Electrolux EVE678BA Kochbuch

FQV465CXEEN Steam oven Recipe Book

on top. On top place the rest of theonions and potatoes, with the top layerbeing potatoes.Sprinkle with pepper and sprinkle thechopped thyme over the

5 minutes. Then add the melted butter tothe mixture and fold in.Add the flour with the baking powdermixed into it into the creamed mixtureand stir in.

• 1 packet vanilla sugar (approximately8 g)• 1 pinch salt• 3 eggs• 300 g flour• 1/2 packet baking powder(approximately 8 g)• 125 g currants• 125 g rai

Method:Sieve the flour into a mixing bowl, makea well in the centre. Cut up the yeast,place it in the well and stir in with the milkand a little of th

6.10 BrowniesIngredients:• 250 g plain chocolate• 250 g butter• 375 g sugar• 2 packet vanilla sugar (approximately16 g)• 1 pinch salt• 5 tablespoons w

• 200 g finely grated carrots• 75 g sultanas• 25 g grated coconutIngredients for the topping:• 50 g butter• 150 g cream cheese• 40 g sugar crystals• g

Cool the pastry for 2 hours in the fridge.Roll out the refrigerated pastry and placein the greased quiche tin and prick with afork. Clean fruit, remov

mixture into small dishes or cupsgreased with butter.• Time in the appliance: 40 minutes• Shelf position: 1• Add 600 ml of water into the waterdrawerA

• 200 g cheese, grated• 100 g salami• 100 g cooked ham• 150 g mushrooms (tinned)• 150 g Feta cheese• oreganoOther:• Baking tray, greasedMethod:Crumble

Spread the bacon on the pastry.To make the filling, mix the eggs, thesour cream and the seasoning together.Then add the cheese.Pour the filling over t

1. AUTOMATIC PROGRAMMESWARNING!Refer to Safety chapters.1.1 Automatic programmesThe automatic programmes giveoptimum settings for each type of meator

8.7 White BreadIngredients:• 1000 g flour• 40 g fresh yeast or 20 g dried yeast• 650 ml milk• 15 g saltOther:• Baking tray which has been greasedor li

Put a little filling in the middle of eachone and fold over. Seal the edges bypressing together with a fork.Place the pierogi on a baking tray linedwi

sauce, Béchamel sauce and mixedcheese in the dish. The last layer shouldbe a layer of Béchamel sauce sprinkledwith cheese. Place the rest of the butte

• cinnamon• 1 kg potatoes• 1.5 kg aubergines• butter for fryingIngredients for the Béchamel sauce:• 75 g butter• 50 g flour• 600 ml milk• salt, pepper

Take chicory halves out of the water,refresh in cold water and put the halvestogether again. Then wrap each one in aslice of ham and place in a grease

• Time in the appliance: 25 minutes• Shelf position: 1• Add 600 ml of water into the waterdrawer10.2 Vegetables, traditionalIngredients / Method:Put t

• 400 ml stockAfter cooking:• 1 small tin sweetcorn (150 g)Method:Put long grain rice, wild rice, salt, pepper,vegetable stock and water in a bowl hal

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2.3 Pork ShoulderIngredients:• 1.5 kg shoulder of pork, skin on, froma young pig• salt• pepper• 2 tablespoons olive oil• 150 g finely sliced celery• 1

Deglaze the meat juices in the roastingtin with 250 ml wine, put into a saucepanand leave to simmer for a while. Add 250ml meat stock and add parsley,

Ingredients for the roast:• salt• pepper• soup vegetables from the marinadeMethod:Take the joint of beef out of the marinadeand dry. Season with salt

Take the wild boar joint out of themarinade and dry. Season with salt andpepper and brown on all sides in aroasting pan on the ring. Addchanterelles a

4.5 Chicken LegsIngredients:• 4 Chicken legs, 250 g each• 250 g crème fraîche• 125 ml cream• 1 teaspoon salt• 1 teaspoon paprika• 1 teaspoon curry• 1/

Place chicken breast down in a roastingtin, put into the appliance. Turn after 30minutes. A signal sounds.• Time in the appliance: 90 minutes• Shelf p

Clean fish and rub in the juice of twounwaxed lemons.Cut the fennel into thin slices and stufftogether with the sprigs of fresh thymeinto the fish.Pla