2015 Recipe Calendar

The perfect recipe for every month - with HettichIn our recipe calendar, twelve of Hettich‘s staff open up their family cookery books and introduce you to their favourite recipes for you to bake yourself. The calendar presents a varied collection of recipes: from Carrot Bread in January, Thunderstorm Torte in June to Quiche Lorraine in October.

We hope you really enjoy baking these recipes - bon appetit!

Carrot Bread

Folded Bread with Herb Butter

Thunderstorm Torte

Raisin Buns

Chocolate Dream Cake

Quiche Lorraine

Chicken and Leek Flan

Frisian Crumble Cheesecake

Russian Honey Cake

Sekerpare

JulyJune

December

May

NovemberOctoberSeptember

August

Flakey Cake

Coconut Macaroons

January AprilMarchFebruary

Ingredients (for two 650 g loaves):

150 ml water50 g linseeds50 g sunflower seeds50 g pumpkin seeds

For the loaf‘s added carrots:250 g carrots350 ml carrot juice1 pinch salt1 pinch black pepper15 g demerara sugar (brown sugar) For the dough:50 g yeast75 g liquid natural sourdough starter (home made or from a sachet)350 g plain flour150 g rye flour10 g salt

Carrot Bread

Preparation:

1. Heat the water, pour over the seeds and leave them to stand for 2 hours until all the water has been absorbed. 2. Meanwhile, clean, peel and coarsely grate the carrots (to give approx. 200 g).3. Bring the salted, peppered and sugared carrot juice to boil, add the grated carrots and return everything to boil. Remove from the heat and leave to stand for 2 hours.4. Place the grated carrots in a sieve and strain well, keeping the carrot juice.5. Gently heat the juice (to no more than 32 °C), pour into a bowl, and in it dissolve the yeast and sourdough starter.6. Add the soaked mixture of seeds, both types of flour and the salt. Using a mixer (dough hook), thoroughly blend everything for 6 minutes or so. Now carefully com-bine the grated carrots with the dough. Cover the dough and let it rise for 15–20 minutes at room temperature.7. Grease baking tins. Divide the dough between the baking tins, cover them and let them rise again for 20 minutes at room temperature.8. Preheat the oven to 230 °C (top and bottom heat). As soon as the oven reaches temperature, place the loaves onto a baking sheet on the middle shelf and reduce the temperature to 210 °C. Bake the loaves for 40–45 minutes until golden.

Tip: Tastes best just buttered. A delicious bread for each cause – not just for vegetarians.

A recipe from Regina Neumann, secretary.

12 Mon

13 Tue

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19 Mon

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1 Sun

5 Mon

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January29 Mon

30 Tue

31 Wed

1 Thu

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4 Sun

Ingredients:

For the dough: 70 g butter400 g sugar2 dessertspoons honey2 eggs 2 tsp baking powder 370 g flour

For the cream:250 g butter1 tin evaporated milk 125 g sour cream 40 g chocolate

Russian Honey Cake

Preparation: 1. To make the dough, mix together the butter, sugar, honey, eggs, baking powder and flour.2. Divide the dough into 6–8 portions.3. Roll out each portion very thinly on baking paper. To prevent the dough from sticking to the rolling pin, lay cling film or baking paper on the dough before you roll it out.4. Bake the layers at 180 °C until golden. 5. They can be removed from the baking paper as soon as they have cooled down. 6. To make the butter cream, mix the evaporated milk and sour cream. 7. Spread the layers with the cream mixture and place one on top of the other. Don‘t spread the top layer with the cream mixture. 8. Once all the layers have been stacked, cover the top layer with baking paper and weigh everything down with a book.9. After 2–3 hours, melt the chocolate and spread it onto the the honey cake.

Tip: Before eating, leave in the refrigerator overnight for the flavours to develop. This cake isn‘t for slimmers, so invite lots of friends and relatives to enjoy it with you.

A recipe from Sonja Ramlow, who is in charge of Company Integration Management.

