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Vegetable tomato muffins

Vegetable tomato muffins

Vegetable tomato muffins

MAKES 12 MUFFINS

Ingredients:
10.5 oz  Mevalia Bread Mix
2 tsp baking soda
3.5 oz carrots
3.5 oz courgette
2.6 oz peppers
1.5 oz olive oil
3.5 oz crème fraiche
7.7 oz chopped tomatoes
(from carton or canned)
4.2 oz of water
 

Bread Mix
Preparation:
Preheat the oven to 350°F (fan-assisted oven: 320°F).
Grease 12 hole muffin baking tray with spray release or oil. Mix together the Mevalia  Bread Mix,
baking powder, seasoning and basil. Add grated carrots, chopped courgette and pepper to the mix an stir to combine. In another bowl, mix together the olive oil, crème fraiche, chopped tomatoes and water
whisk together with a fork. Add the vegetable mix and stir to combine, do not over. Distribute the mixture between the muffin tin holes.
Bake in the oven for 30- 35 minutes. Leave to cool in the muffin tin.

Useful Tips

These muffins would be great for an evening buffet and are perfect for eating on the go. They also freeze well.

Nutrition Information per muffin
 
Energy kcal 147
Fat g 6
Carbohydrates g 21.8
Protein g 0.7
Phenylalanine mg 26.1
Tyrosine mg 20.8
Leucine mg 45.9
Salt g 0.2
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Mini pizzas

Mini pizzas

Mini pizzas

This mixture will make 8 mini pizzas or divide into 2 and make 2 x 20cm pizzas.

MAKES 8 MINI PIZZAS

Ingredients:
BASES
• 8.8 oz Mevalia Bread Mix
• ¼ tsp salt
• 1½ tsp dried yeast
• 1 tbsp sunflower oil
• 10.5 oz lukewarm water

TOPPING
• Pizza topping in a jar
• 2 tbsp olive oil
• 1 small courgette, cut into rings
• ½ an aubergine, diced
• Red onion, peeled and sliced
• ½ a red, yellow and green pepper,
cubed
• 1.7 oz mushrooms, sliced
• Basil

Bread Mix

Preparation:

  1. In a large bowl mix together Mevalia Bread mix, salt and yeast.
  2. Add the oil and the water and beat with an electric mixer with beaters or in a large mixer with the K beater for 1½–2 minutes, until dough is smooth.
  3. Grease 2 baking trays with oil or spray release, with a large spoon dipped in water place 8 spoonfuls onto the baking trays allowing space between each one, smooth off into a circular base. Cover the trays with oiled clingflim and put in a warmplace to prove for 30–40 minutes or until doubled in size
  4. Preheat oven to 390°F/ 350°F Fan/ Gas Mark 6.
  5. Heat the olive oil in a frying pan and add the vegetables, fry for 2–3 minutes to soften slightly.
  6. Place 2 tsps of pizza topping onto each base and divide the vegetables between the pizzas.
  7. Place in the preheated oven and cook for 12–15 minutes.

Useful Tips

  • Prepared pizzas can be frozen on the baking sheet, once frozen
    remove from the tray and place in a freezer bag. The pizzas can
    be cooked from frozen but allow to cook for 20 minutes.
Nutrition Information per pizza
 
Energy kcal 162
Fat g 4.7
Carbohydrates g 27
Protein g 1.6
Phenylalanine mg 63.2
Tyrosine mg 52.3
Leucine mg 105.2
Salt g 0.2
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Bolognaise Sauce with Spaghetti

Bolognaise Sauce with Spaghetti

Bolognaise Sauce with Spaghetti

Makes 1 serve

Ingredients:
 
  • 0.7 oz MEVALIA Burger Mix
  • 0.8 ozwater
  • 1 tsp oil
  • 0.3 oz onion
  • 0.5 oz carrot
  • 0.04 oz garlic
  • 0.5 red pepper
  • 2.6 oz peeled tomatoes
  • salt, pepper, oregano
  • 2.8 oz MEVALIA Spaghetti
Burger MixSpaghetti
Preparation:

