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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.

“Beetroot” vegetable patties

Ready-to-cook vegetable patties – vegan

750 g beetroot juice, cold
150 g ice water +- 0 °C
100 g onions, finely diced

Primary ingredients
Per kg of primary ingredients
475 g PRALLO® Gemüse Quick Vegan oGAF item no. 141252
10 g dill, fresh, chopped
10 g chives, chopped

Blend the onions with the beetroot juice in a food processor/mixer until smooth. Then blend the liquid with the PRALLO® Gemüse Quick Vegan oGAF, chives, dill, and ice water until smooth. Allow the finished mixture to rest for about 30 minutes in a refrigerated place. Finally, shape the paste into the desired form and store it at a temperature of < 7 °C.


Ready-to-eat cream cheese preparation with honey and mustard – fruity and sweet

1 kg cream cheese

Primary ingredients
Per kg of primary ingredients
65 g VANTASIA® Schlemmer-Öl Lemon Pepper oGAF item no. 65 207614 
60 g whole grain mustard
60 g honey

Blend the cream cheese with VANTASIA® Schlemmer-Öl Lemon Pepper oGAF and all the other ingredients until smooth. Arrange the finished dip in your service counter.


Ready-to-eat prepared and marinated lentil salad with chicken breast – fruity

250 g black lentils, cooked
250 g red lentils, cooked
175 g chicken breast cooked, diced
175 g tangerine segments (canned)
150 g vegetable cubes, frozen (carrot, celery, leek)

Primary ingredients
Per kg of primary ingredients
65 g VANTASIA® Schlemmer-Öl Orange Ingwer oGAF item. no. 65 247465
35 g white wine vinegar (6%)

Sauté the vegetable cubes either briefly in a frying pan with a little oil or in a convection oven at 100 °C for 3 minutes. Gently mix the cooked lentils with the VANTASIA® Schlemmer-Öl Orange Ingwer oGAF and the white wine vinegar. Then add all the other ingredients and fold in carefully. Arrange the finished salad in your serving counter.


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

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

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

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.