Recipes

Braise the sliced button mushrooms in the
rest of the button and, once again, evapo-
rate 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 wa-
ter drawer: 450 ml
– Time in the appliance: 40 minutes
– Shelf position: 1
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 por-
celain 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 wa-
ter drawer: 450 ml
– Time in the appliance: 40 minutes
– Shelf position: 1
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 tbsp 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. Sea-
son 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 wa-
ter drawer: 450 ml
– Time in the appliance: 45 minutes
– Shelf position: 1
SIDE DISHES
Vegetables, mediterranean
Ingredients:
• 200 g courgettes
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 100 g mushrooms
•2 onions
• 150 g green beans
• Green and black olives
Method:
Wash the courgettes and slice. Wash the
peppers and cut into strips. Wash the
ENGLISH 7