Chicken, Legs *1*2

Refrigerated

Brush chicken legs with oil or melted butter, season as desired. Place chicken legs on the wire grill. Put into the oven. To catch drippings or fat from food, place the deep pan (or baking tray) below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce.

Chicken, Whole *1*2

Refrigerated

Brush chicken with oil or melted butter, season as desired. Wrap thin part of the legs in foil, place chicken on the wire grill. Put into the oven. To catch drippings or fat from food, fill a big cup of water into the deep pan (or baking tray) and place below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce. 

Duck, Whole *1*2

Refrigerated

Brush duck with oil or melted butter, season as desired. Wrap thin part of the legs in foil, place duck on the wire grill. Put into the oven. To catch drippings or fat from food, fill a big cup of water into the deep pan (or baking tray) and place below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce. 

Turkey, Whole *1*2

Refrigerated

Brush turkey with oil or melted butter, season as desired. Wrap thin part of the legs in foil, place turkey on the wire grill. Put into the oven. To catch drippings or fat from food, fill a big cup of water into the deep pan (or baking tray) and place below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce. 

Kebab *2

room

Ingredients

1.2 kg ground meat (Mix beef and veal at a ratio of 3 to 1), 2 eggs, ½ tsp minced garlic, 1 small onion chopped, ½ cup breadcrumbs, 1 tbsp. salt, ½ tsp pepper, ¼ cup finely chopped fresh mint, ¼ cup olive oil

Method

Combine the ground meat, eggs, garlic onion, breadcrumbs, salt, pepper, mint, and olive oil into a large bowl and mix the ingredients. Roll into balls of 50 g each and pierce each ball through with bamboo skewers and spread into long kebabs, about 3 inch or longer on the skewer. Position the skewers onto a wire grill. Put into the oven and place the deep pan(or baking tray) below of the wire grill. After cooking, let cool kebabs before serving.

Kafta *2

room

Ingredients

1 kg ground beef with some fat(15 %), 1 ½ tsp ground cardamom, 2 ½ tsp ground allspice, 2 tsp salt, 1 tsp black pepper, 1 packed cup (25 g) chopped parsley, 2-3 hot green chile peppers, 4-5 cloves garlic, 1 medium onion

Method

Place the ground meat in a large bowl and add the spices. Run the parsley, chiles, garlic and onion together through a meat grinder or pulse them gently, adding one ingredient at a time, in a food processor, beginning with the parsley and ending with the onions. Combine with the ground meat. Mould a small quantity of the meat mixture around skewers, forming elongated, thin kebabs. Position the skewers onto a wire grill. Put into the oven and place the deep pan(or baking tray) below of the wire grill.

Goulash *3*8

room

Ingredients

1 tbsp. olive oil, 1 small onion, 680 g lean ground beef, 1 tsp allspice, ½ tsp ground black pepper, 1 tsp salt, ¼ tsp ground cinnamon, ¼ tsp ground ginger, 1 tbsp. tomato paste

A packet (45 g) phyllo dough thawed, ½ cup light tasting olive oil, ¼ cup ghee or butter melted, 1 cup milk, 1 large egg, salt and pepper

Method

Add the olive oil in a large non-stick saute pan and heat, then saute onion for 2-3 minutes until tender. Add the ground beef, breaking it apart then add all the other ingredients. Cook until browned, set aside. Melt ghee in a small sauce pan or in the microwave. Mix in olive oil. Brush or spray an oven safe dish with the oil, take 2-3 sheets of phyllo dough and lay them flat on dish, then brush with oil mixture. Continue layering the phyllo dough 2-3 sheets at a time and brushing them until done with half the package. Add the minced meat mixture and spread evenly. Continue layering and brushing the remaining phyllo sheets until done with the package. Cut into squares or diamond shape. In a measuring cup, beat the egg and add the milk, sprinkle some salt and pepper, then carefully pour into the dish, tilt the dish in all directions so the milk mixture will spread evenly. Put into the oven.

Roast beef *1*2

Refrigerated

Brush beef with oil or melted butter, season as desired. Place beef on the wire grill. Put into the oven. To catch drippings or fat from food, fill a big cup of water into the deep pan (or baking tray) and place below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 10 minutes. Use generated juice for gravy or sauce.

