Electrolux EOBP9901VX Recipe Book

Electrolux EOBP9901VX Recipe Book
Electrolux
Cooking
Steam oven
2
www.electrolux.com
CONTENTS
1. COOKBOOK........................................................................................................3
2. FISH AND SEAFOOD...........................................................................................3
3. POULTRY............................................................................................................ 5
4. MEAT.................................................................................................................. 6
5. OVEN DISHES................................................................................................... 10
6. PIZZA AND QUICHE.......................................................................................... 13
7. CAKE AND PASTRY.......................................................................................... 15
8. BREAD AND ROLLS..........................................................................................22
9. VEGETABLES....................................................................................................24
10. CUSTARDS AND TERRINES........................................................................... 24
11. SIDE DISHES...................................................................................................25
12. MENU COOKING............................................................................................ 26
13. SOUSVIDE COOKBOOK................................................................................. 28
14. FISH AND SEAFOOD.......................................................................................28
15. POULTRY........................................................................................................ 29
16. MEAT.............................................................................................................. 29
17. VEGETABLES..................................................................................................30
18. FRUITS............................................................................................................ 30
19. CUSTARDS AND TERRINES........................................................................... 30
WE’RE THINKING OF YOU
Thank you for purchasing an Electrolux appliance. You’ve chosen a product that
brings with it decades of professional experience and innovation. Ingenious and
stylish, it has been designed with you in mind. So whenever you use it, you can be
safe in the knowledge that you’ll get great results every time.
Welcome to Electrolux.
Visit our website for:
Get usage advice, brochures, trouble shooter, service information:
www.electrolux.com/webselfservice
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www.registerelectrolux.com
Buy Accessories, Consumables and Original spare parts for your appliance:
www.electrolux.com/shop
CUSTOMER CARE AND SERVICE
Always use original spare parts.
When contacting our Authorised Service Centre, ensure that you have the following
data available: Model, PNC, Serial Number.
The information can be found on the rating plate.
Warning / Caution-Safety information
General information and tips
Environmental information
ENGLISH
3
Subject to change without notice.
1. COOKBOOK
The dishes are divided into several
categories:
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Fish and Seafood
Poultry
Meat
Oven Dishes
Pizza and Quiche
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Cake and Pastry
Bread and Rolls
Vegetables
Custards and Terrines
Side Dishes
Menu Cooking
2. FISH AND SEAFOOD
2.1 Cod Fish:
2.2 Fish Fillet:
For 4-6 people.
For 4-6 people.
Ingredients:
Ingredients:
• 800 g dried cod
• 2 tablespoons olive oil
• 2 large onions
• 6 cloves of garlic, peeled
• 2 leeks
• 6 red peppers
• 1/2 tin chopped tomatoes (200 g)
• 200 ml white wine
• 200 ml court bouillon
• pepper, salt, thyme, oregano
Method:
• 600-700 g perch-pike, salmon, or sea
trout fillet
• 150 g grated cheese
• 250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• parsley, chopped
• salt, pepper
• lemon
• butter
Method:
Soak dried cod overnight. Drain the dried
cod the next day and place in a saucepan
with fresh water, place on a ring and bring
to the boil. Then remove from the ring and
leave to cool. Put olive oil in a pan and
heat. Peel onions and slice finely, crush
the peeled garlic cloves and slice the leeks
and wash. Put together into the hot fat
and sauté briefly. Remove cores from the
peppers and cut into strips. Then put into
the pan with the chopped tomatoes. Add
white wine and court bouillon and leave to
simmer for a while. Season with pepper,
salt, thyme and oregano and leave to
simmer in the pan for another 15 minutes.
Take the cooled, dried cod out of the
saucepan and pat dry with kitchen paper.
Remove the skin, bones and all fins. Flake
the fish and place in an ovenproof dish
mixed with the vegetables.
Sprinkle fish fillets with lemon juice and
leave to marinade for a while, then dab off
surplus juice with kitchen paper. Season
the fish fillets on both sides with salt and
pepper. Then place fish fillets in a buttered
ovenproof dish. Mix together the grated
cheese, cream, breadcrumbs, tarragon
and chopped parsley. Spread the mixture
immediately on the fish fillets and place
small knobs of butter on the mixture.
• Time in the appliance (min): 30
• Shelf position: 1
• Time in the appliance (min): 35
• Shelf position: 2
2.3 Fish in Salt:
For 6 people.
Ingredients:
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a whole fish, approx. 1.5-2 kg
2 unwaxed lemons
1 head of fennel
4 sprigs of fresh thyme
3 kg rock salt
4
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Method:
Clean fish and rub in the juice of two
unwaxed lemons. Cut the fennel into thin
slices and stuff together with the sprigs of
fresh thyme into the fish. Place half of the
rock salt in a baking dish and place the
fish on top. Place the other half of the rock
salt on the fish and press down firmly.
• 1 lemon
• fish
Method:
Wash, dry and sprinkle with lemon juice
inside and out. Leave to soak in for a while
and then season with salt and pepper.
Place the fish in a stainless steel bowl with
a perforated insert.
• Time in the appliance (min): 55
• Shelf position: 1
• Time in the appliance (min): 25
• Shelf position: 3
2.4 Salmon fillet
2.6 Stuffed Calamari:
Ingredients:
For 4 people.
• 400 g potatoes
• 2 bunches of spring onions
• 2 cloves of garlic
• 1 small tin chopped tomatoes (400 g)
• 4 salmon fillets
• juice of a lemon
• salt and pepper
• 75 ml vegetable stock
• 50 ml white wine
• 1 sprig of fresh rosemary
• 150 ml wine
• 1/2 bunch of fresh thyme
Method:
Ingredients:
Wash potatoes, peel, quarter and boil in
salted water for 25 minutes, then drain
and cut into slices.
Wash spring onions and slice finely. Peel
garlic cloves and cut into pieces. Mix
onions and garlic with the chopped
tomatoes.
Sprinkle salmon fillets with the juice of a
lemon and leave to marinade. Then dry
and season with salt and pepper.
Mix vegetables and potatoes and place in
a greased ovenproof dish, season and
place the salmon on top.
Pour vegetable stock and white wine over,
distribute rosemary and thyme over the
top.
• Time in the appliance: 35 minutes
• Shelf position: 2
2.5 Fish (Trout), poached:
Ingredients:
• 1 kg medium-sized squid, cleaned
• 1 large onion
• 2 tablespoons olive oil
• 90 g cooked long grain rice
• 4 tablespoons pinenuts
• 4 tablespoons currants (raisins)
• 2 tablespoons chopped parsley
• salt, pepper
• juice of a lemon
• 4 tablespoons olive oil
• 150 ml wine
• 500 ml tomato juice
Method:
Rub squid intensively with salt and then
wash off under running water. Peel onion,
chop finely and sweat with two
tablespoons of olive oil until transparent.
Add long grain rice, pinenuts, currants and
chopped parsley to the onions and
season with salt, pepper and the juice of a
lemon. Stuff the squid loosely with the
mixture, sew up the opening.
Put four tablespoons of olive oil in a
roasting tin and sear the squid on the ring.
Add wine and tomato juice. Cover the
roasting tin with a lid and put in the oven.
• Time in the appliance (min): 60
• Shelf position: 1
ENGLISH
5
3. POULTRY
3.1 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 paprika
• 1 teaspoon curry
• 1/2 teaspoon pepper
• 250 g sliced tinned mushrooms
• 20 g corn starch
Method:
Clean the chicken legs and place in a
roaster. Mix the rest of the ingredients
together and pour over the chicken legs.
• Time in the appliance (min): 55
• Shelf position: 1
3.2 Stuffed Chicken Breast:
Served with spinach in saffron sauce
Ingredients:
Serves 6
• 400 g spinach leaves, blanched
• A pinch of salt
• 100 g double cream cheese with green
pepper
• Freshly milled black pepper
• 6 chicken breasts
• 2 tablespoons lemon juice
• 1 tablespoon mustard
• 100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• 1/2 teaspoon lemon juice
Method:
Set aside 20 – 24 large leaves of spinach.
Squeeze the remaining leaves gently and
chop them coarsely with the rocking knife.
Then mix them with the double cream
cheese and add salt and pepper to
season. Slice a pocket along the chicken
breasts. Stuff this with the spinach mix
and seal the breasts with cocktail sticks.
Drizzle on the lemon juice and rub in the
mustard. Then season lightly with salt and
pepper. Finally, wrap the breasts with the
spinach leaves which you had set aside
earlier. Place the breasts into the
perforated dish and steam with the steam
cooking function. Reduce the white wine
and the stock to about 100 ml in a pan.
Then add the saffron and the double
cream. Season the sauce with lemon
juice, adding salt and pepper if necessary.
Remove the cocktail sticks from the
chicken breasts. Slice the breasts. Pour
some sauce onto the plate and arrange
the chicken breasts on it.
• Time in the appliance: 35 minutes
• Shelf position: 3
3.3 Coq au Vin:
For 2-4 people.
Ingredients:
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1 chicken
salt
pepper
1 tablespoon flour
50 g clarified butter
500 ml white wine
500 ml chicken stock
4 tablespoons soya sauce
1/2 bunch of parsley
1 sprig of thyme
150 g bacon, diced
250 g chestnut mushrooms, cleaned
and quartered
• 12 shallots, peeled
• 2 cloves of garlic, peeled and crushed
Method:
Clean the chicken and season with salt
and pepper and sprinkle with the flour.
