Aeg KSE992220B Recipe Book

Aeg KSE992220B Recipe Book
EN
Recipe Book
Steam oven
2
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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
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: 1
2.3 Fish in Salt:
For 6 people.
Ingredients:
• a whole fish, approx. 1.5-2 kg
• 2 unwaxed lemons
• 1 head of fennel
• 4 sprigs of fresh thyme
• 3 kg rock salt
Method:
ENGLISH
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.
• Time in the appliance (min): 55
• Shelf position: 1
2.4 Salmon fillet
Ingredients:
• 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:
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: 30 minutes
• Shelf position: 1
2.5 Fish (Trout), poached:
Ingredients:
3
• 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): 25
• Shelf position: 1
2.6 Stuffed Calamari:
For 4 people.
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
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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
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.
• Amount of water to be put into the
water drawer: 600 ml
• Time in the appliance: 35 minutes
• Shelf position: 1
3.3 Coq au Vin:
3.2 Stuffed Chicken Breast:
For 2-4 people.
Served with spinach in saffron sauce
Ingredients:
Ingredients:
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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.
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
ENGLISH
• Shelf position: 1
3.4 Stuffed Chicken:
For 2 people.
Ingredients:
• 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:
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.)
5
• Time in the appliance (min): 90
• Shelf position: 1
3.5 Roast Duck with Orange:
For 4-6 people.
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:
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
4. MEAT
4.1 Beef Casserole:
For 4 people.
Ingredients:
• 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:
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.
• Time in the appliance (min): 120
• Shelf position: 1
4.2 Marinated Beef:
For 4 people.
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
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• 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.
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.
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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 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:
• Time in the appliance (min): 70
• Shelf position: 1
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.
4.4 Pork Knuckle:
• Time in the appliance (min): 130
• Shelf position: 1
For 4-6 people.
4.6 Swedish Festive Roast:
Ingredients:
• 1 hind knuckle of pork 0.8-1.2 kg
For 4-6 people.
ENGLISH
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:
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.
7
• Time in the appliance (min): 150
• Shelf position: 1
4.8 Ossobuco:
For 4-6 people.
Ingredients:
• 4 tablespoons butter for browning
• 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
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4.9 Stuffed Veal Breast:
• Shelf position: 1
For 4 people.
4.11 Rabbit:
Ingredients:
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1 bread roll
1 egg
200 g mince
salt, pepper
1 onion, chopped
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: 1
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): 150
For 4 people.
Ingredients:
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2 saddles of hare
6 juniper berries (crushed)
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.
ENGLISH
9
Ingredients:
Method:
• 1.5 kg wild boar joint (shoulder)
• salt
• pepper
• soup vegetables from the marinade
• 1 small tin of chanterelles
To make the marinade:
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.
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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.
• Time in the appliance (min): 140
• Shelf position: 1
Pour the marinade over the meat until it
is covered and leave to marinade for 3
days.
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: 1
5.2 Cannelloni:
For 4 people.
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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
• 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: 1
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. 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: 1
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:
ENGLISH
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 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.
• Time in the appliance (min): 60
• Shelf position: 1
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: 1
5.6 Franconian Dumpling Pan:
For 6-8 people.
Ingredients:
• Approx. 1000 g turkey strips
• 1 small tin mushrooms (small heads)
• 500 g chopped onions
• 1 kg dumpling dough
• 400 g grated cheese
• 250 ml cream
Method:
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
5.7 Cabbagge Casserole:
5.5 Potato Gratin:
For 4 people.
Ingredients:
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:
• 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:
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
11
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
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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): 35
• Shelf position: 1
• Time in the appliance (min): 60
• Shelf position: 1
Ingredients:
5.8 Chicory Gratin:
For 4 people.
Ingredients:
•
•
•
•
•
8 medium-sized chicories
8 slices cooked ham
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.
5.9 Jansons Temptation:
For 4 people.
• 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: 1
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
ENGLISH
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
• 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:
For 2-4 people.
13
Ingredients for the pastry:
• 200 g flour
• 2 eggs
• 100 g butter
• 1/2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• salt, pepper and nutmeg
Other:
• 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
6.5 Pierogi:
For 30 small pieces.
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Ingredients for the dough:
• 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:
• 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: 2
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: 2
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
ENGLISH
15
7. CAKE AND PASTRY
7.1 Almond Cake:
Ingredients for the mixture:
•
•
•
•
•
•
•
5 eggs
200 g sugar
100 g marzipan
200 ml olive oil
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:
• 200 g apricot jam
• 5 tablespoons icing sugar
• 1 teaspoon cinnamon
• 2 tablespoons hot water
• flaked almonds
Other:
• 28 cm springform baking tin
Method:
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.
• Time in the appliance (min): 50
• Shelf position: 2
After baking:
Leave to cool, remove baking parchment
and cut into squares.
7.3 Cappuccino Cake:
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:
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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: 1
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:
• 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: 1
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
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
ENGLISH
• 2 jars of sour cherries
• 50 g butter
Other:
• Baking dish, greased
Method:
• Time in the appliance (min): 100
• Shelf position: 1
7.8 Fruit Tart:
Ingredients for the pastry:
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.
