AEG BS8366001M Receptář

EN Steam oven Recipe Book

gether and put them on top of the tur-key mixture. Then pour over the cream.– Time in the oven: 75 minutes– Shelf position: 1Jansons TemptationFor 4 p

• cinnamon•1 kg potatoes• 1.5 kg aubergines• butter for fryingIngredients for the Béchamel sauce:• 75 g butter• 50 g flour• 600 ml milk• salt, pepper

– Time in the oven: 65 minutes– Shelf position: 21.5 Pizza, Pie and QuicheOnion TartFor 4-6 people.Ingredients for the dough:• 300 g flour• 20 g yeast

• 150 g Feta cheese•oreganoOther:• Baking tray, greasedMethod:Crumble yeast into a bowl and dissolvein the water. Mix the salt into the flourand add i

• 375 g sugar• 2 packet vanilla sugar (approximately16 g)• 1 pinch salt• 5 tablespoons water•5 eggs• 375 g walnuts• 250 g flour• 1 teaspoon baking pow

Cheese CakeIngredients for the base:• 150 g flour• 70 g sugar• 1 packet vanilla sugar (approximately 8g)•1 egg• 70 g softened butterIngredients for th

Cut bread in slices. Mix together milk,salt, sugar and eggs and pour over thebread, mix and leave to soak in well.Drain sour cherries and add to the m

• 2 tablespoons olives•1 egg• 60 ml creamOther:• Black baking tin, greased, diameter 28cmMethod:Place flour, olive oil and salt in a mixingbowl and co

Turn the cake out onto a piece of alumi-nium foil. Fold up the aluminium foilagainst the sides of the cake so that theglaze cannot run out. Pierce the

Method:Put flour, dried yeast, icing sugar, butter,eggs, salt and milk into a mixing bowland knead to a smooth yeast dough.Cover the dough in the bowl

1. AUTOMATIC PROGRAMMESThe dishes are divided into several cate-gories in the: Cookbook•Fish• Poultry•Meat• Oven Dish• Pizza, Pie and Quiche• Cake, Pi

place it in the well, stir in with the milkand some of the flour from around theedge, sprinkle with flour, leave to rise ina warm place until the flou

sugar into a cream and add the other in-gredients. Add a quarter of the beatenegg whites and then carefully mix therest of the beaten egg whites into

ment. Leave the loaves to rise again byhalf their volume. Before baking, dustthem with flour and with a sharp knifecut 3-4 diagonal lines, at least 1

1.9 Custards and TerrinesCoconut PuddingFor 4-6 people.Ingredients:• 250 ml milk• 370 g coconut milk•6 eggs• 120 g sugar• 1 tin mangos, drained and pu

Salty DumplingsFor 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 for the dishesIngredients Rice:• 200 g long grain rice• 50 g wild rice•salt, pepper• 400 ml stock• 1 small red pepper• 1 small tin sweetcorn

• Poultry•Meat• Vegetables•Fruit• Custards and Terrines1.12 FishSea Bream FilletFor 4 people.Ingredients:• 600 g sea bream fillets• 1 pinch of salt an

bage leaf. Wrap everything with a heatresistant cling-film and put in a vacuumbag. Vacuum seal and cook. After theduck breasts are coked, remove themf

• 1 vanilla pod, cut in piecesMethod:Wash and peel the apples. Then cutthem in quarters or in eight pieces andremove the core. Put the apples in a vac

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the rock salt in a baking dish and placethe fish on top. Place the other half ofthe rock salt on the fish and press downfirmly.– Time in the oven: 55

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ENGLISH 31

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• 20 g corn starchMethod:Clean the chicken legs and place in aroaster. Mix the rest of the ingredientstogether and pour over the chicken legs.– Time i

• salt and pepper•flour• 10 g butter•1 onion• 330 ml dark beer• 2 teaspoons brown sugar• 2 teaspoons tomato paste• 500 ml beef stockMethod:Cut the bee

out rolls and the onion. Season with salt,pepper and paprika, place in a rectangu-lar baking tin and cover with rashers ofbacon. Add a little water an

roasting tin and spread the mushroomsover it. Add soup vegetables and water;the bottom should be covered to adepth of 10-15 mm. Turn the roast afterab

notch, pushing them as far as possibleinto the meat. Season the meat and putinto the roasting tin with the side withoutthe plums facing uppermost. Pee

the pan. Place layers of the cabbage andthe rice/ mince mixture in a dish. Putcrème fraîche on top of the dish andsprinkle cheese over the top.– Time