EN Recipe Book Steam oven
www.aeg.com 1. COOKBOOK The dishes are divided into several categories: • • • • • Fish and Seafood Poultry Meat Oven Dishes Pizza and Quiche • • • • • • Cake and Pastry Bread and Rolls Vegetables Custards and Terrines Side Dishes Menu Cooking 2. FISH AND SEAFOOD 2.1 Cod Fish: 2.2 Fish Fillet: For 4-6 people. For 4-6 people.
ENGLISH 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. • Time in the appliance (min): 55 • Shelf position: 1 2.
www.aeg.com 3. POULTRY 3.1 Chicken Legs: For 2-4 people. 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: 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.
ENGLISH 3.4 Stuffed Chicken: • Shelf position: 1 For 2 people. 3.5 Roast Duck with Orange: Ingredients: • 1 chicken, 1.2 kg (with giblets) • 1 tablespoon oil • 1 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.
www.aeg.com • 15 juniper berries • 5 bay leaves • 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.
ENGLISH Ingredients: • 200 g dried plums • 150 ml white wine • 1.5 kg loin of pork or saddle of veal (without bones) • 1 medium onion • apple • salt, pepper and paprika Method: Soften the plums in white wine for two hours. Rinse the meat briefly with water, 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.
www.aeg.com 4.9 Stuffed Veal Breast: • Shelf position: 2 For 4 people. 4.11 Rabbit: Ingredients: • • • • • • • 1 bread roll 1 egg 200 g mince salt, pepper 1 onion, chopped parsley, chopped 1 kg breast of veal (with pocket cut into it) • soup vegetables (carrot, leek, celery, parsley) • 50 g bacon • 250 ml water Method: Soak roll in water and then squeeze water out. Then mix with egg, mince, salt, pepper, chopped onion and parsley.
ENGLISH 9 Ingredients: Method: • 1.5 kg wild boar joint (shoulder) • salt • pepper • soup vegetables from the marinade • 1 small tin of chanterelles To make the marinade: Take the wild boar joint out of the marinade and 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.
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ENGLISH 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.
www.aeg.com 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 crème fraîche on top of the dish and sprinkle cheese over the top. • Time in the appliance (min): 35 • Shelf position: 2 • Time in the appliance (min): 60 • Shelf position: 2 Ingredients: 5.8 Chicory Gratin: For 4 people. Ingredients: • • • • • 8 medium-sized chicories 8 slices cooked ham 30 g butter 1.
ENGLISH bottom with a fork. Place the ingredients for the topping on the base in the order given. • Time in the appliance (min): 25 • Shelf position: 1 6.2 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 Ingredients for the topping: • 750 g onions • 250 g bacon • 3 eggs • 250 g crème fraîche • 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.
www.aeg.com Ingredients for the dough: • 250 g spelt flour • 250 g butter • 250 g low fat quark • salt Ingredients for the filling: • 1 small head of white cabbage (400 g) • 50 g bacon • 2 tablespoon clarified butter • salt, pepper and nutmeg • 3 tablespoons sour cream • 2 eggs Other: • 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.
ENGLISH 15 7. CAKE AND PASTRY 7.
www.aeg.com 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. • Time in the appliance (min): 40 • 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.
ENGLISH • 2 jars of sour cherries • 50 g butter Other: • Baking dish, greased Method: • Time in the appliance (min): 100 • Shelf position: 1 7.8 Fruit Tart: Ingredients for the pastry: 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 the pudding.
www.aeg.com • 1.2 kg apples • Plum puree Method: 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.
ENGLISH 7.12 Plum Dumpling: For 4-6 people.
www.aeg.com 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 skewer and then let the mixture soak into the cake evenly. 7.
ENGLISH 7.18 Sweet Tart: Ingredients: • 2 sheets 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.
www.aeg.com Place them on a baking tray lined with baking paper and leave covered again for half an hour. • Time in the appliance: 20 minutes • Shelf position: 3 8.2 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: • 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.
ENGLISH a mixture of egg yolk and milk and then sprinkle with flaked almonds. • Time in the appliance (min): 55 • Shelf position: 3 8.5 Rich Yeast Plait: Ingredients for the dough: • 750 g flour • 30 g yeast • 400 ml milk • 10 g sugar • 15 g salt • 1 egg • 100 g softened butter Ingredients for the finish: • 1 egg yolk • a little milk Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast and 23 place it in the well.
www.aeg.com 10. CUSTARDS AND TERRINES 10.1 Egg Custard: For 6-8 people. Ingredients: • 3 eggs • 100 ml milk • 50 ml cream • salt, pepper, nutmeg • parsley, chopped Other: • 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. • Time in the appliance (min): 30 • Shelf position: 3 After cooking: remove egg royale from the dishes and cut into small dice or diamond shapes. 10.
ENGLISH • Time in the appliance: 40 • Shelf position: 3 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: 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.
www.aeg.com 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 another 40 minutes. The meat juices in the cooking dish are very good for creating a delicious sauce with crème fraîche or wine. • Time in the appliance (min): 40 • Shelf position: 1 + 4 12.2 Steam Menu 2: For 4-6 people.
ENGLISH • 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.
www.aeg.com Ingredients: • 500 g large, shelled prawns • finely chopped parsley or few basil leaves • 4 tablespoons extra virgin olive oil • 1 pinch of salt and pepper Method: 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. • Time in the appliance (min): 20 • Shelf position: 3 Wash the prawns and remove the tails and heads. Season them with oil, parsley 15. POULTRY 15.
ENGLISH Heat the olive oil and 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.
www.aeg.com 19. CUSTARDS AND TERRINES 19.1 English Crème: 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 in a 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.
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