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Minestrone soup

Minestrone soup

Minestrone soup

This is a classic Italian soup that is hearty and warming for the winter months. Any combination of vegetables can be used and it’s a good dish for using leftover vegetables.

SERVES 6

Ingredients:
 
  • 20g–25g dry Mevalia Anellini pasta per portion or 120g–150g for the whole soup
  • 300g root vegetables (carrots, sweet potatoes, turnip, swede) diced
  • 75g green beans, chopped or sliced runner beans
  • 175g cabbage fi nely shredded
  • 1 tbsp olive oil
  • 2 medium red onions, peeled and diced
  • 2 sticks celery, diced
  • 2 small cloves garlic, crushed
  • 400g can chopped tomatoes
  • 1½ litres vegetable stock*
  • 1 bay leaf
  • 2 basil stalks, remove leaves and tear into soup
Anellini
Preparation:
 
  1. Heat the oil in a large pan, add the onions and celery and fry for 2 minutes followed by the garlic for a further 3 minutes.
  2. Add the root vegetables, tomatoes, stock, bay leaf and basil, bring to the boil and simmer gently, covered for 20 minutes.
  3. Add the pasta and the green beans, return to the boil and simmer for 10 minutes, uncovered, adding the greens for the final 3–4 minutes.
  4. Season to taste. Serve in warm soup bowls accompanied with Mevalia Bread or Mevalia Croutons.
  5. To make croutons: Cube 1 slice of Mevalia Bread. Heat 1 tsp oil and 15g butter in a small frying pan, add the cubes of bread, toss around in the pan and fry until crunchy.

Useful Tips

  • This soup can be frozen without the addition of the pasta. The amount of Mevalia Anellini pasta added depends on whether the soup is as a main meal.
Soup with dumplings

Soup with dumplings

Soup with dumplings

Makes 1 serve

Ingredients:
     1/2   vegetable stock cube
250 ml  boiling water
   10 g   carrot
   10 g   celery
   10 g   leek
   15 g   MEVALIA Anellini
   10 g   MEVALIA Burger Mix
  2 1/2   tsp water
     1/4   tsp oil
             salt, pepper
 
AnelliniBurger Mix
Preparation:
Cut the vegetables into fine slices. Dissolve the stock cube in boiling water. Add the vegetables and cook until soft. Season the Burger Mix, combine with water and oil and allow to rest. In a pot bring the water to boil, salt and cook the Anellini until soft. Form 5 small dumplings from the burger mix dough. Bring salt water to boil, reduce the heat and cook the dumplings for several minutes. Combine the vegetable broth, Anellini and dumplings and serve.
 

Useful Tips

Tip:
• Serve with chives.
 

Nutrition Information per serve
 

Energy kcal 121
Fat g 3,4
Carbohydrate g 20,5
Protein g 0,6
Phenylalanine mg 7,4
Tyrosine mg 5,85
Leucine mg 12,9
Salt g 0,2
Carrot and coriander soup

Carrot and coriander soup

Carrot and coriander soup

SERVES 4–6 PORTIONS

Preparation time: 15 minutes
Cooking time: 25 minutes

Ingredients:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 tsp ground coriander
• 1 sweet potato, 100g chopped
• 500g carrots, 450g peeled and chopped
• 1.2 litres vegetable stock
• 15g fresh coriander (about ½ a supermarket packet includes stalks)
Ciabattine
Preparation:
 
  1. Heat the oil in a large saucepan, add the onion, and then fry for 5 minutes until softened. Stir in the ground coriander and sweet potato, and then cook for 1 minute.
  2. Add the chopped carrots and stock, bring to the boil, and then reduce the heat. Cover and cook for 20 minutes until the carrots are tender.
  3. Tip into food processor with the fresh coriander, then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
  4. Serve with warmed Mevalia Ciabattine.
Sweet potato and butternut squash soup

Sweet potato and butternut squash soup

Sweet potato and butternut squash soup

SERVES 4–6 PORTIONS

Preparation time: 15 minutes
Cooking time: 10 minutes


Ingredients:

• 1 tbsp olive oil
• 1 medium onion, peeled and diced
• 2 cloves garlic, peeled and crushed
• 1 tsp ground cumin
• 300g sweet potato, peeled weight and 
  diced
• 250g butternut squash, peeled weight 
  and diced
• Seasoning
• 1 litre (1½ pts) vegetable stock*
• 2 tbsp chopped fresh coriander
Anellini
Preparation:
 
  1. Heat oil in large saucepan, add onion, and garlic, cook until soft, add ground cumin and cook a further minute.
  2. Add sweet potato and butternut squash, stir and cook for 2 minutes.
  3. Add seasoning and stock, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.
  4. Blend or process vegetable mixture until smooth, stir in the fresh coriander, dilute with water if necessary.
  5. Serve soup hot or cold with your favourite Mevalia Bread or rolls.
Spring rolls

Spring rolls

Spring rolls

Makes 1 serve

Ingredients:
   20 g   MEVALIA Burger Mix
25 ml   water
        1   tsp oil
        2   pieces rice paper
   50 g   cabbage
   30 g   carrot
        1   clove garlic (pressed)
   30 g   leek
     2 g   ginger  (grated finely)
   15 g   red pepper
     3 g   parsley (leaf)
        1   tsp soy sauce
        1   tbsp sesame oil
     1/2   
tsp cornflour
        1   tsp water
             salt & pepper to taste
 
Burger Mix
Preparation:
Mix together the Burger Mix, salt, pepper, water and oil. Let it rest. Cut the vegetable into small pieces. Heat the sesame oil in a frying pan and roast the burger mix until it resembles fine crumbs. Fry in a second pan the vegetables in some oil. Combine the burger mix and vegetables together with soy sauce and spices. Leave to cool. Preheat the convection oven at 180 °C. Soak the rice leaves in water. Stir the cornflour with water to a viscous mass.  Place the moist rice paper on a damp dishcloth and half fill with the mixture. Roll up and brush the ends with the cornflour. Then put the rolls on a baking tray. Brush the rolls with oil just before the end of the baking time (15 minutes).
 

Useful Tips

Tip:
• Serve with with sweet chilli sauce.
 
