Gorenje cookbook

Welcome to the Gorenje cookbook

We are happy to introduce a cookbook of top-class recipes resulting from years of experience, testing and research in the field. By combining everyday ingredients found at your local store, and with cunning use of the many innovative functions of the Gorenje ovens, you will see truly superior results in the form of delicious and wholesome meals. Tasty meat, succulent fish, vegetables full of vitamins, fruit of wonderful colours, side dishes cooked to perfection – all this and much more is now possible in your home kitchen with your new Gorenje oven.

All recipes are intended for use with your Gorenje HomeChef or ProCook oven/steam oven and are specially adjusted to functions and settings of these ovens. They are systematically divided in basic types of food, which will aid you in cooking perfect meals. Each recipe includes a list of required ingredients and a brief description of the cooking method. Moreover, we have provided precise instructions on how to use the many features and options offered by the ovens for truly superior results. To this end, the basic automatic settings are also provided with each recipe, along with a clear definition as to which heater or combination thereof is best suited for the selected dish, what is the optimum cooking temperature and time, and what type of baking dish or pan to choose and which height level to place it on.

Gorenje Cookbook - ProCook 35.6 MB

Recipes

Foie Gras Crème Brûlée

Ingredients

100g Foie Gras
2 Egg Yolks
100ml Heavy Cream
100ml Milk
2 tsp Port Wine
1/2 tsp Seasalt
Black Pepper to taste
Extra Brown Sugar to taste(for browning)

Preparation

1 Preheat oven to 150℃ by using “3D Hot Air” Mode.

2 Foie Gras cut into pieces. Put one thin slice at the base of the ramekins.

3 Boil milk, cream and foie gras. Let simmer for 3 to 4 minutes and then let it cool down.

4 Add egg yolks, port wine, black pepper, sea salt and use a handheld blender to blend until smooth.

5 Sieve egg yolks mixture.

6 Pour mixture into 2 ramekins, bake for 35 minutes using water bath (putting the water in the baking tray) , remove from oven and let cool. Set aside until ready to serve.

7 Just before serving, sprinkle each crème brûlée with brown sugar then use a blow torch to caramelise it.

Pistachios & Mustard Roasted Lamb Rack with Cherry Tomato and Asparagus

Ingredients

1 Rack of Lamb
2-3 tbsp Dijon Mustard
1 tbsp Fresh Rosemary (chopped)
1 tbsp Olive Oil
Sea salt, black pepper to taste

Bread Crumbs Seasonings

15g Dry Bread Crumbs
2 Cloves Garlic (minced)
10g Pistachio (minced)
2g Parsley (chopped)
2g Mint (chopped)

Side dish ingredients

8 pcs Cherry Tomato
80g Asparagus
5g Thyme
2 tbsp Olive Oil
Sea salt, black pepper to taste

Preparation

1 Preheat the oven to 220℃ by using “Grill with Fan” mode.

2 In a small bowl, combine the bread crumb seasonings all together and mix well.

3 Slightly cut the fat above lamb chop, season the lamb chop with rosemary, sea salt and black pepper, rest for about 15 minutes.

4 Heat the skillet and add olive oil, place the lamp chop in skillet and brown all over 2-3 minutes per side over medium heat. Transfer to plate.

5 Lightly coat lamb chops with mustard and cover with bread crumbs mixture.

6 Put the lamb chop to the oven, roast for 12-15 minutes or until the crust starts to turn golden and serve.

7 Put the cherry tomato in a roasting tray, drizzle with olive oil, sea salt and black pepper, and roast for 10 minutes.

8 Boil a pot of water, add 1 tsp sea salt, add asparagus boil for 1-2 minutes.

9 Heat the skillet with olive oil, add chopped garlic and asparagus, stir-fry a while, seasoning with sea salt and black pepper. Serve it.

Pork Knuckle with Apple Sauerkraut

Ingredients

1 Pork Knuckle
6 Bay Leaves
10 White Peppercorn
2 tbsp White Vinegar
2 tbsp Thyme
2 tbsp Rosemary (finely chopped)
2 cans Stout
250g Ready to serve Sauerkraut
8-10 pcs Cornichons
Mustard to serve

Preparation

1 Thawed and wash the pork knuckle, remove the hair if any.

2 Put pork knuckle, peppercorn, bay leaves and white vinegar to a big pot of water over high heat, until it comes to boil, turn to low heat and let it boil for 45 minutes.

3 Drain the pork knuckle, use a fork to poke the pork skin to make as many holes as possible so that skin will be more crispy.

