AEG BSK774320M Kochbuch

EN Recipe BookSteam oven

• 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: 3After baking:Leave to cool, remove baking parchmentand cut into squares.7.3 Carrot CakeIngredien

Other:• Baking dish, greasedMethod:Cut bread in slices. Mix together milk,salt, sugar and eggs and pour over thebread, mix and leave to soak in well.D

• 1 sachet gingerbread spices(approximately 20 g)• 50 g cocoa powder• 150 ml red wine• 1.2 kg applesMethod:Put butter, sugar, vanilla sugar and saltin

Drain sour cherries and fold into themixture with the chocolate chips.Put the mixture into the paper cases, putcases onto a baking tray and put in the

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

Carefully mix egg whites and egg yolkstogether. Then carefully fold in flourmixture. Put the mixture into the bakingtin, smooth and put in the applian

• Shelf position: 17.17 Swiss Carrot CakeIngredients for the mixture:• 4 egg white• 1 pinch salt• 80 g icing sugar• 120 g sugar• 200 g finly grated ca

• Baking tray which has been greasedor lined with baking parchmentMethod:Place wheat flour, rye flour, salt and driedyeast in a large bowl.Mix water,

8.5 Rich Yeast PlaitIngredients for the dough:• 750 g flour• 30 g yeast• 400 ml milk• 10 g sugar• 15 g salt• 1 egg• 100 g softened butterIngredients f

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garlic cloves and slice the leeks andwash. Put together into the hot fat andsauté briefly. Remove cores from thepeppers and cut into strips. Then puti

• 1 kg medium-sized squid, cleaned• 1 large onion• 2 tablespoons olive oil• 90 g cooked long grain rice• 4 tablespoons pinenuts• 4 tablespoons currant

• Shelf position: 33.3 Coq au VinIngredients:• 1 chicken• salt• pepper• 1 tablespoon flour• 50 g clarified butter• 500 ml white wine• 500 ml chicken s

• 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