RECIPE BOOK - MediaShop · lemon slices or pepper corn. • Always use a cover and take care that...

RECIPE BOOK

Recommended by your culinary specialist Cathy Mitchell!

These recipes can also be found in other languages online: https://www.mediashop.tv/DE/livington-copperline-eckpfanne/

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https://www.mediashop.tv/DE/livington-copperline-eckpfanne/

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Table of content

Steam cooking with the Livington Copperline Square Pan .........04

Corn on the cob ...................................................................................................04

Steamed Salmon with asparagus ..............................................................05

Simple roast chicken ..........................................................................................06

Chili con Carne ..................................................................................................... 07

Classic Lasagne ....................................................................................................08

Tempura Mix ...........................................................................................................09

Simple white bread .............................................................................................10

Apple pie ...................................................................................................................11

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STEAM COOKING WITH THE LIVINGTON COPPERLINE SQUARE PAN

Steam cooking is excellent for the preparation of vegetables, as colours and nutrients are preserved:

• You can steam cook with the Livington Copperline Square Pan using the steam tray or the fry basket.

• On use of the fry basket, remove the handle. Add a cupful of liquid (approxi-mately 240 ml) of for example, water, white wine or bouillon, and for seasoning, lemon slices or pepper corn.

• Always use a cover and take care that the liquid does not boil over.

• Listed below are approximate steaming times for some of the most popular vegetables.

Ingredient Steaming time

artichokes 25 – 40 minutes

broccoli (stalk) 8 – 12 minutes

brussels sprouts (fully cleaned) 8 – 15 minutes

cabbage 6 – 10 minutes

whole baby carrots 10 – 12 minutes

cauliflower (floret) 5 – 10 minutes

potatoes (fully washed) 15 – 20 minutes

CORN ON THE COB

Preparation guidelines:1. Fill the Livington Copperline Sqare Pan with water and bring to the boil. On no account add salt to the water. Add 2 table spoonfuls of sugar to the water.2. Strip the corn shortly before preparation. Place the corn in boiling water, cover and leave to stand for a further 3 to 4 minutes. Do not over boil.3. Serve with butter and salt.

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Preparation guidelines:1. Place the Livington Copperline Sqare Pan on the cooker hob at a medium temperature and add bouillon, white wine, spring onion and lemon slices. Set aside one lemon slice for each fillet.2. Cover, bring to the boil and leave to simmer for 5 minutes taste enhancement.3. Season the fillets with salt and pepper and place them on the steam tray with a lemon slice. Put the tray in the pan, reduce temperature from medium to low and cover. Let the fillets steam cook for approximately 5 minutes.

4. Arrange the asparagus around the fillets on the steam tray. Cover and roast gently for approximately 2 minutes, until the fillets turn brown.

5. If desired, take the lemon slices from the liquid. Thicken with 1 table spoon of corn flower and 2 table spoonfuls of water and stir until a creamy substance emerges. Continue to stir until the substance becomes more solid, and afterwards, pour over the fillets.

STEAMED SALMON WITH ASPARAGUS

Ingredients180 ml chicken or vegetable bouillon60 ml white wine1 spring onion, sliced1 untreated lemon, thinly sliced2-4 skinless salmon filletssalt and pepper1 asparagus bunch with the ends cut off1 tablespoon of corn flower

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Preparation guidelines:1. Pre-heat the oven to 180° degrees.

2. Pour olive oil into a large freezer bag. Moisten the potatoes, carrots and onion with oil in a freezer bag. Wash the chicken and carefully pat it dry with a paper towel and coat it with olive oil. Season the chicken (inside and out) generously with the roast chicken spice mix.

3. Lay the chicken on the steam tray in the Livington Copperline Square Pan. Arrange the vegetables around the chicken. Place the chicken and vegetables in the pre-hea ted oven to roast until the skin is browned and crispy. The vegetables should be tender. Put a roasting thermometer in the thickest part of a joint, in order to check the temperature. The roast chicken is well-done at a temperature of 75° degrees and should reach this temperature in approximately an hour and a half. Leave the chicken to settle for 10 minutes, before carving, and then serve with vegetables.

SIMPLE ROAST CHICKEN

Ingredients2 tablespoons of olive oil8 red potatoes, cut in half or

quartered (according to size)1 packet of baby carrots (500 g)1 onion, roughly chopped1 whole chicken (2 kg) 1 roast chicken spice mix (for

example – a blend of 4 tablespoonfuls of salt with 2 tablespoonfuls of garlic granules, 1 table spoonful of onionpowder, 1 table spoonful ofground pepper, 1 table spoonful of celery salt and 1 table spoonful of dried parsley)

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Preparation guidelines:1. Place the Livington Copperline Square Pan on the cooker hob at a medium temperature with ground beef and onion to brown until the beef is no longer pink and the onion is glazed. Run a wooden spoon with a scrunched up paper cloth through the beef in order to eliminate excess fat.2. Add tomato sauce, diced tomatoes, beans and the seasoning. Stir. Cover and leave to boil at a low temperature setting for 30 minutes, and stir every now and then.3. Serve with corn bread and chopped onion and garnish with grated cheese.

