AEG KE8404001M - Manual (Page 6)

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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