The ice cream recipe book

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Contents
Introduction 4
4
Kitchen utensils 4
Ingredients 4
Preparation time 5
Storing ice cream 6
Serving and decorating 6
Sauces 7
Children's party 7
Ice cream recipes:
1. Basic ice cream 9
2. Strawberry ice cream 9
3. Banana ice cream 10
4. Fruit yoghurt ice cream 10
5. Mango ice cream 11
6. Vanilla ice cream 11
7. Chocolate ice cream 12
8. Mocha ice cream 13
9. Ginger ice cream with honey 13
10. Cottage cheese ice cream 13
11. Lemon sorbet 14
12.Tropical sorbet 14
13. Pineapple sorbet 15
14. Strawberry ice cream mousse 15
15. Cherry ice cream mousse 16
16. Ice cream bavarois 16
17. Pear and apricot ice cream 17
18. Pineapple ice cream pudding 17
19. Sugar-free strawberry ice cream 18
20. Sugar-free ice cream 18
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Introduction
Ice cream, sorbets, ice cream mousse an ice cream pudding ... ice cream comes in numerous types
and variations, to suit every occasion and all seasons. The ice cream maker enables you to make
your own ice cream using only the freshest ingredients, with no coloring agents or preservatives.
Together with the operating instructions, this recipe booklet offers you a reliable and useful guide for
the preparation of ice cream. Read the operating instructions carefully before you start. This booklet
contains a wide range of recipes and many photographs and suggestions. We have also included
sugar-free recipes for diabetics.You will discover how book. easy it is to prepare the most delicious
ice cream with your ice cream maker.
Kitchen utensils
Make sure that all the ingredients and utensils are ready to hand when you make your ice cream. It
is important that both the ice cream maker and the utensils are clean and dry, because ice cream is
susceptible to bacteria.
Utensils needed for the reparation of ice cream include a blender, a food processor, a blender bar, a
hand mixer, a nylon sieve or a strainer.
The best results are obtained if you use the given recipes and quantities. If you want to use a recipe
from other books, we advise you to look for a recipe in this booklet which is more or less similar. It
is important for the best results that you take almost the same quantity of ingredients as given in
this recipe book.
INGREDIENTS
Eggs
The recipes are based on eggs weighing 55-60 grams (class 4).
The addition of egg yolks to ice cream improves the structure and makes it taste richer and
smoother.
It is difficult to beat egg whites fresh from the fridge so eggs should be taken out of the refrigerator
several hours before use.Most of the creamy ice creams with egg yolk are prepared without
cooking the ingredients. If you are not sure about the freshness of the eggs, you can cook the
ingredients as described under vanilla ice cream.
It is of great importance that the mixture should not be overcooked, otherwise the mixture will
curdle. If curdling does occur, you can use a blender bar, a food processor or blender to smoothen
the mixture. Mix the mixture for approximately 30 seconds. Or you can add 100 ml (3.5 fl.oz) of
very cold cream and allow the mixture to cool, while beating constantly.
Tip
Various recipes only use the egg yolks. The remaining egg white can be used for ome-lette
Sibrienne and meringues, for example. Most cookery books suggest suitable recipes.
Milk/Yogurt
You can use both pasteurized and sterilized milk. The choice of full cream milk or low fat milk is a
question of personal taste. The ice cream will taste creamier if you use milk with a higher fat
content.
If you want to cook a recipe in which yogurt or curd is used, do not cook the yogurt or curd,
because yogurt and curd are very highly susceptible to curdling when heated. Add the yogurt after
cooling down the mixture.
Cream
Always use chilled cream. If the recipe calls for 'whipped cream, stop whipping when a yogurt-like
thickness is obtained. This makes it easier to mix the cream with the other ingredients. In summer it
is advisable to put the beaters and the bowl in which the cream will be whipped in the refrigerator.
The fat content of the cream affects the consistency of the ice cream; a higher fat content will make
the ice cream richer and creamier.
ENGLl5H 4
Sugar
Use castor sugar because this dissolves more readily.You can also use icing sugar, brown sugar or
honey. It is best to grind coarse granulated sugar in a blender or food processor.
If the sugar content is too low, it will have an adverse effect on the structure and stiffness of the ice
cream.
If too much sugar is used, the preparation time of the ice cream will be longer. It is also possible to
replace part of the sugar by dextrose (grape sugar). For example: if the given quantity in the recipe
is 100 g sugar, you take 75 g of sugar + 25 g of grape sugar. Grape sugar prevents crystallization of
the sugar, specially with sorbets.
Fruit
Fresh fruit makes the tastiest ice cream and it is also very nutritious. Fruit from a jar or a tin is also
suitable, however, make sure the fruit is drained well before it is pured and reduce the amount of
sugar by 25 g, depending on the type of fruit and your own taste. Summer fruits are easy to freeze
(e.g. strawberries, raspberries, peaches and ber-ries) so fruit ice cream can be made from fresh fruit
all year round. Frozen fruit can be stored for about 8 to 9 months in a deep freezer or a *** or
**** refrigerator.
Uncooked fruits that have been pured discolor easily, so sprinkle apples, bananas, pears and plums
with some lemon juice before pureing them.
If you wish to add pieces of fruit to the ice cream mixture, sprinkle them with some sugar to
prevent hard ice crystals from forming inside the fruit pieces during the freezing process.
Alcohol
Ice cream mixtures containing alcohol must be processed somewhat longer, as the ice cream takes
longer to freeze than ice cream without alcohol. Unless mentioned other-wise, add the alcohol to
the mixture in the ice cream maker for approximately 5-10 minutes before the ice cream is ready.
Syrup
What you need to prepare syrup:
- I stainless steel pan
- 1 wooden spoon
- 200 cc (7 fl. oz) water and
- 200 g (7 oz) castor sugar
(for approximately 300 cc (10.5 fl oz) syrup)
or 275 cc (9 3/4 fl. oz) water and
275g (93/4 oz) castor sugar
(for approximately 450 cc (16 fl. oz) syrup)
Put the water and sugar in the pan and mix together with the wooden spoon. Dissolve the sugar at
a moderate temperature while stirring. Skim off any froth that forms on the surface. Boil the sugar
mixture for about 1 minute. Take the pan off the heat and allow the syrup to cool. If you make
sorbet frequently, you can pre-pare syrup in advance and keep it in a tightly sealed bottle in the
refrigerator.
Preparation time
The recipes indicate the average time required for their preparation, however you may deviate from
this as you see fit. The preparation time depends on:
- the initial temperature of the ice cream mixture
- the room temperature
- temperature of the disc (keep it in the freezer for at least 18-24 hours).
The higher the initial and room temperature, the longer the preparation time will be. The best result
is obtained if the ice cream mixture is cooled beforehand in the refrigerator. The preparation times
ENGLl5H 5
also depend on the quantities and the ingredients used in the recipe. Ice cream which increases
greatly in volume, such as straw-berry or cherry ice cream mousse, or ice cream containing a large
proportion of cream, will need a longer preparation time than fruit ice cream and sorbet, for
example. Do not exceed the quantities given in the recipes as this can make the ice cream less
compact.
STORING ICE CREAM
In the ice cream maker
When the ice cream is ready, you can store it, covered, in the machine for approximately 10
minutes.
In the freezer
Although ice cream has a long storage life, a lengthy period in the freezer will have a ne-gative effect
on the taste and quality of the ice cream. After I to 2 weeks the structure of ice cream deteriorates,
and the fresh taste is lost. Ice cream is at its best when fresh, therefore it is best to prepare it shortly
before consumption.
If you do wish to store the ice cream in the freezer, keep in mind the following:
- Store the ice cream in a clean, tightly sealed container.
- The storage temperature must be at least -18C.
- Note the date of preparation and the type of ice cream on the container.
- Never refreeze defrosted or defrosted ice cream.
Take the ice cream out of the freezer about half an hour prior to consumption, and place it in the
refrigerator. Alternatively, at room temperature it will be ready for consumption in 10 to 15 minutes.
Sorbet defrosts more rapidly than ice cream, so allow it a shorter defrosting period in the
refrigerator.
Storage time
Ice cream made of uncooked ingredients:
1 week
Sorbet : 1 to 2 weeks
Ice cream made of semi-cooked ingredients: 2 weeks
SERVING AND DECORATING
- The recipes serve approximately 4-6 persons, depending on the presentation and the type of
ice cream.
- You can serve the ice cream in metal or glass coupes, in metal, glass or crystal bowls or on
dessert plates. Depending on the type of ice cream, you could also use fruit cut in half and
hollowed out, such as melon, pineapple, orange lemon or grapefruit.
- t is advisable to chill the coupes, bowls or hollowed-out fruit in the freezer compartment or
freezer just prior to serving, so that the ice cream will melt less rapidly when served.
- Some types of ice cream, such as plain ice cream, mocha ice cream and chocolate ice cream, are
less dense than other types. It is best to take these types of ice cream out of the ice cream
maker and chill them in the freezer half an hour before serving.
- You can make ice cream balls with the aid of a special ice cream scoop. It should be scrupulously
clean. If you dip the scoop in water before scooping out the ice cream, the ice cream balls will
be nice and smooth. If you wish to present the ice cream in a coupe, it is best to put the ice
cream balls; in the freezer the for half an hour, to prevent them from melting during the
decorating process.
- Ice cream lends itself well to combinations with pastry, such as profiteroles, cake, meringues or
crpes.
- Decorate the ice cream with, for example, whipped cream, beaten egg white, crme frache,
custard or sauces.
ENGLl5H 6
- Mix the whipped cream or crme frache with some finely chopped nuts before serving.
- Take more fruit than indicated by the recipe and use this to decorate the ice cream or use
candied fruits, cocktail cherries or soaked raisins. The taste of the fruit is enhanced if you soak it
in liqueur. The ice cream can also be combined with a suitable liqueur.
- Ice cream can be decorated with, for example, chocolate leaves, grated chocolate, nougat,
bonbons, shredded coconut or chopped nuts (walnuts, hazelnuts, slivered almonds, pistachio
nuts).
- The ice cream will look even more festive if you decorate it with one or more wafers, biscuits,
macaroons or rolled wafers.
SAUCES
Sauces and syrup add a nice touch to the ice cream. There are many different varieties: sweet
sauces, fruit sauces and fruit syrup.
There are many types of ready-to-use sauces on the market. But, as is true foricecream: home-made
sauces are tastier. Sauces can easily be prepared a few days in advance and stored in the refrigera-
tor or freezer.
Hot sauces
If you wish to serve a hot sauce, heat it up slowly. It is best to chill the ice cream thoroughly in the
freezer before pouring the hot sauce over the top.
The sauces described below can also be served cold. Serve the hot sauce either separately as an
accompaniment to the ice cream, or pour it over the ice cream just before serving.
Cherry sauce
Put the juice of one tin of cherries (stoned) in a pan, together with the grated peel of one orange
and one lemon. Allow the mixture to simmer over a low heat for 10 minutes. Strain the mixture.
