AEG BS8366001M
Contents
1. 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 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 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 e Time in the appliance min 35 e Shelf position 3 7 20 Swedish Cake Ingredients 5 eggs 340 g sugar 100 g melted butter 360 g flour 1 packet baking powder approximately 15 g e 1 packet vanilla sugar approximately 8 g e 1 pinch salt e 200 ml cold water Other e 28cm 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 th2. 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 e Time in the appliance min 60 e Shelf position 3 5 6 Lasagne For 4 people Ingredients for the meat sauce 100 g streaky bacon 1 onion 1 carrot 100 g celery 2 tablespoons olive oil e 400 g mince a mixture of beef and pork e 100 ml meat stock e 1 small tin tomatoes chopped about 400 g e oregano thyme salt and pepper Ingredients for the B chamel sauce 75 g butter 50 g flour 600 ml milk salt pepper and nutmeg Put together with 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 saut the bacon and the diced vegetables while stirring constantly Gradually add the mince saut while stirring constantly to break up and deglaze with the meat stock Season the meat sauce with tomato pur e the herbs salt and pepper and simmer with the lid on over a low heat for about 30 minutes In the meantime prepare the B chamel sauce Melt the butter in a pan add the flour and cook u
3. bottom should be covered to a depth of ENGLISH 5 10 15 mm Turn the roast after about 30 minutes e Time in the appliance min 165 e Shelf position 1 4 3 Marinated Beef For 4 people Ingredients 1 5 kg joint of beef salt pepper soup vegetables from the marinade To make the marinade e 1 water e 500 ml wine vinegar e 2 teaspoons salt e 15 peppercorns e 15 juniper berries e 5 bay leaves e 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 e Time in the appliance min 150 e Shelf position 1 4 4 Meat Loaf For 4 people Ingredients 2 dry bread rolls 1 onion 3 tablespoons chopped parsley 750 g mince a mixture of beef and pork e 2eggs www aeg com e salt pepper and paprika e 100 grashers 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 an
4. 1 tablespoon olive oil 1 tablespoon soy sauce V2 teaspoon salt e Time in the appliance min 25 e Shelf position 1 4 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 e Time in the appliance min 30 e Shelf position 3 13 3 Prawns For 4 people Ingredients e 500 g large shelled prawns e finely chopped parsley or few basil leaves e Atablespoons extra virgin olive oil e 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 e Time in the appliance min 28 Shelf position 3 Ya tea spoon curry powder 1 red chilli cut in slices Y2 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 e Time in the appliance min 30 1
5. Other e 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 e Time in the appliance min 40 e Shelf position 3 10 2 Egg Custard For 6 8 people Ingredients 3 eggs 100 ml milk 50 ml cream salt pepper nutmeg parsley chopped Other e 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 11 SIDE DISHES 11 1 Rice For 4 people Ingredients 200 g long grain rice 50 g wild rice salt and pepper 1 small red pepper 400 ml stock oe cooking ENGLISH 23 e Time in the appliance min 30 e 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 100 g sugar 100 ml water 500 ml milk 1 vanilla pod 100 g sugar 2 eggs 4 egg yolks Other e 6 small souffl dishes Method Place 100 g sugar in a saucepan and melt to a light brown caramel Then add the 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 souffl dishes so that the bottom is covered with caramel Put the milk in a saucepan halve the vanilla pod and use a k
6. 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 e Time in the appliance min 20 e Shelf position 3 6 3 Pizza For 4 people Ingredients for the dough e 149 yeast e 200 ml water e 300 g flour e 3gsalt e 1 tablespoon oil Ingredients for the topping e 1 2 small tin tomatoes chopped 200 300 g cheese grated 100 g salami 100 g cooked ham 150 g mushrooms tinned 50 g Feta cheese oregano Other e 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 bottom with a fork Place the ingredients for the topping on the base in the order given e Time in the appliance min 25 e Shelf position 1 6 4 Quiche Lorraine For 2 4 people 7 CAKE PIE AND COOKIES 7 1 Almond Cake Ingredients for the mixture 5 eggs 200 g sugar 100 g marzipan 200 ml olive oil 450 g flour 1 tables
