AEG KSE992220B Recipe Book Page 32
- Page / 32
- Table of contents
- BOOKMARKS
- EN Recipe Book 1
- Steam oven 1
- 1. COOKBOOK 2
- 2. FISH AND SEAFOOD 2
- 2.4 Salmon fillet 3
- 2.5 Fish (Trout), poached: 3
- 2.6 Stuffed Calamari: 3
- 3. POULTRY 4
- 3.4 Stuffed Chicken: 5
- 3.5 Roast Duck with Orange: 5
- 4.1 Beef Casserole: 5
- 4.2 Marinated Beef: 5
- 4.3 Meat Loaf: 6
- 4.4 Pork Knuckle: 6
- 4.5 Pork Shoulder: 6
- 4.6 Swedish Festive Roast: 6
- 4.7 Veal Knuckle: 7
- 4.8 Ossobuco: 7
- 4.9 Stuffed Veal Breast: 8
- 4.10 Leg of Lamb: 8
- 4.11 Rabbit: 8
- 4.12 Rabbit in mustard sauce: 8
- 4.13 Wild Boar: 8
- 5. OVEN DISHES 9
- 5.3 Pasta Gratin: 10
- 5.4 Moussaka: 10
- 5.5 Potato Gratin: 11
- 5.6 Franconian Dumpling Pan: 11
- 5.7 Cabbagge Casserole: 11
- PIZZA AND QUICHE 12
- 6.3 Quiche Lorraine: 13
- 6.4 Cheese Flan: 13
- 6.5 Pierogi: 13
- 6.2 Onion Tart: 13
- 6.6 Cheese Pastry: 14
- 6.7 Goat's cheese Flan: 14
- 7. CAKE AND PASTRY 15
- 7.4 Carrot Cake: 16
- Cheese Cake: 16
- 7.6 Cherry Pie: 16
- 7.7 Fruit Cake: 17
- 7.8 Fruit Tart: 17
- 7.10 Lemon Sponge Cake: 18
- 7.11 Muffins: 18
- 7.12 Plum Dumpling: 19
- 7.13 Ring Cake: 19
- 7.14 Savarin Cake: 19
- 7.15 Sponge Cake: 20
- 7.16 Streusel Cake: 20
- 7.17 Swedish Cake: 20
- BREAD AND ROLLS 21
- 8.2 Farmer Bread: 22
- 8.3 White Bread: 22
- 8.4 Yeast Plait: 22
- 9. VEGETABLES 23
- 10. CUSTARDS AND TERRINES 24
- SIDE DISHES 24
- SOUSVIDE COOKBOOK 25
- 13. FISH AND SEAFOOD 25
- 14. POULTRY 26
- 15. MEAT 26
- 16. VEGETABLES 27
- 17. FRUITS 27
- 18. CUSTARDS AND TERRINES 28
- ENGLISH 29 29
- ENGLISH 31 31
- 867335853-A-332016 32
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