Nutrition Information per serve
 
Energy kcal 306
Fat g 22,1
Carbohydrate g 23,1
Protein g 2,0
Phenylalanine mg 7,4
Tyrosine mg 5,2
Leucine mg 11
Salt mg 1,0
Vegetable fritters

Vegetable fritters

Vegetable fritters

SERVES 1-2

Ingredients:
  • 100 g peeled potatoes
  • 100 g carrots
  • 100 g courgette
  • 30 g peeled celeriac
  • 15 g Mevalia Egg Replacer
  • 60 ml water
  • 30 g Mevalia Bread Mix
  • 30 g olive oil
  • Seasoning to taste, e.g. salt, pepper, paprika, marjoram, thyme, oregano
OPTIONAL SIDE:
  • 80 g tomato sauce or 1 slice roasted polenta (30 g polenta, 125 ml water, salt and nutmeg, 5 g olive oil for roastin

       
Bread MixEgg Replacer
Preparation:

Coarsely grate the vegetables.  If any liquid is released, dry gently.  Mix the egg replacer with the water and then add the grated vegetables and Bread Mix. Knead well.  Season with a little salt, and add plenty of pepper, paprika and other spices according to taste.
Heat the oil in a non-stick pan, add the vegetable mixture to the pan one spoonful at a time and spread out slightly. Fry the fritters until light brown and crispy on both sides.  Dry slightly on a piece of kitchen roll and serve immediately.
 

Useful Tips

Serve with tomato sauce or polenta.

Nutrition Information of the entire recipe:
Energy kcal 561
Fat g 31,3
Carbohydrate g 66,6
Protein g 5,3
Phenylalanine mg 227,9
Tyrosine mg 158,1
Leucine mg 348
Mushroom bruschetta

Mushroom bruschetta

Mushroom bruschetta

MAKES 10 MUSHROOM BRUSCHETTAS

Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients:
 
  • 2 tbsp olive oil
  • 1 shallot, or small onion (50g), peeled and diced
  • 200g button mushrooms
  • 20g rocket
  • 1 tsp lemon juice
  • 1 tsp balsamic vinegar
  • Cracked black pepper
  • 10 Mevalia Crostini
  • Extra rocket leaves for garnish
Crostini
Preparation:
 
  1. Wipe the mushrooms and slice.
  2. Heat 1 tbsp of olive oil in a pan and add the onion and sliced mushrooms, fry on a medium to high heat to brown slightly. Remove from heat.
  3. Preheat the oven 200°C/180°C Fan/Gas Mark 6.
  4. Finely chop the rocket and add to the onions and mushrooms with the lemon juice, balsamic vinegar and the remaining olive oil, season with the pepper.
  5. Top each crostini with the mushroom mixture, press down lightly, place crostini on a baking tray and cook for 10 minutes in the preheated oven.
  6. Serve garnished with extra rocket.

Useful Tips

  • The topping can be made in advance and kept covered in a fridge for up to 24 hours.
Rice Salad

Rice Salad

Rice Salad

Recipe for 1 portion

Ingredients:
 
  • 80 g MEVALIA Rice
  • 30 g celery
  • 30 g carrot
  • 30 g shallots
  • 100 g red and green peppers
  • 100 ml white wine vinegar
  • 10 g extra virgin olive oil
  • 20 green olives in brine
  • 5 g capers (washed well)
  • 5 g lemon juice
  • Chopped parsley, a pinch of salt and pepper
Rice
Preparation:

Cook the rice in plenty of water and leave to cool. Cube the celery, carrot, shallots and peppers and cook in water with the white wine vinegar. Drain and cool thevegetables immediately with cold water, then addthem to the cooked rice. Flavour with oil, green olives, finely chopped capers, lemon juice, parsley, salt and pepper.

 

Useful Tips

This dish can be eaten at room temperature, making it perfect for short trips or picnics.


 
Rice-Tart

Rice-Tart

Rice-Tart

Recipe for 1 tart (Diameter approx. 22 cm, approx. 8 pieces)

Ingredients:

For the shortcrust pastry:
  • 330 g MEVALIA Cake Mix
  • 35 g powdered egg substitute
  • 65 g butter
  • 1 g lemon zest
  • 60 ml water
  • A pinch of salt

For the rice filling:
  • 20 g butter
  • 110 g MEVALIA Rice
  • 1 litre boiling water
  • 200 g pear flesh
  • 260 g strawberry jam
  • 15 g egg substitute
Cake MixRice
Preparation:

For the shortcrust pastry: mix the Cake Mix, egg substitute, butter, lemon zest and salt together in a bowl. When the butter has softened, add the water and knead until you can create a firm ball of dough. Let the pastry rest for 10 minutes in the fridge, then roll out 2/3 on baking paper, with a thickness of approximately 1 cm. Line a 22 cm diameter cake tin with the pastry. For the rice filling: add the butter to a saucepan and cook the rice for around 15 minutes, in the same way as when cooking a risotto, adding one ladle of boiling water at a time and waiting for it to be absorbed before adding the next. When the rice is half-cooked add the cubed pear. The final result should be rice which is cooked – dry, firm and not soggy. Now add the strawberry jam and mix well, then carefully mix in the egg substitute. Once the mixture has cooled, add all of it to the cake tin which has been lined with the pastry, and spread evenly. Cut the rest of the pastry into strips and arrange them in a criss-cross on top of the mixture. Bake in a preheated oven at 180°C for about 35/40 minutes.

Useful Tips

Instead of butter, margarine can be used, in which case the volume of water should be reduced from 60 g to 50 g. Wait until the margarine has softened before kneading.


 
Risotto with peppers

Risotto with peppers

Risotto with peppers

Recipe for 1 portion

Ingredients:

For the stock:
  • 1/2 onion
  • 1 carrot
  • 1 stick of celery
  • 1 fresh tomato
  • A bay leaf, peppercorns


For the dressing:
  • 130 g red peppers
  • 20 g chopped white onion
  • 250 g stock
  • 10 g extra virgin olive oil
  • 50 g green peppers
  • 5 g extra virgin olive oil


For the risotto:
  • 10 g butter
  • 20 g chopped white onion
  • 80 g MEVALIA Rice
Rice
Preparation:

Prepare the stock by boiling the vegetables, bay leaf and peppercorns in 1 litre of water for approximately 10 minutes. Dice the red peppers and cook with the chopped onion, hot stock and oil. When they are softened, blend everything together and put to one side. Cut the green peppers into 1 cm cubes and fry separately in oil until they are slightly crisp. In a saucepan melt the butter and add the chopped onion and the rice. When the rice begins to cook slightly, add a ladle of sieved broth and stir until it is absorbed. Continue cooking for approximately 15 minutes, gradually adding further ladles of stock. When the rice is nearly cooked stir in the creamed pepper and cubed green pepper. Serve immediately, piping hot.
Saffron-mushrooms Risotto

