AEG BS835480WM Kochbuch PDF herunterladen (Seite 27)

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 cut the red pepper

into small dice and add to the rice.

Prepare the 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 wire shelf in the

appliance (shelf positions 1 and 4) and

start the programme, cook time 40

minutes. After cooking, leave the vanilla

flan to cool, fill up the glasses with the

strawberries and decorate with

pistachios. Drain off the sweetcorn and

add to the cooked rice.

12.3 Steam Menu 3

Trout with boiled potatoes and broccoli.

Coconut custard with mango for dessert.

Ingredients for the trout:

• 4 trout

• lemon juice

• salt, pepper

Ingredients boiled potatoes:

• 800 g potatoes

• salt

Ingredients for broccoli with flaked

almonds:

• 700 g broccoli

• 50 g flaked almonds

• a little 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 and 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

wire 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

broccoli. After cooking, leave the

coconut custard to cool. To serve, drain

mango, puree and use to decorate the

custards.

13.

SOUSVIDE COOKING

13.1 Beef fillet

Ingredients:

• 700 – 800 g of beef sirloin / fillet, each

fillet with a thickness of 3 cm

• 1 clove of garlic, peeled and cut in

slices

• 1 rosemary sprig

• 2 leaves of sage

• 3 tablespoons extra virgin olive oil

• 1 pinch granular salt

• 1 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.

• Time in the appliance: 60 minutes

• Shelf position: 3

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