English - 18
1. Breakfast
Code/Food
Ingredients / Instructions
1-1
Porridge
Dry Russian porridge (Hercules)-50 g, Sugar-5 g, Salt-0.5 g,
Boiling water-200 ml, Cold Milk-100 ml
Put into a bowl shaped plate dry porridge, sugar, salt. Add boiling
water, milk, mix well. Start cooking.
1-2
Buckwheat
Buckwheat-100 g, Salt-2 g, Boiling water-300 ml
Put into a bowl shaped plate buckwheat, salt. Add boiling water,
mix well. Start cooking.
1-3
Poached Egg
Egg-1 pc, Water-150 ml
Russian vinegar 9 %-10-15 ml
Put in bowl with water & vinegar into microwave oven. Bring water
to a boil. As soon as oven beeps, put out the bowl with boiling
water & vinegar. To make a funnel by a fork into the bowl, drop
inside egg without shell. Continue cooking process.
1-4
Sausages with
Canned Pea
Sausages-2 pc per 50 g, Butter-5 g, Canned pea-135 g (dry
weight)
Put into a plate pricked sausages without plastic cover, add butter
a side. Put on the top of butter canned pea. Start cooking.
1-5
Omelette
Egg-3 pc, Milk-30 ml, Salt-2 g
Whisk the egg with milk and salt, pour out egg to a plate. Start
cooking.
1-6
Keks
Sugar-45 g, Vanilla infused sugar-5 g, Butter-40 g, Egg-½ pc, Milk-
30 ml, Baking powder-3 g, Wheat-100 g
Mix well sugar, infused sugar and butter. Add beaten egg. Add all
next ingredients. Put it into a buttered bowl. Start cooking. Give it
cold before removing out the bowl.
1-7
Lemon
Shortbread
Bolls
Wheat-100 g, Butter-50 g, Sugar-40 g, Egg yolk-½ pc, Warm
water-1 tbsp, Lemon zests, For topping: Egg yolk-1 pc, Ice
sugar-3-5 g
Mix well all ingredients. Make five balls. Put it on wax paper. Put it
on turntable. Start cooking. As soon as oven beeps, grease egg
yolk on the balls top, sprinkle with ice sugar and continue cooking
process. Leave it to cold.
2. Lunch
Code/Food
Ingredients / Instructions
2-1
Borch
(1) Beetroot graded-50 g, Cabbage julienned-20 g, Carrot
graded-15 g, Onion с julienned-10 g, Tomato paste-15 g,
Sugar-5 g
(2) Beef stock or water with dry concentrate-650 ml, Bay leaf-1 pc,
Russian vinegar 9 %-5 ml if you like
Put all ingredients into a big bowl (1), add hot stock (Beef stock or
water with dry concentrate-650 ml) and bay leaf. Start cooking.
2-2
Meat
Solyanka
(1) Onion julienned-45 g, Beef stock or water with dry
concentrate-350 ml
(2) Capers-7 g, Salted cucumber graded-50 g, Tomato paste-10 g,
Black Olives-16 g, Liquid of Black Olives-20 ml, Bay leaf-
1 pc, Meat assorted-30 g, Beef stock or water with dry
concentrate-300 ml
Put onion into a big bowl, add boiling stock (1).Start cooking. As
soon as oven beeps, add all next ingredients (2). Mix well, add
stock, bay leaf and continue cooking process.
2-3
Chicken
Noodle Soup
Vermicelli-10 g, Chicken filet-50 g, Carrot graded-15 g,
Onion julienned-10 g, Chicken stock or water with dry
concentrate-440 ml
Put vermicelli into a big bowl, add boiling stock. Add all next
ingredients. Mix well and start cooking.
2-4
Pork Neck
with Mustard
Sauce
(1) Pork neck-150 g, Carrot graded-20 g, Onion julienned-20 g,
Chicken stock or water with dry concentrate-100 ml
(2) Mix for sauce: Wheat-5 g, Dijon mustard-20 g, Sour
Cream-30 g, Water-50 ml
Cut meat into batons, prepare vegetables.add chicken stock (1).
Put it into a bowl shaped plate. Mix well and start cooking. Prepare
all ingredients for the mix for sauce (2). As soon as oven beeps,
pour the mix into stock with meat, mix it and continue cooking
process.
MS23H3115FW_BW_DE68-04240B-01_EN.indd 18
2014-07-11 6:06:18
