Electrolux Steam Oven Книга рецептів - Сторінка 5

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• 150 ml wine

• 1 / 2 bunch of fresh thyme

Method:

Wash potatoes, peel, quarter and boil in

salted water for 25 minutes, then drain and

cut into slices.

Wash spring onions and slice finely. Peel

garlic cloves and cut into pieces. Mix on-

ions and garlic with the chopped tomatoes.

Sprinkle salmon fillets with the juice of a

lemon and leave to marinade. Then dry and

season with salt and pepper.

Mix vegetables and potatoes and place in a

greased ovenproof dish, season and place

the salmon on top.

Pour vegetable stock and white wine over,

distribute rosemary and thyme over the

top.

– Time in the appliance: 35 minutes

– Shelf position: 1

– For steam ovens: add 250 ml of water

into the water drawer.

Poached Fish (Trout)

Ingredients:

• 4 trout, approximately 250 g

• salt

• pepper

• lemon juice

Method:

Wash and dry the trout. Then drizzle them

with lemon juice both inside and outside.

Leave the juice to soak in for a time and

then season with salt and pepper. Place

the fish into a casserole dish with a perfora-

ted insert.

–

– Time in the appliance: 30 minutes

– Shelf position: 2

– For steam ovens: add 400 ml of water

into the water drawer.

CAKE

Sweet Tart

Ingredients:

• 2 sheets original Swiss flaky pastry or

puff pastry (rolled out in a square)

• 50 g ground hazelnuts

• 1.2 kg apples

• 3 eggs

• 300 ml cream

• 70 g sugar

Method:

Place pastry on a well-greased baking tray

and prick the bottom all over with a fork.

Spread the hazelnuts evenly over the pas-

try. Peel apples, remove cores and cut into

12 slices. Spread slices evenly on the pas-

try. Mix eggs, cream, sugar and vanilla

sugar together well and put over the ap-

ples.

– Time in the appliance: 55 minutes

– Shelf position: 2

Lemon Sponge Cake

Ingredients for the mixture:

• 250 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately 8

• 1 pinch salt

• 4 eggs

• 150 g flour

• 150 g cornflour

• 1 level teaspoon baking powder

• grated peel of 2 lemons

Ingredients for the glaze:

• 125 ml lemon juice

• 100 g icing sugar

Other:

• Square baking tin, 30 cm long

• Margarine for greasing

• Breadcrumbs for coating baking tin

Method:

Place butter, sugar, lemon peel, vanilla

sugar and salt in a mixing bowl and cream

together. Then add the eggs one at a time

and cream together again.

Add the flour and cornflour mixed with the

baking powder to the creamed mixture and

fold in.

Put the mixture into the greased and

breadcrumbed baking tin, smooth out and

put in the appliance.

After baking, mix lemon juice and icing

sugar. Turn the cake out onto a piece of

aluminium foil.

Fold up the aluminium foil against the sides

of the cake so that the glaze cannot run

out. Pierce the cake with a wooden chop-

ENGLISH