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Promotion Tasty recipes with Rama Cremefine

Creamy Mushroom Soya Rama Chicken breast Pasta (June 2019).

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Egg ragout with herb and radish sauce

Ingredients for 4 servings:

  • 1 kg of potatoes
  • iodized salt
  • 4 eggs
  • ½ bunch of smooth parsley
  • ½ bunch of chives
  • ½ bunch of radishes
  • 250 ml Rama Cremefine for cooking 7% fat
  • 250 ml delicatessen broth
  • 2-3 tablespoons Mondamin Saucebinder for thickening light sauces
  • 3 tsp medium hot mustard
  • White pepper

Preparation:

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  1. Peel potatoes, wash and cook in boiling salted water for about 20 minutes. Cook eggs for about 8 minutes, quench with cold water, peel and quarter. Drain the potatoes.
  2. Wash herbs and shake dry. Pluck the parsley leaves from the stems and chop them roughly, cut the chives into fine rolls. Clean radishes, wash and cut into pens.
  3. Put Rama creamfine and broth in a saucepan, bring to a boil and tie with sauce binder. Season the sauce with mustard, salt and pepper, stir in the herbs and radishes. Serve egg ragout with herb-radish sauce and potatoes.

Preparation time: approx. 35 minutes

Tips for this recipe: Instead of radishes, you can also cook a sliced ​​carrot in the broth bite-proof and prepare the egg ragout as described.

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 428/1776
  • Protein (g): 17
  • Carbohydrates (g): 49
  • of which sugar (g): 7
  • Fiber (g): 7
  • Fat (g): 16
  • of which saturated fatty acids (g): 8
  • Salt (g): 1

Spaghetti with tuna sauce

Ingredients for 4 servings:

  • 100 g frozen leaf spinach
  • 1 onion
  • 2 cloves of garlic
  • 4 meat tomatoes
  • 1 tbsp olive oil
  • 150 ml fish stock (glass)
  • 250 ml Rama Cremefine for cooking 15% fat
  • iodized salt
  • pepper
  • 3 tablespoons of frozen basil
  • bright sauce binder
  • 400 g spaghetti
  • 300 g tuna fillet
  • 1 small glass of capers (50 g drained weight)
  • 100 g of sliced ​​Parmesan

Preparation:

  1. Thaw leaf spinach. Peel the onion and garlic, finely dice. Wash tomatoes, cut into small slices.
  2. Heat the oil in a pan and fry the onions and garlic in a glass. Add fish stock and Rama Cremefine and bring to a boil. Press the leaf spinach and add the tomatoes to the sauce. Season with salt, pepper and basil and cook for 3-4 minutes. If necessary, set the sauce with a little sauce binder.
  3. Cook spaghetti in plenty of boiling salted water.
  4. Cut the tuna into 2 cm cubes, add to the sauce and let simmer for about 10 minutes. Add capers and warm them up. Arrange the spaghetti with tuna sauce and grated Parmesan cheese.

Preparation time: approx. 30 minutes

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 772/3235
  • Protein (g): 40
  • Carbohydrates (g): 80
  • of which sugar (g): 4.4
  • Dietary fiber (g): 1, 2
  • Fat (g): 31
  • of which saturated fatty acids (g): 14
  • Salt (g): 0.5

Hearty mini pizzas with strawberries and smoked fish

Ingredients for 16 pieces:

  • 400 g of flour
  • 1 packet of dry yeast
  • 250 ml Rama Cremefine for cooking 15% fat
  • 1 teaspoon of iodine salt
  • To use 200 g Rama creamfine like crème fraiche
  • 2 tablespoons horseradish
  • 250 grams of strawberries
  • 300 g of smoked trout
  • 1 handful of salad (eg pickling or lamb's lettuce)

Preparation:

  1. Mix flour and yeast well. Cook the creamfine for cooking and warm the salt lukewarm. Add to the flour and process everything with the dough hooks of the electric hand mixer to a smooth dough. Cover in a warm place for 30 minutes.
  2. Preheat oven to 220 ° C (circulating air: 200 ° C). Knead dough on a floured worktop briefly and roll out thinly. Cut out about 16 dough circles with a glass. Place on baking sheets covered with baking paper and prick 7-8 times with a fork. Bake each baking tray in the oven for 10-15 minutes until the surface of the pizzas is lightly browned.
  3. In the meantime, smooth the creamefine with horseradish for refining. Clean strawberries and slice. Roughly cut smoked fish. Spread the finished pizzas still warm with creamy fines, garnish with lettuce, strawberries and smoked fish and enjoy.

