Electrolux EOC5956AAX Recipe Book Page 3

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the fish on top. Place the other half of the
rock salt on the fish and press down
firmly.
Time in the appliance (min): 55
Shelf position: 1
2.4 Salmon fillet
Ingredients:
400 g potatoes
2 bunches of spring onions
2 cloves of garlic
1 small tin chopped tomatoes (400 g)
4 salmon fillets
juice of a lemon
salt and pepper
75 ml vegetable stock
50 ml white wine
1 sprig of fresh rosemary
150 ml wine
1/2 bunch of fresh thyme
Method:
Wash potatoes, peel, quarter and boil in
salted water for 25 minutes, then drain
and cut into slices.
Wash spring onions and slice finely. Peel
garlic cloves and cut into pieces. Mix
onions and garlic with the chopped
tomatoes.
Sprinkle salmon fillets with the juice of a
lemon and leave to marinade. Then dry
and season with salt and pepper.
Mix vegetables and potatoes and place
in a greased ovenproof dish, season and
place the salmon on top.
Pour vegetable stock and white wine
over, distribute rosemary and thyme over
the top.
Time in the appliance: 35 minutes
Shelf position: 3
2.5 Stuffed Calamari:
For 4 people.
Ingredients:
1 kg medium-sized squid, cleaned
1 large onion
2 tablespoons olive oil
90 g cooked long grain rice
4 tablespoons pinenuts
4 tablespoons currants (raisins)
2 tablespoons chopped parsley
salt, pepper
juice of a lemon
4 tablespoons olive oil
150 ml wine
500 ml tomato juice
Method:
Rub squid intensively with salt and then
wash off under running water. Peel
onion, chop finely and sweat with two
tablespoons of olive oil until transparent.
Add long grain rice, pinenuts, currants
and chopped parsley to the onions and
season 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
roasting tin and sear the squid on the
ring. Add wine and tomato juice. Cover
the roasting tin with a lid and put in the
oven.
Time in the appliance (min): 60
Shelf position: 1
3. POULTRY
3.1 Chicken Legs:
For 2-4 people.
Ingredients:
4 Chicken legs, 250 g each
250 g crème fraîche
125 ml cream
1 teaspoon salt
1 teaspoon paprika
1 teaspoon curry
1/2 teaspoon pepper
250 g sliced tinned mushrooms
20 g corn starch
Method:
Clean the chicken legs and place in a
roaster. Mix the rest of the ingredients
together and pour over the chicken legs.
Time in the appliance (min): 55
Shelf position: 1
ENGLISH 3
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