AEG KM8403001M Livre de recettes

EN Microwave combi-ovenRecipe Book

Stuffed tomatoesFor 2 people Ingredients:• 4 large tomatoes, each approximately300 g• 1 small courgette, approximately 80 g• 60 g mushrooms• 1 shallot

seasoning mix. Mix carefully and spoonover the dish.– Time in the appliance: 30 minutes– Shelf position: 1Cheese gratinFor 3 people.Ingredients:• 8 sl

Position the stuffed cannelloni on the to-mato base and sprinkle with the remain-ing cheese.– Time in the appliance: 30 minutes– Shelf position: 1Pota

• 30 g yeast• 400 ml tepid milk• 10 g sugar• 15 g salt•1 egg• 100 g softened butterIngredients for the finish:•1 egg yolk• a little milkMethod:Sieve t

Mix together Feta, eggs, parsley andpepper. Cover filo pastry with a dampcloth, so that it does not dry out. Lay 4sheets on top of one another, brushi

• Paper cases, approximately 7 cm di-ameterMethod:Cream together butter, sugar, vanillasugar, salt and the zest of one unwaxedlemon. Add eggs and crea

• 200 ml water• 300 g flour•3 g salt• 1 tablespoon oilIngredients for the topping:• 1 / 2 small tin tomatoes, chopped• 200 g cheese, grated• 100 g sal

• 1.2 kg apples•3 eggs• 300 ml cream• 70 g sugarMethod:Place pastry on a well-greased bakingtray and prick the bottom all over with afork. Spread the

• 450 g flour• 1 tablespoon cinnamon• 1 packet baking powder (approxi-mately 15 g)• 50 g chopped pistachios• 125 g ground almonds• 300 ml milkIngredie

• 200 g sugar• juice of one lemon• 200 g crème fraîche• 1 packet of custard powder, vanilla fla-vour (40 g or the correspondingamount of powder for ma

1. ASSISTED COOKING RECIPESIn the Assisted Cooking menu the dishesare divided into several categories:•Defrost• Cooking/Melting• Poultry/Meat/Fish• Pi

Cool the pastry for 2 hours in the fridge.Roll out the refrigerated pastry andplace in the greased quiche tin and prickwith a fork. Clean fruit, remov

• 50 g butterMethod:Sweat chopped onion in a little olive oil,then add the mince and cook stirring.Add chopped tomatoes, grated Emmen-tal and breadcru

• 75 g sugar• 100 g butter•5 egg yolks•1 / 2 teaspoon salt• 1 packet vanilla sugar (approximately 8g)• 125 ml milkAfter baking:• 375 ml water• 200 g s

– Shelf position: 2Wedges/CroquettesThe instructions regarding time and tem-perature are on the packaging. Followthe manufacturer's instructions.

– Shelf position: 21.6 DessertsApricot creamFor 2 people.Ingredients:• 250 g apricots• 100 ml white wine• 2 – 3 tablespoons sugar• 150 g mascarpone or

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– Shelf position: bottom glassAfter defrosting, allow the food to standat room temperature for a period rough-ly equivalent to the defrosting time.1.3

• 1 tablespoon mustard• 1 clove of garlic, crushed•rosemary•thyme• freshly ground black pepper•corn starchMethod:Mix the oil, soy sauce, mustard, garl

Clean the fish fillets, drizzle with lemon,salt and place in the dish on top of theonion rings. Mix crème fraîche with pap-rika, to taste, and pour th

• 6 tablespoons olive oil• 250 ml white wine• 250 ml meat stock• 3 medium-sized onions, peeled andfinely chopped• 3 cloves of garlic, peeled and thinl

Mustard RabbitIngredients:• 2 rabbits, each 800 g• salt and pepper• 2 tablespoons olive oil• 2 roughly chopped onions• 50 g diced bacon• 2 tablespoons

Veal KnuckleIngredients:• 1 hind knuckle of veal 1.5 - 2 kg• 4 slices cooked ham• 2 tablespoons oil• 1 teaspoon salt• 1 teaspoon sweet-noble paprika•

Roast LambSettings:Automatic weight. Setting range for theweight between 1000 and 3000 g.Method:Season meat to taste and place in anovenproof dish. Ad