Bedienungsanleitung AEG KS8400501M (Seite 6 von 12) (Englisch)

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Allow any liquid that forms to be evapora-

ted completely. Season with salt and pep-

per. Leave to cool.

Place the lettuce strips, minced veal,

breadcrumbs and egg into a bowl. Add

the cheese. Mix everything well and sea-

son with salt and pepper. Scoop one ta-

blespoon of the filling onto each leaf and

seal to make a parcel. Place the parcels,

sealed-side facing down, into a gratin

dish. Pour the stock and cream over them.

Cook the stuffed lettuce using the steam

cooking function. Serve warm.

– Amount of water to be put into the wa-

ter drawer: 600 ml

– Time in the appliance: 40 minutes

– Shelf position: 1

Stuffed Swiss chard

Ingredients:

Serves 4

• 40 chard leaves or 16 – 20 chard stems,

blanched

Filling:

•300 g flour

•1 tbsp salt

• 3 eggs

•150 ml whey

• 1 bunch of chives, chopped

• 1 small onion, chopped

• 50 g lardons

• 100 g diced Swiss Salsiz or Landjäger

sausage (or air-dried beef)

For braising:

• 1 tbsp butter

• 100 ml vegetable stock

•100 ml cream

• Pepper

Method:

Remove the ribs from the chard leaves.

Cut the leaves in half lengthways, possibly

quarter them crossways. Mix all the ingre-

dients well for the filling and leave it to

stand for about a half an hour. Spread the

filling onto the individual leaves with a

teaspoon and make parcels out of them.

Fry them in portions in the hot butter.

Pour the stock and cream over them and

season. Steam them.

– Amount of water to be put into the wa-

ter drawer: 550 ml

– Time in the appliance: 35 minutes

– Shelf position: 1

Cauliflower flan

Ingredients:

Serves 4

• 300 g Cauliflower, divided into florets

and boiled

• 50 g Sbrinz (hard cheese), grated

• 2 eggs

• 50 ml cream, possibly add salt, nutmeg

• Butter for the dishes

Chervil sauce:

• 100 ml cream

• 2 bundles of chervil, finely chopped

•Salt

• Pepper

• Cayenne pepper

• 8 – 12 boiled king prawns, shelled

Preparing the cauliflower flan::

Blend the cauliflower in the mixer. Add

the Sbrinz, eggs and cream and then sea-

son. Pour the mixture into four dishes

which are well-greased with butter.

Preparing the sauce:

Blend the cream and chervil in the mixer,

pour into a pan, heat and season. Heat

the king prawns in the sauce. Turn the flan

out onto warmed plates and garnish with

the king prawns and the sauce.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the appliance: 35 minutes

– Shelf position: 1

Mushroom terrine

Ingredients:

Serves 4

• 100 g white bread, with crusts trimmed

• 100 ml milk

• 400 g mixed mushrooms, chopped

• 30 g butter

• 100 g champignons mushrooms,

sliched

•1 egg

• 50 ml cream

•Salt

• Pepper

Method:

Cut up the white bread and soak it in the

milk. Braise the chopped mushrooms in

half of the butter and allow any juice that

forms to evaporate off completely. Puree

the soaked bread with the mushrooms.

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