Heat the clarified butter in a roasting tin on
the ring, brown the chicken on all sides.
Pour in the white wine, chicken stock and
soya sauce and bring to the boil. Add
parsley, thyme, diced bacon, mushrooms,
shallots and garlic. Bring to the boil again,
cover with a lid and put in the oven.
• Time in the appliance (min): 55
• Shelf position: 1
3.4 Stuffed Chicken:
For 2 people.
6
www.electrolux.com
Ingredients:
3.5 Roast Duck with Orange:
• 1 chicken, 1.2 kg (with giblets)
• 1 tablespoon oil
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 50 g breadcrumbs
• 3 - 4 tablespoons milk
• 1 onion, chopped
• 1 bunch of parsley, chopped
• 20 g butter
• 1 egg
• salt and pepper
Method:
For 4-6 people.
Clean chicken and dry. Mix oil, salt and
paprika and rub into the chicken. Stuffing:
Mix together breadcrumbs and milk. Put
chopped onion, parsley and butter into a
pan and sweat. Finely chop heart, liver
and stomach and add an egg. Then mix
everything together and season with salt
and pepper. Place chicken breast down in
a roasting tin, put into the oven; turn after
30 minutes. (A signal sounds.)
Clean the duck, season with salt and
pepper and rub with orange peel. Stuff the
duck with cubes of orange seasoned with
salt and sew it up. Place the duck in the
roasting tin, breast down. Squeeze the
juice from the oranges, mix with the sherry
and pour over the duck. Put duck in the
oven; turn after 30 minutes (a signal
sounds).
• Time in the appliance (min): 90
• Shelf position: 1
Ingredients:
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1 duck (1.6 – 2.0 kg)
salt
pepper
3 oranges, peeled, de-seeded and cut
into cubes
• 1/2 teaspoon salt
• 2 oranges for juicing
• 150 ml sherry
Method:
• Time in the appliance (min): 90
• Shelf position: 1
4. MEAT
4.1 Beef Casserole:
For 4 people.
• Time in the appliance (min): 120
• Shelf position: 3
Ingredients:
4.2 Marinated Beef:
• 600 g beef
• salt and pepper
• flour
• 10 g butter
• 1 onion
• 330 ml dark beer
• 2 teaspoons brown sugar
• 2 teaspoons tomato paste
• 500 ml beef stock
Method:
For 4 people.
Cut the beef into cubes, season with salt
and pepper and sprinkle with a little flour.
Heat butter in a pan and brown the pieces
of meat. Then place in a casserole dish.
Peel onion and chop finely, fry lightly in a
little butter, then put in the dish on top of
the meat. Mix dark beer, brown sugar,
tomato paste and beef stock, put into the
frying pan and bring to the boil. Then pour
over the meat (meat should be covered).
Cover and put into the oven.
Ingredients:
• 1.5 kg joint of beef
• salt
• pepper
• soup vegetables from the marinade
To make the marinade:
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1 l water
500 ml wine vinegar
2 teaspoons salt
15 peppercorns
15 juniper berries
5 bay leaves
2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then leave
to cool.
Pour the marinade over the beef until it is
covered and leave to marinade for 5 days.
ENGLISH
Method:
Take the joint of beef out of the marinade
and dry. Season with salt and pepper and
brown on all sides in a roasting pan and
add some soup vegetables from the
marinade. Pour some marinade into the
roasting pan; the bottom should be
covered by 10 - 15 mm. Cover the
roasting pan with a lid and put in the oven.
• Time in the appliance (min): 150
• Shelf position: 1
4.3 Meat Loaf:
For 4 people.
Ingredients:
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2 dry bread rolls
1 onion
3 tablespoons chopped parsley
750 g mince (a mixture of beef and
pork)
• 2 eggs
• salt, pepper and paprika
• 100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze
water out. Peel onion and chop finely,
then sweat and add chopped parsley. Mix
together mince, eggs, the squeezed out
rolls and the onion. Season with salt,
pepper and paprika, place in a rectangular
baking tin and cover with rashers of
bacon. Add a little water and put in the
oven.
• Time in the appliance (min): 70
• Shelf position: 1
4.4 Pork Knuckle:
For 4-6 people.
Ingredients:
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1 hind knuckle of pork 0.8-1.2 kg
2 tablespoons oil
1 teaspoon salt
1 teaspoon sweet-noble paprika
1/2 teaspoon basil
1 small tin sliced mushrooms (280 g)
soup vegetables (carrot, leek, celery,
parsley)
• water
Method:
7
Cut into the rind all around the pork
knuckle. Mix oil, salt, paprika and basil
together and spread over the pork
knuckle. Put the pork knuckle into a
roasting tin and spread the mushrooms
over it. Add soup vegetables and water;
the bottom should be covered to a depth
of 10-15 mm. Turn the roast after about
30 minutes.
• Time in the appliance (min): 160
• Shelf position: 1
4.5 Pork Shoulder:
For 4-6 people.
Ingredients:
• 1.5 kg shoulder of pork, skin on, from a
young pig
• salt
• pepper
• 2 tablespoons olive oil
• 150 g finely sliced celery
• 1 leek, sliced
• 1 small tin tomatoes, finely chopped
(400 g)
• 250 ml cream
• 2 cloves of garlic, peeled and crushed
• fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a
roasting pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream,
garlic cloves, rosemary and thyme, stir
and lay the pork shoulder on top. Put into
the oven.
• Time in the appliance (min): 130
• Shelf position: 1
4.6 Swedish Festive Roast:
For 4-6 people.
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 paprika
Method:
8
www.electrolux.com
Soften the plums in white wine for two
hours. Rinse the meat briefly with water,
then dry. Cut notches into the underside
of the meat and stick a plum into each
notch, pushing them as far as possible
into the meat. Season the meat and put
into the roasting tin with the side without
the plums facing uppermost. Peel the
onions and apple, cut into eighths and
place around the roast. Top the remains of
the wine in which the plums were soaked
up to a quarter of a litre with water and
pour over the roast. Suitable
accompaniments are croquettes, potato
gratin, broccoli, or similar.
• Time in the appliance (min): 60
• Shelf position: 1
4.7 Veal Knuckle:
For 4 people.
Ingredients:
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1 hind knuckle of veal 1.5 - 2 kg
4 slices cooked ham
2 tablespoons oil
1 teaspoon salt
1 teaspoon sweet-noble paprika
1/2 teaspoon basil
1 small tin sliced mushrooms (280 g)
soup vegetables (carrot, leek, celery,
parsley)
• water
Method:
Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt,
paprika and basil together and spread
over the veal knuckle. Put the veal knuckle
into a roasting tin and spread the
mushrooms over it. Add soup vegetables
and water to the veal knuckle; the bottom
should be covered to a depth of 10-15
mm. Turn the roast after about 30
minutes.
• 4 slices of veal shank, about 3 - 4 cm
thick (cut across the bone)
• 4 medium-sized carrots, finely diced
• 4 sticks celery, finely diced
• 1 kg ripe tomatoes, peeled, halved,
cores removed and diced
• 1 bunch parsley, washed and roughly
chopped
• 4 tablespoons butter
• 2 tablespoons flour for coating
• 6 tablespoons olive oil
• 250 ml white wine
• 250 ml meat stock
• 3 medium-sized onions, peeled and
finely chopped
• 3 cloves of garlic, peeled and thinly
sliced
• 1/2 teaspoon each of thyme and
oregano
• 2 bay leaves
• 2 cloves
• salt, freshly ground black pepper
Method:
Melt 4 tablespoons butter in a roasting tin
and sweat the vegetables in it. Take
vegetables out of the roasting tin. Wash
veal shank slices, dry, season and then
coat in the flour. Knock off surplus flour.
Heat the olive oil and brown the slices
over a medium heat until golden brown.
Take meat out and pour the surplus olive
oil out of the roasting tin. Deglaze the
meat juices in the roasting tin with 250 ml
wine, put into a saucepan and leave to
simmer for a while. Add 250 ml meat
stock and add parsley, thyme, oregano
and diced tomato. Season with salt and
pepper. Then bring to the boil again. Put
vegetables into the roasting tin, put the
meat on top and pour the sauce over the
top. Cover the roasting tin with a lid and
put in the oven.
• Time in the appliance (min): 120
• Shelf position: 1
• Time in the appliance (min): 150
• Shelf position: 2
4.9 Stuffed Veal Breast:
4.8 Ossobuco:
Ingredients:
For 4-6 people.
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Ingredients:
• 4 tablespoons butter for browning
For 4 people.
1 bread roll
1 egg
200 g mince
salt, pepper
1 onion, chopped
ENGLISH
• parsley, chopped
• 1 kg breast of veal (with pocket cut into
it)
• soup vegetables (carrot, leek, celery,
parsley)
• 50 g bacon
• 250 ml water
Method:
Soak roll in water and then squeeze water
out. Then mix with egg, mince, salt,
pepper, chopped onion and parsley.
Season breast of veal (with pocket cut into
it) and stuff the meat stuffing into the
pocket. Then sew up the opening. Place
the breast of veal in a roasting tin, add
soup vegetables, bacon and water. Turn
the roast after about 30 minutes.
• Time in the appliance (min): 100
• Shelf position: 2
4.10 Leg of Lamb:
For 6-8 people.
