Team Milram




Ingredients for 4-6 servings: 75 g raw ham or bacon 125 g MILRAM Benjamin cheese, 48% fat per 100 g dry 275 g puff pastry sheets (Chilled or frozen) 1 egg yolk, 1 tablespoon of milk or water 1 tablespoon chopped herbs - thyme, oregano, rosemary Baking paper For the dip: 2 packets MILRAM PaprikaQuark 1 teaspoon of tomato purée 1 small red pepper, diced 2 tablespoons chopped chives

Preparation: If using frozen puff pastry, thaw and roll out. Cut chilled puff pastry sheets in half. Cut the ham and cheese into small cubes. Whisk egg yolk and water and stir in herbs. Brush the pastry with the egg mixture, sprinkle with the ham and cheese and roll up, starting at the narrow end. Cut into slices about 1 cm thick. Place on a baking tray lined with baking paper. Bake in a pre-heated oven at 175°C for about 15-18 minutes. Brush with the remaining egg mixture towards the end of the baking time. Add tomato purée, diced pepper and chives to the PaprikaQuark. Tastes best served with a glass of beer!



Ingredients for 6-8 servings: 24-32 Agrarfrost oven croquettes (Prepare according to instructions) 1 kg beef fillet 2 tablespoons olive oil 2 onions, finely chopped 2 cloves of garlic, finely chopped 500 g beef tomatoes (skinned, de-seeded and diced) 1 bay leaf Salt and pepper 2 dl red wine (or water) 1/8 l brown gravy (ready made) For the crust: 50 g MILRAM butter 1 bunch of flat parsley, finely chopped About 50 g breadcrumbs 300 g MILRAM Rahmkäse, cubed 150 g roasted pine kernels

Preparation: Grease a casserole dish with butter. Heat the olive oil and brown the meat from all sides, then leave to drain on a sieve. Add some more olive oil and simmer onions, garlic, tomatoes and the bay leaf for about 5 minutes. Add the red wine or water and gravy and simmer for another 2-3 minutes. Add the spring onions and meat, season to taste and stir thoroughly. Place everything in the casserole dish. For the crust, melt butter in a pan and mix with breadcrumbs and parsley. Take off the stove and leave to cool for a moment before covering the meat (partially) with the MILRAM Rahmkäse and breadcrumb mixture. Bake in a pre-heated oven at 200°C for about 20 minutes until golden. Garnish with the roasted pine kernels and serve with croquettes.



Ingredients for 4 servings: 1/2 l MILRAM Zitronen-Buttermilch 1 four-pack MILRAM Meerrettich-Quark (4x62.5 g = 250 g) 1 jar of pickled beetroot 120 g cucumber 2 tablespoons of wine vinegar Salt, white pepper 1 tablespoon chopped dill For garnishing: Slices of lemon and small bunches of dill

Preparation: Blend buttermilk and quark. Cut pickled beetroot into thin strips, or grate coarsely. Grate cucumber coarsely and stir both into the mixture of quark and buttermilk. Season to taste with 1/2 cup of beetroot juice, vinegar, salt and pepper. Mix in dill to finish. Serve well chilled and decorate with slices of lemon and dill. Tip: Buy pre-cut pickled beetroot strips.



Ingredients for 4 servings: 4 thin turkey breast fillets (about 120 g each) 4 thin slices of MILRAM Burlander Leicht cheese 5 tablespoons soy sauce 2-3 teaspoons maple syrup Sambal Oelek (according to taste) 1 whole celery (about 100 g of which for the filling) 4 teaspoons rapeseed oil 2 tablespoons peanuts 1 clove of garlic, crushed 2 tablespoons MILRAM FrühlingsQuark Freshly ground pepper 1 tablespoon cornflour 200 ml ready made vegetable stock 50 ml dry white wine

