microwave combination oven cookbook...may get very hot. bread rolls 2 rolls place on the rack. do...

Microwave combination oven cookbook

Foreword

3

Dear connoisseurs,

There probably is no other place wherethe family gathers as often as at thedinner table. A happy or festivegathering of friends and acquaintancesalmost always culminates in a deliciousmeal. Enjoying delicious food with thecompany of those we care about isalways a pleasure.

We are pleased to be able to contributeto happy get-togethers and gatheringsby making it our job to help peoplearound the world enjoy their hobby.Knowledge, curiosity, routine and theunexpected all converge in our Mieletest kitchen everyday.

We have combined our experience,passion and enjoyment of food tocreate recipes that are guaranteed to beboth successful and adventurous. Wehope you enjoy the results as much asyou enjoy the cooking.

Do you have any questions,suggestions or requests?

Feel free to get in touch – we wouldlove to hear from you. You will find ourcontact details on the back of thisbooklet.

Kind regards, The Miele test kitchenteam

Contents

4

Foreword ................................................................................................................ 3

Introduction.......................................................................................................... 10

Microwave function............................................................................................. 12Practical tips.......................................................................................................... 12

Accessories and care products available to order .......................................... 14

Baking................................................................................................................... 16Tips on preparation and general information ........................................................ 16Apple pyramids ..................................................................................................... 19Apple tart............................................................................................................... 20Apple sponge ........................................................................................................ 21Apple pie ............................................................................................................... 22Apple streusel with hazelnut brittle ....................................................................... 23Apple cinnamon cake............................................................................................ 24Apricot streusel cake............................................................................................. 25Belgian sponge cake............................................................................................. 26Pear cake with an almond topping........................................................................ 27Gateau................................................................................................................... 28

I. Quark filling.................................................................................................... 30II. Cappuccino filling......................................................................................... 31

Butter cake ............................................................................................................ 32Cappuccino crumble slices................................................................................... 33Espresso slices...................................................................................................... 34Lemon drizzle cake................................................................................................ 35Upside-down plum pudding.................................................................................. 36Orange and yoghurt syrup cake............................................................................ 38Cheesecake........................................................................................................... 39Gugelhupf.............................................................................................................. 40Cherry and almond cake ....................................................................................... 41Marble cake........................................................................................................... 42Fruit streusel cake ................................................................................................. 43Orange slices......................................................................................................... 44Raisin and quark slices ......................................................................................... 45Iced Chelsea slices................................................................................................ 46Sponge cake ......................................................................................................... 47Chocolate and advocaat cake............................................................................... 48Chocolate cake ..................................................................................................... 49Streusel cake......................................................................................................... 50Lemon tart ............................................................................................................. 51Chocolate cherry muffins ...................................................................................... 52Walnut muffins....................................................................................................... 53

Contents

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Butter biscuits ....................................................................................................... 54Gingerbread........................................................................................................... 55Almond macarons ................................................................................................. 56Mango and coconut puffs ..................................................................................... 57Mocha macaroons................................................................................................. 58Choc rum raisin squares ....................................................................................... 59Vanilla biscuits....................................................................................................... 60Flat bread .............................................................................................................. 61Plaited loaf............................................................................................................. 62Yoghurt and nut bread........................................................................................... 63White bread in tin .................................................................................................. 64Herb ciabatta......................................................................................................... 65Olive bread ............................................................................................................ 66Raisin loaf.............................................................................................................. 67Bacon or herb baguettes....................................................................................... 68White bread ........................................................................................................... 69Ginger loaf ............................................................................................................. 70

Snacks and starters ............................................................................................ 71Palermo style pastry puffs..................................................................................... 72Salmon terrine ....................................................................................................... 73Marinated peppers ................................................................................................ 74Baked artichoke hearts ......................................................................................... 75

Soups, casseroles and bakes ............................................................................ 76Tips on preparation and general information ........................................................ 76Prawn curry soup .................................................................................................. 78Chicken risotto ...................................................................................................... 79Pumpkin soup ....................................................................................................... 80Cream of sweetcorn soup ..................................................................................... 81Minestrone............................................................................................................. 82Borscht .................................................................................................................. 83Tomato soup with basil cream .............................................................................. 84Viennese gardener's soup..................................................................................... 85

Bakes .................................................................................................................... 86Aubergine moussaka............................................................................................. 87Chicken and mushroom pie .................................................................................. 88Chicory gratin ........................................................................................................ 90Salmon lasagne..................................................................................................... 91Pasta bake............................................................................................................. 92Courgette moussaka ............................................................................................. 93

Contents

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Vegetarian dishes ................................................................................................ 94Broccoli and mushroom bake ............................................................................... 95Mushroom lasagne................................................................................................ 96Cheese dumplings................................................................................................. 97Spinach lasagne with goats' cheese..................................................................... 98Vegetable lasagne ................................................................................................. 99

Fish ..................................................................................................................... 100Tips on preparation and general information ...................................................... 100Fish curry............................................................................................................. 102Fish on a bed of vegetables ................................................................................ 103Salmon on a bed of spring vegetables................................................................ 104Fish casserole...................................................................................................... 105Paella ................................................................................................................... 106Prawn kebabs...................................................................................................... 107Fillet of plaice on a bed of spinach ..................................................................... 108Pollock in a horseradish crust ............................................................................. 109Pikeperch in a herb and cream sauce................................................................. 110

Meat and poultry ............................................................................................... 111Meat: preparation tips and information ............................................................... 112Poultry: preparation tips and information ............................................................ 113Sirloin joint / Fillet of beef.................................................................................... 114Braised beef ........................................................................................................ 115Hash .................................................................................................................... 116Roast ham ........................................................................................................... 117Pork fillet in a Roquefort sauce ........................................................................... 118Pork en croûte ..................................................................................................... 119Meat loaf.............................................................................................................. 120Belgian meat loaf................................................................................................. 121Roast veal in a cream sauce ............................................................................... 122Veal knuckle ........................................................................................................ 123Leg of lamb.......................................................................................................... 124Saddle of lamb baked in a mustard and herb crust ............................................ 125Duck à l’orange ................................................................................................... 126Chicken ............................................................................................................... 127Spicy chicken breast with aubergine .................................................................. 128Chicken in a mustard cream sauce..................................................................... 130Stuffed turkey ...................................................................................................... 131Stuffed turkey breast ........................................................................................... 132Turkey drumsticks with chutney.......................................................................... 133Haunch of hare .................................................................................................... 134Saddle of hare ..................................................................................................... 135

Contents

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Rabbit in a mustard sauce .................................................................................. 136Saddle of roebuck or venison ............................................................................. 137

Vegetables and side dishes .............................................................................. 138Tips on preparation and general information ...................................................... 138Stuffed aubergines .............................................................................................. 140Jacket potatoes................................................................................................... 141Cauliflower in a mustard sauce ........................................................................... 142French beans tossed in tomatoes and breadcrumbs.......................................... 143Baked chicory ..................................................................................................... 144Gnocchi ............................................................................................................... 145Spätzle au gratin.................................................................................................. 146Cucumber salad with a choice of sauces ........................................................... 147Potato cheese bake............................................................................................. 148Kohlrabi and cress gratin..................................................................................... 149Brussels sprouts au gratin................................................................................... 150Gourmet potatoes ............................................................................................... 151Spanish bean bake.............................................................................................. 152Tomato risotto ..................................................................................................... 153Courgette bake.................................................................................................... 154

Sauces and chutneys ........................................................................................ 155Red pepper and chilli sauce................................................................................ 156Mango chutney.................................................................................................... 157Plum chutney....................................................................................................... 158Courgette and orange chutney............................................................................ 159