Pour half a tablespoon of lemon juice and one teaspoon of orange juice through a sieve into a bowl
and mix one teaspoon of corn flour or potato flour with the juice. Pour this mixture into the hot
cherry juice, stirring constantly. Allow the mixture to boil for 1 minute. Add sugar to taste and a
tablespoon of kirsch, if desired. Add the cherries to the sauce just before serving.
Chocolate sauce
Fresh fruit can be used for these fruit sauces but frozen or tinned fruits can be substituted if desired.
If fresh fruit is used, add the sugar in the ratio of 50-75 grams (1.5 - 2.5 oz) of sugar to 200 grams (7
oz) of fruit (depending on the type of fruit used).
Push the fruit through a nylon sieve to remove the pips. Cool the fruit sauces before serving. Do
not refreeze fruit sauces made from frozen fruits.You can, however, freeze fruit sauces made from
fresh fruit.
Fruit pure
Fruit puree is made as follows:
- Wash the fruit and remove the pips or stones (some fruits should be peeled first).
- Cook the fruit with the adhering water, together with the sugar, until soft.
- Strain the pips if necessary.
- Tinned fruit can be used. It is better not to use too much of the syrup.
CHILDRENS PARTY
- Use bright, cheerful colors to decorate children's ice cream. Choose flavors that children love.
- For decoration, use whipped cream or ready to serve vanilla custard, chocolate custard or fruit
yoghurt.
- Decorate the ice cream with chocolate sprinkles, hundreds-and-thousands, sugar flowers, wafers
or small chocolates.
ENGLl5H 7
Below are some tasty serving suggestions:
1. Banana/vanilla ice cream/chocolate custard.
2. Chocolate milk/chocolate ice cream/ chopped nuts.
3. Marshmallows/strawberry ice cream/ yoghurt.
4. Slice of cake/vanilla ice cream/fruit sauce.
5. Crepes/icing sugar/fruit ice cream/yoghurt.
ENGLl5H 8
ENGLl5H 9
Recipes
Basic ice cream
Ingredients:
- 3 egg yolks
- 100 g castor sugar
- 10 g vanilla sugar
- 250 cc full cream milk
- 200 cc cream
Beat the egg yolks, sugar and vanilla sugar until the mixture is light and frothy. Add the milk, stirring
constantly. Whip the cream until it is almost stiff. Combine the whipped cream with the other
ingredients, making sure that all the ingredients are thoroughly mixed. Switch on the machine and
pour the mixture into the cooling bowl.
Preparation time: approx. 40-50 minutes.
Tip:
You can combine the basic ice cream mix-ture with, for example:
* 40 g (1.5 oz) chopped walnuts, hazelnuts, peanuts
* 40 g (1.5 oz) chopped candied fruit
* 40 g (1.5 oz) coarsely chopped dark chocolate or 8 g (1/4 oz) cinnamon
The selected ingredients should be added to the mixture halfway through the preparation time, the
cinnamon can be mixed with the egg yolks.
Coupe Dame Blanche
(serves 4-5 persons)
- Basic ice cream; 4-5 coupes; 4-5 wafers; Hot chocolate sauce (see page 7).
Pour equal quantities of the hot chocolate sauce over the ice cream.
Serve immediately.
Strawberry ice cream
- 200 g fresh strawberries
- 90 g castor sugar
- 1 egg yolk
- 1 tablespoon lemon juice
- 225 cc full cream milk
- 100 cc cream
Wash the strawberries. Pure them together with the lemon juice, the milk, the sugar and the egg
yolk. Combine the strawberry mixture with the cream. Make sure that all ingredients are thoroughly
mixed. Switch on the machine and pour the mixture into the cooling bowl.
Preparation time: approx. 35-45 minutes.
Tip:
The following fruit can also be used instead of strawberries:
200 g pured blueberries, bilberries, raspberries or blackberries.
Coupe Ambrosia
(serves 4-6 persons)
- Strawberry ice cream
- 4-6 coupes
- Some whole raspberries and/or other berries (stems attached)
- 4-6 dessertspoons strawberry syrup, mixed with 2 to 3 tablespoons of cointreau or orange
liqueur
- Some fresh mint leaves
- 125 cc (4.5 fl. oz) whipped cream
- 4-6 wafers
Banana ice cream
- 250 g ripe bananas
- 100 g castor sugar
- 1.5 tablespoon lemon juice
- 75 cc cream
- 250 cc full cream milk
Pure the bananas together with the sugar and lemon juice. Mix the banana pure thoroughly with
the cream and the milk.
Switch on the machine and pour the mixture into the cooling bowl.
Preparation time: approx. 40-50 minutes.
Coupe Melanie
(serves 4-5 persons)
- Banana ice cream
- 4-6 coupes
- I large sliced banana
- 4-6 dessertspoons eggnog liqueur
- 4 tablespoons banana liqueur
- 4-6 walnut halves
- 2 sliced kiwi fruits
- 8 stoned dates
- 125cc (4.5 fl. oz) of partially whipped cream to be served separately.
Fruit yoghurt ice cream
- 250 g fresh fruit (e.g. bilberries, raspberries, strawberries)
- 100 g castor sugar
- 50 cc cream
- 375 cc yogurt
- 1 tablespoon lemon juice
The photo shows you how to serve this dish.Wash the fruit. Pure the fruit with the sugar and
lemon juice. Add the fruit mixture to the yoghurt and cream. Make sure that all ingredients are
thoroughly mixed.
Switch on the machine and pour the mixture the cooling bowl.
Preparation time: approx. 35-45 minutes.
Ice cream soda
(serves 4-6 persons)
- 4-6 scoops of fruit yoghurt ice cream
- 4-6 tall glasses
- 50 g (13/4 oz) strawberries and 50 g(13/4 oz) raspberries, pureed with 1 tablespoon icing
sugar
- 4-6 halved lemon or orange slices
- 4-6 straws
- 125 cc (4.5 flA oz) whipped cream
- fizzy lemonade
ENGLl5H 10
Mango ice cream
- 300 g ripe mangos, peeled and stoned
- 90 g castor sugar
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 50 cc cream
- 200 cc full cream milk
- 1 egg yolk
Puree the mango together with the lemon ice, sugar, honey, milk and egg yolk. Stir in 9 cream. Make
sure that all the ingredients thoroughly mixed. Switch on the chine and pour the mixture into the
cooling bowl.
Preparation time: approx. 35-45 minutes.
Tip:
The following fruit can also be used instead of mangos:
300g pured apricots or pured peaches.
Tropical Night coupe
(serves 4-5 persons)
- Mango ice cream
- 4-5 coupes
- 4 tablespoons orange liqueur or 4 tablespoons passion fruit liqueur
- 2 large sliced bananas
- 4-5 orange slices, cut in half
- 2-4 tablespoons shredded coconut
- 4-5 green cocktail cherries
- 125 cc (4.5 fl. oz) partially whipped, unsweetened crme frache
- 4-5 wafers
Vanilla ice cream
(serves 4-5 persons)
- 2 egg yolks
- I egg
- 125 g castor sugar
- 5 g vanilla sugar
- 400 cc full cream milk
- 150 cc cream
- 5 g corn flour
Put the egg yolks, the egg sugar, vanilla sugar and the corn flour into a bowl. Beat with the mixer until
the egg yolks are almost white. Gently heat the milk. Add the warm milk gradually through the egg
mixture. When the ingredients are thoroughly mixed, pour the mixture into a pan.
Heat it at a moderate temperature for about 1-2 minutes, stirring constantly. Make sure the mixture
does not boil. If the mixture curdles, mix the ingredients for half a minute with a blender bar, a blender
or food processor. Allow the mixture to cool to refrigerator temperature and add the cream. Switch on
the machine and pour the mixture into the cooling bowl.
Preparation time: 35-45 minutes.
ENGLl5H 11
Monta Rosa
(serves 4-6 persons)
- Vanilla ice cream
- hot cherry sauce (see page 7)
- 4-6 coupes
Pour the hot cherry sauce over the ice cream just before serving.
Chocolate ice cream
- 3 egg yolks
- 100 g icing sugar
- 250 cc full cream milk
- 200 cc cream
- 15 g cocoa
- 1 teaspoon instant coffee
Beat the egg yolks with the sugar, cocoa the instant coffee and 50 cc (1.5 fl. oz) of the milk until the
cocoa has dissolved. Add the rest of the milk and stir thoroughly. Beat the cream until almost stiff. Add
the cocoa mixture to the whipped cream. Make sure that all the ingredients are thoroughly mixed.
Switch on the machine and pour the mixture into the cooling bowl.
Preparation time: 35-45 minutes.
Tip:
You can add the following to the basic chocolate ice cream mixture, for example:
40 g (1 1/2 oz) coarsely chopped roasted hazelnuts or almonds.
Add the selected ingredient to the bowl halfway through the preparation.
Coupe Jacquot
(serves 4-5 persons)
- Chocolate ice cream
- 4-5 dessert plates
- 4-5 large profiteroles
- 4-5 tablespoons of chocolate sauce, mixed with 2-3 tablespoons of coffee liqueur
- 150 cc (5.5 fl, oz) whipped cream
- 4-5 walnut halves
- Some fresh mint leaves
Coffee ice cream
- 3 egg yolks
- 100 g icing sugar
- 250 cc full cream milk
- 200 cc cream
- 6 g instant coffee
- 5 g vanilla sugar
Dissolve the coffee in 1 tablespoon of warm water and allow it to cool. Beat the egg yolk with the
sugar and the vanilla sugar, the dissolved coffee and the milk. Whip the cream until it is almost stiff.
Combine the coffee mixture with the whipped cream. Make sure all the ingredients are thoroughly
mixed.
Switch on the machine and pour the mixture into the cooling bowl
Preparation time: aprox.35-45 minutes.
Tip:
You can add the following to the mocha ice cream: 40 g (1 1/2 oz) chopped white, butter scotch or
plain chocolate. Add the selected ingredient to the bowl halfway through the preparation.
ENGLl5H 12
Don Paulo
(serves 4-5 persons)
- Mocha ice cream
- 4-5 puff pastry cases
- 4-10 chestnuts, soaked in cognac and cut into slices
- 4-5 macaroons
- 125 cc (4.5 fl. oz) whipped cream
- 4 - 5 red cocktail cherries
- Some mint leaves
Ginger ice cream with honey
- Mocha ice cream
- 70 g castor sugar
- 1.5 tablespoon ginger syrup
- 1 tablespoon honey
- 35 g chopped ginger
- 300 cc full cream milk
- 200 cc cream
- 3 egg yolks
- 1 teaspoon corn flour
Put the egg yolks, sugar and the corn flour into a bowl. Beat with a mixer until the egg yolks are
almost white. Gently heat the milk. Then add the milk gradually to the egg yolk mixture. When the
ingredients are thoroughly mixed, pour the mixture into a pan. Heat it on a moderate heat, stirring
constantly, for about 2 minutes. Do not allow the mixture to boil. Allow it to cool to refrigerator
temperature. Combine the cooled mixture with the chopped ginger, the ginger syrup, the honey and
the cream. Make sure that all ingredients are thoroughly mixed.
