Electrolux EOB8851AOX Recipe Book download pdf (Page 29)

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

delicious sauce with crème

fraîche or wine.

• Add 800 + 600 ml of water into the

water drawer

Steam Menu 2

Poached chicken breast with vegetable rice

and cauliflower flan. Vanilla flan with

strawberries 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

strawberries:

• 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. Season

with salt, pepper, paprika and curry

powder, then place in a roasting dish.

Divide the cauliflower into florets, steam for

25 minutes and then purée in the mixer.

Add grated cheese, eggs and cream,

season 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.

Meanwhile 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

appliance (shelf positions 1 and 4) and start

the programme, cook time 40 minutes.

After 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

almonds:

• 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

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