4 Put the pork knuckle in a zipper bag, pour the stout, add the finely chopped rosemary and thyme, soak for at least 2 hours or overnight.

5 Preheat the oven to 220℃ heat by using “Grill with Fan” Mode.

6 Take out the pork knuckle from the zipper bag and keep the stout mixture.

7 Place the pork knuckle on the rack, bake for 45 - 60 minutes over 220℃ or until the skin is golden and crispy. After the first 10 minutes, brush the stout mixture on the skin surface, repeat again after another 10 minutes till the time is up. After repeating these steps, the skin should be golden brown and crispy.

8 Serve with sauerkraut, cornichons and mustard.

Roasted Beef

Ingredients

2.5 lbs Beef Tenderloin Roast
1.5 tbsp Sea Salt
1.5 tbsp Black Pepper
3 tbps Olive Oil
2 cups Bottom Mushroom (sliced)
3 pcs Shallot (sliced)

Sauce Ingredients

1 Clove Garlic (minced)
2 tbsp White Wine Vinegar
2 tbsp Fresh Rosemary
(finely chopped)
1/2 cup Beef Stock
Salt, Black Pepper to taste
2 tbsp Unsalted Butter

Preparation

1 Select the “Auto” mode and enter “Meat”, “Beef” and choose the “Roasted Beef” mode. Enter the weight to start.

2 Remove the excess fat, (keep the excess fat for later use) tie the roast and season with salt, black pepper and olive oil.

3 Mix together rosemary and garlic in a bowl. Add olive oil and mix well.

4 Heat the cast iron skillet at medium high heat, add the excess fat and shallots, stir fry for about 3 minutes. Add the mushroom stir fry for another 1 minute.

5 Add the roast on the pan to pan seared all side.

6 Remove the skillet from heat. Brush the rosemary and garlic on the roast.

7 Put the roast to the oven and insert the meat probe. Set the probe temperature to your preference: 60℃ (medium), 54℃ (medium rare) and 52℃ (rare).

8 Roasted for 45 to 50 minutes or until the probe reach 54℃.

9 Take out the roast from skillet and put it on the plate. Cover with foil to rest for 10 minutes.

10 Bring the skillet to the stove at medium heat, add the beef stock and white wine vinegar to the pan. Simmer until the mushroom sauce thickens.

11 Add the unsalted butter and stir until the sauce is smooth.

12 Cut the roast and serve with the mushroom sauce.

Steamed Clams With Chorizo & White Wine Broth

Ingredients

30g Chorizo (sliced)
2 kg Clams
6-8 Cherry Tomatoes (cut into half)
2 Cloves Garlic (chopped)
20g Fresh Fennel (sliced)
5g Parsley (chopped)
1/2 Lemon
80ml White Wine
Salt, Black Pepper to taste

Preparation

1 Wash the clams, put in a bowl of water with 1 teaspoon salt, soak for 20-30 minutes.

2 Preheat the oven to 190℃.

3 Prepare a pot or deep baking tray, add the clams, cherry tomatoes, chorizo, fennel and chopped garlic.

4 Pour the white wine, seasoning with salt and pepper.

5 Cover with aluminum foil or lid, bake for 25 minutes by using “Clam” mode in AutoMenu until the clams open.

6 Sprinkle the chopped parsley and sever with lemon wedge.

Custard Mooncake

Ingredients

Filling

15g Unsalted Butter
100g Coconut Milk
15g Coconut Milk
15g Cake Flour
12g Custard Powder
18g Sugar
15g Egg
1.5 Salted Egg Yolk

Pastry

40g Unsalted Butter (soften)
25g Icing Sugar
60g Cake Flour
10g Milk Powder
7g Custard Powder
10g Egg (beaten)
1/2 Egg (beaten, bushing)

Preparation

1 Steam the salted egg yolk for 7 minutes, dice into small pieces, set aside.

2 Mix cake flour, custard powder, sugar, coconut milk (15g) and egg in a bowl, mix well.

3 Heat the unsalted butter and the coconut milk (100g) over medium heat, pour the filling mix (step 2) when it becomes boil, keep stirring and turn into low heat to cook until thicken.

4 Add diced salted egg yolk and mix well, let cool then divide into 8 pieces (23g each) , refrigerate for at least 2 hours or overnight.

5 Beat the sotten unsalted butter and sugar together till creamy, add egg, whisk well.

6 Sieve the cake flour, milk powder and custard powder, add in the butter mix, knead it by hand to making a dough.

7 Divide the dough into 8 portion of 24g each, refrigerate for half hour. Preheat the oven to 230℃.

8 Remove the dough from refrigerator, roll each portion into round shape, wrap the filling and seal well, dust with some cake flour.