Switch on the machine and pour the mixture into the cooling bowl.
Preparation time: 40-50 minutes.
Coupe Mikado
(serves 4-5 persons)
- Ginger ice cream with honey, 4-5 coupes
- 40 g (1 1/2 oz) soaked raisins mixed with
- 4 tablespoons of rum
- 2 tablespoons ginger syrup and 1 tablespoon chopped ginger
- 4-5 parasols
- 4-5 wafers
- 125 cc (4.5 fl. oz) whipped cream
Cottage cheese ice cream
- 350 g (12.5 oz) cottage cheese (curd cheese)
- 200 cc (7 fl oz) milk
- 125 g (4.5 oz) castor sugar
- 150 cc (5.5 fl. oz) cream
- 15 g (1/2 oz) vanilla sugar
Whip the cream with the sugar and the vanilla sugar until almost stiff. Combine the cottage cheese
with the milk. Mix the cottage cheese mixture with the whipped cream. Make sure that all the
ingredients are thoroughly mixed. Switch on the machine and pour the mixture into the cool-ing bowl
through the opening in the lid.
Preparation time: approx. 30-40 minutes
ENGLl5H 13
Tip:
You can mix the cottage cheese ice cream with, for example:
* 50 g (1 3/4 oz) soaked raisins or
* 50 g (1 3/4 oz) peach or apricot pieces
Coupe Moon fever
(serves 4-6 persons)
- Cottage cheese ice cream
- 4-6 coupes
- 2-3 pureed kiwi fruits
- 150 g (5.5 oz) raspberries, blackberries or strawberries
- 125 cc (4.5 fl. oz) whipped cream
- mintleaves
- 4-6 ice cream wafers
Lemon sorbet
(serves 4-6 persons)
- Juice of 1/2 an orange
- 250 cc (4 fl. oz) fresh lemon juice
- 450 cc (16 fl. oz) syrup (seepage
- 1 egg white
Stir the lemon and orange juice into the syrup, mixing thoroughly. Beat the egg white until almost stiff
and stir in the mixture. Make sure that all the ingredients are thoroughly mixed. Switch on the
machine and pour the mixture into the cooling bowl.
Preparation time: 25-35 minutes.
Yellow Light
(serves 4-6 persons)
- Lemon sorbet
- 4-6 tall wine glasses
- 3 sliced lemons
- 3 cocktail cherries
- some fresh mint leaves
- approximately 1 bottle of white sparkling wine
Tropical sorbet
- 200 g fresh peeled kiwi fruit
- 100 g fresh peeled and stoned mango
- 150 g fresh peeled pineapple
- 300 cc syrup (see page 5) juice of 1 lemon
- 1.5 dl cold water
- 1 egg white
Puree the fruit together with the lemon juice and the syrup. Beat the egg white until almost stiff, then
stir in the fruit and the cold water mixture. Make sure that all the ingredients are thoroughly mixed.
Switch on the machine and pour the mixture into the cooling bowl.
Preparation time: 25-35 minutes.
Coupe Green Delight
(serves 6 persons)
- Tropical sorbet
- 6 coupes
- 2-4 tablespoons green orange liqueur or kiwi liqueur
- 2 sliced kiwi fruits
ENGLl5H 14
- 1 sliced lemon
- 12 red cocktail cherries
- Some mint leaves
- 125 cc (4.5 fl. oz) whipped cream
Pineapple sorbet
- 225 g fresh pineapple
- 300 cc syrup (see page 5)
- 1 tablespoon lemon juice
- 1 egg white
- 1 dl cold water
- Peel the pineapple
Peel the pineapple and remove the hard core and the eyes. Pure the pineapple, together with the
syrup and the lemon juice. Beat the egg white until almost stiff, then stir in the pineapple mixture. Add
the cold water. Switch on the machine and pour the mixture into the cooling bowl.
Preparation time: 40-50 minutes.
Coupe Coppa Cabana
(serves 6 persons)
- 125 g (4.5 oz) washed, pured strawberries,
- mixed with 2 tablespoons of cream
- 1 sliced star fruit
- 2 tablespoons soaked raisins
- 2 tablespoons grated chocolate
- 125 cc (4.5 fl. oz) whipped cream
- Some fresh mint leaves
- 6 wafers
Strawberry ice cream mousse
- 500 g (1 lb 2 oz) strawberries
- 300 cc (10.5 fl. oz) syrup (See page 5)
- juice of 1 lemon
- 2 egg whites
- 50 cc (1 3/4 fl. oz) cream
- Wash the strawberries. Pure
Wash the strawberries. Pure them together with the lemon juice and the syrup. Beat the egg whites
until almost stiff. Stir the strawberry mixture into the beaten egg whites and then pour in the cream.
Make sure that all ingredients are thoroughly mixed. Switch on the machine and pour the mixture into
the cooling bowl.
Preparation time: 45-55 minutes.
Coupe Margit
(serves 6 persons)
- Strawberry ice cream mousse
- 6 coupes
- 6 large washed and sliced strawberries
- 3 tablespoon passion fruit syrup
- 3 tablespoons strawberry liqueur
- 125 cc (4.5 fl. oz) whipped cream
- 6 mint leaves
- 6 wafers
ENGLl5H 15
Cherry ice cream mousse
- 550 g (1 lb 3.5 fl. oz) stoned cherries
- 300 cc (10.5 fl. oz) syrup (See page 5)
- juice of 1/2 lemon
- 2 egg whites
- 50 cc (13/4 fl. oz) cream
- 2 tablespoons Maraschino
- Puree the stoned and washed
Puree the stoned and washed cherries with the lemon juice, the syrup and the maraschino. Beat the
egg whites until almost stiff. Stir the cherry mixture into the beaten egg whites and then pour in the
cream. Make sure that all the ingredients are thoroughly mixed. Switch on the machine and pour the
mixture into the cooling bowl.
Preparation time: approx. 50 minutes.
Montanara
(6 persons)
- cherry ice cream mousse
- 6 dessert plates
- 6 cold crpes
- Fruit salad, e.g.: kiwi fruit, green grapes,strawberries, berries, pears.
- Some fresh mint leaves
- Sprinkle crpes with icing sugar
Ice cream bavarois
- 500 cc (1 pt 1 fl. oz) cream
- 8 g (1/4 oz) clear gelatin
- 3 to 4 tablespoons water
- 100 g (3.5 oz) castor sugar
- 4 to 5 tablespoons Maraschino
- 4 egg whites
- 60 g (2 1/4 oz) chopped candied fruit
Soak the gelatin leaves in a bowl of cold water. Partially whip the cream with half the sugar, until
thickened but not stiff. Partially whip the egg whites with the remaining sugar. Heat the water in a
pan. Remove the pan from the heat and dissolve the drained gelatin leaves in the water. Add the
maraschino and allow the mixture to cool. Mix the whipped cream with the beaten egg whites, then
stir in the gelatin mixture. Make sure that all the ingredients are thoroughly mixed. Switch on the
machine and pour the mixture into the cooling bowl. Add the candied fruits halfway through the
preparation
Preparation time: approx. 45-55 minutes.
Coupe Helene
(serves 4 to 6 persons)
- Ice cream bavarois; 4-6 dessert plates
- 16-24 black currents
- 4-6 tablespoons cold fruit sauce, e.g. strawberry or raspberry
- 4-6 tablespoons yoghurt
- Mint leaves
Pour the fruit sauce onto the middle of the plate and then pour the yoghurt into the centre of this
sauce. Use a cocktail stick to draw a line from the centre to the edge of the plate.
ENGLl5H 16
Pear and Apricot ice cream
- 150 g apricots (stoned and peeled)
- 150 g peeled pears
- 90 g castor sugar
- 200 cc full cream milk
- 100 cc cream
- 2 tablespoons lemon juice
Puree the fruit together with the lemon juice, sugar and milk. Add the cream. Make sure that all
ingredients are thoroughly mixed. Switch on the machine and pour the mixture into the cooling bowl.
Preparation time: approx. 30-40 minutes.
Carnaval dei Ragazzi
(6 persons)
- Pear and Apricot ice cream
- 6 dessert plates
- 6 marshmallow tea cakes or marshmallows
- 18 coloured chocolates
- 6 biscuits covered with a layer of chocolate
- 6 marshmallows or wine gums
Pineapple ice cream pudding
- 350 g (12.5 oz) fresh pineapple
- 200 g (7 oz) icing sugar or castor sugar
- 400 cc (14.5 fl. oz) cream
- 1 tablespoon lemon juice
Peel the pineapple and remove the hard centre and the eyes. Puree the pineapple together with the
sugar and the lemon juice. Partially whip the cream. Stir the pineapple mixture into the whipped
cream. Make sure that all ingredients are thoroughly mixed. Switch on the machine and pour the
mixture into the cooling bowl.
Preparation time: approx. 45-55 minutes.
Ice cream cake Caprice
(serves 6-8 persons)
- pineapple ice cream pudding
- 1 loose-based cake tin, 20-22 cm in diameter
- greaseproof paper
- 1 sponge cake
- 6 pineapple slices
- 1 tin of mandarins
- kiwi fruits
- 125 cc (4.5 fl. oz) whipped cream
- liqueur if desired
- First, line the tin
First, line the tin with greaseproof paper. Line the bottom of the tin with a round piece of paper and
the sides with one long strip of paper. Put the lined tin in the freezer for about half an hour before
filling it, so that the ice will not melt when it comes into contact with the tin.
To fill the tin:
Slice the sponge cake into 2 layers and place one layer on the bottom of the tin. Sprinkle the bottom
layer with liqueur if desired. Cover the cake with a layer of ice cream and then place the second layer
of cake on top. Cover the tin with paper. Put the cake in the freezer for about 1 hour (depending on
how hard the ice cream is). Before serving, place the serving plate in the refrigerator for a while.
ENGLl5H 17
To serve
Remove the side of the cake tin, place the cake upside-down on the plate and remove the tin
base. The photo gives you a decorating suggestion.
Sugar-free strawberry ice cream
(for about 8 portions of 75 g (2 3/4 oz))
- 2 sheets of clear gelatine
- 375 g (13 1/4 oz) fresh strawberries
- 1,5 tablespoon lemon juice
- 90g (3 1/4 oz) Sionon artificial sweetener
- 150 cc (5.5 fl. oz) cream
- 4 tablespoons water
Soak the gelatine in a bowl of cold water. Wash the strawberries, then puree them with the artificial
sweetener and the lemon juice. Dissolve the gelatin in 4 tablespoons of hot water. Stir the dissolved
gelatin into the strawberry puree. Allow the mixture to cool. Whip the cream until almost stiff. Mix the
whipped cream with the rest of the ingredients. Make sure that all the ingredients are thoroughly
mixed. Switch on the machine and pour the mixture into the cooling bowl.
Preparation time: approx. 25-35 minutes.
