AEG BO4GESKM Livre de recettes

EN Recipe BookSteam ovenBO4GESM

• 150 g shrimps• 150 g mussel meat• salt, pepperIngredients for the Béchamel sauce:• 75 g butter• 50 g flour• 600 ml milk• salt, pepper and nutmegPut

Add chopped tomatoes, gratedEmmental and breadcrumbs, stir welland bring to the boil. Then season withsalt, pepper and cinnamon and removefrom the hot

Peel onion and chop finely, fry gently in alittle oil. Then add the minced meat andthe long grain rice, sauté and seasonwith salt, pepper and paprika.

Method:Crumble yeast into a bowl and dissolvein the water. Mix the salt into the flourand add it with the oil to the bowl.Knead the ingredients until

• 1.5 sheets original Swiss flaky pastryor puff pastry (rolled out in a square)• 500 g grated cheese• 200 ml cream• 100 ml milk• 4 eggs• salt, pepper

Place flour, olive oil and salt in a mixingbowl and combine until the mixtureresembles breadcrumbs. Add the waterand knead to a dough. Put the pastry

• Time in the appliance: 50 minutes• Shelf position: 2After baking:Leave to cool, remove baking parchmentand cut into squares.7.3 Cappuccino CakeFor t

• 1 packet of custard powder, vanillaflavour (40 g or the correspondingamount of powder for makingpudding of 500 ml milk)Other:• Black springform baki

• 50 g sugar• 50 ml cold waterIngredients for the filling:• Fruit according to the season (400 gapples, peaches, sour cherries, etc.)• 90 g ground alm

Put the mixture into the greased andbreadcrumbed baking tin, smooth outand put in the appliance.After baking, mix lemon juice and icingsugar. Turn the

1. AUTOMATIC PROGRAMMESWARNING!Refer to Safety chapters.1.1 Automatic programmesThe automatic programmes giveoptimum settings for each type of meator

• 2 level teaspoons salt• 150 ml milk• 70 g raisins (soak in 20 ml of kirsch for1 hour beforehand)Ingredients for the finish:• 50 g whole peeled almon

• 200 g sugar• 200 g butter• 1 teaspoon cinnamon• 350 g flour• 50 g chopped nuts• 30 g melted butterMethod:Sieve the flour into a mixing bowl, makea w

• 12 decorative marzipan carrots• ground hazelnutsOther:• Springform cake tin with 26 cmdiameter, greased and the bottomlined with baking parchment.Me

• 1000 g flour• 40 g fresh yeast or 20 g dried yeast• 650 ml milk• 15 g saltOther:• Baking tray which has been greasedor lined with baking parchmentMe

Leave the dough to rise in a warm placeuntil it is about double the size.Then weigh out into three equally sizedpieces of dough and shape each oneinto

10.2 Flan CaramelIngredients for the mixture:• 100 g sugar• 100 ml water• 500 ml milk• 1 vanilla pod• 100 g sugar• 2 eggs• 4 egg yolksOther:• 6 small

Method:Wash the potatoes and place in a steamdish.• Time in the appliance: 50 minutes.• Shelf position: 111.4 Boiled PotatoesIngredients:• 1000 g pota

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parsley. Spread the mixture immediatelyon the fish fillets and place small knobsof butter on the mixture.• Time in the appliance: 35 minutes• Shelf po

Put four tablespoons of olive oil in aroasting tin and sear the squid on thering. Add wine and tomato juice.Cover the roasting tin with a lid and puti

stock and soya sauce and bring to theboil.Add parsley, thyme, diced bacon,mushrooms, shallots and garlic.Bring to the boil again, cover with a lidand

• 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, celer

4.6 Swedish Festive RoastIngredients:• 200 g dried plums• 150 ml white wine• 1.5 kg loin of pork or saddle of veal(without bones)• 1 medium onion• app

4.9 Stuffed Veal BreastIngredients:• 1 bread roll• 1 egg• 200 g mince• salt, pepper• 1 onion, chopped• parsley, chopped• 1 kg breast of veal (with poc

• 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