EN STEAMER RECIPE BOOK
www.aeg.com AUTOMATIC PROGRAMMES In the Assisted Cooking menu the dishes are divided into several categories: • Poultry • Fish/Meat • Desserts • Casseroles/Terrines • Side Dishes Assisted Cooking menu uses predefined values for a dish. Prepare the dish according to recipe from this book. ing 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.
ENGLISH pepper. Pour half of the mixture into the prepared terrine mould. Add the chopped dill to the remainder of the mixture and pour this into the mould. Cover the terrine with slices of the salmon which were hanging over the sides. – Amount of water to be put into the water drawer: 400 ml – Time in the appliance: 40 minutes – Shelf position: 1 Poached Fish (Trout) Ingredients: • 4 trout, approximately 250 g • Salt • Pepper • Lemon juice Method: Wash and dry the trout.
www.aeg.com Place 100 grams of sugar into a saucepan, add the water and then bring to a boil. Cook to a light brown syrup and melt to a light brown caramel. Then immediately pour into 6 small soufflé dishes so that the bottom is covered with caramel. Put the milk into a saucepan and halve the vanilla pod. 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 the eggs and egg yolks with 100 grams of sugar. (Do not cream.
ENGLISH whisk the creme thoroughly until the chocolate has dissolved. Tip: The mix should not be any deeper than 5 cm in the bowl. If you are preparing a double quantity, use a wide dish.
www.aeg.com Allow any liquid that forms to be evaporated completely. Season with salt and pepper. Leave to cool. Place the lettuce strips, minced veal, breadcrumbs and egg into a bowl. Add the cheese. Mix everything well and season with salt and pepper. Scoop one tablespoon of the filling onto each leaf and seal to make a parcel. Place the parcels, sealed-side facing down, into a gratin dish. Pour the stock and cream over them. Cook the stuffed lettuce using the steam cooking function. Serve warm.
ENGLISH Braise the sliced button mushrooms in the rest of the button and, once again, evaporate off any juice that forms. Put a few nice slices to the side. Mix the rest of the button mushrooms with the mushroom puree. Whisk the egg and cream and add this to the mix. Season the mixture with salt and pepper. Grease four soufflé dishes with butter. Take the sliced button mushrooms which you had set aside earlier and spread them over the bottom of each of the dishes for decoration.
www.aeg.com mushrooms and slice. Peel onions and cut into strips. Wash green beans, remove strings and cut into pieces. Slice olives. After cooking, season the vegetables with salt, pepper, basil and oregano according to taste. – Amount of water to be put into the water drawer: 500 ml – Time in the appliance: 25 minutes – Shelf position: 1 Vegetables, traditional Ingredients / Method: Put together the following vegetables to taste, about 750 g in total.
ENGLISH After cooking: Drain sweetcorn and add to the cooked rice.
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ENGLISH 11
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