Tip:
Instead of strawberries, you can also use the following fruits without affecting any of the values given
below: 375 g (13 1/4 oz) blackberries, raspberries, cranberries or pawpaw
1 portion of ice cream of 75g (2 3/4 oz) contains:
95 Kcal/395 KJ; 3 g carbohydrate; 1 g protein; 6 g fat.
Dama Rosabianca
per portion
- Strawberry or vanilla ice cream;
- 1 dessert plate;
- I orange in segments;
- 1/2 passion fruit as desired (use only seeds as decoration)
Sugar-free ice cream
(for about 7 portions of 75 g (2 3/4 oz))
- 300 cc (10.5 fl oz) full cream milk
- 60 cc (2 1/4 fl. oz) cream
- 60 g (2 1/4 oz) Sionon artificial sweetener
- 2 eggs
- 20 drops vanilla essence
- Beat the egg with the milk
Preparation time: approx. 30-40 minutes.
1 portion of ice cream of 75 g (2 3/4 oz) contains:
85 Kcal/355 KJ; 2 g carbohydrate; 3 g protein; 5 g fat
The sugar-free recipes above contain so few carbohydrates (=sugar and starch) per portion
that one portion hardly affects the blood sugar level. One portion can therefore be eaten
without having to cut out anything from the diabetic diet.
If Sionon is not available you may replace it by a comparable powdered sweetening agent For
a proper consistency of the ice cream you need a powder sweetener which has a volume
comparable to that of ordinary sugar. For this reason compact sweeteners (e.g. Aspartame)
cannot be used for ice-cream making. Ask your chemist, pharmacist or dietician for advise.
ENGLl5H 18
Nowadays diabetics can also eat dishes that have been sweetened with ordinary sugar.
However, some guidelines do apply in that case. For further information, we recommend that
you consult your G.P. or dietician.
ENGLl5H 19
Etooymyq
Hoyuto, ypovitc, ou uoyuto, uoutiyxo uoyuto uuopgouv uo\\o ci6q xot cx6ogc
uoyutuv yto xo0c ucpiotooq xot cuogq. H uoyutoqgovq Pblllpsoo cuttpcuct vo
uopooxcuoctc to 6txo oo uoyuto gpqotouotuvto ovo to uto pcoxo u\txo gupi
gpuottxc ouoic q ouvtqpqttxo. Moi c tt o6qyic gpqoq, to t\io ouvtoyuv oo
upoocpct cvov otoutoto xot gpqoto o6qyo yto tqv uopooxcuq uoyutou.
Atoootc upoocxttxo tt o6qyic gpqoq uptv opgioctc. Auto to t\topoxt ucptcgct to
cupcio yxoo ouvtoyuv xot uo\\c utoypoic xot ouou\c. Egouc ouucpt\oct
cuioq ouvtoyc gupi ogopq yto 6toqttxou. Oo ovoxo\uctc uooo cuxo\o civot vo
uopooxcuooctc to uto ycuottxo uoyuto c tqv uoyutoqgovq oo.
1ucq uouvog
8cotu0citc ott cgctc ouyxcvtpuoct o\o to u\txo xot to oxcuq otov opgioctc vo ttogvctc
to uoyuto oo. Livot oqovttxo tooo q uoyutoqgovq ooo xot to oxcuq vo civot xo0opo
xot otcyvo, 6tott to uoyuto civot cuuo0c oto oxtqpi6to.
To oxcuq uou gpctoovtot yto tqv uopooxcuq tou uoyutou civot cvo u\cvtcp, cvo icp,
to po6o u\cvtcp, cvo icp gctpo, cvo vot\ov xooxtvo q oouputqpt.
Lov gpqotouotqoctc tt ouvtoyc xot tt 6ooo\oyic ouu uopouotoovtot c6u 0o cgctc
optoto ouotc\cooto. Lov 0c\ctc vo gpqotouotqoctc to ouvtoyq ouo o\\o t\io, oo
ouou\cuouc vo ovoqtqoctc to ouvtoyq oc outo to t\io uou civot \iyo uo\u
uopooto. |to vo cgctc optoto ouotc\cooto, civot oqovttxo vo gpqotouotqoctc ogc6ov
tqv i6to 6ooo\oyio ouu uopouotoctot oc outo to t\io ouvtoyuv.
YAlKA:
Auyd
Ot ouvtoyc ooiovtot oc oyo opou 55-60 yp (xotqyopio 4).
H upoo0qxq tuv xpoxuv tuv oyuv oto uoyuto c\ttuvct tqv uq xot tou 6ivct to
ycuoq uto u\ouoto xot uto ouo\q.
Livot 6uoxo\o vo gtuuqoctc to ooupo6to tuv oyuv otov to yo\ctc xotcu0ciov ouo to
uycio, yt' outo to oyo upcuct vo civot cxto uyciou opxctc upc uptv tq gpqoq. To
ucptoootcpo xpcu6q uoyuto c xpoxou oyuv uopooxcuoovtot gupi vo poovtot to
u\txo. Av 6cv ciotc oiyoupot yto tqv pcoxo6o tuv oyuv, uopcitc vo pooctc to u\txo
ouu ucptypoctot oto uoyuto ovi\to.
Livot uo\u oqovttxo vo qv uopopooctc to iyo, ct6o\\u 0o oo\tooct. Av upoyott
oo\tooct, uopcitc vo gpqotouotqoctc to po6o u\cvtcp, cvo icp, q cvo u\cvtcp yto
vo \ctovctc to iyo. Avoxotctc to iyo yto ucpiuou 30 6cutcpo\cuto. H uopcitc vo
upoo0coctc 100 mluo\u xpuo xpco yo\oxto xot vo oqoctc to iyo vo xpuuoct cvu
to gtuuotc ouvcgcto.
2uou\q.
2c xouotc ouvtoyc gpqotouotouvtot ovo xpoxot oyuv. To ooupo6t tou oyou uou
ouocvct uopci vo gpqotouotq0ci u.g. yto oc\cto xot opcyxc. To ucptoootcpo t\io
oyctptxq upotcivouv xoto\\q\c ouvtoyc.
fdKo/ftoopvt
Muopcitc vo gpqotouotqoctc tooo uootcptucvo ooo xot poocvo yo\o. To ov 0o
gpqotouotqoctc u\qpc q ouooutupucvo yo\o civot 0co upoouutxou youotou. To
uoyuto 0o yivct uto xpcu6c ov gpqotouotqoctc yo\o c cyo\utcpq ucptcxttxotqto oc
\tuopo.
Av 0c\ctc vo ttoctc to ouvtoyq q ouoio gpqotouotci ytoouptt q tupouqyo, qv to
pooctc 6tott xot to 6uo cgouv tqv tooq vo oo\toouv otov to cotoivctc. Hpoo0cotc to
ytoouptt oou xpuuoct to iyo.
EAAHNlKA 20
21
Kpo ydKouvog
Xpqotouotcitc uovto xpuo xpco. Av q ouvtoyq ouottci xpco oovttyi, otootqotc vo
gtuuotc tqv xpco o\t ouoxtqoct tqv uuxvotqto tou ytooupttou. Etot yivctot
cuxo\otcpo vo ovoxotcctc tqv xpco c to o\\o u\txo. To xo\oxoipt oo ouou\cuouc
vo octc oto uycio to coptqoto gtuuqoto xot to 6ogcio ouou 0o gtuuq0ci to
uoyuto. H ucptcxttxotqto tq xpco oc \tuopo cuqpcoct tq ouvogq tou uoyutou. H
uq\otcpq ucptcxttxotqto oc \tuopo 0o xovct to uoyuto uto u\ouoto xot xpcu6c.
Zdgopq
Xpqotouotqotc ogopq ogvq ytoti 6to\uctot cuxo\otcpo. Muopcitc cuioq vo
gpqotouotqoctc y\ooo ogopq, oxoupo ogopq q c\t. Livot xo\utcpo vo o\coctc tq
gov6poxocvq ogopq oto u\cvtcp q oto icp.
Av q ucptcxttxotqto tq ogopq civot goq\q, 0o cgct 6uocvc ouotc\coo ooov oopo
otq ouvogq xot tqv uq tou uoyutou. Av gpqotouotqoctc ucptoootcpq ogopq ouo tqv
ouottoucvq, o gpovo ctotooio tou uoyutou 0o civot cyo\utcpo. Muopcitc cuioq vo
ovttxotootqoctc cvo cpo tq ogopq c 6ctpoq (otou\oooxgopo). |to uopo6ctyo.
ov q uoootqto otq ouvtoyq civot 100 yp. ogopq uopcitc vo gpqotouotqoctc 75 yp.
ogopq xot 25 yp. otou\oooxgopo. To otou\oooxgopo cuo6ict tqv xpuoto\\ouoiqoq
tq ogopq, t6toitcpo ott ypovitc.
4povo
Mc to pcoxo pouto to uoyuto oo yivctot uto ycuottxo xot cuioq uo\u 0pcuttxo.
Muopcitc vo gpqotouotqoctc cuioq pouto ouo oo q xovocpo, uotooo, 0o upcuct vo
cotu0citc ott to cgctc otpoyyioct xo\o uptv to uo\touotqoctc xot ctuotc tqv
uoootqto tq ogopq xoto 25 yp. ovo\oyo c tov tuuo tuv poutuv xot to upoouutxo
oo youoto. To xo\oxotptvo pouto civot cuxo\o vo xotoug0ouv (u.g. poou\c, ocoupo,
po6oxtvo xot oupo). Etot, to uoyuto poutuv uopci vo uopooxcuootci ouo pcoxo
pouto o\ox\qpo to gpovo. To xotcuycvo pouto uopouv vo 6totqpq0ouv ucpiuou 8-9
qvc otov xotouxtq q oc uycio *** q ****.
To opooto pouto uou uo\touotouvtot govouv cuxo\o to gpuo tou, yt' outo
uoouo\iotc c \iyo guo \covtou to q\o, tt uovovc, to og\o6to xot to 6oooxqvo
uptv to uo\touotqoctc.
Av 0c\ctc vo upoo0coctc xootto poutuv oto iyo tou uoyutou, uoouo\iotc to c
\iyq ogopq yto vo cuo6ioctc tqv xpuoto\\uoq oto coutcptxo tuv poutuv xoto tq
6to6txooio tq xotouq.
AKuoK
To iyoto uoyutou uou ucptcgouv o\xoo\ 0o gpctootouv ucptoootcpq cuccpyooio, 6tott
outo to uoyuto gpctoctot ucptoootcpq upo yto vo uoyuoct ouo outo uou 6cv ucptcgct
o\xoo\. Lxto ov q ouvtoyq ovocpct xott 6toopcttxo, upoo0cotc to o\xoo\ oto iyo
uou uuopgct otqv uoyutoqgovq ucpiuou 5-10 \cuto upotou vo civot ctoto to uoyuto.
1tpnt
Tt gpctocotc yto vo ctotooctc to otpout.
