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2. To make the stuffing, soak the roll for about 10 minutes in cold water, then press the water out. Mix in the salt, parsley, nutmeg butter and egg yolk and stuff the chicken with the mixture. Tie up the opening with ties or butcher’s twine. 3. Heat the butter (30 g). approx. 1 min. 900 W Stir the paprika pepper and the salt into the butter, and drizzle the mixture over the chicken. 4. Place the chicken in the greased bowl and cook without lid. Turn halfway through. 35-39 min. 630 W Allow the chicken to stand for about 3 minutes after cooking. 27 UK Recipes Stuffed ham Total cooking time: approx. 16-20 minutes Utensils: Bowl with lid (2 l capacity) Flat oval souffle dish (about 32 cm long) Ingredients 150 g leaf spinach, with stalks removed 150 g fromage frais, 20 % fat content 50 g grated Emmental cheese pepper paprika 8 slices of cooked ham (400 g) 125 ml water 125 ml cream 2 tbsps flour (20 g) 2 tbsps butter or margarine (20 g) 1 tsp butter or margarine to grease the dish Tip: You can buy ready-made bechamel sauce and use it for this recipe 1. Chop the spinach into small pieces, mix with the cheese and the fromage frais and season to taste. 2. Place a tablespoon of the filling on top of each slice of cooked ham, and roll up. Spear the ham with a wooden skewer to fasten it. 3. Make a bechamel sauce; to do this pour the liquid into the bowl, cover, and heat. 3-4 min. 900 W Mix the flour and butter to make a roux, add to the liquid, and whisk with an egg whisk until dissolved. Cover, bring to the boil, and allow the thicken. 1-2 min. 900 W Stir and taste. 4. Place the sauce into the greased dish, position the filled rolls of ham onto the sauce and cook with lid. 12-14 min. 630 W Allow the rolls of ham to stand for about 5 minutes after cooking. Sole fillets Total cooking time: approx. 11-13 minutes Utensils: Shallow, oval oven dish with lid (approx. 26 cm long) Ingredients 400 g sole fillets 1 lemon, whole 2 tomatoes (150 g) 1 tsp butter or margarine for greasing 1 tbsp vegetable oil 1 tbsp parsley, chopped salt & pepper 4 tbsps white wine (30 ml) 2 tbsps butter or margarine (20 g) 1. Wash the sole fillets and pat them dry. Remove any bones. 2. Cut the lemon and the tomatoes into thin slices. 3. Grease the oven dish with butter. Place the fish fillets inside and drizzle the vegetables oil over them. 4. Sprinkle parsley over the fish, place the tomato slices on top and season. Place the lemon slices on top of the tomatoes and pour the white wine over them. 5. Place small pots of butter on top of the lemon, cover and cook. 11-13 min. 630 W After cooking allow the fish fillets to stand for approx. 2 minutes. Tip: This recipe can also be used for Haddock, Halibut, Mullet, Plaice or Cod. Tagliatelle with cream and basil sauce makes 2 servings Total cooking time: approx. 16-22 minutes Utensils: Bowl with lid (2 l capacity) Round souffle dish (approx. 20 cm diameter) Ingredients 1 I water 1 tsp salt 200 g tagliatelle 1 clove of garlic 15-20 basil leaves 200 g creme fraiche 30 g grated Parmesan cheese salt & pepper 1. Place the water and the salt into the bowl, cover and bring to the boil. 9-11 min. 900 W 2. Add the pasta, bring to the boil again, and then simmer. 1. 1-2 min. 900 W 2. 6-9 min. 270 W 3. Meanwhile rub the garlic cloves over the souffle dish. Chop the basil leaves. Keep some aside for garnishing. 4. Drain the pasta well. Stir in the creme fraiche and sprinkle the basil over the pasta. 5. Add the parmesan cheese, salt and pepper, place into a souffle dish and stir. Garnish the dish with basil and serve hot. Lasagne al forno Total cooking time: approx. 18-25 minutes Utensils: Bowl with lid (2 l capacity) Shallow square souffle mould with lid (approx. 20 x 20 x 6 cm) Ingredients 300 g tinned tomatoes 50 g ham, finely cubed 1 onion (50 g), finely chopped 1 clove of garlic, crushed 250 g minced meat (beef) 2 tbsps mashed tomato (30 g) salt & pepper, oregano, thyme, basil, nutmeg 150 ml cream (creme fraiche) 100 ml milk 50 g grated Parmesan cheese 1 tsp mixed chopped herbs 1 tsp olive oil 1 tsp vegetable oil to grease the mould 125 g lasagne verde 1 tbsp grated Parmesan cheese 1 tbsp butter or margarine 1. Cut the tomatoes into slices, mix with the ham, onion cubes, garlic, minced meat and mashed tomato. Season and cook with the lid on. 5-8 min. 900 W 2. Mix the cream with the milk, Parmesan cheese, herbs, oil and spices. 3. Grease the souffle mould and cover the bottom of the mould with about 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Put an additional 1/3 of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butter flakes on top and cook with the lid on. 13-17 min. 630 W After cooking, let the lasagne stand for approximately 5-10 minutes. 28 Recipes Tessiner Risotto Total cooking time: approx. 20-...