7. 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 cr me fraiche mix and then leave to cool In the meantime prepare the B chamel 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 ENGLISH 9 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 B chamel sauce between each row of cannelloni The last layer should be a layer of B chamel sauce sprinkled with cheese Place the rest of the butter in small knobs on the top of the dish e Time in the appliance min 55 e Shelf position 1 5 3 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 e 5 tablespoons milk e 100g 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 ina slic
8. whipped cream to decorate Other e 6 small dishes or cups greased with butter Method 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 e Time in the appliance min 40 e Shelf position 2 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 e 150 ml sunflower oil e 100 g brown sugar e 2eggs e 75 9 syrup e 175 g flour e 1 teaspoon cinnamon e 1 2 teaspoon ground ginger e 1 teaspoon baking powder e 200 g finely grated carrots e 75 g sultanas e 25 g grated coconut Ingredients for the topping 50 g butter 150 g cream cheese 40 g sugar crystals ground hazelnuts Other e 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 e Time in the appliance min 55 e Shelf position 3 After baking Mix butter cream cheese and sugar crystals if necessary add a little milk to make it spreadable Sprea
9. 5 MEAT 15 1 Beef Fillet For 4 people Ingredients e 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 e Time in the appliance min 60 e Shelf position 3 15 2 Poached veal fillet For 4 people Ingredients for the meat 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 16 VEGETABLES 16 1 Carrots with vanilla For 4 people Ingredients 400 g carrots peeled 1 pod of vanilla cut length wise Ya orange juice and the peel 1 teaspoon of butter Ya teaspoon of salt ENGLISH 27 e Shelf position 3 e 1 tea spoon of lemon peel e 1 pinch cinnamon e tea spoon of salt Ingredients for the sauce 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 Heat the olive oil an
10. 7 13 Lemon Sponge Cake Ingredients for the mixture e 250 g butter e 200 g sugar e 1 packet vanilla sugar approximately 8 g pinch salt 4 eggs 150 g flour 50 g cornflour level teaspoon baking powder grated peel of 2 lemons ngredients for the glaze e 125 ml lemon juice e 100g icing sugar Other e Square baking tin 30 cm long e Margarine for greasing e 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 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 Then leave the cake for a while to soak up the glaze e Time in the appliance min 75 e Shelf position 1 7 14 Muffins Ingredients e 150 g butter e 150 g sugar e 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 e Paper cases approx 7
11. EN Recipe Book o Steam oven AEG perfekt in form und funktion www aeg com 1 COOKBOOK The dishes are divided into several categories Fish Poultry Meat Oven Dish Pizza Pie and Quiche 2 FISH 2 1 Cod Fish For 4 6 people 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 Soak dried cod overnight Drain the dried cod the next day and place ina 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 saut 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 e Time in the appliance min 30 e Shelf position 1 Cake Pie and Cookies Bread and Rolls Vegetables Custards and Terrines Side Dishes F
12. ce 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 B chamel sauce Then do another layer of potatoes followed by aubergines and then the mince mixture The last layer should be B chamel sauce On the top distribute the rest of the cheese and the breadcrumbs Melt the butter and pour over the top of the moussaka e Time in the appliance min 60 e Shelf position 1 ENGLISH 11 5 8 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 1egg 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 p
13. 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 e Time in the appliance min 40 e Shelf position 3 7 15 Plum Dumpling For 4 6 people For the dough the ingredients should be at room temperature e 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 e alittle lemon zest e plum jam After cooking e 50 g butter e 50g ground poppy seeds e icing sugar Other e 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 anda 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
14. 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 e Time in the appliance min 45 e Shelf positions 1 7 12 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 1 2 kg apples Plum puree Method ENGLISH 17 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 e Time in the appliance min 50 e Shelf position 3 After baking Leave the cake to cool and remove the baking parchment Glaze e 250 ml apple juice e 1 sachet clear cake glaze Mix up the glaze using the apple juice and sachet of cake glaze and brush over the cake