Mix the Mevalia 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 extra water if required. Season
to taste. Serve together with Mevalia Spaghetti.
Nutrition Information per portion
 
Energy kcal 125
Fat g 4.5
Carbohydrates g 17.1
Protein g 1.3
Phenylalanine mg 43.7
Tyrosine mg 26
Leucine mg 58.4
Salt g 0.1
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VEGETABLE BURGER WITH POTATO SALAD

VEGETABLE BURGER WITH POTATO SALAD

VEGETABLE BURGER WITH POTATO SALAD

Makes 1 serve

Ingredients:

Vegetable mix
  • 0.7 oz onion
  • 0.7 oz eggplant
  • 0.7 oz red pepper
  • 2 tsp olive oil for frying

Burger
  • 1.7 oz MEVALIA Burger Mix
  • salt, pepper
  • 4 tsp water
  • 2 tsp olive oil for frying

Potato salad
  • 2.8 oz 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

  • 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 619
Fat g 45.4
Carbohydrates g 45.9
Protein g 2.7
Phenylalanine mg 121.5
Tyrosine mg 91.4
Leucine mg 169.2
Salt g 0.2
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Meat Balls

Meat Balls

Meat Balls

Makes 1 portion

Ingredients:
 
  • 1.2 oz MEVALIA Burger Mix
  • 1.5 ozwater
  • salt, pepper, majoram
  • 1 Tbsp olive oil
  • 0.3 oz onion (finely chopped)
  • 0.1 oz garlic
  • 0.1 oz parsley (chopped)
  • 1/2 slice MEVALIA Pan Carrè
  • 1 oz oat cream
  • 2 Tbsp water
  • 2 tsp egg replacer
Burger MixPan CarréPan 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

Form slightly smaller dumplings and serve them within soup.
Serve with salad or tomato sauce with Mevalia pasta.
Nutrition Information per portion
 
Energy kcal 381
Fat g 14.2
Carbohydrates g 52.7
Protein g 5.3
Phenylalanine mg 275.7
Tyrosine mg 168.3
Leucine mg 390.3
Salt g 0.1
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Pizza Kebab

Pizza Kebab

Pizza Kebab

Makes 1 portion

Ingredients:
 
  • 1 piece MEVALIA Pizza Base
  • 1.2 oz MEVALIA Burger Mix
  • 1.52 oz water
  • 2 tsp oil
  • salt, pepper,
  • chili powder
  • 0.5 oz leek
  • 1 oz tomato
  • 0.7 oz iceberg lettuce
  • 0.7 oz suitable low fat mayonnaise
  • 1 clove garlic
Burger MixPizza Base
Preparation:

Mix the Mevalia 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 Mevalia 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 755
Fat g 20.8
Carbohydrates g 122.8
Protein g 3.1
Phenylalanine mg 98.2
Tyrosine mg 61.6
Leucine mg 163.2
Salt g 0.7
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Spring Rolls

Spring Rolls

Spring Rolls

Makes 1 serve

Ingredients:
 
  • 20.7 oz MEVALIA Burger Mix
  • 0.8 oz water
  • 1 tsp oil
  • 2 pieces rice paper
  • 1.7 oz cabbage
  • 1 oz carrot
  • 1 clove garlic (pressed)
  • 1 oz leek
  • 0.07 oz ginger (grated finely)
  • 0.5 oz red pepper
  • 0.1 oz 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 Mevalia 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 0mix 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 350°F. 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).