- 1 ovoci6uto cto\\txo oxcuo oyctpcoto
- 1 u\tvq xouto\o
200 mlvcpo xot
200 yp. ogopq ogvq
(yto ucpiuou 300 mlotpout)
q 275 mlvcpo xot
275 yp. ogopq ogvq
(yto ucpiuou 450 mlotpout)
EAAHNlKA
22
8o\tc to vcpo xot tq ogopq oto oxcuo xot ovoxotctc to c tqv u\tvq xouto\o.
Ato\uotc tq ogopq oc ctpto 0cpoxpooio cvu ovoxotcuctc ouvcgcto. 8yo\tc tov opo
uou cgct ogqottotci otqv cutovcto. 8pootc to iyo tq ogopq yto 1 \cuto ucpiuou.
8yo\tc to oxcuo ouo tq utto xot oqotc to otpout vo xpuuoct. Av ttogvctc ougvo
ypovito, uopcitc vo ctotooctc to otpout ouo uptv xot vo to u\oooctc oc xo\o
opoytocvo uouxo\t oto uycio.
Xpvog cvotooog
Ot ouvtoyc uuo6ctxvuouv to coo gpovo uou ouottcitot yto tqv ctotooio tou, uotooo,
uopcitc vo uopcxx\ivctc ov to 0cupcitc oxouto. O gpovo ctotooio coptotot ouo to
cq.
- tqv opgtxq 0cpoxpooio tou iyoto uoyutou
- tq 0cpoxpooio 6uotiou
- tq 0cpoxpooio tou uxttxou 6ioxou (o\tc to otov xotouxtq tou\ogtotov 18-24 upc).
Ooo uq\otcpq civot q opgtxq 0cpoxpooio xot q 0cpoxpooio 6uotiou, tooo
ucptoootcpo 0o 6topxcoct q ctotooio. To xo\utcpo ouotc\coo cuttuygovctot otov to
iyo tou uoyutou cgct uoyuoct ouo uptv oto uycio. Ot gpovot ctotooio coptuvtot
cuioq ouo tt uoootqtc xot to u\txo uou gpqotouotouvtot otq ouvtoyq. To uoyuto
uou ouovct uo\u oc oyxo, ouu q ou uoyuto poou\o q xcpoot, q to uoyuto uou
ucptcgct cyo\q uoootqto xpco yo\oxto, 0o gpctootci ucptoootcpo gpovo ctotooio
ouo ott u.g. to uoyuto poutuv q q ypovito. Mqv uucpoivctc tt uoootqtc ott
ouvtoyc 6tott outo uopci vo xovct to uoyuto \tyotcpo ouuoyc.
AlATHPH1H TOY NAfOTOY
Moo ovqv noymvoqgovq
Otov to uoyuto civot ctoto, uopcitc vo to 6totqpqoctc xo\ucvo otq ouoxcuq yto
ucpiuou 10 \cuto.
1vov uovouvq
Mo\ovott to uoyuto cgct cyo\o gpovo 6totqpqoq, ov civct yto cyo\o 6tootqo otov
xotouxtq outo 0o o\\otuoct tq ycuoq xot tqv uototqto tou uoyutou. Mcto ouo 1 c 2
6oo6c q 6oq tou uoyutou opgict vo go\oct xot govctot q pcoxo6o otq ycuoq. To
uoyuto civot otqv xo\utcpq xotootooq tou otov civot pcoxo, yt' outo civot xo\utcpo vo
to ttogvctc \iyo uptv xotovo\u0ci.
Av 0c\ctc vo 6totqpqoctc to uoyuto otov xotouxtq, cgctc uuoq oo to cq.
- Touo0ctqotc to uoyuto o' cvo xo0opo, ocpootcyu x\ctocvo 6ogcio.
- H 0cpoxpooio 6totqpqoq 0o upcuct vo civot tou\ogtotov -18C.
- 2qctuotc uovu oto 6ogcio tqv qcpoqvio uopooxcuq xot tov tuuo tou uoyutou.
- Mqv ovouoyuvctc cuoyucvo q ogc6ov cuoyucvo uoyuto.
8yo\tc to uoyuto ouo tov xotouxtq ucpiuou toq upo uptv to xotovo\uoctc xot
touo0ctqotc to oto uycio. Lvo\\oxttxo, oc 0cpoxpooio 6uotiou 0o civot ctoto yto
xotovo\uoq oc 10 c 15 \cuto. H ypovito cuoyuvct uto ypqyopo ouo to uoyuto,
cuocvu gpctoctot \tyotcpo gpovo yto vo cuoyuoct oto uycio.
Xpvog tovqpqoqg
Hoyuto ouo q poocvo u\txo.1 6oo6o
|povito. 1 c 2 6oo6c
Hoyuto ouo qtpoocvo u\txo.2 6oo6c
EAAHNlKA
23
1EPBlPl1MA KAl AlAO1M1H
- Ot ouvtoyc civot yto ucpiuou 4-6 otoo, ovo\oyo c tqv uopouoiooq xot tov tuuo tou
uoyutou.
- Muopcitc vo ocpipctc to uoyuto oc cto\\txo q yuo\tvo q\o uotqpto, yuo\tvo q
xpuoto\\tvo uo\oxto q oc utotoxto tou y\uxou. Avo\oyo c tov tuuo tou uoyutou,
uopcitc cuioq vo gpqotouotqoctc pouto xocvo otq coq xot oxocvo, ouu
ucuovt, ovovo, uoptoxo\t, \covt, q yxpctupout.
- 2o ouou\cuouc vo uoyuoctc to q\o uotqpto, to uo\oxto q to oxocvo pouto
otqv xotouq q otov xotouxtq oxptu uptv to ocpiptoo, ctot uotc to uoyuto vo
q \tuvct tooo ypqyopo otov ocptpictot.
- Mcptxo ci6q uoyutou, ouu to ou\o uoyuto, to uoyuto oxo q to uoyuto ooxo\oto
6cv civot tooo ouuoyq ooo o\\o ci6q. 2uvtototot vo yoctc outo to ci6q uoyutou ouo
tqv uoyutoqgovq xot vo to octc vo xpuuoouv otov xotouxtq toq upo uptv to
ocpiptoo.
- Muopcitc vo ttoctc uo\c uoyutou c tq oq0cto tq ct6txq xouto\o yto uoyuto, q
ouoio 0o upcuct vo civot t6toitcpo xo0opq. Av u0ioctc to cpyo\cio oto vcpo uptv
ocpipctc to uoyuto, ot uo\c 0o civot oopc xot \cic. Av 0c\ctc vo uopouotooctc
to uoyuto oc q\o uotqpt, civot xo\utcpo vo o\ctc tt uo\c tou uoyutou otov
xotouxtq yto toq upo uotc vo qv \tuoouv ooq upo tt 6toxoocitc.
- To uoyuto ouv6uoctot uo\u oopo c y\uxo ouu upottcpo\, xctx, y\uxiooto ouo
opcyxo q xpcuc.
- Atoxooqotc to uoyuto, u.g. c xpco oovttyi, gtuuqcvo ooupo6to oyuv, ov0oyo\o,
xpco ouo yo\o, outupo xot oyo q yopvtpiooto.
- Avoitc tq oovttyi q to ov0oyo\o c cptxou t\oxocvou qpou xopuou uptv
ocpipctc.
- Hpoq0cutcitc ucptoootcpo pouto ouo outo uou ovoypoovtot otq ouvtoyq xot
gpqotouotqotc to yto vo 6toxooqoctc to uoyuto q yopvipctc c ogopucvo pouto,
xcpoooxto yto xoxtct\ q otoi6c uou 0o cgctc ouoxcct. H ycuoq tuv poutuv
c\ttuvctot ov to outqctc oc \txcp. To uoyuto uopci cuioq vo ouv6uootci c to
xoto\\q\o \txcp.
- To uoyuto uopci cuioq vo 6toxooq0ci c u\\o ooxo\oto, tptcvq ooxo\oto,
vouyxo, xopoc\c, tptcvq xopu6to q t\oxocvou qpou xopuou (xopu6to,
ouvtouxto, xo0optocvo ouy6o\o, totixto).
- To uoyuto 0o 6cigvct oxoq uto ytopttvo ov to 6toxooqoctc c io q ucptoootcpc
yxopctc, utoxoto, ouy6o\uto q uoupoxto.
fAPNlPl1MA
To yopvtpiooto xot to otpout upoo0ctouv to upoio utvc\to oto uoyuto. Yuopgouv
uo\\c 6toopcttxc uotxt\ic. y\uxo yopvtpiooto, yopvtpiooto poutuv xot otpout
poutuv.
Yuopgouv uo\\o ci6q ctotou yopvtpiooto otqv oyopo. Ootooo, toguct to i6to ouu xot
oto uoyuto. to outttxo yopviptoo civot uto ycuottxo.
To yopviptoo ctotoctot cuxo\o cptxc cpc uptv xot 6totqpcitot oto uycio q otov
xotouxtq.
Zcov yopvptoo
Av 0c\ctc vo ocpipctc coto to yopviptoo, cotovctc to opyo. Livot xo\utcpo vo
uoyuoctc opxcto to uoyuto otov xotouxtq uptv to ucptguoctc c to coto yopviptoo.
To ci6q yopvtpiooto uou ucptypoovtot uopoxotu uopouv cuioq vo ocptptotouv xot
xpuo. 2cpipctc to coto yopviptoo citc cguptoto u ouvo6cuttxo tou uoyutou citc
ucptguotc c outo to uoyuto uptv ocpipctc.
EAAHNlKA
24
fopvptoo ucpooto
8o\tc to guo to xovocpo xcpootuv (gupi to xouxoutoto) oc cvo oxcuo oi c tq
\ou6o cvo uoptoxo\tou xot cvo \covtou. Aqotc to iyo vo pooct oc otyovq utto
yto 10 \cuto. 2tpoyyiotc to iyo. Hcpootc toq xouto\to oouuo guo \covt xot cvo
xouto\oxt y\uxou guo uoptoxo\t ouo cvo oouputqpt oc cvo uo\ xot ovoxotctc cvo
xouto\oxt xopv\ooup q uototo\cupo c to guo. Hpoo0cotc outo to iyo oto coto
guo xcpoot, ovoxotcuovto ouvcgcto. Aqotc to iyo vo pooct yto 1 \cuto. Hpoo0cotc
ogopq yto ycuoq xot to xouto\to tq oouuo \txcp xtp, ov to cut0ucitc. Hpoo0cotc to
xcpooto oto yopviptoo uptv ocpipctc.
fopvptoo qpovmv
|t' outo to yopvtpiooto poutuv uopouv vo gpqotouotq0ouv pcoxo pouto o\\o ov
to cut0ucitc uopcitc vo to ovttxotootqoctc c xotcuycvo q pouto oc xovocpo. Av
gpqotouotqoctc pcoxo pouto, upoo0cotc ogopq oc ovo\oyio 50-75 yp. ogopq ovo
200 yp. pouto (ovo\oyo c to ci6o tou poutou uou gpqotouotcitc).
Hcpootc to pouto ouo cvo u\oottxo xooxtvo yto vo ootpcoctc to xouxoutoto.
