RECIPE BOOK DHAMMA DVĀRA

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Dear kitchen team,

This recipe folder is your main tool within the kitchen, so that even

those with minimal cooking experiences can support the students

with good food during their mediation. All dishes are explained in

detail. Moreover you find information concerning desserts,

utilisation of leftovers, and use of kitchen devices. If there are any

questions please first consult this folder before asking the kitchen

manager.

We ask you to stick to the information given in this folder, as it is

based on long lasting experience. However remarks and

suggestions for modification are very welcome. Please do not

write directly into this folder and instead inform the Catering-

Manager. As the aim of the kitchen team is to serve nourishing

and delicious food, a harmonic and friendly working atmosphere

has priority.

Have a wonderful kitchen service!

RECIPE BOOK

DHAMMA DVĀRA

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TABLE OF CONTENT

Menu overview...............................................................................6

Devices & Co .................................................................................8

Combi-Steamer .......................................................................... 8

Banquet trolleys ....................................................................... 10

Hot food display ....................................................................... 10

Cold storage ............................................................................. 11

Sharp kitchen equipment / knives ............................................ 11

Workplace ................................................................................ 12

Calibrating the scale................................................................. 12

Signs ........................................................................................ 13

Routine preparations ...................................................................14

Raw food .................................................................................. 14

Crushed flax seeds .................................................................. 16

Gomasio ................................................................................... 16

Porridge .................................................................................... 19

Lemon water ............................................................................ 27

Hot apple juice ......................................................................... 28

Unseasoned Food .................................................................... 29

Rice .......................................................................................... 30

Dessert ..................................................................................... 31

Leftovers .................................................................................. 32

Day 0 ...........................................................................................33

Day 1 ...........................................................................................38

Day 2 ...........................................................................................49

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Day 3 ...........................................................................................58

Day 4 ...........................................................................................65

Day 5 ...........................................................................................75

Day 6 ...........................................................................................84

Day 7 ...........................................................................................92

Day 8 .........................................................................................100

Day 9 .........................................................................................107

Desserts .....................................................................................108

Carrot-Apple-Choco-Cake...................................................... 108

Chocolate or Vanilla pudding ................................................. 108

Shrikand ................................................................................. 108

Ginger bread (Version 1)........................................................ 108

Ginger bread (Version 2)........................................................ 108

Oat flake nut cookies .............................................................. 108

Chocolate cake with coconut flakes ....................................... 108

Fruitcake ................................................................................ 108

Banana cake .......................................................................... 108

Apple crumble with vanilla sauce ........................................... 108

Vanilla sauce .......................................................................... 108

Sesame cake ......................................................................... 108

Khir (rice pudding) .................................................................. 108

Wheat semolina slices with raisins......................................... 108

Leftover useage .........................................................................108

Leftover casserole .................................................................. 108

Patties .................................................................................... 108

Bread spread from legume residues ...................................... 108

Corn salad .............................................................................. 108

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Cream cheese ........................................................................ 108

Olive oil bread baked ............................................................. 108

Croutons ................................................................................. 108

Dried fruit dish ........................................................................ 108

with apple sauce & yoghurt .................................................... 108

Fruit leftovers ......................................................................... 108

Spread/dips................................................................................108

Mayonnaise (egg free) ........................................................... 108

Tomato spread ....................................................................... 108

Onion sunflower spread ......................................................... 108

Vietnamese spread ................................................................ 108

Soups .........................................................................................108

White cabbage stew ............................................................... 108

Dressings ...................................................................................108

Italian dressing ....................................................................... 108

Yoghurt dressing with mustard & honey ................................ 108

Nut and lemon dressing ......................................................... 108

French dressing ..................................................................... 108

Basic tomato dressing ............................................................ 108

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LIST OF ABBREVIATIONS

Tbsp = tablespoon (always level respective measuring spoon*)

tsp = tea spoon (always level respective measuring spoon*)

g = gram

kg = kilogram

L = litre

ml = millilitre

*The measuring spoons are hanging at the sides of the spice

shelf.

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Day 0 Vegetable soup* Bread, sliced**

* Celery **Gluten

Day 1 Penne rigate* Basmati rice

Tomato sauce Grated cheese**

Steamed carrots, leek, cabbage Green salad and carrots Cucumber dill salad***

Sprouts *Gluten **Lactose ***mustard & honey

Day 2 Baked potatoes

Mayonnaise* Tomato dip

Lentil side dish Steamed kohlrabi & broccoli

White Cabbage Salad Summer: Tomatoes

Winter: Carrots Sprouts

*Soy & mustard

Day 3 Chili-sin-Carne

Basmati rice Yoghurt Dip*

Grated cheese* Green salad & kohlrabi

marinated beetroot salad** Sprouts

*Lactose **Mustard

Day 4 Wholemeal rice

Gado-Gado Sauce* Marinated & baked tofu**

Steamed broccoli & carrots Green salad

Cucumber-dill-salad*** Summer: Tomatoes

Winter: Carrots Sprouts

*Peanuts ** Soy ***Mustard & Honey

MENU OVERVIEW

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Day 5 Quinoa

Curry coconut sauce Chickpeas seasoned

Steamed cauliflower & carrots Green salad

Carrot-beetroot salad* Sprouts

*Kann Sesam enthalten

Day 6 Vegetable Curry*

Basmati rice Baked beetroot

Green salad Waldorf salad**

Sprouts *Mustard **Nuts & soy & mustard &

celery

Day 7 Basmati rice

Steamed cauliflower, peas, potatoes & leek

Dal* Carrot Salad**

Summer: Tomatoes Winter: Carrots

Sprouts *Mustard **Nuts

Day 8 Steamed potatoes

Spinach* Baked tofu** Green salad

Marinated beetroot salad*** Summer: Tomatoes

Winter: Chicory with oranges Sprouts

*Lactose ** Soy *** Soysauce & mustard

Day 9 Bulgur*

Basmati rice Summer: Baked tomato zucchini

peppers, Yoghurt sauce** Winter: Baked Hokkaido Pumpkin

Ginger tahini sauce*** Carrot Salad**** Beetroot & corn

Sprouts *Gluten **Lactose ***Sesame ****Nuts

Day 10 Basmati rice

Humus* Tofu goulash**

Green salad Leftover raw vegetables

*Sesame **Soya

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The Combi-Steamer is used for steaming, baking, warming up

food, etc. Most of the dishes are prepared in “steam” or “dry heat”

mode. Simply switch on the Combi-Steamer (top right button),

press the blue or red button (see recipe instructions), press the

symbol in front of the temperature display and set the desired

height with the rotary knob. To set the time, follow the same

procedure. Press the rotary knob to start the Combi-Steamer.

Observe preheating time! The Combi-Steamer beeps when the

time is up (or preheating is finished). The core temperature

sensor does not need to be used in our recipes.

Caution: Watch out for hot steam when opening the door!

The Combi-Steamer should be cleaned roughly every day (fat

solvent and sponge), but the Cleaning Program should be carried

out at least once every 4 days (see instructions video on the

tablet or the next page). Choose the “Interim Cleaning” (german:

“Zwischenreinigen”) program.

DEVICES & CO

COMBI-STEAMER

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The banquet trolley (warming cabinet) is used to keep the cooked

food warm until mealtime starts and to free the Combi-Steamer

for the preparation of other dishes. Before turning on the trolley,

fill the tray at the bottom of the trolley with max. 700 ml water and

switch the knob to level 3, 20-30 minutes before use.

Caution: When opening the door (push the black block to the left

upwards), watch out for hot steam!

In the hot food display the food is kept warm during meal times.

The individual basins do not require water (humidity issues) and

can be switched on individually (level 1-10). If the food and the

food containers are warm (rinse serving trays with hot water

shortly before filling them with food), the hot food display slots

must be preheated for a maximum of 15 minutes. Only switch off

the basins at the end of the mealtimes. Preferably use deep trays

as much as possible for optimal heat transfer.

Don’t forget to clean the hot food display at the end of

mealtimes!

BANQUET TROLLEYS

HOT FOOD DISPLAY

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To ensure that the big fridge is used as optimally as possible,

please always make it as full as possible. Therefore, place all

vegetables (except potatoes, onions and tomatoes) and as many

apples as possible in the big fridge.

The small fridge is in the service kitchen and only in use during

the courses. It is used for storing milk (cow, soy, oat), butter,

margarine, dressings, jam glasses and ginger.

Important: Always label container with date and content!

To avoid blunting the small appliances/knives and to reduce the

risk of injury (e.g. sharp knives are collected separately from other

utensils), please clean them by hand (not with the

dishwashing machine).

COLD STORAGE

SHARP KITCHEN EQUIPMENT / KNIVES

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Please keep the kitchen as clean as possible. Clean up your

workplace after you've finished, clean up sinks, stove, etc.

Please allow the towels to dry before putting them in the laundry,

otherwise mildew molds and unpleasant odors will form and must

be treated with particularly aggressive cleaners.

Please always check the balance before each course (e.g. 1 kg

flour package). If incorrect, please adjust:

− Switch on

− Press ON again and hold until C 0 appears on the display.

Release and C 100 appears.

− Place 20 kg on top (2 x packs of 10 flour).

− Press ON briefly once (C disappears), remove the 20 kg,

wait until kg display appears and check again with 1 kg.

CALIBRATING THE SCALE

WORKPLACE

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The main allergens in the menu are displayed at the 2 menus

hanging in the foyer, above the dishwashing carts. The signs that

are placed out by the servers (usually the servers responsible for

the dining halls) should be for; allergen information for desserts

and leftovers served from the day before.

SIGNS

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Everyday 2 kinds of raw food, sprouts and one made salad

should be served. You can find the preparation method on this

page. Most raw vegetables do not have a recipe in this folder

If vegetables are available that need to be consumed urgently,

please be flexible and consume them first (also applies for

steamed vegetables). The prepared vegetables are covered and

placed in the refrigerator. The following table displays the

quantities of raw vegetables for the whole course; do adjust the

quantities according to the needs. This table can also be found on

the whiteboard in the kitchen.

(continue next page).

ROUTINE PREPARATIONS

- Food that is needed daily -

PLEASE DON'T MIX IN MAJOR ALLERGENS:

Gluten-containing cereals, soya, peanuts, lactose (dairy

products), almonds, hazelnuts, celery, mustard, sesame seeds

RAW FOOD

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Number of persons / ingredient

15 40 60 100 140 150 Preparation method

Cucumber 0,7 1,8 2,8 4,6 6,5 7 kg Slices with machine

White cabbage salad

0,8 2,2 3,3 6 7,2 8,3 kg Slices with machine

Beetroot 0,6 1,7 2,5 4,3 6 6,5 kg Grated

Kohlrabi 0,8 2,2 3,3 6 7,2 8,3 kg Thin slices + square grid

Carrots 0,8 2 3 6 7 8 kg Grated

Tomatoes 0,8 2,2 3,3 6 7,2 8,3 kg Cut by hand

Green salad 0,9 2 3 6 7 8 Heads Cut by hand

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Please serve flax seeds only crushed (whole seeds are less

effective). Coarsely crush the linseed in the Robot Coupe blixer

(takes up to 3 minutes). DO NOT grind flax seeds in the grain mill!

Fill one 10 L bucket of sesame (7 kg) and divide it on 10 black

baking trays. Bake in the Combi-Steamer with dry heat (red

button) at 180o C for 25-30 minutes. The sesame seeds should

not become too dark. Grind half of the roasted seeds with the

“Robot Coupe” blixer (10-15 seconds per given volume) and

leave the other half whole. Mix with the appropriate amount of salt

(25 g salt for 1 kg sesame). Mix everything, allow it to cool down

and fill into the labelled white plastic bucket.

CRUSHED FLAX SEEDS

GOMASIO

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It is recommended to roast a whole 10 L plastic bucket in the

Combi-Steamer. For this, distribute the seeds on 10 trays and

bake with dry heat mode (red) at 190o C for 8 - 10 minutes. Allow

to cool and put into the bucket.

Do not mix heated and unheated milk together. Always use fresh milk

when preparing hot milk. Serve heated up milk as cold milk for lunch.

MILK

For a full course heat up 4L of fresh milk for breakfast/teatime.

Increase/reduce accordingly.

Hot milk is not served during lunch time.

ROASTED SUNFLOWER SEEDS

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10 kg Oat flakes (large leaf)

400 g Walnuts

400 g Cashews

500 g Flax seeds, crushed in “Robot Coupe” Blixer

400 g Raisins

Mix all ingredients in the big extendable muesli container located

in the kitchen.

Optional: roast the nuts in a preheated Combi-Steamer for 8-9

minutes at 180o C.

Wash the fruit and arrange it in the woven fruit baskets.

All students receive fruit for breakfast. In the evening there should

be enough fruit for the new students (at least one apple/banana

per person). If the fruits are not enough, please let the

catering/house manager know so that more can be ordered.

Overripe fruit can be processed into desserts, compote, etc.

MUESLI

FRUIT

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Always prepare the evening before.

The amounts below are for 140 persons.

For Tbsp and tsp please use the respective measuring spoons!

Day 1+2 3 4+5 6 7+8 9+10

Oat flakes (small leaves)

5 4,6 4,1 3,7 3,3 2,8 kg

Water for soaking

13 12 10,5 9,5 8,5 7 L

Water from the hot water machine

12 11 10 9 8 7 L

Apple Cider Vinegar

230 215 190 170 150 130 ml

Salt 1,2 1,1 1,0 0,9 0,8 0,6 Tbsp

Preparation (evening before):

− Measure the oats (small leaves) in a big container with the

digital scale

− Add salt and Apple Cider Vinegar (for better digestion)

− Soak oats in water overnight (amount: “Water for soaking”)

In the first few days it is recommended to gather about 10 L

directly from the hot water machine in the dining halls, otherwise it

PORRIDGE

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might take too long for the water to start boiling. From day 7

onwards, everything can be heated in a pot.

Preparation in a pot:

− Bring the soaked oats (incl. the soaking water) with the

water from the hot water machine to a boil in a pot

− Stir permanently, especially shortly before boiling

− Fill into deep containers and serve at the hot food display

(level 8-9)

− Important: Before serving the old students add some hot

water if the consistency is too thick

− The quantities are generously measured, if too much

remains after day 1, reduce amounts accordingly

For 10 persons:

- 320 gram of oats with 1.6 L water = 1.92 kg porridge

(1:5 Ratio)

- Don’t forget to add around ½ tsp (teaspoon) of salt.

- Add more hot water if the consistency is too thick.

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The evening before, combine all ingredients in a large pot.

One person should take responsibility for all days!

Ingredients/Days Day 1 - 3 Day 4 - 6 Day 7 - 10

Raisins 2 1,9 1,3 kg

Plums 2 1,9 1,3 kg

Figs 2 1,9 1,3 kg

Cinnamon sticks 10 9 7 slice

Preparation (day before):

Place the raisins and plums and figs in a large pot (they do not

have to be cut), fill with water until it is 3 - 5 cm above the fruits

and close with a lid. You can add lemon slices (bio only) or some

lemon juice to the mixture.