15. d 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 e Time in the appliance min 90 e 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 e Time in the appliance min 120 e Shelf position 3 4 2 Leg of Lamb For 6 8 people Ingredients 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 e 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
16. d fry the meat briefly around 30 sec on both sides Let it cool 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 saut ed young spring vegetables and mashed potatoes e Time in the appliance min 60 e Shelf position 3 e teaspoon of sugar e teaspoon of ground white pepper Method 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 28 www aeg com e Time in the appliance min 50 17 FRUIT 17 1 Apples Ingredients e 2ripe apples medium size e 1 star anise e 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 ser
17. d 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 e Time in the appliance min 40 e Shelf position 1 7 7 Cheese Pastry Ingredients e 400 g Feta cheese 2 eggs 3 tablespoons chopped flat leaf parsley e black pepper e 80 ml olive oil e 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 e Time in the appliance min 25 e Shelf position 3 7 8 Cherry Pie Ingredients 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 e Baking dish greased Method 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 th
18. d over the cake once it has cooled down and sprinkle ground hazelnuts over the top 7 5 Cheese Cake Ingredients for the base e 150 g flour e 70g sugar e 1 packet vanilla sugar approximately 80 e le e 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 cr me fra che 1 packet of custard powder vanilla flavour 40 g or the corresponding amount of powder for making pudding of 500 ml milk Other e 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 cr me fra che ENGLISH 15 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 e Time in the appliance min 85 e Shelf position 1 7 6 Cheese Flan Ingredients e 1 5 sheets original Swiss flaky pastry or puff pastry rolle
19. d paprika place in a rectangular baking tin and cover with rashers of bacon Add a little water and put in the oven e Time in the appliance min 70 e Shelf position 1 4 5 Mustard Rabbit For 4 people 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 in the oven e Time in the appliance min 90 e Shelf position 1 4 6 Ossobuco For 4 6 people Ingredients e Atablespoons butter for browning e Aslices of veal shank about 3 4 cm thick cut across the bone e 4 medium sized carrots finely diced e Asticks celery finely diced e 1 kg ripe tomatoes peeled halved cores removed and diced e 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 e 3 cloves of garlic peeled and thinly sliced
20. d 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 a mixture of egg yolk and milk and then sprinkle with flaked almonds e Time in the appliance min 55 e Shelf position 3 e Shelf position 3 9 2 Traditional Vegetables For 2 4 people Ingredients Method Put together the following vegetables to taste about 750 g in total e 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 kaa cooking 50 g butter if desired pepper and salt Time in the appliance min 35 Shelf position 3 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
21. 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 e Time in the appliance min 140 e Shelf position 1 400 g minced meat 250 g long grain rice salt pepper and paprika 1 litre meat stock 200 ml cr me fraiche 100 g grated cheese Method 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 saut 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 creme fraiche on top of the dish and sprinkle cheese over the top e Time in the appliance min 60 e Shelf position 2 5 2 Cannelloni For 4 people Ingredients for the filling e 50g onions chopped e 30g butter e 350 g leaf spinach chopped e 100 g creme fraiche e 200 g fresh salmon cubed e 200 g Nile perch cubed e 150g shrimps e 150 g mussel meat e salt pepper Ingredients for the B chamel 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
22. e 1 2 teaspoon each of thyme and oregano e 2 bay leaves e 2cloves e 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 e Time in the appliance min 120 e Shelf position 1 4 7 Pork Knuckle For 4 6 people Ingredients e 1 hind knuckle of pork 0 8 1 2 kg e 2 tablespoons oil e 1 teaspoon salt e 1 teaspoon sweet noble paprika e 1 2 teaspoon basil e 1 small tin sliced mushrooms 280 9 e soup vegetables carrot leek celery parsley e 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 bott