Ingredients:
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2.7 kg leg of lamb
30 ml olive oil
salt
pepper
3 cloves of garlic
1 bunch of fresh rosemary (or 1
teaspoon of dried rosemary)
• water
Method:
Wash the leg of lamb and then pat dry,
rub in olive oil and make slashes in the
meat. Season with salt and pepper. Peel
the cloves of garlic and slice, push
together with the sprigs of rosemary into
the slashes in the meat. Put the leg of
lamb into a roaster and add water; the
bottom should be covered to a depth of
10-15 mm. Turn the roast after about 30
minutes.
• Time in the appliance (min): 160
• Shelf position: 2
4.11 Rabbit:
For 4 people.
Ingredients:
• 2 saddles of hare
• 6 juniper berries (crushed)
9
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salt and pepper
30 g melted butter
125 ml sour cream
soup vegetables (carrot, leek, celery,
parsley)
Method:
Rub saddles of hare with the crushed
juniper berries, salt and pepper and brush
with melted butter. Place saddles of hare
in a roasting tin, pour sour cream over and
add soup vegetables.
• Time in the appliance (min): 35
• Shelf position: 1
4.12 Rabbit in mustard sauce:
Ingredients:
• 2 rabbits, each 800 g
• salt and pepper
• 2 tablespoons olive oil
• 2 roughly chopped onions
• 50 g diced bacon
• 2 tablespoons flour
• 375 ml chicken stock
• 125 ml white wine
• 1 teaspoon fresh thyme
• 125 ml cream
• 2 tablespoons Dijon mustard
Method:
Cut rabbits into 8 similarly sized pieces,
season with salt and pepper and brown
on all sides in a roasting pan on the ring.
Remove rabbit pieces and brown the
onions and bacon. Sprinkle flour over and
stir. Stir in chicken stock, white wine and
thyme and bring to the boil.
Add cream and Dijon mustard, put meat
back in, cover with a lid and then put it in
the appliance.
• Time in the appliance: 90 minutes
• Shelf position: 1
4.13 Wild Boar:
For 4 people.
Ingredients:
• 1.5 kg wild boar joint (shoulder)
• salt
• pepper
• soup vegetables from the marinade
• 1 small tin of chanterelles
To make the marinade:
10
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1.5 l red wine
150 g celeriac
150 g carrots
2 onions
5 bay leaves
5 cloves
2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then leave
to cool.
Pour the marinade over the meat until it is
covered and leave to marinade for 3 days.
Take the wild boar joint out of the
marinade and dry. Season with salt and
pepper and brown on all sides in a
roasting pan on the ring. Add chanterelles
and some of the soup vegetables out of
the marinade. Pour marinade into the
roasting pan; the bottom should be
covered by 10-15 mm. Cover the roasting
pan with a lid and put in the oven.
• Time in the appliance (min): 140
• Shelf position: 1
Method:
5. OVEN DISHES
5.1 Lasagne:
For 4 people.
Ingredients for the meat sauce:
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100 g streaky bacon
1 onion
1 carrot
100 g celery
2 tablespoons olive oil
400 g mince (a mixture of beef and
pork)
• 100 ml meat stock
• 1 small tin tomatoes, chopped (about
400 g)
• oregano, thyme, salt and pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g mild cheese, grated
Method:
Using a sharp knife cut the bacon from the
rind and gristle and finely dice. Peel the
onion and carrot, clean the celery, dice all
vegetables finely. Heat the oil in a
casserole, sauté the bacon and the diced
vegetables while stirring constantly.
Gradually add the mince, sauté while
stirring constantly to break up and deglaze
with the meat stock. Season the meat
sauce with tomato purée, the herbs, salt
and pepper and simmer with the lid on
over a low heat for about 30 minutes. In
the meantime prepare the Béchamel
sauce: Melt the butter in a pan, add the
flour and cook until golden, stirring
constantly. Gradually pour in the milk,
stirring constantly. Season the sauce with
salt, pepper and nutmeg and simmer
without a lid for about 10 minutes. Grease
a large rectangular ovenproof dish with 1
tablespoon of butter. Alternately layer
pasta sheets, meat sauce, Béchamel
sauce and mixed cheese in the dish. The
last layer should be a layer of Béchamel
sauce sprinkled with cheese. Place the
rest of the butter in small knobs on the top
of the dish.
• Time in the appliance (min): 55
• Shelf position: 2
5.2 Cannelloni:
For 4 people.
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 Nile perch, cubed
• 150 g shrimps
• 150 g mussel meat
• salt, pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
ENGLISH
• salt, pepper and nutmeg
Put together with:
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g cheese, grated
• 40 g butter
Method:
Place chopped onions and butter in a pan
and cook gently until transparent. Add
chopped leaf spinach and briefly cook
gently. Add crème fraîche, mix and then
leave to cool. In the meantime prepare the
Béchamel sauce: Melt the butter in a pan,
add the flour and cook until golden,
stirring constantly. Gradually pour in the
milk, stirring constantly. Season the sauce
with salt, pepper and nutmeg and simmer
without a lid for about 10 minutes. Add
salmon, perch, shrimps, mussel, meat,
salt and pepper to the cooled spinach and
mix. Grease a large rectangular ovenproof
dish with 1 tablespoon of butter. Fill the
cannelloni with the spinach mixture and
place in the baking dish. Place Béchamel
sauce between each row of cannelloni.
The last layer should be a layer of
Béchamel sauce sprinkled with cheese.
Place the rest of the butter in small knobs
on the top of the dish.
• Time in the appliance (min): 60
• Shelf position: 2
5.3 Pasta Gratin:
For 2-4 people.
Ingredients:
• 1 litre water
• salt
• 250 g tagliatelle
• 250 g cooked ham
• 20 g butter
• 1 bunch of parsley
• 1 onion
• 100 g butter
• 1 egg
• 250 ml milk
• salt, pepper and nutmeg
• 50 g grated Parmesan
Method:
Bring water with a little salt to the boil. Put
the tagliatelle into the boiling salted water
and boil for about 12 minutes. Then drain.
11
Dice the ham. Heat butter in a pan. Chop
parsley and peel the onion and chop this
as well. Sweat both in the frying pan.
Grease a baking dish with a little butter.
Mix tagliatelle, ham and sweated parsley
and onions and put into the dish. Mix egg
and milk and season with salt, pepper and
nutmeg and then pour onto the pasta
mixture. Then distribute the Parmesan
onto the dish.
• Time in the appliance (min): 40
• Shelf position: 2
5.4 Moussaka:
For 8-10 people.
Ingredients:
• 1 chopped onion
• olive oil
• 1.5 kg minced meat
• 1 tin chopped tomatoes (400 g)
• 50 g grated cheese
• 4 teaspoons breadcrumbs
• salt and pepper
• cinnamon
• 1 kg potatoes
• 1.5 kg aubergines
• butter for frying
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 150 g grated cheese
• 4 tablespoons breadcrumbs
• 50 g butter
Method:
Sweat chopped onion in a little olive oil,
then add the mince and cook stirring. Add
chopped tomatoes, grated Emmental and
breadcrumbs, stir well and bring to the
boil. Then season with salt, pepper and
cinnamon and remove from the hotplate.
Peel the potatoes and cut into 1 cm thick
slices, wash the aubergines and cut into 1
cm thick slices. Dry all slices with kitchen
paper. Then brown in a pan with lots of
butter. In the meantime prepare the
Béchamel sauce: melt the butter in a pan,
add the flour and cook until golden,
stirring constantly. Gradually pour in the
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milk, stirring constantly. Season the sauce
with salt, pepper and nutmeg and simmer
without a lid for about 10 minutes. Place
the potato slices on the bottom of a
greased baking dish, sprinkle with a little
grated cheese. Place a layer of aubergines
on top of this. On top of that put some of
the mince mixture. On top of that put
some of the Béchamel sauce. Then do
another layer of potatoes, followed by
aubergines and then the mince mixture.
The last layer should be Béchamel sauce.
On the top distribute the rest of the
cheese and the breadcrumbs. Melt the
butter and pour over the top of the
moussaka.
• 500 g chopped onions
• 1 kg dumpling dough
• 400 g grated cheese
• 250 ml cream
Method:
• Time in the appliance (min): 60
• Shelf position: 2
5.7 Cabbagge Casserole:
5.5 Potato Gratin:
Ingredients:
• 1,000 g potatoes
• 1 teaspoon each of salt, pepper and
nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 200 ml milk
• 200 ml cream
• 4 tablespoons butter
Method:
Peel potatoes, slice thinly, dry and then
season. Rub an ovenproof baking dish
with a clove of garlic and then grease the
dish with a little butter. Spread half of the
seasoned potato slices in the dish and
sprinkle some of the grated cheese over
them. Layer the rest of the potato slices
over this and spread the rest of the grated
cheese on top. Crush the second clove of
garlic and beat it together with the milk
and cream. Pour the mixture over the
potatoes and spread the rest of the butter
in small knobs on the gratin.
• Time in the appliance (min): 70
• Shelf position: 2
Season the turkey strips with salt, pepper,
paprika etc. Sauté the chopped onions.
Drain the mushrooms thoroughly. Then
mix together the meat, onions and
mushrooms and put into an oven dish.
Mix the dumpling dough and cheese
together and put them on top of the
turkey mixture. Then pour over the cream.
