Electrolux EOB8851AAX Recipe Book download pdf (Page 27)

Ingredients Poached Chicken Breast:

• 4 - 6 chicken breast fillets, boned

• salt, pepper, paprika and curry powder

Ingredients for the cauliflower flan:

• 300 g cauliflower

• 50 g hard cheese, grated

•2 eggs

•50 ml cream

• salt, nutmeg

• butter for the dishes

Ingredients Rice:

• 200 g long grain rice

• 50 g wild rice

•salt, pepper

• 400 ml stock

• 1 small red pepper

• 1 small tin sweetcorn (150 g)

Ingredients for vanilla flan with straw-

berries:

• 200 ml milk

•200 ml cream

• seeds of one vanilla pod

•2 egg yolks

•3 eggs

• 50 g sugar

• 300 g strawberries

• 2 tablespoons pistachios

Method:

Wash and dry chicken breast fillets. Sea-

son with salt, pepper, paprika and curry

powder, then place in a roasting dish. Di-

vide the cauliflower into florets, steam for

25 minutes and then purée in the mixer.

Add grated cheese, eggs and cream, sea-

son with salt and nutmeg. Put cauliflower

mixture in 6 small well buttered flan dishes.

Prepare Rice. Put long grain rice, wild rice,

salt, pepper, vegetable stock and water in

a bowl half an hour before cooking. Mean-

while cut the red pepper into small dice

and add to the rice. Prepare the vanilla flan

with strawberries. Mix egg yolks and eggs

with the sugar. Add seeds from the vanilla

pod. Pour in milk and cream and mix well.

Fill cups or glasses with the mixture up to

2 / 3 full.

Preparation:

Place all dishes on the wire shelf in the ap-

pliance (shelf positions 1 and 4) and start

the programme, cook time 40 minutes. Af-

ter cooking, leave the vanilla flan to cool, fill

up the glasses with the strawberries and

decorate with pistachios. Drain off the

sweetcorn and add to the cooked rice.

– Add 650 ml of water into the water

drawer

Steam Menu 3

Trout with boiled potatoes and broccoli.

Coconut custard with mango for dessert.

Ingredients for the trout:

•4 trout

• lemon juice

•salt, pepper

Ingredients Boiled Potatoes:

• 800 g potatoes

•salt

Ingredients for broccoli with flaked al-

monds:

• 700 g broccoli

• 50 g flaked almonds

• a little butter

Ingredients for Coconut Pudding with

mango:

• 100 ml milk

• 350 g coconut milk powder

•4 eggs

• 80 g sugar

• 1 tin mango

Method:

Wash trout, dry and sprinkle with lemon

juice. Place in a bowl. Leave to marinade

for 10 minutes and then season. Peel and

quarter the potatoes, put into a bowl, sea-

son with salt. Place on the shelf in the ap-

pliance and start the programme. Wash the

broccoli, separate into florets and place in

a bowl. Prepare the Coconut Pudding with

mango. Mix milk and coconut milk. Lightly

beat eggs and sugar and add to the coco-

nut milk. Put the mixture into 6 mini pud-

ding basins.

Preparation:

Cook potatoes in the appliance (shelf posi-

tion 1) for 25 minutes, a signal sounds.

Place the other dishes on the oven shelves

as well (shelf positions 1 and 4) and cook

for another 25 minutes. Brown almonds

with the butter on a ring. To serve, sprinkle

almonds over the broccoli. After cooking,

leave the coconut custard to cool. To

serve, drain mango, puree and use to dec-

orate the custards.

ENGLISH 27

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