Saffron-mushrooms Risotto

Saffron-mushrooms Risotto

Recipe for 1 portion

Ingredients:

For the mushroom sauce:
  • 90 g mushrooms
  • 2 chopped garlic
  • 10 g extra virgin olive oil
  • Parsley, a pinch of salt andpepper

For the stock:
  • 1/2 onion
  • 1 stick of celery
  • 1 carrot
  • A bay leaf, peppercorns
  • For the risotto:
  • 10 g diced white onion
  • 10 g butter
  • 80 g MEVALIA Rice
  • 0.1 g saffron


 
Rice
Preparation:

Thinly slice the mushrooms and fry in a saucepan with the chopped garlic and oil. Add the salt, pepper and chopped parsley as the mushrooms begin to cook. Put the sauce to one side for now. Prepare the stock by boiling the vegetables, bay leaf and peppercorns in 1 litre of water for approximately 10 minutes. In a saucepan sauté the diced onion in butter, then add the rice and fry lightly. Add a ladle of sieved stock and continue cooking for around 15 minutes, adding stock every time it is absorbed.´As the rice begins to cook add the mushroom sauce and saffron, mix well and serve while still hot.
Broccoli  ‘pesto’

Broccoli ‘pesto’

Broccoli ‘pesto’

SERVES 9

Preparation time: 10 minutes
Cooking time: 8–10 minutes


Ingredients:

• 250g (10oz) broccoli, cut into florets,
  stalk finely sliced
• 10 fresh basil leaves plus 1 sprig for
  garnish
• 2 cloves of garlic, peeled and crushed
• 2 tbsp olive oil
• Salt and freshly ground black pepper
Mevalia Crostini

Preparation:
 

  1. Cook the broccoli in boiling water until tender. Drain in a colander and refresh with cold water.
  2. Pulse the broccoli, basil and garlic in a food processor until combined but still with some texture. Season, add the oil and pulse again.
  3. Serve with Mevalia Crostini.
Bolognaise sauce with spaghetti

Bolognaise sauce with spaghetti

Bolognaise sauce with spaghetti

Makes 1 serve

Ingredients:
20 g MEVALIA Burger Mix
25 ml water
1 tsp oil
10 g onion
15 g carrot
1,5 g garlic
15 g red pepper
75 g peeled tomatoes
salt, pepper, oregano
80 g MEVALIA Spaghetti
 
SpaghettiBurger Mix
Preparation:
Mix the Burger Mix together with spices, water and oil and allow to rest. Finely chop the onion, garlic, pepper and carrot. Fry the burger mix dough while stirring constantly in a pan until a thick consistency is achieved. Add the prepared vegetables, reduce the heat and fry well. Add the peeled tomatoes and boil, adding. Boil adding extra water if required and season to taste. Serve together with MEVALIA Spaghetti.
 

Useful Tips

Tip:
• The sauce can be prepared in advanced and frozen.
• It can also be used for lasagna or stuffed vegetables.
 
Nutrition Information per serve
 
Energy kcal 492
Fat g 15,5
Carbohydrates g 82,6
Protein g 1,9
Phenylalanine mg 29
Tyrosine mg 25
Leucine mg 57
Salt mg 0,2
Spaghetti vegetable medley bolognese

Spaghetti vegetable medley bolognese

Spaghetti vegetable medley bolognese

SERVES 4

Preparation time: 15 minutes

Cooking time: 20 minutes


Ingredients:

• 320g dry Mevalia Spaghetti
– 80g per portion
• 1 tbsp olive oil
• 1 baby leeks, 100g, cut and rinsed
• 1 medium courgette, 125g chunky
   chopped
• 150g butternut squash, diced
• 150g aubergine, diced
• 100g chestnut mushrooms, chopped
• 400g tin chopped tomatoes with herbs
• 1 tbsp tomato puree
• 2 tbsp chopped fresh parsley
• Cracked black pepper
 

Spaghetti

Preparation:
 

  1. Cook the Mevalia Spaghetti in plenty of boiling water according to the directions on the pack.
  2. Heat the oil in a medium saucepan and sauté the chopped vegetables until slightly softened.
  3. Add the tomatoes and tomato puree and cook for a further 10 minutes until the sauce is slightly thickened.
  4. Drain the pasta and place on the serving dishes, top with the bolognese, chopped parsley and cracked black pepper.

Useful Tips

  • Can also be served with Mevalia Penne
Gnocchi with Tomato Sauce

Gnocchi with Tomato Sauce

Gnocchi with Tomato Sauce

SERVES 2

Ingredients:
  • 200 g cooked potatoes
  • 50 g Mevalia Bread Mix
  • 5 g Mevalia Egg Replacer
  • 50–60 ml water
  • Salt, nutmeg
FOR THE SAUCE:
  • 200 g cooked tomato sauce
Bread MixEgg Replacer
Preparation:

Press the cooked potatoes through a sieve while still warm, then leave to cool slightly. Knead together with the Bread Mix, egg replacer and water, then season with salt and nutmeg.
The dough should be soft and still a bit sticky on the inside; add a bit more water or Bread Mix if needed.  Dust the work surface generously with the Bread Mix and divide the potato dough into portion-sized strips, then cut into small pieces with a sharp knife. Roll these pieces over a fork so that the gnocchi take their usual shape. In a large pot, bring plenty of salted water to the boil. Lower the gnocchi into the water and cook just until they rise to the surface. Drain and serve with tomato sauce.
 

Useful Tips

Wrap any leftover potato dough in cling film and store in the fridge.  For your next meal you could try gnocchi with cranberries. 
Note: the potato mixture is not suitable for freezing.
 
Nutrition Information per portion:
Energy kcal 161
Fat g 0,7
Carbohydrate g 38,4
Protein g 2,2
Phenylalanine mg 91,7
Tyrosine mg 64,3
Leucine mg 126,1
Fried Rice Balls

Fried Rice Balls

Fried Rice Balls

Recipe for 6 balls

Ingredients:

For the stock:
  • 1/2 onion
  • 1 carrot
  • 1 stick of celery
  • 1 fresh tomato
  • A bay leaf, peppercorns

For the risotto:
  • 8 g extra virgin olive oil
  • 20 g white onion
  • 160 g MEVALIA Rice
  • 10 g egg substitute
  • A pinch of salt and pepper
  • For the filling:
  • 20 g MEVALIA Burger Mix
  • 45 ml water

For the breadcrumbs and frying:
  • 20 g MEVALIA Bread Mix
  • 40 g MEVALIA Crostini
  • 45 ml water
RiceBurger MixCrostiniBread Mix
For the stock: add the vegetables and seasoning to 1 litre of water, and boil for approximately 10 minutes.