23. e 1 onion chopped e parsley chopped e 1 kg breast of veal with pocket cut into it e soup vegetables carrot leek celery parsley e 50g bacon e 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 e Time in the appliance min 100 e Shelf position 1 4 11 Swedish Festive Roast For 4 6 people Ingredients e 200 g dried plums e 150 ml white wine e 1 5 kg loin of pork or saddle of veal without bones e 1 medium onion e apple e salt pepper and paprika Method Soften the plums in white wine for two hours Rinse the meat briefly with water 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 Suitable accompaniments are croquettes potato gratin broccoli or similar e Time in the appliance min 60 e Sh
24. e 50g flour e 50 g cornflour e 1 2 teaspoon baking powder Method Season the Pork with salt pepper paprika and curry powder brown thoroughly on all sides and place in an ovenproof dish Place on the shelf in the 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 e Time in the appliance min 35 e Shelf position 2 oven and start the programme Put rice a little salt and water in a dish Prepare steamed Cappuccino Cake Cream butter and sugar together Add egg yolks vanilla seeds and coffee to this Beat egg white with two pinches of salt until forming peaks Then carefully fold flour cornflour baking powder and beaten egg white into the butter mixture Put mixture into small dishes or cups which have been buttered Prepare vegetables Clean the carrots and cut into batons Peel kohlrabi and cut into batons Rinse cauliflower and divide into florets Wash peppers remove the cores and cut into strips Put everything together in a steam dish Preparation After 40 minutes insert the prepared dishes into the oven with the loin of pork and continue to cook for anoth
25. e 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 e Time in the appliance min 55 e 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 8 BREAD AND ROLLS 8 1 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 e 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 e Time in the appliance min 60 e Shelf position 2 8 2 Rich Yeast Plait Ingredients for the dough e 750 g flour e 30g yeast e 400 ml milk e 10g sugar e 15 gsalt e legg e 100 g softened butter Ingredients for the finish e 1 egg yolk e alittle milk Method Sieve the fl
26. e 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 e Time in the appliance min 55 e Shelf position 1 7 21 Sweet Tart Ingredients e 2sheets 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 e Time in the appliance min 45 e Shelf position 1 7 22 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 60 g flour 1 2 teaspoon baking powder ngredients for the topping 150 g icing sugar 1 tablespoon cherry liquer 12 decorative marzipan carrots ground hazelnuts 1 2 teaspoon baking powder Other e 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 th
27. e of ham and place in a greased baking dish Melt the butter and add flour Saut e 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 e Time in the appliance min 35 e Shelf position 2 5 4 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 www aeg com Season the turkey strips with salt pepper paprika etc Saut 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 e Time in the appliance min 75 e Shelf position 1 5 5 Jansons Temptation For 4 people Ingredients 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
28. e pudding e Time in the appliance min 45 e Shelf position 2 7 9 Fruit Cake Ingredients e 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 e 60g chopped candied cherries e 70 g whole blanched almonds Other e Black springform baking tin 24 cm diameter e Margarine for greasing e 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 e Time in the appliance min 100 e Shelf position 1 7 10 Fruit Tart Ingredients for the pastry 200 g flour 1 pinch salt 125 g butter 1 egg 50 g sugar 50 ml cold water Ingredients for the filling e 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 e Quiche tin with 28 cm diameter greased Me
29. ed 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 e Time in the appliance min 55 e Shelf position 1 3 3 Roast Duck with Orange For 4 6 people Ingredients e 1 duck 1 6 2 0 kg e salt e pepper e 3 oranges peeled de seeded and cut into cubes e 1 2 teaspoon salt e 2 oranges for juicing e 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 e Time in the appliance min 90 e Shelf position 1 3 4 Stuffed Chicken For 2 people Ingredients 1 chicken 1 2 kg with giblets 1 tablespoon oil 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 an