 
Nutrition Information per serve
 
Energy kcal 378
Fat g 22.4
Carbohydrates g 37.9
Protein g 2.9
Phenylalanine mg 73.9
Tyrosine mg 47.4
Leucine mg 129.8
Salt g 0.1
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Apple squares

Apple squares

Apple squares

MAKES 12 SQUARES

Ingredients:

CAKE PASTRY

  • 17.6 oz Mevalia Cake Mix
  • 2 tsp baking powder
  • 4 oz of water
  • 4.2 oz cold butter

APPLE FILLING
  • 5 apples with reddish skins
  • Juice of ½ lemon
  • ½ tsp cinnamon
  • 1.7 oz raisins
  • 0.8 oz demerera sugar
  • powdered sugar for dusting
Cake Mix
Preparation:
 
  1. In a large bowl mix together the Mevalia Cake Mix and baking powder mix. Cube the butter and add to the dry ingredients, rub in to the mix with fingertips until it resembles breadcrumbs.
  2. Stir in the water and bring together to form a dough. Wrap in cling fi lm or greaseproof paper and place in the refrigerator for 20 minutes.
  3. Meanwhile peel, core and chop into small pieces 3 of the apples, place in a bowl with 1 tbsp of lemon juice, cinnamon and the raisins.
  4. Preheat oven to 350°F/ 320°F/ Gas Mark 4. Grease a traybake tin approximately 10 x 6 inch.
  5. Divide the dough in half. Dust work surface with extra mix or cornflour, flatten dough slightly and roll out with a rolling pin to fit traybake base.
  6. Top with the chopped apple mixture and repeat pastry rolling to top the apples, press it down slightly.
  7. Cut the remaining 2 apples in half, core and thinly slice, place decoratively on the top, overlapping the slices. Sprinkle with the demerera sugar. Bake in the preheated oven for 40 minutes.
  8. To serve after cooling, divide into squares and sprinkle with icing sugar.

Useful Tips

  • The apple cake will freeze for one month, best if served warm after freezing.
Nutrition Information per square
 
Energy kcal 161
Fat g 8.4
Carbohydrates g 19.4
Protein g 0.5
Phenylalanine mg 14.8
Tyrosine mg 11.4
Leucine mg 26.6
Salt g 0.03
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Blueberry muffins

Blueberry muffins

Blueberry muffins

MAKES 12 LARGE MUFFINS

Preparation time: 10 minutes
Cooking time: 20 minutes
 

Ingredients:

• 7 oz blueberries
• 17.6 oz Mevalia Cake Mix
• 4.4 oz soft butter
• 6 oz water
Cake Mix
Preparation:
  1. Pre-heat oven to 350°F/ 320°F Fan/
    Gas Mark 4.
  2. Place blueberries in a bowl and sprinkle 1
    tbsp of Mevalia Cake Mix over blueberries
    and mix until thoroughly coated.
  3. Cream butter until creamy.
  4. Add remaining Mevalia Cake Mix and
    water and beat together for a few minutes
    until smooth.
  5. Fold in blueberries so evenly distributed.
  6. Distribute evenly between 12 large (or
    15 medium) muffin paper cases inside a
    muffin tin.
  7. Bake in pre heated oven for 40–45 minutes
    until risen and golden.
  8. Allow to partially cool inside muffin tin and
    then place on a rack until cool.

Useful Tips

  • Muffins freeze well and can be stored in an airtight container for 1-2 days for optimum freshness.
Nutrition Information per muffin
 
Energy kcal 236
Fat g 8.9
Carbohydrates g 37.6
Protein g 0.4
Phenylalanine mg 13.4
Tyrosine mg 13.2
Leucine mg 28.6
Salt g 0.2
  
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Waffles

Waffles

Waffles

RECIPE FOR APPROX. 20 HEART-SHAPED WAFFLES

Ingredients:
  • 0.3 oz Egg Replacer 
  • 1,3 oz water
  • 3.5 oz soft butter
  • 6.3 oz Mevalia Cake Mix
  • 2.8 oz Mevalia Bread Mix
  • 1 tsp. baking powder
  • 4.7 oz lukewarm sparkling water
Cake MixBread 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 1.3 oz water well with the 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.
 

Useful Tips

Ideal for breakfast.
 
