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EKA CHEF BOOK

12 JULI 2019 MASCARPONE AND LIME MOUSSE ON A LIQUORICE BISQUIT

A creamy dessert with a fresh and
summery taste. A dessert that can
also be served as spoon dessert.
Excellent for cooling off at any time,
from tea-time to after dinner.

28 JUNI 2019 THAI CHICKEN WINGS WITH RICE

This is a unique and light meal, chicken 
wings marinated in soy sauce and honey, 
rice seasoned with vegetables and 
some Oriental spices to give a special 
tasty touch.

14 JUNI 2019 MILLEFUILLE WITH STRAWBERRIES

We are about to prepare 
the Millefeuille with strawberries: 
a classic of all time, fresh and 
delicious, perfect to end a lunch 
with friends or on holidays.

31 MAI 2019 SEAFOOD COOKING POT

The cooking pot technique consists of cooking 
in a jar various dishes that would normally take 
longer to cook in a traditional way.
With this method, all the aromas and flavours 
are kept in the food; for this reason, the Seafood 
cooking pot is a quick and refined starter 
to prepare.

17 MAI 2019 STUFFED PUMPKIN GRATIN FLOWERS

Pumpkin flowers are an appetizer
that are becoming more and
more popular in the kitchen because it
is a tasty and colorful dish to bring to the table.
Easy to prepare and light to taste, thanks
to this gratin and baking receipt.

03 MAI 2019 LADY'S KISSES BISCUITS

The lady’s kisses biscuit is a delicious
dessert, typical from Piemonte:
two rounds halfs of frollo wich
melt in a chocolate kiss.

19 APRIL 2019 SEA BASS FILLET WITH RISE AND ARTICHOKES

Baked sea bass is a simple and
quick second course and very
tasty and light thanks to the excellent
white meat, precious and fragrant.

05 APRIL 2019 WHITE BEANS PURÉE WITH PRAWNS AND ROSEMARY

White beans purée is a refined
dish with a delicate consistency,
excellent for those looking for
an alternative to the classic
legume soup.

22 MÄRZ 2019 RABBIT WITH FENNELS

The rabbit has a white and 
very lean meat, in line with 
a healthy and balanced diet. 
Combined with fennel, 
the rabbit takes on an intense 
but delicate flavor, perfect 
for spring.

08 MÄRZ 2019 GUINEA FOWL WITH ARTICHOKES AND POTATOES

The guinea fowl has strong and 
refined flavor meat.
Accompanied by artichokes and
potatoes, it’s a classic and 
delicious second course, 
simple and quick to cook.

22 FEBRUAR 2019 MONKFISH MEDALLIONS WITH JERUSALEM ARTICHOKES, RED LENTILS AND THYME OIL

Typical of Mediterranean cuisine, 
the monkfish is a lean fish, ideal to bake. 
A light and tasty second course thanks 
to the combination with red lentils and 
Jerusalem artichokes.

08 FEBRUAR 2019 FRESH TAGLIATELLE WITH SMOKED SALMON TROUT

A delicious first course where 
the delicacy of the trout meet 
the intense taste of the dill, 
creating a balance of flavors. 
Light and tasty, it is perfect 
for adults and children.

25 JANUAR 2019 CHOCOLATE AND PEARS CAKE

Chocolate and pears: a classic 
mix for a soft and delicious cake. 
Easy to make, excellent for a 
snack and for breakfast, with a 
cup of tea or milk.

11 JANUAR 2019 BRAISED VEAL COOKED IN BEER

An alternative way of the traditional 
Milanese recipe, this one is a tasty and 
original second course. 
Perfect for the New Year’s Eve dinner,
with a side of sliced grilled polenta.

14 DEZEMBER 2018 PUMPKIN SOUFFLÉ WITH GORGONZOLA CREAM

Soft and delicate, pumpkin soufflé is a 
refined appetizer, perfect for winter. 
Small delis to taste still hot with 
a cream of gorgonzola.

30 NOVEMBER 2018 RICE TIMBER WITH LATE RADICCHIO

An alternative way to the classic risotto, 
an excellent solution to create a tasty 
first course that you can prepare 
in advance, tasting all the goodness of 
the late red IGP radicchio of Treviso.

08 NOVEMBER 2018 ROAST CHESTNUTS

Chestnuts are the symbolic fruit of autumn. 
The following recipe will allow you to have 
this delicious threat, using the experience and 
the performances of Eka ovens. 
An alternative break or an original 
way to end your meal.

19 OKTOBER 2018 CHERRY TOMATOES IN OLIVE OIL

An easy and fast recipe to taste cherry tomatoes or 
grape tomatoes in a different way. Cooking in pot 
or cooking in jar, is a fast type of cooking. 
It keeps all the flavors and the nutrients in 
the food, making it tastier and safer from bacteria 
and temperature changes.

05 OKTOBER 2018 VEGETABLE "RISOTTO STYLE" BARLEY «ORZOTTO»

Vegetable Orzotto is a very easy-to-make and light dish, perfect to have both cold and hot. 
Thanks to the genuine taste, it satisfy everyone. 
You can prepare this dish using your best friend in the kitchen: the Eka combi oven.

21 SEPTEMBER 2018 JUMBO SHRIMPS CATALAN STYLE

A dish served as appetizer or one course: mesclunsalad, Tropea’s red onion and tomatoes; this is the perfect side to exalt these delicate crustaceans. Light and easy-to-make, thanks to our new oven line: Millennial.

07 SEPTEMBER 2018 OCTOPUS POTATOES AND PAPRIKA

Octopus, potatoes and paprika salad is a delicacy, which exalt with simplicity the Mediterranean cuisine flavors. Thanks to the potentiality of our ovens, you can live a very tasty culinary experience.

10 AUGUST 2018 COURGETTES FLAN

Courgettes flan is a delicious vegetable-based recipe, which has its main ingredient in a typical summer and well-known vegetable: courgettes.
A very tasty and easy to make dish, using the new Tecnoeka ovens line: Millennial

27 JULI 2018 FRESH FRUIT TART

Fresh fruit tart is a light and summery dessert. Using the new Tecnoeka ovens line, Millennial, is also very simple to make, for perfect performances.

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