Recipes from Vivasan

Broccoli-strudel
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) |
| |
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
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. | |
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
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. | |
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
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"
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) |
| |
200 ml | Milk (preferably low-fat) |
250 ml | Cream |
25 gr |
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
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»
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
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 | |
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
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
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
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 |
| |
| 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
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 |
| |
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
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
Tzatziki
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
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. | |
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.
Viennese creamy veal goulash
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. | |
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
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. | |
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
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
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 | |
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
Pancakes with Mushroom Bolognese
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 |
1 | tablespoon of Seasoning Mix Fuego |
3 | tablespoons of Salsa Ai Funghi (60 g) |
1 | 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
Italian potato gnocchi with tomato sauce
Serves 4 people:
(400 g) | 1 can diced tomatoes |
1 t.s. | |
0,5 t.s. | |
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.
Aubergines baked with mozzarella
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.