Savoury dishes .................................................................................................. 160Flat bread with yoghurt ....................................................................................... 161Savoury cheese biscuits ..................................................................................... 162Ham and cheese muffins..................................................................................... 163Pizza variations.................................................................................................... 164Grilled baguette slices......................................................................................... 166Pizza whirls.......................................................................................................... 168Spicy baked oven nuts........................................................................................ 169

Desserts ............................................................................................................. 170Red berry compote ............................................................................................. 172Fruit crumble ....................................................................................................... 173Quark soufflé ....................................................................................................... 174Strawberry swirl................................................................................................... 175Bread and butter pudding ................................................................................... 176Lemon mousse.................................................................................................... 177

Contents

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Drinks ................................................................................................................. 178Orange coffee...................................................................................................... 179Iced mocha.......................................................................................................... 180

Jams and preserves .......................................................................................... 181Peach jam............................................................................................................ 182Plum compote ..................................................................................................... 183Sour cherry and vanilla conserve ........................................................................ 184

Introduction

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FunctionsA variety of oven functions are used inthe recipes. Depending on model, yourmicrowave combination oven hasfurther Functions/Special applicationswhich are not used in the followingrecipes.For information on their use, pleaserefer to the Operating and installationinstructions.

Automatic programmes Depending on model, your microwavecombination oven has a variety ofAutomatic programmes.They are all listed under Automaticprogrammes . Even if the appropriate Automaticprogramme is not available, you can stillmake all the recipes by using thealternative settings.

Food probeA food probe is supplied with somemicrowave combination ovensdepending on model.Further details on its use can be foundin the Operating and installationinstructions.If your oven does not have a foodprobe, use the alternative settings.

DishesDepending on function, the dishes usedmust be microwave safe and heatresistant. Please follow the guidancegiven in the Operating and installationinstructions about suitable cookingcontainers.

TemperaturesTemperatures are given in degreesCelsius (°C).As a general rule, select the middletemperature given in the chart. You may need to increase or reduce thetemperature to suit the cooking dish,quantity or desired level of browning.Eating food which has been cookedcorrectly is important for good health. Only bake cakes, pizza, chips etc. untilthey are golden. Do not overcook them.

DurationsDurations are quoted in minutes. It isbest to use the shorter duration quotedto start with.

Shelf levelShelf levels are numbered from thelowest to the top shelf level. 1 = lowest shelf level2 = middle shelf level3 = top shelf level

Introduction

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Pre-heatingMost dishes can be placed in a coldoven. They will then make use of theheat produced during the heating-upphase.If pre-heating is necessary instructionsto do so will be given in the settingscharts for the recipe. The time requiredfor pre-heating is not included in theoverall baking or cooking duration. Pre-heating is however included in theprogramme durations for the Automaticprogrammes .

Heating-up phase/Rapid heat-upWith some functions, if a temperature ofover 100 °C is set, all heating elementsare switched on to bring the oven up tothe desired temperature as rapidly aspossible.During the Heating-up phase, Rapidheat-up appears in the display. If arecipe requires for Rapid heat-up to beswitched off, this will be mentioned inthe settings for that recipe. Dependingon model, select the “Heating-up phase– normal” or “Rapid heat-up – Off”option.

Quantities and weightsAbbreviations

– tsp = teaspoon– tbsp = tablespoon– g = gram– kg = kilogram– ml = millilitre

1 teaspoon is approx.

– 3 g baking powder– 5 g salt / sugar / vanilla sugar– 5 g flour– 5 ml liquid

1 tablespoon is approx.

– 10 g flour / cornflour / breadcrumbs– 15 g sugar– 10 ml liquid– 10 g mustard

1 packet equals

– 8 g / 2 tsp vanilla sugar– 16 g / 5 tsp baking powder– 7 g dried yeast– 37 g custard powder

1 pinch equals

– the amount that can be pinchedbetween the thumb and forefinger.

Microwave function

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Practical tips

Food Quantity/Weight Power level[W]

Duration[min]

Notes

Melting butter/margarine

100 g 450 1–2 Do not cover

Meltingchocolate

100 g 450 2–3 Do not cover, stir halfwaythrough melting

Dissolvinggelatine

1 sachet + 5 tbsp water

450 0:15–0:20 Do not cover, stir halfwaythrough dissolving

Preparing flantopping/jellyglaze

1 sachet + 250 ml liquid

450 4–5 Do not cover, stir halfwaythrough heating

Proving dough Starter doughwith 100 g flour

80 5–7 Cover and leave to prove

Dough with 500 gflour

80 8–10 Cover and leave to prove

Blanchingalmonds

100 g 850 1–2 Cover and heat with a littlewater

Making popcorn 1 tbsp (20 g)popcorn

850 5–7 Place popcorn in a 1 lcontainer, cover and cook,sprinkle with icing sugarafter cooking

Makingmicrowavepopcorn

Approx. 100 g Max. 4 Do not leave unattended

Temperingcitrus fruits

150 g 150 1–2 Place on a plate, do notcover

Chocolate-coatedmarshmallows

20 g 600 0:15–0:20 Place on a plate, do notcover

De-crystallisinghoney

500 g 150 2–3 Heat uncovered in jar, stirhalfway through heating

Steeping oil forsalad dressing

125 ml 150 1–2 Heat uncovered on agentle heat

The information given in this chart is intended only as a guide.

Microwave function

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-

Food Quantity/Weight Power level[W]

Duration[min]

Notes

Cookingbacon

100 g 850 2–3 Place on kitchen paper, donot cover

Marinating meat 1000 g 150 15–20 Marinate in a coveredcontainer, turning halfwaythrough, then cook

Softening icecream

500 g 150 2 Place open container inthe appliance

Soaking driedfruit

250 g 80 20 Add a little water, do notcover

Making porridge 250 ml milk +4 tbsp porridge

oats

850 + 150

2–3 + 2–3

Heat up in milk in acovered bowl, stir andcontinue cooking

Skinningtomatoes

3 tomatoes 450 7–8 Cut a cross into the top ofeach tomato, cover, andheat in a little water. Theskins will slip off easily.Take care, as the tomatoesmay get very hot.

Bread rolls 2 rolls Place on the rack. Do notcover, turn halfwaythrough

Defrosting 150 1–2Baking Grill level 3 3–4

Making custardroyale

150 g from 2eggs, 4 tbsp

cream, salt andgrated nutmeg

450 3–4 Beat together the eggs,cream, salt and nutmeg.Cover and cook

Makingstrawberry jam

300 gstrawberries

300 g jam sugar

850 7–9 Mix the fruit and sugar,cover and cook

The information given in this chart is intended only as a guide.

Accessories and care products available to order

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Original Miele accessories will helpyou get the best out of your appliance.Miele accessories are designedspecifically for Miele appliances andare tested intensively to Mielestandards.All products can be ordered via theinternet at www.miele-shop.com orfrom Miele.

Round baking tray HBF 27-1

The round baking tray is suitable forcooking pizza, shallow cakes made withyeast or whisked mixtures, sweet andsavoury tarts, baked desserts, flatbread, and can also be used for frozencakes and pizzas.

The surface has been treated withPerfectClean, eliminating the need forbaking parchment or greasing the traywith many recipes. This surface is alsovery resistant to cutting and scratching.

The round baking tray is placed oneither the rack or the glass tray.Do not use it with microwave cookingfunctions.

Gourmet oven dishes HUB andGourmet oven dish lids HBDMiele Gourmet oven dishes are perfectfor preparing oven bakes, stews,gratins, pasta dishes, soups and meatdishes, as well as cooking roasts orroulades. The large oven dish fits agoose comfortably, while the small onewill fit a duck.