Roast veal *1*2

Refrigerated

Brush veal (back of veal) with oil or melted butter, season as desired. Place veal on the wire grill. Put into the oven. To catch drippings or fat from food, fill a big cup of water into the deep pan (or baking tray) and place below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 10 minutes. Use generated juice for gravy or sauce. 

Fillet of beef *1*2

Refrigerated

Brush fillet of beef with oil or melted butter, season as desired. Place beef on the wire grill. Put into the oven. To catch drippings or fat from food, place the deep pan (or baking tray) below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 5 minutes. Use generated juice for gravy or sauce.

Beef bourguignon *3*4*8

Room

Ingredients

1 kg beef, 50 g oil, 750 ml red wine, 200-300 ml broth, 5 onions, 5 cloves of garlic, 200 g mushrooms, 100 g tomato puree, 1 tsp sweet paprika, 5 bay leaves, salt, pepper

Method

Cut the beef into 1 cm cubes. Put the oil in a roasting pot, add the meat and roast it on a hob. Deglaze the roasted meat with red wine and broth. Peel and dice the onions and garlic. Clean the mushrooms and slice. Add the ingredients, season and mix it, cover with a lid. Place roasting pot on the wire grill. Put into the oven. After cooking, allow to rest covered with foil for 10 minutes.

Refrigerated

Brush leg of lamb with oil or melted butter, season as desired. Place lamb on the wire grill. Put into the oven. To catch drippings or fat from food, fill a big cup of water into the deep pan (or baking tray) and place below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 10 minutes. Use generated juice for gravy or sauce.

Refrigerated

Brush lamb chops with oil or melted butter, season as desired. Place lamb chops on the wire grill. Put into the oven. To catch drippings or fat from food, place the deep pan (or baking tray) below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce. 

Salmon *1*2

Refrigerated

Choose salmon steaks of 200 g weight and 2.5 cm thickness each. Brush salmon with oil or melted butter, season as desired. Place salmon on the wire grill. Put into the oven. To catch drippings or fat from food, place the deep pan (or baking tray) below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce. 

Trout *1*2

Refrigerated

Choose trout of 200 g weight each. Brush trout with oil or melted butter, season as desired. Place trout on the wire grill. Put into the oven. To catch drippings or fat from food, place the deep pan (or baking tray) below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce.

Tuna *1*2

Refrigerated

Choose tuna fish steaks of 200 g weight and 2.5 cm thickness each. Brush tuna with oil or melted butter, season as desired. Place tuna on the wire grill. Put into the oven. To catch drippings or fat from food, place the deep pan (or baking tray) below of the wire grill. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce.

Shrimp *1*2

Refrigerated 

Brush shrimp with oil or melted butter, season as desired. Place shrimp on the deep pan. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 5 minutes. Use generated juice for gravy or sauce. 

Scallops *2

Refrigerated

Put sherry with scallops. Place scallops on the deep pan.  Brush melted butter over scallops. Cover with breadcrumbs. Add melted butter over breadcrumbs. Put into the oven. After cooking, allow to rest covered with foil for 5 minutes. Use generated juice for gravy or sauce. 

Grilled vegetables *1*2

Refrigerated

Ingredients

eggplants, cut into 1-2 cm thickness

zucchinis, cut into 1-2 cm thickness

onions, cut into wedges

sweet peppers, cut in half lengthwise and discard seeds, whole cherry tomatoes, mushrooms-cut in half, butter (or oil)

Method

Brush vegetables with melted butter or oil and season as desired. Place food on the deep pan. Put into oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 5 minutes. Use generated juice for gravy or sauce.

Roast potatoes *1*3*5*8

Room 

Choose small potatoes (150-200 g each). Peel, wash, dry and cut potatoes into halves. Mix potatoes with salt, pepper and oil or melted butter. Place potatoes in a heat proof pan. Put into the oven. When oven beeps, turn food over.

Gratinated potatoes *3*8

Room 

Cut pre-cooked gratin potatoes with slices. Place potatoes in a heat proof pan, cover with grated cheese (30 g per 500 g gratin potatoes). Put into the oven. 

