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With Our Best Wishes for You and Your Families, We Would Like to Thank You for Your Continued Trust Throughout 2018!

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With Our Best Wishes for You and Your Families, We Would Like to Thank You for Your Continued Trust Throughout 2018! With our best wishes for you and your families, we would like to thank you for your continued trust throughout 2018! Mit den besten Wünschen für Sie und Ihre Familie, möchten wir herzlich Danke sagen für Ihr Vertrauen in diesem Jahr! Avec nos meilleurs voeux pour vous et votre famille, nous vous remercions pour la confiance que vous nous avez accordée en 2018! This is Nexell !! It is with pride that the Nexell team and I have prepared this cook book, Christmas card. There is a backstory as to what brought us here, almost one year later. It all started in 2017, when we all celebrated Nexell’s 15th anniversary. The family of one of our team members was diagnosed with ALS. Nothing nice can be said about the situation except we were struggling to see what we could do to help, all of us feeling helpless. Overhearing in one of our many discussions, that simple things, like helping to eliminate daily chores and having a meal prepared, provides much needed relief to the family. This turned into our end of year Nexell team event, where our Angels prepared a number of recipes, in large quantities, packed and frozen, ready to be consumed, when a little relief in the form of a good, healthy & nutritious meal was needed. In your hand is the first edition, with a compilation of said recipes, as well as a few more, to help spice up the holidays and the coming year. This is Nexell!! - with a little personal touch. We hope you enjoy it as much as we did trying these recipes, and preparing this booklet for you. More can be ordered, free of charge at www.nexell.net/thisisnexell. Bonne Appetit !! John Sas (HC – Head Chef) on behalf of the whole Nexell Team Recipes Königsberger Klopse 02 Züri-Gschnätzlets 04 Escondidinho de mandioca 06 Andalusian Gazpacho 08 Strammer Max 09 Mango Chicken 12 Tabbouleh Salad 14 Salmon filet on its bed of leeks 16 Kale with sweet fried potatoes 17 Indonesian Chicken Satay 20 Chestnut Purée Fondant 22 Roasted Chicken 24 Busiate alla Trapanese 26 Le Ndolé Camerounais 27 Stuffed Vegetable “Petits farcis” 29 Notes 31 ANDRE Warum dieses Gericht? Als kleiner Junge bis ins Teenageralter bin ich jedes Jahr mit meiner Mutter meine Grossmutter in Deutschland (Nordrheinwestfalen) besuchen gefahren. Das Rezept wurde über Generationen von der Mutter an die Tochter weitergegeben. Es war von kleinauf mein Lieblingsgericht und durfte während unseres Besuches nie fehlen! Es ist ein einfaches Rezept, typische Hausmannskost, und schmeckt sehr lecker. Übrigens schmeckt es am zweiten Tag aufgewärmt noch viel besser! Als ich meine Frau Silvia kennenlernte bin ich sprichwörtlich auf den Hund gekommen. Nach etlichen Damaltinern (einmal hatten wir sogar einen «wilden» Wurf mit 8 Welpen) haben wir uns jetzt für eine Cockapoo-Dame (American Cocker Spaniel- und Pudelmischung) entschieden und geniessen mit Miley eines unserer liebsten Hobbies: das Wandern in den Bergen. 01 “Königsberger Klopse” or Meatballs Koenigsberg style Ingredients meatballs: 500 g 1 mince (pork and beef) 3 egg tbsp br 1 eadcrumbs onion, finely chopped Salt, pepper , Aromat, Maggy Ingredients sauce: 100 g butter, in fine slices 4 tbs flour 3 tbs capers 1 l water 1/2 lemon (juice) Salt, pepper, Aromat 1 egg yolk How to do it: 1. Mix all the ingredients for the meatballs in a bowl and shape medium sized balls (10-12) 2. Heat the butter in a pan (liquid) and add the flour. With the wooden spoon sweat the flour in the butter (do not let it turn brown!) 3. Stir 1 liter of water with the wire whisk bit by bit (it should not clump up) and season it (including lemon juice). Add capers. 4. Put the meatballs into the sauce and let it cook on a low heat for one hour. 5. Before serving, put the egg yolk in a coffee cup, mix with 3-4 tablespoons of sauce and return to the sauce. Finish! SIDE DISH: boiled potatoes TIME: approx. 35 min. QUANTITY: 4 people 02 CLAUDIA Als ausgewanderte Deutsche und gefühlte Halbschweizerin gibt es viele Schweizer Gerichte, die ich gerne habe, vor allem mit Käse. Züri-Gschnätzlets ist dennoch eines meiner Schweizer Lieblingsgerichte, da es mich an meine Kindheit erinnert: ein typisches Sonntagsgericht mit Fleisch, viel Sauce (oooh ja!) und einer leckeren Beilage. Als Naturkind liebe ich es, meine Mahlzeiten mit Kräutern aus dem heimischen Garten sowie mit Wildkräutern und Wiesenblumen “aufzupeppen”. Noch etwas unbedarft auf dem Gebiet? Einfach mal ausprobieren: nebst der Petersilie, etwas Wiesensalbei und eine Rotklee- oder Gänseblümchenblüte - ein Genuss! Sieht übrigens nicht nur schön aus sondern ist obendrein auch sehr gesund! Ingredients: “Bratbutter” or rapeseed oil for frying 800g sliced veal (à la minute) 1 tbsp flour 0.75 tsp salt Little pepper 1 onion, finely chopped 200 g mushrooms, in fine slices 1 dl white wine 2.5 dl cream 1 dl meat broth 1 tbsp Maizena Salt, as needed Pepper, as needed 3 tbsp flat-leaved parsley, finely chopped 03 “Züri-Gschnätzlets” or Diced veal Zurich style How to do it: 1. Preheat oven to 60 degrees, preheat plates. 