10
Steamed cauliower and broccoli Wash cauliflower and broccoli and split
into florets. To make sure the cauliflo-
wer and broccoli are cooked al dente divide them up into equally sized pieces. Put some water
(approx. 200 ml) water in the deep Doubletta+ pan module and add salt and a little milk (this
will improve the flavour). Put in the insert for steaming and add the prepared florets. Close the
pan and steam on a low heat. The vegetables only need to be steamed for approx. five minutes
to be cooked al dente.
Doubletta+ sh soup
Finely chop onion and garlic and
soften in olive oil on low heat. Season
with salt and pepper. Add the fish
and rinsed seafood and steam in the
covered pan. Season with nutmeg, parsley and oregano. Add the chopped bean sprouts and
simmer for approx. 5 minutes. Close the Doubletta+ and steam until fish is cooked through.
Diced potato can be used in place of bean sprouts if preferred.
Beef olives Select wide and very thin escalopes.
Spread one teaspoon of mustard on
each escalope and add two teas-
poons of filling, (mince, soaked and
squeezed out bread, shallots, garlic,
strips of pepper, chopped parsley, seasoned with salt and pepper.) Roll up each escalope and
tie with string. Brown on all sides in the flat Doubletta+ pan module. Heat up the second Dou-
bletta+ pan module and make a sauce using the meat residue mixed with crème fraiche. Add
one tbsp capers and braise the olives slowly in the closed pan. Pasta and spätzle noodles are
the perfect accompaniments.
„Kaiserschmarrn“ – shredded pancakes
Cream the butter and gradually add
the sugar, egg yolk, salt, flour and milk.
Beat the separated egg white until
firm and fold in. Heat butter in one
Doubletta+ module, add one ladle of batter and cook until golden brown. Attach the second
Doubletta+ module and turn over and then divide into small squares. Sprinkle with sugar and
cinnamon in the still hot Doubletta+ and serve mixed with slices of apple, cherries and peach
slices or marinated raisins.
Doubletta+ pork chops
Grease and heat the flat Doubletta+
pan module. Add pork
chops and brown on both sides on a
medium heat until crispy. Serve with boiled potatoes and spicy peppers. Well roasted corn on
1 cup whipping cream, 2 tbsp butter, 2 tbsp sugar,
3-4 eggs, 1 pinch salt, cinnamon, 2 cups of flour,
raisins or other fruit
1 small cauliflower, 1 small head of broccoli
1 onion, 2 garlic cloves, 6 tbsp olive oil, 1/2 - 1 kg
fish and seafood, 200 g bean sprouts, salt, pepper,
nutmeg, oregano, fresh parsley
4 beef escalopes, 200 g beef mince, 3 shallots (baby
onions), 1 sliced red pepper, bread, 2 cloves of garlic,
parsley, capers to taste, mustard, salt and pepper
4 tbsp vegetable oil, 1 kg chops, 1 large onion sliced,
1 tsp caraway seeds
250 g green asparagus, 250
g white asparagus, 2 medium
onions, 150 g sliced ham,
250 ml cream,
60-70 g crumbled Roquefort
cheese, 1 clove of garlic,
1 tbsp chopped parsley, dill,
ground nutmeg, 50 g butter,
salt
1/4 l water, 1 tbsp soy sauce, 1 tbsp dry white
wine, 1 tsp sugar, 1/2 tsp salt, 1 tbsp potato
starch, 4 tbsp olive oil, 1 sliced green pepper,
1 large onion cut into wedges, 2 minced garlic
cloves, 125 g bean sprouts, 2 carrots cut in
chunky pieces, 2 sticks of celery cut in chunky
pieces, 200 g mushrooms
Doubletta_Rezeptheft_A5_20170721_CP.indd 10 21.07.17 09:44