For the risotto: heat the oil and sweat the diced onion in a saucepan for several minutes. Add the rice and fry lightly. Continue cooking for approximately 15 minutes, adding a ladle of sieved stock every time the moisture begins to soak in. When ready, the rice should be dry, firm and not soggy. Season with salt and pepper, add 10 g of egg substitute and stir well. Roll out the rice and leave to cool.

For the filling: mix the Burger Mix with water and stir well until the mixture is stiff. Roll the cooled risotto into spheres and add the filling to the centre.

For the breadcrumbs: add water to the Bread Mix and stir until the batter is smooth and liquid, and finely crumble the Crostini separately. Dip the rice balls in the batter and roll immediately after in the crumbled Crostini, making sure to cover well with bread mixture. Now add 1/2 litre of oil to a pan and heat to 180°C. Fry the balls one by one, keeping them at the surface until golden. Place on a plate with kitchen roll and serve while still hot.


 

Useful Tips

For a variation, you could try adding cubed vegetables to the filling and mix until cooked. Alternatively, you could flavour the risotto with half a sachet of saffron.


 
Vegetable Medley with pilau rice

Vegetable Medley with pilau rice

Vegetable Medley with pilau rice

Recipe for 1 portion

Ingredients:

For the stock:
  • 1/2 onion
  • 1 stick of celery
  • 1 carrot
  • A bay leaf, peppercorns

For the pilau rice:
  • 10 g butter
  • 20 g chopped onion
  • 1 clove
  • 80 g MEVALIA Rice
  • Basil, garlic, a pinch of salt and pepper

For the vegetables:
  • 15 g extra virgin olive oil
  • 30 g cubed courgette
  • 30 g cubed peppers
  • 30 g cubed aubergine
Rice
Preparation:

For the stock:
add all the ingredients into a saucepan and boil in 1 litre of water for approximately 10 minutes.

For the vegetables:
cut the vegetables separately into cubes of approximately 1 cm and cook one by one in a frying pan with olive oil.

For the pilau rice:
add the chopped onion to a saucepan with the butter and clove, and sweat. Add the sieved stock and cook for approximately 15 minutes until the rice is cooked. Season to taste with olive oil, basil or mint, chopped onion, salt and pepper, and serve alongside the rice and vegetables on a plate.
Vegetable tomato muffins

Vegetable tomato muffins

Vegetable tomato muffins

MAKES 12 MUFFINS

Preparation time: 25 minutes
Cooking time: 30–35 minutes


Ingredients:
 
  • 300g Mevalia Bread Mix
  • 2 tsp bicarbonate of soda
  • ¼ tsp salt
  • ¼ tsp cracked black pepper
  • 10g chopped fresh basil
  • 100g carrots, washed and grated
  • 100g courgettes, chopped into small pieces
  • 75g of pepper, diced
  • 3 tbsp of olive oil
  • 100g crème fraiche
  • 220g chopped tomatoes (carton or canned)
  • 125ml water
Bread Mix
Preparation:
 
  1. Preheat the oven 180°C/160°C Fan/Gas Mark 4.
  2. Grease 12 hole muffin baking tray with spray release or oil.
  3. In a large bowl mix together the Mevalia Bread Mix, baking powder, seasoning and basil.
  4. Add grated carrots and chopped courgette and pepper to the mix and stir to combine.
  5. In another bowl, mix together the olive oil, crème fraiche, chopped tomatoes and water, whisk together with a fork. Add to vegetable mix and stir to combine, do not over mix.
  6. Place tablespoons of the mixture into the muffin tin.
  7. Bake in the oven for 30–35 minutes. Leave to cool in the muffin tin.
  Valori nutrizionali: Per pezzo (1 muffin)
 
Valore energetico kcal 148
Grassi g 5,9
Carboidrati g 25,8
Proteine g 1,7
Sale g 0,08
Potassio mg 94,7
Fosforo mg 44,5
Stuffed zucchini (courgette)

Stuffed zucchini (courgette)

Stuffed zucchini (courgette)

Makes 1 serve

Ingredients:
150 g   zucchini (courgette)
  10 g   onion (finely chopped)
    1      clove garlic (finely chopped)
   35 g   MEVALIA Burger Mix
  45 ml  water
        2   tsp oil
1 piece MEVALIA Crostini
   20 g   oat cream
   15 g   butter
   10 g   MEVALIA Bread Mix
100 g   tomatoes (sieved)
             salt, pepper, oregano
             oil for frying
        2   tsp water
 
Burger MixBread MixCrostini
Preparation:
Cut the ends off the zucchini, divide into two halves length-wise and hollow with a spoon. Chop the vegetables, season the burger mix, add the water and oil and allow to rest. Cut zucchini filling into small pieces. Fry with the onion and garlic. Add the Burger Mix and season. Fill the zucchini halves with the dough. Finely crumble the Crostini and mix with oat cream, salt and pepper. Distribute evenly between the filled zucchini halves. Place in a greased casserole dish and bake in oven 180 °C for 25 minutes. Add a bit of water. Melt the butter and make a roux using  the Bread Mix. Infuse with the tomatoes. Taste, adding oregano, salt, pepper, and water if necessary and serve.
 

Useful Tips

Tip:
• Can also be served with toasted MEVALIA Pan Carrè.
• This recipe can be also prepared the day before and kept in the refrigerator.
 
Nutrition Information per serve
 
Energy kcal 470
Fat g 27,8
Carbohydrates g 47,0
Protein g 4,4
Phenylalanine mg 18,2
Tyrosine mg 12,8
Leucine mg 27,35
Salt mg 0,4
Skewers

Skewers

Skewers

Makes 1 portion

Ingredients:
  35 g   MEVALIA Burger Mix
  45 ml   water
  1 tsp  oil
             salt, pepper, 

             chili poweder to taste
       1   clove garlic (pressed)
100 g   cucumber
   60 g   potato (1 exchange)
  30 g   cherry tomatoes
 
Burger Mix
Preparation:
In a bowl mix well together the burger mix, spices and garlic. Add the water, oil and allow to rest. Meanwhile immerge 6 wooden skewers in water. Slice the potato and halve the tomatoes. Divide the burger mix dough into 3 portions of equal size. Take the skewers out of the water and dry. Wrap three skewers with the burger mix dough (press on well) and thread vegetables onto the other skewers. Brush the six skewers with oil. Preheat a grill and fry the skewers for 8-10 minutes. Garnish with cucumber and serve.
 

