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    Recipes for Two: Our 100 top recipes presented in one cookbook
    Recipes for Two: Our 100 top recipes presented in one cookbook
    Recipes for Two: Our 100 top recipes presented in one cookbook
    Ebook296 pages1 hour

    Recipes for Two: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

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    About this ebook

    Enjoy the cooking, forget converting!

    Say goodbye to complicated conversions! If you're both looking to spoil yourselves with simple but clever dishes, you've come to the right cookbook.
    Whether it's snacks or soups you're looking for to quench that hunger in between meals, or salad creations with lots of herbs, quick fish dishes for that light supper, clever vegetable dishes full of vitamins, tender meat and poultry recipes, gourmet recipes for special occasions or heavenly desserts for those with a sweet tooth - there's something here for every couple.

    - Varied recipes for that perfect meal together - from all time classics to trendy, modern recipes
    - Great photo with every recipe
    - Easy-to-follow, step-by-step instructions with every recipe
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateMar 20, 2015
    ISBN9783815587744
    Recipes for Two: Our 100 top recipes presented in one cookbook

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      Book preview

      Recipes for Two - Naumann & Göbel Verlag

      Snacks & soups

      Tuna carpaccio

      with sherry

      Preparation time: approx. 10 minutes (plus freezing time)

      Per portion approx. 280 kcal/1176 kJ

      20 g P, 20 g F, 3 g CH

      Serves 2

      175 g fresh tuna

      ½ shallot

      1 tbsp extra virgin olive oil

      1 tbsp dry sherry

      ½ tsp sherry vinegar

      salt

      black pepper

      1–2 tsp small capers

      1Wash and dry the tuna, then wrap in foil and place in the freezer compartment for about 2 hours to make it easier to slice.

      2Peel and finely chop the shallot. Combine the olive oil, sherry, sherry vinegar, salt and pepper thoroughly. Stir in the shallot and drained capers.

      3Cut the semi-frozen tuna into wafer-thin slices. Arrange the tuna slices on 2 plates and drizzle over the sauce. Serve with toasted baguette and dry sherry.

      Garlic prawns

      with chilli

      Preparation time: approx. 10 minutes (plus cooking time)

      Per portion approx. 695 kcal/2919 kJ

      122 g P, 20 g F, 6 g CH

      Serves 2

      2½ garlic cloves

      ¼ bunch parsley

      12 large peeled prawns

      1½ tbsp olive oil

      ½ dried red chilli pepper

      50 ml vegetable stock

      1Pre-heat the oven to 200 °C (Gas Mark 6). Peel and finely chop the garlic. Wash the parsley, then shake dry and chop it finely. Wash the prawns and leave to drain. Remove the black vein if necessary.

      2Heat the oil and sauté the garlic. Crumble the dried chilli over the garlic. Add the parsley and stir for 2 minutes.

      3Add the prawns and pour over the vegetable stock. Bake in the hot oven for 15 minutes. Insert a cocktail stick in each prawn and serve in the stock. Goes well with white bread.

      Sorrel soup

      with coconut milk

      Preparation time: approx. 15 minutes (plus cooking time)

      Per portion approx. 264 kcal/1110 kJ

      8 g P, 17 g F, 15 g CH

      Serves 2

      200 g sorrel

      3 dried dates

      50 g palm hearts (tin)

      1–2 tbsp peanut oil

      250 ml vegetable stock

      salt

      pepper

      ground ginger and ground cloves

      1–2 tbsp black bean paste

      125 ml unsweetened coconut milk

      1–2 tbsp sesame seeds

      1Wash the sorrel, then dry and roughly chop. Finely chop the dates. Drain the palm hearts and chop into small pieces. Heat the oil in a wok and sauté the sorrel, dates and palm hearts for a few moments.

      2Pour over the vegetable stock and season with salt and pepper, the ground ginger and ground cloves. Add the bean paste and simmer for about 10 minutes. Pour over the coconut milk and cook, stirring continuously, for a further 1–2 minutes.

