KRONEN calendar

Ingredients for 10 servings

• 1 kg palm hearts
  
• 2 cauliflowers
  
• 3 broccolis
  
• 2 onions
  
• vegetable stock
  
• 0.2 kg parmesan
  
• herb oil
  
• white wine
  
• spices
  

Preparation

• wash the vegetables and make vegetable rice out of them
  
• peel and dice the onions
  
• sauté onions and vegetables in herb oil, slowly deglaze with white wine and vegetable stock
  
• when the vegetables have the desired consistency, fold in parmesan, season and serve
  

The KUJ V cube, strip and slice cutting machine efficiently cuts e.g. Broccoli and cauliflower stems or carrots into vegetable rice.

Ingredients for 10 servings

• 3 kg Jicama
  
• 20 eggs
  
• 1 l cream
  
• 0.5 kg purple carrots
  
• 5 tomatoes
  
• herbs
  
• 5 shallots
  
• spices
  

Preparation

• peel jicama and shallots, wash the tomatoes
  
• cut tomatoes, jicama and shallots in thin slices, layer in a casserole
  
• blend the eggs with cream, flavor and pour into the casserole
  
• cook at 160° for about 35 minutes
  
• peel the purple carrots, stamp, blanch and season
  
• finely chop the herbs
  
• garnish tortilla with the purple carrots and herbs
  

The Jicama is peeled with the PL 40K potato peeling machine and cut into fine slices with the HGW manual grid cutter.

Ingredients for 10 servings

• 2.5 kg pumpkin
  
• 5 red onions
  
• 1.5 kg chanterelles
  
• Rosemary
  
• 1 clove of garlic
  
• Spices
  

Preparation

• cut the pumpkin in half, peel and dice
  
• peel the onions and garlic, roughly dice them, then fry in a pan together with the pumpkin
  
• wash the chanterelles
  
• shortly sauté the chanterelles in a hot pan and add them to the pumpkin
  
• season, garnish with rosemary and serve
  

The GEWA 3800V PLUS washing machine gently removes dirt from the chanterelles.

Ingredients for 10 servings

• different fruits and vegetables, 3 kg each (e.g. zucchini, eggplant, sweet pepper, pineapple, melon)
  
• 2 baguettes
  
• herbs
  
• 1.5 kg sour cream
  
• lemon grass
  
• spices
  

Preparation

• prepare the fruits and vegetables, cut in desired forms
  
• put the fruits and vegetables on „lemon grass skewers“
• season and grill the skewers
  
• slice and grill the baguettes
  
• finely chop the herbs, mix with sour cream and season

The TONA S180K cutting machine cuts fruit and vegetables efficiently into segments.

Ingredients for 10 servings

• 5 dragon fruits
  
• 1 kg salmon fillet
  
• 0.1 l passion fruit juice
  
• Spices
  
• 4 ripe mangos
  
• 1 shallot
  
• 30 g ginger
  
• 4 garlic cloves
  
• 250 g brown sugar
  
• 1 orange
  
• 1 lime
  
• 200 ml apple vinegar
  
• 1 red pepper
  
• 1 cinnamon stick
  
• 1 tablespoon of mustard seeds
  
• 100 g raisins
  

Preparation

• wash the pepper, core it and chop it
  
• peel and chop garlic and ginger
  
• peel the shallot and cut in small cubes
  
• cut the mangos in half, peel and dice
  
• cut orange and lime in half, press out the juice
  
• mix the prepared ingredients in a large pot, let simmer for at least two hours, while stirring approximately every 15 minutes, then let it cool down
  
• peel the dragon fruit and cut in slices
  
• marinate the dragon fruit with passion fruit juice and mango chutney
  
• flavor the salmon fillet, sauté and leave to simmer briefly
  
• serve

Mangos are peeled within seconds using the FP20 mango peeling machine. PGW pneumatical grid cutter

Ingredients for 10 servings

• 0.5 kg rice
  
• 0.3 kg colored quinoa
  
• Vegetable stock
  
• 2 kg different vegetables
  
• 0.2 kg mixed berries
  
• Spices
  

Preparation

• Prepare, stamp and blanch the vegetables
  
• Boil and season the rice/quinoa
• Fill the bowl, garnish with stamped vegetables and berries

The different stamped out figures are created using the PGW pneumatical grid cutter

Ingredients for 10 servings

• 1 kg Jackfruit (peeled)
  
• 0.5 l sour cream
  
• 0.25 l BBQ Sauce
  
• 10 tortilla wraps
  
• 1 Chinese cabbage
  
• 0.3 kg baby leaf
• spices

Preparation

• Prepare the jackfruit and pull them
• Grill and marinate the jackfruit with BBQ sauce
  
• Flavor the sour cream
• Cut, sauté and flavor the Chinese cabbage
  
• Wash the baby leaf
  
• Coat the wraps with sour cream, add baby leaf, Chinese cabbage, jackfruit and roll them
  
• Slice and serve
  

The pulled jackfruit is easily prepared with the GS 10-2 belt cutting machine with the tearing knife.

Ingredients for 10 servings

• 7 avocados
• 0.4 l cream
• Vanilla
• Sugar
• 7 gelatin leaves
• 0.05 kg oranges
• 0.05 kg apples
• 0.15 kg mixed berries

Preparation

• peel and core the avocados
  
• cut the avocados in cubes, mix in a blender
  
• flavor the puree with sugar and vanilla
  
• soak and dissolve the gelatin, add to the avocado mixture
  
• whip the cream, carefully fold it in the mixture and fill it in small bowls
  
• peel the oranges and apples
  
• cut thin strips out of the orange zest and cut the apples into small sticks
  
• candy the orange strips and dry the apple sticks
  
• garnish the mousse with candied oranges, apple sticks and berries
  

Large amounts of avocado can be processed gently and efficiently with the Convenience Avocado Line.

Ingredients for 10 servings

• 3 kg butternut pumpkin
• 5 shallots
• 2 chili peppers
• thyme
• 0.25 kg butter
• flour
• milk
  
• vegetable stock
• 0.25 kg mozzarella (grated)
• 0.1 kg parmesan
  
• 0.15 kg pumpkin seeds
  
• ½ toast
  
• spices

Preparation

• peel the butternut pumpkin, then cut in half and in thin slices
  
• sauté the shallots and thyme in butter. Add flour, pour milk and vegetable stock, stir until smooth, let simmer for 3 minutes, flavor with spices
  
• layer the pumpkin slices and shallot rings with sauce in a casserole, sprinkle with mozzarella and parmesan, then bake in the oven –fan setting at 180°C- for about 45 minutes
  
• garnish with croutons and pumpkin seeds
  

The pumpkin is perfectly peeled with the AMS 220 pineapple and melon peeling machine.

Ingredients for 10 servings

• 1,5 kg palm hearts
• 2 shallots
• 1 chili pepper
• garlic
• 10 shrimps
• 1 bunch of parsley
• 1 bunch of dill
• 1 bunch of chive
• 1 lemon
• oil
• spices

Preparation

• Finely chop the parsley, dill, chive and lemon zest, mix with oil and salt
  
• Cut the palm hearts in thick spiral noodles and blanch them
• Shortly fry the shrimps, shallots, chili peppers and garlic
• shortly sauté the palm hearts in a pan with the gremolata, put on a plate, place the shrimps above them, serve

The linguine are cut perfectly with the KRONEN SPIRELLO 150 vegetable spiral cutting machine.