Useful Tips

Tip:
• Alternatively serve with ketchup or toasted MEVALIA Pan Carrè.
• The skewers can be taken to a barbecue in the summer.
 
Nutrition Information per portion:
 
Energy kcal 218
Fat g 7
Carbohydrate g 34,0
Protein g 2,4
Phenylalanine mg 13,0
Tyrosine mg 9,1
Leucine mg 19,3
Salt mg 0,06

 
Pizza Kebab

Pizza Kebab

Pizza Kebab

Makes 1 portion

Ingredients:
1 piece   MEVALIA Pizza Base
   35 g   MEVALIA Burger Mix
45 ml   water
        2   tsp oil
             salt, pepper, 
                         chili powder
   15 g   leek
   30 g   tomato
   20 g   iceberg lettuce
    20g   
suitable low 
fat mayonnaise
        1   clove garlic
 
Pizza BaseBurger Mix
Preparation:
Mix the Burger Mix together with spices, water and oil. Allow to rest. Cut the leek into thin rings, lettuce into strips and tomatoes into fine slices. Press the garlic and mix in a bowl with the mayonnaise. Cut the uncooked pizza base in half. Roll the burger mix dough between two sheets of cling film until it is the size of half a Pizza Base. Preheat oil in a pan and fry the Burger Mix dough on both sides until crispy. Preheat a grill and grill the pizza crust halves for about 3-5 minutes. Spread the mayo on the bottom half of the pizza base, top with the fried kebab and garnish with the lettuce, tomato and leek, top with the remaining pizza half to serve.
 
Nutrition Information per portion:
 
Energy kcal 667
Fat g 23,1
Carbohydrates g 100,0
Protein g 2,5
Phenylalanine mg 49,0
Tyrosine mg 33,1
Leucine mg 79,3
Salt mg 0,8
Vegetable burger with potato salad

Vegetable burger with potato salad

Vegetable burger with potato salad

Makes 1 serve

Ingredients:

vegetable mix
   20 g   onion
   20 g   aubergine
   20 g   red pepper
        2   tsp olive oil for frying
Burger
   50 g   MEVALIA Burger Mix
             salt, pepper
        4   tsp water
             olive oil for frying

potato salad
   80 g   potato
        1   
Tbsp suitable light mayonnaise
             Chives
             Salt & pepper to taste
 
Burger Mix
Preparation:
Finely chop the vegetables with an electric mixer until they resemble fine bread crumbs. Fry the vegetable dough in oil for 1-2 minutes until it is lightly browned. Mix  all ingredients together and form a flat burger. Fry in a pan with sunflower oil  for 20-30 seconds per side until the burger becomes golden brown in colour. Cook the potato, peel and cut into slices. Chop the chives. Combine the potato, mayonnaise and chives. Add salt and pepper to taste and serve with the burgers.
 

Useful Tips

Tip:
• Use MEVALIA Ciabattine to make a hamburger or serve with MEVALIA Fusilli.
• The burger can be served hot or cold.
 
Nutrition Information per serve
 
Energy kcal 380
Fat g 17,8
Carbohydrates g 49,0
Protein g 2,7
Phenylalanine mg 18,5
Tyrosine mg 13
Leucine mg 27,5
Salt mg 0,36
Meat balls

Meat balls

Meat balls

Makes 1 portion

Ingredients:
    35g   MEVALIA Burger Mix
  45ml   water
             salt, pepper, majoram
        1   Tbsp olive oil
   10 g   onion (finely chopped)
     3 g   garlic
     3 g   parsley (chopped)
     1/2   slice MEVALIA Pan Carrè
   30 g   oat cream
        2   Tbsp water
        2   tsp egg replacer
 
Pan CarréBurger MixPan Rustico
Preparation:
Season Burger Mix, stir together with water and 1 tsp oil and allow to rest briefly. Heat another tsp of oil and fry the onion and garlic together in a pan. Add the burger dough and fry well on a gentle heat. Stir continuously until the dough resembles fine bread crumbs. Allow to cool slightly. Dice the bread and mix the oat cream with the water. Combine with the Burger Mix and egg replacer. Add liquid quickly and allow the dough to rest for 10 - 15 minutes. Form mixture into 2 - 3 meatballs. Heat the remaining oil and fry the meat balls turning occasionally for approximately 5 - 7 minutes until crispy and brown on the outside.
 

Useful Tips

Tip:
• Form slightly smaller dumplings and serve them within soup.
• Serve with salad or tomato sauce with Mevalia pasta.
 
Nutrition Information per portion
 
Energy kcal 421
Fat g 20
Carbohydrates g 37,0
Protein g 1,1
Phenylalanine mg 15
Tyrosine mg 10
Leucine mg 7
Salt mg 0,06

 
South Tyrolean Doughnouts

South Tyrolean Doughnouts

South Tyrolean Doughnouts

MAKES APPROX. 9 DOUGHNUTS

(30 cm long, approx. 16 slices)

Ingredients:
  • 150 g Mevalia Bread Mix
  • 2 g baking powder
  • 20 g sugar
  • 25 g soft butter
  • 5 g Mevalia Egg Replacer
  • Approx. 50 ml water
  • Approx. 300 ml frying oil
  • (e.g. coconut oil)
  • Approx. 10 g icing sugar
  • Vanilla essence
Bread MixEgg Replacer
Preparation:

 

Mix together the Bread Mix, baking powder, sugar and vanilla essence. Add the butter, egg replacer and water and knead into a dough. Add some Bread Mix if the dough is too sticky, or a few drops of water if it is too dry.
Knead into a smooth dough for approx. 5 minutes. Wrap in cling film and leave to rest for approx. 30 minutes at room temperature. You can then put the dough through a pasta machine, starting with the maximum thickness, then fold the dough over from both sides and put through the machine again, repeating this step until the dough has been rolled to 2 mm. Alternatively, flour a work surface and roll out the dough with a rolling pin, fold over from both sides and then roll out again, repeating once or twice until the dough is 2 mm thick. Meanwhile, heat the frying oil to between 170 and 180°C. Using a pastry wheel, cut the dough into squares or another shape of your choice, making some small cuts in the middle of them. Lower the dough into the hot oil and bake for approx. 2 minutes until the doughnuts are golden brown. Place them on kitchen roll and leave to dry off. Dust with icing sugar before serving.
.
Nutrition Information per piece:
Energy kcal 389
Fat g 34,8
Carbohydrate g 19,1
Protein g 0,1
Phenylalanine mg 7,9
Tyrosine mg 6,7
Leucine mg 14,2
Carrot Nut Muffins