• Time in the appliance (min): 75
• Shelf position: 1
For 4 people.
Ingredients:
• 1 cabbage (800 g)
• majoram
• 1 onion
• oil for sautéing
• 400 g minced meat
• 250 g long grain rice
• salt, pepper and paprika
• 1 litre meat stock
• 200 ml crème fraîche
• 100 g grated cheese
Method:
Cut the cabbage into quarters and cut out
the stalk. Blanche in salted water
seasoned with marjoram. Peel onion and
chop finely, fry gently in a little oil. Then
add the minced meat and the long grain
rice, sauté and season with salt, pepper
and paprika. Add meat stock and leave to
simmer for 20 minutes with a lid on the
pan. Place layers of the cabbage and the
rice/mince mixture in a dish. Put crème
fraîche on top of the dish and sprinkle
cheese over the top.
• Time in the appliance (min): 60
• Shelf position: 2
5.6 Franconian Dumpling Pan:
5.8 Chicory Gratin:
For 6-8 people.
For 4 people.
Ingredients:
Ingredients:
• Approx. 1000 g turkey strips
• 1 small tin mushrooms (small heads)
• 8 medium-sized chicories
• 8 slices cooked ham
ENGLISH
• 30 g butter
• 1.5 tablespoons flour
• 150 ml vegetable stock (from the
chicory)
• 5 tablespoons milk
• 100 g grated cheese
Method:
Halve the chicory and cut out the bitter
core. Then wash carefully and steam for
15 minutes in boiling water. Take chicory
halves out of the water, refresh in cold
water and put the halves together again.
Then wrap each one in a slice of ham and
place in a greased baking dish. Melt the
butter and add flour. Sautée briefly and
then pour in vegetable stock and milk and
bring to the boil. Stir 50 g cheese into the
sauce and pour over the chicory. Then
sprinkle the rest of the cheese over the
dish.
• Time in the appliance (min): 35
• Shelf position: 2
5.9 Jansons Temptation:
For 4 people.
13
• 8 - 10 potatoes
• 2 onions
• 125 g anchovy fillets
• 300 ml cream
• 2 tablespoons breadcrumbs
• pepper
• freshly chopped thyme
• 2 tablespoons butter
Method:
Wash potatoes, peel and cut into fine
strips. Peel onions and cut into strips.
Grease an ovenproof baking dish with
butter. Place a third of the potatoes and
onions in the dish. On top place half of the
anchovy fillets and cover with another third
of the onions and potatoes. Distribute the
rest of the anchovy fillets on top. On top
place the rest of the onions and potatoes,
with the top layer being potatoes. Sprinkle
with pepper and sprinkle the chopped
thyme over the top. Pour the brine from
the anchovies over the bake and add the
cream. Sprinkle over the breadcrumbs
and place little knobs of butter on the top.
• Time in the appliance (min): 60
• Shelf position: 3
Ingredients:
6. PIZZA AND QUICHE
6.1 Pizza:
For 4 people.
Ingredients for the dough:
• 14 g yeast
• 200 ml water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1/2 small tin tomatoes, chopped (200
g)
• 200 g cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
• oregano
Other:
• Baking tray, greased
Method:
Crumble yeast into a bowl and dissolve in
the water. Mix the salt into the flour and
add it with the oil to the bowl. Knead the
ingredients until a workable dough that
does not stick to the bowl is produced.
Then leave the dough to rise in a warm
place until it doubles in volume. Roll out
the dough and place on the greased
baking tray, pricking the bottom with a
fork. Place the ingredients for the topping
on the base in the order given.
• Time in the appliance (min): 25
• Shelf position: 1
6.2 Onion Tart:
For 4-6 people.
Ingredients for the dough:
•
•
•
•
•
300 g flour
20 g yeast
125 ml milk
1 egg
50 g butter
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• 3 g salt
Ingredients for the topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
• 125 ml milk
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, put
into the well, mix with the milk and a little
flour from around the edge. Sprinkle with
flour, leave to rise in a warm place until the
flour sprinkled on the pre-dough is
showing cracks. Place the egg and butter
on the edge of the flour. Knead all
ingredients into a workable yeast dough.
Leave the dough to rise in a warm place
until it is about double the size. In the
meantime, peel and quarter the onions
and then slice thinly. Dice the bacon and
cook gently with the onions without
browning. Leave to cool. Roll out the
dough and place on a greased baking
tray, prick the bottom with a fork and
press the edges up. Leave to rise again.
Stir eggs, crème fraîche, milk, salt and
pepper together. Spread the cooled
onions and bacon on the dough base. Put
the mixture over all and smooth out.
• Time in the appliance (min): 45
• Shelf position: 1
6.3 Quiche Lorraine:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
Put the pastry in the fridge for a few hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom
with a fork. Spread the bacon on the
pastry. To make the filling, mix the eggs,
the sour cream and the seasoning
together. Then add the cheese. Pour the
filling over the bacon.
• Time in the appliance (min): 45
• Shelf position: 1
6.4 Cheese Flan:
Ingredients:
• 1.5 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 500 g grated cheese
• 200 ml cream
• 100 ml milk
• 4 eggs
• salt, pepper and nutmeg
Method:
Place pastry on a well greased baking
tray. Prick dough well all over with a fork.
Spread the cheese evenly on the pastry.
Mix cream, milk and eggs and season
with salt, pepper and nutmeg. Mix well
again and pour over the cheese.
• Time in the appliance (min): 40
• Shelf position: 1
For 2-4 people.
6.5 Pierogi:
Ingredients for the pastry:
For 30 small pieces.
• 200 g flour
• 2 eggs
• 100 g butter
• 1/2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
Ingredients for the dough:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• salt, pepper and nutmeg
Other:
• 250 g spelt flour
• 250 g butter
• 250 g low fat quark
• salt
Ingredients for the filling:
• 1 small head of white cabbage (400 g)
• 50 g bacon
• 2 tablespoon clarified butter
• salt, pepper and nutmeg
• 3 tablespoons sour cream
• 2 eggs
Other:
ENGLISH
• Baking tray with baking parchment
Method:
Knead spelt flour, butter, low fat quark
and a little salt into a dough and place in
the fridge. Cut white cabbage into fine
strips. Dice bacon and fry in the clarified
butter. Add the cabbage and sauté until
soft. Season with salt, pepper and nutmeg
and fold in the sour cream. Continue to
braise until all liquid has evaporated. Hard
boil eggs, cool and then dice, mix into the
cabbage and leave to cool. Roll out the
dough and cut out round circles with an 8
cm diameter. Put a little filling in the middle
of each one and fold over. Seal the edges
by pressing together with a fork. Place the
pierogi on a baking tray lined with baking
parchment and brush with egg yolk.
• Time in the appliance (min): 20
• Shelf position: 3
6.6 Cheese Pastry:
Ingredients:
• 400 g Feta cheese
• 2 eggs
• 3 tablespoons chopped flat leaf parsley
• black pepper
• 80 ml olive oil
• 375 g filo pastry
Method:
Mix together Feta, eggs, parsley and
pepper. Cover filo pastry with a damp
cloth, so that it does not dry out. Lay 4
sheets on top of one another, brushing
each lightly with oil. Cut into 4 strips, each
about 7 cm long. Place 2 heaped
tablespoons of Feta mixture on one corner
of each strip and fold this up diagonally
into a triangle. Place upside down on a
baking tray and brush with oil.
• Time in the appliance (min): 25
• Shelf position: 3
6.7 Goat's cheese Flan:
Ingredients for the pastry:
• 125 g flour
• 60 ml olive oil
• 1 pinch salt
• 3 - 4 tablespoons cold water
Ingredients for the topping:
• 1 tablespoon olive oil
• 2 onions
• salt and pepper
• 1 teaspoon chopped thyme
• 125 g ricotta
• 100 g goat’s cheese
• 2 tablespoons olives
• 1 egg
• 60 ml cream
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, olive oil and salt in a mixing
bowl and combine until the mixture
resembles breadcrumbs. Add the water
and knead to a dough. Put the pastry in
the fridge for a few hours. Then roll out the
pastry and place in the greased black
baking tin. Prick the bottom with a fork.
Put 1 tablespoon of olive oil in a pan. Peel
onions, slice thinly and sweat in the oil for
about 30 minutes with the lid on the pan.
Season with salt and pepper and mix in
1/2 teaspoon of chopped parsley. Let
onions cool slightly, then spread on the
pastry. Then spread the ricotta and goat's
cheese on top and add the olives. Sprinkle
1/2 teaspoon of chopped thyme over the
top. To make the filling, mix the eggs and
the cream together. Pour the filling over
the tart.
• Time in the appliance (min): 45
• Shelf positions: 1
7. CAKE AND PASTRY
7.1 Almond Cake:
Ingredients for the mixture:
•
•
•
•
5 eggs
200 g sugar
100 g marzipan
200 ml olive oil
15
• 450 g flour
• 1 tablespoon cinnamon
• 1 packet baking powder
(approximately 15 g)
• 50 g chopped pistachios
• 125 g ground almonds
• 300 ml milk
Ingredients for the topping:
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• 200 g apricot jam
• 5 tablespoons icing sugar
• 1 teaspoon cinnamon
• 2 tablespoons hot water
• flaked almonds
Other:
• Time in the appliance (min): 50
• Shelf position: 3
After baking:
• 28 cm springform baking tin
Method:
7.3 Cappuccino Cake:
Cream together eggs, sugar and marzipan
for 5 minutes, then slowly add the olive oil
to the egg mixture. Sieve the flour,
cinnamon and baking powder together,
then mix the chopped pistachios and the
ground almonds into the flour. Then
carefully fold into the egg mixture together
with the milk. Put into the springform
whose base has been sprinkled with
breadcrumbs.