The surface of the oven dishes has anon-stick coating.This has the added advantage ofkeeping down the calorie count. What'smore, cleaning is quick and easy.

Accessories and care products available to order

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The oven dishes are either 22 cm or35 cm deep. The width and the heightare the same.

HUB 61-22HUB 62-22*

HUB 61-35

* Suitable for use on induction hobs

The oven dishes are used on the rackon shelf level 1.

Gourmet oven dish lids made of high-quality, heat-resistant stainless steel areavailable for both dishes.

HBD 60-22 HBD 60-35

Gourmet oven dish HUB 61-35 cannotbe used in conjunction with its lidbecause the total height of these twoitems exceeds the height of the cavity.

Do not the oven dishes or their lids withfunctions which use microwave power.

Original Miele care productsMiele have developed and tested avariety of cleaning and care products,such as the Miele oven cleaner, to helpyou get the best out of your Mieleappliances. These will also help to keepthem pristine for years to come.Miele oven cleanerThe special Miele formula ensures thevery best cleaning results and safe usein Miele appliances. With its high levelof grease-dissolving power, the ovencleaner is ideal for eliminating stubbornsoiling. Its gel-like consistency ensuresthat it does not run off vertical surfacesand it can dissolve burnt-on food orother soiling. This oven cleaner can beapplied easily and quickly toPerfectClean surfaces due to its veryshort reaction time.

Baking

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Truly scrumptiousHome-made cakes and biscuits are asmuch a part of a sociable coffeemorning or cosy afternoon tea as abeautifully laid table and sparklingconversation. If you want to spoil yourguests with delicious home baking,your only problem will be to choosefrom among the wealth of differentpastries, fillings and toppings. Should itbe something fruity? Or creamy? Orcrisp? Preferably a little bit ofeverything. And because sweet thingsare food for the soul, everyone will wantanother slice.

Tips on preparation andgeneral informationWhen baking cakes, insert a skewerinto the centre of the cake after theshorter cooking duration has elapsed tocheck whether the cake is baked. If theskewer comes out clean, the cake isready, but if crumbs or moist cakeresidues cling to the skewer, carry onbaking it until it is done.

Leave cakes baked in tins for approx.10 minutes before turning out. Run around the edge with a knife andtap the tin gently. If the cake is stillsticking, place a damp cloth over thetin. The resulting steam will cause thecake to dislodge from the tin.

Baking

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If the cake mixture rises too much andthen collapses at the end of the cookingduration, it was probably beaten for toolong or too much liquid was added to it.

Cake mixture ingredients, particularlyeggs and fats, should be kept at aneven temperature of approx. 20°C.

Chilled butter is best for pastry,achieving a smooth dough.

Sponge cake mixture should be bakedimmediately. For gateau bake a day inadvance. It is then easier to divide thelayers. Swiss roll should be turned outimmediately onto a damp tea towel, ora tea towel sprinkled with sugar, thenrolled up with the help of the cloth.

If you are baking in combination modewith MW + Fan plus, microwave powerwill not switch on until the heating-upphase has finished. Select a microwavepower level of 80 W or a maximum of150 W.

A variety of different baking containerscan be used in combination mode.Containers made of heat resistantglass, ceramic, plastic, soft plastic andmetal are suitable. Metal containers canoccasionally cause sparking. In thiscase, place the container in a differentposition on the rack or on the glass tray.If sparking continues, or if cracklingnoises can be heard, the container isunsuitable.

Baking

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Amaretto almond gateau

Preparation time: 55–65 minutesServes 12

Dough ingredients4 egg yolksZest of one lemonPulp of 1 vanilla pod100 g icing sugar4 egg whites50 g plain flour1 ½ tsp baking powder100 g ground almonds, unblanched10 tbsp Amaretto

Topping ingredients50 g icing sugar2 tbsp Amaretto

To sprinkle on top40 g chopped almonds

Accessories26 cm springform cake tin

MethodBeat together the egg yolk, vanilla pulp,lemon zest and caster sugar untilcreamy. Fold in the stiffly beaten eggwhites. Sift the baking powder with theflour, add the ground almonds and foldinto the mixture.

Grease and flour a springform tin andpour in the mixture. Level the surfaceand bake until golden.

After baking, drizzle with Amaretto andleave to cool.

To make the topping, mix the icingsugar with Amaretto and drizzle overthe cake.

Dry roast the chopped almonds lightlyin a pan and sprinkle over the topping.

Recommended settingsOven function: Fan plusTemperature: 150–170 °CShelf level: 1Duration: 30–40 minutes

Alternative settingsOven function: Conventional heatTemperature: 150–170 °CShelf level: 1Duration: 30–40 minutes

Baking

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Apple pyramids

Preparation time: 40–50 minutesMakes 8

Ingredients300 g puff pastry1 - 2 sharp dessert apples, finelychopped30 g marzipan, finely diced30 g coarsely chopped hazelnuts30 g raisins soaked in rum2 tbsp sugar and cinnamon mixed

For glazing1 egg white1 egg yolk1 tbsp milk

AccessoriesGlass tray

MethodRoll the pastry out on a floured surfaceand cut into 8 squares (each approx. 15x 15 cm).

Spread the apple and marzipan overthe squares along with the hazelnutsand the drained raisins. Sprinkle withthe sugar-cinnamon mixture.

Brush the edges of the pastry with eggwhite and fold up the corners to makepyramids, pinching the edges togetherto form a seal.

Rinse the glass tray in cold water andthen arrange the apple pyramids on thetray. Brush with milk and beaten eggyolk and bake until golden.

Recommended settingsOven function: Conventional heatTemperature: 190–210 °CShelf level: 2Duration: 20–25 minutes + pre-heating

Alternative settingsOven function: Fan plusTemperature: 170–190 °CShelf level: 2Duration: 18–25 minutes

TipApple pyramids are best made withsharp apples.

Baking

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Apple tart


Dough ingredients200 g plain flour100 g butter60 g icing sugarA pinch of salt1 egg

Topping ingredients600 g apples, peeled and sliced

Caramel100 g caster sugar20 ml apple juiceJuice of 1/2 a lemon

For dustingIcing sugar

AccessoriesFlan tin 26 cm

MethodMix the flour, butter, icing sugar, saltand egg together and knead to asmooth dough. Chill the dough forabout 30 minutes.

Dust the worktop with flour, roll thedough out and place in the flan tin.Layer the apple slices over the dough,overlapping them a little as you go.

Heat the caster sugar in a pan on thehob using a high setting and constantlystir until you have a golden browncaramel. Deglaze the pan with applejuice and lemon juice then pour thecaramel over the apples and place thetart in the pre-heated oven.

After cooking leave to cool then dustwith icing sugar.



TipInstead of using caramel this tart canbe topped with a mixture made from:150 g crème fraîche, 2 eggs, 2 tsp ofvanilla sugar and 1 tbsp of icing sugar.Mix well and pour over the apples.Increase the baking duration by about10 minutes.

Baking

21

Apple sponge


Dough ingredients150 g butter150 g caster sugar2 tsp vanilla sugar3 eggsJuice of 1/2 a lemon150 g plain flour1/2 tsp baking powder

Topping ingredients750 g sharp dessert or cooking apples

For dusting or glazingIcing sugar or apricot jam


MethodCream together the butter, caster sugarand vanilla sugar, then mix in the eggsone at a time.

Sift the baking powder and flourtogether and beat into the creamedmixture together with the lemon juice.Spoon into a greased springform caketin.

Peel, quarter and core the apples. Makeseveral cuts into the top of each quarterand gently press into the cake mixturewith the cut side up. Bake until golden.