Preparation time: approx. 75 minutes

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 172/709
  • Protein (g): 8
  • Carbohydrates (g): 20
  • of which sugar (g): 2
  • Dietary fiber (g): 1, 4
  • Fat (g): 6
  • of which saturated fatty acids (g): 2.5
  • Salt (g): 0

Watercress Soup

Ingredients for 4 servings:

  • 3 beds of cress
  • 300 g of potatoes
  • 2 tablespoons Rama plant cream rapeseed oil
  • freshly grated nutmeg
  • freshly ground pepper
  • iodized salt
  • 500 ml vegetable stock
  • 250 ml Rama Cremefine for cooking 15% fat
  • Peel and juice of half a lime

Preparation:

  1. Cut the cress off the bed, wash and dab it dry. Peel potatoes, wash and cut into small cubes.
  2. Heat Rama Culinesse in a saucepan, sauté the potato cubes and 2/3 of the cress over low heat for about 5 minutes and season with nutmeg, pepper and salt. Add the vegetable broth and Rama Cremefine and simmer for about 10 minutes until the potatoes are cooked.
  3. Take a ladle of potato and cress. Puree the remainder of the cress soup, then return the extracted potato pieces to the soup. Season the cress soup with lime juice and lime zest and serve with the remaining cress.

Preparation time: approx. 30 minutes

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 271/1120
  • Protein (g): 11
  • Carbohydrates (g): 20
  • of which sugar (g): 7
  • Fiber (g): 6
  • Fat (g): 15
  • of which saturated fatty acids (g): 7
  • Salt (g): 0.4

Sliced ​​Lamb

Ingredients for 4 servings:

  • 2 onions
  • 2 cloves of garlic
  • 400 g mushrooms (eg chanterelles, shiitake, meadow mushrooms)
  • 2 stems of rosemary
  • 400 g lamb salmon
  • 2 tablespoons Rama plant cream rapeseed oil
  • 250 ml Rama Cremefine for cooking 15% fat
  • 1 sachet KNORR Fix for Schlemmer
  • shredded

Preparation:

  1. Peel onions and cloves of garlic, cut onions into fine strips, finely chop garlic. Clean and slice mushrooms. Wash the rosemary, shake dry and remove the needles from the stems. Dab lamb's salmon dry, cut into slices approx. 1 cm wide.
  2. Heat Rama Culinesse in a pan, sauté meat brown on all sides over medium heat and remove from pan. Add onions, garlic, mushrooms and rosemary in the frying fat and simmer for about 10 minutes over medium heat.
  3. Add 150 ml of water and Rama Cremefine to the pan. Stir the contents of Knorr Fix for Schlemmer sliced ​​meat with a whisk, add the meat and bring to a boil while stirring. Cook the lamb in a low heat for about 5 minutes, stirring several times. Serve lamb sliced.

Preparation time: approx. 35 minutes

Tips for this recipe: Tastes delicious with turkey schnitzel instead of lamb. It tastes mashed potatoes.

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 294/1217
  • Protein (g): 28
  • Carbohydrates (g): 8
  • of which sugar (g): 4, 5
  • Dietary fiber (g): 2, 6
  • Fat (g): 16
  • of which saturated fatty acids (g): 8
  • Salt (g): 0

Hearty cream cake

Ingredients for 8 servings:

  • 200 g of flour
  • 60 grams of Rama
  • iodized salt
  • 1 egg
  • 5 tbsp milk
  • 1 bunch of chives
  • To use 400 g Rama creamfine like crème fraiche
  • 4 eggs
  • iodized salt
  • pepper
  • nutmeg

Preparation:

  1. Knead flour, cold Rama into flakes, salt, 1 whisked egg and milk with the dough hooks of the hand mixer, possibly knead with hands quickly. Form the dough into a ball and wrap it in plastic wrap for about 30 minutes.
  2. In the meantime, wash chives, pat dry and cut into rings. Half of the chives, Rama Cremefine, and 4 eggs with a whisk, season with salt, pepper and nutmeg vigorously.
  3. Roll out the dough with a rolling pin to a circle of about 30 cm. Place in a baking pan lined with baking paper and form a 3 cm high edge.
  4. Spread the Cremefine-Eiercreme on the pastry and bake the savory cream cake in a preheated oven at 200 ° C (circulating air: 180 ° C) for about 30 minutes. Sprinkle the finished cream cake with the remaining chives, cut and serve warm.

