AEG KT8403101M Recipe Book download pdf (Page 6)

• Add 600 ml of water into the water

drawer

After baking:

Place orange juice, sugar, cinnamon and

orange liqueur in a saucepan and reduce

on the ring until the sauce is syrupy. Turn

warm cakes out onto a dessert plate,

decorate with sauce and cream.

5. CASSEROLES/TERRINES

5.1 Stuffed lettuce

Ingredients:

Serves 4

• 16 – 20 lettuce leaves (romaine

lettuce), blanched

Filling:

• 75 g lettuce (romaine)

• 1 onion

• 1 tablespoon butter

• Salt

• Milled pepper

• 400 g minced veal

• 3 tablespoons breadcrumbs

• 1 egg

• 100 g grated cheese

For braising:

• 50 ml strong stock

• 100 ml double cream

Method:

Cut the bottom third of the midrib of the

large lettuce leaves flat. Cut the lettuce

into thin strips for the filling. Prepare the

onions and chop them finely. Heat the

butter. Braise the onion and strips of

lettuce for 2 - 3 minutes, stirring

constantly. Allow any liquid that forms to

be evaporated completely. Season with

salt and pepper. Leave to cool.

Place the lettuce strips, minced veal,

breadcrumbs and egg into a bowl. Add

the cheese. Mix everything well and

season with salt and pepper. Scoop one

tablespoon of the filling onto each leaf

and seal to make a parcel. Place the

parcels, sealed-side facing down, into a

gratin dish. Pour the stock and cream

over them. Cook the stuffed lettuce

using the steam cooking function. Serve

warm.

• Amount of water to be put into the

water drawer: 600 ml

• Time in the appliance: 40 minutes

• Shelf position: 1

5.2 Stuffed Swiss chard

Ingredients:

Serves 4

• 40 chard leaves or 16 – 20 chard

stems, blanched

Filling:

• 300 g flour

• 1 tablespoon salt

• 3 eggs

• 150 ml whey

• 1 bunch of chives, chopped

• 1 small onion, chopped

• 50 g lardons

• 100 g diced Swiss Salsiz or Landjäger

sausage (or air-dried beef)

For braising:

• 1 tablespoon butter

• 100 ml vegetable stock

• 100 ml cream

• Pepper

Method:

Remove the ribs from the chard leaves.

Cut the leaves in half lengthways,

possibly quarter them crossways. Mix all

the ingredients well for the filling and

leave it to stand for about a half an hour.

Spread the filling onto the individual

leaves with a teaspoon and make parcels

out of them. Fry them in portions in the

hot butter. Pour the stock and cream

over them and season. Steam them.

• Amount of water to be put into the

water drawer: 550 ml

• Time in the appliance: 35 minutes

• Shelf position: 1

5.3 Cauliflower flan

Ingredients:

Serves 4

• 300 g Cauliflower, divided into florets

and boiled

• 50 g Sbrinz (hard cheese), grated

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