Optional: If there are plenty of (especially old) apples, and if there

is time for it, feel free to slice them into bite size pieces and add

them to the fruits.

The following applies for 10 people: 250 grams raisins, prunes,

figs and 1 cinnamon stick.

(continue on the next page)

DRIED FRUITS

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− Switch the hot food display on at 6:10 a.m. (level 8-9) and

make sure it is clean.

− Heat the dried fruit in the pot on the stove (it should not

boil), place into the deep (half sized) containers and serve at

the hot food display.

− After breakfast, take out the container, the displays can be

switched off 15 minutes earlier.

Porridge from the day before can be served once again, it can

simply be heated up in the Combi-Steamer; steaming mode, 20

minutes. (Label: "Yesterday’s leftovers")

Otherwise don’t reuse leftover porridge

Dried fruit leftovers can be transformed into Metta/energy balls

or a puree/spread and served at the buffet for breakfast and

lunch.

If there are a lot of leftovers, prepare less fresh food accordingly!

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As the students require a lot of protein for their intensive mental

work, sprouts are a great addition to the menu. Different sprouts

can be started up at the same time (e.g. mung –and sunflower

sprouts at the same time).

Quantity:

For a full 140 person - 10 day - course 1 kg of dry sprouts can be

started up every day (days -1 until 8).

Suitable sprouts are:

- Mung beans & sunflower seeds; sprouted for +/- 48 hours

and can be served without steaming.

- Chickpeas can also be sprouted but require longer time (+/-

72 hours) and must be steamed for 20 minutes at 100 oC

once they have finished sprouting.

- Brown (not red) lentils are again sprouted for +/- 48 hours

but also require to be steamed for 10 minutes after finished

sprouting.


SPROUTS

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Hygiene:

- all trays used for germination should be thoroughly cleaned

with hot water and soap before use.

- the less the sprouts are touched by hands, the better!

Information:

- the sprouts develop best at a temperature between 18 and

22°C. A good place to sprout during the winter is on top of

the Combi-Steamer because of the (generally) warmer

temperatures here.

- rinse seedlings thoroughly every morning and evening.

Preparation:

- place the beans/seeds in a deep

metal perforated tray and rinse

thoroughly with cold, clear water.

- place the perforated tray into a

(non perforated) metal tray, cover with 3-4 cm of cold

water and leave the sprouts to soak for about 8 hours (best

started in the morning)

- don’t forget to cover the tray with a lid

(continue next page)

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- after 8 hours (usually in the evening, around 5 pm) pour off

the water and wash the sprouts by covering them with water

and pouring off the water again. Do not touch the sprouts

with your hands.

- after soaking, wash the sprouts with cold water every

morning and evening until they are ready to be served. Do

not cover the sprouts with water anymore, don’t forget to

cover the trays with a lid again.

- once the sprouts have started to germinate (after about 48 -

72 hours), they can be consumed at any stage of growth

- Sunflower sprouts can already be used after just one night

(in case of hurry)

It is recommended to prepare new sprouts every day.

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The tomato spread is served during breakfast and lunch.


Number of persons / ingredients

At least prepare:

Tomato puree 3,2 kg

Olive oil 900 ml

Sugar beet syrup 4 Tbsp

Basil 11 Tbsp

Oregano 4 Tbsp

Coriander ground 4 Tbsp

Paprika 4 Tbsp

Curry 4 Tbsp

Chives (in freezer) 14 Tbsp

Lemon juice 7 Tbsp

Salt and pepper To taste

Fresh herbs from the garden, if available

To taste

Preparation: Mix all ingredients well.

TOMATO SPREAD

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− for 10 old students approx. 2-3 lemons are used

− put 2 small bowls with lemon juice on each side

− add a sign "Lemon juice & For old students”

LEMON WATER

Hot apple- and pure lemon juice (use fresh lemons if available)

is served during tea time daily. The students can mix the pure

lemon juice with hot water themselves.

No honey is served during the tea break at 17:00 due to

excessive consumption. Sugar and sirup is still available for the

teatime.

The remaining lemon juice can also be served the next day if it

is stored in a cool place. It can also be used for cooking or be

mixed with the dried fruits.

If the fresh lemons run out use the bottled lemon juice instead.

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- heat apple juice with the specified amount of water in a large

pot with cinnamon sticks (3-4 per large pot) and fresh ginger

slices (+/- 200 g), do not boil

− if it is warm outside, less hot juice is consumed. Instead,

reduce the warm juice and serve it cold as well

− distribute the hot apple juice in 2 deep, big and heated up

containers. Set the hot food display to level 8-9

The cinnamon sticks and ginger can be used more than once.

Number of persons

10 40 60 80 100 130 150

Apple juice 1,5 5,5 8,5 11 14 18 21 L

Water 1,5 7 10 13,5 17 22 25,5 L

HOT APPLE JUICE

Leftover applejuice from the day before can be served once

more, serve this before the fresh juice goes out. Never mix old

juice with fresh for hygienic reasons.

Ideally one person is responsible for preparing the apple juice

for the whole course so that the quantity can be estimated

better. For Sattipatthana-courses could be needed more.

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UNSEASONED FOOD

Unseasoned food:

Unseasoned food is offered daily at lunchtime for the students.

This consists of steamed, unseasoned vegetables and rice.

Please always place a small bowl with caraway seeds at the

buffet.

Please don't mix in major allergens:

gluten-containing cereals, soya, peanuts, lactose (dairy

products), almonds, hazelnuts, celery, mustard, sesame seeds

Seasoned food:

For the seasoned food, please follow the exact quantities and

also measure spoons to the brink!

The rule of thumb is: less spice is better than too much.

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Rice is served for the people who cannot eat gluten; on days 1,

3, 6, 7, 9 and 10. The quantities are given on the respective

days.

If possible, always prepare rice in the Combi-Steamer:

- Divide the rice into shallow, long containers (1 kg each with

2 L of water and 1/2 tablespoon salt), do not cover with lid

- Set the Combi-Steamer on steam mode (blue button), 100

°C and 20 minutes,

- After the rice is cooked place it with a lid in the banquet

trolley

- At the lunch time serve the rice in the (clean) hot food

display (level 8-9)

RICE

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The dessert is optional and is prepared whenever the work load

allows it. Recipes can be found in the “dessert” section (page

125) in the end of this folder.

If possible, desserts are served every other day, for example day

1, 3, 5, 7, 9, 10. If there is time and/or leftovers to be used,

desserts are also welcome more often. In case of little time,

dessert can be skipped – or just serve fruits.

Day 10 is Metta day and traditionally Khir is prepared on this day.

Leftover dried fruits, fruits and other ingredients can be

processed well into desserts/spreads (e.g. banana cake, apple

crumble, fruit dip/spread, Khir or Shrikand). Recipes for the use

of leftovers can be found on page 158. Dried fruits can be used

for almost all desserts.

Nuts are stored in the cellar and should not be left in the kitchen.

DESSERT

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We try our best not to throw away any food, preventing the waste

of Dāna. Therefore leftovers from the day before should be

reused / warmed up / transformed to new recipes as much as

possible (with none to- little freshly added ingredients). Leftovers

can be served to the students only if they are not older than +/- 36

hours after preparation and reheated not more than 1 time. The

servers may eat leftovers that are heated up more than once.

Leftovers should not stay in the refrigerator longer than 72 hours

after initial preparation. Like any organic food, if thrown away, it

can be put in the refood container.

Leftovers are always placed in the refrigerator labelled with the

initial preparation day + times heated and covered.

LEFTOVERS

Please place all food leftovers in the refrigerator before the

afternoon break in order to keep the food as fresh as

possible.

In order for the refrigerator to work optimally, please keep

it as full as possible; all fruit and vegetables can be stored

inside (except for onions, potatoes, melons, citrus and

bananas).

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DAY 0

SERVE ALONGSIDE SOUP:

GOMASIO

ROASTED SUNFLOWER SEEDS

YEAST FLAKES

CRUSHED LINSEED

SPICES (SALT, PEPPER, CARAWAY SEEDS)

TEA BAGS

(ACCORDING TO THE KITCHEN STOCK)

SUGAR, HONEY, COFFEE, CHOCOLATE POWDER

SUGAR BEET SYRUP, PEANUT BUTTER, TAHIN, TOMATO DIP/SPREAD

BUTTER, MARGARINE, BREAD

VEGETABLE SOUP*

BREAD, SLICED**

*CELERY **GLUTEN

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The preparation of the vegetable soup depends on whether there

are enough helpers available for the kitchen in the morning. Then

the vegetable soup can already be prepared directly after the

group meeting at 09:00 o'clock, so that it only has to be

warmed up and tasted before dinner. At the latest, the

preparation of the soup should be started at 13:30.

(Continue on the next page)

DAY 0 VEGETABLE SOUP

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10 30 60 80 100 120 140

Carrots 0,8 1,6 2,4 3,2 4 4,8 5,5 kg

Leek 0,8 1,6 2,4 3,2 4 4,8 5,5 kg

Potatoes 0,2 0,6 1,2 1,6 2 2,4 3 kg

Cauliflower with leaves

0,3 1 2 2,6 3,2 4 4,5 heads

Celery 0,1 0,4 0,9 1,1 1,4 1,7 2 kg

Frozen peas 0,2 0,6 1,3 1,7 2,1 2,6 3 kg

Red Lentils 0,3 0,9 1,7 2,3 2,9 3,4 4 kg

(Seasonal vegetables preferred)

Coconut oil To cover the bottom of the pot (approx. 100g)

Caraway 0,7 2 4 5,5 7 8 9,5 Tbsp

Curry To taste (not too spicy) Tbsp

Turmeric According to taste Tbsp

Hot water 2,9 8,6 17,1 22,9 28,6 34,3 40 L

Vegetable broth 2,5 7,5 15 20 25 30 35 Tbsp

Yeast flakes 2 6,5 13 17 21,5 25,5 30 Tbsp

Bay leaves 1 3 6,5 8,5 10,5 13 15 leaves

Salt and pepper Spice carefully

36

Preparation:

- Wash carrots, celery and potatoes (generously cut out

shoots and green parts of the potatoes, poisonous!) and dice

them with the dicing set of the “Robot Coupe” vegetable

slicer (see e-tablet for instructions of the machine)

- Cut the cauliflower and leaves into medium-sized pieces

(use as much of the vegetables as possible: the leaves and

stems are edible and healthy)

- Wash the leek (cut in half and clean the inside thoroughly),

cut off the roots but not the green part. Cut with the

vegetable processor into fine slices

- Wash red lentils thoroughly in a large container

- Tip: heat up the indicated amount of water in a large -

separate – pot in advance, as it takes a long time. Add

the vegetable broth, bay leaves and caraway

- Cover the bottom of the pot with coconut fat; do not

overheat the fat

- Fry the leek for approx. 10 minutes. At the end add the curry

and turmeric powder and fry for another 5 minutes on

medium heat

- Add the heated water, lentils, frozen peas, potatoes,

celery and carrots to the leek

- Bring everything to the boil and simmer for 15 minutes at low

heat until the vegetables are firm to the bite - stir from time to

37

time. Add cauliflower after simmering for 15 minutes and

leave in the soup until serving

- Season with yeast flakes, salt and pepper. When there's

enough time, grind the black pepper freshly

- If too viscous, add hot water and season to taste.

- Transfer into large deep containers and serve at the clean

hot food display (heat level 8-9)

Preparations for Day 1:

- Prepare vegetables

- Dice the onions for pasta sauce

- Prepare mayonnaise for day 2 and 6, see p. 54

- Wash existing sprouts thoroughly, prepare new ones if

necessary

- Prepare dried fruits and porridge

- Prepare the fruit baskets

- Think about leftover dishes for the next day (reduce the

amount of freshly cooked food accordingly)

- Hot food displays off and clean?

- Every day: filled in the quantity sheet?

38

DAY 1

PENNE RIGATE*

BASMATI RICE

TOMATO SAUCE

GRATED CHEESE**

STEAMED CARROTS, LEEK, CABBAGE

CUCUMBER-DILL-SALAD**

SALAD

SPROUTS

*GLUTEN **MUSTARD

39

The students eat in two shifts.

Therefore please always keep about a third of the food warm in

the kitchen for the old students (banquet trolley or on a low flame

in a pot) and fill up the buffet completely at 11:25!

(2 helpers per room are responsible for lunch).

Time Order Cooking form and time

9:15 Raw vegetables and marinades

Approx. 1¾ hours

9:15 Cook tomato sauce Approx. 1½ hours

9:15 Put pasta water on top - cook pasta (do not add

pasta until 10:25)

Approx. 1½ hours

9:45 Rice in Combi-Steamer Basmati rice, white approx. 20 minutes

9:45 Soup from the previous day

Warm up (with rice in Combi-Steamer)

10:30 Put carrots, leek and cabbage vegetables in perforated containers

Cook in steam mode for 10-15 minutes, then add to BW to keep

warm

12:00 Switch off hot food displays!

After the students have gone out, ventilate the dining halls!

40

On day one 4 containers with 1 kg of rice are prepared.



2 L of water and 1/2 teaspoon salt), do not cover with lid

- Set the Combi-Steamer on steam mode (blue button),

100°C and 20 minutes,


trolley


display (level 8-9)

DAY 1 RICE

Rice is served for the people who cannot eat gluten on days 1, 3, 6, 7, 9 and 10. The quantities are given on the

respective days.

41

Everyday 2 kinds of raw food, sprouts and one made salad

should be served. You can find the preparation method on this

page. Most raw vegetables do not have a recipe in this folder

If vegetables are available that need to be consumed urgently,

please be flexible and consume them first (also applies for

steamed vegetables). The prepared vegetables are covered and

placed in the refrigerator. The following table displays the

quantities of raw vegetables for the whole course; do adjust the

quantities according to the needs. This table can also be found on

the whiteboard in the kitchen.

Number of persons / Ingredients

15 40 60 100 140 150 Weight Preparation method

Cucumber 0,7 1,85 2,8 4,65 6,5 7 kg Slices with machine

White cabbage salad

0,8 2,2 3,3 6 7,2 8,3 kg Slices with machine

Beetroot 0,6 1,7 2,5 4,3 6 6,5 kg Grate with machine

Kohlrabi 0,8 2,2 3,3 6 7,2 8,3 kg Grate with machine

Carrots 0,8 2,2 3,3 6 7 8 kg Grate with machine

Tomatoes 0,8 2,2 3,3 6 7,2 8,3 kg Cut by hand

Green salad 1 2 3 6 7 8 Heads Cut by hand

DAY 1 RAW FOOD

42



10 30 60 80 100 120 140

Water 1,6 4,7 9,4 12,6 15,7 18,9 22 L

Salt 1 2,5 5 7 8,5 10,5 12 Tbsp

Bay leaves 1 2,5 5,5 7,5 9,5 11 13 leaves

Penne Rigate 0,5 1,6 3,2 4,3 5,4 6,4 7,5 kg

Preparation:

- Bring salted water to the boil in the largest pot and open all

the pasta packages.