Umm Ali *3*8

Room

Ingredients

4 all-butter croissants, 2 tbsp. raisins or dried mixed berries, 2 tbsp. flaked/slivered almonds, 2 tbsp. pine nuts, 2 tbsp. roughly chopped shelled unsalted pistachios, 250 ml milk, 5 tbsp caster sugar, ¼ tsp ground cinnamon, 2 tsp orange blossom water, 250 ml whipping cream, 4 tbsp shredded coconut, 1 small egg (optional)

Method

Tear up the croissants into bite-size pieces, place on the baking sheet and bake in the 180 7 oven for 10 minutes until crisp and golden. Spread the baked croissant pieces across the base of a baking dish, about 23 cm in square. Sprinkle over the raisins, almonds, pine nuts and pistachios, making sure they are spread evenly. Heat the milk in a heavy-based saucepan over a medium heat, add 3 tablespoons of the sugar and mix well to dissolve. Reduce the heat to low, add the cinnamon and orange blossom water and heat through at a gentle simmer for 3-4 minutes. Remove the pan from the heat and leave it to cool so that the egg will not scramble when it’s added to it. Put the cream and the remaining sugar in a mixing bowl and whisk until the mixture forms soft peaks. Sprinkle in the coconut and gently fold to incorporate. Add the egg to the cool milk mixture and whisk to combine. Ladle the mixture into the baking dish and spread the whipped cream over the top. Put into the oven.

Baklawa *3*8

Room

Ingredients

175 g melted butter, 400 g thawed filo pastry, 2 tbsp. lemon juice, 4 tbsp. clear thick honey, 59 g caster sugar, finely grated rind of 1 lemon, 2 tsp cinnamon, 200 g blanched almonds copped, 200 g chopped walnuts, 75 g chopped pistachios or hazelnuts

359 g caster sugar, 115 g clear honey, 600 ml water, 2 strips of thinly pared lemon rind, 1 tsp orange flower or rose water

Method

Brush the base of a shallow 30x20 cm loose-bottomed or Swiss roll tin (jelly roll pan) with a little of the melted butter. Using the tin as a guide, cut the sheets of filo pastry with a sharp knife so that they fit the tin exactly. To make filing, place the lemon juice, honey and sugar in a pan and heat gently until dissolved. Stir in the lemon rind, cinnamon and chopped nuts. Mix thoroughly. Spread half the filling over the pastry, cover with three layers of the filo pastry and butter then spread the remaining filling over the pastry. Finish by using up the remaining sheets of pastry and butter on top and brush the top of the pastry liberally with butter. Using a sharp knife, carefully mark the pastry into squares or diamond shape, almost cutting through the filing. Put into the oven. Place the caster sugar, honey, water and lemon rind in a pan and stir over a low heat until the mixture has thickened slightly. Take the syrup off the heat and leave to cool slightly. Remove the baklawa from the oven. Remove and discard the lemon rind from the syrup and stir in the orange flower or rose water, then pour over the pastry. Leave to soak for 6 hours. Cut into squares and serve, decorated with chopped pistachios.

Kobaiba *3*8

Room

Ingredients

1 tbsp butter, 100 g coarsely ground or chopped walnuts, 750 g ground lamb (10 % fat), 500 g finely chopped onion, 1 tsp salt, 1 tsp freshly ground black pepper, ½ tsp ground allspice, 1 egg

500 g fine grain bulgur, 500 ml water, 500 g lean ground lamb or beef, 1 onion, 1 tsp salt, 1 tsp freshly ground black pepper

120 g room temperature butter, ½ cup blanched almond

Method

Melt the butter in a large saute pan set over medium heat, then add the walnuts and cook, stirring occasionally, for 10 to 15 minutes, until toasted. Remove from pan and add the ground lamb, onion, salt, pepper, and allspice. Cook, stirring often, until the juices evaporate, about 30 to 50 minutes. Remove from heat and stir in the toasted walnuts. Set aside to cool slightly, then add the egg and mix thoroughly. Put the bulgur in the bowl of a food processor, then add the water. Stir well with a fork and let sit for 15 minutes. Add the lamb or beef, onion, salt, and pepper, then pulse about 3 times, or just until malleable paste.

Butter a 40x25 cm baking dish and spread half of the bulgur paste into the dish, patting with moistened hands to make it as even as possible. Next spread the filling, again making it as even as possible. Finish with the rest of the bulgur paste, pressing down with our hands to ensure that it sticks to the filling. Cut into 16 diamond shapes, make a small indentation in the center of each diamond, and press one almond in each dimple. Spread the butter over the kobaiba using hand. Put into the oven. Remove from the oven and sprinkle some water over top with fingers.