30. elf position 1 4 12 Veal Knuckle For 4 people Ingredients 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 e 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 5 OVEN DISH 5 1 Cabbagge Casserole For 4 people Ingredients 1 cabbage 800 g majoram 1 onion oil for saut ing e Time in the appliance min 160 e Shelf position 1 4 13 Wild Boar For 4 people Ingredients 5 kg wild boar joint shoulder salt pepper soup vegetables from the marinade 1 small tin of chanterelles To make the marinade 1 5 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 Pour the marinade over the meat until it is covered and leave to marinade for 3 days Method Take the wild boar joint out of the marinade and
31. epper and nutmeg and then pour onto the pasta mixture Then distribute the Parmesan onto the dish e Time in the appliance min 45 e Shelf position 1 5 9 Potato Gratin 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 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 Soread 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 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 6 PIZZA PIE AND QUICHE 6 1 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 ngredients for the topping 750 g onions 250 g bacon 3 eggs 250 g cr me fra che 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
32. er 40 minutes The meat juices in the cooking dish are very good for creating a delicious sauce with cr me fraiche or wine e Time in the appliance min 40 e Shelf position 1 4 12 2 Steam Menu 2 For 4 6 people Poached chicken breast with vegetable rice and cauliflower flan Vanilla flan with strawberries for dessert Ingredients poached chicken breast e 4 6 chicken breast fillets boned e 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 sugar 300 g strawberries 2 tablespoons pistachios Method Wash and dry chicken breast fillets Season with salt pepper paprika and curry powder then place in a roasting dish Divide the cauliflower into florets steam for 25 minutes and then pur e in the mixer Add grated cheese eggs and cream season with salt and nutmeg Put cauliflower mixture in 6 small well buttered flan dishes Prepare Rice Put long grain rice wild rice salt pepper vegetable stock and water in a bowl half an hour before cooking Meanwhile finely dice the red pepper and add to the rice Prepare t
33. eve 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 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 e Time in the appliance min 55 e Shelf position 2 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 ngredients 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 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 e Time in the appliance min 30 e 1 egg yolk e alittle milk e 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 an
34. g 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 e Time in the appliance min 60 e Shelf position 1 2 6 Stuffed Fish Trout Ingredients e 1 lemon e 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 e Time in the appliance min 30 e Shelf position 3 Ingredients e 4 Chicken legs 250 g each www aeg com 250 g creme fraiche 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 e Time in the appliance min 55 e Shelf position 1 3 2 Coq au Vin For 2 4 people Ingredients e 1 chicken e salt e pepper e 1 tablespoon flour e 50 g clarified butter e 500 ml white wine e 500 ml chicken stock e 4 tablespoons soya sauce e 1 2 bunch of parsley e 1 sprig of thyme e 150 g bacon diced e 250 g chestnut mushrooms cleaned and quartered e 12 shallots peeled e 2 cloves of garlic peeled and crushed Method Clean the chicken and season with salt and pepper and sprinkle with the flour Heat the clarifi
35. he vanilla flan with strawberries Mix egg yolks and eggs with the sugar Add seeds from the vanilla pod Pour in milk and cream and mix well Fill cups or glasses with the mixture up to 2 3 full Preparation Place all dishes on the oven shelf in the oven levels 1 and 4 and start the programme cooking time 40 minutes After cooking leave the vanilla flan to cool fill up the glasses with the ENGLISH 25 strawberries and decorate with pistachios Drain off the sweetcorn and add to the cooked rice e Time in the appliance min 40 e Shelf position 1 4 12 3 Steam Menu 3 For 4 people Trout with boiled potatoes and broccoli Coconut custard with mango for dessert Ingredients for the trout e 4 trout e lemon juice e salt pepper Ingredients boiled potatoes e 800 g potatoes e salt Ingredients for broccoli with flaked almonds e 700 g broccoli e 50 g flaked almonds e alittle butter Ingredients for coconut pudding with mango 100 ml milk 350 g coconut milk powder 4 eggs 80 g sugar 1 tin mango Method Wash trout dry and sprinkle with lemon juice Place in a bowl Leave to marinade for 10 minutes and then season Peel and quarter the potatoes put into a bowl season with salt Place on the shelf in the appliance and start the programme Wash the broccoli separate into florets and place in a bowl Prepare the Coconut Pudding with mango Mix milk and coconut milk Lightly beat eggs a