Preparation time: approx. 80 minutes

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 317/1302
  • Protein (g): 9
  • Carbohydrates (g): 21
  • of which sugar (g): 2, 6
  • Fiber (g): 2
  • Fat (g): 21
  • of which saturated fatty acids (g): 7
  • Salt (g): 0

Strawberry Polka Dot Cake

Ingredients for 16 pieces> 750 g strawberries

  • 125 g (1 pck.) Gelierzucker Fix & Fruity, without boiling (or 1-2-3 fruit spread or gelling, about 125 g)
  • 1 Viennese soil
  • 500 ml Rama creamfine for whipping up confectioner quality
  • 1 tsp powdered sugar
  • red food coloring (eg powder from Birkmann or paste from Wilton)
  • tartring
  • 2 disposable syringes (or 1 rinse and dry repeatedly)

Preparation:

  1. Clean strawberries. Prepare the strawberry spread from 250 g strawberries and the instant gelling sugar according to the package instructions and refrigerate until use. Slice half of the remaining strawberries, keep the others.
  2. Place the bottom of the Viennese soil on a suitable cake plate and wrap tightly with the cake ring. Spread thinly with 1-2 tbsp of strawberry spread and cover with strawberry slices.
  3. Beat one bottle of Rama Cremefine (250 ml) plus 100 g from the second bottle until stiff. Grease 200 g of the prepared strawberry spread, if necessary redden with pink food coloring. Put one third of the cream on the strawberry slices and smooth. Cover with the second cake bottom. Spread half of the remaining cream. Cover with the third cake bottom. Again, apply half of the remaining cream. Cool the cake for 1 hour. Leave remaining cream cold.
  4. After 1 hour loosen the cake with a knife from the cake ring. If necessary, stir remaining cream until smooth with the whisk. Brush the edge of the cake with the help of a knife.
  5. Beat remaining Rama Cremefine with 1 tsp powdered sugar until stiff. Add 3-4 heaped tablespoons of the mass into a piping bag with a perforated nozzle (Ø 10-12 mm) or appropriately cut corner.
  6. Along the edge of the pie, sprinkle a little more than hazelnut-sized dots. Push remaining Rama creamfine back into the bowl. Smooth the dots one at a time with a teaspoon towards the center of the pie. Tip: If necessary, wipe the underside of the spoon in a kitchen towel after each stroke and dip the spoon in water before brushing (best prepare a cup).
  7. Add 100 g of the strawberry spread to the Rama Cremefine and stir in with the hand mixer at low speed. If necessary, retouch the cream with food coloring pink. If the cream is too firm, stir in a little milk until the consistency is such that smooth spots can be injected. Fill the cream in the piping bag and spray the second row of dots in the same way as in step 6.
  8. Slice the remaining strawberries and decorate the center of the cake. Cool the cake for at least 30 minutes.

Preparation time: approx. 145 minutes

Tips for this recipe: The leftover cream and the remaining strawberry spread are simply washed away.

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 146/615
  • Protein (g): 1.3
  • Carbohydrates (g): 12
  • of which sugar (g): 11
  • Fiber (g): 1
  • Fat (g): 10
  • of which saturated fatty acids (g): 9
  • Salt (g): 0

Currant cake

Ingredients for 16 pieces (1 Springform of 26 cm diameter):

  • 125 grams of Rama
  • 100 g white chocolate
  • 75 g of flour
  • 50 g of ground almonds
  • 2 heaped teaspoon baking powder
  • 6 eggs
  • 50 g of sugar
  • 400 g of redcurrants
  • 500 g Rama Cremefine for serving 19% fat
  • 50 g of sugar
  • 2 tablespoons of redcurrant jelly

Preparation:

  1. Rama melt and let cool. Rub chocolate, mix with flour, almonds and baking powder. Separate eggs.
  2. Beat the egg whites stiff with the whisk of the hand mixer while slowly adding the sugar. Mix the yolks and Rama with the whisk of the hand mixer. Add the chocolate flour mixture and mix everything into a dough. Fold in egg whites.
  3. Put the dough in the springform pan, smooth it out and bake on the second rail from below in the preheated oven at 180 ° (circulating air 155 °) for approx. 30 minutes. Allow the cake to cool on a wire rack.
  4. In the meantime wash redcurrants, pat dry and pluck the berries with a fork from the stalk. Beat the creamfine with the sugar until stiff. Halve the cake bottom horizontally with a knife. Brush the bottom of the cake with the currant jelly.
  5. Mix 300 g of redcurrants and half of the creamfine and spread on the currant jelly. Put the second pie bottom half on it. Spread the cake with the rest of Cremefine and garnish with the remaining redcurrants.