• Time in the appliance (min): 70
• Shelf position: 2
After baking:
Heat up the apricot jam and then spread
on the cake using a brush. Then leave to
cool. Mix together icing sugar, cinnamon
and hot water and spread on the cake.
Then sprinkle flaked almonds immediately
onto the glazed surface of the cake.
7.2 Brownies:
Ingredients:
•
•
•
•
250 g plain chocolate
250 g butter
375 g sugar
2 packet vanilla sugar (approximately
16 g)
• 1 pinch salt
• 5 tablespoons water
• 5 eggs
• 375 g walnuts
• 250 g flour
• 1 teaspoon baking powder
Method:
Break chocolate up into large pieces and
melt in a bain marie. Cream together
butter, sugar, vanilla sugar, salt and water,
add the eggs and the melted chocolate.
Roughly chop the walnuts, mix with the
flour and baking powder and fold into the
chocolate mixture. Line a deep baking tray
with baking parchment, put the mixture on
top and smooth.
Leave to cool, remove baking parchment
and cut into squares.
For 4-6 people.
For the mixture:
•
•
•
•
•
100 g softened butter
90 g sugar
2 egg yolks
the seeds of one vanilla pod
2 tablespoons instant coffee (dissolved
in 50 ml hot water)
• 2 egg whites
• 50 g flour
• 50 g cornflour
• 1/2 teaspoon baking powder
For the sauce:
• 250 ml orange juice
• 50 g sugar
• 1 pinch of cinnamon
• 20 ml orange liqueur
To finish:
• 200 ml whipped cream to decorate
Other:
• 6 small dishes or cups greased with
butter
Method:
Cream together butter, sugar, egg yolks,
the seeds of one vanilla pod and then mix
in the dissolved coffee. Beat egg whites.
Sieve flour, cornflour and baking powder
and add to the mixture in layers with the
egg whites and fold in. Put the mixture
into small dishes or cups greased with
butter.
• Time in the appliance (min): 40
• Shelf position: 2
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.
7.4 Carrot Cake:
Ingredients for the mixture:
ENGLISH
• 150 ml sunflower oil
• 100 g brown sugar
• 2 eggs
• 75 g syrup
• 175 g flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 200 g finely grated carrots
• 75 g sultanas
• 25 g grated coconut
Ingredients for the topping:
• 50 g butter
• 150 g cream cheese
• 40 g sugar crystals
• ground hazelnuts
Other:
• Round springform baking tin with 22
cm diameter, greased
Method:
Cream together sunflower oil, brown
sugar, eggs and syrup. Fold in the rest of
the ingredients for the mixture. Put the
mixture into the greased baking tin.
• Time in the appliance (min): 55
• Shelf position: 3
After baking:
Mix butter, cream cheese and sugar
crystals (if necessary, add a little milk to
make it spreadable). Spread over the cake
once it has cooled down and sprinkle
ground hazelnuts over the top.
7.5 Cheese Cake:
Ingredients for the base:
• 150 g flour
• 70 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 egg
• 70 g softened butter
Ingredients for the cheese cream:
•
•
•
•
•
•
•
•
3 egg whites
50 g raisins
2 tablespoons rum
750 g low fat quark
3 egg yolks
200 g sugar
juice of one lemon
200 g crème fraîche
17
• 1 packet of custard powder, vanilla
flavour (40 g or the corresponding
amount of powder for making pudding
of 500 ml milk)
Other:
• Black springform baking tin with 26 cm
diameter, greased
Method:
Sieve flour into a bowl. Add the rest of the
ingredients and mix with a hand-held
mixer. Then put the mixture in the fridge
for 2 hours. Cover the greased bottom of
the springform tin with about 2/3 of the
mixture and prick several times with a fork.
Form an edge about 3 cm high with the
rest of the mixture. Beat the egg whites
with a hand-held mixer until forming
peaks. Wash the raisins, let them drain
well, sprinkle with the rum and leave to
soak. Put low fat quark, egg yolks, sugar,
lemon juice, crème fraîche and the custard
powder in a mixing bowl and mix together
well. To finish, carefully fold the beaten
egg whites and the raisins into the quark
mixture.
• Time in the appliance (min): 85
• Shelf position: 1
7.6 Cherry Pie:
Ingredients:
• 500 g bread
• 750 ml milk
• 1 pinch salt
• 80 g sugar
• 4 eggs
• 2 jars of sour cherries
• 50 g butter
Other:
• Baking dish, greased
Method:
Cut bread in slices. Mix together milk, salt,
sugar and eggs and pour over the bread,
mix and leave to soak in well. Drain sour
cherries and add to the mixture. Put the
mixture into the greased baking dish.
Distribute knobs of butter over the
pudding.
• Time in the appliance (min): 40
• Shelf position: 2
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7.7 Fruit Cake:
Ingredients:
• 200 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 3 eggs
• 300 g flour
• 1/2 packet baking powder
(approximately 8 g)
• 125 g currants
• 125 g raisins
• 60 g chopped almonds
• 60 g candied lemon peel or candied
orange peel
• 60 g chopped candied cherries
• 70 g whole blanched almonds
Other:
• Black springform baking tin, 24 cm
diameter
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
Place butter, sugar, vanilla sugar and salt
in a mixing bowl and cream together.
Then add the eggs one at a time and
cream the mixture again. Add the flour
mixed with the baking powder to the
creamed mixture and fold in. Stir the fruit
into the mixture as well. Place the mixture
in the prepared tin and pull the mixture up
a little higher at the edge than in the
centre. Decorate the edge and the centre
of the cake with the whole blanched
almonds. Put the cake into the oven.
• Time in the appliance (min): 100
• Shelf position: 1
7.8 Fruit Tart:
Ingredients for the pastry:
• 200 g flour
• 1 pinch salt
• 125 g butter
• 1 egg
• 50 g sugar
• 50 ml cold water
Ingredients for the filling:
• Fruit according to the season (400 g
apples, peaches, sour cherries, etc.)
• 90 g ground almonds
• 2 eggs
• 100 g sugar
• 90 g softened butter
Other:
• Quiche tin with 28 cm diameter,
greased
Method:
Sieve flour into a mixing bowl, mix salt and
butter, cut into small pieces, into the flour.
Then add egg, sugar and cold water and
knead into a pastry. Cool the pastry for 2
hours in the fridge. Roll out the
refrigerated pastry and place in the
greased quiche tin and prick with a fork.
Clean fruit, remove cores, stones or pips
and place in small pieces or slices on the
pastry. Place ground almonds, eggs,
sugar and softened butter in a bowl and
cream together. Then put on top of the
fruit and smooth out.
• Time in the appliance (min): 50
• Shelf position: 1
7.9 Grandma's Roast Apple
Cake:
Ingredients:
• 250 g butter
• 250 g sugar
• 1 sachet vanilla sugar
• 1 pinch salt
• 100 g marzipan
• 5 eggs
• 500 g flour
• 1 sachet baking powder
• 1 sachet gingerbread spices
• 50 g cocoa powder
• 150 ml red wine
• 1.2 kg apples
• Plum puree
Method:
Put butter, sugar, vanilla sugar and salt
into a mixing bowl and beat until fluffy.
Add marzipan cut into small pieces and
beat until smooth. Add eggs, one by one,
and beat until fluffy. Add flour, baking
powder, gingerbread spices and cocoa
powder to the mixture. Stir in red wine.
Put the dough into a deep baking tray
lined with baking parchment and smooth
the surface. Peel and core apples and cut
into 0.5 cm thick slices.
Plum puree:
ENGLISH
Arrange the slices on top of the dough
and fill the holes left by the cores with
plum puree. Then put into the oven.
• Time in the appliance (min): 50
• Shelf position: 3
After baking:
Leave the cake to cool and remove the
baking parchment.
Glaze:
• 250 ml apple juice
• 1 sachet clear cake glaze
Mix up the glaze using the apple juice and
sachet of cake glaze and brush over the
cake.
7.10 Lemon Sponge Cake:
Ingredients for the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and cream
together. Then add the eggs, one at a
time, and cream together again. Add the
flour and cornflour mixed with the baking
powder to the creamed mixture and fold
in. Put the mixture into the greased and
breadcrumbed baking tin, smooth out and
put in the oven. After baking, mix lemon
juice and icing sugar. Turn the cake out
onto a piece of aluminium foil. Fold up the
aluminium foil against the sides of the
cake so that the glaze cannot run out.
Pierce the cake with a wooden chopstick
and brush on the glaze. Then leave the
cake for a while to soak up the glaze.
19
• Time in the appliance (min): 75
• Shelf position: 1
7.11 Muffins:
Ingredients:
• 150 g butter
• 150 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• zest of one unwaxed lemon
• 2 eggs
• 50 ml milk
• 25 g cornflour
• 225 g flour
• 10 g baking powder
• 1 jar of sour cherries (375 g)
• 225 g chocolate chips
Other:
• Paper cases, approx. 7 cm diameter
Method:
Cream together butter, sugar, vanilla
sugar, salt and the zest of one unwaxed
lemon. Add eggs and cream together
again. Mix the cornflour, flour and baking
powder and fold into the mixture with the
milk. Drain sour cherries and fold into the
mixture with the chocolate chips. Put the
mixture into the paper cases, put cases
onto a baking tray and put in the oven.