February 9 Mon

10 Tue

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16 Mon

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26 Mon

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1 Sun

Ingredients:

500 g chicken breasts750 g leek200 g bacon2–3 dessertspoons vegetable oil

For the sauce:50 g butter50 g plain flour500 ml milkSaltFreshly ground pepperFreshly ground nutmeg

For the dough:400 g plain flour4 level teaspoons baking powder150 g yoghurt100 ml cooking oil1 egg1 tsp salt

100 g red pesto

Chicken and Leek Flan

Preparation:

1. Rinse chicken breasts under cold running water, dab dry and cut into small pieces. Wash and slice the leeks. Cut bacon into strips. Grease a baking sheet and preheat the oven to 200 °C (top and bottom heat) or 180 °C (fan assisted).2. Heat the oil in a pan and sear the meat. Set the meat aside on a plate. Soften the leek rings in the same pan for 10 minutes, stirring occasionally. Return the meat to the pan and remove from the heat.3. Melt the butter in a saucepan and stir in the flour. Add the milk and whisk thoroughly, making sure to remove all the lumps. Bring the sauce to boil and, stirring occasionally, sim-mer for a further 3 minutes on medium heat. Season to taste with salt, pepper and nutmeg. Mix the sauce with the meat and leeks.4. In a mixing bowl, combine the flour with the baking pow-der. Add the yoghurt, oil, egg and salt and knead with a mixer and dough hook on low speed. Now knead at top speed to produce a smooth dough. Briefly knead the dough once more on the work surface and then roll out on a baking sheet.5. Spread the dough with red pesto and evenly arrange the chicken and leek mixture over it. Garnish with the bacon and bake for about 30 minutes.

Tip: this savoury flan tastes wonderful while it‘s still warm but can also be made a day in advance and enjoyed cold. Cold, it is very moist and full of flavour. It goes well with a chilled white wine. And with a small salad, it also makes a great main dish.

A recipe from Larissa Ertner-Stolpmann, Technical Draughtswoman.

March 9 Mon

10 Tue

11 Wed

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16 Mon

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21 Sat

22 Sun

30 Mon

31 Tue

1 Wed

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23 Mon

24 Tue

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26 Thu

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28 Sat

29 Sun

2 Mon

3 Tue

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7 Sat

8 Sun

23 Mon

24 Tue

25 Wed

26 Thu

27 Fri

28 Sat

1 Sun

Ingredients:

200 g dark chocolate (70 % cocoa)200 g butter5 egg yolks20 g flour1 pinch salt5 egg whites200 g sugar

Chocolate Dream Cake

Preparation:

1. Chop the dark chocolate, melt with the butter in a bain-marie, mix thoroughly and remove from the bain-marie. Whisk in the 5 egg yolks.2. Add the flour. Whisk the egg white and salt until it forms peaks, gradually add the sugar and whisk for a further 2 minutes. Fold the whisked egg white into the chocolate.3. Spread everything into a springform cake tin lined with baking paper. 4. Bake in a preheated oven at 180 °C (top and bottom heat) for 50 minutes in the lower third of the oven. Allow the cake to cool down completely while it is still in the tin.

Tip: the cake can also be dusted with cocoa powder or icing sugar.

A recipe from Dr. Nina Stackelbeck, head of Corporate Communication.

Ingredients:

200 g dark chocolate (70 % cocoa)200 g butter5 egg yolks20 g flour1 pinch salt5 egg whites200 g sugar

April

6 Mon

7 Tue

8 Wed

9 Thu

10 Fri

11 Sat

12 Sun

13 Mon

14 Tue

15 Wed

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18 Sat

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20 Mon

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26 Sun

27 Mon

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30 Thu

1 Fri

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30 Mon

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5 Sun

Ingredients (for approx. 12 buns):

100 g raisins (soak for 2–3 hours)500 g flour1 sachet of dried yeast50 g softened butter100 g sugarFew drops of vanilla essence 1 pinch saltapprox. 300 ml waterMilk for brushing

Raisin Buns

Preparation:

1. Sift the flour into a bowl and combine thoroughly well with the yeast.2. Mix in the remaining ingredients (apart from the milk). Finally, add the drained raisins.3. Knead everything thoroughly with the mixer and dough hook (the dough should be smooth and elastic).4. In a warm place, allow the dough to rise in a covered bowl until it has doubled in size. Now knead the dough once again.5. With floured hands, make about 12 buns and place on a baking tray lined with baking paper (or in a muffin tin). Brush each bun with milk.6. Bake in the oven at 175 °C (fan assisted) for about 15–20 minutes.

Tip: the recipe can be varied by adding lemon or rum aroma. Instead of raisins, you can also use chocolate chips or chopped almonds.

A recipe from Andrea Klaus who provides project support in Corporate Marketing.

