AEG KSE992220B Recipe Book

EN Recipe BookSteam oven

Ingredients for the filling:• 50 g onions, chopped• 30 g butter• 350 g leaf spinach, chopped• 100 g crème fraîche• 200 g fresh salmon, cubed• 200 g Ni

Sweat chopped onion in a little olive oil,then add the mince and cook stirring.Add chopped tomatoes, gratedEmmental and breadcrumbs, stir welland brin

and paprika. Add meat stock and leaveto simmer for 20 minutes with a lid onthe pan. Place layers of the cabbage andthe rice/mince mixture in a dish. P

bottom with a fork. Place the ingredientsfor the topping on the base in the ordergiven.• Time in the appliance (min): 25• Shelf position: 16.2 Onion T

Ingredients for the dough:• 250 g spelt flour• 250 g butter• 250 g low fat quark• saltIngredients for the filling:• 1 small head of white cabbage (400

7. CAKE AND PASTRY7.1 Almond Cake:Ingredients for the mixture:• 5 eggs• 200 g sugar• 100 g marzipan• 200 ml olive oil• 450 g flour• 1 tablespoon cinna

Cream together butter, sugar, egg yolks,the seeds of one vanilla pod and thenmix in the dissolved coffee. Beat eggwhites. Sieve flour, cornflour and b

• 2 jars of sour cherries• 50 g butterOther:• Baking dish, greasedMethod:Cut bread in slices. Mix together milk,salt, sugar and eggs and pour over the

• 1.2 kg apples• Plum pureeMethod:Put butter, sugar, vanilla sugar and saltinto a mixing bowl and beat until fluffy.Add marzipan cut into small pieces

7.12 Plum Dumpling:For 4-6 people.For the dough (the ingredients shouldbe at room temperature):• 125 ml milk• 20 g sugar• 1 small packet dried yeast (

1. COOKBOOKThe dishes are divided into severalcategories:• Fish and Seafood• Poultry• Meat• Oven Dishes• Pizza and Quiche• Cake and Pastry• Bread and

Bring water and sugar to the boil andleave to cool. Add plum brandy ororange liqueur to the sugar water andmix together. When the cake has cooled,pier

7.18 Sweet Tart:Ingredients:• 2 sheets original Swiss flaky pastry orpuff pastry (rolled out in a square)• 50 g ground hazelnuts• 1.2 kg apples• 3 egg

Place them on a baking tray lined withbaking paper and leave covered againfor half an hour.• Time in the appliance: 20 minutes• Shelf position: 28.2 F

a mixture of egg yolk and milk and thensprinkle with flaked almonds.• Time in the appliance (min): 55• Shelf position: 28.5 Rich Yeast Plait:Ingredien

10. CUSTARDS AND TERRINES10.1 Egg Custard:For 6-8 people.Ingredients:• 3 eggs• 100 ml milk• 50 ml cream• salt, pepper, nutmeg• parsley, choppedOther:•

• Time in the appliance: 35• Shelf position: 1• Add 800 ml of water into the waterdrawerAfter cooking: Drain sweetcorn and addto the cooked rice.11.2

• 1 table spoon soya sauce• Salt, pepperIngredients for the sauce:• 40 g Pernod (or another type ofaniseed-based liqueur)• 180 g cream• Salt, pepperMe

• 2 table spoons olive oil• 600 – 700 g veal fillet (one piece)• 1 clove of garlic, cut in slices• 2 slices of ginger• 1 tea spoon of ground cumin• 1

Pour the wine into a pot and boil it untilit becomes denser and reduce to abouthalf of the amount (about 8-10 min onhigh power) and then let it cool.

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Clean fish and rub in the juice of twounwaxed lemons. Cut the fennel into thinslices and stuff together with the sprigsof fresh thyme into the fish. P

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3. POULTRY3.1 Chicken Legs:For 2-4 people.Ingredients:• 4 Chicken legs, 250 g each• 250 g crème fraîche• 125 ml cream• 1 teaspoon salt• 1 teaspoon pap

• Shelf position: 13.4 Stuffed Chicken:For 2 people.Ingredients:• 1 chicken, 1.2 kg (with giblets)• 1 tablespoon oil• 1 teaspoon salt• 1/4 teaspoon pa

• 15 juniper berries• 5 bay leaves• 2 bunches of soup vegetables (carrot,leek, celery, parsley)Bring everything to the boil and thenleave to cool.Pour

Ingredients:• 200 g dried plums• 150 ml white wine• 1.5 kg loin of pork or saddle of veal(without bones)• 1 medium onion• apple• salt, pepper and papr

4.9 Stuffed Veal Breast:For 4 people.Ingredients:• 1 bread roll• 1 egg• 200 g mince• salt, pepper• 1 onion, chopped• parsley, chopped• 1 kg breast of

Ingredients:• 1.5 kg wild boar joint (shoulder)• salt• pepper• soup vegetables from the marinade• 1 small tin of chanterellesTo make the marinade:• 1.