Electrolux EOB8851AAX Recipe Book Page 1

... ...EN STEAM OVEN RECIPE BOOK

with salt, pepper and the juice of a lemon.Stuff the squid loosely with the mixture,sew up the opening.Put four tablespoons of olive oil in a roast-in

• 1 level teaspoon baking powder• grated peel of 2 lemonsIngredients for the glaze:• 125 ml lemon juice• 100 g icing sugarOther:• Square baking tin, 3

• 50 g raisins•2 tablespoons rum• 750 g low fat quark•3 egg yolks• 200 g sugar• juice of one lemon• 200 g crème fraîche• 1 packet of custard powder, v

Put the sugar, egg yolks, butter and salt onthe edge of the flour. Knead all ingredientsinto a workable yeast dough.Leave the dough to rise in a warm

•5 egg yolks• 1 / 2 teaspoon salt• 1 packet vanilla sugar (approximately 8g)• 125 ml milkAfter baking:•375 ml water• 200 g sugar• 100 ml plum brandy o

Method:Place pastry on a well-greased baking trayand prick the bottom all over with a fork.Spread the hazelnuts evenly over the pas-try. Peel apples,

• 100 g marzipan• 200 ml olive oil• 450 g flour• 1 tablespoon cinnamon• 1 packet baking powder (approximately15 g)• 50 g chopped pistachios• 125 g gro

– Add 500 ml of water into the waterdrawerCoconut PuddingIngredients:• 250 ml milk• 370 g coconut milk•6 eggs• 120 g sugar• 1 tin mangos, drained and

•1 whole egg• 1 packet vanilla sugar (approximately 8g)• a little lemon zest• plum jamAfter cooking:• 50 g butter• 50 g ground poppy seeds•icing sugar

Dice the bacon and cook gently with theonions without browning. Leave to cool.Roll out the dough and place on a greasedbaking tray, prick the bottom w

AUTOMATIC PROGRAMMESThe display shows the shelf posi-tion and the default cooking timesfor all automatic recipes. For auto-matic recipes with the core

Spread the cheese evenly on the pastry.Mix cream, milk and eggs and season withsalt, pepper and nutmeg. Mix well againand pour over the cheese.– Time

• 2 tablespoon clarified butter• salt, pepper and nutmeg• 3 tablespoons sour cream•2 eggsOther:• Baking tray with baking parchmentMethod:Knead spelt f

In the meantime prepare the Béchamelsauce: Melt the butter in a pan, add theflour and cook until golden, stirring con-stantly. Gradually pour in the m

Moussaka (for 10 persons)Ingredients:• 1 chopped onion•olive oil• 1.5 kg minced meat• 1 tin chopped tomatoes (400 g)• 50 g grated cheese• 4 teaspoons

•5 tablespoons milk• 100 g grated cheeseMethod:Halve the chicory and cut out the bittercore. Then wash carefully and steam for 15minutes in boiling wa

– Add 600 ml of water into the waterdrawerVegetables, traditionalIngredients / Method:Put together the following vegetables totaste, about 750 g in to

Put long grain rice, wild rice, salt, pepper,vegetable stock and water in a bowl half anhour before cooking. Prepare pepper, cutinto small dice and ad

Ingredients Poached Chicken Breast:• 4 - 6 chicken breast fillets, boned• salt, pepper, paprika and curry powderIngredients for the cauliflower flan:•

– Add 650 + 400 ml of water into the wa-ter drawerCONVENIENCEThe appliance has a set of automatic func-tions for the following dishes. The tempera-tur

ENGLISH 29

• 1 hind knuckle of pork 0.8 - 1.2 kg•2 tablespoons oil•1 teaspoon salt• 1 teaspoon sweet-noble paprika•1 / 2 teaspoon basil• 1 small tin sliced mushr

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ENGLISH 31

www.electrolux.com/shop 892956418-A-392012

• 1 bunch parsley, washed and roughlychopped• 4 tablespoons butter• 2 tablespoons flour for coating• 6 tablespoons olive oil• 250 ml white wine• 250 m

Scandinavian BeefSettings:Automatic core temperature sensor. Coretemperature for:•Rare - 50 °C•Medium - 65 °C• Well done - 70 °CMethod:Season meat to

Mustard RabbitIngredients:• 2 rabbits, each 800 g• salt and pepper• 2 tablespoons olive oil• 2 roughly chopped onions• 50 g diced bacon• 2 tablespoons

with the sprigs of rosemary into the slashesin the meat.Put the leg of lamb into a roaster and addwater; the bottom should be covered to adepth of 10

• 250 g chestnut mushrooms, cleanedand quartered• 12 shallots, peeled• 2 cloves of garlic, peeled and crushedMethod:Clean the chicken and season with

•250 ml cream• 50 g breadcrumbs• 1 teaspoon tarragon• parsley, chopped•salt, pepper•lemon• butterMethod:Sprinkle fish fillets with lemon juice andleav