Bedienungsanleitung AEG KS8400501M (Seite 7 von 12) (Englisch)

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Braise the sliced button mushrooms in the

rest of the button and, once again, evapo-

rate off any juice that forms. Put a few

nice slices to the side. Mix the rest of the

button mushrooms with the mushroom

puree. Whisk the egg and cream and add

this to the mix. Season the mixture with

salt and pepper.

Grease four soufflé dishes with butter.

Take the sliced button mushrooms which

you had set aside earlier and spread them

over the bottom of each of the dishes for

decoration. Pour in the mushroom mix

and steam.

To serve, turn out the terrines and arrange

them on leaves of lettuce. This recipe also

goes well served with a yogurt and herb

sauce.

– Amount of water to be put into the wa-

ter drawer: 450 ml

– Time in the appliance: 40 minutes

– Shelf position: 1

Aspargus flan

Ingredients:

Serves 6

• 6 large green asparagus stems, boiled

• 2 small tomatoes, peeled

• 6 eggs

• 300 ml milk

• 300 ml double cream

•Salt

• Milled pepper

•Nutmeg

Method:

De-seed the tomatoes and dice them

finely. Whisk the eggs with the cream,

salt, pepper and nutmeg. Grease six por-

celain or glass dishes with butter and

spread the asparagus and tomatoes in

them. Pour the egg / milk mix over them.

Place the dishes onto a wire shelf in the

top half of the appliance. Poach the flans

until the mixture sets. Serve them in their

dishes lukewarm or cold.

– Amount of water to be put into the wa-

ter drawer: 450 ml

– Time in the appliance: 40 minutes

– Shelf position: 1

Spinach terrine

Ingredients:

Serves 4 – 6

• 1 shallot

• Butter for frying

• 150 g peppered Boursin (double cream

cheese with pepper)

• 500 g frozen spinach leaves (250 g

squeezed)

• 2 egg yolks

• 2 eggs

•2 tbsp cream

•Salt

• Freshly ground pepper

•Nutmeg

•Thyme

• 4 – 6 slices of Parma ham

• Truffle oil

Method:

Crumble the peppered Boursin slightly

and mix it in a bowl with the egg yolks,

eggs and cream. Chop the shallot finely,

sweat it with butter and leave it to cool.

Squeeze the defrosted spinach well and

chop it coarsely with a large knife. Add it

to the egg / cheese mix along with the

cooked shallot and mix it well again. Sea-

son it well.

Line a terrine dish (capacity of about 7.5

dl) with cling film or grease six soufflé

dishes well with butter and pour in the

spinach mix. Steam it. Slice the terrine or

turn the soufflé dishes out onto plates

and drizzle lightly with truffle oil. Serve

each with a slice of Parma ham.

– Amount of water to be put into the wa-

ter drawer: 450 ml

– Time in the appliance: 45 minutes

– Shelf position: 1

SIDE DISHES

Vegetables, mediterranean

Ingredients:

• 200 g courgettes

• 1 red pepper

• 1 green pepper

• 1 yellow pepper

• 100 g mushrooms

•2 onions

• 150 g green beans

• Green and black olives

Method:

Wash the courgettes and slice. Wash the

peppers and cut into strips. Wash the

ENGLISH

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AEG KS8400501M Seite 7

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