• 200 g flour
• 1 pinch salt
• 125 g butter
• 1 egg
• 50 g sugar
• 50 ml cold water
Ingredients for the filling:
• Time in the appliance (min): 40
• Shelf position: 1
• 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:
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.
17
• 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
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• 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:
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: 2
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.
• 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: 2
ENGLISH
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
After cooking:
• 50 g butter
• 50 g ground poppy seeds
• icing sugar
Other:
• greased dish
Method:
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.
• Time in the appliance (min): 30
• Shelf position: 1
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
19
•
•
•
•
•
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 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:
• 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:
• 375 ml water
• 200 g sugar
• 100 ml plum brandy or 100 ml orange
liqueur
Method:
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 ringshaped cake tin and cover and leave to
rise again for 45 minutes.
• Time in the appliance (min): 35
• Shelf position: 1
After baking:
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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
• 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: 1
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 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: 2
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
ENGLISH
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 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
21
• 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: 1
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.
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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: 2
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:
• 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: 1
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: 1
8.4 Yeast Plait:
Ingredients for the dough:
• 650 g flour
• 20 g yeast
• 200 ml milk
• 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
ENGLISH
a mixture of egg yolk and milk and then
sprinkle with flaked almonds.
• Time in the appliance (min): 55
• Shelf position: 2
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
Method:
Sieve the flour into a mixing bowl, make
a well in the centre. Cut up the yeast and
23
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: 2
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: 1
9.2 Traditional Vegetables:
For 2-4 people.
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
Time in the appliance (min): 30
Shelf position: 1
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: 1
• Add 150 ml of water into the water
drawer
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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:
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): 25
• Shelf position: 1
After cooking: remove egg royale from
the dishes and cut into small dice or
diamond shapes.
10.2 Flan Caramel:
For 4-6 people.
Ingredients for the mixture:
• 100 g sugar
• 100 ml water
• 500 ml milk
• 1 vanilla pod
• 100 g sugar
• 2 eggs
• 4 egg yolks
Other:
• 6 small soufflé dishes
Method:
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
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): 35
• Shelf position: 1
10.3 Coconut Pudding:
For 4 people.
Ingredients:
• 250 ml milk
• 370 g coconut milk
• 6 eggs
• 120 g sugar
• 1 tin mangos, drained and pureed
Other:
• 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): 35
• Shelf position: 1
Place 100 g sugar in a saucepan and melt
to a light brown caramel. Then add the
11. SIDE DISHES
11.1 Rice with Vegetables:
After cooking:
Ingredients:
• 1 small tin sweetcorn (150 g)
Method:
•
•
•
•
•
200 g long grain rice
50 g wild rice
salt and pepper
1 small red pepper
400 ml stock
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.
ENGLISH
• Time in the appliance: 35
• Shelf position: 1
• Add 800 ml of water into the water
drawer
After cooking: Drain sweetcorn and add
to the cooked rice.
25
• Time in the appliance (min): 35
• Shelf position: 1
11.3 Potatoes in their jacket:
Ingredients:
11.2 Salty Dumplings:
• 1000 g medium-sized potatoes
Method:
For 4 people.
Wash the potatoes and place in a steam
dish.
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 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: 50 minutes.
• Shelf position: 1
• Add 800 + 200 ml of water into the
water drawer
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: 1
• Add 800 ml of water into the water
drawer
12. SOUSVIDE COOKBOOK
The dishes are divided into several
categories:
• Fish and Seafood
• Poultry
• Meat
• Vegetables
• Fruits
• Custards and Terrines
13. FISH AND SEAFOOD
13.1 Sea Bream Fillet:
For 4 people.
• Time in the appliance (min): 25
• Shelf position: 2
Ingredients:
13.2 Turbot with fennel:
• 600 g sea bream fillets
• 1 pinch of salt and pepper mixture
• 2 tablespoons extra virgin olive oil
Method:
For 4 people.
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.
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
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• 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
Method:
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.
• Time in the appliance (min): 30
• Shelf position: 2
13.3 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: 2
14. POULTRY
14.1 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: 2
15. MEAT
15.1 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: 2
15.2 Poached veal fillet:
For 4 people.
Ingredients for the meat:
ENGLISH
• 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:
27
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: 2
Heat the olive oil and fry the meat briefly
(around 30 sec) on both sides. Let it cool
16. VEGETABLES
16.1 Carrots with vanilla:
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
½ teaspoon of ground white pepper
• Time in the appliance (min): 40
• Shelf position: 2
17. FRUITS
17.1 Apples:
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: 2
17.2 Red Wine Pears:
Ingredients:
• 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:
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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
18. CUSTARDS AND TERRINES
18.1 English Crème:
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 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.
• Time in the appliance (min): 20
• Shelf position: 2
*
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: 2
ENGLISH
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ENGLISH
31
867335853-A-332016
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