- Add Penne Rigate and cook according to the time indicated

on the packet until cooked until al dente (8 - 10 minutes).

- Then pour off in a large sieve, briefly pour some cold water

over it and distribute over 2 deep containers.

- Put the lid on it (add olive oil so they don't stick together)

and keep it warm in the banquet trolley (level 2 -3). If there

is no space available in the kitchen, serve it directly at the

hot food display (level 8 - 9)

- Serve cheese separately from the tomato sauce

DAY 1 PENNE RIGATE

43



10 30 60 80 100 120 140

Onions 0,3 0,8 1,7 2,2 2,8 3,3 3,9 kg

Canned tomatoes

1,2

0,5

3,6

1,4

7,2

2,8

9,6

3,8

12

4,7

14,4

5,7

16,8

6

L

Cans

Tomato puree 0,2 0,7 1,4 1,9 2,4 2,8 3,3 kg

Oregano 1 3 6 8,5 10,5 13 15 Tbsp

Herbs of Provence

1 4 8 10 13 15,5 18 Tbsp

Basil 1 3 6 8,5 10,5 13 15 Tbsp

Balsamic vinegar 20 60 120 160 200 240 280 ml

Salt, pepper, sugar

According to taste


Preparation:

- Peel and cut the onions by hand

- Heat the coconut fat in a pot and fry the onions in it


DAY 1 TOMATO SAUCE

44

- Add the herbs

- Fill up with canned tomatoes and tomato paste and puree

for 2-3 minutes.

- Let simmer for 30 minutes

- Season with balsamic vinegar, salt and pepper - Transfer into 2 deep, large containers, put a lid on them and

keep warm in the banquet trolley (level 2 -3) and serve at the

hot food display (level 8 - 9).

45


10 30 60 80 100 120 140

Carrots 0,4 1,1 2,1 2,8 3,5 4,2 4,9 kg

Leek 0,2 0,7 1,4 1,8 2,3 2,7 3,2 kg

Cabbage 0,6 1,8 3,6 4,9 6,1 7,3 8,5 kg

Preparation:

- Wash carrots and cut into thicker slices (with a machine).

- Cut off tips and ends of leek, halve lengthwise and cut into

pieces about 3 cm long, then wash thoroughly

- Cabbage: peel outer leaves, halve cabbage, cut stalk out, cut

into pieces (approx. 4 x 4 cm), mix vegetables, put into

perforated stainless steel containers (do not overload the trays)

- Steam in Combi-Steamer steaming mode (blue button), at 100°

for approx. 10-15 minutes (without preheating)

- Test if the food is cooked before unloading, if necessary steam

for a few more minutes

- Transfer into 3 deep, large containers, put a lid on them and

keep warm in the banquet trolley (level 2 -3). Shortly before the

lunch, serve at the hot food display (level 8 - 9). Leave 1 tray in

the kitchen for refilling for the old students.

DAY 1 STEAMED VEGETABLES

46

Anzahl der Personen/

Zutaten

10 20 60 80 100 120 140

Cucumber 0,75 1,5 4,3 5,7 7,2 8,5 10 kg

Dill 0,2 0,3 0,8 1,1 1,4 2 2 Bunch

Apple Cider Vinegar

15 28 85 110 140 168 195 ml

Mustard 1 2 6 9 11 13,5 16 Tbsp

Honey 30 65 200 260 330 400 450 g

Salt 0,25 0,5 1,5 2 2,5 3 3,5 Tbsp

Pepper 0,1 0,2 0,3 0,5 0,75 1 1 Tsp

Preparation:

- Wash, cut the ends of and slice cucumbers with robot coupe

- Cut the dill finely

- Mix the remaining ingredients in a bowl with a wisk

- Mix everything in a big bowl

DAY 1 CUCUMBER-DILL-SALAD

47

COOLING

Place all the food leftovers in the refrigerator before the lunch

break in order to keep the food as fresh as possible, don’t forget

to label everything.

In order for the fridge to cool optimally, please organize the fridge

as full as possible. That also means to check regularly if

something from the cellar can already be put into the refrigerator

(all fruits and vegetables except for potatoes, tomatoes, citrus,

melons and bananas).

48

Preparations for day 2:

- Wash the potatoes, cut off the bad and green parts, don’t

peel them, cut them into wedges and store in water

overnight

- Prepare the white cabbage salad

- Prepare the vegetables that have to be steamed. Store

them in plastic boxes and label them

- Prepare the mayonnaise if there is time

- Soak the brown lentils


necessary

- Prepare dried fruits

- Prepare the fruit baskets

- Think about leftover dishes for the next day (Reduce the

amount of freshly cooked food accordingly!)



49

DAY 2

BAKED POTATOES

MAYONNAISE*

TOMATO DIP

LENTIL SIDE DISH

STEAMED BROCCOLI & KOHLRABI

WHITE CABBAGE SALAD

SUMMER: TOMATOES

WINTER: CARROTS

SPROUTS

* SOY&MUSTARD

50

Put all leftovers in the kitchen before the preparation starts.

Leftovers can be used for salads, spreads, dressings, etc – but

shall not be mixed with new dishes.

Reduce the amount of fresh food accordingly.

Store the cooked food in the banquet trolley (level 2-3) after it is

prepared.

Turn the banquet trolley on 20 minutes before using it.

Time Order Cooking time

9:15 Prepare baked potatoes

9:15 Lentil side dish 1½ hour

9:15 Prepare leftover dishes

9:30 Prepare mayonnaise ½ hour

9:15 Raw vegetables and marinades

1¾ hours

9:15 Preparation beetroot salad for day 3, page 63

2 hours

9:45 Steam mixed vegetables Steaming mode: 15-20 minutes

10:00 Bake 2/3 potatoes Dry heat mode: 30-45 minutes

10:45 Bake 1/3 potatoes Dry heat mode: 30-45 minutes

12:00 Switch off hot food displays

After the students have gone out, ventilate the dining halls

51

Number of persons/

Ingredients

10 30 60 80 100 120 140

Broccoli 1,2 3,6 7,3 9,7 12,1 14,6 17 kg

Kohlrabi 0,9 2,6 5,1 6,9 8,6 10,3 12 kg

Preparation:

- Broccoli: wash, cut into florets, peel stalk thoroughly and

cut into bite size pieces

- Kohlrabi: peel and cut into slices with the robot coupe

vegetable processor

- Place the vegetables in the perforated stainless steel

containers and steam in steam mode (blue button) at 9:45

am at 100° for 10-15 minutes


keep warm in the banquet trolley (level 2 -3). Shortly before

the lunch, serve at the hot food display (level 8 - 9). Leave 1

tray in the kitchen for refilling for the old students

DAY 2 STEAMED BROCCOLI AND KOHLRABI

52


10 30 60 80 100 120 140

Potatoes 2,8 8,3 16,5 22 27,5 33 38,5 kg

Sunflower oil So that all potatoes are slightly oily, with 140 people about 1 - 1.5 litres

Rosemary or herbs of Provence

For sprinkling

Paprika powder For sprinkling

Salt and pepper For sprinkling

Preparation:

- Wash and clean potatoes, cut potatoes in wedges (approx.

6 per medium-sized potato)

- Mix sunflower oil and spices with the potatoes in a big pot

(mix everything with your hands) and put into the metal trays

- Bake ⅔ of the potatoes first and afterwards bake the rest

- Use the Combi-Steamer with dry heat (red button), 190°

degrees, approx. 30 minutes. Check if they are cooked by

poking the biggest potatoes with a fork

- Transfer into deep, large containers, put a lid on them and

keep warm in the banquet trolley (level 2-3). Shortly before

the lunch, serve at the hot food display (level 8-9).

DAY 2 BAKED POTATOES

53



10 30 60 80 100 120 140

Soy milk 0,2 0,7 1,4 1,8 2,3 2,7 3,2 L

Apple cider vinegar

1,5 4,5 9 12 15 18 21 Tbsp

Salt 0,5 1 2 3 3,5 4,5 5 Tbsp

Mustard 1 3 6 8,5 10,5 12,5 14,5 Tbsp

Sunflower oil 0,4 1,3 2,6 3,5 4,4 5,2 6,1 L

Preparation:

- Additional mayonnaise for the Waldorf salad on day 6

should be prepared. For 140p. 2 liter mayonnaise are

needed for the salad, that equals the amount of 30p. in this

Recipe. Mix everything together in one batch and then

withdraw the amount needed for the salad, store and label

separately

- Combine all the ingredients except for the oil into a large

container and mix well with the “Robot-Coupe” hand blender

- Add the oil slowly (taking about 1-2 minutes per 1L bottle)

and continue to blend until the mayonnaise has reached a

thick consistency. If the mixture is getting too thick you can

add more soy milk

DAY 2 MAYONNAISE (EGG FREE)

54

- Serve all the mayonnaise in the 2 dining halls (no need for

filling-up)

- If there are open ketchup bottles in the refrigerator, they can

also be served at the buffet

Preparation see page 26

Preparation:

- See quantity in the raw food section

- Quarter the white cabbage

- Cut out the stalk and wash

- Cut the cabbage in slices with the vegetable processor

- Salt the cabbage well and knead thoroughly

- Season to taste with ground cumin, caraway seeds, apple

vinegar, olive oil and pepper

This salad can also be served again on day 3. It can steep for 2

days.

DAY 2 TOMATO SPREAD

DAY 2 WHITE CABBAGE SALAD

55


Number of persons/

Ingredients 10 30 60 80 100 120 140

Brown Lentils 0,4 1,1 2,1 2,9 3,6 4,3 5 kg

Hot water (for lentils) 0,5 1,6 3,1 4,2 5,2 6,3 7,3 L

Fresh tomatoes 0,4 1,1 2,1 2,9 3,6 4,3 5 kg

Cucumbers 0,4 1,1 2,1 2,9 3,6 4,3 5 kg

Onions 0,1 0,3 0,5 0,7 0,9 1 1,2 kg

Balsamic vinegar 25 75 150 200 250 300 350 ml

Ginger 12 38 77 102 128 154 180 g

Coriander 1 2,6 5 7 8,6 10,3 12 Tbsp

Cumin 0,5 1 1,5 2 2,5 3 3,5 Tbsp

Turmeric 0,2 0,5 1 1,5 1,8 2 2,5 Tbsp

Fresh herbs Optional, e.g. parsley

Salt and pepper According to taste



DAY 2 LENTIL SIDE DISH

56

Preparation:

- Wash lentils (otherwise digestion problems may occur)

- Bring the lentils without salt to boil, simmer for about 30-40

minutes until soft and firm to bite (regularly check after 30min

to avoid overcooking)

- Drain the water, give salt to the lentils

- Peel the onions, dice them with the “Robot Coupe – Blixer”

together with unpeeled ginger for approx. 5 seconds

- Remove the “green core” of the tomatoes, cut off the ends of

the cucumber, wash everything and dice tomatoes with hand

and cucumbers with cube set of “Robot Coupe” into cubes

- Put a large and wide pot on the stove, cover the bottom with

coconut oil and fry the ground spices briefly for approx. 20-

30 seconds, beware not burn.

- Add onions and ginger, sweat for approx. 1-2 minutes, should

not start to caramelize/get colour

- Softly mix the chopped cucumbers, tomatoes and lentils

- Season with salt, pepper, olive oil and balsamic vinegar

- Transfer into two deep, large containers, put a lid on them and

keep warm in the banquet trolley (level 2-3). Serve shortly

before lunch serve at the hot food display (level 8 - 9). Keep

one container for re-filling for old students

57

Preparations for day 3:

- For the chilli dish keep the kidney beans soaking overnight

in water (3 times the amount of water per kg)

- cook kidney beans 5:30 am on day 3

- Boil until soft, peel, cut and marinade the beetroots

(marinate in the fridge overnight).

- Wash and cut the pepper, cut them into halves and

remove the seeds. Cut ⅔ by hand into pieces of 2-4 cm.

The remaining ⅓ cut into very fine stripes of 1cm, store

them separately, covered and labelled in the refrigerator

- Cut the tomatoes by hand into very fine cubes of 1cm, and

store covered & labelled in the refrigerator

- Dice the onions for the chilli dish


necessary

- Prepare dried fruits

- Wash fresh fruits and prepare in baskets (2 pieces/person)

- Reflect about leftover dishes for the next day

(Consequently reduce the amount of freshly cooked

food!)

- Turn of the hot food displays and clean them

- Daily: fill in the sheet to determinate the quantity

58

DAY 3

CHILI SIN CARNE

BASMATI RICE

YOGHURT DIP*

GRATED CHEESE

MARINATED BEETROOT SALAD**

RAW VEGETABLES & KOHLRABI

SPROUTS

*LACTOSE **MUSTARD

59

After preparation store all cooked food in the banquet trolley

(level 2-3), turn the banquet trolley on 20 minutes before utilisation!

Time Order Cooking form and time

5:30 Precook kidney beans Bring to the boil for 1min, then

simmer for 1h

9:15 Raw vegetables and

dressings

Approx. 1¾ h

9:15

9:15 Prepare chili Approx. 1½ h

9:15 Prepare tasty leftover dishes

9:45 Cook rice in Combi-

Steamer

Approx. 20 min

12:00 Switch off hot food

displays!

After the students have gone

out, ventilate the dining halls!

60


Number of

persons 10 30 60 80 100 120 140

Kidney beans 0,4 1,2 2,4 3,2 4 4,8 5,6 kg

Maize/corn

(canned,

drained)

0,2 0,6 1,2 1,5 1,9 2,3 4,2 kg

Coconut oil To cover the bottom of the pot (from 100g - 400g)

Pepper

vegetable 0,3 0,9 1,7 2,3 2,9 3,4 4 kg

Onions 0,3 0,8 1,7 2,2 2,8 3,3 3,9 kg

Tomato puree 0,5 1,5 3 4 5 6 7 kg

Oregano 1 3 6 8,5 10,5 13 15 Tbsp

Sweet paprika

powder 0,5 1,5 3 4 4,5 5,5 6,5 Tbsp

Basil 1 3 6 8,5 10,5 13 15 Tbsp

Fresh

tomatoes 0,1 0,2 0,4 0,6 0,75 0,85 1 kg

Salt 17 50 100 135 170 200 230 g

Pepper According to taste

Water 0,6 1,8 3,6 4,8 6,0 7,2 8,4 L

DAY 3 CHILI SIN CARNE

61

Preparation:

- Precook the kidney beans in the morning. (Always pour

away the soaking water before cooking, to prevent digestive

problems)

- Cooking the beans use three times the amount of water

based on the quantity of beans. After cooking, allow the

beans to stand during the group sitting, pour away the

cooking water afterwards

- Peel and dice the onions by hand in very small cubes (only

in an emergency of time: use the “Julienne-Disc”)

- Heat coconut fat, add the onions and stew on a medium to

high heat for approx. 15 minutes until translucent. For 140

people, take a second pan for stewing

- Pepper vegetable: wash, cut in halves, and remove the

seeds. Cut ⅔ of the pepper into big pieces (approx. 2-4 cm);

the remaining ⅓ cut by hand into very fine pieces (<1cm)

and add in the final end (raw)

- Tomatoes: cut by hand into very fine pieces (<1cm) and add

at the final end

- Add the tomato paste to the onions and stir until smooth

together with the canned corn liquid

(Continue on the next page)

62

- Add the canned corn and the ⅔ roughly sliced peppers

(approx. 9:45 am), bring to the boil and slightly simmer for 20

minutes

- Add the pre-cooked, drained kidney beans

- If required, add some hot water and stir gently

- Season to taste with the remaining spices and simmer for

approx. 10 minutes on a low flame

- The chilli should be ready around 10:30 am and should then

rest for at least 15 minutes

- Again season to taste, season if necessary

- Add the finely sliced tomatoes and pepper vegetables and

stir gently

- Fill all into three deep containers, put the lid on them and


lunch, serve at the hot food display (level 8-9). Keep 1

container in the kitchen for refilling for old students

Serve with yoghurt and grated cheese on the side!