Use muffin tray if available.
• Time in the appliance (min): 40
• Shelf position: 3
7.12 Plum Dumpling:
For 4-6 people.
For the dough (the ingredients should
be at room temperature):
• 125 ml milk
• 20 g sugar
• 1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
• 300 g flour
• 30 g sugar
• 30 g butter
• 1 egg yolk
• 1 whole egg
• 1 packet vanilla sugar (approximately 8
g)
• a little lemon zest
• plum jam
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After cooking:
• 50 g butter
• 50 g ground poppy seeds
• icing sugar
Other:
• greased dish
Method:
gugelhupf tin. Cover and leave to rise
again for 45 minutes.
• Time in the appliance (min): 60
• Shelf position: 1
7.14 Savarin Cake:
Ingredients for the dough:
Put milk and sugar in a saucepan and
warm slightly on a cooking ring. Add dried
yeast and stir. Then leave to stand for
approx. 30 minutes. Put flour, sugar,
butter, egg yolk, egg, vanilla sugar and a
little lemon zest into a mixing bowl. Add
the milk and the yeast and knead to a
workable dough. Cover dough with a cloth
and leave to rise for another 45 minutes.
Then cut the dough into dumplings (about
80 g) using a spoon, press flat with your
hand and fill with 1 teaspoon of plum jam.
Pull up the edges of the dough and cover
the jam with dough and then shape into a
ball. Put the balls into a greased dish,
cover and leave to rise for another 45
minutes and then put into the oven.
• 350 g flour
• 1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
• 75 g sugar
• 100 g butter
• 5 egg yolks
• 1/2 teaspoon salt
• 1 packet vanilla sugar (approximately 8
g)
• 125 ml milk
After baking:
• Time in the appliance (min): 35
• Shelf position: 3
Put flour, dried yeast, sugar, butter, egg
yolks, salt, vanilla sugar and milk into a
mixing bowl and knead to a smooth yeast
dough. Cover the dough in the bowl and
leave to rise for 1 hour. Then place the
dough in a greased ring-shaped cake tin
and cover and leave to rise again for 45
minutes.
7.13 Ring Cake:
Ingredients for the base:
• 500 g flour
• 1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
• 80 g icing sugar
• 150 g butter
• 3 eggs
• 2 level teaspoons salt
• 150 ml milk
• 70 g raisins (soak in 20 ml of kirsch for
1 hour beforehand)
Ingredients for the finish:
• 50 g whole peeled almonds
Method:
Put flour, dried yeast, icing sugar, butter,
eggs, salt and milk into a mixing bowl and
knead to a smooth yeast dough. Cover
the dough in the bowl and leave to rise for
1 hour. Knead the soaked raisins into the
dough by hand. Place the almonds
individually into each hollow in a greased
and floured gugelhupf tin. Then shape the
dough into a sausage shape, place in the
• 375 ml water
• 200 g sugar
• 100 ml plum brandy or 100 ml orange
liqueur
Method:
• Time in the appliance (min): 35
• Shelf position: 1
After baking:
Bring water and sugar to the boil and
leave to cool. Add plum brandy or orange
liqueur to the sugar water and mix
together. When the cake has cooled,
pierce it several times with a wooden
skewer and then let the mixture soak into
the cake evenly.
7.15 Sponge Cake:
Ingredients:
•
•
•
•
4 eggs
2 tablespoons hot water
50 g sugar
1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 100 g sugar
ENGLISH
• 100 g flour
• 100 g cornflour
• 2 level teaspoons baking powder
Other:
• 28 cm round springform baking tin,
black, bottom lined with baking
parchment
Method:
Separate the eggs. Cream egg yolks with
hot water, 50 g sugar, vanilla sugar and
salt. Beat egg whites with 100 g sugar
until forming peaks. Sieve together flour,
cornflour and baking powder. Carefully
mix egg whites and egg yolks together.
Then carefully fold in flour mixture. Put the
mixture into the baking tin, smooth and
put in the oven.
• Time in the appliance (min): 30
• Shelf position: 3
7.16 Streusel Cake:
Ingredients for the dough:
• 375 g flour
• 20 g yeast
• 150 ml tepid milk
• 60 g sugar
• 1 pinch salt
• 2 egg yolks
• 75 g softened butter
Ingredients for the crumble:
• 200 g sugar
• 200 g butter
• 1 teaspoon cinnamon
• 350 g flour
• 50 g chopped nuts
• 30 g melted butter
Method:
Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place
it in the well, stir in with the milk and some
of the flour from around the edge, sprinkle
with flour, leave to rise in a warm place
until the flour sprinkled on the pre-dough
is showing cracks. Put the sugar, egg
yolks, butter and salt on the edge of the
flour. Knead all ingredients into a workable
yeast dough. Leave the dough to rise in a
warm place until it is about double the
size. Then roll out the dough and place on
a greased baking tray and leave to rise
again. Place sugar, butter and cinnamon
21
in a mixing bowl and mix together. Add
the flour and the nuts and knead together
so that you make a crumble mixture.
Spread the butter on the risen dough and
spread the crumble mixture on it evenly.
• Time in the appliance (min): 35
• Shelf position: 3
7.17 Swedish Cake:
Ingredients:
•
•
•
•
•
5 eggs
340 g sugar
100 g melted butter
360 g flour
1 packet baking powder
(approximately 15 g)
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 200 ml cold water
Other:
• 28 cm round springform baking tin,
black, bottom lined with baking
parchment
Method:
Place sugar, eggs, vanilla sugar and salt in
a mixing bowl and cream together for 5
minutes. Then add the melted butter to
the mixture and fold in. Add the flour with
the baking powder mixed into it into the
creamed mixture and stir in. Finally add
the cold water and mix everything well.
Put the mixture into the baking tin, smooth
and put in the oven.
• Time in the appliance (min): 55
• Shelf position: 1
7.18 Sweet Tart:
Ingredients:
• 2 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 50 g ground hazelnuts
• 1.2 kg apples
• 3 eggs
• 300 ml cream
• 70 g sugar
Method:
Place pastry on a well-greased baking tray
and prick the bottom all over with a fork.
Spread the hazelnuts evenly over the
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pastry. Peel apples, remove cores and cut
into 12 slices. Spread slices evenly on the
pastry. Mix eggs, cream, sugar and vanilla
sugar together well and put over the
apples.
• Time in the appliance (min): 45
• Shelf position: 1
7.19 Swiss Carrot Cake:
Ingredients for the mixture:
• 4 egg white
• 1 pinch salt
• 80 g icing sugar
• 120 g sugar
• 200 g finly grated carrots
• 200 g finly ground almonds
• 1 lemon, juice and grated skin
• 1 tablespoon cherry liquer
• 1/2 teaspoon cinnamon
• 60 g flour
• 1/2 teaspoon baking powder
Ingredients for the topping:
•
•
•
•
150 g icing sugar
1 tablespoon cherry liquer
12 decorative marzipan carrots
ground hazelnuts
• 1/2 teaspoon baking powder
Other:
• Springform cake tin with 26 cm
diameter, greased and the bottom
lined with baking parchment.
Method:
Beat egg whites with salt until forming
peaks, add the icing sugar and beat to a
fest white of egg. Mix the egg yolke and
sugar to a cream and add the other
ingredients. Add a quarter of the beaten
white of egg with the egg yolk and then
carefully mix the rest of the beaten white
of egg with mixture. Pour the dough into
the prepared baking tin and smooth.
• Time in the appliance (min): 55
• Shelf position: 3
After baking:
Let the cake cool. We recommend the
preparation work to be carried out one to
two days in advance and to keep covered
in the fridge. For the overglaze, mix the
icing sugar with the cherry liquer. Add
water if necessary. Cover the cake with
the overglaze and decorate with the
marzipan carrots.
8. BREAD AND ROLLS
8.1 Rolls, sweet:
Ingredients:
• 420 g flour
• 60 g butter
• 50 g sugar
• a pinch of vanilla sugar
• grated lemon peel
• a pinch of salt
• 200 ml lukewarm milk
• 30 g yeast
• 2 egg yolks
• 100 g raisins
Method:
Sieve the flour into a mixing bowl, press a
hollow into the centre. Reduce the yeast
and insert it into the hollow with milk and
some sugar. Mix in some of the flour from
the edge. Dust it with flour and leave it to
stand in a warm place until the dusted
flour starts to crack on the starter dough.
Add the remaining sugar, salt, vanilla
sugar, lemon peel, egg and butter to the
edge of the flour. Knead all of the
ingredients into a supple leavened dough.
Leave the dough to stand in a warm place
until it has more or less doubled in size.
Then insert the washed raisins into the
dough and form 12 uniformly-sized rolls.
Place them on a baking tray lined with
baking paper and leave covered again for
half an hour.