Carrot Nut Muffins

Carrot Nut Muffins

MAKES 12 MUFFINS

Ingredients:

FOR THE MIXTURE:
  • 400 g Mevalia Cake Mix
  • 12 g Mevalia Egg Replacer
  • 1 g bicarbonate of soda
  • 50 g ground hazelnuts
  • 200 g carrots
  • 60 g sunflower oil
  • 200 ml water
ICING (IF REQUIRED):
  • Juice from half a lemon (approx. 15 ml)
  • 150 g icing sugar
Cake MixEgg Replacer
Preparation:

Preheat the oven to 180°C (160°C fan assisted oven). Line the muffin tray with paper cases. Mix together the Cake Mix, egg replacer, bicarbonate of soda and ground hazelnuts. Grate the carrots and add to the mixture. Mix the oil and water together in a separate bowl and add to the dry ingredients; mix together until the dry ingredients become moist.
Divide the mixture between the paper cases and bake for approx. 30 minutes. Leave to cool in the tray. For the icing, mix the lemon juice and icing sugar until smooth and use it to glaze the muffins, once cooled.
 

Useful Tips

The muffins are suitable for freezing.
Nutrition Information per Muffin:
Energy kcal 231
Fat g 5,3
Carbohydrate g 44,8
Protein g 0,9
Phenylalanine mg 26,4
Tyrosine mg 22,4
Leucine mg 48,5
Waffles

Waffles

Waffles

RECIPE FOR APPROX. 20 HEART-SHAPED WAFFLES

Ingredients:
  • 10 g Mevalia Egg Replacer 
  • 40 ml water
  • 100 g soft butter
  • 180 g Mevalia Cake Mix
  • 80 g Mevalia Bread Mix
  • 1 tsp. baking powder
  • 140 ml lukewarm water
Cake MixEgg ReplacerBread Mix
Preparation:

Preheat the waffle iron to the highest setting and then brush with oil if needed.
Mix the Cake Mix and Bread Mix together with the baking powder. Mix the 40 ml water well with the Mevalia egg replacer and add to the flour mixture together with the soft butter. Add the lukewarm water and mix all the ingredients with a hand whisk until you reach a creamy consistency; add more water or Cake Mix if necessary.
Place about 2 tbsp. of the mixture in the middle of the waffle iron. The mixture will spread out as soon as you close the iron. Leave the waffle to bake in the waffle iron for approx. 5 minutes, then take out, sprinkle with icing sugar and serve.
 
Nutrition Information per Waffle:
Energy kcal 88
Fat g 4,3
Carbohydrate g 11,9
Protein g 0,1
Phenylalanine mg 13,0
Tyrosine mg 11,7
Leucine mg 28,1
Lattice Cake

Lattice Cake

Lattice Cake

MAKES 1 CAKE

(Diameter approx. 26 cm, approx. 8 portions)

Ingredients:
  • 330 g Mevalia Cake Mix
  • 35 g Mevalia Egg Replacer
  • A pinch of salt
  • 4 g baking powder
  • 60 ml water
  • 65 g chilled butter
  • Apricot jam for spreading, approx. 200 g
Cake MixEgg Replacer
Preparation:

 

Mix together the Cake Mix, Egg Replacer, salt and baking powder and sieve onto the work surface. Cut the butter into small pieces and distribute evenly over the mixture. Add water and quickly knead the ingredients together to form a dough. Add some Cake Mix if the dough is too sticky, or a few drops of cold water if it is too dry. Wrap the ball of dough in cling film and leave in the fridge for approx. 30 minutes. Preheat the oven to 200°C (180°C fan assisted oven). Lightly grease the cake tin with butter. Unwrap the dough and roll out onto a floured work surface using a rolling pin, until the dough is about 0.5 cm thick. Loosen the dough repeatedly while you work so that it doesn't stick. If needed, you can sprinkle some Cake Mix over it. When the dough is the right size, use the rolling pin to slide the pastry into the cake tin. Cut off any excess dough around the edges and roll out again with the rolling pin.
This will be used for the lattice. Spread a generous quantity of jam over the dough. Cut the excess dough into strips and lay over the jam to form latticework, then press the sides gently. Bake the cake on the middle shelf of the oven for approx. 18 minutes.
Nutrition Information per slice:
Energy kcal 166
Fat g 5,5
Carbohydrate g 44,9
Protein g 0,3
Phenylalanine mg 8,3
Tyrosine mg 7,1
Leucine mg 16,6
Marble Cake

Marble Cake

Marble Cake

FILLS 1 LOAF TIN

(30 cm long, approx. 16 slices)

Ingredients:
  • 100 g soft butter
  • 450 g Mevalia Cake Mix
  • 2 g baking powder
  • 10 g Mevalia Egg Replacer
  • 225 ml water
  • 20 g cocoa powder
  • 10 ml water
Cake MixEgg Replacer
Preparation:

 

Grease the loaf tin and dust with the Cake Mix. Preheat the oven to 180°C (160°C fan assisted oven). Cream the butter. Mix the Cake Mix with the baking powder and egg replacer and gradually add to the butter, in turns with the 225 ml water. Pour half of the mixture into the loaf tin. Sieve the cocoa powder into the remaining mixture and stir in 10 ml water. Carefully pour over the light mixture and smooth the top, then trail a long skewer through the mixture to swirl the light and dark mixtures slightly. Put the cake straight onto the middle shelf and bake for 30–35 minutes (check bake with skewer test). Leave the cake to cool in the tin on a rack.

Useful Tips

This cake is ideal for taking with you, for example to a party. It can also be frozen in individual portions.
 
