Electrolux EB4GL70SP Kochbuch PDF herunterladen (Seite 11)

• 1 egg

• 50 ml cream

• Salt

• Pepper

Method:

Cut up the white bread and soak it in the

milk. Braise the chopped mushrooms in

half of the butter and allow any juice that

forms to evaporate off completely. Puree

the soaked bread with the mushrooms.

Braise the sliced button mushrooms in the

rest of the button and, once again,

evaporate off any juice that forms. Put a

few nice slices to the side. Mix the rest of

the button mushrooms with the

mushroom puree. Whisk the egg and

cream and add this to the mix. Season the

mixture with salt and pepper.

Grease four soufflé dishes with butter.

Take the sliced button mushrooms which

you had set aside earlier and spread them

over the bottom of each of the dishes for

decoration. Pour in the mushroom mix

and steam.

To serve, turn out the terrines and arrange

them on leaves of lettuce. This recipe also

goes well served with a yogurt and herb

sauce.

• Amount of water to be put into the

water drawer: 450 ml

• Time in the appliance: 40 minutes

• Shelf position: 1

6.5 Aspargus flan

Ingredients:

Serves 6

• 6 large green asparagus stems, boiled

• 2 small tomatoes, peeled

• 6 eggs

• 300 ml milk

• 300 ml double cream

• Salt

• Milled pepper

• Nutmeg

Method:

De-seed the tomatoes and dice them

finely. Whisk the eggs with the cream, salt,

pepper and nutmeg. Grease six porcelain

or glass dishes with butter and spread the

asparagus and tomatoes in them. Pour

the egg/milk mix over them. Place the

dishes onto a wire shelf in the top half of

the appliance. Poach the flans until the

mixture sets. Serve them in their dishes

lukewarm or cold.

• Amount of water to be put into the

water drawer: 450 ml

• Time in the appliance: 40 minutes

• Shelf position: 1

6.6 Spinach terrine

Ingredients:

Serves 4 – 6

• 1 shallot

• Butter for frying

• 150 g peppered Boursin (double cream

cheese with pepper)

• 500 g frozen spinach leaves (250 g

squeezed)

• 2 egg yolks

• 2 eggs

• 2 tablespoons cream

• Salt

• Freshly ground pepper

• Nutmeg

• Thyme

• 4 – 6 slices of Parma ham

• Truffle oil

Method:

Crumble the peppered Boursin slightly

and mix it in a bowl with the egg yolks,

eggs and cream. Chop the shallot finely,

sweat it with butter and leave it to cool.

Squeeze the defrosted spinach well and

chop it coarsely with a large knife. Add it

to the egg/cheese mix along with the

cooked shallot and mix it well again.

Season it well.

Line a terrine dish (capacity of about 7.5

dl) with cling film or grease six soufflé

dishes well with butter and pour in the

spinach mix. Steam it. Slice the terrine or

turn the soufflé dishes out onto plates and

drizzle lightly with truffle oil. Serve each

with a slice of Parma ham.

• Amount of water to be put into the

water drawer: 450 ml

• Time in the appliance: 45 minutes

• Shelf position: 1

ENGLISH

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