On day three 7 containers of rice are prepared, each containing

1 kg of rice, for the recipe see page 30.

DAY 3 RICE

63


Number of persons /

ingredients 10 30 60 80 100 120 140

Beetroot, soft boiled 0,9 2,8 5,6 7,4 9,3 11,1 13 kg

Olive oil 20 60 120 150 190 230 270 ml

Paprika powder 0,4 1,2 2,4 3,1 3,9 4,7 5,5 Tbsp

Mustard 0,6 1,9 3,9 5,1 6,4 7,7 9 Tbsp

Vinegar 10 40 80 100 130 150 180 ml

Dill 0,6 1,9 3,9 5,1 6,4 7,7 9 Tbsp

Salt, pepper, honey According to taste

Preparation:

- Cook, peel and cut the beetroot with the vegetable processor

(cube blade set), then transfer into a deep metal tray and

marinate overnight.

- Mix all the ingredients except olive oil with a whisk

- Slowly stir in the olive oil. Mix this marinade with the beetroot

and let it sit overnight.

- Serve the beetroot salad in 3 glass bowls, leave 1 in the

kitchen for refilling for the old students.

DAY 3 BEETROOT SALAD

64

PREPARATIONS FOR DAY 4:

☺ On day 4 no dessert! (Vipassana day).

☺ Prepare the marinated tofu, see recipe Day 4.

☺ Wash broccoli and cut into bite size florets.

☺ Wash carrots and cut off the ends (peeling not necessary),

then cut into slices with the vegetable processor.

☺ Wash existing sprouts thoroughly, prepare new ones if

necessary.

☺ Prepare dried fruits.

☺ Prepare fruit baskets.

☺ Think about leftover dishes for the next day (Reduce the


☺ Hot food displays off and clean?

☺ Every day: filled in the quantity sheet?

65

DAY 4

WHOLEMEAL RICE

GADO-GADO-SAUCE*

TOFU, MARINATED & BAKED**

STEAMED BROCCOLI-CARROTS

GREEN SALAD

CUCUMBER DILL SALAD***

WINTER: CARROTS

SUMMER: TOMATOES

SPROUTS

* PEANUTS ** SOY *** MUSTARD

66


prepared. Turn the banquet trolley on 20 minutes before using it.

Time ORDER COOKING FORM AND TIME


marinades

Approx. 1¾ hours

9:15 Wholemeal rice In the pot

9:15 Prepare delicious leftover dishes

9:15 Gado gado sauce In pot - approx. 1 hour

10:00 Bake tofu In the KD, approx. 20 minutes

(see recipe)

10:35 Steam broccoli & carrots Steam mode - steam at 100° for

10-15 minutes


displays!

After the students have gone out,

ventilate the dining halls!

67

Number of

persons 10 30 60 80 100 120 140

Broccoli 1,1 3,2 6,3 8,4 10,5 12,6 14,7 kg

Carrots 0,7 2,0 3,9 5,2 6,5 7,8 9,1 kg

Preparation

- Wash the broccoli and cut into bite size florets. Peel and

dice the stalk.

- Wash the carrots, cut off the ends (peeling not necessary),

cut into slices with the vegetable processor.

- Mix broccoli and carrots and place in (a maximum of 10)

perforated stainless steel containers (not more than 2 kg per

tray).

- Use the Combi-Steamer with steaming mode (blue button) at

100° ; about 10 - 15 minutes

- After 10 minutes check if vegetables are cooked, if

necessary steam for a few more minutes.




tray in the kitchen for refilling for the old students.

DAY 4 STEAMED BROCCOLI AND CARROTS

68


Number of persons 10 30 60 80 100 120 140

Onions 0,2 0,6 1,2 1,6 2 2,4 2,8 kg

Ginger, fresh 30 100 200 250 350 420 500 g

Tomato puree 0,2 0,5 1 1,3 1,6 2 2,3 kg

Coconut flakes 65 200 400 550 650 800 920 g

Peanut butter 0,3 1 2 2,8 3,2 4 4,6 kg

Soy sauce 0,1 0,3 0,5 0,7 0,9 1 1,2 L

Water 0,6 2 4 5,5 6,5 8 9,4 L

Salt, pepper, lemon

juice

To taste

Coconut oil For browning (approx. 200g)

Preparation

- Dice onions by hand and fry in coconut oil until the onions

are lightly browned (approx. 15 min). Fry together with 2/3 of

the ginger.

- Then add tomato paste with 1 tablespoon of sugar (per 30

people) and fry for another five minutes.


DAY 4 GADO GADO SAUCE

69

- In a separate pot, dissolve the peanut butter in boiling

water (please use the specified amount of water!).

- Add the dissolved peanut butter to the onions, add

coconut flakes and mix well.

- Cook on the lowest possible heat for about 30 minutes,

stirring regularly to prevent the sauce from burning

- Add the remaining fresh ginger and soy sauce at the end,

season with salt, pepper and lemon juice. Finally mix with

the large hand blender





70



Wholemeal rice 0,6 1,7 3,4 4,6 5,7 6,9 8 kg

Water 1,2 3,6 7,3 9,7 12,1 14,6 17 L

Salt 0,5 1,7 3,5 4,5 6 7 8 Tbsp


- Wash the rice and bring the rice to the boil and simmer for

30-40 minutes on a low heat

- Leave to simmer for approx. ½ hour covered with a lid.

- Transfer into 2 deep, large containers, put the lid on them

and keep warm in the banquet trolley (level 2-3). Shortly

before the lunch, serve at the hot food display (level 8-9).

DAY 4 WHOLEMEAL RICE

71



Tofu 1,3 3,5 7 10 13, 15 18 kg

For the marinade

Soy sauce 0,15 0,4 0,8 1,2 1,5 1,75 2 L

Water (take less

first) 0,4 1 2 2,7 3,3 4 4,7 L

Sunflower oil 0,15 0,3 0,6 0,8 1 1,2 1,4 L

Lemon juice 0,15 0,25 0,45 0,65 0,8 0,95 1,1 L

Ginger, fresh 40 120 220 300 375 450 530 g

Preparation

- Cut the tofu into cubes about 2 cm in diameter. Drain in a

large sieve for approx. 10 minutes.

- Mix the ingredients for the marinade well (ginger, washed

and finely chopped with the Robot Coupe Blixer, add to the

mixture).

- Place the tofu in a large plastic tray with the cubes closely

stacked, so there is not much space in between, pour the

marinade over it. (Important: Add more water if not all of the

cubes are covered in the marinade.)


DAY 4 TOFU MARINATED, BAKED

72

- Place the tofu the next day in the black baking trays (approx.

9 trays for 140 people), do not overload the trays (best not

stack the tofu), and pour the rest of the marinade into the

trays.

- Turn the Combi-Steamer on dry heat (red button) at 180°

and bake for approx. 30-35 minutes.





73

For Tbsp and tsp please use the respective measuring spoons


Zutaten

10 20 60 80 100 120 140

Cucumber 0,75 1,5 4,3 5,7 7,2 8,5 10 kg

Dill 0,2 0,3 0,8 1,1 1,4 2 2 Bunch

Apple Cider Vinegar

15 28 85 110 140 168 195 ml

Mustard 1 2 6 9 11 13,5 16 Tbsp

Honey 30 65 200 260 330 400 450 g

Salt 0,25 0,5 1,5 2 2,5 3 3,5 Tbsp

Pepper 0,1 0,2 0,3 0,5 0,75 1 1 Tsp

Preparation:

- Wash, cut the ends of and slice cucumbers with robot coupe

- Cut the dill finely

- Mix the remaining ingredients in a bowl with a wisk

- Mix everything in a big bowl

DAY 4 CUCUMBER-DILL-SALAD

74


- Wash cauliflower and cut into bite size florets.

- Wash carrots, cut off ends (peeling not necessary) and

slice with vegetable processor.

- Dice onions for the curry.

- Dice potatoes for the curry and store in water overnight

- Soak chickpeas in double amount of water.

- Cook chickpeas 5:30 am on Day 5


necessary.

- Prepare dried fruits.

- Prepare fruit baskets.





75

DAY 5

QUINOA

CURRY COCONUT SAUCE

SEASONED CHICKPEAS

STEAMED CAULIFLOWER & CARROTS

GREEN SALAD

CARROT-BEETROOT SALAD*

SPROUTS

* MAY CONTAIN SESAME

76




5:30 Cook chickpeas Cook soft for about 2 hours.


marinades

1 ¾ hours

9:15 Cook potatoes for curry 30 min


9:15 Curry coconut sauce In the pot: approx. 1 hour

10:00 Quinoa steaming Combi-Steamer steaming mode:

20-35 minutes

10:35 Steam cauliflower and

carrot

Combi-Steamer steaming mode:

10-15 minutes


displays!



77



Chickpeas 0,4 1,1 1,6 2 2,7 3,4 4 kg

Water 1,3 3,3 5 6 8,2 10,3 12,5 L

Salt, pepper,

paprika

According to taste

Sunflower oil According to taste

Preparation:

- 5.30 a.m.: Pour soaking water away, then fill up with fresh

water (do not let the chickpeas burn, no salt needed).

It is better to cook chickpeas too soft than too hard - otherwise

they are very hard to digest!

- After the group sit, drain the cooking water and season to

taste with salt, pepper, paprika, sunflower oil and lemon

juice.

- Transfer into 3 glass bowls, leave 1 bowl in the kitchen for

refilling for the old students.

DAY 5 CHICKPEAS

78


Number of

persons 10 30 60 80 100 120 140

Onions 0,3 0,9 1,7 2,3 2,9 3,4 4 kg

Ginger, fresh 20 55 110 150 190 230 260 g

Coconut oil To cover the bottom of the pot (from 100g - 400g)

Potatoes 0,2 0,6 1,2 1,5 1,9 2,3 2,7 kg

Corn starch 50 150 300 400 500 600 700 g

Curry powder 0,5 1,5 3 4 5 6 7 Tbsp

Sugar 15 45 90 120 150 180 210 g

Salt, pepper According to taste

Coconut milk 0,4 1,3 2,6 3,4 4,3 5,2 6 L

Water 0,7 2,1 4,2 5,7 7,0 8,5 10 L

Preparation

- Wash & peel the potatoes, cut into small pieces (2 - 3 cm)

and steam in the Combi-Steamer for approx. 30 minutes

until soft.

- Peel the onions and dice by hand


DAY 5 COCONUT CURRY SAUCE

79

- Wash & grind the ginger for a few seconds with the Robot

Coupe Blixer (peeling not necessary).

- Heat coconut fat, add the onions, caramelize for 30

minutes.

- Meanwhile, mix the water with the corn starch

(Speisestärke) in a separate pot, bring to a boil and then turn

off the stove.

- Add the curry powder and the rest of the ginger to the

onions, fry on medium heat for a few seconds.

- Add the hot water, coconut milk and the cooked potatoes

to the onions.

- Puree the sauce with the large robot coupe hand blender

(Sankhara Terminator) for 10 minutes.

- Simmer on a low heat for approx. 30 minutes, then season

to taste if necessary.


keep warm in the banquet trolley (level 2 - 3). Shortly before

the lunch, serve at the hot food display (level 8 - 9).

80



Cauliflower 1 3 6 8 10 12 14 kg

Carrots 0,6 2 4 5,5 7 8 9.5 kg

Preparation:

- Wash cauliflower and cut into bite size florets.

- Wash the carrots and cut off the ends (peeling not

necessary) slice with the vegetable processor.

- Transfer into the perforated trays, do not overload the trays.

Use the Combi-Steamer with steaming mode (blue button) at

100° for 10-15 minutes; the cooking time depends on the

size of the florets and the total amount loaded onto the trays.

After 10 minutes check if vegetables are cooked, if

necessary steam for a few more minutes.





DAY 5 STEAMED CAULIFLOWER AND CARROT

81

DAY 5 CARROT BEETROOT SALAD


Zutaten 15 20 50 80 100 140 150

Carrots 0,45 0,6 1,5 2,4 3 4,2 4,5 kg

Beetroot 0,45 0,6 1,5 2,4 3 4,2 4,5 kg

Raisins 130 170 425 680 850 120

0 127

5 ml

Desiccated Coconut 150 200 600 800

1000

1400

1550

ml

Sesame seeds 75 100 250 400 500 700 800 ml

Orange juice 1 1 2 32 3,5 5 5

No. of oranges

Preparation: Either use sesame or coconut This salad can be made in two combinations:

- Carrot, beetroot, raisins and sesame

- Carrot, beetroot, raisins and coconut

- Grate the carrot and beetroot using the robot coupe

- Toast the sesame seeds or desiccated coconut in a medium sized wok over the stove

82



Quinoa 0,6 1,5 3 4 5 6 7 kg

Water 1 2,7 5,4 7,2 9 10,8 12,6 L

Lemon juice 0,5 2 4 6 7 8,5 10 Tbsp

Salt 0,6 1,5 3 4 5 6 7 Tbsp

Preparation in the Combi-Steamer:

- Wash Quinoa and divide into shallow, long containers (1kg

each with 2 L of water and 1 teaspoon salt), do not cover

with lid

- Add water and steam the Quinoa for 25-35 minutes at 100°C

in the Combi-Steamer (Steam mode, blue button) without lid.



the lunch, serve at the hot food display (level 8-9). Leave 1


DAY 5 QUINOA

83


- Wash carrots, cut off ends (peeling not necessary) and slice

with vegetable processor.

- Scrub (but do not peel) the potatoes, cut them by hand into 3

cm cubes, and cover with water over night

- Wash and peel the beetroot and cut it into cubes using the

robot coupe

- Take the peas out of the freezer for defrosting (in the cool

room) overnight


necessary.



- Think about leftover dishes for the next day. (Reduce the

amount of freshly cooked food accordingly.)