2. Heat Bratbutter/ rapeseed oil in a frying pan. Fry the meat in portions for approx. 3 minutes, dust with a little flour, then remove the meat, season it and keep warm. Reduce heat, possibly add a little bit of butter. 3. Fry the onions and mushrooms for about 5 minutes 4. Pour the wine, simmer almost completely, mix the cream, bouillon and Maizena well, pour into it, bring to the boil. Reduce heat, cook for roughly 3 minutes, season. 5. Add the meat and half of the parsley, just let it get hot. Serve on plates, sprinkle with the remaining parsley. Side dish: Rösti/ fried grated potatoes Time: approx. 35 min. Quantity: 4 people 04 DANIEL Brazilian-Italian living in Switzerland. Helping clients to solve challenges is what motivates me on a daily basis. After work, 4 times a week I train Jiu-jitsu (martial art) which is great to enhance my problem solving skills needed at the office. At the office everyone knows that Google and Youtube are my best friends. Last winter I learned how to ski watching YouTube videos, it worked quite well, but lets see what comes next season! I recommend this recipe because maniok is really a traditional and tasty carbohydrate in Brazil. At home, we always do it to feel closer to our roots. 05 Escondidinho de mandioca Ingredients: 1kg Manioc 1 tbs Butter 500g Ground beef 150g Bacon (sliced) 1 Onion 1 Tomato 1 Red pepper 1 Tomato sauce (Barilla basilico if possible) 1 Garlic head (we use 2 or 3 cloves) 100g Grana padano/parmigiano r 250g Käsekuchen-Mischung (Migreggiano grated Salt o Classic) Olive oil ( we use one table spoon) How to do it: 1. Peel and cook the manioc using a pressure cooker for 25-30 min 2. While they are still hot, mash them in a bowl and put to the side. 3. Heat the butter and sauté the garlic and onions until translucent 4. Add the tomatoes, red pepper and cook for about 2 minutes 5. Add the ground beef and cook until browned (about 10 minutes) 6. Add the tomato sauce and cook for more 3-4 minutes 7. Add ½ of the grana padano, mix and reserve. 8. In a baking dish spread half of the mashed manioc 9. Spread the ground beef sauce in a second layer 10. Spread the sliced bacon over the ground beef sauce 11. Create a layer with Appenzeller cheese 12. Spread one more layer with the manioc 13. Cover with the Käsekuchen-mischung and the rest of the grana padano 14. Bake for 30min at 180C TIME: 60 Min. QUANTITY: 8 portions 06 DAVID Let’s go straight to the point, I have 2 passions in life: food and unique experiences. Be aware that unique food experiences could tick both boxes at once. Among some of the nice experiences I took off from my bucket list, you will find: skydiving, swimming with dolphins, climbing on top of the Empire State building, attending a Chicago Bulls game, or becoming a father. Before you ask, no, I am not Spanish. But I lived in Andalusia and this kind of refreshing but tasty dish is ideal under hot temperatures. The other good thing about gazpacho is that you can tweak it with extra ingredients: garlic, onion, parsley, mint. Feel free to give it a try and enjoy! 07 Andalusian Gazpacho Ingredients: • 6 medium size ripe tomatoes, about 800-900 grams • 3 red bell peppers, seeds removed and cut into chunks • 1 cucumber, peeled and cut into chunks • 3 dessert spoon olive oil • 2 dessert spoon sherry vinegar • 1 toasted slice of bread • Salt to taste • Black Pepper to taste Steps: 1. Peel tomatoes Chef’s tip: bring water to boil, make a cross or x cut on each tomato, place them in the boiling water for a couple of minutes until they start to peel. 2. Remove the tomatoes from the hot water, dive them in a bowl full of ice cold water, and remove the skin. 3. Place the tomatoes, bell peppers, cucumber, bread, and salt in a blender. Blend until you obtain a smooth consistency 4. Pour the gazpacho mix into a large bowl, cover, and refrigerate for a few hours. 5. Stir in the sherry vinegar and olive oil right before serving 08 “Strammer Max” or Strapping Max - the luxury version Ingredients: 4 4 scallops, raised 4 quail eggs 4 slices of bacon, smoked (very thinly sliced, ask butcher) slices of rye baguette 30 g Imperial caviar 40 g 1 of creme fraiche lime, or ganic sea-salt black pepper olive oil flour PREPARATION: 1.
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