+49 6123-7080

Delicious and successful recipes for every occasion

Here is where you will find a selection of chef’s recipes with tasty trend and product ideas.

Vegetable Pattie

Ready-to-cook vegetable patties with peas, carrots and corn

INGREDIENTS 
500 g cold water
170 g corn, frozen
165 g peas, frozen
165 g carrots, frozen

PER KG ORIGINAL MATERIAL 
260 g PRALLO® Gemüse Quick Vegan oGAF Art.-Nr. 141252

PREPARATION
Mix the water with PRALLO® Gemüse Quick Vegan oGAF until a cohesive mass is formed. Then chop the vegetables into chunks and mix them briefly in a blender. Then add the vegetables to the previously prepared mixture and mix carefully. Let the finished mass rest for about 30 minutes. Finally, bring the mass into the desired shape and store at a temperature less than 7 ° C.

Cevapcici

Ready-to-cook cevapcici with pork and beef – raw

INGREDIENTS 
550 g pork belly S IV
450 g beef R II

PER KG ORIGINAL MATERIAL 
30 g VANTASIA® Cevapcici Quick oGAF Art.-No. 256 302
50 g ice water +- 0 °C

PREPARATION
Mince pork belly S IV and beef R II to 3 mm. Add ice water and VANTASIA® Cevapcici Quick oGAF to the mass. Mix everything until consistent mixture is achieved. Portion the mass and mould it to the desired shape. Arrange the finished cevapcici in your service counter. 

“Chili” GRILLING CHEESE

Ready-to-eat grilling cheese made of 66% Gouda and chilies – perfect for grilling or frying

INGREDIENTS
70% Gouda 45% FiDM
20% ice water +/- 0 °C
10% cream (30% fat)

PER KG ORIGINAL MATERIAL 
40 g PRALLO® Grilled Cheese item no. 101050
5 g BULLIN® LP flüssig item no. 100523
3 g salt
12 g MARKLAND® Chillies crushed 1-3mm item no. 402224

PREPARATION
Roughly dice the cheese, place it in the cutter, fine cutting, add the cream and ice water. Add the PRALLO® Grilled Cheese, BULLIN® LP flüssig and salt. Mix it up at high gear until a consistent mass is achieved. Then add the MARKLAND® Chillies crushed 1-3 mm and mix well again. Stuff the finished mass in sterile casings and boil them at 78 °C to a core temperature of 72 °C. The following day, cut in the desired thickness and marinate as desired or coat with breadcrumbs.

 

POTATO SALAD "Onion-Bacon"

Ready to eat potato salad refinished with bacon – hearty spiced

INGREDIENTS
850 g potatoes, cooked and cutted
45 g cold water
25 g red onions, chopped 
20 g diced bacon, fried
20 g bright balsamic vinegar (6 %)
20 g rape seed oil
20 g chives, cut in pieces
PER KG ORIGINAL MATERIAL
100 g VANTASIA® Schlemmer-Öl Onion-Bacon Taste oGAF item no. 206182

PREPARATION
Mix the potatoes with VANTASIA® Schlemmer-Öl Onion-Bacon Taste oGAF and add all other ingredients. Store the finished salad at a temperature below 7 ° C.

Bacon bombs

Kitchen-ready prepared and marinated bacon/ground meat cubes with cheese

INGREDIENTS
550 g bacon, in slices
380 g ground meat, mixed
70 g Emmenthal cheese, in one piece

PER KG ORIGINAL MATERIAL
70 g VANTASIA® Schlemmer-Öl Onion-Bacon Taste oGAF item no. 206182
7 g ZARTIN® Gourmet CA item no. 100112

PREPARATION
Mix the minced meat with the ZARTIN® Gourmet CA. Season the ground meat mixture with 2/3 of the VANTASIA® Schlemmer-Öl Onion-Bacon Taste oGAF and cut the cheese into small cubes of about 1–1.5 cm. Afterwards form the ground meat into 15–20 g balls with a cheese cube in the middle. Use your fingertips to square off the stuffed meatballs. Prepare a crisscross shape with the bacon slices. Place the stuffed minced meat cubes in the middle of the crisscross shape and overlap the ends. Finally, marinate the bacon cube with the remaining 1/3 of the VANTASIA® Schlemmer-Öl Onion-Bacon Taste oGAF. Arrange the finished bacon bombs in your service counter.

For more information, please contact your VAN HEES sales representative or write to us at: info(at)van-hees.com.