Preparation: Mix the soy sauce with the maple syrup and Sambal Oelek and brush both sides of the turkey breast with the mixture. Cut the celery into fine strips and sauté in the rapeseed oil. Add peanuts and season to taste with soy sauce and freshly ground pepper. Place 1 slice of MILRAM Burlander cheese on each piece of turkey. Then stir the celery-peanut-mixture and garlic into the FrühlingsQuark. Cover the turkey meat evenly with the quark mixture. Roll the turkey fillets and secure with a toothpick. Heat the rest of the oil in a pan, dust the turkey roulades with cornflour and brown from all sides at high temperature. Pour in the vegetable stock and white wine, then cook for about 30 minutes at medium temperature. Tip: Serve with cooked celery (about 200 g) and small new potatoes.



Ingredients for 4-6 servings: 300 g freshly made puff pastry or 6 frozen puff pastry sheets 1 egg yolk 1 tablespoon milk 125 g MILRAM Benjamin cheese (48% fat per 100g dry) Baking paper Dips: MILRAM TomatenQuark MILRAM PaprikaQuark MILRAM KnoblauchQuark

Preparation: Thaw out the pastry sheets and roll lightly. Whisk milk and egg yolk together and brush the pastry sheets with the mixture. Grate cheese and sprinkle onto 3 of the sheets. Cover with the other 3 sheets and press them on lightly. Cut into strips of about 1.5-2 cm each and twist each strip into a spiral. Place spirals on a baking sheet lined with baking paper and brush with the rest of the egg yolk. Place on middle rack of the oven and bake at 200°C for about 10-12 minutes. Tip: Serve with cubes of MILRAM cheeses: MILRAM Butter Rauchveredelt, MILRAM Maurice Chili and MILRAM Maurice Roter & Grüner Pfeffer.



Ingredients for 3 servings: 2-3 eggs, per person 1 tablespoon of water Salt Freshly ground pepper 3 courgettes (350 g) 125 g mushrooms 2-3 spring onions (150 g) 2 red onions 250 g small tomatoes or cherry tomatoes 40 g MILRAM butter 200 g MILRAM Pfefferkäse

Preparation: Wash the vegetables. Cut courgettes and mushrooms into slices about 1/2 cm thick. Cut the onions into fine rings. Melt half of the butter in a large pan and braise the vegetables lightly. Cut the tomatoes in half. Cut the cheese into small cubes of about 1/2 cm. Take one portion of eggs, crack and whisk with water, salt and pepper. Melt the rest of the butter in a second pan (about 22 cm in diameter) and pour in the egg mixture. Add about 1/4 of the vegetable mix and a few halved tomatoes. Sprinkle with about 50 g of cheese. Cover the pan with a lid and let the frittata set at a low temperature for about 5-7 minutes. Repeat the procedure until all four cheese frittatas are ready. Serve with a mixed salad.



Ingredients Short crust pastry: 200 g flour 60 g MILRAM butter 1 level teaspoon salt 130 ml MILRAM full-cream milk Topping: 2 packets MILRAM FrühlingsQuark 2 egg yolks 50-70 g lardons (diced bacon) 50 ml MILRAM whipping cream Salt MILRAM butter 2 bunches of spring onions Chives and pepper to garnish

Preparation: For the short crust pastry, mix flour and salt together and make a well in the middle. Add the MILRAM butter in small flakes and knead into a smooth dough, adding the milk. Leave the dough in the fridge to rest for an hour or over night. Then roll the dough very thinly and cut into squares of about 10 x 10 cm. Place squares onto a baking tray lined with baking paper. For the topping, blend 2 packets of MILRAM FrühlingsQuark, 2 egg yolks, salt to taste and cream to a smooth texture and spread the topping onto the pastry squares, leaving a bit of space around the edges. Sprinkle with spring onion rings, lardons and small flakes of MILRAM butter. Place in a preheated oven (electric oven: 200°C / gas oven: Level 3) for about 25-30 minutes. Decorate with chopped chives and freshly ground black pepper. Tip: The FrühlingsQuark slices are delicious either hot or cold and are an ideal snack for any spring party!



