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2015 Recipe Calendar
The perfect recipe for every month - with HettichIn our recipe calendar, twelve of Hettich‘s staff open up their family cookery books and introduce you to their favourite recipes for you to bake yourself. The calendar presents a varied collection of recipes: from Carrot Bread in January, Thunderstorm Torte in June to Quiche Lorraine in October.
We hope you really enjoy baking these recipes - bon appetit!
Carrot Bread
Folded Bread with Herb Butter
Thunderstorm Torte
Raisin Buns
Chocolate Dream Cake
Quiche Lorraine
Chicken and Leek Flan
Frisian Crumble Cheesecake
Russian Honey Cake
Sekerpare
JulyJune
December
May
NovemberOctoberSeptember
August
Flakey Cake
Coconut Macaroons
January AprilMarchFebruary
Ingredients (for two 650 g loaves):
150 ml water50 g linseeds50 g sunflower seeds50 g pumpkin seeds
For the loaf‘s added carrots:250 g carrots350 ml carrot juice1 pinch salt1 pinch black pepper15 g demerara sugar (brown sugar) For the dough:50 g yeast75 g liquid natural sourdough starter (home made or from a sachet)350 g plain flour150 g rye flour10 g salt
Carrot Bread
Preparation:
1. Heat the water, pour over the seeds and leave them to stand for 2 hours until all the water has been absorbed. 2. Meanwhile, clean, peel and coarsely grate the carrots (to give approx. 200 g).3. Bring the salted, peppered and sugared carrot juice to boil, add the grated carrots and return everything to boil. Remove from the heat and leave to stand for 2 hours.4. Place the grated carrots in a sieve and strain well, keeping the carrot juice.5. Gently heat the juice (to no more than 32 °C), pour into a bowl, and in it dissolve the yeast and sourdough starter.6. Add the soaked mixture of seeds, both types of flour and the salt. Using a mixer (dough hook), thoroughly blend everything for 6 minutes or so. Now carefully com-bine the grated carrots with the dough. Cover the dough and let it rise for 15–20 minutes at room temperature.7. Grease baking tins. Divide the dough between the baking tins, cover them and let them rise again for 20 minutes at room temperature.8. Preheat the oven to 230 °C (top and bottom heat). As soon as the oven reaches temperature, place the loaves onto a baking sheet on the middle shelf and reduce the temperature to 210 °C. Bake the loaves for 40–45 minutes until golden.
Tip: Tastes best just buttered. A delicious bread for each cause – not just for vegetarians.
A recipe from Regina Neumann, secretary.
12 Mon
13 Tue
14 Wed
15 Thu
16 Fri
17 Sat
18 Sun
19 Mon
20 Tue
21 Wed
22 Thu
23 Fri
24 Sat
25 Sun
26 Mon
27 Tue
28 Wed
29 Thu
30 Fri
31 Sat
1 Sun
5 Mon
6 Tue
7 Wed
8 Thu
9 Fri
10 Sat
11 Sun
January29 Mon
30 Tue
31 Wed
1 Thu
2 Fri
3 Sat
4 Sun
Ingredients:
For the dough: 70 g butter400 g sugar2 dessertspoons honey2 eggs 2 tsp baking powder 370 g flour
For the cream:250 g butter1 tin evaporated milk 125 g sour cream 40 g chocolate
Russian Honey Cake
Preparation: 1. To make the dough, mix together the butter, sugar, honey, eggs, baking powder and flour.2. Divide the dough into 6–8 portions.3. Roll out each portion very thinly on baking paper. To prevent the dough from sticking to the rolling pin, lay cling film or baking paper on the dough before you roll it out.4. Bake the layers at 180 °C until golden. 5. They can be removed from the baking paper as soon as they have cooled down. 6. To make the butter cream, mix the evaporated milk and sour cream. 7. Spread the layers with the cream mixture and place one on top of the other. Don‘t spread the top layer with the cream mixture. 8. Once all the layers have been stacked, cover the top layer with baking paper and weigh everything down with a book.9. After 2–3 hours, melt the chocolate and spread it onto the the honey cake.
Tip: Before eating, leave in the refrigerator overnight for the flavours to develop. This cake isn‘t for slimmers, so invite lots of friends and relatives to enjoy it with you.
A recipe from Sonja Ramlow, who is in charge of Company Integration Management.