9 Dust mold with some cake flour, place the mooncake to stamp, demold carefully.

10 Baked in preheated oven for 9 minutes.

11 Remove from oven and brush the egg wash, bake in for 3 minutes till golden brown.

Dutch Baby Pancake

Ingredients

80g Cake Flour (Sift)
2 Eggs
20g Sugar
100ml Milk
10g Unsalted Butter
Mixed Berries
(Strawberries, blueberries, raspberries and red currents) or choose your favourite fruits
Chocolate Syrup
Pitch of Icing sugar for Serving
1 scoop Vanilla Ice-cream

Preparation

1 Put the butter in a cast iron pan and heat the pan in the oven for 10 minutes in 180℃.

2 In a large bowl, add the eggs, sugar, flour and milk, whisk until well combined.

3 Remove the hot pan from the oven, pour the batter into the pan.

4 Use the “3D Hot Air” mode bake for 18-20 minutes over 180℃ heat or until golden and fluffy.

5 Sprinkle chocolate syrup and icing sugar and put the mixed berries and ice-cream on top to serve.

* Could use the casserole if you don’t have cast iron pan.

Drunken Chicken Roll

Ingredients

2 Chicken Thigh Fillet
1 tsp Salt
1 tsp White Pepper

Seasoning

2 tsp Goji Berries
400 ml Water
250ml Shaoxing Wine
1 tsp Salt

Preparation

1 Wash the chicken thigh and pat dry with paper towel, marinate with salt and white pepper for 30 minutes.

2 In a small pot, boil 400ml water and add in the goji berries and salt, boil for 5 minutes over low heat, remove heat and set aside.

3 Lay the chicken onto a piece of foil, skin side down.

4 Roll up the chicken lengthwise, wrap up the chicken in the foil, twisting both sides to form a candy-like bundle, put in steamer for 30 minutes over 100℃ , transfer the chicken to an ice bath, let sit for a while.

5 Unwrap chicken roll from foil and put in a container, pour in cooled (step 2) and Shaoxing wine to cover the chicken roll.

6 Refrigerate overnight. Slice before serving.

Japanese Steamed Egg Custard

Ingredients

3 Eggs
300ml Water
4 Frozen Shrimp
Pinch Shiitake Mushrooms
4-8 Ginkgo
Pinch of Sea Urchin
Pinch of Salmon Roe
Pinch of Coriander

Seasoning for shrimps

Pinch of Mirin, White pepper

Seasoning

2 tsp Dashi Powder
3/4 tsp Japanese Soy Sauce
1.5 tbsp Mirin
Salt to taste

Preparation

1 In a small saucepan, bring water to boil, add all seasoning into the water, add shrimps when the water boiling, remove from heat and let cool.

2 In another bowl, whisk the eggs, then add in the cooled dashi (Step1), mix well.

3 Preheat the steamer to 100℃.

4 Put shrimps, shiitake mushrooms and the ginkgo into the small bowls.

5 Strain the egg mixture through a sieve, pour it slowly into the bowls, cover with plastic wrap.

6 Put in the steamer for 12 minutes, remove the plastic wrap, put sea urchin, salmon roe and coriander on top and serve.

*Dashi powder can be found in Japanese Supermarket.
*Dashi can be replaced by chicken stock and reduce the portion of Japanese soy sauce and salt.

Italian Handmade Chessy Meatball with Tomato Basil Sauce

Ingredients

250g Beef (minced)
250g Pork (minced)
80g Parmesan cheese (grated)
150g Mozzarella cheese (dice)
40g Bread Crumbs

Seasoning

1 Onion (chopped)
1 Egg
3-4 tbsp Water
2 tbsp Olive oil
1 tsp Sugar
1/2 tsp Salt
1 tsp Black pepper
1/2 tsp Paprika
1 tsp Garlic powder
1 tsp Worcestershire sauce

Tomato sauce

3 tomatoes
1.5 tsp Tomato paste
2 Garlic clove (chopped)
2 tsp Sugar
Salt, pepper to taste
1 tsp Olive oil
1 Fresh Basil (granish)

Preparation

1 In a large bowl, combine minced pork and beef, mix well with all the seasonings, stirring in the same direction for a minute.