CHILI CON CARNE

Ingredients500 g roasted ground beef1 chopped onion1 can of diced tomatoes (400 g)1 can of tomato sauce (240 g)1 can of drained, black beans

(400 g can, 240 g drained)1 can of drained pinto-beans

(quail beans) (400 g can, 240 g drained)

1 can of drained, red kidney beans (400 g can, 240 g drained)

1 chili seasoning mix (for example – a blend of 60 g corn flower with 2 tablespoons of ground chilli, 1 tablespoon of ground paprika, 1 tablespoon of garlic granules, 2 tablespoons of sugar, 2 tablespoons of ground carawayseed, 2 tablespoons of salt and2 tablespoons of dried parsley)

corn bread as a side-dish1 chopped onion and grated cheese

to garnish

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Preparation guidelines:1. Put the roasted ground beef and salami, with 1 table spoonful of garlic, in the Livington Copperline Square Pan, at a medium temperature setting and leave to brown.2. Add marinara sauce. Stir and ladle out a part of the sauce, leaving approximately a third of the sauce in the pan, in order to cover the base.3. Mix ricotta, egg, the remaining garlic, oregano and half of the mozzarella together in a separate dish. Put to one side.4. For the lasagne, place 3 lasagne leaves on top of the sauce remaining at the bottom of the Livington Copperline Square Pan.5. Pour half of the ricotta mix and half of the baby spinach over the lasagne leaves. 6. Place 3 lasagne leaves on top of the spinach in an opposing direction and add half of the beef sauce and a layer of mozzarella over it.7. On top of that, lay an additional 3 lasagne leaves in an opposing direction and cover with the rest of the ricotta mix and the spinach.8. Cover the 3 additional lasagne leaves with the remaining beef sauce and the remaining cheese.9. Bake in the oven at 200° degrees. After 15 minutes, lower to 180° degrees and bake for a further 45 minutes to an hour.

CLASSIC LASAGNEIngredients:250 g roasted ground beef250 g chopped salami2 tablespoons of crushed garlic1200 ml of marinara sauce (ready made tomato sauce)450 g ricotta1 egg1 tablespoon oregano250 g grated mozzarella250 g fresh baby spinach1 packet of leaves of lasagne,

uncooked (15 portions)

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Preparation guidelines:1. Mix the flour with baking powder and se same oil. Add iced water and stir until it is lovely and soft.2. Add vegetables, shrimps or chicken, a few pieces at a time to the tempura mix.3. Heat the oil (at 180° C) in the Livington Copperline Square Pan. Place the fry basket in the hot oil.4. Immerse the vegetables carefully in the oil, and fry until golden brown.

TEMPURA MIXIngredients:

You may use packets of tempura mix (preparation as stated on the packa-ging) or the following ingredient blend.

120 g flour1 tablespoon of baking powder1 tablespoon of sesame oil300 ml iced waterUse 60 g of corn starch, if necessary in a freezer bag (see tip) Oil for frying

Tempura tips::• Green beans, broccoli and asparagus benefit from a one-minute dipping in boiling water and a subsequent dipping in iced water before frying. • Drain and leave to dry before dipping in the tempura mix. Moisten the vegetables with corn starch beforehand in a freezer bag for a thicker layer.

Most suitable for:green beans • broccoli • asparagus, mushrooms • onion rings • cauliflowercarrot sticks • shrimps • chicken

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Preparation guidelines::1. Dissolve the yeast in warm water in a bowl. Add sugar, salt, oil and 360 g of flour and knead together to achieve a soft dough. Add the remaining flour gradually (always approximately 60 g all at once), in order to preserve a smooth dough.2. Put the dough on a floured surface and knead until it is smooth (approximately 8-10 minutes).3. Put it in a greased dish, turn over, so that the top side becomes greasy. Cover and leave to rise in a warm place until the volume of the dough has doubled (approximately an hour and a half).4. Pound the dough together and place it on a floured surface again. Divide the dough into two sections.5. Place both sections of bread side by side in the Livington Copperline Square Pan and leave to rise until just around the edge.6. Leave the sections of bread in the oven at 180 C for 30 minutes until they are brown. Spread with butter, if desired. Slice and serve.

SIMPLE WHITE BREAD

Ingredients1 small sack of dried yeast540 ml warm water3 tablespoons of sugar1 tablespoon of salt2 tablespoons of oil720-840 g flower

Tips:• The water should be lukewarm.• If your oven has a 40 C level that is ideal for the bulking of the dough.• If you have a food processor the whole mixing process can be carried out with the dough hook.• During bulking, cover the dough with a damp linen or cotton towel.

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Preparation guidelines:1. At a medium temperature, in the Livington Copperline Square Pan, bring the butter to a melted state. Cut the apple portions into 2 or 3 pieces, each according to preferred thickness, place in the pan and stir from time to time.2. Sprinkle the rest of the ingredients over the apples and stir well. Cover and continue to bake at a low level until the slices are tender. If necessary, add sugar and cinnamon for flavour.3. Remove from the oven if the apples are soft and the juice concentrated.4. Cut the puff pastry into 9 squares. Pierce some holes with a fork, so that the steam can evaporate, and place the apple pieces around it, among the square sections5. Bake in the oven at 200° C, for approximately 30 minutes, until the pastry has risen and is browned.6. Leave to cool for a short time and serve with ice cream.

APPLE PIE

Ingredients2 tablespoons of butter1,30 kg of Granny Smith apples, peeled, with the cores removed and cut each one into 8 portions 55 g granulated sugar3 tablespoons of corn starch2 tablespoons of cinnamon1 tablespoon of lemon juice1 prepared, defrosted puff pastry

RECIPE BOOK - MediaShop · lemon slices or pepper corn. • Always use a cover and take care that...

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