February 9 Mon
10 Tue
11 Wed
12 Thu
13 Fri
14 Sat
15 Sun
16 Mon
17 Tue
18 Wed
19 Thu
20 Fri
21 Sat
22 Sun
23 Mon
24 Tue
25 Wed
26 Thu
27 Fri
28 Sat
1 Sun
2 Mon
3 Tue
4 Wed
5 Thu
6 Fri
7 Sat
8 Sun
26 Mon
27 Tue
28 Wed
29 Thu
30 Fri
31 Sat
1 Sun
Ingredients:
500 g chicken breasts750 g leek200 g bacon2–3 dessertspoons vegetable oil
For the sauce:50 g butter50 g plain flour500 ml milkSaltFreshly ground pepperFreshly ground nutmeg
For the dough:400 g plain flour4 level teaspoons baking powder150 g yoghurt100 ml cooking oil1 egg1 tsp salt
100 g red pesto
Chicken and Leek Flan
Preparation:
1. Rinse chicken breasts under cold running water, dab dry and cut into small pieces. Wash and slice the leeks. Cut bacon into strips. Grease a baking sheet and preheat the oven to 200 °C (top and bottom heat) or 180 °C (fan assisted).2. Heat the oil in a pan and sear the meat. Set the meat aside on a plate. Soften the leek rings in the same pan for 10 minutes, stirring occasionally. Return the meat to the pan and remove from the heat.3. Melt the butter in a saucepan and stir in the flour. Add the milk and whisk thoroughly, making sure to remove all the lumps. Bring the sauce to boil and, stirring occasionally, sim-mer for a further 3 minutes on medium heat. Season to taste with salt, pepper and nutmeg. Mix the sauce with the meat and leeks.4. In a mixing bowl, combine the flour with the baking pow-der. Add the yoghurt, oil, egg and salt and knead with a mixer and dough hook on low speed. Now knead at top speed to produce a smooth dough. Briefly knead the dough once more on the work surface and then roll out on a baking sheet.5. Spread the dough with red pesto and evenly arrange the chicken and leek mixture over it. Garnish with the bacon and bake for about 30 minutes.
Tip: this savoury flan tastes wonderful while it‘s still warm but can also be made a day in advance and enjoyed cold. Cold, it is very moist and full of flavour. It goes well with a chilled white wine. And with a small salad, it also makes a great main dish.
A recipe from Larissa Ertner-Stolpmann, Technical Draughtswoman.
March 9 Mon
10 Tue
11 Wed
12 Thu
13 Fri
14 Sat
15 Sun
16 Mon
17 Tue
18 Wed
19 Thu
20 Fri
21 Sat
22 Sun
30 Mon
31 Tue
1 Wed
2 Thu
3 Fri
4 Sat
5 Sun
23 Mon
24 Tue
25 Wed
26 Thu
27 Fri
28 Sat
29 Sun
2 Mon
3 Tue
4 Wed
5 Thu
6 Fri
7 Sat
8 Sun
23 Mon
24 Tue
25 Wed
26 Thu
27 Fri
28 Sat
1 Sun
Ingredients:
200 g dark chocolate (70 % cocoa)200 g butter5 egg yolks20 g flour1 pinch salt5 egg whites200 g sugar
Chocolate Dream Cake
Preparation:
1. Chop the dark chocolate, melt with the butter in a bain-marie, mix thoroughly and remove from the bain-marie. Whisk in the 5 egg yolks.2. Add the flour. Whisk the egg white and salt until it forms peaks, gradually add the sugar and whisk for a further 2 minutes. Fold the whisked egg white into the chocolate.3. Spread everything into a springform cake tin lined with baking paper. 4. Bake in a preheated oven at 180 °C (top and bottom heat) for 50 minutes in the lower third of the oven. Allow the cake to cool down completely while it is still in the tin.
Tip: the cake can also be dusted with cocoa powder or icing sugar.
A recipe from Dr. Nina Stackelbeck, head of Corporate Communication.