Leave to cool to room temperature,then dust with icing sugar or spread alittle apricot jam over the top.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Apple spongeDuration: approx. 60 minutes

Alternative settingsOven function: Fan plusTemperature: 150–170 °CShelf level: 1Duration: 55–65 minutes-Oven function: MW + Fan plusPower level/temperature: 80 W +160 °CShelf level: 1Duration: 45–55 minutes-Oven function: Conventional heatTemperature: 160–180 °CShelf level: 1Duration: 55–65 minutes

TipAs an alternative, the apples can bechopped into small pieces and foldedinto the cake mixture. This cake is alsodelicious with 500 g sour cherries,blueberries or apricots.

Baking

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Apple pie


Dough ingredients300 g plain flour1/2 tsp baking powder200 g butter100 g caster sugar2 tsp vanilla sugar1 egg

Topping ingredients1000 g sharp dessert or cooking apples50 g raisins50 g sugar1/2 tsp cinnamon3 tbsp water

For glazing1 egg yolk beaten into a little milk


MethodMix together the flour, baking powder,butter, caster sugar and vanilla sugar,and knead to a smooth dough.

Press about 2/3 of the dough evenlyinto the base of a greased springformtin and about 2 cm up the sides of thetin and blind bake if using Conventionalheat (not necessary with Intensive bakeor the Automatic programme).

Peel, quarter, core and coarsely dicethe apples. Place in a saucepantogether with the raisins, sugar,cinnamon and water and gently heat for1 minute. Scatter evenly over the piebase.

Dust the worktop with flour and roll outthe remaining dough. Place it over thetop of the apples and bake.

With the Automatic programme:glaze the top of the pie with the eggand milk mixture before it goes in theoven.

With all other functions:Glaze the top of the pie with the eggand milk mixture approx. 10 minutesbefore the end of baking.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Apple pieDuration: approx. 75 minutes

Alternative settingsOven function: Intensive bakeTemperature: 150–170 °CShelf level: 1Duration: 60–70 minutes-Oven function: Conventional heatTemperature: 170–190 °CShelf level: 1Duration:Pre-bake duration: 20–25 minutes +pre-heatingBaking duration: 30–35 minutes

Baking

23

Apple streusel with hazelnut brittle


Dough ingredients200 g melted butter350 g plain flour1 tsp baking powder150 g caster sugar2 tsp vanilla sugar60 g hazelnut brittle

Topping ingredients1000 g sharp apples (e.g. GrannySmiths)50 g sugarZest of one lemonJuice of one lemon


MethodMix the flour, baking powder, castersugar and vanilla sugar. Add the slightlycooled melted butter and knead to acoarse crumbly texture.

Press about 2/3 of the streusel(crumble) mixture into the base of aspringform tin and about 2 cm up thesides of the tin. Mix the hazelnut brittleinto the rest of the streusel mix.

Peel, quarter, core and dice the apples.Mix with the sugar, lemon zest andlemon juice and arrange over thestreusel mixture. Sprinkle the streusel-brittle mix over the top and bake.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Apple streuselDuration: approx. 63 minutes

Alternative settingsOven function: Fan plusTemperature: 160 °CShelf level: 1Duration: 65–75 minutes-Oven function: Conventional heatTemperature: 160–180 °CShelf level: 1Duration: 55–65 minutes

Baking

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Apple cinnamon cake


Ingredients225 g softened butter200 g caster sugar4 eggs450 g plain flour5 tsp baking powder1 tbsp cinnamon600 g apples, peeled and finely sliced150 g cranberries

For the cake tinButterBreadcrumbs

AccessoriesRing tin 26 cm

MethodBeat the butter until creamy and addthe sugar and eggs a little at a time. Siftthe flour, cinnamon and baking powdertogether and beat into the mixture.

Then fold the apples and cranberriesinto the mixture.

Spoon the mixture into a greased andfloured ring tin and bake until golden.


Alternative settingsOven function: MW + Fan plusPower level/temperature: 80 W +160 °CShelf level: 1Duration: 45–55 minutes-Oven function: Conventional heatTemperature: 160–180 °CShelf level: 1Duration: 55–65 minutes

Baking

25

Apricot streusel cake


Dough ingredients200 g quark6 tbsp milk8 tbsp oil1 egg100 g caster sugar2 tsp vanilla sugarA pinch of salt400 g plain flour6 tsp baking powder

Topping ingredients2 tins apricots (each approx. 800 g),drained

Streusel ingredients200 g plain flour125 g caster sugar2 tsp vanilla sugar125 g butter, diced1/2 tsp cinnamon


MethodMix together the quark, milk, oil, egg,caster sugar, vanilla sugar and salt. Siftthe baking powder into the flour and stirhalf into the mixture. Then knead in theremainder.

Roll the mixture out on the glass trayand then place the apricots on top.

Knead the flour, caster sugar, vanillasugar, butter and cinnamon to a coarsecrumbly texture and scatter over theapricots. Bake until golden.



TipThis cake can also be made withplums, sour cherries or gooseberries.

Baking

26

Belgian sponge cake

Preparation time: 75 minutes12 portions

Ingredients4 eggs250 g sugar1 level tsp salt250 g plain white flour3 level tsp baking powder250 g butter

Optional:100 g chocolate chips100 g finely chopped dried fruit100 g chopped nuts1 tsp vanilla essence1 tsp ground cinnamon

AccessoriesSpringform tin, Ø 26 cmAlternative: loaf tin, 25 cm long

MethodSeparate the egg whites from the yolks.Beat the butter, sugar, salt and eggyolks until creamy.

Beat the egg whites until stiff. Carefullyfold half of the egg white mixture intothe sugar and egg yolk mixture. Thenfold in the flour and baking powder,followed by the remaining beaten eggwhite.

Fold in the additional chocolate,cinnamon, vanilla, dried fruit or nuts ifyou wish. Then pour into a greasedspringform tin and bake in a pre-heatedoven until golden brown.

Recommended settingsFunction: Automatic programmesProgramme: Cakes \ Belgian spongecakeShelf level: see displayProgramme duration: approx.60 minutes

Alternative settingsPre-heating: yesFunction: Fan plusTemperature: 190 °C-Cooking stage 1:Function: Fan plusTemperature: 150 °CDuration: 57–63 minutesShelf level: 2

TipFor a more intense taste, substitute200 g sugar with 50 g honey.

Baking

27

Pear cake with an almond topping

Preparation time: 90–100 minutes16 portions

Dough ingredients375 g plain white flour100 g sugar4 tsp vanilla sugar200 g butter1 egg

Topping ingredients3 tins of pears (approx. 460 g each)

To pour over450 ml crème fraîche2 tbsp cornflour3 eggs50 g sugar4 tsp vanilla sugar1½ tsp cinnamon30 g flaked almonds


MethodKnead the flour, sugar, vanilla sugar,butter and egg together to form asmooth dough. Roll it out on the glasstray.

Drain the pears well. If using freshpears, stew them briefly. Cut them intoslices 1 cm thick and arrange evenly ontop of the dough.

Mix together the crème fraîche,cornflour, eggs, sugar, vanilla sugar andcinnamon.

Pour the mixture over the pears. Scatterwith flaked almonds and bake untilgolden.

Recommended settingsFunction: Intensive bakeTemperature: 170 °CShelf level: 2Baking duration: 50–60 minutes

Alternative settingsFunction: Fan plusTemperature: 150–170 °CShelf level: 2Baking duration: 55–65 minutes-Function: MW + Fan plusPower level/temperature: 150 W +160 °CShelf level: 2Baking duration: 45–55 minutes

Baking

28

Gateau


Basic mixture ingredients4 egg whites4 tbsp hot water175 g sugar4 egg yolks200 g plain white flour2 tsp baking powder

Luxury mixture ingredients6 egg whites180 g sugar2 tsp vanilla sugar6 egg yolks90 g plain white flour90 g cornflour

AccessoriesSpringform tin, 26 cm

Batter methodBeat the egg whites with the water untilstiff. Slowly add the sugar, beating aftereach addition. Fold in the beaten eggyolk.