Ingredients for 4 servings: 125 g shrimps (peeled) 125 g crabmeat 3 spring onions (125 g) 125 g mushrooms 20 g MILRAM butter 200 g tomatoes Juice of 1 lemon Salt, freshly ground pepper For the sauce: 2 tablespoons of MILRAM Schmand 1/2 cup cream 1 teaspoon of tomato purée 80 g grated MILRAM Benjamin cheese, 48% fat per 100g dry Lemon pepper, salt

Preparation: Wash the tomatoes, peel the onion. Carefully rinse and dry the mushrooms. Slice mushrooms, cut onions into rings. Sauté onion and mushrooms in a small amount of butter. Remove the tomato seeds, cut tomatoes into cubes and mix with shrimps and crabmeat. Season with lemon juice, salt and pepper. Place in an ovenproof dish. Blend all ingredients for the sauce and season to taste with salt and pepper. Pour over the other ingredients and bake for about 10-15 minutes at 200°C in a preheated oven. Serve with French bread and white wine. Tip: You could also use scallop shells instead of the ovenproof dishes.



Ingredients for 4 servings: 8 sole fillets 16 spears of asparagus, cooked 4 small onions or shallots 1-2 limes 4 tomatoes 125 g mushrooms 200 g MILRAM Benjamin Leicht cheese 1/4 l dry white wine Freshly ground pepper Dill for garnishing Select olive oil Salt

Preparation: Marinate the fillets of sole in lime juice with salt and pepper for about 15 minutes. Place two spears of asparagus on each fillet, then roll into a roulade and secure with thread. Place in a pan together with wine and marinade and cook for about 10 minutes at low heat. Cut the onions in half and sauté in the olive oil. Add the tomatoes, washed and cut into fine slices, and mushrooms, and stew until the sauce thickens. Place the sole roulades on a serving platter. Add the MILRAM Benjamin Leicht cheese to the tomatoes and keep warm until it melts, and then mix it with the tomatoes. Cover the fish with the mixture. Decorate with slices of lime and dill. Tip: Serve with roquette salad (salad dressing with MILRAM sour cream).



Ingredients for 4 servings: 800 g waxy poatatoes 4-5 tablespoons oil 1 teaspoon paprika (sweet) 1 teaspoon curry 1/2 teaspoon salt, freshly ground pepper 1 packet MILRAM OlivenFetaQuark 2 teaspoons pesto from the jar 1 packet MILRAM FrühlingsQuark 2 tablespoons mixed, chopped herbs or chives 2 boiled and diced eggs 2 tablespoons cream 1 packet MILRAM PaprikaQuark 1 small can (50g) trout caviar 1 tablespoon capers 1 tablespoon sliced olives

Preparation: Wash the potatoes, cut them into wedges and bake them in oil. Season them with the paprika, curry, salt and pepper. Put them on an oiled baking tray and bake them in the hot oven at 175°C for about 25-30 minutes. For the dips enhance the respective curds with the ingredients stated below. Tip: The potatoes should be young and with a light peel, e.g. Nicola, Sieglinde



Ingredients for 4 servings: 10 pieces of gelatine 100 ml orange juice 2 tablespoons orange or lemon liqueur 1 teaspoon sugar 1/2 l MILRAM lemon buttermilk rubbed-off peel of an untreated lemon 100 g raspberries mint or lemon balm

Preparation: Season to taste the orange juice with the orange or lemon liqueur and sugar. Soak 2 pieces of gelatine in cold water, squeeze it out and melt it using the double-boiler method or the microwave. Stir it with the orange juice, the orange or lemon liqueur and the sugar. Put it into 4 moulds and let it cool down. Soak the rest of the gelatine, sqeeze it out and melt it. Stir in the lemon buttermilk and the lemon peel and put it on the hardened orange jelly. Put it into the fridge until it got completely stiff. To topple them dip the moulds into hot water. Arrange everything on a plate with the raspberries and the mint or lemon balm.