• Time in the appliance: 20 minutes
• Shelf position: 3
8.2 Farmer Bread:
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
• 250 ml water
• 250 ml milk
Other:
ENGLISH
• Baking tray which has been greased or
lined with baking parchment
Method:
Place wheat flour, rye flour, salt and dried
yeast in a large bowl. Mix water, milk and
salt and add to the flour. Knead all
ingredients into a workable dough. Leave
the dough to rise until it doubles in
volume. Shape the dough into a long loaf
and place on the baking tray which has
been greased or covered with baking
parchment. Leave the loaf to rise again by
half its volume. Before baking dust with a
little flour.
• Time in the appliance (min): 60
• Shelf position: 2
8.3 White Bread:
Ingredients:
• 1000 g flour
• 1 cube of fresh yeast or 2 packets of
dried yeast
• 650 ml milk
• 15 g salt
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
Place flour and salt in a large bowl.
Dissolve the yeast in tepid milk and add to
the flour. Knead all ingredients into a
workable dough. Depending on the
qualities of the flour, a little more milk may
be required to achieve a workable dough.
Leave the dough to rise until it doubles in
volume. Cut the dough into two, make
into two long loaves and place on the
baking tray which has been greased or
covered with baking parchment. Leave the
loaves to rise again by half their volume.
Before baking, dust them with flour and
with a sharp knife cut 3-4 diagonal lines,
at least 1 cm deep.
• Time in the appliance (min): 45
• Shelf position: 2
8.4 Yeast Plait:
Ingredients for the dough:
• 650 g flour
• 20 g yeast
• 200 ml milk
23
• 40 g sugar
• 5 g salt
• 5 egg yolks
• 200 g softened butter
Ingredients for the filling:
• 250 g chopped walnuts
• 20 g breadcrumbs
• 1 teaspoon ground ginger
• 50 ml milk
• 60 g honey
• 30 g melted butter
• 20 ml rum
Ingredients for the finish:
• 1 egg yolk
• a little milk
• 50 g flaked almonds
Method:
Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place
it in the well and stir in with the milk and a
little of the sugar and the flour from around
the edge, sprinkle with flour. Leave to rise
in a warm place until the flour sprinkled on
the pre-dough is showing cracks. Put the
rest of the sugar on the edge of the flour.
Knead all ingredients into a workable yeast
dough. Leave the dough to rise in a warm
place until it is about double the size. For
the filling, mix all ingredients together.
Divide the dough into three equal parts
and roll out into long rectangles. Spread a
third of the filling onto each rectangle and
then roll up the pieces of dough. Make a
plait out of the three pieces of dough.
Coat the surface of the plait with a mixture
of egg yolk and milk and then sprinkle with
flaked almonds.
• Time in the appliance (min): 55
• Shelf position: 3
8.5 Rich Yeast Plait:
Ingredients for the dough:
• 750 g flour
• 30 g yeast
• 400 ml milk
• 10 g sugar
• 15 g salt
• 1 egg
• 100 g softened butter
Ingredients for the finish:
• 1 egg yolk
• a little milk
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Method:
Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast and
place it in the well. Stir in with the milk,
some of the sugar and some of the flour
from around the edge, sprinkle with flour,
leave to rise in a warm place until the flour
sprinkled on the pre-dough is showing
cracks. Put the rest of the sugar, salt, egg
and butter on the edge of the flour. Knead
all ingredients into a workable yeast
dough. Leave the dough to rise in a warm
place until it is about double the size. Then
weigh out into three equally sized pieces
of dough and shape each one into a rope.
Plait the three ropes together. Then cover
and leave to rise for another half an hour.
Coat the surface of the plait with a mixture
of egg yolk and milk and then put in the
oven.
• Time in the appliance (min): 50
• Shelf position: 3
9. VEGETABLES
9.1 Mediterranean Vegetables:
For 2-4 people.
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 (min): 25
• Shelf position: 3
9.2 Traditional Vegetables:
For 2-4 people.
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
Time in the appliance (min): 30
Shelf position: 3
9.3 Peeling Tomatoes:
Method:
Cut a cross in the top of the tomatoes,
place in the steam dish and put into the
appliance. After the end of the cooking
time, remove the skin from the tomatoes.
• Time in the appliance: 10 minutes
• Shelf position: 3
Ingredients / Method:
10. CUSTARDS AND TERRINES
10.1 Egg Custard:
For 6-8 people.
Ingredients:
• 3 eggs
• 100 ml milk
• 50 ml cream
• salt, pepper, nutmeg
• parsley, chopped
Other:
• 6 mini pudding basins
Method:
ENGLISH
Mix eggs, milk and cream well. (Do not
beat.) Then season and add the chopped
parsley. Pour into greased glass or
porcelain dishes.
• Time in the appliance (min): 30
• Shelf position: 3
After cooking: remove egg royale from the
dishes and cut into small dice or diamond
shapes.
10.2 Flan Caramel:
For 4-6 people.
saucepan, halve the vanilla pod and use a
knife to scrape out the seeds and add
these to the milk. Warm the milk to about
90 °C. (Do not let it boil.) Mix eggs and
egg yolks with 100 g sugar. (Do not
cream.) Add the warm milk slowly to the
egg - sugar mixture. Then put into the
dishes.
• Time in the appliance (min): 40
• Shelf position: 2
10.3 Coconut Pudding:
Ingredients for the mixture:
For 4 people.
• 100 g sugar
• 100 ml water
• 500 ml milk
• 1 vanilla pod
• 100 g sugar
• 2 eggs
• 4 egg yolks
Other:
• 250 ml milk
• 370 g coconut milk
• 6 eggs
• 120 g sugar
• 1 tin mangos, drained and pureed
Other:
• 6 small soufflé dishes
Method:
Place 100 g sugar in a saucepan and melt
to a light brown caramel. Then add the
water carefully (caution — there is the risk
of burns) and heat until it boils. Cook to a
syrup and immediately pour it into 6 small
soufflé dishes, so that the bottom is
covered with caramel. Put the milk in a
25
Ingredients:
• 6 mini pudding basins
Method:
Mix milk coconut milk. Lightly beat eggs
and sugar and add to the coconut milk.
Fill the mini pudding basins with the
mixture. After cooking, turn out and
decorate with the mangos.
• Time in the appliance (min): 40
• Shelf position: 2
11. SIDE DISHES
11.1 Rice with Vegetables:
Ingredients:
• 200 g long grain rice
• 50 g wild rice
• salt and pepper
• 1 small red pepper
• 400 ml stock
After cooking:
• 1 small tin sweetcorn (150 g)
Method:
Put long grain rice, wild rice, salt, pepper,
vegetable stock and water in a bowl half
an hour before cooking. Prepare pepper,
cut into small dice and add to the rice and
then cook.
• Time in the appliance: 40
• Shelf position: 3
After cooking: Drain sweetcorn and add to
the cooked rice.
11.2 Salty Dumplings:
For 4 people.
Ingredients / Method:
• 300 g soft pretzels
• 200 ml milk
• 3 eggs
• 2 bunches of parsley, chopped
• 2 onions, finely diced
• 10 g butter
• salt, pepper, nutmeg
Method:
Heat milk. Cut pretzels into 1 cm pieces
and pour the warmed milk over them and
leave to soak for about 5 minutes. Whisk
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eggs and add. Cook chopped onions
gently in the butter until translucent, then
add the parsley. Leave to cool for a while
and add to the pretzel mixture. Season
and then mix everything together carefully.
From the mixture form approximately 6
dumplings and place in a flat steam dish.
• Time in the appliance (min): 40
• Shelf position: 2
11.3 Potatoes in their jacket:
Ingredients:
• 1000 g medium-sized potatoes
Method:
• Time in the appliance: 50 minutes.
• Shelf position: 3
11.4 Boiled Potatoes:
Ingredients:
• 1000 g potatoes
Method:
Peel the potatoes and cut into equal sized
quarters. Put the potatoes into the steam
dish and season with salt.
• Time in the appliance: 40 minutes.
• Shelf position: 3
Wash the potatoes and place in a steam
dish.
12. MENU COOKING
12.1 Steam Menu 1:
For 4-6 people.
Loin of pork with rice and vegetables.
Steamed cappuccino cake for dessert.
Ingredients for pork:
• 1000 g pork loin
• salt, pepper, paprika and curry powder
Ingredients for rice:
• 200 g rice
• a little salt
• 250 ml water
Ingredients for vegetables:
• 300 g carrots
• 300 g kohlrabi
• 300 g cauliflower
• 200 g peppers
Ingredients for cappuccino cake:
•
•
•
•
•
100 g softened butter
90 g sugar
2 egg yolks
the seeds of one vanilla pod
2 tablespoons instant coffee (dissolved
in 50 ml hot water)
• 2 egg whites
• 50 g flour
• 50 g cornflour
• 1/2 teaspoon baking powder
Method:
Season the Pork with salt, pepper, paprika
and curry powder, brown thoroughly on all
sides and place in an ovenproof dish.
Place on the shelf in the oven and start the
programme. Put rice, a little salt and water
in a dish. Prepare steamed Cappuccino
Cake. Cream butter and sugar together.
Add egg yolks, vanilla seeds and coffee to
this. 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 oven 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.
• Time in the appliance (min): 40
• Shelf position: 1 + 4
12.2 Steam Menu 2:
For 4-6 people.
ENGLISH
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
strawberries:
• 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.
Season with salt, pepper, paprika and
curry powder, then place in a roasting
dish. Divide the cauliflower into florets,
steam for 25 minutes and then purée in
the mixer. Add grated cheese, eggs and
cream, season 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 finely dice the
red pepper and add to the rice. Prepare
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:
27
Place all dishes on the oven shelf in the
oven (levels 1 and 4) and start the
programme, cooking time 40 minutes.