Touo0ctqotc oto uycio to yopvtpiooto poutuv uptv to ocpipctc. Mqv ovouoyuvctc
to yopvtpiooto poutuv ouo xotcuycvo pouto. Muopcitc uotooo, vo uoyuoctc to
yopvtpiooto poutuv ouo pcoxo pouto.
NoKvg qpovmv
O uo\to poutuv uopooxcuoctot u cq.
- H\uvctc to pouto xot ootpcotc to xouxoutoto (cptxo pouto 0o upcuct uputo vo to
xo0opioctc).
- 8pootc to pouto otqv xoto\\q\q uoootqto vcpou oi c tq ogopq, uouou vo
o\oxuoouv.
- 2oupuotc to xouxoutoto ov civot ouopoitqto.
- Muopcitc, cuioq, vo gpqotouotqoctc pouto oc xovocpo. Livot xo\utcpo vo qv
gpqotouotqoctc uo\u otpout.
NAlAlKA NAPTl
- Xpqotouotqotc uvtovo xot gopoucvo gpuoto yto vo 6toxooqoctc to uot6txo
uoyuto. Ato\ctc ycuoct uou oyououv to uot6to.
- |to 6toxooqoq gpqotouotqotc xpco oovttyi, q ctotq xpco ovi\to q ooxo\oto q
ytoouptt c pouto.
- Atoxooqotc to uoyuto c tptcvq ooxo\oto, gpuottotc tpouc, ogoputo
\ou\ou6to, yxopctc q ooxo\otoxto.
AuoKou6ov cptug ycuovtug npovdoctg ocptpoovog:
1. Hoyuto uovovo/ ovi\to /xpco ooxo\oto.
2. 2oxo\otougo yo\o / uoyuto ooxo\oto / t\oxocvot qpoi xopuoi.
3. |\uxiooto c c\c / uoyuto poou\o / ytoouptt.
4. Mto cto xctx / uoyuto ovi\to / yopviptoo poutuv.
5. Kpcuc / y\ooo ogopq / uoyuto poutuv / ytoouptt.
EAAHNlKA
25
1uvvoyg
AnK noymv
Y\txo.
-3 xpoxot oyuv
-100 yp. ogopq ogvq
-10 yp. ogopq ovi\to
-250 ml u\qpc yo\o
-200 ml xpco yo\oxto
Xtuuqotc tou xpoxou, tq ogopq xot tq ogopq ovi\to cgpt to iyo vo yivct c\opu
xot opoto. Hpoo0cotc to yo\o, ovoxotcuovto ouvcgcto. Xtuuqotc tqv xpco uouou
ogc6ov vo otcxctot. Avoxotctc tqv xpco oovttyi c to uuo\otuo u\txo xot cotu0citc
ott o\o to u\txo cgouv ovoxotcutci xo\o. Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto
6ogcio uq.
Xpovo ctotooio. ucpiuou 40-50 \cuto.
Hpotooq.
Muopcitc vo ouv6uooctc to ou\o iyo tou uoyutou c.
- 40 yp. xootoxto xopu6tuv, ouvtouxtuv, tottxtuv
- 40 yp. xootoxto ogopucvuv poutuv
- 40 yp. cyo\o xootto ouo ooxo\oto uycio q 8 yp. xovc\o
To u\txo uou 0o cut\cctc 0o upcuct vo upootc0ouv oto iyo oto too tq ctotooio,
cvu q xovc\o uopci vo upootc0ci oi c tou xpoxou.
Coupe Dane BIanche
(yto 4-5 otoo)
- Au\o uoyuto, 4-5 xo\ovoto uotqpto, 4-5 yxopctc, coto yopviptoo ooxo\oto (\.
oc\i6o 24).
Hcptguotc to uoyuto c ioc uoootqtc cotou yopvtpiooto ooxo\oto.
2cpipctc ocou.
Noymv qpdouKo
- 200 yp. pcoxtc poou\c
- 90 yp. ogopq ogvq
- 1 xpoxo oyou
- 1 xouto\to oouuo guo \covt
- 225 ml u\qpc yo\o
- 100 ml xpco yo\oxto
H\uvctc tt poou\c. Ho\touotqotc tt oi c to guo \covtou, to yo\o, tq ogopq
xot tov xpoxo. Avoxotctc to iyo tq poou\o c tqv xpco yo\oxto. 8cotu0citc
ott o\o to u\txo cgouv ovoxotcutci xo\o. Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo
oto 6ogcio uq..
Xpovo ctotooio. ucpiuou 35-45 \cuto.
Hpotooq.
Avti yto poou\c uopcitc cuioq vo gpqotouotqoctc.
200 yp. uo\touotqcvo upti6to, uptt\o, ocoupo q otooupo.
EAAHNlKA
26 EAAHNlKA
Coupe Anbrosia
(yto 4-6 otoo)
- Hoyuto poou\o
- 4-6 xo\ovoto uotqpto
- Mcptxo o\ox\qpo ocoupo xot/q o\\c uotxt\ic oupuv (oi c to xotoovto)
- 4-6 xouto\oxto otpout poou\o, ovoxotccvo c 2-3 xouto\tc oouuo xouovtpu q \txcp
uoptoxo\t
- Mcptxo pcoxo u\\opoxto cvto
- 125 ml xpco oovttyi
- 4-6 yxopctc
Noymv novdvo
- 250 yp. uptc uovovc
- 100 yp. ogopq ogvq
- 1,5 xouto\to guo \covt
- 75 ml xpco yo\oxto
- 250 ml u\qpc yo\o
Ho\touotqotc tt uovovc oi c tq ogopq xot to guo \covtou. Avoxotctc xo\o
tov uo\to uovovo c tqv xpco xot to yo\o.
Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. ucpiuou 40-50 \cuto
CoupeMeIanie
(yto 4-5 otoo)
- Hoyuto uovovo
- 4-6 xo\ovoto uotqpto
- 1 cyo\q uovovo xocvq oc ctc
- 4-6 xouto\oxto \txcp c ooq to oyo
- 4 xouto\tc \txcp uovovo
- 4-6 xopu6to xocvo otq coq
- 2 oxttvi6to xocvo oc ctc
- 8 goupo6c gupi xouxoutoto
- 125 ml cptxu gtuuqcvq xpco oovttyi uou ocpipctot guptoto.
Noymv c ytoopvt uot qpovo
- 250 yp. pcoxo pouto (uptt\o, ocoupo, poou\c)
- 100 yp. ogopq ogvq
- 50 ml xpco yo\oxto
- 375 ml ytoouptt
- 1 xouto\to guo \covt
2tq utoypoio uuopgct q upotooq ocptpiooto. H\uvctc to pouto. Ho\touotqotc
to oi c tq ogopq xot to guo \covtou. Hpoo0cotc to iyo tuv poutuv oto
ytoouptt xot tqv xpco. 8cotu0citc ott o\o to u\txo cgouv ovoxotcutci xo\o.
Lvcpyouotqoctc tq ouoxcuq xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. ucpiuou 35-45 \cuto.
27
Noymv c ovouuvtu
(yto 4-6 otoo)
- 4-6 xouto\tc uoyuto ytoouptt c pouto
- 4-6 q\o uotqpto
- 50 yp. poou\c xot 50 yp. ocoupo uo\touotqcvo oi c 1 xouto\to oouuo y\ooo
ogopq
- 4-6 \covto xocvo otq coq q ctc uoptoxo\tou
- 4-6 xo\ooxto
- 125 ml xpco oovttyi
- ov0poxougo \covo6o
Noymv dvyuo
- 300 yp. upto ovyxo, xo0optocvo xot gupi xouxoutoto
- 90 yp. ogopq ogvq
- 2 xouto\tc oouuo c\t
- 2 xouto\tc oouuo guo \covt
- 50 ml xpco yo\oxto
- 250 ml u\qpc yo\o
- 1 xpoxo oyou
Ho\touotqotc to ovyxo oi c to guo \covtou, tq ogopq, to c\t, to yo\o xot tov
xpoxo. Hpoo0cotc ovoxotcuovto tqv xpco. 8cotu0citc ott o\o to u\txo cgouv
ovoxotcutci xo\o. Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. ucpiuou 35-45 \cuto.
Hpotooq.
Avti yto ovyxo uopcitc cuioq vo gpqotouotqoctc.
300 yp. uo\touotqcvo cpixoxo q po6oxtvo
TropicaI Night coupe
(yto4-5 otoo)
- Hoyuto ovyxo
- 4-5 xo\ovoto uotqpto
- 4 xouto\tc oouuo \txcp uoptoxo\t q 4 xouto\oxto \txcp pouto tou uo0ou
- 2 uovovc xocvc oc cyo\c ctc
- 4-5 ctc uoptoxo\t, xocvc otq coq
- 2-4 xouto\oxto tptcvq xopu6o
- 4-5 upootvo xcpoooxto yto xoxtct\
- 125 ml cptxu gtuuqcvo, gupi ogopq ov0oyo\o
- 4-5 yxopctc
.
Noymv ovKto
(yto 4-5 otoo)
- 2 xpoxot oyuv
- 1 oyo
- 125 yp. ogopq ogvq
- 5 yp. ogopq ovi\to
- 400 ml u\qpc yo\o
- 150 ml xpco yo\oxto
- 5 yp. xopv\ooup
8o\tc tou xpoxou, to oyo, tq ogopq, tq ogopq ovi\to xot to xopv\ooup oc cvo
uo\. Xtuuqotc c to icp uouou ot xpoxot ogc6ov vo ooupioouv. Zcotovctc \iyo to
EAAHNlKA
28
yo\o. Hpoo0cotc to coto yo\o oto6toxo oto iyo tuv oyuv. Otov o\o to u\txo
ovoxotcutouv xo\o, o\tc to iyo oc cvo oxcuo.
Zcotovctc oc ctpto 0cpoxpooio yto ucpiuou 1-2 \cuto, ovoxotcuovto ouvcgcto.
8cotu0citc ott to iyo 6cv 0o pooct. Av to iyo oo\tooct, ovoxotctc to iyo yto
too \cuto c to po6o u\cvtcp, cvo u\cvtcp q cvo icp. Aqotc to iyo vo
xpuuoct oc 0cpoxpooio uyciou xot upoo0cotc tqv xpco. Lvcpyouotqotc tq ouoxcuq
xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. ucpiuou 35-45 \cuto.
Monta Rosa
(yto 4-6 otoo)
- Hoyuto ovi\to
- Zcoto yopviptoo xcpoot (\. oc\i6o 23)
- 4-6 xo\ovoto uotqpto
Hcptguotc to uoyuto c to coto yopviptoo xcpoot oxptu uptv ocpipctc.