Ingredients for 4 servings: 1 bowl of rocket (125g) 1 big radicchio salad 12 slices of MILRAM Burlander Leicht (cut to 2mm) 12 cherry tomatoes 12 radishes 6 slices of bacon 50g walnuts 50g pignolia 1 bowl of garden cress 1 untreated lemon 2 cans of MILRAM Natur-Joghurt (about 300g) salt and pepper from the mill 1 MILRAM cutter „leaf form“

Preparation: Wash the lemon, rub off the peel and press out the juice. Blend the MILRAM Natur-Joghurt, the rubbed off lemon peel and the juice and season it to taste with salt and pepper. Cut the MILRAM Burlander Leicht with the cutter into the leaf form and put it back in the refrigerator. Wash the rocket without the stems, spall the radicchio and pluck it into pieces (don’t cut them!), and wash it together with the rocket (let the salad steep in the water for about 20 minutes and it will become firmer). Cut the tomatoes into quarters and the radishes into wafer-thin slices. Spin the salad (either with a salad spinner or with a dry kitchen towel). Arrange the salad on plates, put the quartered tomatoes on it and bespread it with the sliced radishes. Put the salad sauce on the salad with a spoon. Sprinkle the chopped garden cress over the salad, roast the bacon in a pan until it is slightly cross and arrange it at the edge of the plate around the salad. Finally, put the MILRAM Burlander Leicht over the lukewarm bacon, roast the walnuts/pignolia in a pan and strew them over the salad Tip: Vegetarians can substitute the bacon with a bigger amount of nuts. Serve the salad with freshly toasted pumpkin seed bread.



Ingredients for 4 servings: 1 pack of ready-made pizza dough 1 piece of MILRAM Burlander of about 200 g 200 g MILRAM Creme Fraiche 2 teaspoonful of MILRAM Butter 200 g shallots 400 g fresh forest mushroom mix 1 small tie of parsley salt and pepper from the mill 1 MILRAM cutter „leaves“

Preparation: Peel the shallots and cube them. Clean the forest mushrooms dry and cut them into thin slices. Wash the parsley properly, speckle it dry with a tea towel and chop it finely. Roast the MILRAM Butter, the shallots and the forest mushrooms in a hot pan, season it to taste with the salt and pepper from the mill, put everything on a colander and let it cool and drip off. Roll out the ready-made pizza dough, cut out 12 leaves with the cutter and put them onto a baking tray with baking paper. Put the MILRAM Creme Fraiche on the cut out dough with a spoon and top it with the mushroom mixture. Then grind the MILRAM Burlander, bestrew everything with it and bake the leaves for about 10-12 minutes in a preheated oven at 180°C. Tip: The Pizzini are an excellent starter and taste delicious as a snack with salad.



Ingredients for 4 servings: 4 chicken filets of about 180 g salt, freshly ground pepper, sweet paprika powder 30 g butter or oil 100 ml chicken stock 20 g butter 1 tablespoonful of flour 2 packets of MILRAM FrühlingsQuark 2 packets of mixed frozen herbs or 1/2 packet of green sauce herbs, chopped 1-2 teaspoonsful of lemon juice 1 swatted clove of garlic salt, pepper, 1 dash of sugar

Preparation: Wash the chicken filets, speckle them dry and season them. Heat the butter or oil, roast the chicken filets from both sides, cover them and cook them on a low temperature for about 15-20 minutes. Meanwhile prepare the sauce. Cook the chicken stock. Knead the butter and the flour, whisk it into the stock and bind it. Blend it with the herbs and the MILRAM FrühlingsQuark. Season it to taste with the lemon juice, the garlic and the spices. As a side dish, rice can be served. Tip: Blend the MILRAM FrühlingsQuark with an immersion blender into the sauce. To make the sauce greener, puree some ready-to-serve spinach (frozen spinach) into it.