Nutrition Information per slice:
Energy kcal 143
Fat g 3,5
Carbohydrate g 27,5
Protein g 0,3
Phenylalanine mg 8,6
Tyrosine mg 7,2
Leucine mg 17
Fruit buns

Fruit buns

Fruit buns

Makes 10 large rolls

Ingredients:
 
400g MEVALIA Bread Mix
1 pinch of salt
12g dry yeast (3 tsp)
50g brown sugar
3 tsp egg replacer
1 tsp cinnamon
1 tsp mixed spice
150g dried mixed fruit
50ml sunflower oil
340ml warm water
 
Bread Mix
Preparation:           
 
  1. Combine the Bread Mix, salt, dry yeast, sugar, egg subsitute, cinnamon, mixed spice and dried fruit together.
  2. Add the oil and warm water then mix together for 2 minutes using electric beaters to form a sticky dough.
  3. Dust the work surface well with Bread Mix, place the dough on the surface and sprinkle extra bread mix onto the surface.
  4. Using hands dusted with plenty of Bread Mix, lightly roll the dough into a long sausage shape and cut into 10 equal sections.
  5. Use your hands dusted with bread mix to round each bun and place on a baking tray, leaving approximately 2cm between each bun.
  6. Use a pastry brush to moisten the top of each bun and remove any dry loose flour mix from the top. This helps to avoid a crust forming and ensures the buns have a nice smooth surface.
  7. Cover loosely with a plastic bag and leave the buns in a warm place to rise until they have doubled in size – approximately 30 minutes.
  8. While the buns are rising preheat the oven to 200 degrees.
  9. Bake the risen buns in the oven for 20 minutes.
  10. Allow to cool on a rack.

Useful Tips

Delicious served warm or toasted with butter.
 
Freeze well in an airtight container.
 
Nutrition Information per roll:
 
Energy kcal 246,97
Fat g 5,40
of wich satures g 0,66
Carbohydrates g 47,13
of wich sugars g 5,61
Fibre g 1,47
Protein g 1,22
of which Phenylalanine mg 28,71
of which Tyrosine mg 23,37
of which Leucine mg 49,45
CHOCOLATE CANDIES

CHOCOLATE CANDIES

CHOCOLATE CANDIES

MAKES APPROX. 50 SERVES

Ingredients:
  • 80 g butter
  • 100 g Mevalia Chocotino
  • 15 g cocoa
  • 50 g cornflour
  • 50 g icing sugar
ChocotinoChocotino
Preparation:

Slowly melt the butter. Reduce the heat and slowly add the Mevalia Chocotino to the liquid butter (make sure you do this very slowly, so that the chocolate doesn‘t burn and become brittle). 2 Combine the sugar, cocoa and cornflour and quickly stir into the mixture. Continue stirring until smooth. If you like, you can add different flavours at this point (cinnamon, vanilla, rum, desiccated coconut, etc.). 4 Spoon into mini cake cases and leave to cool. 5 Before the mix completely hardens, you can decorate the chocolate melts as you wish (using extra ingredients): sugar pearls, candied orange peel, fresh fruit, desiccated coconut, etc. 6 Keep in a cool place until serving.

Chocolate sprinkle cake

Chocolate sprinkle cake

Chocolate sprinkle cake

MAKES APPROX. 16 SLICES

(1 BUNDT PAN, 26 CM DIAMETER)

Ingredients:
  • 500 g Mevalia Cake Mix
  • 125 g softened butter
  • 180 ml water
  • 50 g Mevalia Chocotino
Cake MixChocotino
Preparation:

Roughly chop the Mevalia Chocotino and put into  a bowl with a spoon of the Mevalia Cake Mix, then mix together (the chocolate should be coated with flour, which prevents it from sinking to the bottom of the dough). Meanwhile pre-heat the oven to 180°C. Whip the butter until creamy. Add the Cake Mix and the water and mix together for a few minutes to form a smooth mixture. Finally, stir through the Mevalia Chocotino with a wooden spoon and pour
the mixture into a Bundt tin (or ring-shaped cake tin). Place onto the middle rack of the oven and bake for 40-45 minutes. Briefly leave to cool in the tin before turning out onto a plate. Serve dusted with sugar.

Useful Tips

✔ Can also be baked as muffins and frozen.
CRUNCHY BITES

CRUNCHY BITES

CRUNCHY BITES

MAKES 20 PIECES

Ingredients:
  • 35 g Mevalia Frollini
  • 50 g Mevalia Chocotino
  • 60 g butter
  • 10 g cornflour
  • A pinch of cinnamon
FrolliniChocotino
Preparation:

Melt the butter. Reduce the heat and carefully melt the Mevalia Chocotino in the heated butter (reduce the heat so that the chocolate doesn‘t burn and become brittle). Stir in the cornflour and cinnamon until smooth. Crumble the Mevalia Frollini biscuits and, as soon as the mixture starts to rise a little, stir into the chocolate mixture.  Spoon into mini cake cases. Keep in a cool place until serving

DIPPED FRUIT

DIPPED FRUIT

DIPPED FRUIT

MAKES APPROX. 2 SERVES

Ingredients:
  • 50 g apple rings
  • 100 g Mevalia Chocotino
  • 30 g butter
  • 1 banana (approx. 120 g)
Chocotino
Preparation:

Melt the butter, then carefully add the Mevalia Chocotino (make sure that you reduce the heat, otherwise the chocolate will burn and become brittle). Stir until smooth. Divide the banana into 3 equal parts and place onto lollipop sticks. Coat completely with chocolate. Dip the apple rings into the chocolate mixture and thread onto a skewer. Balance hanging over the pot of chocolate and leave to dry. This means that the chocolate mixture that drips off can be collected and used again. After drying, keep cool. 
 

Useful Tips

✔ Both the banana pieces and apple rings can be decorated as you wish with sugar sprinkles, desiccated coconut or a biscuit crumb.
 
Chocolate apple rolls

Chocolate apple rolls

Chocolate apple rolls

MAKES 10 SERVES

Ingredients:
  • 200 g apple
  • 100 g brown sugar
  • 360 g Mevalia Bread Mix
  • 15 g vanilla blancmange powder
  • 60 g water
  • 30 g butter
  • 10 g baking powder
  • 50 g Mevalia Chocotino
  • Butter for glazing
  • A squeeze of lemon juice
  • A pinch of cinnamon
  • A pinch of salt
Bread MixChocotino
Preparation:

Peel and grate the apples, then immediately sprinkle with lemon juice.  Roughly chop the Mevalia Chocotino and add a tablespoon of Mevalia Bread Mix, then mix together. Combine the brown sugar, salt, cinnamon, blancmange powder, remaining Mevalia Bread Mix and baking powder. Melt the butter and mix with the water.  Mix the liquid ingredients into the flour mixture. Fold in the grated apple and lastly the chocolate.  Remove pieces of the dough and form into a shape of your choice (rolls, croissants, spirals) and place on a baking tray lined with baking paper. Bake in a fan-assisted oven for 15 minutes at 150°C. Glaze with melted butter and bake for a further 5 minutes.