After cooking, leave the vanilla flan to cool,
fill up the glasses with the strawberries
and decorate with pistachios. Drain off the
sweetcorn and add to the cooked rice.
• Time in the appliance (min): 40
• Shelf position: 1 + 4
12.3 Steam Menu 3:
For 4 people.
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
almonds:
• 700 g broccoli
• 50 g flaked almonds
• a little butter
Ingredients for coconut pudding with
mango:
• 100 ml milk
• 350 g coconut milk powder
• 4 eggs
• 80 g sugar
• 1 tin mango
Method:
Wash trout, dry and sprinkle with lemon
juice. Place in a bowl. Leave to marinade
for 10 minutes and then season. Peel and
quarter the potatoes, put into a bowl,
season with salt. Place on the shelf in the
appliance and start the programme. Wash
the broccoli, separate into florets and
place in a bowl. Prepare the Coconut
Pudding with mango. Mix milk and
coconut milk. Lightly beat eggs and sugar
and add to the coconut milk. Put the
mixture into 6 mini pudding basins.
Preparation:
Cook potatoes in the appliance (shelf
position 1) for 25 minutes, a signal
sounds. Place the other dishes on the
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oven shelves as well (shelf positions 1 and
4) and cook for another 25 minutes.
Brown almonds with the butter on a ring.
To serve, sprinkle almonds over the
broccoli. After cooking, leave the coconut
custard to cool. To serve, drain mango,
puree and use to decorate the custards.
Add 650 + 400 ml of water into the
waterdrawer
• Time in the appliance (min): 25
• Shelf position: 1 + 4
13. SOUSVIDE COOKBOOK
The dishes are divided into several
categories:
• Fish and Seafood
• Poultry
• Meat
• Vegetables
• Fruits
• Custards and Terrines
14. FISH AND SEAFOOD
14.1 Sea Bream Fillet:
Method:
For 4 people.
Place the fish with all the other ingredients
flat in the vacuum bag, vacuum seal and
cook. After cooking, remove the fish with
the fennel from the bag, put the juice from
the bag in a pan and bring it to boil, add
Pernod and cream and let it cook for a
while. Add salt and pepper according to
personal preferences. Arrange fish and
sauce on a plate and serve with rice.
Ingredients:
• 600 g sea bream fillets
• 1 pinch of salt and pepper mixture
• 2 tablespoons extra virgin olive oil
Method:
Put the sea bream, salt and pepper and oil
in a baking pan. Vacuum seal and cook.
The Sea bream fillet dish can be served
optional with olives or capers.
• Time in the appliance (min): 25
• Shelf position: 3
14.2 Turbot with fennel:
For 4 people.
Ingredients for the fish:
• 600 g turbot (alternative use other flat
fish)
• 200 g fennel, grated very finely
• 1 teaspoon lemon peel
• 2 table spoon olive oil
• 1 table spoon soya sauce
• Salt, pepper
Ingredients for the sauce:
• 40 g Pernod (or another type of
aniseed-based liqueur)
• 180 g cream
• Salt, pepper
• Time in the appliance (min): 30
• Shelf position: 3
14.3 Prawns:
For 4 people.
Ingredients:
• 500 g large, shelled prawns
• finely chopped parsley or few basil
leaves
• 4 tablespoons extra virgin olive oil
• 1 pinch of salt and pepper
Method:
Wash the prawns and remove the tails
and heads. Season them with oil, parsley
or basil, salt, pepper and put in a vacuum
bag. Vacuum seal and cook. The Prawn
dish can be served warm or cold with a
combination of leek and courgette sauce.
• Time in the appliance (min): 20
• Shelf position: 3
ENGLISH
29
15. POULTRY
15.1 Chicken Breast:
For 4 people.
Ingredients:
•
•
•
•
•
•
•
•
4 small chicken breasts, each 150 g
1 teaspoon lime juice
1 tablespoon olive oil
1 tablespoon soy sauce
½ teaspoon salt
½ tea spoon curry powder
1 red chilli, cut in slices
½ bunch fresh coriander, coarsely cut
• 6 Kaffir lime leaves, squeezed
• 2 stalks lemon grass, cut lengthwise
Method:
Place all the ingredients flat in the vacuum
bag. Seal the bag and cook. After
cooking, take out the chicken breast and
cut it. The chicken breast can be served
e.g. with wok vegetables.
• Time in the appliance (min): 30
• Shelf position: 3
16. MEAT
16.1 Beef Fillet:
For 4 people.
Ingredients:
• 700 – 800 g of beef sirloin / fillet, each
fillet with a thickness of 3 cm
• clove of garlic, peeled and sliced
• rosemary sprig
• sage leaves
• 3 tablespoons extra virgin olive oil
• pinch coarse salt
• pinch of pepper
Method:
Put the meat, garlic, rosemary, sage,
pepper and oil in a vacuum bag, vacuum
seal and cook. After cooking remove the
meat from the bag and dry it with a paper
towel. Grill or sear the meat in heated pan
for few seconds to mark the meat. Cut it
into slices, put in a dish and add salt and
oil.
• Time in the appliance (min): 60
• Shelf position: 3
16.2 Poached veal fillet:
For 4 people.
Ingredients for the meat:
•
•
•
•
•
•
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 tea spoon ground coriander
• 1 tea spoon of lemon peel
• 1 pinch cinnamon
• ½ tea spoon of salt
Ingredients for the sauce:
•
•
•
•
1 bunch parsley, finely grated
1 tea spoon of butter
1 shallot, cut very fine
100 ml Noilly Prat (or another type of
white vermouth)
• 100 ml bouillon
• 100 ml cream
• Fleur de Sel
• Black pepper
Method:
Heat the olive oil and fry the meat briefly
(around 30 sec) on both sides. Let it cool
down a bit. Put the meat with oil (the one
used for frying) and all other ingredients in
the vacuum bag, vacuum seal and cook.
For the sauce heat butter, add shallots
and stew slightly until glassy; add wine
and bouillon. Reduce the sauce for half of
the amount. Add the cream and mix with
a mixer and let it cook again. After cooking
the meat, take it out of the bag, add the
meat juice to the sauce and add some
seasoning. Turn the meat in the parsley
and cut it in 4 pieces. Put the meat on
plates and add the sauce. Sprinkle with
fleur de sel and coarse black pepper. The
veal fillet can be served e.g. with sautéed
young spring vegetables and mashed
potatoes.
• Time in the appliance (min): 60
• Shelf position: 3
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17. VEGETABLES
17.1 Carrots with vanilla:
• ½ teaspoon of ground white pepper
Method:
For 4 people.
Cut carrots in thin slices (1 – 2 mm) and
mix with all the other ingredients. Put them
evenly flat in the vacuum bag, vacuum
seal and cook. The carrots with vanilla can
be served e.g. with fish or shrimps.
Ingredients:
•
•
•
•
•
•
400 g carrots, peeled
1 pod of vanilla, cut length wise
½ orange, juice and the peel
1 teaspoon of butter
½ teaspoon of salt
½ teaspoon of sugar
• Time in the appliance (min): 40
• Shelf position: 3
18. FRUITS
18.1 Apples:
• 2 ripe pears, around 300 g
• 2 glasses of red wine, around 300 ml
(e.g. Cabernet Franc)
• 1 teaspoon sugar
• 1 pinch of cinnamon, 1 clove - optional
Method:
Ingredients:
• 2 ripe apples, medium size
• 1 star anise
• 1 vanilla pod, cut in pieces
Method:
Wash and peel the apples. Then cut them
in quarters or in eight pieces and remove
the core. Put the apples in a vacuum bag
and add the star anise and vanilla pod.
Vacuum seal and cook. The Apple dish
can be served warm or cold, with English
crème or ice cream.
• Time in the appliance (min): 20
• Shelf position: 3
Pour the wine into a pot and boil it until it
becomes denser and reduce to about half
of the amount (about 8-10 min on high
power) and then let it cool. Wash and peel
the pears, cut them in halves and remove
the core. Place all the ingredients in a
vacuum bag. Vacuum seal and cook. The
red wine pear dish can be served warm or
cold, with English crème dish or ice
cream.
• Time in the appliance (min): 15
• Shelf position: 3
18.2 Red Wine Pears:
Ingredients:
19. CUSTARDS AND TERRINES
19.1 English Crème:
and the vanilla pod into the bowl. Add the
fruit peels and whip everything on low
speed until you have a smooth mixture.
Remove the vanilla pod and the fruit peel
from the mixture. Put the mixture in one or
more vacuum bags. Vacuum seal and
cook. After cooking put the bag in an ice
bath and then serve warm or cold. The
English crème dish can be served with
cooked fruits, chocolate cake, apple pie or
ice cream.
For 4 people.
Ingredients:
• 250 ml fresh cream
• 250 ml milk
• 7 egg yolks
• 140 g sugar
• 1/2 vanilla pod
• 1 orange and 1 lemon peel for flavor
Method:
Put cream, milk, egg yolks and sugar in a
bowl. Halve the vanilla pod and use a knife
to scrape out the seeds and add them
*
• Time in the appliance (min): 20
• Shelf position: 3
ENGLISH
31
Recipe Book: English
867326538-A-412015
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