Sift together the baking powder andflour (or cornflour without bakingpowder) and gently fold into the eggwhite mixture.

Lightly grease the base of thespringform tin and line with bakingparchment. Pour the batter into the tin,smooth it and bake until golden.

After baking, run a knife around theedge of the tin. Turn out the cake fromthe tin and remove the bakingparchment. Slice through the caketwice horizontally. Spread over theprepared filling.

Baking

29

Recommended settingsFunction: Automatic programmesProgramme: Cakes \ Gateau \ 4 eggs or5-6 eggsProgramme duration:– Basic mixture: approx. 29 minutes– Luxury mixture: approx. 45 minutes

Alternative settingsFunction: Conventional heatRapid heat-up: offTemperature: 170–190 °CShelf level: 1Baking duration:– Basic mixture: 20–25 minutes + pre-heating– Luxury mixture: 35–40 minutes + pre-heating-Function: Fan plusRapid heat-up: offTemperature: 160–180 °CShelf level: 1Baking duration:– Basic mixture: 30–35 minutes– Luxury mixture: 40–50 minutes

TipIf you want to make a cake with a freshfruit topping, use half of the ingredientsfor the basic gateau recipe above. Atthe same temperature, the bakingduration will be about 5 minutesshorter. For a chocolate gateau, add1–2 tsp cocoa powder to the flourmixture.

Baking

30

I. Quark filling

Ingredients500 g quark100 g caster sugar100 ml milk2 tsp vanilla sugarJuice of one lemon12 leaves of white gelatine500 ml double cream


Method for the fillingMix the quark with the caster sugar,milk, vanilla sugar and lemon juice.Soak the gelatine in cold water thensqueeze the water out and microwavefor 20 seconds using 450 W, or dissolvein a pan on the hob over a low heat. Stira little of the quark mixture into thegelatine.

Then stir this mixture into the quarkmixture and place in the fridge to chill.Stir from time to time. As soon as youcan draw a fork through the mixtureand leave a trail fold in the stifflywhipped cream.

Place the first layer of the gateau on acake platter and cover with half of thequark mixture. Place the second layerof the gateau on top and cover with therest of the quark mixture. Leave to chilland dust with icing sugar beforeserving.

TipFor a fruity variation, add about 300 gof bottled and drained sour cherries,apricots or mandarin orange segmentsto the quark mixture.

Baking

31

II. Cappuccino filling

Ingredients100 g dark chocolate6 leaves of white gelatine80 ml espresso500 ml double cream4 tsp vanilla sugar80 ml coffee liqueur1 tbsp cocoa powder

For dustingCocoa powder

Method for the fillingMelt the chocolate and beat the creamuntil stiff. Soak the gelatine in coldwater, then squeeze out the water andmicrowave for 20 seconds using 450 W,or dissolve it in a pan on the hob over alow heat. Leave to cool slightly. Thenadd about half of the espresso andcoffee liqueur to the gelatine and thenfold this mixture into the whippedcream. Put about 3 tbsp of this mixtureto one side. Halve the remaining creammixture and stir the vanilla sugar intoone half and the chocolate and cocoainto the other half.

Place one layer of the gateau on a cakeplatter and drizzle with a little coffeeliqueur and espresso. Spread thechocolate cream over this and top withanother layer of the cake. Drizzle withthe remaining liqueur and espresso.Spread this with the vanilla-flavouredcream, then top it with the final layer ofcake. Spread the cream that you put toone side over the top and dust with alittle cocoa powder before serving.

Baking

32

Butter cake


Dough ingredients30 g fresh yeast150–200 ml lukewarm milk400 g strong white flour50 g caster sugarA pinch of salt40 g butter1 egg yolk

Topping ingredients125 g butter150 g flaked almonds100 g sugar2 tsp vanilla sugar


MethodPlace the flour, butter, crumbled yeast,caster sugar, salt and egg yolk in amixing bowl. Add enough milk to blendinto a smooth dough using doughhooks.

Leave to prove for about 20 minutes atroom temperature. Punch down, thenroll out on the greased glass tray andleave to prove for another 20 minutes.When risen, make indentations in thetop with your fingers.

To make the topping, mix the butterwith the vanilla sugar and half of thesugar. Using two teaspoons, drop smallballs of the mixture into theindentations. Sprinkle the remainingsugar and flaked almonds over the top.

With the Automatic programme:place the cake in the oven and start theAutomatic programme.

With all other oven functions:Prove the cake again for about 10minutes and then bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Butter cake \Glass trayDuration: approx. 28 minutes

Alternative settingsOven function: Conventional heatRapid heat-up: offTemperature: 160–180 °CShelf level: 1Duration: 20–25 minutes + pre-heating-Oven function: Fan plusRapid heat-up: offTemperature: 150–170 °CShelf level: 2Duration: 25–30 minutes

TipHomemade vanilla sugar:Cut a vanilla pod in half lengthways andcut each half into 4-5 pieces. Place in alidded glass jar with 500 g of castersugar and leave for 3 days to absorbthe flavour. For an even more intensiveflavour scrape the pulp out of thevanilla pod and add this to the sugar.

Baking

33

Cappuccino crumble slices


Dough ingredients350 g melted butter500 g plain flour250 g caster sugar2 tsp vanilla sugarA pinch of salt2 tsp baking powder

Topping ingredients25 g melted butter500 g quark6 egg yolks150 g caster sugar2 tsp vanilla sugar6 tsp instant cappuccino powder3 tbsp almond liqueur1 tbsp cornflour6 egg whites


MethodMix the flour, caster sugar, vanillasugar, baking powder and salt together.Add the butter and rub together tomake a crumbly mixture.

Transfer about 2/3 of the mixture intothe greased glass tray and roll out to asmooth dough using a rolling pin.

To make the topping, combine thebutter, quark, egg yolk, caster sugar,vanilla sugar, cappuccino powder,liqueur and cornflour. Beat the eggwhites until stiff, then fold into the quarkmixture. Spread over the pastry base.

Scatter the remaining third of thecrumble mix over the quark mixture andbake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Streusel cake \With fillingDuration: approx. 50 minutes

Alternative settingsOven function: Fan plusRapid heat-up: offTemperature: 150–170 °CShelf level: 2Duration: 45–55 minutes-Oven function: Conventional heatTemperature: 170–190 °CRapid heat-up: offShelf level: 2Duration: 45–55 minutes

Baking

34

Espresso slices


Dough ingredients250 g softened butter180 g caster sugar4 tsp vanilla sugar4 eggs150 g plain flour1 tsp baking powder100 ml espresso coffee or 2 tsp instantespresso powder100 g chocolate drops100 g hazelnuts, ground

Topping ingredients200 g icing sugar4 tbsp espresso2 tbsp coffee, mocha or whisky liqueur


MethodBeat the butter until creamy, graduallyadding the caster sugar, vanilla sugarand eggs alternately. Sift the flour andbaking powder and stir into the buttermixture together with the espresso orespresso powder and nuts. Finally stirin the chocolate drops.

Spread the mixture onto the glass trayand bake until golden.

Mix together the icing sugar, espressoand liqueur until smooth and spreadover the cake whilst still warm.