Ingredients:
200 g dark chocolate (70 % cocoa)200 g butter5 egg yolks20 g flour1 pinch salt5 egg whites200 g sugar
April
6 Mon
7 Tue
8 Wed
9 Thu
10 Fri
11 Sat
12 Sun
13 Mon
14 Tue
15 Wed
16 Thu
17 Fri
18 Sat
19 Sun
20 Mon
21 Tue
22 Wed
23 Thu
24 Fri
25 Sat
26 Sun
27 Mon
28 Tue
29 Wed
30 Thu
1 Fri
2 Sat
3 Sun
30 Mon
31 Tue
1 Wed
2 Thu
3 Fri
4 Sat
5 Sun
Ingredients (for approx. 12 buns):
100 g raisins (soak for 2–3 hours)500 g flour1 sachet of dried yeast50 g softened butter100 g sugarFew drops of vanilla essence 1 pinch saltapprox. 300 ml waterMilk for brushing
Raisin Buns
Preparation:
1. Sift the flour into a bowl and combine thoroughly well with the yeast.2. Mix in the remaining ingredients (apart from the milk). Finally, add the drained raisins.3. Knead everything thoroughly with the mixer and dough hook (the dough should be smooth and elastic).4. In a warm place, allow the dough to rise in a covered bowl until it has doubled in size. Now knead the dough once again.5. With floured hands, make about 12 buns and place on a baking tray lined with baking paper (or in a muffin tin). Brush each bun with milk.6. Bake in the oven at 175 °C (fan assisted) for about 15–20 minutes.
Tip: the recipe can be varied by adding lemon or rum aroma. Instead of raisins, you can also use chocolate chips or chopped almonds.
A recipe from Andrea Klaus who provides project support in Corporate Marketing.
May
4 Mon
5 Tue
6 Wed
7 Thu
8 Fri
9 Sat
10 Sun
25 Mon
26 Tue
27 Wed
28 Thu
29 Fri
30 Sat
31 Sun
11 Mon
12 Tue
13 Wed
14 Thu
15 Fri
16 Sat
17 Sun
18 Mon
19 Tue
20 Wed
21 Thu
22 Fri
23 Sat
24 Sun
27 Mon
28 Tue
29 Wed
30 Thu
1 Fri
2 Sat
3 Sun
Thunderstorm Torte
Ingredients:
200 g ground hazelnuts180 g sugar1 tsp baking powder2 eggs2–3 bananasJuice of a lemon1 jar of cherries1 sachet of vanilla blancmange powder400 ml cream
Preparation:
1. Combine the hazelnuts, sugar, baking powder and eggs until smooth and pour into a greased springform cake tin. Bake for 30–35 minutes at 175 °C.2. Slice the bananas, coat with lemon juice and evenly arrange on the cold cake base. It‘s best to use a cake ring for this.3. Drain the cherries, keeping the juice. Bring the juice and the vanilla blancmange powder to boil, following the instructions on the sachet, but without topping up to the level of liquid indicated. Fold in the cherries and distribute everything over the bananas.4. Whip the cream and spread it over the cake as well.
Tip: garnish with chocolate sprinkles or anything similar.
A recipe from Kerstin da Costa, Technical Design Assistant.
June
1 Mon
2 Tue
3 Wed
4 Thu
5 Fri
6 Sat
7 Sun
15 Mon
16 Tue
17 Wed
18 Thu
19 Fri
20 Sat
21 Sun
29 Mon
30 Tue
1 Wed
2 Thu
3 Fri
4 Sat
5 Sun
22 Mon
23 Tue
24 Wed
25 Thu
26 Fri
27 Sat
28 Sun
8 Mon
9 Tue
10 Wed
11 Thu
12 Fri
13 Sat
14 Sun
25 Mon
26 Tue
27 Wed
28 Thu
29 Fri
30 Sat
31 Sun
Ingredients:
600 g flour 300 ml lukewarm water 40 g fresh yeast 2 tsp salt ½ tsp sugar 50 ml oil 125 g herb butter
Folded Bread with Herb Butter
Preparation:
1. Mix the flour, water, yeast, salt and sugar to make a dough and allow to rise for 15 minutes. Now mix in the oil and allow to rise for a further 20-30 minutes.2. Roll out the dough into a rectangle of the same size as the baking tray and spread thickly with herb butter. Cut lengthways into strips of about 5 cm in width and cut in half.3. Fold the strips of dough in zig-zag fashion and place on their ends into a springform lined with baking paper. Then allow to rise again for 20 minutes. 4. Bake for about 30–35 minutes at 200 °C. Remove the springform‘s ring and serve warm.
Tipp: instead of herb butter you can also use garlic butter, tomato paste and feta cheese or parmesan for the filling.
A recipe from Heike Sundermeier, Human Resources Recruiting Consultant.