84

DAY 6

VEGETABLE-CURRY*

BASMATI RICE

BAKED BEETROOT

WALDORF SALAD**

GREEN SALAD

SPROUTS

* MUSTARD **NUTS & SOY & MUSTARD & CELERY

85





Waldorf Salad

1¾ hours


9:15 Vegetable Curry approx. 1 ½ hour

9:45 Rice in Combi-Steamer Basmati rice, ca. 20 min

10:10 Baked Beetroot 30-45 min


displays


out, ventilate the dining halls

86

DAY 6 VEGETABLE-CURRY

Note: Cover the cut potatoes with plenty of fresh

water to prevent them from turning

brown

Number of Persons/

Ingredients 20 50 80 100 120 140 150

Potatoes cut in 3cm Cubes 2 5 8 10 12 14 15 kg

Carrots, sliced 0.8 2 3,2 4 4,8 5,6 6 kg

Peas, frozen 1 3 4,8 6 7 7,5 8 kg

Tinned chopped tomatoes 1 2,5 4 5 6 7 7.5 kg

Tomato puree 80 200 320 400 480 560 600 g

Mustard seeds 0,4 1 1,6 2 2,4 2,8 3 Tbsp

Cumin seeds 0,4 1 1,6 2 2,4 2,8 3 Tbsp

Turmeric powder 0,4 1 1,6 2 2,4 2,8 3 Tbsp

Coriander powder 1 2,5 4 5 6 6,5 7 Tbsp

Cumin powder 1 2,5 4 5 6 7 7 Tbsp

Paprika powder 0,4 1 1,6 2 2,4 2,8 3 Tbsp

Ginger powder 0,4 1 1,6 2 2,4 2,8 3 Tbsp

Sea salt 0,8 2 3,2 4 4,8 5,6 6 Tbsp

Water 1,2 3 4,8 6 7,2 8,4 9 Liter

Fresh coriander leaf 10 25 40 50 60 70 75 g

Vegetable, or sunflower oil Enough for frying the vegetables

87

Preparation:

- Lay the sliced carrots and cut potatoes out in the

perforated steamer trays. Keep the carrots separate

from the potatoes, as they are steamed different

lengths of time

- Load the trays into the oven and set the timer for 8

minutes. After 8 minutes remove the carrots and

continue to steam the potatoes for a further 7

minutes

- Cover the base of a big pot with a thin layer of oil

and bring it up to cooking temperature

- Add the mustard seeds and when they start to pop,

add the cumin seeds. Fry them for 2 minutes, taking

care that they do not burn

- Now add the steamed carrots and potatoes. Add a little

bit of water so that they do not stick to the pan, and

sauté for about 5 minutes

- Add all the other spices and stir them in well

- Next add the peas, the chopped tinned tomatoes, the

tomato purée and the water, and stir well.

- Increase the heat and bring the curry up to boil. Cook

it for about 5 minutes but do not stir as this will cause

the vegetables to go mushy

- Close the lid, reduce to a small flame and continue to cook for 5 minutes

- Finally, add the chopped fresh coriander leaf and stir it in very gently

- Transfer the curry into deep trays for serving

88

DAY 6 BAKED BEETROOT

Number of persons/

Ingredients

20 50 80 100 120 140 150

Beetroot 3,2 8 12,8 16 20 23 24,5 kg

Olive oil 50 125 200 250 300 350 375 ml

Thyme 0,5 1 1,6 2 3 4 4,5 Tbsp

Salt 0,5 1 1,6 2 3 4 4,5 Tbsp

Number of Trays 1,2 3 4,8 6 8,5 9 10

Preparation

- Peel the beetroot, chop it into 2-3 cm cubes with the robot

coupe and place into shallow baking trays

- In a small bowl, combine olive oil and thyme.

- Drizzle oil mix over the beetroot and season with salt. Mix

thoroughly to make sure the beetroot is well coated

- Bake it in the oven, on dry heat, 180° C, for 30 minutes, then

inspect, if needed bake it for another 15 minutes

89

DAY 6 WALDORF-SALAD

Note: Make the soya mayonnaise on day 2 (if possible)

Number of persons/

Ingredients

20 50 80 100 120 130 140

White cabbage 0,5 1,25 2 2,5 3 3,75 4 kg

Celery 0,8 2 3,2 4 4,8 5,6 6 No. of Heads

Dessert apples 0,5 1,25 2 2,5 3 3,75 4 kg

Cashew nuts 0,15 0,35 0,5 0,65 0,8 0,95 1 kg

Soya-mayonnaise

0,28 0,7 1,1 1,4 1,7 1,9 2 L

Preparation

- Grate the cabbage using the robot coupe, cut the celery

finely by hand

- Cut the apples into cubes approximately 2 cm, by hand, on

the day the salad is to be served. Squeeze a little lemon

juice over the cut apples as you proceed to prevent them

from turning brown

- When making the salad the cashew nut is the last ingredient

that you need to add. Before adding the nuts, remove all the

portions that you might need for special diets. Serve 1/3 of

the salad without mayonnaise.

90

On day six 6 containers of rice are prepared, each containing 1

kg of rice, for the recipe see page 30.

DAY 6 RICE

91


- Wash cauliflower and cut into bite size pieces.

- Wash potatoes and cut into cubes with the vegetable

processor.

- Wash and cut the leek into bite size pieces.

- Dice the onions for the Dal.


necessary.

- Soak dried fruits.

- Wash fruits and prepare fruit baskets (2 pieces per person).


amount of freshly cooked food accordingly)

- Turn off hot food displays and clean them

- Every day: fill in the quantity sheet

- Optional: Dessert day 7

92

DAY 7

BASMATI RICE

DAL (LENTIL SOUP)*

STEAMED PEAS, POTATO, LEEK AND

CAULIFLOWER

CARROT SALAD**

GREEN SALAD

WINTER: CARROTS

SUMMER: TOMATOES

SPROUTS

*MUSTARD **NUTS

93




9:15 Raw vegetables

and marinades

1¾ hours

9:15 Prepare beetroot

for day 8 (p.71)

9:15 Basmati rice In the Combi-Steamer

9:15 Dal In pot: approx. 1½ hours


10:35 Steam mixed

vegetables

Combi-Steamer steaming:

10-15 minutes


displays


out, ventilate the dining halls

94


Cauliflower 0,7 2,1 4,3 5,7 7,1 8,6 10 kg

Potatoes 0,6 1,8 3,6 4,8 6 7,2 8,4 kg

Frozen peas 0,2 0,6 1,2 1,6 2 2,4 2,8 kg

Leek (bite size) 0,3 0,9 1,8 2,3 2,9 3,5 4,1 kg

Preparation

- Cut the cauliflower into florets and wash thoroughly.

- Wash potatoes, cut out the shoots, green –and black parts,

then cut into cubes with the vegetable processor.

- Wash the leek, cut off roots then cut by hand into bite size

pieces.

- Mix the cauliflower with the potatoes and leek, transfer into

the perforated stainless steel containers.

With the Combi-Steamer steaming mode (blue button),

steam at 100° C for approx. 10-16 minutes.

- After 5 minutes add the peas.

- Before serving, check whether the vegetables are cooked,

otherwise cook for another few minutes.





DAY 7 STEAMED VEGETABLES

95



Red lentils 0,5 1,5 3 4 5 6 7 kg

Bay leaves 1 3 6 8 10 12 14 leaves

Ginger, fresh 20 60 120 160 200 240 280 g

Spice mix

"Dal Masala" 20 60 120 160 200 240 280 g

Coconut oil 100 200 400 600 800 900 1000 g

Onions 0,1 0,3 0,5 0,6 0,8 0,9 1 kg

Mustard seeds 0,1 0,3 0,6 0,8 1 1,2 1,4 Tbsp

Lemon juice 2 4 6 8 10 12 14 Tbsp

Canned tomatoes (or

freshly diced) 0,2 0,5 1 1,4 1,8 2,1 2,5 kg

Salt 8 25 45 60 75 85 100 g

If no more Dal Masala is available, mix by yourself!

100g contain: 20g turmeric, 20g coriander powder, 35g cumin

powder, 20g curry powder, 3g cinnamon powder, 2g clove

powder


DAY 7 DAL (RED LENTILS)

96

Preparation:

- Wash the lentils (otherwise can lead to digestion problems)

- Put the water in a medium pot and turn on the stove. (Water

quantity = lentil quantity times three; e.g. 21 litres of water

with 7 kg lentils). As soon as the water boils, add the lentils.

- Meanwhile put half of the coconut fat into a wide pot, fry the

onions and ginger for about 10 minutes (ginger chopped for

a few seconds with the Robot Coupe Blixer).

- Add the mustard seeds and the spice mixture. Fry for two

minutes over medium heat. (Caution: Burns easily)

- Deglaze with chopped canned tomatoes (or fresh tomatoes

if it is not worth opening a large tin)

- Boil on moderate fire for 5 minutes and combine with the

boiling lentils. Stir every minute

- After some time, check if more water is needed, as the lentils

burn easily. After about 30 minutes, they should be soft

enough so that the dal has a mushy consistency and no

whole lentils are visible. The Dal should be viscous, like a

cream soup. If necessary, add some more water or optional

coconut milk.

- Season to taste with lemon juice, salt and the rest of the

coconut fat. Please take the correct amount of coconut.





97

Preparation:

- Wash and grate the carrots with the vegetable processor (if

the carrots are peeled they keep their colour for longer).

- Roast the nuts in a preheated Combi-Steamer for 8 minutes

at 180 oC.

Mix the raisins and the chopped nuts with most of the carrots.

Serve a small amount of the carrots plain

.

Number of

persons 10 30 60 80 100 120 140

Carrots 0,7 2 3,9 5,2 6,5 7,8 9,1 kg

Raisins 100 280 560 740 920 1120 1300 g

Walnuts, chopped 100 280 560 740 920 1120 1300 g

Leftover fresh herbs can be added here, finely chopped.

Serve a small amount of the carrots without raisins and nuts.

DAY 7 CARROT SALAD

98

On day seven 7 containers of rice are prepared, each containing

1 kg of rice





°C and 20 minutes,


trolley


display (level 8-9)

DAY 7 BASMATI RICE

99


- Unpack frozen spinach and place in a large pot. Store

outside of the fridge overnight (covered).

- Season tofu cubes and leave them in the fridge overnight.

- Wash and cut the potato (cut the big potatoes in halves).

- Wash and cut leek (fine, with the vegetable processor).

- Soak chick peas for day 10.

- Cook, peel and cut the beetroot in cubes, then marinate in

the fridge overnight.


- Prepare fruit baskets. (2 pieces per person)





100

DAY 8

SPINACH*

BAKED TOFU **

STEAMED POTATOES

GREEN SALAD

MARINATED BEETROOT SALAD ***

WINTER: CHICORY WITH ORANGES

SUMMER: TOMATOES

SPROUTS

* LACTOSE & GLUTEN ** SOY *** MUSTARD

101


prepared.

Turn the banquet trolley on 20 minutes before using it.


9:15 Raw vegetables

and marinades

1¾ hours


9:30 Spinach In the pot: approx. 1-1.5 hours

9:45 Tofu cubes In Combi-Steamer, approx. 20

minutes

10:10 Potatoes, steamed In Combi-Steamer, approx. 30-

45 minutes


displays!


out, ventilate the dining halls!

At Satipatthana courses soup is prepared for dinner

(Preparation see day 10).

102



Tofu 1,1 3,4 6,9 9,1 11,4 13,7 16 kg

Soy sauce 60 190 380 510 640 770 900 ml

Salt 0,3 0,6 1,2 1,8 2 2,5 3 Tbsp

Curry 0,5 1,5 3,5 4,5 6 7 8 Tbsp

Turmeric 1 2 4,5 6 7 8,5 10 Tbsp

Preparation:

- Cut the tofu into 1 cm cubes. Drain in a sieve for approx. 10

minutes.

- Transfer into a big metal tray and add the spices and soy

sauce and mix well.

- Divide the tofu into approx. 8 baking trays, do not stack the

tofu.

- Bake in the Combi-Steamer with dry heat at 180° (red

button) for approx. 25-30 minutes.





DAY 8 TOFU CUBES

103

Number of

persons 10 30 60 80 100 120 140

Potatoes 1,7 5,1 10,3 13,7 17,1 20,6 24 kg

Preparation

- Wash the potatoes and cut off the shoots and green/dark

spots, cut the big potatoes in halves.

- Load the potatoes into the perforated stainless steel trays

(don’t load them over the brink).

- Steam potatoes in Combi-Steamer (blue button), at 100° C

for approx. 35-45 minutes.





DAY 8 POTATOES, STEAMED

104

-

Preparation

- Wash & cut chicory and oranges into bite size and add

lemon/apple juice to taste.


Number of

persons 10 30 60 80 100 120 140

Spinach 2 6 12 16 20 24 28 kg

Leek 0,2 0,6 1,3 1,7 2,1 2,6 3 kg


Salt According to taste

Nutmeg, grated According to taste



Chicory 0,5 1,6 3,2 4,3 5,4 6,4 7,5 kg

Oranges 0,5 1,6 3,2 4,3 5,4 6,4 7,5 kg

DAY 8 SPINACH

DAY 8 WINTER: CHICORY WITH ORANGES

105

Preparation

- Place the spinach in a large pot on a low to medium flame.

Stir often during heating; otherwise the spinach can burn.

- Wash and clean the leek and cut fine with the vegetable

processor.

- Heat coconut fat and fry the leek in it.

- Add leek to the heated spinach.

- Season to taste with salt and nutmeg. (Dose carefully, since

the cream spinach is already seasoned).





On day 7 (for day 8) the beetroot salad is prepared the same as

on day 3 (for day 4). See p.71

DAY 8 BEETROOT SALAD

106


- Drain chickpeas in the evening, wash briefly with cold water and leave covered with a towel until the next morning (not in the refrigerator).

- Dice the onions for the ginger tahini sauce.

- Wash existing sprouts thoroughly, no more new sprouts have to be initiated.



- Think about leftover dishes for the next day (Reduce the amount of freshly cooked food accordingly!)



In the winter:

- Wash the pumpkin, cut into wedges and store covered in cold storage room.

In the summer:

- Wash, clean and cut the tomatoes, paprika and zucchini into bite size pieces, only the zucchini can be cut (into cubes) with the vegetable processor.

107

DAY 9

BULGUR*

BASMATI RICE

GINGER TAHINI SAUCE**

SUMMER: BAKED TOMATO, ZUCCHINI AND

PAPRIKA

SUMMER: YOGHURT SAUCE***

WINTER: BAKED HOKKAIDO PUMPKIN****

CARROT SALAD*****

GREEN SALAD

BEETROOT & CORN

SPROUTS

*GLUTEN **SESAME ***LACTOSE ****SOY *****NUTS & SESAME

108



Time: ORDER COOKING FORM AND TIME

5:30 Cook chickpeas for day

10

In the pot, at least 2 hours (until

further processing in the

afternoon in hot water!!!)

9:15 Ginger tahini sauce In pot: approx. 1 ½ hours


marinades

1 ¾ hours


9:15 W: Pumpkin

S: Tomato, courgette and

paprika

Marinade vegetables in the

baking trays.