Preparation time: approx. 50 minutes

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 282/1182
  • Protein (g): 5
  • Carbohydrates (g): 16
  • of which sugar (g): 12
  • Fiber (g): 1
  • Fat (g): 21
  • of which saturated fatty acids (g): 13
  • Salt (g): 0

Hefezopfauflauf

Ingredients for 6 servings:

  • 1 tbsp margarine to grease the cups
  • 200 g of yeast cake
  • 50 g almond sticks
  • 250 ml Rama Cremefine for cooking 15% fat
  • 100 g of lean quark
  • 75 g of sugar
  • 1 packet of bourbon vanilla sugar
  • 3 eggs
  • 250 g strawberries fresh
  • 1 tbsp maple or mint syrup
  • 1 teaspoon lemon juice

Preparation:

  1. Preheat oven to 175 ° C (circulating air not recommended). Grease 6 cups of approx. 175 ml contents with Rama. Line each cup with a piece of baking paper, which protrudes about 3-4 cm above the edge of the cup. Cut the hops in 1 cm cubes. Mix with 25 g almond sticks and fill in the cups.
  2. Thoroughly mix Rama cream, cottage cheese, sugar, vanilla sugar and eggs. Distribute evenly on the cups. Always pour some of the liquid into the cups, then let it sink in and then add more liquid to the cups.
  3. Put the cups in a tin filled with hot water. Bake the yeast casserole in a preheated oven on the middle rack for about 45 minutes.
  4. Meanwhile, wash the strawberries, clean and quarter well drained. Chop the remaining 25 g almond sticks roughly. Mix strawberries and almonds with syrup and lemon juice. Remove the yeast casserole from the oven, top down if desired and serve with the strawberries.

Preparation time: approx. 65 minutes

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 343/1427
  • Protein (g): 11
  • Carbohydrates (g): 36
  • of which sugar (g): 31
  • Fiber (g): 1
  • Fat (g): 16
  • of which saturated fatty acids (g): 6
  • Salt (g): 0

Easter Muffins

Ingredients for 12 pieces:

  • 1 lime
  • 125 g SANELLA (room warm)
  • 125 g of sugar
  • 2 eggs
  • 175 g of flour
  • 1 teaspoon Baking powder
  • 1 pinch of iodised salt
  • 2 Table spoons of milk
  • 75 g cream cheese double cream stage
  • 30 g of powdered sugar
  • 125 g of Rama creamfine for serving 19% fat
  • green food coloring

Preparation:

  1. Preheat the oven to 200 ° C (circulating air: 180 ° C). Lay or grease the muffin tray with paper cups. Rinse lime hot. Rub the skin finely and squeeze out the juice.
  2. Beat 125 g of Sanella and 125 g of sugar with the whisk of the electric hand mixer to a smooth mass. Carefully separate 2 eggs one at a time.
  3. Thoroughly mix 175 g flour, 1 teaspoon baking powder and 1 pinch of salt and stir briefly but thoroughly under the dough. Mix in the lime juice, half of the rub and 2 tbsp milk. Distribute the dough into the muffin molds. Bake muffins in preheated oven for about 20 minutes. Make a stick sample, no liquid dough should adhere to the wooden stick. Let cool down.
  4. Stir 75 g of cream cheese, 30 g of powdered sugar and the remaining limescale with the whisk until smooth. Beat 125 g of Rama Cremefine with food coloring with the electric hand mixer and lift it in portions with the whisk under the cream cheese.
  5. Put the frosting with the splash bag in spots on the cooled Easter muffins so that a nest is formed. Add chocolate eggs or other sweets to the nest as you like.

Preparation time: approx. 65 minutes

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 209/871
  • Protein (g): 2.7
  • Carbohydrates (g): 24
  • of which sugar (g): 11
  • Dietary fiber (g): 0.5
  • Fat (g): 11
  • of which saturated fatty acids (g): 6.5
  • Salt (g): 0

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