July30 Mon
31 Tue
1 Wed
2 Thu
3 Fri
4 Sat
5 Sun
20 Mon
21 Tue
22 Wed
23 Thu
24 Fri
25 Sat
26 Sun
27 Mon
28 Tue
29 Wed
30 Thu
31 Fri
1 Sat
2 Sun
6 Mon
7 Tue
8 Wed
9 Thu
10 Fri
11 Sat
12 Sun
13 Mon
14 Tue
15 Wed
16 Thu
17 Fri
18 Sat
19 Sun
Ingredients (for approx. 20 pastries):
For the base: 450 g frozen puff pastryWater
For the crumble:200 g flour125 g butter100 g sugar1 pinch salt
For the glaze: Chocolate icing
Flakey Cake
August
3 Mon
4 Tue
5 Wed
6 Thu
7 Fri
8 Sat
9 Sun
24 Mon
25 Tue
26 Wed
27 Thu
28 Fri
29 Sat
30 Sun
31 Mon
1 Tue
2 Wed
3 Thu
4 Fri
5 Sat
6 Sun
10 Mon
11 Tue
12 Wed
13 Thu
14 Fri
15 Sat
16 Sun
17 Mon
18 Tue
19 Wed
20 Thu
21 Fri
22 Sat
23 Sun
27 Mon
28 Tue
29 Wed
30 Thu
31 Fri
1 Sat
2 Sun
Preparation:
1. Cut the sheets of puff pastry in half or thirds and brush with water. 2. For the crumble, mix the flour, softened butter, sugar and a pinch of salt and sprinkle over the puff pastry.3. Bake at 180 °C (fan assisted) or 200 °C (top and bot-tom heat) on the centre shelf for approx. 10 minutes. 4. Now garnish with the chocolate icing after melting it in a bain-marie.
Tip: Instead of chocolate, lemon icing (icing sugar and lemon juice) also makes a very good alternative. Also tastes good brushed with apple purée instead of just water.
A recipe from Anett Bürger who works in Customer Service.
Ingredients: For the base and crumble:300 g flour 150 g sugarFew drops of vanilla essence 1 pinch salt175 g softened butter1 egg
For the filling:100 g butter1 kg quark (20 % fat in dry matter)200 g sugarFew drops of vanilla essence 4 eggs100 g whipping creamGrated rind of 1 organic lemon2 sachets of vanilla blancmange powder
300 g plum purée
Frisian Crumble Cheesecake
Preparation:
1. Lightly grease a springform cake tin (26 cm Ø, 8 cm deep). 2. For the base and crumble, first combine the flour, sugar, vanilla essence, salt, butter divided into small lumps and the egg with the hand mixer, then rub to-gether using your fingertips until the mixture looks like crumble. Press a little over half the crumble into the tin to make the base. Chill for about 30 minutes.3. For the filling, melt the butter on low heat. Mix the quark, sugar and vanilla essence. Fold in the eggs, cream, melted butter, grated lemon rind and the blanc-mange powder (only the powder, don‘t make blancmange).4. Spread the base with plum purée to about ½ cm of the edge. Fill the cheese mixture into the tin and spread even.5. Bake in a preheated oven (electric: 200 °C/fan assisted: 175 °C/gas: mark 3) on the bottom shelf (gas: see oven instructions) for about 30 minutes. Top with the remai-ning crumble and bake for a further 30 minutes or so.6. Switch the oven off and leave to rest for about 10 minutes with the oven door open. Refrigerate in the tin overnight.
Tip: being a lover of cheesecake, I have decided this is my favourite recipe. Easy to make – it‘s never failed yet!
A recipe from Stephanie Kreidel, assistant to the management.
September
7 Mon
8 Tue
9 Wed
10 Thu
11 Fri
12 Sat
13 Sun
28 Mon
29 Tue
30 Wed
1 Thu
2 Fri
3 Sat
4 Sun
14 Mon
15 Tue
16 Wed
17 Thu
18 Fri
19 Sat
20 Sun
21 Mon
22 Tue
23 Wed
24 Thu
25 Fri
26 Sat
27 Sun
31 Mon
1 Tue
2 Wed
3 Thu
4 Fri
5 Sat
6 Sun
Ingredients:
200 g flour100 g butter4 dessertspoons milk1 pinch salt2 small onions100 g diced ham1 bunch of spring onions or leek150 ml cream150 ml milk3 eggs100 g grated gouda cheese
Quiche Lorraine
Preparation:
1. From the flour, butter, milk and salt, make a dough and chill it for about 30 minutes.2. Peel and dice the onions. Fry in a small quantity of fat with the diced ham and allow to cool.3. Wash and slice the spring onions.4. Whisk the milk, eggs and grated cheese and add the onions, diced ham and spring onions.5. Roll out the dough and line a round tin (it doesn‘t have to be a quiche tin, a springform cake tin works just as well) and arrange the onion mixture evenly over the base.6. Bake in a preheated oven for about 30 minutes at 200 °C.