Useful Tips

✔ The amount of liquid needed may vary depending on the variety of apples used.
SWEET RAVIOLI

SWEET RAVIOLI

SWEET RAVIOLI

MAKES 17 PIECES

Ingredients:
  • 100 g Mevalia Bread Mix
  • 1 g salt
  • 10 g olive oil
  • 60 ml water
  • 50 g chocolate cream basic
  • recipe (see page 5)
  • 20 g Mevalia Crostini
  • 20 g butter
  • cinnamon, sugar
ChocotinoBread MixChocotino
Preparation:

Combine the Mevalia Bread Mix and the salt in a bowl and then stir in the liquid ingredients with a fork. Then knead into a smooth dough by hand. Wrap in cling film and leave to rest at room temperature. Prepare the chocolate cream according to the basic recipe. Leave to cool (so that it‘s easier to use as the filling). Roll out the pasta dough and cut out circles with a glass. Place some filling on each circle and press the edges together well. Bring some lightly salted water to the boil, then add the ravioli. Reduce the heat and simmer until the ravioli rise to the surface of the water. Meanwhile, break the Mevalia Crostini into a crumb and brown off in the melted butter. Mix with the cinnamon. Brown off in the melted butter. Mix in the cinnamon. Place the ravioli on a plate, dust with the crostini crumb and sugar, then serve.
.

CHOCOLATE SALAMI

CHOCOLATE SALAMI

CHOCOLATE SALAMI

MAKES APPROX. 15 PIECES

Ingredients:
  • 200 g Mevalia Frollini
  • 200 g Mevalia Chocotino
  • 80 g butter
  • 20 g icing sugar
  • 30 ml of water
FrolliniChocotino
Preparation:

Crumble the Mevalia Frollini, and add the icing sugar.  Melt the Mevalia Chocotino and the butter slowly in a bain-marie and mix with the crumbled biscuit mixture. Add the water to make the mixture a bit more liquid. Lay the mixture on baking paper and make it into a sausage shape.  Leave to set for about 3 hours in the fridge.
 

Useful Tips

✔ Place the chocolate salami in the freezer if you want to accelerate the setting time.
 
Chocolate cream

Chocolate cream

Chocolate cream

makes approx. 100 g

Ingredients:
  • 100 g crème fraîche, 30% fat
  • 15 g sugar
  • 1 tsp rum (or flavouring)
  • 100 g Mevalia Chocotino
Chocotino
Preparation:

Melt the Mevalia Chocotino slowly in a bain-marie. Meanwhile, mix the crème fraîche with the sugar and rum (or essence with water) until smooth. Stir in the melted chocolate and beat together.

Useful Tips

✔ Can be frozen.
✔ Coat silicone chocolate moulds and freeze, for use later
as cake decorations.
✔ Use as a pancake filling.
✔ Use for cake fillings.
✔ Use as a chocolate spread.
✔ Add small pieces of fruit or fruit essences for a different
flavour.
✔ Use as the bottom layer in a trifle.
SWEET PIZZA

SWEET PIZZA

SWEET PIZZA

MAKES APPROX. 2 Pieces

Ingredients:
  • 1/2 Mevalia Pizza Base
  • 1/4 chocolate cream basic
  • recipe (see page 5)
  • Fruit
  • Sorbet
  • Vegan whipped cream
Pizza BaseChocotino
Preparation:

Halve a Mevalia Pizza Base. Then divide into 4 equal parts and toast under a preheated grill for a few minutes.  Place 3 pizza slices on a plate and tear the fourth piece into 4 strips (it‘s best to do this while the dough is still hot). Leave to cool slightly and then cover with a thick layer of chocolate cream (see basic recipe). Top with seasonal fruit and serve with vegan whipped cream and sorbet (using extra ingredients). Lastly, place the pizza strips upright in the sorbet (like wafers) and  serve immediately.
 

Useful Tips

✔ If you already have the chocolate cream ready in your fridge, then this is a really quick recipe: it only takes about 10 minutes to prepare!
 
Mini summer puddings

Mini summer puddings

Mini summer puddings

MAKES 2 PORTIONS

Preparation time: 15 minutes
Chilling time: 6–8 hours


Ingredients:
 

  • 5–6 slices Mevalia Pan Carre (white sliced bread) or Mevalia Pan Rustico (brown sliced bread)
  • 225g frozen summer fruits, defrosted
  • 35g caster sugar
  • Extra fruit to decorate – not essential
Pan CarréPan RusticoPan Rustico
Preparation:
  1. Line the 2 pudding basins with cling film, allowing it to overfl ow the edges.
  2. In a medium saucepan heat the fruit and sugar, simmering gently for 4–5 minutes.
  3. Prepare the bread casing. Remove crusts from the bread and cut out 2 x bases and top circles using the pudding basin as a template. Cut remaining slices into fingers. Place the small disc in the base of the basin and line around the fi ngers of bread, cutting to fi t if necessary.
  4. Reserve 2 tbsp of juice from the cooked fruit, divide the cooked fruit between the bread lined basins, place the fi nal large disc of bread on the top and gently press down. Cover the pudding with the cling film that draped the basin sides then top with a saucer and a heavy disc or weight.
  5. Refrigerate overnight if possible.
  6. To serve, turn little pudding out onto a plate, drizzle with the reserved juice in patches that may not have turned purple and decorate with extra fruit.
Sweet yeast bread

Sweet yeast bread

Sweet yeast bread

MAKES 1 LOAF WITH APPROX. 25 SLICES, WEIGHING 30 GRAMS EACH

Recipe for the breadmaker

Ingredients:

• 60 g raisins
• 20 g Mevalia Bread Mix
• 10 g Mevalia Egg Replacer
• 40 ml water
• 80 g butter
• 380 g lukewarm water
• 6 g dry yeast
• A pinch of salt 
• 50 g sugar
• 330 g Mevalia Bread Mix
Bread MixEgg Replacer
Preparation:

Mix the raisins with 20 g Bread Mix and set aside. Soften the butter. Mix the 40 ml water well with the egg replacer. Then add this together with the water, yeast, salt, sugar and butter to the breadmaker and mix gently. Add the Bread Mix and start the short programme. When the machine beeps, add the raisins and Bread Mix set aside earlier. When the programme has finished, remove the bread from the machine, leave to stand in the container for a few minutes and then turn out onto a rack before leaving to cool.


 
Nutrition Information of the entire recipe:
Energy kcal 2250
Fat g 70
Carbohydrate g 397,5
Protein g 5
Phenylalanine mg 317,5
Tyrosine mg 225
Leucine mg 600
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