AEG KT8403101M Recipe Book download pdf (Page 8)

• Butter for frying

• 150 g peppered Boursin (double

cream cheese with pepper)

• 500 g frozen spinach leaves (250 g

squeezed)

• 2 egg yolks

• 2 eggs

• 2 tablespoons cream

• Salt

• Freshly ground pepper

• Nutmeg

• Thyme

• 4 – 6 slices of Parma ham

• Truffle oil

Method:

Crumble the peppered Boursin slightly

and mix it in a bowl with the egg yolks,

eggs and cream. Chop the shallot finely,

sweat it with butter and leave it to cool.

Squeeze the defrosted spinach well and

chop it coarsely with a large knife. Add it

to the egg/cheese mix along with the

cooked shallot and mix it well again.

Season it well.

Line a terrine dish (capacity of about 7.5

dl) with cling film or grease six soufflé

dishes well with butter and pour in the

spinach mix. Steam it. Slice the terrine or

turn the soufflé dishes out onto plates

and drizzle lightly with truffle oil. Serve

each with a slice of Parma ham.

• Amount of water to be put into the

water drawer: 450 ml

• Time in the appliance: 45 minutes

• Shelf position: 1

6. SIDE DISHES

6.1 Vegetables, mediterranean

Ingredients:

• 200 g courgettes

• 1 red pepper

• 1 green pepper

• 1 yellow pepper

• 100 g mushrooms

• 2 onions

• 150 g cherry tomatoes

• green and black olives

Method:

Wash and cut the vegetables into pieces.

Peel onions and cut into strips. Put the

vegetables in the glass dish. Put the dish

in the appliance. Slice olives. After

cooking, season the vegetables with salt,

pepper, basil and oregano according to

taste.

• Time in the appliance: 25 minutes

• Shelf position: 1

• Add 600 ml of water into the water

drawer

6.2 Vegetables, traditional

Ingredients / Method:

Put together the following vegetables to

taste, about 750 g in total.

• kohlrabi, peeled and cut into strips

• carrots, peeled and diced

• cauliflower, washed and divided in

florets

• onions, peeled and sliced

• fennel, peeled and sliced

• celery, cleaned and diced

• leeks, cleaned and sliced

After cooking:

• 50 g butter

• if desired, pepper and salt

Method:

Arrange vegetables in a stainless steel or

glass bowl with perforated insert. After

cooking, pour over melted butter and

sprinkle with pepper and salt, if required.

• Time in the appliance: 35 minutes

• Shelf position: 1

• Add 650 ml of water into the water

drawer

6.3 Blanch vegetables

Put vegetables into a steam dish with a

perforated insert.

After blanching, cool down vegetables

with ice-cold water.

• Amount of water to be put into the

water drawer: 400 ml

• Time in the appliance: 15 minutes

• Shelf position: 1

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