May

4 Mon

5 Tue

6 Wed

7 Thu

8 Fri

9 Sat

10 Sun

25 Mon

26 Tue

27 Wed

28 Thu

29 Fri

30 Sat

31 Sun

11 Mon

12 Tue

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27 Mon

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2 Sat

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Thunderstorm Torte

Ingredients:

200 g ground hazelnuts180 g sugar1 tsp baking powder2 eggs2–3 bananasJuice of a lemon1 jar of cherries1 sachet of vanilla blancmange powder400 ml cream

Preparation:

1. Combine the hazelnuts, sugar, baking powder and eggs until smooth and pour into a greased springform cake tin. Bake for 30–35 minutes at 175 °C.2. Slice the bananas, coat with lemon juice and evenly arrange on the cold cake base. It‘s best to use a cake ring for this.3. Drain the cherries, keeping the juice. Bring the juice and the vanilla blancmange powder to boil, following the instructions on the sachet, but without topping up to the level of liquid indicated. Fold in the cherries and distribute everything over the bananas.4. Whip the cream and spread it over the cake as well.

Tip: garnish with chocolate sprinkles or anything similar.

A recipe from Kerstin da Costa, Technical Design Assistant.

June

1 Mon

2 Tue

3 Wed

4 Thu

5 Fri

6 Sat

7 Sun

15 Mon

16 Tue

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29 Mon

30 Tue

1 Wed

2 Thu

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5 Sun

22 Mon

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28 Sun

8 Mon

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25 Mon

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Ingredients:

600 g flour 300 ml lukewarm water 40 g fresh yeast 2 tsp salt ½ tsp sugar 50 ml oil 125 g herb butter

Folded Bread with Herb Butter

Preparation:

1. Mix the flour, water, yeast, salt and sugar to make a dough and allow to rise for 15 minutes. Now mix in the oil and allow to rise for a further 20-30 minutes.2. Roll out the dough into a rectangle of the same size as the baking tray and spread thickly with herb butter. Cut lengthways into strips of about 5 cm in width and cut in half.3. Fold the strips of dough in zig-zag fashion and place on their ends into a springform lined with baking paper. Then allow to rise again for 20 minutes. 4. Bake for about 30–35 minutes at 200 °C. Remove the springform‘s ring and serve warm.

Tipp: instead of herb butter you can also use garlic butter, tomato paste and feta cheese or parmesan for the filling.

A recipe from Heike Sundermeier, Human Resources Recruiting Consultant.

July30 Mon

31 Tue

1 Wed

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20 Mon

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Ingredients (for approx. 20 pastries):

For the base: 450 g frozen puff pastryWater

For the crumble:200 g flour125 g butter100 g sugar1 pinch salt

For the glaze: Chocolate icing

Flakey Cake

August

3 Mon

4 Tue

5 Wed

6 Thu

7 Fri

8 Sat

9 Sun

24 Mon

25 Tue

26 Wed

27 Thu

28 Fri

29 Sat

30 Sun

31 Mon

1 Tue

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10 Mon

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Preparation:

1. Cut the sheets of puff pastry in half or thirds and brush with water. 2. For the crumble, mix the flour, softened butter, sugar and a pinch of salt and sprinkle over the puff pastry.3. Bake at 180 °C (fan assisted) or 200 °C (top and bot-tom heat) on the centre shelf for approx. 10 minutes. 4. Now garnish with the chocolate icing after melting it in a bain-marie.

Tip: Instead of chocolate, lemon icing (icing sugar and lemon juice) also makes a very good alternative. Also tastes good brushed with apple purée instead of just water.

A recipe from Anett Bürger who works in Customer Service.

Ingredients: For the base and crumble:300 g flour 150 g sugarFew drops of vanilla essence 1 pinch salt175 g softened butter1 egg

For the filling:100 g butter1 kg quark (20 % fat in dry matter)200 g sugarFew drops of vanilla essence 4 eggs100 g whipping creamGrated rind of 1 organic lemon2 sachets of vanilla blancmange powder

300 g plum purée

Frisian Crumble Cheesecake

Preparation:

1. Lightly grease a springform cake tin (26 cm Ø, 8 cm deep). 2. For the base and crumble, first combine the flour, sugar, vanilla essence, salt, butter divided into small lumps and the egg with the hand mixer, then rub to-gether using your fingertips until the mixture looks like crumble. Press a little over half the crumble into the tin to make the base. Chill for about 30 minutes.3. For the filling, melt the butter on low heat. Mix the quark, sugar and vanilla essence. Fold in the eggs, cream, melted butter, grated lemon rind and the blanc-mange powder (only the powder, don‘t make blancmange).4. Spread the base with plum purée to about ½ cm of the edge. Fill the cheese mixture into the tin and spread even.5. Bake in a preheated oven (electric: 200 °C/fan assisted: 175 °C/gas: mark 3) on the bottom shelf (gas: see oven instructions) for about 30 minutes. Top with the remai-ning crumble and bake for a further 30 minutes or so.6. Switch the oven off and leave to rest for about 10 minutes with the oven door open. Refrigerate in the tin overnight.

