Electrolux EOB9958ZOZ Książka Kucharska

EN Steam Oven connected Recipe Book

5.2 Cannelloni:For 4 people.Ingredients for the filling:• 50 g onions, chopped• 30 g butter• 350 g leaf spinach, chopped• 100 g crème fraîche• 200 g f

• 4 tablespoons breadcrumbs• 50 g butterMethod:Sweat chopped onion in a little olive oil,then add the mince and cook stirring.Add chopped tomatoes, gr

chop finely, fry gently in a little oil. Thenadd the minced meat and the long grainrice, sauté and season with salt, pepperand paprika. Add meat stock

produced. Then leave the dough to risein a warm place until it doubles involume. Roll out the dough and place onthe greased baking tray, pricking theb

6.5 Pierogi:For 30 small pieces.Ingredients for the dough:• 250 g spelt flour• 250 g butter• 250 g low fat quark• saltIngredients for the filling:• 1

7. CAKE AND PASTRY7.1 Almond Cake:Ingredients for the mixture:• 5 eggs• 200 g sugar• 100 g marzipan• 200 ml olive oil• 450 g flour• 1 tablespoon cinna

Cream together butter, sugar, egg yolks,the seeds of one vanilla pod and thenmix in the dissolved coffee. Beat eggwhites. Sieve flour, cornflour and b

• 4 eggs• 2 jars of sour cherries• 50 g butterOther:• Baking dish, greasedMethod:Cut bread in slices. Mix together milk,salt, sugar and eggs and pour

• 1 sachet gingerbread spices• 50 g cocoa powder• 150 ml red wine• 1.2 kg apples• Plum pureeMethod:Put butter, sugar, vanilla sugar and saltinto a mix

• Shelf position: 27.12 Plum Dumpling:For 4-6 people.For the dough (the ingredients shouldbe at room temperature):• 125 ml milk• 20 g sugar• 1 small p

1. COOKBOOKThe dishes are divided into severalcategories:• Fish and Seafood• Poultry• Meat• Oven Dishes• Pizza and Quiche• Cake and Pastry• Bread and

• Time in the appliance (min): 35• Shelf position: 1After baking:Bring water and sugar to the boil andleave to cool. Add plum brandy or orangeliqueur

the cold water and mix everything well.Put the mixture into the baking tin,smooth and put in the oven.• Time in the appliance (min): 55• Shelf positio

ingredients into a supple leaveneddough.Leave the dough to stand in a warmplace until it has more or less doubled insize.Then insert the washed raisin

ingredients into a workable yeast dough.Leave the dough to rise in a warm placeuntil it is about double the size. For thefilling, mix all ingredients

Cut a cross in the top of the tomatoes,place in the steam dish and put into theappliance. After the end of the cookingtime, remove the skin from the t

11. SIDE DISHES11.1 Rice with Vegetables:Ingredients:• 200 g long grain rice• 50 g wild rice• salt and pepper• 1 small red pepper• 400 ml stockAfter c

13. FISH AND SEAFOOD13.1 Sea Bream Fillet:For 4 people.Ingredients:• 600 g sea bream fillets• 1 pinch of salt and pepper mixture• 2 tablespoons extra

15. MEAT15.1 Beef Fillet:For 4 people.Ingredients:• 700 – 800 g of beef sirloin / fillet, eachfillet with a thickness of 3 cm• clove of garlic, peeled

17. FRUITS17.1 Apples:Ingredients:• 2 ripe apples, medium size• 1 star anise• 1 vanilla pod, cut in piecesMethod:Wash and peel the apples. Then cutthe

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Clean fish and rub in the juice of twounwaxed lemons. Cut the fennel into thinslices and stuff together with the sprigsof fresh thyme into the fish. P

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3. POULTRY3.1 Chicken Legs:For 2-4 people.Ingredients:• 4 Chicken legs, 250 g each• 250 g crème fraîche• 125 ml cream• 1 teaspoon salt• 1 teaspoon pap

• Shelf position: 13.4 Stuffed Chicken:For 2 people.Ingredients:• 1 chicken, 1.2 kg (with giblets)• 1 tablespoon oil• 1 teaspoon salt• 1/4 teaspoon pa

• 15 juniper berries• 5 bay leaves• 2 bunches of soup vegetables (carrot,leek, celery, parsley)Bring everything to the boil and thenleave to cool.Pour

4.6 Swedish Festive Roast:For 4-6 people.Ingredients:• 200 g dried plums• 150 ml white wine• 1.5 kg loin of pork or saddle of veal(without bones)• 1 m

• Time in the appliance (min): 120• Shelf position: 14.9 Stuffed Veal Breast:For 4 people.Ingredients:• 1 bread roll• 1 egg• 200 g mince• salt, pepper

• Time in the appliance: 90 minutes• Shelf position: 14.13 Wild Boar:For 4 people.Ingredients:• 1.5 kg wild boar joint (shoulder)• salt• pepper• soup