36. 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 e Time in the appliance min 35 e Shelf position 2 7 16 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 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 e 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 e Time in the appliance min 60 e Shelf position 1 7 17 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 e 125 ml milk After baking e 375 ml water e 200 g sugar e 100 ml plum brandy or 100 ml orange liqueur Method Put flour dried yeast sugar butter egg yolks salt vanilla suga
37. kled with breadcrumbs e Time in the appliance min 70 www aeg com e 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 e Time in the appliance min 50 e Shelf position 3 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 e 50g cornflour e 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 e 200 ml
38. l 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 e Time in the appliance min 35 e Shelf position 2 2 5 Stuffed Calamari For 4 people 3 POULTRY 3 1 Chicken Legs For 2 4 people ENGLISH 3 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 alemon 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 openin
39. nd sugar and add to the coconut milk Put the mixture into 6 mini pudding basins Preparation Cook potatoes in the appliance shelf position 1 for 25 minutes a signal sounds Place the other dishes on the oven shelves as well shelf positions 1 and 4 and cook for another 25 minutes Brown almonds with the butter on a ring To serve sprinkle almonds over the 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 13 FISH 13 1 Sea Bream Fillet For 4 people Ingredients e 600 g sea bream fillets e 1 pinch of salt and pepper mixture e 2tablespoons extra virgin olive oil Method 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 e Time in the appliance min 25 e Shelf position 3 13 2 Turbot with fennel For 4 people Ingredients for the fish e 600 g turbot alternative use other flat fish e 200 g fennel grated very finely e 1 teaspoon lemon peel e 2table spoon olive oil e 1 table spoon soya sauce e Salt pepper Ingredients for the sauce e 40g Pernod or another type of aniseed based liqueur e 180 g cream e Salt pepper Method 14 POULTRY 14 1 Chicken Breast For 4 people Ingredients 4 small chicken breasts each 150 g 1 teaspoon lime juice
40. nglish creme dish or ice cream e Time in the appliance min 15 e Shelf position 3 e Shelf position 3 ENGLISH 29 30 www aeg com ENGLISH 31 www aeg com shop fel Mal 867302324 A 132014 A mn HAEG perfekt in form und funktion
41. nife 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 e Time in the appliance min 40 e Shelf position 3 e 1 small tin sweetcorn 150 g Method 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 e Time in the appliance min 40 e Shelf position 2 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 12 FULL MENU 12 1 Steam Menu 1 For 4 6 people Loin of pork with rice and vegetables Steamed cappuccino cake for dessert Ingredients for pork e 1000 g pork loin e salt pepper paprika and curry powder Ingredients for rice e 200g rice e alittle salt e 250 ml water Ingredients for vegetables 300 g carrots 300 g kohlrabi 300 g cauliflower 200 g peppers Ingredients for cappuccino cake e 100 g softened butter e 90 g sugar e 2 egg yolks e the seeds of one vanilla pod e 2 tablespoons instant coffee dissolved in 50 ml hot water e 2 egg whites
42. ntil 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 B chamel sauce and mixed cheese in the dish The last layer should be a layer of Bechamel sauce sprinkled with cheese Place the rest of the butter in small knobs on the top of the dish e Time in the appliance min 55 e Shelf position 1 5 7 Moussaka For 8 10 people Ingredients e 1 chopped onion e 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 B chamel sauce 75 g butter 50 g flour 600 ml milk salt pepper and nutmeg Put together with e 150g grated cheese e 4tablespoons breadcrumbs e 50g butter Method 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 B chamel sau