Cookies *6

Refrigerated

Ingredients (2 servings)

250 g butter, 250 g sugar, 500 g flour, 3 eggs, 2 g salt, 1 packet vanilla sugar (ca. 8 g), 1 egg yolk and milk

Method

Cream together the butter, sugar, vanilla sugar and salt. Gradually add the eggs. Add the flour and mix it with the butter mixture. Cover and put the dough overnight in a refrigerator. Portions of the dough roll out about 5 mm thick. Cut out the rolled out dough with various cutters and place on greased baking sheet. Mix the egg yolk with a little bit milk and brush the surface of the cookies with it. Put into the oven.

Muffins *3*7*8

Room 

Ingredients

150 g flour, 1 ½ tsp baking powder, 60 g granulated sugar, 1 egg beaten, 130 ml milk, 70 ml vegetable oil, ½ tsp vanilla extract, 50 g semisweet chocolate chips, 50 g chopped walnuts, sifted confectioners’ sugar

Method

Combine flour and sugar in a mixing bowl; make a well in center of mixture. Combine remaining ingredients except for confectioners' sugar; add to dry ingredients, stir just until moistened. Spoon into greased and floured muffin pan, filling about two-thirds full. Put into the oven. Remove from pans and sprinkle with confectioners' sugar.

Buns *3*6*8

Room

Ingredients

400 g flour, 200 ml warm milk, 70 g sugar, 30 g yeast, 50 g butter, 15 g vanilla sugar, 2 g salt, 120 g raisins (optional)

Method

Put the flour in a mixing bowl and make a well. Add yeast and 20 g sugar to milk and mix. Pour the liquid into the well and cover with some flour. Leave to rise in a warm place until cracks appear on the surface. Add the remaining sugar, softened butter, vanilla sugar, salt and knead into a smooth yeast dough. Let the dough rise in a warm place until it doubles in size. Put raisins into the batter. Divide the dough into 12 pieces and shape into rounds. Place on a baking sheet lined with parchment paper. Let rise again and brush with milk. Put into the oven.

Brownies *3*5*8

Room 

Ingredients

225 g melted butter, 400 g white sugar, 100 g cocoa powder, 1 tsp vanilla extract, 2 eggs, 130 g all-purpose flour, ½ tsp baking powder, ½ tsp salt, 70 g walnut halves

Method

Combine the melted butter, sugar, cocoa powder and mix well. Add vanilla, eggs, flour, baking powder and salt. Spread the batter into the heat proof pan lined with baking paper. Decorate with walnut halves, if desired. Put into the oven.

Apple pie *3*8

Refrigerated 

Ingredients

150 g white sugar, 2 tbsp all-purpose flour, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ½ tsp lemon zest, 1.2 kg thinly sliced apples, 2 tsp lemon juice, 1 tbsp butter, 1 recipe pastry for a 9 inch double crust pie, 4 tbsp milk (optional)

Method

Mix together the sugar, flour, cinnamon, nutmeg and lemon zest. Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples on pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter. Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired. Put into the oven.

Frozen pizza (thin base)*3

Frozen 

Place frozen pizza on the wire grill. Put into the oven. Use only one frozen pizza at a time. 

Frozen pizza (thick base)*3

Frozen

Place frozen pizza on the wire grill. Put into the oven. Use only one frozen pizza at a time. 

Homemade pizza *3*8

Room 

Ingredients

20 g yeast, 200 ml warm water, 5 g salt, 350 g flour, 10 g sugar, 10 g vegetable oil, 1 small jar tomato sauce, 250 g grated cheese, 200 g Mozzarella cheese, 1 small can of sliced mushrooms, oregano, salt, pepper

Method

Dissolve yeast in warm water. Stir in salt and sugar. Add flour slowly, kneading constantly. Add oil and keep kneading. If dough is sticky, add a little more flour. Cover dough and allow to rise for ½ hour. Using floured hands, knead dough and spread it on greased baking sheet with fingertips. Spread tomato sauce over dough, add toppings in layers. Sprinkle cheese over dough. Put into the oven.