9:45 Rice in Combi-Steamer Steam rice at 100 oC for 20

minutes.

9:45 Bulgur In pot, see recipe.

10:30 Bake seasonal

vegetables

In Combi-Steamer


displays!



109



Hokkaido pumpkin 2,3 6,9 13,8 18,4 23 26,4 30 kg

Salt 0,5 1,5 2,5 3,5 4,5 5 6 Tbsp

Majoran For sprinkling

Preparation:

- Wash pumpkin, remove stalk and stump, quarter and

remove seeds. (Don't peel the Hokkaido, butternut pumpkin

should be peeled) Cut into pieces.

- Mix the pumpkin pieces with the salt in a large sauce pot,

spread on 10 trays (for 100 people) and sprinkle well with

majoran.

- Bake in the Combi-Steamer at dry heat (red button) 160°C


- Transfer into 3 deep, large containers, put a lid on them and keep warm in the banquet trolley (level 2-3).. Shortly before the lunch, serve at the hot food display (level 8-9). Leave 1 tray in the kitchen for refilling for the old students.

DAY 9 AUTUMN/WINTER: HOKKAIDO PUMPKIN

110


Tomatoes 1 3 6 8 10 12 14 kg

Zucchini 1 3 6 8 10 12 14 kg

Paprika 0,6 1,9 3,9 5,1 6,4 7,7 9 kg

Herbs of Provence For sprinkling


Preparation:

- Tomatoes: Wash and quarter the tomatoes (the stem may

be cut off).

- Zucchini: Wash, cut off ends and cube with the vegetable

processor.

- Paprika: Wash, halve, remove the seeds/stem and cut into

bite size pieces.

- Oil the black baking trays well with olive oil and transfer the

mixed vegetables in it. (do not overload, use max. 10 trays).

- Sprinkle with salt, pepper and herbs de Provence, mix well

again


DAY 9 SUMMER: TOMATO-ZUCCHINI-PAPRIKA-

VEGETABLES

111

- Bake in the Combi-Steamer at dry heat (red button) 160°C






On day nine 4 containers of rice are prepared, each containing

1kg of rice.





°C and 20 minutes,


trolley

DAY 9 RICE

112



Ginger, fresh 50 140 280 370 460 550 650 g

Tahini 0,3 0,6 1,2 1 1,8 2,4 2,6 kg

Lemon juice 2 60 130 170 220 260 300 ml

Black Pepper 0,5 1,5 2,5 3,5 4,5 5,5 6,5 Tbsp

Water 0,5 1,6 3,4 4,5 5,6 6,8 7,9 L

Onions 0,2 0,3 0,6 0,9 1,2 1,5 1,9 kg

Honey 1,5 3, 6 7,5 9 12 13,5 Tbsp

Salt 2 3,5 7 9 11 14,5 16 Tbsp

Preparation:

- Wash ginger (peeling not necessary) and cut for a few

seconds with the Robot Coupe Blixer.

- Dice the onions.

- Brown the onion and ginger in a medium sized pot in

coconut fat (approx. 15 minutes).

- Turn the stove on low and mix in the water and tahini.

- Bring the mixture to a boil and simmer for 5-10 minutes on a

low heat.

- Add honey, lemon juice, salt and black pepper, season

further if necessary.

DAY 9 GINGER TAHINI SAUCE

113

- The sauce can be thickened with some corn starch if desired

(dissolve corn starch only in cold water).

- Serve in 3 shallow, half-sized, trays together with a small

serving spoon (the size of the salad dressing spoons). Leave

1 tray of the sauce in the kitchen to refill for the old students.

114



Yogurt 0,9 2,6 5,1 6,9 8,6 10,3 12 kg

Chives 17 50 100 140 175 210 250 g

Parsley 17 50 100 140 175 210 250 g

Olive oil 17 50 100 140 175 210 250 ml

Lemon juice 17 50 100 140 175 210 250 ml


Fresh herbs from the

garden, if available According to taste

Preparation:

- Mix all ingredients in a large bowl and store cool. Season

according to taste.

- Preferably only use fresh herbs. If none are available in the

garden resort to dried herbs.

- Optional: Grated & drained cucumber may be added (1

cucumber per 20 persons), advisable especially when no

fresh herbs are available.

DAY 9 SUMMER: YOGHURT SAUCE

115


Number of

persons 10 30 60 80 100 120 140

Bulgur 0,4 1,1 2,1 2,9 3,6 4,3 5 kg

Water 0,7 2,0 4,1 5,4 6,8 8,1 9,5 L

Vegetable broth 1 3,5 7 9,5 12 14 16,5 Tbsp

Salt 0,5 2 3,5 5 6 7,5 8,5 Tbsp


- Bring water to the boil in a tall pot.

- Add the bulgur, broth and salt to the boiling water and

simmer covered over a low flame - between 8 and 12

minutes, depending on the amount. Do not stir

- Then keep the lid closed and allow to stand for another 15

minutes (turn the stove off). The bulgur should have

absorbed the water, otherwise drain the rest.

- Sprinkle with lemon juice. Leave the bulgur covered until

serving.



the lunch, serve at the hot food display (level 8-9).

DAY 9 BULGUR

116

Preparation:

- Wash and grate the carrots with the vegetable processor (if

the carrots are peeled they keep their colour for longer).

- Roast the nuts in a preheated Combi-Steamer for 8 minutes

at 180 oC.

Mix the raisins and the chopped nuts with most of the carrots.

Serve a small amount of the carrots plain

Number of

persons 10 30 60 80 100 120 140

Carrots 0,7 2 3,9 5,2 6,5 7,8 9,1 kg

Raisins 100 280 560 740 920 1120 1300 g

Cashews,

chopped 100 280 560 740 920 1120 1300 g

Serve a small amount of the carrots without raisins and nuts.

DAY 9 CARROT SALAD

117


- Wash and cut the leek with the vegetable processor.

- Slice the onions for the goulash and soup.

- Wash and cut the paprika & zucchini into bite size pieces.

- Prepare the tofu cubes and place them in the refrigerator overnight.

- Finish the humus (recipe day 10).

- Preparing vegetables for the evening soup (use up any leftover vegetables!).

- Wash existing sprouts thoroughly, no more new sprouts have to be initiated.



- Think about leftover dishes for the next day (Reduce the amount of freshly cooked food accordingly!)



118

DAY 10 METTA DAY = HUNGRY DAY!

B e i n g a l i t t l e t o o l a t e i s n o p r o b l e m

BASMATI RICE

HUMUS*

TOFU GOULASH**

KHIR (OPTIONAL)

GREEN SALAD

LEFTOVER RAW VEGETABLES

SPROUTS

5 PM: LEFTOVER VEGETABLE SOUP WITH

BREAD

*SOY **SESAME SEEDS

119




5:30 Tofu cubes In Combi-Steamer, approx. 20

minutes

5:30 Tofu goulash In the pot: approx. 1 hour


marinades

1¾ hours


10:00 Basmati rice In the Combi-Steamer


displays!



15:45 Vegetable soup In pot, approx. 1 hour

120



Tofu cubes 1 2 4 6 7 9 10 kg

Soy sauce 20 65 130 170 210 260 300 ml

Salt 0,2 0,5 1 1,5 1,8 2 2,5 Tbsp

Curry 0,2 0,6 1 1,5 2 2,2 2,5 Tbsp

Turmeric 0,2 0,7 1,5 2 2,5 3 3,5 Tbsp

Preparation

- Cut the tofu into 1 cm cubes. Drain in a sieve for approx. 10

minutes. Transfer into a big metal tray and mix in the spices

and soy sauce.

- During breakfast: Bake tofu in the Combi-Steamer.

- Place tofu on black baking trays, should not be stacked on

top of each other.

- Bake with dry heat at 180°C (red button) for approx. 20-30

minutes during the breakfast.

- Put the tofu goulash in deep containers and keep warm in

the banquet trolley (level 2-3), add the tofu cubes to the

goulash only shortly before the lunch (to keep them crispy).

DAY 10 TOFU CUBES FOR GOULASH

121



Zucchini 0,5 1,5 3 4,4 5 5,1 6,9 kg

Paprika 0,3 1,0 1,9 2,6 3,2 3,9 4,6 kg

Leek 0,15 0,5 1,5 2,0 2,5 3,0 3,5 kg

Onion 0,15 0,5 1,5 2,0 2,5 3,0 3,5 kg

Corn (canned) 0,4 1,3 2,6 3,4 4,3 5,1 6 kg

Winter:

Hokkaido-Pumpkin

Summer:

Canned tomatoes

0,5

0,6

1,4

1,8

2,8

3,6

3,7

4,6

4,6

5,4

5,6

6,4

6,5

8

kg

kg

Coconut oil To cover the bottom of the pot (100 - 400g)

Turmeric powder 0,5 1 1,8 2,2 2,5 3,5 4 Tbsp

Paprika powder 0,5 1 3 3,7 4,5 5,5 6,5 Tbsp

Soy sauce 50 150 300 400 500 600 700 ml

Curry 0,5 2 3,5 5 6 7,5 8,5 Tbsp

Salt, pepper According to taste

Preparation:

- Prepare the goulash as far as possible during breakfast.

- Cut open the leek lengswise. Wash it.


DAY 10 TOFUGULASH

122

- Cut away the ends of the zucchini. Wash it.

- Cut both with the vegetable processor (Robot Coupe)

- Slice the onions by hand.

- Remove the core and stalk of the paprika, wash it and cut

by hand into bite size pieces.

- Wash the zucchini, remove the ends and cut into cubes with

the vegetable processor.

- In case of fresh tomatoes, use “Robot Coupe” for cutting

into cubes

- Open the canned corn, drain the liquid with a sieve.

- Winter: Prepare pumpkin as on day 9 (p.107)

- Heat the coconut fat in a pot. first fry the onions then add

leek, zucchini, paprika and pumpkin (or tomatoes) and

cook until al dente.

- Add the corn and bring to the boil briefly.

- Add spices as listed and according to taste (do not add any

main allergens).

- Transfer into 2 deep trays and keep warm in the banquet

trolley (level 2-3). Shortly before the lunch time serve at the

hot food displays (level 8–9).

123

On day ten 6 containers of rice are prepared, each containing 1

kg of rice.





°C and 20 minutes,


trolley


display (level 8-9)

DAY 10 BASMATI RICE

124



Chickpeas 0,2 0,6 1,3 1,7 2,1 2,6 3 kg

Tahini 70 215 430 550 700 850 1000 g

Lemon juice (fresh

if available)

1 lemon=50ml

0,5 2 3 4 5 7 8 lemons

Olive oil 80 250 510 680 850 1000 1200 ml

Cumin 0,8 2,5 5 7 8,5 10 12 Tbsp

Coriander 0,4 1,25 2,5 3,5 4,25 5 6 Tbsp

Paprika 0,4 1,25 2,5 3,5 4,25 5 6 Tbsp

Salt 0,4 1,25 2,5 3,5 4,25 5 6 Tbsp

Preparation:

- Day 9: Add a teaspoon of baking soda per 1 kg of

chickpeas to the soaked chickpeas and cook for at least 2

hours until they are soft (may take until break!).

- Note: It is better to cook chickpeas too softly than too

hard - otherwise they are very difficult to digest.

- Drain the boiling water from the cooked chickpeas and save

in a bowl for later use.


DAY 10 HUMUS

125

- Day 10: Mix the chickpeas with the large hand blender

(Sankhara terminator); if necessary add some of the cooking

water; humus should not become too watery but rather firm

and smooth.

- Add olive oil and Tahini and mix well.

- Add salt, cumin, coriander, paprika and lemon juice.

- Season everything to taste and serve in glass bowls on the

buffet & pour a dash of olive oil over it and sprinkle with

paprika and parsley if available

126

On day 10 the soup is prepared without major allergens (soya,

gluten, lactose, mustard, celery, nuts, sesame) so that they can

be eaten by all participants.

Be creative and use everything that should be used up.

With 140 people the biggest pot should not be more than half full.



Onions 0,3 0,8 1,7 2,2 2,8 3,3 3,9 kg

Ginger, fresh, grated 20 50 110 150 180 220 260 g

Cumin, whole 1 3 5,5 7,5 9 11 13 Tbsp

Curry 0,5 1,5 3 3,5 4,5 5,5 6,5 Tbsp

Turmeric 0,5 1,5 3 3,5 4,5 5,5 6,5 Tbsp

Water by feeling 0,9 2,8 5,6 7,4 9,3 11,1 13 L

Vegetable broth 1,5 5 9,5 12,5 16 19 22 Tbsp

Cinnamon 0,5 1 1,5 2 3 3,5 4 Tbsp

Yeast flakes 1,5 4 8,5 11 14 17 19,5 Tbsp

Coconut oil Cover the bottom of the pot (approx. 200g)

Salt and pepper According to taste: careful dosing

DAY 10 IN THE AFTERNOON AT 5:00:

VEGETABLE SOUP/ SOUP LEFTOVERS

127

Preparation:

- Onions: peel and dice by hand.

- Ginger: wash (peeling not necessary) and cut for a few

seconds with the “Robot Coupe” Blixer.

- Heat the coconut fat in a large pot.

- Add the ginger and onions and fry until the onions turn

translucent.

- Add cumin, turmeric and curry and roast for a few

seconds.

- Add the leftover vegetables, bring to the boil and add the

remaining spices.

- Mix everything with the big hand blender (sankhara

terminator) until the soup has a fine consistency.

- Cook for about 20-30 minutes at low heat; stir occasionally.

- Season to taste.


keep warm in the big soup pot. Shortly before the dinner,

serve at the hot food display (level 8-9).

128

The dessert is optional and is prepared whenever the work load

allows it. If possible, desserts are served every other day, for

example day 1, 3, 5, 7, 9, 10. If there is time and/or leftovers to be

used desserts are also welcome more often. In case of little time,

dessert can be skipped – or just serve fruits (in particular

watermelon).

Day 5 is a good day to prepare Khir, as students have heard in

day-3 discourse about it.

Leftover porridge, dried fruits, fruits and other ingredients can

be processed well into desserts/spreads (e.g. banana cake, apple

crumble, fruit dip/spread, Khir or Shrikand). Recipes for the use

of leftovers can be found from page 160 onwards.

If possible do not use porridge for desserts. From experience it

is not widely appreciated and preparation costs lots of time.

Nuts are stored in the cellar and should not be left in the kitchen.

DESSERTS

129


Number of persons

15 40 60 75 100 130 150

Wholemeal flour 0,2 0,5 0,8 1 1,3 1,7 2 kg

White flour 0,2 0,5 0,8 1 1,3 1,7 2 kg

Baking powder 1,5 4 6 7,5 10 13 15 parcels

Corn starch 80 210 320 400 530 690 800 g

Sugar 80 210 320 400 530 690 800 g

Carrots, grated 0,2 0,5 0,8 1 1,3 1,7 2 kg

Grated apples 0,2 0,5 0,8 1 1,3 1,7 2 kg

Cocoa 1 3 5 6 8 10,5 12 Tbsp

Lemon juice 45 120 180 225 300 390 450 ml

Sunflower oil 0,2 0,5 0,8 1 1,3 1,7 2 L

Dried fruit leftovers (!!!)