Tip: a typical seasonal dish for the autumn which, accompanied by a glass of “young” white wine, makes a wonderful farewell to the summer. The quiche can also be cut into small pieces and enjoyed cold the next day.
A recipe from Christiane Limpke, Systems Manager in product management for hinges.
October
5 Mon
6 Tue
7 Wed
8 Thu
9 Fri
10 Sat
11 Sun
26 Mon
27 Tue
28 Wed
29 Thu
30 Fri
31 Sat
1 Sun
12 Mon
13 Tue
14 Wed
15 Thu
16 Fri
17 Sat
18 Sun
19 Mon
20 Tue
21 Wed
22 Thu
23 Fri
24 Sat
25 Sun
28 Mon
29 Tue
30 Wed
1 Thu
2 Fri
3 Sat
4 Sun
AugustIngredients:
250 g margarine400 g flour400 g semolinaFew drops of vanilla essence 2 tsp baking powder2 eggs2 dessertspoons natural yoghurt150 g icing sugarNuts (hazelnuts or walnuts)
For the syrup:600 ml water600 g sugarabout 10 drops of lemon juice
Sekerpare (Sweet Turkish Dessert)
November
2 Mon
3 Tue
4 Wed
5 Thu
6 Fri
7 Sat
8 Sun
23 Mon
24 Tue
25 Wed
26 Thu
27 Fri
28 Sat
29 Sun
9 Mon
10 Tue
11 Wed
12 Thu
13 Fri
14 Sat
15 Sun
16 Mon
17 Tue
18 Wed
19 Thu
20 Fri
21 Sat
22 Sun
26 Mon
27 Tue
28 Wed
29 Thu
30 Fri
31 Sat
1 Sun
30 Mon
1 Tue
2 Wed
3 Thu
4 Fri
5 Sat
6 Sun
Preparation:
1. Place the margarine in a deep dish and cream well.2. Stirring all the time, first add the flour followed by the semolina, vanilla essence, baking powder, eggs and natural yoghurt.3. From the dough, make walnut sized balls and place on a baking sheet, giving them a light press.4. Press a nut into the dough so that it just still shows.5. Bake in a preheated oven at 200 °C (top and bottom heat) for about 20–25 minutes.
Meanwhile, prepare the syrup:1. Boil the water, lemon juice and sugar on medium heat for 10 minutes.2. Pour the hot syrup over the Sekerpares once they have cooled down (hot on cold is very important at this stage).3. Let everything cool and serve cold.
Tip: making the recipe a day before gives the syrup glaze time to soak into the Sekerpares really well. Deli-cious with whipped cream. An old Ottoman dessert that is baked in Turkey for special occasions and festivals.
A recipe from Meftun Sürahi, team manager in prefabrication.
Coconut Macaroons
Ingredients (for approx. 65 macaroons):
4 egg whites150 g sugarFew drops of vanilla essence 65 g quark4 drops of bitter almond essence200 g dessicated coconutRound rice paper bases (optional)
Preparation:
1. Whisk the egg whites until they form peaks. 2. Add the sugar and vanilla essence and continue whisking until the sugar has dissolved. 3. Fold in the quark, bitter almond essence and dessicated coconut.4. Using two spoons, spoon the mixture in rounded “dollops” onto the rice paper bases. 5. Bake at 175 °C (fan assisted) for about 10-12 minutes.
Tip: the quark makes the coconut macaroons wonderfully moist.
A recipe from Laura Meyer zu Bentrup, who is studying for a Bachelor‘s degree.
December
7 Mon
8 Tue
9 Wed
10 Thu
11 Fri
12 Sat
13 Sun
28 Mon
29 Tue
30 Wed
31 Thu
1 Fri
2 Sat
3 Sun
14 Mon
15 Tue
16 Wed
17 Thu
18 Fri
19 Sat
20 Sun
21 Mon
22 Tue
23 Wed
24 Thu
25 Fri
26 Sat
27 Sun
31 Mon
1 Tue
2 Wed
3 Thu
4 Fri
5 Sat
6 Sun
www.hettich.com
Order no.: 918922200
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