AEG BS9354151M Recipe Book download pdf (Page 27)

all sides and place in an ovenproof dish.

Place on the shelf in the appliance and

start the programme. Put rice, a little salt

and water in a dish. Prepare steamed

Cappuccino Cake. Cream together butter

and sugar. To this add egg yolks, vanilla

seeds and coffee. Beat egg white with

two pinches of salt until forming peaks.

Then carefully fold flour, cornflour, baking

powder and beaten egg white into the

butter mixture. Put mixture into small

dishes or cups which have been buttered.

Prepare vegetables. Clean the carrots

and cut into batons. Peel kohlrabi and cut

into batons. Rinse cauliflower and divide

into florets. Wash peppers, remove the

cores and cut into strips. Put everything

together in a steam dish.

Preparation:

After 40 minutes, insert the prepared

dishes into the appliance with the loin of

pork and continue to cook for another 40

minutes.

The meat juices in the cooking

dish are very good for creating a

delicious sauce with crème fraîche

or wine.

– Add 800 + 600 ml of water into the wa-

ter drawer

Steam Menu 2

Poached chicken breast with vegetable

rice and cauliflower flan. Vanilla flan with

strawberries for dessert

Ingredients Poached Chicken Breast:

• 4 - 6 chicken breast fillets, boned

• salt, pepper, paprika and curry powder

Ingredients for the cauliflower flan:

• 300 g cauliflower

• 50 g hard cheese, grated

• 2 eggs

• 50 ml cream

• salt, nutmeg

• butter for the dishes

Ingredients Rice:

• 200 g long grain rice

• 50 g wild rice

• salt, pepper

•400 ml stock

• 1 small red pepper

• 1 small tin sweetcorn (150 g)

Ingredients for vanilla flan with straw-

berries:

• 200 ml milk

• 200 ml cream

• seeds of one vanilla pod

• 2 egg yolks

• 3 eggs

• 50 g sugar

• 300 g strawberries

• 2 tablespoons pistachios

Method:

Wash and dry chicken breast fillets. Sea-

son with salt, pepper, paprika and curry

powder, then place in a roasting dish. Di-

vide the cauliflower into florets, steam for

25 minutes and then purée in the mixer.

Add grated cheese, eggs and cream, sea-

son with salt and nutmeg. Put cauliflower

mixture in 6 small well buttered flan

dishes. Prepare Rice. Put long grain rice,

wild rice, salt, pepper, vegetable stock

and water in a bowl half an hour before

cooking. Meanwhile cut the red pepper

into small dice and add to the rice. Pre-

pare the vanilla flan with strawberries. Mix

egg yolks and eggs with the sugar. Add

seeds from the vanilla pod. Pour in milk

and cream and mix well. Fill cups or

glasses with the mixture up to 2 / 3 full.

Preparation:

Place all dishes on the wire shelf in the ap-

pliance (shelf positions 1 and 4) and start

the programme, cook time 40 minutes.

After cooking, leave the vanilla flan to

cool, fill up the glasses with the strawber-

ries and decorate with pistachios. Drain

off the sweetcorn and add to the cooked

rice.

– Add 650 ml of water into the water

drawer

Steam Menu 3

Trout with boiled potatoes and broccoli.

Coconut custard with mango for dessert.

Ingredients for the trout:

• 4 trout

• lemon juice

• salt, pepper

Ingredients Boiled Potatoes:

• 800 g potatoes

•salt

Ingredients for broccoli with flaked al-

monds:

ENGLISH

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