Noymv oouoKdvo
- 3 xpoxot oyuv
- 100 yp. y\ooo ogopq
- 250 ml u\qpc yo\o
- 200 ml xpco yo\oxto
- 15 yp. xoxoo
- 1 xouto\oxt y\uxou ottytoio xoc
Xtuuqotc tou xpoxou tuv oyuv c tq ogopq, to xoxoo, to ottytoio xoc xot 50
mlouo to yo\o cgpt vo 6to\u0ci to xoxoo. Hpoo0cotc to uuo\otuo yo\o xot
ovoxotctc xo\o. Xtuuqotc tqv xpco uouou ogc6ov vo otcxctot. Hpoo0cotc to iyo
tou xoxoo otqv xpco oovttyi. 8cotu0citc ott o\o to u\txo cgouv ovoxotcutci xo\o.
Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. 35-40 \cuto.
Hpotooq.
Muopcitc vo upoo0coctc to cq u\txo oto ou\o iyo uoyutou ooxo\oto, ouu u.g..
40 yp. gov6poxocvo qcvo ouvtouxto q ouy6o\o
Hpoo0cotc oto 6ogcio to u\txo uou cgctc cut\cct oto too tq ctotooio.
Coupe jacquot
(yto 4-5 otoo)
- Hoyuto ooxo\oto
- 4-5 utotoxto tou y\uxou
- 4-5 cyo\o oou
- 4-5 xouto\tc oouuo yopviptoo ooxo\oto, ovoxotccvo c 2-3 xouto\tc oouuo \txcp
xoc
- 150 ml xpco oovttyi
- 4-5 xopu6to xocvo otq coq
- Mcptxo u\\opoxto cvto
EAAHNlKA
29
Noymv uo
- 3 xpoxot oyuv
- 100 yp. y\ooo ogopq
- 250 ml u\qpc yo\o
- 200 ml xpco yo\oxto
- 6 yp. ottytoio xoc
- 5 yp. ogopq ovi\to
Ato\uotc tov xoc oc 1 xouto\to tq oouuo coto vcpo xot oqotc to vo xpuuoct.
Xtuuqotc tou xpoxou c tq ogopq xot tq ogopq ovi\to, to 6to\ucvo xoc xot to
yo\o. Xtuuqotc tqv xpco uouou ogc6ov vo otcxctot. Hpoo0cotc to iyo xoc otqv
xpco oovttyi. 8cotu0citc ott o\o to u\txo cgouv ovoxotcutci xo\o.
Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto 6ogcio uq.
Xpovo upoctotooio. ucpiuou 35-45 \cuto.
Hpotooq.
Muopcitc vo upoo0coctc to cq oto uoyuto oxo. 40 yp. tptcvq \cuxq ooxo\oto,
ooxo\oto xopoc\c q ou\q ooxo\oto. Hpoo0cotc oto uo\ to u\txo uou cut\cotc oto
too tq ctotooio.
Don PauIo
(yto 4-5 otoo)
- Hoyuto oxo
- 4-5 \ouxouo6c
- 4-10 ouvtouxto, outqycvo oc xovtox xot xocvo oc ctc
- 4-5 ouy6o\uto
- 125 ml xpco oovttyi
- 4-5 xoxxtvo xcpoooxto yto xoxtct\
- Mcptxo u\\opoxto cvto
Noymv vvvcp c Kt
- Hoyuto oxo
- 70 yp. ogopq ogvq
- 1,5 xouto\to oouuo otpout tivtcp
- 1 xouto\to oouuo c\t
- 35 yp. utucpopto (tivtcp) oc xootoxto
- 300 ml u\qpc yo\o
- 200 ml xpco yo\oxto
- 3 xpoxot oyuv
- 1 xouto\oxt xopv\ooup
8o\tc tou xpoxou, tq ogopq xot to xopv\ooup oc cvo uo\. Xtuuqotc c to icp
uouou ot xpoxot ogc6ov vo ooupioouv. Zcotovctc \iyo to yo\o. Hpoo0cotc to yo\o
oto6toxo oto iyo tuv oyuv. Otov o\o to u\txo ovoxotcutouv xo\o, o\tc to iyo
oc cvo oxcuo.. Zcotovctc oc ctpto 0cpoxpooio, ovoxotcuovto ouvcgcto yto ucpiuou
2 \cuto. Mqv oqoctc to iyo vo pooct. Aqotc to iyo vo xpuuoct oc 0cpoxpooio
uyciou. Avoxotctc to uoyucvo iyo c to xootoxto utucpopto, to otpout
tivtcp, to c\t xot tqv xpco. 8cotu0citc ott o\o to u\txo cgouv ovoxotcutci xo\o.
Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. 40-50 \cuto.
EAAHNlKA
30
Coupe Mikado
(yto 4-5 otoo)
- Hoyuto tivtcp c c\t, 4-5 xo\ovoto uotqpto
- 40 yp. ouoxccvc otoi6c ovoxotccvc c
- 4 xouto\tc oouuo pout
- 2 xouto\tc oouuo otpout tivtcp xot 1 xouto\to oouuo xootoxto utucpopto
- 4-5 oupc\itoc
- 4-5 yxopctc
- 125 ml xpco oovttyi
Noymv c oKou vup uvov
350 yp. o\oxo tupi xotot
200 ml yo\o
125 yp. ogopq ogvq
150 ml xpco yo\oxto
15 yp. ogopq ovi\to
Xtuuqotc tqv xpco c tq ogopq xot tq ogopq ovi\to uouou ogc6ov vo otcxctot.
Avoxotctc to tupi xotot xot to yo\o. Avoxotctc to iyo tou tuptou c tqv xpco
oovttyi. 8cotu0citc ott o\o to u\txo cgouv ovoxotcutci xo\o. Lvcpyouotqotc tq
ouoxcuq xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. ucpiuou 30-40 \cuto.
Hpotooq.
Muopcitc vo ovoictc to uoyuto c tupi xotot c u\txo ouu.
* 50 yp. ouoxccvc otoi6c q
* 50 yp. xootoxto po6oxtvo q cpixoxo
Coupe Moon Fever
(yto4-6 otoo)
- Hoyuto c tupi xotot
- 4-6 xo\ovoto uotqpto
- 2-3 uo\touotqcvo oxttvi6to
- 150 yp. ocoupo, otooupo q poou\c
- 125 ml xpco oovttyi
- u\\opoxto cvto
- 4-6 uoyutoyxopctc
fpovvo Kcvt
(yto 4-6 otoo)
- Xuo uoptoxo\tou
- 250 ml pcoxo guo \covtou
- 450 ml otpout (\. oc\. X)
- 1 ooupo6t oyou
Hpoo0cotc to guo \covtou xot uoptoxo\tou oto otpout, ovoxotcuovto xo\o.
Xtuuqotc to ooupo6t oyou uouou ogc6ov vo otcxctot xot upoo0cotc to oto iyo.
8cotu0citc ott o\o to u\txo cgouv ovoxotcutci xo\o.
Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. 25-35 \cuto.
EAAHNlKA
YeIIow Light
(yto4-6 otoo)
- |povito \covt
- 4-6 q\o xpooouotqpo
- 3 \covto xocvo oc ctc
- 3 xcpoooxto yto xoxtct\
- pcoxo u\\opoxto cvto
- ucpiuou 1 uouxo\t opu6c \cuxo xpooi
fpovvo vpontumv qpovmv
- 200 yp. pcoxo c\ou6tocvo oxttvi6to
- 100 yp. pcoxo c\ou6tocvo ovyxo gupi xouxoutoto
- 150 yp. pcoxo c\ou6tocvo ovovo
- 300 mlotpout (\. oc\. 5)
- guo 1 \covtou
- 1,5 ol xpuo vcpo
- 1 ooupo6t oyou
Ho\touotqotc to pouto oi c to guo \covtou xot to otpout. Xtuuqotc to ooupo6t
oyou uouou ogc6ov vo otcxctot, cto ovoxotctc c to iyo poutuv xot to xpuo
vcpo. 8cotu0citc ott o\o to u\txo cgouv ovoxotcutci xo\o. Lvcpyouotqotc tq ouoxcuq
xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. 25-35 \cuto.
Coupe Green DeIight
(yto 6 otoo)
- |povito tpoutxuv poutuv
- 6 xo\ovoto uotqpto
- 2-4 xouto\tc oouuo \txcp upootvo uoptoxo\t q oxttvi6to
- 2 oxttvi6to xocvo oc ctc
- 1 \covt xocvo oc ctc
- 12 xoxxtvo xcpoooxto yto xoxtct\
- cptxo u\\opoxto cvto
- 125 ml xpco oovttyi
fpovvo ovovd
- 225 yp. pcoxo ovovo
- 300 mlotpout (\. oc\. 5)
- 1 xouto\to oouuo guo \covt
- 1 ooupo6t oyou
- 1 ol xpuo vcpo
- c\ou6iotc tov ovovo
c\ou6iotc tov ovovo xot ootpcotc tov ox\qpo uupqvo xot tt utpc.
Ho\touotqotc tov ovovo oi c to otpout xot to guo \covt. Xtuuqotc to ooupo6t
uouou ogc6ov vo otcxctot xot upoo0cotc to oto iyo tou ovovo. Hpoo0cotc to xpuo
vcpo. Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. 40-50 \cuto.
EAAHNlKA 31
Coupe Coppa Cabana
(yto 6 otoo)
- 125 yp. u\ucvc, uo\touotqcvc poou\c,
- ovoxotccvc c 2 xouto\tc xpco yo\oxto
- 1 pouto ootcpt (xopouo\o) xocvo oc ctc
- 2 xouto\tc ouoxccvc otoi6c
- 2 xouto\tc tptcvq ooxo\oto
- 125 ml xpco oovttyi
- cptxo u\\opoxto cvto
- 6 yxopctc
Moug noymv qpdouKo
- 500 yp. poou\c
- 300 ml otpout (\. oc\. 5)
- guo 1 \covtou
- 2 ooupo6to oyuv
- 50 ml xpco yo\oxto
- H\uvctc tt poou\c xot uo\touotqotc tt
H\uvctc tt poou\c. Ho\touotqotc tt oi c to guo \covtou xot to otpout.
Xtuuqotc to ooupo6to uouou ogc6ov vo otcxovtot. Avoxotctc to iyo c tt
poou\c c to gtuuqcvo ooupo6to xot upoo0cotc tqv xpco. 8cotu0citc ott o\o to
u\txo cgouv ovoxotcutci xo\o. Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto
6ogcio uq.
Xpovo ctotooio. 45-55 \cuto.
Coupe Margit
(yto 6 otoo)
- Mou uoyuto poou\o
- 6 xo\ovoto uotqpto
- 6 cyo\c poou\c u\ucvc xot xocvc oc ctc
- 3 xouto\tc otpout pouto tou uo0ou
- 3 xouto\tc \txcp poou\o
- 125 ml xpco oovttyi
- 6 u\\opoxto cvto
- 6 yxopctc
Moug noymv ucpdot
- 550 yp. xcpooto gupi xouxoutoto
- 300 ml otpout (\cuc oc\i6o 5)
- guo ouo \covt
- 2 ooupo6to oyuv
- 50 ml xpco yo\oxto
- 2 xouto\tc opooxivo
- Ho\touotqotc to u\ucvo xot gupi xouxoutoto xcpooto
Ho\touotqotc to u\ucvo xot gupi xouxoutoto xcpooto c to guo \covt, to otpout
xot to opooxivo. Xtuuqotc to ooupo6to uouou ogc6ov vo otcxouv. Avoxotctc to
iyo xcpootuv c to gtuuqcvo ooupo6to xot cto upoo0cotc tqv xpco yo\oxto.
