salad bowl.

2. Clean zucchinis, remove the seeds and cut into very thin circles.

3. Cut tomatoes into 8 pieces (cherry tomatoes cut in half), and cut onion into thin rings or cubes.

4. Cut pepper in half, remove the seeds and cut into thin strips.

5. Put all the cut vegetables and olives in the salad bowl with the dressing and gently stir.

 

 

For a balanced menu, we recommend adding:  baked potatoes and grilled fish or meat

Rich, savoury, hearty pancake rolls with original meat filling are a sure option.
 

 





Pancakes with Mushroom Bolognese

 




 

Serves 4 people 

 

For pancake batter:  

70 g

flour (5 heaped tablespoons)

140 ml

milk (skimmed milk possible)

1,5

tablespoons Salsa Ai Funghi (30 g)

2

eggs

 

a pinch of salt 

 

 


For “Mushroom Bolognese” filling:


300 g

fresh button mushrooms

300 g

minced beef

tablespoon of Seasoning Mix Fuego

tablespoons of Salsa Ai Funghi (60 g)

tablespoon vegetable oil

200 ml

any tomato sauce or diced tomatoes in tomato juice

 

Method of cooking:

1. Mix the pancake batter ingredients with a whisk or blender till beads appear on the surface and let it draw.

2. Meanwhile wash the mushrooms and cut them into quarters.

3. Now it’s time to make pancakes. Butter a pan or baking mold, spread the batter in a thin and even layer and cook it on both sides until golden brown. Keep ready-made pancakes warm by covering them with a lid (you also can keep them in the switched off oven heated up to 80 degrees).

4. Heat the pan again, pour the oil and fry the minced beef stirring it for 3-4 minutes. Before frying add the piquant seasoning Vivasan Fuego to the minced beef.

5. Add the sliced mushrooms and stew them with the meat for a few minutes.

6. Stir Salsa Ai Funghi and tomato sauce well. After that add them to the minced beef. Let it cool off a little bit.
 

Stuff each pancake with the minced beef and roll it carefully. We recommend to serve it with a cup of hot broth.
 

 





Italian potato gnocchi with tomato sauce

 



 

Serves 4 people:

(400 g)

1 can diced tomatoes

1 t.s.

of Angliata seasoning

0,5 t.s.

of Napoli seasoning

50 g

grated cheese (parmesan in the classic recipe)

20 g

butter

 

 

For gnocchi dough:

500 g

boiled potatoes

125 g

flour (the amount of flour depends on potato properties and may differ)

25 g

grated cheese (approximately 1 tablespoon)

 

Method of cooking potato gnocchi dumplings:

1. Dough-making: Add 1 tablespoon of grated cheese and a pinch of salt to mashed boiled potatoes. Mix flour in until the dough stops being sticky.

A little tip: you can change the colour of the dough to green, yellow or red with Vivasan seasonings: Curry red or green or Viva Vegetable.

2. Form gnocchi with the dough using a water-wetted teaspoon or special device.

3. Melt some butter in a pan, fry gnocchi on medium heat.

4. Put diced tomatoes in a stewpot, add Agliata and Napoli seasonings, bring it to the boil.

5. Add gnocchi dumplings to the tomato sauce, let it boil and take the pan off the stove.

6. Sprinkle with grated cheese right before serving.

We recommend you to serve this dish with fresh green vegetable salad for balanced diet.





Potato gratin





                                                                                                         
Total cooking time: 55-60 minutes

 

Ingredients for 4 people:

   

500 g

of potatoes

2

large carrots

1

medium cauliflower (you can take the broccoli or cauliflower)

1

large white onion

500 ml.

of cream (milk can, for example, non-fat)

4-5 tbs. 

Salsa Ai Fungi Vivasan

1 tbs. 

seasonings Primavera

1 tbs. 

seasoning Summer herbs of Tuscany

50-100 g

of any cheese grated

 

 

 

 

Preparation:

1. . Peel the potatoes and cut into thin slices. The remaining vegetables and cut into thin slices. Heat oven to 200 ° C

2. In a greased form to spread evenly chopped vegetables.

3. Mix Salsa Ai Fungi with cream or milk, the resulting mixture pour vegetables. Sprinkle seasonings to taste and Primavera Summer grass Tuscany, then - grated cheese.

4. Put the form in a preheated oven at 200 ° C (convection - 175 ° C) for 45 min.

Serve as a separate dish (with butter, sour cream, sprinkle with fresh herbs), or as a side dish to meat or fish.





Aubergines baked with mozzarella






Serves 4

800 g

middle-sized aubergine

Primavera or Agliata and Sea salt with herbs

300 g

mozzarella

1/2

oregano bunch

1/2

sweet basil bunch

500 g

tomatoes (canned)

100 g

flour

100 ml

olive oil

50 g

fresh grated parmesan

 

 

Cooking

1. Peel the aubergines, rinse them anddry with a napkin, then slice them in ca. 0.5 cm slices. Put the slices into a bowl, sprinkle with salt and let them stand for about 15 minutes.

2. Preheat the oven up to 180oC (up to 160oC with convection). Dice the mozzarella. Rinse the greens, dry them, remove the stems and mince. Put the tomatoes into a bowl and mash them. Mix the minced greens with the mashed tomatoes.

3. Get the aubergines out of the bowl, dry them with a napkin or a cloth. Dredge the aubergine slices. Heat a pan, add olive oil and fry the aubergine slices on both sides. After frying drain them on a dish cloth.

 4. Grease a baking dish; put the aubergine slices, mashed tomatoes and mozzarella into the dish in layers. Put the mashed tomatoes on top and sprinkle them with the parmesan. Bake in the oven for 10 minutes.





Vegetable frittata with parmesan





Serves 4

200 g

carrot

3

shallots

400 g

zucchini

1

tablespoon of olive oil

1

garlic clove

1 tbs.

rosemary

80 g

parmesan

4

eggs

3 tbs.

sour cream

VIVASAN Seasoning Summer Tuscan grassor Primavera seasoning herbs with sea salt


pepper

 

 

Cooking

1. Peel the carrot and the shallots, rinse the zucchini, peel it and grate thickly. Heat the olive oil in a pan, fry the vegetables in it for about 2 minutes. Peel the garlic and add it to the vegetables. Pour the rosemary. Stew the mixture for 1 minute.

2. Preheat the oven up to 200oC (up to 180oC with convection). Grate about 2 tablespoons of parmesan. Mix the eggs with the sour cream and the parmesan, add pepper and salt.

3. Lay out the vegetables into a round baking dish, pour the mixture of eggs and sour cream on top and bake in the oven for about 20 minutes. Before serving cut the frittata into pieces and sprinkle with the grated parmesan.

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