2 Add Parmesan cheese and bread crumbs, mix well.

3 Preheat the oven to 200℃, prepare a baking tray by lining with aluminum foil.

4 Shape into a 4cm ball, insert mozzarella cheese inside the meatball.

5 Bake for 15 minutes by using “Grill with Fan” mode over 200℃.

6 Peel the tomatoes and cut into dices, heat the skillet with olive oil, add in chopped garlic, stir-fry a while, add diced tomatoes and tomato paste and water, seasoning with sugar, salt and black pepper, simmer for 10 minutes over low heat, sauce done.

7 Serve the sauce over the meatballs, sprinkle with the grated Parmesan cheese and fresh basil.

Roasted Beer Butt Spring Chicken

Ingredients

1 French Spring Chicken
1 tbsp Olive Oil
1 can Stout
2 tbsp Honey

Seasoning

2-3 tbsp Unsalted Butter (soften)
1/2 tsp Thyme
1/2 tsp Rosemary
1/2 tsp Cumin Seeds
1/2 tbsp Sea Salt
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper

Side dish

3-4 pcs New Potatoes (Sliced)
3-4 pcs Cherry Tomatoes
8-10 pcs Baby Carrots
Sea salt, black pepper to taste

Preparation

1 Preheat the oven to 220℃ by using “Grill with Fan” mode.

2 Pour 1/3 beer from the can.

3 Thaw the spring chicken, wash it and pat it dry by paper towel.

4 Mix all the seasoning well in a little bowl, loosen the skin over the breast of the chicken and insert 1/2 seasoning mixture under the skin of the chicken, rub the rest of the seasoning mixture and some olive oil over the entire surface of the chicken. Marinate for 2 hours or overnight.

5 Set chicken on the opened beer can, insert beer into the cavity of the chicken.

6 Use the “Grill with Fan” mode roast for 20-25 minutes till the skin is crispy.

7 Add the new potatoes, cherry tomatoes and baby carrots in a roasting tray, add sea salt, black pepper to taste, put the chicken on top.

8 Remove the chicken from the oven, rub the honey over the chicken surface and bake for another 5 minutes.

9 Rest for 5 minutes before serving.

Slow Cooked Salmon with Dill and Lemon Yoghurt Sauce

Ingredients

2 Fresh Salmon Fillet
2-3 tbsp Olive oil
1/3 pc Lemon
2-3 brunch of Fresh Dill
3-4 stalks Asparagus
Sea salt, Black pepper to Taste

Seasoning

1/2 box Greek Yogurt
2 bunch of Fresh Dill
1tbsp Olive oil
1/3 pc Lemon
Salt, pepper to taste

Preparation

1 Wash the salmon fillet and the asparagus, pat dry. Season with sea salt and black pepper.

2 Cut the lemon into thin slices and chop the dill.

3 Put the salmon fillet and the asparagus into zipper bags, put in the sliced lemon, dill and olive oil, seal the zipper bag and put it on the plates.

4 Put the salmon parcel into the steamer at 50℃ for 30 minutes.

5 Mix all the sauces ingredients well and set aside.

6 Take out zipper bag from the steam oven, take out the salmon carefully from the zipper bag and put the it on top of the asparagus, using the kitchen torch to fire the salmon skin until golden and crispy.

7 Serve with the sauce.

*Choose the good quality of salmon for slow cook.

Spanish Crispy Pork Belly

Ingredients

0.5kg Pork Belly
5-6 stacks Fresh Thyme
2 whole Garlic
Aged Balsamic Vinegar

Seasoning

1 tbsp Kosher Salt
2 tsp Cumin
1 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Cayenne Powder

Preparation

1 Deforest and wash the pork belly, pat dry by using paper towels.

2 Score the skin with a sharp knife with crosshatch marks.

3 In a small bowl mix together the spice rub, rub the pork belly all over with spice rub to ensure it is coated, refrigerate covered for at least 30 minutes.

4 Preheat oven in 180℃ by using Auto “Meat” “Pork Roast” and select the quantity “0.5 kg” mode.

5 Prepare the roasting pan, cut the garlic into half, put the garlics and thyme into the base of the roasting pan and put the pork belly on top (with skin side up) , roast in preseted mode for 1 hour and 25 minutes until the skin is crispy.

