Electrolux EB4GL70CN Recipe Book download pdf (Page 10)

– Time in the steamer: 35 minutes

–Shelf position: 1

Cauliflower flan

Ingredients:

Serves 4

• 300 g Cauliflower, divded 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 season.

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 water

drawer: 400 ml

– Time in the steamer: 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.

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 deco-

ration. 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 water

drawer: 450 ml

– Time in the steamer: 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 fine-

ly. Whisk the eggs with the cream, salt,

pepper and nutmeg. Grease six porcelain

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 rack in the top half of the oven.

Poach the flans until the mixture sets.

Serve them in their dishes lukewarm or

cold.

– Amount of water to be put into the water

drawer: 450 ml

– Time in the steamer: 40 minutes

– Shelf position: 1

Spinach terrine

Ingredients:

Serves 4–6

10

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