Operation Manual

GB-67
Recipes
ESPAÑOLENGLISH
Netherlands
Fire Drink
“Vuurdrank“ makes 10 servings
Total cooking time: approx. 8-10 minutes
Utensils: Bowl with cover (2 l contents)
Ingredients
500 ml White wine
500 ml Red wine, dry
500 ml Rum, 54 Vol.-%
1 Untreated Orange
3 Cinnamon sticks
75 g Sugar
10 tsps Kluntjes (Rock sugar)
Preparation
1. Pour alcohol into a bowl. Thinly peel orange, add
orange peel, cinnamon and sugar to the alcohol.
Cover and heat.
8-10 Min. 100 P
Remove the orange peel and the cinnamon.
Place one teaspoon rock sugar into each Grog
glass, pour Fire Drink on top and serve.
Great Britain
Raspberry Jam
Raspberry Jam makes 30 servings
Total cooking time: approx. 10-12 minutes
Utensils: Bowl with cover (2 l contents)
Jam glasses
preserving film
Ingredients
500 g Raspberries
250 g Preserving sugar (2:1)
Preparation
1. Wash raspberries, mix, cover and heat.
4-5 Min. 100 P
2. Stir, cover again and cook.
6-7 Min. 30 P
3. Thoroughly clean jam glasses, fill with jam and
immediately close with preserving film.
Tip:
You can also use a frozen and thawed fruits.
Switzerland
Apple Chutney with Raisins
makes 30 servings
Total cooking time: approx. 22-28 minutes
Utensils: Bowl with cover (3 l contents)
Small canning or jam glasses
preserving film
Ingredients
4 Hard apples (500 g), peeled and diced
1 Zucchini (200 g), diced
3 Onion (150 g), finely chopped
50 g Plums, dried and pitted
250 g Raisins
1 tsp Juniper berries
Salt
Black pepper, ground
150 ml White wine
100 ml Apple vinegar
250 g Sugar
Preparation
1. Place all ingredients except sugar into a bowl,
cover and heat. Stir once during cooking.
9-11 Min. 100 P
2. Mix sugar and fruits, cover and continue to cook.
Stir occasionally and after cooking is finished.
3-5 Min. 100 P
10-12 Min.
40 P
3. Clean and dry glasses thoroughly. Fill glasses with
chutney and immediately close with preserving film.
Tip:
This chutney is great when served with meat fondue,
baked meat and rice dishes.
Cakes, Bread, Desserts and Drinks