Recommended settingsOven function: Fan plusRapid heat-up: offTemperature: 150–170 °CShelf level: 2Duration: 25–30 minutes

Alternative settingsOven function: Conventional heatRapid heat-up: offTemperature: 170–190 °CShelf level: 2Duration: 20–25 minutes + pre-heating

Baking

35

Lemon drizzle cake

Preparation time: 50 minutes16 portions

Ingredients225 g soft butter225 g sugar4 eggsGrated zest of 2 lemons225 g plain white flour2 tsp baking powder

Glaze ingredientsJuice of 2 lemons90 g sugar

AccessoriesGlass baking dish, 25 cm longGlass tray

MethodGrease the baking dish and line withbaking parchment.

Cream the butter and sugar. Graduallystir in the eggs.

Sift together the flour and bakingpowder and fold in together with thelemon zest.

Pour the mixture into the baking dishand smooth it. Place on the glass trayin the pre-heated oven and bake untilgolden.

Mix the lemon juice and sugar togetherto form a thick glaze.

Prick the cake a several times while stillwarm with a wooden skewer and brushwith the glaze. Leave to cool in theglass dish.

Recommended settingsFunction: Automatic programmesProgramme: Cakes \ Lemon drizzle loafProgramme duration: approx.35 minutes

Alternative settingsCooking stage 1:Function: Fan plusTemperature: 160 °C

Cooking stage 2:Function: MW + Fan plusPower level/temperature: 80 W +160 °CShelf level: 1Duration: 20 minutes


Baking

36

Upside-down plum pudding

Preparation time: 50 minutesServes 10

Topping ingredients6 plums2 pieces stem ginger4 tbsp syrup from the stem ginger

Caramel sauce150 g brown sugar60 g butter150 g double cream

Dough ingredients175 g plain flour2 tsp baking powder150 g butter125 g brown sugar2 large eggs2 tbsp milk½ tbsp ground ginger½ tsp mixed spice

AccessoriesSaucepanFlan dish 25 cm (microwave safe)

MethodWash, stone and chop the plums.

For the caramel sauce, place the brownsugar, butter and cream into a pan,bring to the boil and simmer for 2 moreminutes. Pour into a bowl and leave tocool.

Chop the stem ginger into small pieces.

Grease the flan dish and line withbaking parchment. Spread 8 tbsp of thecaramel sauce over the base andarrange the plums, stem ginger andsyrup evenly on top.

For the cake, sift together the flour andbaking powder. Beat the sugar andbutter until creamy and alternately stirin the eggs, flour, milk and spices.

Spread the mixture over the plums,flatten with the back of a spoon andbake until golden.

Turn the cake out while still warm andpour over the rest of the caramel sauce.

Baking

37

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Plum upside downpuddingDuration: approx. 35 minutes

Alternative settingsCooking stage 1 (pre-heating)Oven function: Fan plusTemperature: 170 °C

Cooking stage 2Oven function: MW + Fan plusPower level/temperature: 80 W +170 °CShelf level: 1Duration: 15 minutes


TipTo make your own mixed spice, mixtogether the following ground spices:4 tsp coriander, 4 tsp cinnamon, 1 tspallspice, 4 tsp nutmeg, 2 tsp ginger,1 tsp cloves.

Baking

38

Orange and yoghurt syrup cake

Preparation time: 60–75 minutesMakes 6–8 slices

Dough ingredients250 g caster sugar250 g softened butterZest of 1 orange4 eggs180 g semolina150 g plain flour3 tsp bicarbonate of soda250 g Greek yoghurt

Glaze ingredients450 ml freshly squeezed orange juice250 g caster sugar


MethodSeparate the eggs. Beat the butter,sugar and orange zest until creamy,then gradually add the egg yolks.Combine the flour, baking powder,semolina and bicarbonate of soda andmix with the yoghurt.

Beat the egg whites until stiff andcarefully fold into the mixture. Pour themixture into a springform tin and bake.

For the glaze, bring the orange juiceand sugar to the boil in a pan, thensimmer for approx. 5 minutes on a lowheat until the orange juice thickens.

Prick the cake several times with awooden skewer while still warm, spreadthe glaze evenly over it and leave tocool. Serve with whipped cream.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Orange & yoghurtsyrup cakeDuration: approx. 30-40 minutes

Alternative settingsOven function: MW + Fan plusPower level/temperature: 80 W +150 °CShelf level: 1Duration: 30–40 minutes

Baking

39

Cheesecake


Base ingredients200 g plain white flour1 tsp baking powder100 g sugar100 g butter1 egg

Topping ingredients1000 g quark2 sachets of instant custard powder4 tbsp oil200 g sugar1 egg125 ml milk250 ml fresh cream

AccessoriesSpringform tin, 28 cm

MethodFor this cake, you must use aspringform tin in the specified size. Thetopping will overflow if a smaller tin isused.

Knead the flour, baking powder, sugar,butter and egg together to form asmooth dough. Spread evenly over thebase of the greased springform tin andcreate a rim around the sides.

Mix together the quark, custardpowder, oil, sugar, egg and milk. Whipthe cream until stiff and fold into thequark mixture.

Spread the mixture over the base andbake.

Allow the cheesecake to cool in the tinfor a short while after baking.

Recommended settingsFunction: Intensive bakeTemperature: 160 °CShelf level: 1Baking duration: 75–85 minutes

Alternative settingsFunction: Fan plusRapid heat-up: offTemperature: 150–170 °CShelf level: 1Baking duration: 75–85 minutes-Function: Conventional heatRapid heat-up: offTemperature: 160–180 °CShelf level: 1Baking duration: 75–85 minutes-Function: MW + Fan plusPower level/temperature: 150 W +160 °CShelf level: 1Baking duration: 55–65 minutes

Baking

40

Gugelhupf


Ingredients60 g butter50 g caster sugar1 egg1/2 cube of fresh yeast (21 g)375 ml lukewarm milkZest of half a lemonA pinch of salt500 g strong white flour50 g raisins


Accessories24 cm Gugelhupf cake tin

MethodCream the butter and add the sugarand egg yolk. Mix well. Dissolve theyeast in lukewarm milk. Then add to thelemon zest, salt and flour and knead allthe ingredients together until you get asmooth dough.

Fold the stiffly beaten egg white into themixture, together with the raisins.Grease and flour a Gugelhupf tin andpour the mixture into it.

With the Automatic programme:place the cake in the oven and start theAutomatic programme.

With all other functions:Cover the cake tin containing themixture and leave to prove at roomtemperature for approx. 30 minutes orin the oven using Conventional heat at

35 °C for approx. 15 minutes until thedough has doubled in size. Then bakeuntil golden.

After baking turn the cake out of the tinand dust with icing sugar.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ GugelhupfDuration: approx. 60 minutes

Alternative settingsOven function: Fan plusRapid heat-up: offTemperature: 150–170 °CShelf level: 2Duration: 50–60 minutes-Oven function: Conventional heatRapid heat-up: offTemperature: 160–180 °CShelf level: 2Duration: 50–60 minutes

Baking

41

Cherry and almond cake


Dough ingredients150 g plain flour1 tsp baking powder100 g butter50 g caster sugar40 g ground almonds

Topping ingredients2 jars of sour cherries (each approx.680 g)

Filling ingredients1 egg70 g caster sugar2 tsp vanilla sugar4 tbsp double cream3 tbsp cornflour3 drops of almond essence100 g flaked almonds


MethodMix together the flour, baking powder,sugar and butter and knead to asmooth dough. Spread evenly over thebase of a greased springform tin andcreate a 2 cm high rim around thesides.

Prick all over with a fork and scatterwith ground almonds. Drain the cherrieswell and arrange over the dough.

Combine all the ingredients for thefilling, pour over the cherries and bakeuntil golden.


