SHOP

Oswald recommends:

(4 persons)

2		salmon filets à 250 g
500 ml		water
¾ tb		Product not found!
50 g		pine kernels
½ tb		Product not found!
200 g		young spinach leaves

Salad dressing

½		lemon, rind
2		dates
2 tb		Insalata Corosa — hearty salad seasoning mix with tomato and yoghurt
6 tb		water
3 tb		Aceto Balsamico di Modena — mild and dark
4 tb		olive oil valbelice

Cut the salmon filets into pieces. Bring water to the boil with brodo di pesce, reduce the heat. Add the pieces of fish and allow to simmer for approx. 5 minutes.
Roast the pine kernels in olive oil. Prepare and wash the spinach.
Peel the lemon rind using a potato peeler and cut into strips. Cut the dates into cubes.
Mix the remaining salad dressing ingredients. Add the dates and strips of lemon peel.
Arrange the spinach on plates, add the pieces of salmon and garnish with salad dressing and pine kernels.

(4 persons)

4		chicken breasts (approx. 150 g each)
150 g		radish sprouts
		a little oil
½ tb		OSWALD seasoning mix (7 g)
500 ml		milk
5 tb		Sauce Quattro Formaggi — hearty cheese sauce (55 g)
500 g		fresh tagliolini (fine noodles)
		a little salt

Cut the chicken breasts into strips, wash the radish sprouts.
Heat the oil and sauté the meat well. Season with the seasoning mix and then set aside.
Mix the milk and the quattro formaggi sauce, and pour into the same saucepan. Bring the mixture to the boil, add the meat.
Bring water to the boil in a saucepan for the tagliolini, add salt and pasta. Allow to simmer for 3 to 4 minutes, then pour off the water.
Add the pasta and radish sprouts to the meat.
Arrange on plates and garnish with sprouts.
TIP: Mix finely-chopped, steamed vegetables with the pasta.

(4 persons)

1		apple (100 g)
8		escalopes of veal (500 g)
		a little OSWALD seasoning mix
		a little oil
½ dl		calvados
3 tb		Sauce Béarnaise — creamy sauce with tarragon
3 dl		milk
		a little estragon for garnishing

Wash the apple, remove the core and cut into small cubes.
Season the escalopes with a little seasoning mix and briefly sauté on both sides in a saucepan with a little oil. Remove the escalopes from the pan and place in an oven ready-heated to 80°C.
Place the apple cubes in a saucepan, and braise lightly. Deglaze with the calvados, and boil down to half the volume.
Mix the sauce powder with cold milk, and add to the apple cubes in the pan. Bring to the boil, stirring occasionally.
Arrange the escalopes on plates, and pour the sauce over the meat.

Végétal
Vegetable bouillon
Vegetable bouillon without fat. Ideal for pasta and vegetable.
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MyClub
MyClub – the Oswald customer club.
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AGLIATA
Seasoning mix with garlic
Also ideal for garlic butter, garlic bread and dip sauces.
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Special Gravy Sauce
For all kinds of roasted meat and fish, rice, pasta, vegetables and potatoes.
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Salad dressings
Mix for Salad Classic
Seasoning mix ideal for blending salad dressings
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export activities
Oswald exports around the world.
In order to expand our export activities still further, we are keen to acquire new partners
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