Tip: being a lover of cheesecake, I have decided this is my favourite recipe. Easy to make – it‘s never failed yet!

A recipe from Stephanie Kreidel, assistant to the management.

September

7 Mon

8 Tue

9 Wed

10 Thu

11 Fri

12 Sat

13 Sun

28 Mon

29 Tue

30 Wed

1 Thu

2 Fri

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14 Mon

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31 Mon

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Ingredients:

200 g flour100 g butter4 dessertspoons milk1 pinch salt2 small onions100 g diced ham1 bunch of spring onions or leek150 ml cream150 ml milk3 eggs100 g grated gouda cheese

Quiche Lorraine

Preparation:

1. From the flour, butter, milk and salt, make a dough and chill it for about 30 minutes.2. Peel and dice the onions. Fry in a small quantity of fat with the diced ham and allow to cool.3. Wash and slice the spring onions.4. Whisk the milk, eggs and grated cheese and add the onions, diced ham and spring onions.5. Roll out the dough and line a round tin (it doesn‘t have to be a quiche tin, a springform cake tin works just as well) and arrange the onion mixture evenly over the base.6. Bake in a preheated oven for about 30 minutes at 200 °C.

Tip: a typical seasonal dish for the autumn which, accompanied by a glass of “young” white wine, makes a wonderful farewell to the summer. The quiche can also be cut into small pieces and enjoyed cold the next day.

A recipe from Christiane Limpke, Systems Manager in product management for hinges.

October

5 Mon

6 Tue

7 Wed

8 Thu

9 Fri

10 Sat

11 Sun

26 Mon

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28 Wed

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30 Fri

31 Sat

1 Sun

12 Mon

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4 Sun

AugustIngredients:

250 g margarine400 g flour400 g semolinaFew drops of vanilla essence 2 tsp baking powder2 eggs2 dessertspoons natural yoghurt150 g icing sugarNuts (hazelnuts or walnuts)

For the syrup:600 ml water600 g sugarabout 10 drops of lemon juice

Sekerpare (Sweet Turkish Dessert)

November

2 Mon

3 Tue

4 Wed

5 Thu

6 Fri

7 Sat

8 Sun

23 Mon

24 Tue

25 Wed

26 Thu

27 Fri

28 Sat

29 Sun

9 Mon

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Preparation:

1. Place the margarine in a deep dish and cream well.2. Stirring all the time, first add the flour followed by the semolina, vanilla essence, baking powder, eggs and natural yoghurt.3. From the dough, make walnut sized balls and place on a baking sheet, giving them a light press.4. Press a nut into the dough so that it just still shows.5. Bake in a preheated oven at 200 °C (top and bottom heat) for about 20–25 minutes.

Meanwhile, prepare the syrup:1. Boil the water, lemon juice and sugar on medium heat for 10 minutes.2. Pour the hot syrup over the Sekerpares once they have cooled down (hot on cold is very important at this stage).3. Let everything cool and serve cold.

Tip: making the recipe a day before gives the syrup glaze time to soak into the Sekerpares really well. Deli-cious with whipped cream. An old Ottoman dessert that is baked in Turkey for special occasions and festivals.

A recipe from Meftun Sürahi, team manager in prefabrication.

Coconut Macaroons

Ingredients (for approx. 65 macaroons):

4 egg whites150 g sugarFew drops of vanilla essence 65 g quark4 drops of bitter almond essence200 g dessicated coconutRound rice paper bases (optional)

Preparation:

1. Whisk the egg whites until they form peaks. 2. Add the sugar and vanilla essence and continue whisking until the sugar has dissolved. 3. Fold in the quark, bitter almond essence and dessicated coconut.4. Using two spoons, spoon the mixture in rounded “dollops” onto the rice paper bases. 5. Bake at 175 °C (fan assisted) for about 10-12 minutes.

Tip: the quark makes the coconut macaroons wonderfully moist.

A recipe from Laura Meyer zu Bentrup, who is studying for a Bachelor‘s degree.

December

7 Mon

8 Tue

9 Wed

10 Thu

11 Fri

12 Sat

13 Sun

28 Mon

29 Tue

30 Wed

31 Thu

1 Fri

2 Sat

3 Sun

14 Mon

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19 Sat

20 Sun

21 Mon

22 Tue

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24 Thu

25 Fri

26 Sat

27 Sun

31 Mon

1 Tue

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6 Sun

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