Ingredients for 4 servings: For the dough: 250 g flour 3 small eggs 4-5 teaspoonsful of olive oil or sun flower oil 1 teaspoonful of salt 1 packet of MILRAM Feta-OlivenQuark For the sauce: 400 g ripe tomatos 1 clove of garlic 1 spring onion 1 tablespoonful of chopped black olives salt, freshly ground pepper juice of one lemon 4-5 tablespoonsful of olive oil or sun flower oil

Preparation: Put flour, eggs, oil and salt into a bowl and make a firm dough with the dough hooks of a hand mixer. Roll it out on a plate and cut it into two halves. Put each 5 cm one teaspoonful MILRAM Feta-OlivenQuark onto the dough. Spread water thinly on the second dough plate and put it onto the first. Press on the edges around the stuffing and cut out sqares with a knife or. Cook in boiling, salted water for about 2 minutes. For the sauce, pour the tomatos with hot water, skin them, quater them, seed them and cut them into stripes. Mix the cut onion with the swatted garlic and the onions. Season it with lemon juice, oil, salt and pepper and serve it on the hot ravioli.



Ingredients for 4 servings: 1 large untreated orange 1/4 l orange juice 1 tbsp orange marmalade 1 level tbsp sugar 30 g starch 1 l Milram orange fruit whey drink 1-2 tsp lemon juice 1 egg white 1 level tbsp sugar Salted water

Preparation: Wash the orange. Grate strips of rind using a zester. Then peel orange and cut into slices. Set aside. Bring orange juice, marmalade, sugar and part of the orange zest to the boil. Thicken using starch mixed with a small quantity of water. Mix in orange fruit drink and add lemon juice to taste. Beat the egg whites until stiff and fold in the sugar.Scoop out small meringue balls with a teaspoon and simmer in boiling water until done. Fill the iced fruit punch into 4 bowls, top with orange slices and 3 meringue balls per bowl. Garnish with orange zest. Tip: This iced fruit punch can also be prepared using blackcurrant whey drink. Instead of orange juice, use blackcurrant juice and blackcurrants.



Ingredients for 4 servings: 1/2 l diet multivitamin fruit whey drink 3 tbsp Cointreau or rum 1 tsp icing sugar 8 sheets of gelatine 100 ml sweet cream 1 tsp vanilla sugar 300 g seasonal fruit (strawberries, blueberries, bananas, grapes) 1 tsp sugar or icing sugar 1 ring mould (approx 1 l volume)

Preparation: Mix together the multivitamin whey drink and the Cointreau or rum and icing sugar. Soak the gelatine in cold water, squeeze out and dissolve in a water bath or in the microwave. Mix with the multivitamin drink. Pour into a chilled ring mould and allow to set for a short while in the freezing compartment. Pour the liquid into the ring mould. This will leave you with about 2-3 cm on top. Mix the remaining juice that has not yet set with the whipped cream, which has been sweetened with vanilla sugar, and pour it back into the ring mould. Allow to set completely in the fridge. Dip into hot water to turn it out of the mould. Serve filled with sweetened fruit salad. If you like, garnish with whipped cream. Tip: The mould should be pre-chilled for this recipe to enable the juice to set at the rim as quickly as possible.



Ingredients: 100 g Milram Vitality white peach buttermilk drink 40 ml mango juice 60 ml coconut milk 2 ice cubes 1 peach slice to garnish

Instructions: Put the ice cubes in the shaker and add all ingredients. Close the shaker and give it a good short shake. Pour the drink into a long glass. Decorate the rim of the glass with a peach slice and serve with a straw.



Ingredients: 50 g strawberries 1 tsp lemon juice 1/2 tsp honey 100 g Milram Vitality diet strawberry buttermilk drink 1 strawberry to garnish

Instructions: Place the cleaned strawberries with the lemon juice, honey and buttermilk drink into the blender. Blend thoroughly for around 15 seconds. Pour the mixture into a glass. Decorate the glass rim with a strawberry.