Recipes from Vivasan

Broccoli-strudel
 

Serves 4

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

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

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 

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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:  

For “Mushroom Bolognese” filling:

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:

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:

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

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

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.