EN Recipe Book Steam oven
www.aeg.com 1. COOKBOOK The dishes are divided into several categories: • • • • • Fish Poultry Meat Oven Dish Pizza, Pie and Quiche • • • • • • Cake, Pie and Cookies Bread and Rolls Vegetables Custards and Terrines Side Dishes Full Menu 2. FISH 2.1 Cod Fish: 2.2 Fish Fillet: For 4-6 people. For 4-6 people.
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 Steamed Fish: For 4 people.
www.aeg.com • 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. 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.
ENGLISH 5 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.
www.aeg.com • 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 4.5 Mustard Rabbit: For 4 people.
ENGLISH 7 Method: 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. Rub saddles of hare with the crushed juniper berries, salt and pepper and brush with melted butter.
www.aeg.com 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.
ENGLISH 9 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.
www.aeg.com 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 5.5 Jansons Temptation: For 4 people.
ENGLISH • 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.
www.aeg.com 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): 65 • Shelf position: 2 6. PIZZA, PIE AND QUICHE 6.1 Onion Tart: 6.2 Pierogi: For 4-6 people. For 30 small pieces.
ENGLISH • 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.
www.aeg.com • 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.
ENGLISH 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.
www.aeg.com • 500 g bread • 750 ml milk • 1 pinch salt • 80 g sugar • 4 eggs • 2 jars of sour cherries • 50 g butter Other: 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. • Baking dish, greased Method: 7.10 Fruit Tart: 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.
ENGLISH • 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.
www.aeg.com 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.
ENGLISH 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.
www.aeg.com 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.
ENGLISH • 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 21 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.
www.aeg.com 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): 55 • Shelf position: 2 8.
ENGLISH 23 10. CUSTARDS AND TERRINES 10.1 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: • 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. 10.3 Flan Caramel: For 4-6 people. Ingredients for the mixture: Mix milk coconut milk. Lightly beat eggs and sugar and add to the coconut milk.
www.aeg.com 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 eggs and add. Cook chopped onions gently in the butter until translucent, then add the parsley.
ENGLISH • 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 s
www.aeg.com 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. FISH 13.1 Sea Bream Fillet: For 4 people. 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.
ENGLISH breast and cut it. The chicken breast can be served e.g. with wok vegetables. 27 • Shelf position: 3 • Time in the appliance (min): 30 15. MEAT 15.1 Beef Fillet: For 4 people.
www.aeg.com • Time in the appliance (min): 50 • Shelf position: 3 17. FRUIT 17.1 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.
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