Electrolux EBSL7EEV Recipe Book download pdf (Page 46)

on the shelf in the appliance and start the

programme. Put rice, a little salt and water

in a dish. Prepare steamed Cappuccino

Cake. Cream together butter and sugar. To

this add egg yolks, vanilla seeds and cof-

fee. Beat egg white with two pinches of salt

until forming peaks. Then carefully fold

flour, cornflour, baking powder and beaten

egg white into the butter mixture. Put mix-

ture into small dishes or cups which have

been buttered.

Prepare vegetables. Clean the carrots

and cut into batons. Peel kohlrabi and cut

into batons. Rinse cauliflower and divide in-

to florets. Wash peppers, remove the cores

and cut into strips. Put everything together

in a steam dish.

Preparation:

After 40 minutes, insert the prepared

dishes into the appliance with the loin of

pork and continue to cook for another 40

minutes.

The meat juices in the cooking dish

are very good for creating a deli-

cious sauce with crème fraîche or

wine.

– Add 800 + 600 ml of water into the wa-

ter drawer

Steam Menu 2

Poached chicken breast with vegetable rice

and cauliflower flan. Vanilla flan with straw-

berries for dessert

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 oven 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:

46

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