      3Dry fry the sesame seeds in a pan. Divide the soup between bowls and sprinkle with sesame seeds before serving.

      Asparagus soup

      with prawns

      Preparation time: approx. 20 minutes (plus cooking time)

      Per portion approx. 115 kcal/483 kJ

      14 g P, 4 g F, 7 g CH

      Serves 2

      500 ml chicken stock

      150 g green asparagus tips

      100 g prawns or shrimps

      2 shallots

      ½ tbsp oil

      ½ tbsp cornmeal

      1 tbsp fish sauce

      salt

      pepper

      1 small egg

      chives to garnish

      1Bring the chicken stock to the boil. Meanwhile, wash and halve the asparagus. Cook the asparagus in the hot stock for about 5 minutes, then remove and set aside.

      2Remove the black veins from the prawns, then wash them and pat them dry. Peel and finely chop the shallots.

      3Heat the oil in a wok and sauté the shallots for 2 minutes. Add the asparagus, prawns and stock. Simmer the soup for 3 minutes.

      4Remove the wok from the hob. Combine the cornmeal with a little water to make a smooth paste, then stir into the soup.

      5Heat the soup again and continue cooking until it has thickened slightly. Stir in the fish sauce and season with salt and pepper.

      6Whisk the egg and pour into the soup. Whisk the egg thoroughly in the soup so it forms threads. Sprinkle over the chives to serve.

      Fish soup

      with tofu

      Preparation time: approx. 25 minutes (plus cooking time)

      Per portion approx. 363 kcal/1525 kJ

      40 g P, 21 g F, 9 g CH

      Serves 2

      300 g plaice fillet

      ½ cucumber

      1–2 tbsp sesame oil

      50 g onion and garlic mix (frozen)

      1 tbsp 8-herb mix (frozen)

      500 ml fish stock (readymade)

      ¼ cube lobster soup stock (readymade)

      1–2 tbsp soy sauce

      10 ml aniseed spirit

      100 g tofu

      1Wash and dry the fish fillet and cut it into small pieces. Peel the cucumber, then cut in half lengthways and remove the seeds. Cut the cucumber into triangles.

      2Heat the oil in a wok and sauté the fish cubes and cucumber pieces for 2–3 minutes. Add the frozen onion and herb mixes.

      3Pour over the stock and crumble the lobster paste into the soup. Stir to dissolve. Season the soup with soy sauce and aniseed spirit. Simmer gently over a low heat for about 10 minutes. Cut the tofu into small dice and stir into the pan 3 minutes before the end of the cooking time. Pour the soup into bowls and serve.

      Nigiri sushi

      with tuna and caviar

      Preparation time: approx. 25 minutes (plus cooking and cooling time)

      Per portion approx. 145 kcal/608 kJ

      6 g P, 2 g F, 26 g CH

      Serves 2

      60 g sushi rice

      ½ tbsp rice vinegar

      ½ tbsp sugar

      ¼ tsp salt

      1 tsp wasabi powder

      ½ tbsp rice wine (mirin)

      a little vinegar water

      approx. 30 g very fresh fish fillet, e.g. tuna or mackerel

      ¼ nori leaf

      1–2 tbsp trout or salmon caviar or sea urchin roe soy sauce to serve

      1Wash and drain the rice, then bring to the boil in 75 ml of water and leave to soak for 10 minutes. Leave in the saucepan for 15 minutes to steam. Bring the rice vinegar, sugar and salt to the boil. Cool, then stir into the rice. Leave the rice until quite cold.

      2Stir together the wasabi powder, 1 tablespoon of water and the mirin. Moisten the hands in vinegar water. Take up 1 tablespoon of rice and shape into an oval dumpling; this quantity should produce 6 dumplings.

      3Cut the fish fillet into 3 slices at a slight angle. Brush with half the wasabi mix. Take 1 slice of fish in your left hand. Place a rice ball on top and press down firmly. Turn the sushi over and press into a neat oval.

      4Dry fry the nori leaf on one side, then cut into strips 3–4 cm wide and brush with the remainder of the wasabi mix.

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