6 Remove pan from oven, allow the pork belly to rest for 8-10 mins before slicing.

7 Sprinkle with aged balsamic vinegar to serve.

Steam Crab with Shaoxing Wine and Egg White

Ingredients

2 Crabs
4 Egg White
2 tbsp Shaoxing Wine
100 ml Water
Salt to taste
Shredded Green Onion for
garnishing

Preparation

1 Clean the crab and open the shell. Remove the gills and cut into pieces. Slightly pound the claws.

2 Steam in preheated steamer at 100℃ for 6 minutes.

3 Beat the egg white evenly and add Shaoxing wine, water to mix well. Season with salt.

4 Take out the crabs, save the crab juice, pour the egg white mixture over the crab.

5 Cover with plastic wrap. Steam for 15 minutes until the egg white is set.

6 Sprinkle with shredded green onion and serve.

Chocolate Croissant Bread Pudding

Ingredients

55g Unsalted butter
110g Sugar
1/2 tsp Vanilla extract
or 1 pod Vanilla Bean
3 Eggs (Lightly beaten)
160ml Whipping cream
6 Croissants
55g Dark chocolate Dice
Icing sugar (for sprinkling)

Preparation

1 Preheat the oven to 180℃ by using “3D Hot Air” mode.

2 Melt the butter and grease a casserole with the soft butter.

3 Cut the croissants into bite-sized chuncks and put into in vthe casserole.

4 In a large bowl, whisk the eggs and sugar.

5 In a small pot, put together the wipping cream, melted butter and vanilla extract over medium heat. Remove from heat when the smoke comes out, add in half of the dark chocolate, stir until the chocolate are melted. Let cool and pour in the egg mix (step 4) and mix well.

6 Pour the chocolate egg custard evenly over the croissants. Press any exposed parts of the croissants down using the fork. Let’s sit for 15-20 minutes till the croissants fully absorb the custard.

7 Sprinkle the rest of dark chocolates on top.

8 Cover with foil and bake for 30 minutes under water bath.

9 Remove foil and bake for additional 10 minutes to brown the top.

10 Sprinkle the icing sugar on top.

*serve with the ice cream taste even better.

Matcha Pineapple Bun

Ingredients

Tang Dough starter

20g Bread Flour
100ml Water

Bun

250g Bread Flour
40g Sugar
1/4 tsp Salt
40g Egg
10g Milk powder
4g Instant Yeast
70ml Warm Water
15g unsalted butter

Topping crust

85g Cake Flour
7g Milk Powder
1 tsp Matcha Powder
55g Sugar
15g Unsalted Butter
35g Olive Oil
1 pcs Egg Yolk
1/2 tsp Baking Powder
1 Egg for brushing the bun surface

Preparation

1 Prepare Tang dough starter: Add bread flour and water, heat over low heat in a small pot, keep stirring until thicken like pudding, let cool and set aside.

2 In a small bowl, combine yeast and warm water and mix well.

3 Preheat the oven: “3D Hot Air” mode for 40℃

4 Making bread: Sieve bread flour, milk powder, salt and sugar, mix well, pour in stand mixer, or knead by hand until all ingredients are mixed well.

5 Add egg and water, use medium speed to knead the dough. Add dough starter and yeast mixture, mix well.

6 Knead the dough by stand mixer for 5 minutes. (knead for 10-12 minutes if by hands). Add the soften unsalted butter and mix well.

7 In a bowl, grease some oil, cover the dough with plastic wrap, put in oven to let dough fermented for 30 minutes.

8 Once the dough is ready, press the dough flat to release air on a lightly floured table.

9 Divide the dough into 8 equal parts and shape into a ball, put on a tray with baking sheet, cover with plastic wrap and allow to rise for another 30 minutes.

10 Preheat the oven to 180℃ by using “3D Hot Air” mode.

11 Prepare the Crust: Mixed all the ingredients well and make it into a dough, refrigerate for 20-30 minutes.

12 Divide the crust into 8 portions.

13 Roll the crust in between two sheets of plastic wrap, flatten the crust into circle. Place the crust on the bun.

14 Score the crust surface by a knife with crosshatch marks.

15 Brush the top of the bun with egg wash. Bake for 15 minutes at 180℃.

*Use the dough starter to make the bun more soft.

Foie Gras Crème Brûlée

Pistachios & Mustard Roasted Lamb Rack with Cherry Tomato and Asparagus

Pork Knuckle with Apple Sauerkraut

Roasted Beef

Steamed Clams With Chorizo & White Wine Broth

Custard Mooncake

Dutch Baby Pancake

Drunken Chicken Roll

Japanese Steamed Egg Custard

Italian Handmade Chessy Meatball with Tomato Basil Sauce

Roasted Beer Butt Spring Chicken

Slow Cooked Salmon with Dill and Lemon Yoghurt Sauce

Spanish Crispy Pork Belly

Steam Crab with Shaoxing Wine and Egg White

Chocolate Croissant Bread Pudding

Matcha Pineapple Bun