8cotu0citc ott o\o to u\txo cgouv ovoxotcutci xo\o. Lvcpyouotqotc tq ouoxcuq xot
o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. ucpiuou 50 \cuto.
EAAHNlKA 32
Montanara
(yto 6 otoo)
- Mou uoyuto xcpoot
- 6 utotoxto tou y\uxou
- 6 xpuc xpcuc
- poutooo\oto, u.g. oxttvi6to, upootvo otou\to, poou\c, oupo, og\o6to
- cptxo pcoxo u\\opoxto cvto
- xpcuc uoouo\tocvc c y\ooo ogopq
Noymv noopoud
- 500 ml xpco yo\oxto
- 8 yp. 6toovq c\otivq
- 3-4 xouto\tc vcpo
- 100 yp. ogopq ogvq
- 4 c 5 xouto\tc opooxivo
- 4 ooupo6to oyuv
- 60 yp. xootoxto ogopucvuv poutuv
Mouoxctc to u\\o c\otivq oc cvo uo\ c xpuo vcpo. Xtuuqotc \tyoxt tqv xpco
oi c tq toq uoootqto ogopq, cu otou ouoxtqoct uuxvotqto, o\\o ogt uouou vo
otcxctot. Xtuuqotc \tyoxt to ooupo6to c tqv uuo\otuq ogopq. Zcotovctc to vcpo oc
cvo oxcuo. 8yo\tc to oxcuo ouo tq utto xot 6to\uotc to otpoyytocvo u\\o tq
c\otivq oto vcpo. Hpoo0cotc to opooxivo xot oqotc to iyo vo xpuuoct.
Avoitc tqv xpco c to gtuuqcvo ooupo6to xot otq ouvcgcto ovoxotctc to c to
iyo tq c\otivq. 8cotu0citc ott o\o to u\txo cgouv ovoxotcutci xo\o.
Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto 6ogcio uq. Hpoo0cotc to
ogopucvo pouto oto too tq ctotooio. Xpovo ctotooio. ucpiuou 45-55 \cuto.
Coupe HeIene
(yto 4-6 otoo)
- Hoyuto uoopouo, 4-6 utotoxto tou y\uxou
- 16-24 ptqoto
- 4-6 xouto\tc yopviptoo uoyucvuv poutuv,
- u.g. poou\o q ocoupo,
- 4-6 xouto\tc ytoouptt
- 4u\\opoxto cvto
Hcptguotc to yopviptoo poutuv otq coq tou utotou xot otq ouvcgcto o\tc to
ytoouptt oto xcvtpo tou yopvtpiooto. Xpqotouotqotc cvo po6oxt yto tqv ovotq
xoxtct\ upoxctcvou vo tpoqctc to ypoq ouo to xcvtpo cgpt tqv oxpq tou
utotou.
Noymv ogKdt uot cpuouo
- 150 yp. cpixoxo (gupi xouxoutoto xot xo0optocvo)
- 150 yp. xo0optocvo og\o6to
- 90 yp. ogopq ogvq
- 200 ml u\qpc yo\o
- 100 ml xpco yo\oxto
- 2 xouto\tc oouuo guo \covtou
Ho\touotqotc to pouto oi c to guo \covtou, tq ogopq xot to yo\o. Hpoo0cotc
tqv xpco. 8cotu0citc ott o\o to u\txo cgouv ovoxotcutci xo\o. Lvcpyouotqotc tq
ouoxcuq xot o\tc to iyo oto 6ogcio uq.
Xpovo ctotooio. ucpiuou 30-40 \cuto.
EAAHNlKA 33
CarnavaI dei Ragazzi
(yto 6 otoo)
- Hoyuto og\o6t xot cpixoxo
- 6 utotoxto tou y\uxou
- 6 xcxoxto c c\c q y\uxiooto c c\c
- 18 gpuottotc ooxo\otc
- 6 utoxoto c cuiotpuoq ooxo\oto
- 6 y\uxiooto c c\c q xopoc\itoc-c\c6oxto
Noymv nouvyuo ovovd
- 350 yp. pcoxo ovovo
- 200 yp. y\ooo ogopq q ogopq ogvq
- 400 yp. xpco yo\oxto
- 1 xouto\to guo \covt
c\ou6iotc tov ovovo xot ootpcotc to ox\qpo uupqvo xot tt utpc. Ho\touotqotc
tov ovovo oi c tq ogopq xot to guo \covt. Xtuuqotc \tyoxt tqv xpco.
Avoxotctc to iyo tou ovovo c tq gtuuqcvq xpco oovttyi xot cotu0citc ott o\o
to u\txo ovoxotcutqxov xo\o. Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto 6ogcio
uq. Xpovo ctotooio. ucpiuou 45-55 \cuto.
Ktu noymvo Caprice
(yto 6-8 otoo)
- Hoyuto uoutiyxo ovovo
- 1 opo yto xctx c ouoouucvq ooq, 6toctpou 20-22cx.
- \o6oxo\\o
- 1 uovtcouovt
- 6 ctc ovovo
- 1 xovocpo ovtopivto
- oxttvi6to
- 125 mlxpco oovttyi
- \txcp ov to cut0ucitc
- Hputo, otpuotc tq opo
Hputo otpuotc tq opo c \o6oxo\\o. Touo0ctqotc cvo otpoyyu\o xoott
\o6oxo\\o otq ooq xot cvo cuiqxc xoott oto u\oyto. Touo0ctqotc to oxcuo
otov xotouxtq yto ucpiuou toq upo uptv to ycioctc, ctot uotc vo q \tuoct o
uoyo otov 0o cp0ct oc cuoq c to oxcuo.
|to vo ycioctc to oxcuo.
Kotc to uovtcouovt oc 2 otpuoct xot touo0ctqotc tq io otq ooq tou oxcuou.
Hoouo\iotc tqv xotu otpuoq c \txcp ov to cut0ucitc. Ko\utc to uovtcouovt c to
otpuoq uoyutou xot touo0ctqotc cto tq 6cutcpq otpuoq uovtcouovt ouo uovu.
Ko\utc to oxcuo c gopti. 8o\tc to xctx otov xotouxtq yto ucpiuou 1 upo
(ovo\oyu c to uooo ox\qpo civot to uoyuto). Hptv ocpipctc, o\tc tqv utotc\o
ocptpiooto oto uycio yto \iyq upo.
|to to ocpiptoo
Aotpcotc to u\otvo tou oxcuou, touo0ctqotc to xctx ovouo6o oto utoto xot
ootpcotc tqv ouoouucvq ooq. 2tq utoypoio \cuctc to upotooq 6toxooqoq.
EAAHNlKA 34
Noymv qpdouKo gmpg dgopq
(yto ucpiuou 8 cpi6c tuv 75 yp.)
- 2 u\\o 6toovq c\otivq
- 375 yp. pcoxtc poou\c
- 1,5 xouto\to guo \covt
- 90 yp. ogopivq (Slonon)
- 150 ml xpco yo\oxto
- 4 xouto\tc vcpo
Mouoxctc tq c\otivq oc cvo uo\ c xpuo vcpo. H\uvctc tt poou\c, cto
uo\touotqotc tt c tq ogopivq xot to guo \covtou. Ato\uotc tq c\otivq oc 4
xouto\tc oouuo coto vcpo. Avoxotctc tq 6to\ucvq c\otivq otov uo\to
poou\o. Aqotc to iyo vo xpuuoct. Xtuuqotc tqv xpco uouou ogc6ov vo
otcxctot. Avoxotctc tqv xpco oovttyi c to uuo\otuo u\txo. 8cotu0citc ott o\o to
u\txo cgouv ovoxotcutci xo\o. Lvcpyouotqotc tq ouoxcuq xot o\tc to iyo oto
6ogcio uq.
Xpovo ctotooio. ucpiuou 25-35 \cuto.
Hpotooq.
Avti yto poou\c uopcitc vo gpqotouotqoctc to cq pouto gupi vo cuqpcootouv ot
opt0oi uou ovocpovtot uopoxotu. 375 yp. otooupo, ocoupo, oxxivto q uouoyto
1 cpi6o uoyutou tuv 75 yp. ucptcgct.
95 kcal/395 k[, 3 yp. u6otov0poxc, 1 yp. uputcivq, 6 yp. \iuo
Dana Rosabianca
ovo cpi6o
- Hoyuto poou\o q ovi\to
- 1 utotoxt tou y\uxou
- 1 uoptoxo\t oc tcogto
- pouto tou uo0ou xoto upotiqoq (gpqotouotqotc ovo tou ouopou yto
6toxooqoq)
Noymv gmpg dgopq
(yto ucpiuou 7 cpi6c tuv 75 yp.)
- 300 ml u\qpc yo\o
- 60 ml xpco yo\oxto
- 60 yp. ogopivq (Slonon)
- 2 oyo
- 20 otoyovc opuo ovi\to
- Xtuuqotc to oyo c to yo\o
Xpovo ctotooio. ucpiuou 30-40 \cuto.
EAAHNlKA 35
1cpi6o uoyutou tuv 75 yp. ucptcgct.
85 kcal/355 k[, 2 yp. u6otov0poxc, 3 yp. uputcivq, 5 yp. \iuo
Ot uopouovu ouvtoyc gupi ogopq ucptcgouv tooo \iyou u6otov0poxc (=ogopq
xot ou\o) ovo cpi6o uotc to cpi6o vo qv cuqpcoct ogc6ov xo0o\ou to cuiuc6o
tou ooxgopou oto oio. Mto cpi6o, \otuov, uopci vo xotovo\u0ci gupi vo gpctootci
vo ootpc0ci xott ouo tq 6iotto tou 6toqttxou.
Av q ogopivq Slonon 6cv civot 6to0cotq uopci vo ovttxotooto0ci c ovtiototgq
y\uxovttxq ouoio oc oxovq. |to tq ouotq ouvogq tou uoyutou gpctocotc to
y\uxovttxq ouoio oc oxovq c oyxo ovtiototgo tq ouvq0tocvq ogopq. |t' outo to
\oyo, ot ouuuxvucvc y\uxovttxc ouoic (u.g. Aouoptoq) 6cv uopouv vo
gpqotouotq0ouv otqv uopooxcuq uoyutou. 2uou\cutcitc to opoxouoto oo q to
6totto\oyo oo.
2qcpo, ot 6toqttxoi uopouv cuioq vo tpuvc oyqto oto ouoio cgct gpqotouotq0ci
q ouvq0q ogopq. Ootooo, otqv ucpiutuoq outq copoovtot optocvc
xotcu0uvtqptc o6qyic. |to ucpottcpu u\qpoopic, oo ouotqvouc vo
ouou\cu0citc tov ytotpo q to 6totto\oyo oo.
EAAHNlKA 36
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