Nutrition Information per heart-shaped waffles
 
Energy kcal 85
Fat g 4.2
Carbohydrates g 11.6
Protein g 0.1
Phenylalanine mg 4.2
Tyrosine mg 73.7
Leucine mg 9.4
Salt g 0.04
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Celebration cake

Celebration cake

Celebration cake

MAKES 2 x 20CM CAKES BEFORE SANDWICHING TOGETHER

INGREDIENTS
• 4.4 oz softened butter
• 17.6 oz Mevalia Cake Mix
• 1 tsp baking powder
• 2 tsp egg replacer
• 6 oz water
• 1 tsp vanilla essence

DECORATION
• Strawberry jam
• Icing sugar for rolling
• 8.8 oz ready-made fondant icing
• Sprinkles

Cake Mix

Preparation:
 

  1. In a bowl mix together the Mevalia Cake Mix, baking powder and egg replacer.
  2. Place the butter in a bowl and whisk with a hand held electric mixer or in a large mixer with a K Beater until the butter is creamy.
  3. Add the remaining ingredients and whisk for a further minute.
  4. Place into 2 x 20cm base lined cake tins.
  5. Bake in oven 350°F/320°F Fan/Gas Mark 4 for 30 minutes, until the cakes spring back when lightly touched.
  6. Leave to cool in the tins for 10 minutes before turning out and allowing to cool completely on a cooling rack.
  7. To Decorate: Remove the greaseproof paper from the cake bases and sandwich together with the jam.
  8. Reserve 1.7 oz of the fondant icing for cutting into decorative shapes.
  9. Roll out the remaining fondant icing on a surface dusted with icing sugar to a 8 inches circle, place on the top of the cake. Pour some sprinkle onto a little plate. Cut decorative shapes with a cutter and lightly press on one side into the sprinkles. Stick these onto the cake with a little cooled boiled water to create your personal design.
Nutrition Information per slice
 
Energy kcal 536
Fat g 13.3
Carbohydrates g 101.6
Protein g 0.5
Phenylalanine mg 16.7
Tyrosine mg 15.5
Leucine mg 38.4
Salt g 0.2
 

 
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Marble Cake

Marble Cake

Marble Cake

FILLS 1 LOAF TIN

(30 cm long, approx. 16 slices)

Ingredients:
  • 3.5 oz soft butter
  • 16 oz Mevalia Cake Mix
  • 0.07 oz baking powder
  • 0.3 oz Mevalia Egg Replacer
  • 7.6 oz water
  • 0.7 oz cocoa powder
  • 0.3 oz water
Cake Mix
Preparation:

 

Grease the loaf tin and dust with the Cake Mix. Preheat the oven to 350°F (320°F 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 7.6 oz water. Pour half of the mixture into the loaf tin. Sieve the cocoa powder into the remaining mixture and stir in 0.3 oz 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 157
Fat g 5.3
Carbohydrates g 26.5
Protein g 0.3
Phenylalanine mg 9.3
Tyrosine mg 7.5
Leucine mg 18.8
Salt g 0.1
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White bread sticks

White bread sticks

White bread sticks

MAKES APPROX 30 DEPENDING ON LENGTH

Ingredients:

• 8,8 oz Mevalia Bread Mix
• ¼ tsp salt
• 1½ tsp dried yeast
• 1 tbsp olive oil
• 10 oz lukewarm water
• 1 tbsp olive oil for brushing

 

Bread Mix

Preparation:
 

  1. In a large bowl mix together Mevalia bread mix,
    salt and yeast.
  2. Add 1 tbsp of oil and the water and whisk
    with an electric mixer with beaters for 2
    minutes.
  3. Grease 2–3 flat baking sheets with oil or
    spray release.
  4. Place the batter into a large disposable
    piping bag, cut off the end to produce
    a 0.2 inches gap.
  5. Pipe lengths of dough onto the greased
    baking sheets, cut the end with a small
    knife.
  6. Brush the dough sticks with the remaining
    olive oil and loosely cover with cling film
    and put in a warm place to prove for 20
    minutes.
  7. Preheat oven to 390°F/350°F Fan/
    Gas Mark 6.
  8. Re-brush the sticks with oil and bake for
    10 minutes until crisp and lightly browned.
  9. Remove from the oven and place on a
    cooling rack to cool.

