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INTRODUCTION

General advice

To ensure that the food you have prepared tastes as delicious and looks as irresistible as you could possibly wish, here are a few tips for you before you start cooking:

Tip 1 – Preparation

First read the recipe carefully before you start cooking – in fact, read it before you go shopping to buy the ingredients. Often the various cooking processes and the sequence of steps will become clearer as a result. Unless stated otherwise, all the recipe quantities are designed to serve four people. The ingredients are listed in the order in which they are used in preparing the recipe.

Tip 2 – Conversions and equivalents

The conversions and equivalents listed on the inside of the cover of the book are valid for all recipes and will help you to determine accurately the right quantities for the ingredients needed in the recipe.

Tip 3 – Preparation time

The preparation time indicated in the recipes is only given as a guideline – it is an approximate estimate and will depend on your cooking experience. The preparation time only takes into account the actual time needed to prepare the food. Other waiting times, such as the time needed for cooling, defrosting or marinating are only included if they happen at the same time as other steps in the preparation of the food.

Tip 4 – Cooking temperatures and cooking times

Again, the cooking temperatures and cooking times are only guidelines which may be increased or decreased depending on the particular heating output of the oven.

Tip 5 – Information

You will find introductory information at the beginning of most of the chapters with general explanations, helpful tips and advice regarding the preparation of the food.

In addition, at the end of the book there is also a general glossary of herbs and spices, a description of the various cooking methods and types of cookers as well as useful advice on buying, storing, freezing and defrosting food.

You will also find numerous tips, modifications and recipe variations after the end of each recipe. Recipe variations are listed in the index.

Tip 6 – Nutritional values

The nutritional values are rough estimates. They apply to one serving of those indicated in the recipes or, in specified cases, the total amounts.

Tip 7 – Serving sizes

Opinions vary about the size of a servings. The indications below are a general guide to the quantities of ingredients needed to make a single serving.

Soup as a starter:

150–250 ml/5–8 fl oz (5/8 –1 cup) (finished dish)

Main dishes:

Soup: 375–500 ml/13–17 fl oz (1⁵/₈ –2¹/₄ cups, finished dish) Stews: 500–600 g/18–20 oz (finished dish) Meat without bones: about 150 g/5 oz (uncooked) Meat with bones: about 200 g/7 oz (uncooked) Fish fillet: 150–200 g/5–7 oz (uncooked) Fish, whole: 200–300 g/7–10 oz (uncooked) Pasta: 100–125 g/3¹/₂ –4¹/₂ oz (uncooked)

Accompaniments:

Sauce: about 100 ml/3¹/₂ fl oz (¹/₂ cup) (finished dish) Vegetables: about 200 g/7 oz (prepared) Lettuce: 40–50 g/1¹/₂ –2 oz (prepared) Potatoes: about 200 g/7 oz (peeled) Rice, millet, pearl barley etc: 50–75 g/2–3 oz (uncooked) Pasta: 60–80 g/2 –3 oz (uncooked)

Puddings:

Fruit salad: 150–200 g/5–7 oz (finished dish) Fruit compote: 100–150 g/3¹/₂ –5 oz (finished dish) Flan: 125–175 g/4¹/₂ –6 oz (finished dish)