Alternative settingsOven function: Conventional heatRapid heat-up: offTemperature: 160–180 °CShelf level: 1Duration: 55–65 minutes

Baking

42

Marble cake


Ingredients250 g butter200 g caster sugar2 tsp vanilla sugar4 eggs4 tbsp rum150 ml milk500 g plain flour5 tsp baking powder3 tbsp cocoa powder

AccessoriesRing tin 26 cm

MethodCream together the butter, caster sugar,vanilla sugar and eggs. Stir in the rumand 120 ml of milk. Then sift the flourand baking powder and mix into thecreamed butter mix.

Stir the cocoa power and remainingmilk into about 1/3 of the mixture.

Add half of the light mixture to a ringtin. Pour the cocoa mixture on top ofthis and then finish off with the rest ofthe light mixture.

Swirl a fork through the mixture to givea marbled effect, and bake.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Marble cake \ Ringcake tinDuration: approx. 65 minutes


Baking

43

Fruit streusel cake


Dough ingredients375 g strong white flour42 g fresh yeast125 ml lukewarm milk40 g sugar75 g melted butter1 egg

Topping ingredients1000 g apples, peeled and sliced orplums/cherries, stoned

Streusel crumble ingredients200 g plain white flour125 g sugar2 tsp vanilla sugar½ tsp cinnamon125 g butter


MethodPut the flour in a bowl and make a wellin the middle. Crumble the yeast intothe well together with a little sugar andsome of the milk, and combine theseingredients with some of the flour.Leave to prove in the oven onConventional heat at 50 °C for approx.20 minutes.

Mix the rest of the ingredients for thedough into this starter dough andknead until smooth. Return to the ovenand prove for approx. 30 minutes onConventional heat at 50 °C. Knead thedough again briefly, then roll it out inthe greased glass tray.

Arrange the prepared fruit evenly overthe base.

Rub the crumble ingredients together toform clumps. Scatter over the fruit, thenplace in the oven and prove for approx.30 minutes on Conventional heat at50 °C and then bake until golden brown.

Recommended settingsFunction: Automatic programmesProgramme: Cakes \ Streusel cake \With fillingProgramme duration: approx.50 minutes

Alternative settingsFunction: Fan plusTemperature: 150–170 °CShelf level: 2Baking duration: 40–50 minutes-Function: Conventional heatTemperature: 170–190 °CShelf level: 2Baking duration: 40–50 minutes-Function: MW + Fan plusPower level/temperature: 150 W +170 °CShelf level: 2Duration: 35–45 minutes

TipFor a plain streusel cake:Make the cake without the fruit. Use theAutomatic programme Cakes \ Streuselcake \ Plain or reduce the bakingduration in the alternative settings by5–10 minutes.

Baking

44

Orange slices


Dough ingredients50 g butter4 eggs4 tbsp lukewarm water120 g caster sugar80 g self-raising flour50 g cornflour1/2 tsp baking powderZest of 1 orangeSugar for sprinkling

Filling ingredients200 ml double cream250 g low fat quark1 tsp vanilla sugar80–90 g orange marmalade20 ml orange liqueur (e.g. GrandMarnier)3 leaves of white gelatine

Garnish2 oranges100 ml double cream1 tsp vanilla sugarLemon balm

AccessoriesBaking parchmentGlass tray

MethodMelt the butter and allow to cool.Separate the eggs. Beat the egg yolksand sugar with 4 tbsp lukewarm wateruntil fluffy. Mix in the butter. Fold in theflour, cornflour, baking powder andorange zest. Then carefully fold in thestiffly beaten egg whites. Spread themixture evenly onto the base of a glass

tray lined with baking parchment andbake until golden. Sprinkle a clean teatowel with sugar and turn the spongeout onto it. Peel off the paper and leaveto cool. When it has cooled, cut it inhalf.

Whip the cream until stiff. Mix the quarkwith the vanilla sugar, marmalade andliqueur. Prepare the gelatine accordingto the instructions on the packaging.Stir the gelatine into the quark mixtureand refrigerate. Fold in the cream assoon as this mixture starts to set.

Spread the mixture over half of thesponge base and place the other halfon top. Press the top down a little andrefrigerate for approx. 2 hours.

Peel the oranges, remove the pith andhalve and slice them. Beat the creamand vanilla sugar until very stiff.Carefully cut the cake into slices andgarnish each with cream, a slice oforange and a sprig of lemon balm.

Recommended settingsOven function: Conventional heatRapid heat-up: offTemperature: 170–190 °CShelf level: 2Duration: 18–23 minutes + pre-heating

Alternative settingsOven function: Fan plusRapid heat-up: offTemperature: 160–180 °CShelf level: 2Duration: 20–25 minutes

Baking

45

Raisin and quark slices


Dough ingredients250 g butter200 g caster sugar2 tsp vanilla sugar1 eggA pinch of salt500 g plain flour5 tsp baking powder

Topping ingredients1000 g quark1 packet instant custard powder1 egg200 g caster sugar100 g raisins


MethodCream together the butter, caster sugar,vanilla sugar, egg and salt. Sift togetherthe flour and baking powder, then foldhalf of it into the creamed mixture. Thenmix in the rest of the flour to form acrumbly mixture.

Press or roll half of the crumble mixtureinto the base of the greased glass tray.

Mix together the quark, custardpowder, egg and caster sugar, fold inthe raisins and spread over the base.Sprinkle the rest of the crumble mixtureon top, then bake until golden.

As an alternative, omit the raisins andinstead arrange stoned bottled cherriesor plums over the quark mixture, topwith crumble and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Streusel cake \With fillingDuration: approx. 50 minutes


TipQuark is a fresh cheese that is availablewith a fat content of 10%, 20% or 40%.It can be spread on toast, used insteadof full-fat curd cheese in cheesecakesand other desserts, or served as atopping for fruit instead of yoghurt. Itcan also replace butter in scrambledeggs or mashed and baked potatoes.

Baking

46

Iced Chelsea slices


Dough ingredients75 g quark50 ml milk40 ml oil40 g sugar2 tsp vanilla sugar1 tsp vanilla essenceA pinch of salt200 g plain white flour4 tsp baking powder

Filling ingredients100 g marzipan, finely diced50 g soft butter1 egg125 g raisins50 g chopped hazelnutsA pinch of cinnamon1 tsp rum essence

Glaze ingredients75 g icing sugar1–2 tbsp rum


MethodMix together the quark, milk, oil, sugar,vanilla sugar, vanilla essence and salt.Mix the baking powder into the flour,stir half of this into the quark mixture,then knead the rest in.

Roll out the dough into a rectangle½ cm thick (25 x 30 cm) on a flouredwork surface and place on the greasedglass tray.

For the filling, thoroughly mix togetherthe marzipan, butter and egg. Add theraisins, hazelnuts, cinnamon and rumessence. Spread over the dough.

Form a 2 cm rim along the top andbottom edges of the dough. Bake untilgolden.

Mix the rum with the icing sugar. Brushthis over immediately after baking. Cutin half crosswise and then cut 8 timeslengthways.

Recommended settingsFunction: Fan plusTemperature: 150–170 °CShelf level: 2Baking duration: 25–30 minutes

Alternative settingsFunction: Conventional heatTemperature: 170–190 °CShelf level: 2Baking duration: 20–25 minutes + pre-heating

Baking

47

Sponge cake


Ingredients200 g butter200 g caster sugar4 eggsZest of one lemonJuice of one lemon125 g cornflour125 g self-raising flour1 tsp baking powder


For glazing200 g icing sugar20 ml lemon juice

AccessoriesLoaf tin

MethodCream together the butter and sugar.Add the eggs, lemon juice and lemonzest.

Sift the flour with the cornflour andbaking powder and fold into themixture.

Grease a loaf tin and line it with bakingparchment. Add the mixture and makea 1 cm deep cut into the surface. Bakeuntil golden.