Useful Tips

  • You could make double the mixture and make a loaf of bread at the same time. It’s great to freeze.
Nutrition Information per stick
 
Energy kcal 36
Fat g 0.7
Carbohydrates g 7
Protein g 0.2
Phenylalanine mg 6
Tyrosine mg 14.9
Leucine mg 10.3
Salt g 0.01
 
 
 
 
 


  
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Oven baked white bread

Oven baked white bread

Oven baked white bread

MAKES 1 LOAF (22 SLICES)

Ingredients:

• 13.2 oz Mevalia Bread Mix
• ¼ tsp salt
• 2 tsp dried yeast
• 1½ tbsp sunflower oil
• 15.2 oz lukewarm water
• Extra sunflower oil for brushing

Bread Mix

Preparation:
 

  1.  In a large bowl mix together Mevalia Bread mix, salt and yeast.
  2. Add the oil and the water and beat with an electric mixer with beaters or in a large mixer with the K beater for 1½–2 minutes until dough is smooth.
  3. Grease a 2lb loaf tin with oil or spray release and add the bread batter to the tin.
  4. Cover the tin with oiled cling film and put in a warm place to prove for 30–40 minutes or until the mixture reaches the top of the tin.
  5. Preheat oven 390°F/350°F Fan/Gas Mark 6.
  6. Brush the top of the loaf with oil and bake for 30 minutes, remove from the oven and re-brush with oil. Return to the oven and bake a further 10 minutes until crisp and lightly browned.
  7. Remove from the oven and tip the loaf from the tin and place on a cooling rack.
  8. Allow to cool before cutting. Great to freeze.

Useful Tips

  • For a browner crust brush top of loaf after 30 minutes with an extra virgin olive oil instead of sunflower oil.
     
Nutrition Information per slice
 
Energy kcal 88
Fat g 2
Carbohydrates g 17.1
Protein g 0.1
Phenylalanine mg 4.1
Tyrosine mg 3.3
Leucine mg 8
Salt g 0.02

 
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Focaccia

Focaccia

Focaccia

MAKES 2 FOCACCIAS

Ingredients:

• 7 oz Mevalia Bread Mix
• 1 tsp salt
• 2 tsp dried yeast
• ½ tsp caster sugar
• 7.6 oz warm water, ⅓ boiling ⅔ cold
• 1½ tbsp olive oil
• 3 cloves garlic
• 4 stalks fresh rosemary, leaves removed
• ½ tsp coarse salt
• 1- 2 tbsp olive oil

Bread Mix

Preparation:
 

  1.  Mix the Mevalia Bread mix in a mixing bowl with
    the salt, dried yeast and caster sugar.
    Add the water and the 1½ tbsp of olive
    oil and whisk with an electric mixer with
    dough hooks for 2–3 minutes.
  2. Crush 1 clove of garlic and chop leaves
    from 2 rosemary stalks and add into the
    bread mix, mix a further 10–15 seconds to
    combine.
  3. Grease 7 x 1 inches round tins with oil or
    spray. Divide the dough mixture between
    the 2 tins, level with the back of a spoon
    and cover with oiled cling film. Leave to
    prove in a warm place for approximately
    45 minutes or until double the size.
  4. Preheat oven 430°F/400°F Fan/
    Gas Mark 8.
  5. Slice or crush the remaining garlic and take
    sprigs from the rosemary stalks.
  6. To top Focaccia, create small dimples with
    fingertips, pour over olive oil, sprinkle with
    the garlic and coarse salt and stick in the
    small sprigs of rosemary.
  7. Place in the preheated oven for 15–20
    minutes until lightly browned.

Useful Tips

  • Focaccia is suitable for freezing for one month.
     
Nutrition Information per focaccia
 
Energy kcal 251
Fat g 5.6
Carbohydrates g 45.9
Protein g 3
Phenylalanine mg 115.9
Tyrosine mg 99.2
Leucine mg 197.9
Salt g 5

 
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