43. om should be covered to a depth of 10 15 mm Turn the roast after about 30 minutes e Time in the appliance min 160 e Shelf position 1 4 8 Pork Shoulder For 4 6 people Ingredients e 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 e fresh rosemary and thyme Method With a sharp knife cut diamonds into the skin Season with salt and pepper and brown on all sides with the olive oil ina 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 e Time in the appliance min 130 e Shelf position 1 4 9 Rabbit For 4 people Ingredients 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 ENGLISH 7 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 e Time in the appliance min 35 e Shelf position 1 4 10 Stuffed Veal Breast For 4 people Ingredients e 1 bread roll e 1egg e 200 g mince e salt pepper
44. 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 creme fraiche milk salt and pepper together Spread the cooled onions and bacon on the dough base Put the mixture over all and smooth out e Time in the appliance min 45 e Shelf position 1 e Time in the appliance min 65 e Shelf position 2 6 2 Pierogi For 30 small pieces Ingredients for the dough 250 g spelt flour 250 g butter 250 g low fat quark salt Ingredients for the filling e 1 small head of white cabbage 400 g e 50g bacon e 2tablespoon clarified butter e e salt pepper and nutmeg 3 tablespoons sour cream e 2eggs Other e 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 saut until soft Season with salt pepper and nutmeg and fold in the sour cream Continue to braise until all liquid has evaporated Hard
45. our into a mixing bowl make a well in the centre Cut up the yeast and ENGLISH 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 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 e Time in the appliance min 50 e Shelf position 3 8 3 White Bread Ingredients e 1000 g flour e 1 cube of fresh yeast or 2 packets of dried yeast e 650 ml milk e 15 gsalt Other e 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 achi
46. poon cinnamon 1 packet baking powder approximately 15 g e 50g chopped pistachios e 125 g ground almonds e 300 ml milk Ingredients for the topping e 200 g apricot jam e 5 tablespoons icing sugar ENGLISH 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 e 150g grated cheese e 200 g cooked ham or lean bacon e 2eggs e 250 g sour cream e salt pepper and nutmeg Other e Black baking tin greased diameter 28 cm Method Place flour butter eggs and spices ina 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 e Time in the appliance min 45 e Shelf position 1 e 1 teaspoon cinnamon e 2 tablespoons hot water e flaked almonds Other e 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 sprin
47. r 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 ring shaped cake tin and cover and leave to rise again for 45 minutes e Time in the appliance min 35 e Shelf position 1 After baking 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 ENGLISH 19 skewer and then let the mixture soak into the cake evenly 7 18 Sponge Cake Ingredients 4 eggs 2 tablespoons hot water 50 g sugar 1 packet vanilla sugar approximately 8 g e 1 pinch salt e 100 g sugar e 100 g flour e 100 g cornflour e 2 level teaspoons baking powder Other e 28cm 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 e Time in the appliance min 30 e Shelf position 3 7 19 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
48. thod 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 e Time in the appliance min 50 e Shelf position 1 7 11 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 e 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 e 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
49. ull Menu 2 2 Fish Fillet For 4 6 people Ingredients e 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 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 e Time in the appliance min 35 e Shelf position 2 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 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 e Time in the appliance min 55 e Shelf position 1 2 4 Steamed Fish For 4 people 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 alemon salt and pepper 75 m
50. ved warm or cold with English creme or ice cream e Time in the appliance min 20 e Shelf position 3 17 2 Red Wine Pears Ingredients 18 CUSTARDS AND TERRINES 18 1 English Creme SV 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 ina 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 creme dish can be served with cooked fruits chocolate cake apple pie or ice cream e Time in the appliance min 20 e Shelf position 3 e 2ripe pears around 300 g e 2 glasses of red wine around 300 ml e g Cabernet Franc e 1 teaspoon sugar e 1 pinch of cinnamon 1 clove optional Method 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 seal and cook The red wine pear dish can be served warm or cold with E
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