AEG BSK774320M Kochbuch PDF herunterladen (Seite 4)

• 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 a lemon

• 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 opening.

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

it in the appliance.

• Time in the appliance: 60 minutes

• Shelf position: 1

3. POULTRY

3.1 Chicken Legs

Ingredients:

• 4 Chicken legs, 250 g each

• 250 g crème fraîche

• 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.

• Time in the appliance: 55 minutes

• Shelf position: 1

3.2 Stuffed Chicken Breast

Served with spinach in saffron sauce

Ingredients:

Serves 6

• 400 g spinach leaves, blanched

• A pinch of salt

• 100 g double cream cheese with

green pepper

• Freshly milled black pepper

• 6 chicken breasts

• 2 tablespoons lemon juice

• 1 tablespoon mustard

• 100 ml white wine

• 150 ml light chicken stock

• 1 bundle of saffron

• 150 ml double cream

• 1/2 teaspoon lemon juice

Method:

Set aside 20 – 24 large leaves of spinach.

Squeeze the remaining leaves gently and

chop them coarsely with the rocking

knife. Then mix them with the double

cream cheese and add salt and pepper

to season. Slice a pocket along the

chicken breasts. Stuff this with the

spinach mix and seal the breasts with

cocktail sticks.

Drizzle on the lemon juice and rub in the

mustard. Then season lightly with salt

and pepper. Finally, wrap the breasts

with the spinach leaves which you had

set aside earlier. Place the breasts into

the perforated dish and steam with the

steam cooking function. Reduce the

white wine and the stock to about 100 ml

in a pan. Then add the saffron and the

double cream. Season the sauce with

lemon juice, adding salt and pepper if

necessary. Remove the cocktail sticks

from the chicken breasts. Slice the

breasts. Pour some sauce onto the plate

and arrange the chicken breasts on it.

• Amount of water to be put into the

water drawer: 600 ml

• Time in the appliance: 35 minutes

www.aeg.com

4

1 2 3 4 5 6 7 8 9 ... 23 24

Kommentare zu diesen Handbüchern

Keine Kommentare