0,2 0,5 0,8 1 1,3 1,7 2 L

Available nuts 80 210 320 400 530 690 800 g

Vanilla sugar 1 2,6 4 5 6,6 8,6 10 parcels

Ginger powder 0,5 1,5 2,5 3 4 5 6 Tbsp

Cinnamon powder

0,5 1,5 2,5 3 4 5 6 Tbsp

Coconut flakes 30 80 120 150 200 260 300 g

CARROT-APPLE-CHOCO-CAKE

130

Preparation:

- Mix flour with corn starch, baking powder and nuts

- Add the oil, dried fruits as well as carrots and apples and

mix well

- Mix all the remaining ingredients

- Bake the cake in the Combi-Steamer, dry heat (red button),

170°C, approx. 45-50 minutes

131

Anzahl Personen / Zutaten

5 10 15 20 30 40 50

Leftover Dry fruits

0,3 0,8 1,2 1,5 2 2,6 3 kg

Raisins 60 160 240 300 400 520 600 g

Oats 25 60 100 140 160 220 250 g

Linseed 45 120 180 225 300 390 450 g

Preparation:

- Mix leftover dried fruits in the robot coupe blixer with oats

and fresh raisins (important for the right consistency)

- Transfer the mixture into a big bowl, add the linseed and mix

well

- Divide the mixture into 2 bowls and add spices (so that you

can create two different flavours)

- Examples of different flavours:

- +Cacao and cardamom +Cinamon +Finely grated carrots

+Steamed pumpkin and chai spice +Ripe banana +Coconut

+Orange juice +Peanut butter

(continues next page)

METTA/ENERGY-BALLS

132

- Form balls with your hands and place them in a deep plate

filled with coconut flakes, cacao powder or sesame seeds

- When the plate is full with balls place a second plate on top

and shake, so all the balls get covered (the cacao should be

rolled on by hand otherwise it will dust too much)


Number of persons

15 40 60 75 100 130 150

Milk, hot 1,5 4 6 7,5 10 13 15 L

Pudding powder 0,2 0,5 0,8 0,9 1,3 1,6 1,9 kg

Milk, cold 0,2 0,4 0,6 0,8 1 1,3 1,5 L

Sugar 0,4 1 1,5 1,9 2,5 3,3 3,8 kg

Salt 0,3 0,8 1 1,5 2 2,5 3 tsp

Preparation:

- Bring the milk (close to) boiling

- Mix the cold milk with sugar and pudding powder

- Slowly add the mixed milk pudding powder to the boiling

milk, stirring constantly until everything boils

- Pour the finished pudding into glass bowls

- cool down in a cold waterbath

- store cold

CHOCOLATE OR VANILLA PUDDING

133


Number of persons

15 40 60 75 100 130 150

Yogurt 1,8 4,8 7,2 9 12 15,6 18 L

Sugar 90 240 360 450 600 780 900 g

Saffron 0,1 0,2 0,2 0,3 0,4 0,5 0,6 g

Cardamom, ground

0,5 1,5 2,5 3 4 5 6 Tbsp

Optional: Drain the liquid of the yoghurt 1 day before. In this way

the yoghurt becomes very thick and creamy. Because the water is

later discarded, you require about 20L of yoghurt for 120

students.

Preparation:

- Optional for draining the yoghurt water:

o Layer a big dishwashing cloth over a deep perforated

tray

o put this all into a deep closed tray

o Put in yoghurt and leave overnight in the fridge,

covered with a lid

o Dump the water

- Grind saffron finely with the small mortar.

- Mix all ingredients together well

SHRIKAND

134


Number of persons

15 40 60 75 100 130 150

Flour 0,5 1,2 1,8 2,3 3 3,9 4,5 kg

Baking powder

1,5 4 6 7,5 10 13 15 Pack.

Ginger, ground

0,7 1,9 2,9 3,6 4,8 6,2 7 Tbsp

Ginger, fresh 0,7 2 3 3,6 4,8 6,2 7 Tbsp

Cinnamon powder

0,6 1,6 2,5 3 4 5,2 6 Tbsp

Nutmeg 0,3 0,8 1,2 1,5 2 2,6 3 Tbsp

Salt 0,2 0,6 0,9 1 1,5 2 2,3 Tbsp

Sugar, brown 35 92 138 170 230 300 350 g

Syrup 45 120 180 225 300 390 450 ml

Honey 45 120 180 225 300 390 450 ml

Butter, melted 0,2 0,5 0,8 1 1,3 1,6 1,9 kg

Water, hot 40 90 140 170 225 300 340 ml

Apple sauce (can)

According to demand

Cream Whipped cream according to demand


GINGER BREAD (VERSION 1) (SERVE WITH CREAM OR APPLE SAUCE)

135

Preparation:

- Preheat Combi-Steamer to 180°C

- Mix flour with salt and baking powder

- Stir butter with sugar until foamy (or melted) and mix with

spices

- Mix honey and syrup with hot water and mix with the flour

mixture and the remaining ingredients

- Grease baking tray well and sprinkle with breadcrumbs or

flour

- Spread the dough mixture on the trays

- Baking: Combi-Steamer, dry heat (red button), 170°, approx.

45-50 minutes.

- Serve with whipping crème or apple puree

136


Number of persons

15 40 6 75 100 130 150

Flour 0,3 0,8 1,2 1,4 1,9 2,4 2,8 kg

Corn starch 55 150 225 280 375 490 560 g

Sugar 0,3 0,8 1,2 1,4 1,9 2,4 2,8 kg

Chopped, candied fruits

0,2 0,4 0,6 0,7 0,9 1,3 1,4 kg

Available nuts 95 250 375 470 625 810 940 g

Gingerbread spice

0,5 1,5 2 2,5 3,5 5 5,5 Tbsp

Vanilla sugar 1 3 4,5 5,5 7,5 10 11,5 Pack.

Clove powder 0,3 0,6 1 1,5 2 2,5 2,5 Tbsp

Baking powder

1,5 4 6 7,5 10 13 15 Pack.

Milk 0,2 0,6 0,9 1,2 1,5 2 2,3 L

Liquid butter 0,2 0,4 0,6 0,8 1 1,3 1,5 kg

Honey 1 3 4,5 5,5 7,5 10 11,5 Tbsp


GINGER BREAD (VERSION 2) (SERVE WITH CREAM OR APPLE SAUCE)

137

Preparation:


- Heat milk with butter and honey and stir until the butter has

melted

- Mix all dry ingredients together

- Add the liquid mixture to the dry one and mix to a smooth

dough

- Fill into oiled baking trays

- Baking: Combi-Steamer, dry heat (red button), 170°C,

approx. 45-50 minutes

138


Number of persons

15 40 60 75 100 130 150

Oat flakes - large leaf

60 150 230 290 380 490 570 g

Wheat flour 0,3 0,7 1 1,3 1,7 2,3 2,6 kg

Butter 0,2 0,5 0,8 0,9 1,2 1,6 1,8 kg

Brown sugar 70 180 280 350 460 600 690 g

Available nuts 67 180 270 340 450 580 670 g

Vanilla sugar 1 2 3 4 5 6,5 7,5 Pack.

Chocolate pieces (chopped block chocolate)

60 160 240 300 400 520 600 g

Baking powder 0,5 1,5 2,5 3 4 5 6 Pack.

Salt 0,1 0,4 0,5 0,7 0,9 1,2 1,4 Tbsp

Preparation:


- Mix butter with sugar


OAT FLAKE NUT COOKIES

139

- Mix the dry ingredients together and then knead well with

the butter mixture. If necessary, add a little more milk. The

dough should be relatively firm

- Using a fork and spoon, form biscuits (possibly with a little

flour as a forming aid) and place them on the baking tray

lined with baking paper

- Let the dough rest in the fridge for about an hour

- Baking: In Combi-Steamer, dry mode (red button), 170°C for

10 - 15 minutes.

140



15 40 60 75 100 130 150

Yogurt 0,4 1 1,5 1,9 2,5 3,3 3,8 L

Sunflower oil 0,2 0,5 0,7 0,8 1,1 1,5 1,7 L

Sugar, brown 0,2 0,6 0,9 1,1 1,5 1,9 2,3 kg

Honey 1 3 5 6 8 10,5 12 Tbsp

Flour 0,5 1,2 1,8 2,3 3 3,9 4,5 kg

Cocoa 2 5,5 8 10 13,5 17,5 20,5 Tbsp

Raisins 0,1 0,3 0,5 0,6 0,7 1 1,1 kg

Coconut flakes

0,1 0,3 0,4 0,5 0,6 0,8 1 kg

Baking powder

1 2,5 3,5 4,5 6 8 9 Pack.

Preparation:


- Stir cocoa with oil until creamy

- Mix yoghurt and sugar well


CHOCOLATE CAKE WITH COCONUT

FLAKES

141

- Add raisins, grated coconut and honey

- Stir in the cocoa mixture

- Mix flour with baking powder, then slowly stir into the

mixture (if too dry, add some milk)

- Grease baking tray and spread with breadcrumbs or flour

- Spread the baking mixture on top (maximum height 2.5 cm)

- Baking: Combi-Steamer, dry heat (red button), 170°C,

approx. 45-50 minutes

142



15 40 60 75 100 130 150

Butter / Margarine

0,2 0,5 0,8 1 1,4 1,8 2 kg

Sugar 0,1 0,3 0,5 0,6 0,8 1,1 1,3 kg

Wholemeal flour

0,3 0,8 1,2 1,5 2 2,6 3 kg

Vanilla sugar 0,3 0,7 1 1,3 1,7 2,3 2,6 Tbsp

Salt 0,1 0,2 0,3 0,4 0,5 0,7 0,8 Tbsp

Milk / Soy milk

85 230 340 430 570 740 850 ml

Baking powder

1,5 4 6 7,5 10 13 15 Pack.

Nuts, ground 90 230 340 430 570 740 850 g

Available fruit 0,6 1,6 2,4 3 4 5,2 6 kg

Preparation:


- Mix all ingredients - except the fruits - to a smooth dough


FRUITCAKE

143

- Carefully add the drained fruits

- Grease baking tray and sprinkle with breadcrumbs or flour,

spread dough on top

- Optional:

o add a 1cm layer of drained, leftover dried fruits on top

of the dough. The apples may also be spread over the

dough instead of mixing them into it. To prevent the

apples from burning mix some water with honey (1:1

ratio) and spread over the apples if they are not mixed

in.

- Baking: Combi-Steamer, dry heat (red button), 180°, ca. 45-

50 minutes.

144



15 40 60 75 100 130 150

Wholemeal flour

0,5 1,3 2 2,5 3,3 4,3 5 kg

Sugar 0,1 0,4 0,6 0,7 1 1,2 1,4 kg

Sunflower oil 0,15 0,4 0,6 0,7 1 1,3 1,5 L

Baking powder 1,5 4 6 7,5 10 13 15 Pack.

Salt 0,3 0,6 1 1,2 1,5 2 2,5 Tbsp

Bananas, ripe 6 16 24 30 40 52 60 slices

and / or cocoa powder 3,5 9,5 14,5 18 24 31 36 Tbsp

Preparation

- Combine the sugar, oil and bananas and puree all

- Mix flour, baking powder and salt

- Mix both together and spread it on a greased baking tray


BANANA CAKE ONLY WITH OVERRIPE BANANAS!

145

- Optional:

o Add up to 30% extra bananas and chop into bite size

pieces, mix into the dough after all the other ingredients

are mixed in

o Additionally leftover drained dried fruits can also be

mixed into the dough together with the chopped

bananas (up to 3 kg for 100 persons)

- Baking: Combi-Steamer, dry heat (red button), 170°C, ca.

45-50 minutes

146



15 40 60 75 100 130 150

Fresh apples, grated or diced

1,3 3,4 5,1 6,4 8,5 11,1 12,8 kg

Raisins 0,5 2 3 3,5 5 6,5 7 Tbsp

Salt 0,1 0,4 0,6 0,7 1,2 1,2 1,4 Tbsp

Lemon juice 35 90 135 170 225 300 340 ml

Apple juice 0,1 0,4 0,5 0,7 0,9 1,2 1,4 L

Cinnamon 0,5 1 2 2,5 3 4 4,5 Tbsp

Sugar 0,1 0,2 0,3 0,4 0,5 0,7 0,8 kg

Dough for the base and covering:

Margarine or Butter

0,2 0,6 0,8 1,1 1,4 1,8 2,1 kg

Flour 0,3 0,8 1,2 1,5 2 2,6 3 kg

Oat flakes, large leaf

0,3 0,8 1,2 1,5 2 2,6 3 kg

Sugar 0,1 0,1 0,2 0,3 0,4 0,5 0,5 kg

Cinnamon 0,5 1,5 2 2,5 3,5 5 5,5 Tbsp

APPLE CRUMBLE WITH VANILLA SAUCE

147

Preparation:

- Soak raisins in water until soft or use leftover dried fruits

instead

- Mix the apples with the remaining ingredients

- Melt the margarine / butter in a pot

- Mix the remaining ingredients for the dough

- Spread margarine / butter on 1-4 baking trays (depending

on the amount) and spread half of the dough mixture on

the base and press down

- Place the apples on top and press down as well

- Pour the other half of the dough mixture over the apples,

crumbled.

- Baking: Bake in Combi-Steamer, dry heat (red button) at

175°C for 45 - 60 minutes until the topping becomes crispy

and the apples begin to sizzle

See page 128 (vanilla pudding): Prepare the vanilla pudding as in

the recipe but use only 2/3 of the pudding powder so that it will

remain saucy. Prepare a maximum of 8L of sauce for a full

course of 140 persons.

VANILLA SAUCE

148



15 40 60 75 100 130 150

Sesame 0,4 1 1,6 2 2,6 3,4 3,9 kg

Flour 0,2 0,4 0,6 0,8 1 1,3 1,5 kg

Butter or Margarine

0,2 0,4 0,6 0,8 1 1,3 1,5 kg

Milk or Soy milk

0,1 0,3 0,4 0,5 0,7 0,9 1,1 L

Brown sugar 0,1 0,3 0,5 0,6 0,75 1 1,1 kg

Baking powder

0,9 2,4 3,6 4,5 6 7,8 9 Pack.

Lemon juice 7,5 20 30 35 50 65 75 ml

Salt 0,1 0,2 0,4 0,5 0,6 0,8 1 Tbsp

Preparation:

- Soak the sesame seeds overnight in plenty of water.

- Drain the excess water the next day.


SESAME CAKE (SESAME MUST BE SOAKED OVERNIGHT!)

149

- Mix in the sugar, the liquids (milk/soy milk and melted

butter/margarine and lemon juice) and the salt with the

sesame seeds

- Mix in the flour and baking powder

- Place the mixture on a well-greased baking tray and spread

with a mixture of honey and water (1:1)

- Optional: Add 1 Tbsp of cardamom into the dough per 30

persons

- Bake in Combi-Steamer at dry heat (red button), 175°C for

45-50 minutes

150



15 40 60 75 100 130 150

Milk 1,7 4,5 6,8 8,5 11,3 14,7 17 L

Milk rice or basmati rice

0,3 0,9 1,4 1,7 2,3 2,9 3,4 kg

Sugar 60 160 240 300 400 520 600 g

Available nuts 60 160 240 300 400 520 600 g

Coconut flakes 60 160 240 300 400 520 600 g

Raisins 60 160 240 300 400 520 600 g

Cardamom 0,5 0,5 1 1 1,5 2 2,5 Tbsp

Cinnamon 0,8 2 3 3,8 5 6,5 7,5 sticks

NOTE: Khir only tastes good when cooked fresh. The khir

cooked the day before usually has a "cement-like consistency"

even after the addition of milk or water. Therefore, if Khir is

prepared; please prepare it fresh.


KHIR (RICE PUDDING)

151

Preparation:

- Bring the milk and the cinnamon sticks to the boil

- Add the washed rice

- Cook this mixture for 40 - 60 minutes, stirring occasionally

(caution: burns easily!).

- Add nuts, coconut flakes, sugar and raisins

- Remove the mixture from the fire

- Stir in the cardamom

- Remove the cinnamon sticks.

- Optional: roast the nuts in the Combi-Steamer at 180°C with

dry heat (red button) for 8 - 10 minutes.

Khir Indian Version

- Roast cashews and almond separately and crush them up

- For 17 liter milk use 1kg of basmati rice

- Cook the rice and crush it afterwords for a few seconds in

the robot coupe

- Bring the milk to boil and stir continuously

- Add sugar and ground nuts

- Add cooked basmati rice and raisins (leftover raisins could

also be used)

- Cook it on gentle flame and mix vigorously

- Khir consistency should not be too thick or thin

- Add safran(optional)

- Add crushed cardamom seeds and cardamom powder

152


Number of persons

15 40 60 75 100 130 150

Milk 1,5 4 6 7,5 10 13 15 L

Wheat semolina or corn flour

0,4 1 1,5 1,9 2,5 3,3 3,8 kg

Raisins 0,15 0,4 0,6 0,75 1 1,3 1,5 kg

Sugar 75 200 300 375 500 650 750 g

Cardamom, ground

0,3 0,6 0,9 1,2 1,5 2,1 2,4 Tbsp

or vanilla, ground

0,3 0,6 0,9 1,2 1,5 2,1 2,4 Tbsp


WHEAT SEMOLINA SLICES WITH RAISINS

153

Preparation:

- Bring the milk and sugar to the boil

- Slowly mix in the semolina or corn flour while stirring

constantly

- Under continuous stirring, cook until the mixture thickens

(Attention: becomes even firmer by standing for longer

periods with the raisins added)

- Add raisins and cardamom (or vanilla) and pour into the

containers

- Option 1:

o Spread the mixture on a baking tray or a similarly flat

container.

o Put it in the fridge.

o Cut into rectangular pieces before serving.

- Option 2:

o Pour into large bowls or portion bowls

o Keep covered in the refrigerator until the next day.

154

We try our best not to throw away any food. Which would mean

wasting dana. Therefore the leftovers are reused as much as

possible / warmed up / transformed into new recipes (with as few

fresh added ingredients as possible).

For the students, leftovers are used max. 36 hours after

preparation and warmed up max. 1 x, the servers can still eat

food after that. However, please keep leftovers not longer than 3

days in the refrigerator! It is also possible to process leftovers into

cold dips or dressings (chickpea curry, soups, sauces, etc.).

Don’t reuse leftover Porridge

LEFTOVER USEAGE

155

For the casserole leftovers of Porridge / grain / legumes / cooked

vegetables and / or raw vegetables can be used.



20-30

Rice, cooked 3 L

Porridge 2 L

Lentils (well drained) 1 L

Cooked vegetables and/or raw vegetables (carrots, leeks, etc.)

1 L

Oil 0,5 L

Yeast flakes As required

Flour As required

Curry 1,5 Tbsp

Salt 1,2 Tbsp

Soy sauce 4 Tbsp


LEFTOVER CASSEROLE

156

Preparation:

- Knead all ingredients well together

- Add as much flour as you need to make a dough with a

thick consistency

- Grease large baking trays and sprinkle with breadcrumbs

or flour

- Spread the dough, smoothen and pierce several holes with a

fork

- Sprinkle with sesame seeds

- Bake: in Combi-Steamer, dry heat (red button), 175°C

degrees and bake for approx. 30 minutes.

157

Same list of ingredients as for the casserole (see page 152)

Preparation:

- Knead all ingredients together - if necessary, mix them with

a hand blender to a paste

- Add as much flour as you need in order to make balls

- Roll them in flour and/or sesame seeds

- Heat the oil in a large pan

- Pour the dough balls into the hot oil and press slightly flat

- Fry 2 - 3 minutes or until they have a brown crust and then

flip

PATTIES

158


Ingredients

Lentils, peas, etc. 1 L

Fine oat flakes 200 g

Yeast flakes 100 g

Oil 50 ml

Soy sauce 4 Tbsp

Vinegar 3 Tbsp

Ginger 1 Tbsp

Curry 0,3 Tbsp

Bread to serve As required

Preparation:

- Drain the lentils or legumes that are available well

- Mix with the remaining ingredients

- Puree this mixture with a hand blender to a paste

- Serve with the bread

BREAD SPREAD FROM LEGUME

RESIDUES

159

Residues of bulgur, rice, green seed rice mixture or other cereal

grains can be mixed with various raw vegetable residues

(tomatoes, peppers, cucumber, fresh herbs, possibly also with

fruit).

Preparation:

- Mix all ingredients

- Pour an existing vinegar-oil marinade over the ingredients

- Allow to infuse briefly

CORN SALAD

160

Always keep! The following fresh cheese recipe is recommended

for processing surplus milk and/or supplementing the menu with

protein-containing food:


Ingredients

Milk 10 L

Lemon juice 250 ml

Salt 1 Tbsp

Spices (e.g. pepper, paprika, coriander, dry and fresh herbs, lemon or horseradish)

Attention: Better to season too mild than too hot or too exotic. Spices are always placed on the serving table

As required

Olive oil (enlarges shelf life) As required

Preparation:

- Bring the milk to the boil

- Once it boils, add lemon juice


SPOILED OR EXCESS MILK

CREAM CHEESE

161

- Wait until the mixture coagulates (the whey then separates

from the solid components)

- Line a sieve with a cloth and place it on the bowl so that it

cannot slip. The curdled milk is then poured into the

strainer.

- The solid components must drain for approx. 8 hours.

- The cloth can be tied and hung and the bowl can be placed

underneath (then the cheese gets a nice shape.)

- The cream cheese can be served seasoned or unseasoned.

162

Old bread can be processed again:

Ingredients

As required

Olive oil

Herbs

Paprika

Salt

Preparation:

- Mix all ingredients and place on a baking tray

- Dip the bread in it, lay next to each other

- Bake for 5-10 minutes on a dry heat

Preparation:

- Cut bread slices into even cubes

- Bake in the Combi-Steamer for 5-10 minutes

- Optional: season with olive oil, paprika powder, salt, pepper,

herbs de Provence

OLD BREAD

OLIVE OIL BREAD BAKED

CROUTONS

163

Number of persons /

ingredients 10

Dried fruit leftover (from breakfast) 1 L

Apple puree (canned) 1 L

Yoghurt 0,5 L

Cream 125 ml

Preparation:

- Remove the stones from the prunes

- Crush the entire quantity of dried fruit with a hand blender.

- Add the remaining ingredients.

- Optional: stir in the whipped cream

DESSERTS FROM LEFTOVERS

DRIED FRUIT DISH

WITH APPLE SAUCE & YOGHURT

164

It makes sense to check the fruit basket from time to time.

Fruits (e.g. bananas, apples or pears etc.) that have been

purchased in larger quantities can begin to rot. It would be nice if

the fruit could then be used for dessert. The taste can be refined

with raisins, cinnamon, cloves, honey, vanilla sugar, cardamom

etc.

Suggestions:

- Baked apples (which could also use jam leftovers - in

combination with chopped nuts and spices)

- Baked bananas

- Banana yoghurt

- Drinking yoghurt of any kind

- Steamed pears

FRUIT LEFTOVERS

165

We can also process leftovers into cold dips or dressings (chickpea curry, soups, sauces, etc.).



10 30 60 80 100 120 140

Soy milk 0,2 0,7 1,4 1,8 2,3 2,7 3,2 L

Apple cider vinegar

1,5 4,5 9 12 15 18 21 Tbsp

Salt 0,5 1 2 3 3,5 4,5 5 Tbsp

Mustard 1 3 6 8,5 10,5 12,5 14,5 Tbsp

Sunflower oil 0,4 1,3 2,6 3,5 4,4 5,2 6,1 L

Preparation:

If prepared during the course see page 53

- Combine all ingredients except for the oil into a large

container and mix well with the small Robot-Coupe hand

blender

- Add the oil slowly (taking about 1-2 minutes per 1L bottle)

and continue to blend until the mayonnaise has reached a

thick consistency

- If the mixture is getting too thick you can add more soy milk

SPREAD/DIPS

MAYONNAISE (EGG FREE)

166

The tomato spread is served during breakfast and lunch.



At least prepare:

Tomato puree 3,2 kg

Olive oil 900 ml

Sugar beet syrup 6 Tbsp

Basil 18 Tbsp

Oregano 7 Tbsp

Coriander ground 7 Tbsp

Paprika 7 Tbsp

Curry 2 Tbsp

Chives (in freezer) 24 Tbsp

Lemon juice 12 Tbsp

Salt and pepper To taste

Fresh herbs from the garden, if available

To taste

Preparation: Mix all ingredients well.

TOMATO SPREAD

167



15 40 60 75 100 130 150

Sunflower seeds, roasted

0,1 0,3 0,5 0,6 0,75 1 1,1 kg

Onions 0,1 0,3 0,5 0,6 0,75 1 1,1 kg

Mustard 0,5 1 2 2,5 3 4 4,5 Tbsp

Marjoram 0,5 1 2 2,5 3 4 4,5 Tbsp

Bay leaves 0,2 0,5 0,7 1 1,2 1,6 2 Tbsp

Juniper 0,2 0,5 0,7 1 1,2 1,6 2 Tbsp

Butter or margarine

0,5 1 2 2,5 3 4 4,5 Tbsp

Water As required

Salt and pepper Season to taste

Preparation:

- Cut onions into small pieces and fry until translucent

- Mix all ingredients in the Robot Coupe blixer to a

homogeneous mass, if necessary add water to get the

desired consistency

- Info: It succeeds also without laurel and juniper

ONION SUNFLOWER SPREAD

168


Ingredients

Peanut butter 2 kg

Miso 1 kg

Tahini 600 g

Syrup 520 g

Lemon juice 400 ml

Soy sauce 200 ml

Turmeric 3 Tbsp

Chilli Season carefully

Preparation: Mix all ingredients well and serve.

VIETNAMESE SPREAD

169


15 40 60 75 100 130 150

Water 3 8 12 15 20 26 30 L

White cabbage 1,5 4 6 7,5 10 13 15 kg

Carrots 0,2 0,6 1 1,2 2 2,1 2,4 kg

Vegetable broth 75 200 300 375 500 650 750 g

Caraway Season to taste

Salt and pepper Season to taste

Onions Optional

Preparation:

- Fry the onions translucent in oil

- Add the white cabbage and carrots and sauté

- After a few minutes add the vegetable stock with water +

caraway seeds

- Simmer for 30-60 minutes until the white cabbage is soft

- Season to taste with salt and pepper

SOUPS

WHITE CABBAGE STEW

170

The basic tomato dressing should always be available.

Please always label the dressings sufficiently when main

allergens are added (soya, gluten, lactose, celery, mustard, nuts,

sesame seeds).

DRESSINGS

171


Quantities for a white bucket (approx. 10 litres)

Sunflower oil 2,6 L

Olive oil 380 ml

Water 3,1 L

Vinegar 2,6 L

Lemon juice 3 Tbsp

Salt 1 Tbsp

Sugar 0,5 Tbsp

Soy sauce 300 ml

Oregano 0,5 Tbsp

Basil 0,5 Tbsp

Mustard 2 Tbsp

Preparation:

- Put all ingredients in a 10L bucket

- Puree with the big hand blender

ITALIAN DRESSING

172



Yogurt 3,4 L

Apple vinegar 860 ml

Olive oil 860 ml

Water 860 ml

Honey 860 ml

Mustard 860 ml

Cumin 0,6 TBSP

Pepper 0,6 TBSP

Salt 0,6 TBSP

Herbs de Provence 6 TBSP

Roasted sunflower seeds

860 ml

Preparation:

- Mix all ingredients - except the herbs and sunflower seeds

– with a hand blender

- Wash and chop herbs

- Roast and grind sunflower seeds

- Mix into the sauce

YOGHURT DRESSING WITH MUSTARD &

HONEY

173



15 40 60 75 100 130 150

Peanut butter

3 8 12 15 20 26 30 Tbsp

Lemon juice 2 5 7 9 12 15 18 Tbsp

Water 0,09 0,25 0,4 0,5 0,6 0,8 0,9 L

Yogurt 1 3 4,5 5,5 7,5 10 11,3 cups

Salt 0,2 0,5 0,7 0,9 1,2 1,6 1,8 TBSP

Pepper 0,2 0,5 0,7 0,9 1,2 1,6 1,8 TBSP

Preparation: Pour all ingredients together and mix with a hand

blender

NUT AND LEMON DRESSING

174



Sunflower oil 3,3 L

Olive oil 3,3 L

Vinegar 1500 ml

Pepper 3 TBSP

Salt 3 TBSP

Mustard 3 TBSP

Tarragon 3 TBSP

Basil 1,5 TBSP

Oregano 1,5 TBSP

Honey 6 TBSP

Tomato puree 3 TBSP

Preparation:

- Put vinegar in the mixer, slowly add the oil

- Add the herbs and spices

- Mix slowly for 1 minute

FRENCH DRESSING

175


Ingredients Quantities for a white bucket (approx. 10 litres)

Sunflower oil 900 ml

Olive oil 900 ml

Apple vinegar 900 ml

Water 2,7 L

Pepper 3,5 Tbsp

Salt 6 Tbsp

Tomato puree 670 ml

Oregano 2,5 Tbsp

Basil 2,5 Tbsp

Cumin 2,5 Tbsp

Herbs of Provence 2,5 Tbsp

Roasted sunflower seeds

750 ml

Sugar As required (if tastes too sour)

Preparation:

- Place all ingredients in a white 10L bucket

- Puree with a hand blender

Do not add major allergens: Gluten, soy, lactose, nuts

(peanut butter), sesame (tahini), mustard and celery!

BASIC TOMATO DRESSING WITHOUT MAJOR ALLERGENS

Documents

RECIPE BOOK DHAMMA DVĀRA