When ready, turn the cake out onto awire rack, and peel off the paper. Dustwith icing sugar or make lemon icingwith the icing sugar and lemon juiceand drizzle it over the cake.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Sponge cakeDuration: approx. 85 minutes

Alternative settingsOven function: Fan plusTemperature: 140–160 °CShelf level: 1Duration: 65–80 minutes-Oven function: Conventional heatTemperature: 150–170 °CShelf level: 1Duration: 60–80 minutes

Tips– Variation 1:

Top with orange icing made with 20ml orange juice and 200 g of icingsugar.

– Variation 2:Once baked prick the cake severaltimes with a wooden skewer anddrizzle a little Grand Marnier orCointreau into the holes.

Baking

48

Chocolate and advocaat cake


Ingredients100 g plain chocolate250 g butter250 g caster sugar4 eggs250 g plain flour5 tsp baking powder250 ml advocaatButter and dried breadcrumbs for thetin


AccessoriesRing-shaped cake tin

MethodBreak the chocolate up. Beat the butter,sugar and eggs together until light andfluffy. Sift the flour and the bakingpowder and stir into the egg mixturealong with the advocaat. Add thechocolate.

Grease a ring shaped cake tin and dustwith breadcrumbs. Pour in the cakemixture and bake.

Once the cake has cooled it can bedusted with icing sugar.



Baking

49

Chocolate cake


Dough ingredients300 g dark chocolate150 g butter5 eggs100 g caster sugar100 g self-raising flour

Glaze ingredients100 g dark chocolate glaze

AccessoriesSaucepan26 cm springform cake tin

MethodMelt the chocolate and butter in asaucepan on the hob and allow to cool.

Mix in the egg yolks, sugar and flour,then fold in the stiffly beaten eggwhites.

Transfer the mixture into a greasedspringform tin and bake.

When the cake has cooled, spread thechocolate covering over it. This cakewill be moist due to the high chocolatecontent.


Alternative settingsOven function: Conventional heatTemperature: 150–170 °CShelf level: 1Duration: 35–40 minutes + pre-heating

Baking

50

Streusel cake


Dough ingredients400 g plain flour2 tsp baking powder125 g caster sugar2 tsp vanilla sugar200 g butter1 egg1 tsp rum essence

Filling ingredients200 g apricot conserve

Streusel ingredients350 g plain flour175 g caster sugar2 tsp vanilla sugar1/2 tsp cinnamon200 g melted butter


MethodFor the dough, rub the butter into thedry ingredients, add the egg and rumessence and knead lightly.

Roll out the dough into the greasedglass tray and prick several times with afork.

Spread the apricot conserve over thedough.

For the streusel topping, mix togetherthe flour, sugar, vanilla sugar andcinnamon. Add the slightly cooledbutter. Rub together to make a crumblymixture. Scatter over the cake and bakeuntil golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Streusel cake \PlainDuration: approx. 38 minutes


Baking

51

Lemon tart


Dough ingredients150 g plain flourA pinch of salt100 g butter1 egg

Topping ingredients150 g butter100 g caster sugar3 eggs100 g ground almondsJuice of 1-2 lemons2 lemons, peeled and sliced

AccessoriesFlan dish 28 cm

MethodMix the flour, salt, butter and eggtogether and knead to a smooth dough.Chill the dough for about 30 minutes.

Roll out onto a floured surface to thesize of the flan dish, transfer into thedish and blind bake.

To make the topping, melt the butter,beat the egg yolk with the sugar untilcreamy, add the butter, almonds andlemon juice and mix thoroughly. Whipthe egg whites until stiff and fold in.

Peel 2 lemons, remove all the pith andcut into slices. Spread the lemonmixture over the pastry base. Arrangefresh or candied lemon slices on topand bake until golden.

Recommended settingsOven function: Fan plusTemperature: 150–170 °CShelf level: 1Pre-baking: 20 minutesDuration: 30–40 minutes

Alternative settingsOven function: Intensive bakeTemperature: 160 °CShelf level: 1Duration: 40–50 minutes-Function: Conventional heatTemperature: 170–190 °CShelf level: 1Pre-baking: 20 minutesDuration: 30–40 minutes + pre-heating

TipCandied lemon slices:Place 250 ml water in a pan with 200 gcaster sugar, the juice of 1 lemon andthe two lemon halves and simmeruncovered for approx. 45 minutes. Sliceanother lemon into about 12 very thinslices and place in the lemon syrup. Setaside for about 30 minutes, then drainwell.When treated in this way, the lemonslices stay soft and will not have asugary coating. They will not keep forlong and are therefore unsuitable fordecorations that are required to last.

Baking

52

Chocolate cherry muffins


Dough ingredients100 g mocha or dark chocolate100 g butter3 eggs80 g icing sugar10 g instant cappuccino powder100 g plain flour1 tsp baking powder

Filling ingredients200 g cream cheese70 g icing sugar1 egg10 g plain flour200 g jar of sour cherries, drained

Accessories12 muffin cases (7 cm )

MethodMelt the chocolate (microwave setting450 W, 2-3 minutes). Beat the butteruntil creamy, stir in the eggs and sugaralternately, a little at a time. Fold in thecooled, melted chocolate, thecappuccino powder, the flour and thebaking powder.

Make the filling by mixing the creamcheese, icing sugar, egg and flour.

Spoon half the chocolate mixture intothe muffin cases, then add half of thesour cherries followed by the creamcheese mixture. Then add the rest ofthe chocolate mixture and the cherriesand bake.

Melt some dark or light chocolate cakecovering and use to glaze the muffins.

Recommended settingsOven function: Automatic programmesProgramme: Cookies/Muffins \ Muffins \With fruitDuration: approx. 35 minutes

Alternative settingsOven function: MW + Fan plusTemperature: 150 W + 160 °CShelf level: 2Duration: 25–30 minutes-Oven function: Fan plusRapid heat-up: offTemperature: 150–170 °CShelf level: 2Duration: 30–40 minutes

Tips– The mixture can be baked in a large

cake tin instead of muffin cases.Double the quantity of fruit andincrease the baking duration toapprox. 50 minutes.

– Apricots can be used instead ofcherries.

Baking

53

Walnut muffins


Ingredients100 g raisins5 tbsp rum150 g butter150 g caster sugar2 tsp vanilla sugar3 eggs150 g plain flour1 tsp baking powder125 g walnuts, roughly chopped

Accessories12 muffin cases (7-8 cm )

MethodDrizzle the rum over the raisins andsteep for approx. 30 minutes.

Beat the butter until creamy, thengradually mix in the caster sugar, thevanilla sugar and the eggs. Sift the flourwith the baking powder and fold intothe mixture together with the walnuts.Finally add the rum-soaked raisins.

Using two spoons drop the mixture intomuffin cases, place on the rack in theoven and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cookies/Muffins \ Muffins \Without fruitDuration: approx. 36 minutes

Alternative settingsOven function: Fan plusRapid heat-up: offTemperature: 150–170 °CShelf level: 2Duration: 25–35 minutes-Oven function: Conventional heatRapid heat-up: offTemperature: 160–180 °CShelf level: 2Duration: 25–30 minutes + Pre-heating

Baking

54

Butter biscuits


Dough ingredients150 g softened butter140 g caster sugar½ eggZest of one lemon180 g plain flour

For glazingRest of the egg


MethodBeat the butter and sugar until creamy.Beat the egg and stir half into themixture, then add the flour and lemonzest.

Spread the mixture over 2/3 of theglass tray. Brush with the rest of theegg and bake until golden.

Cut into diamond shapes, taking carenot to break the biscuits as they arevery crumbly.

Recommended settingsOven function: Conventional heatRapid heat-up: offTemperature: 170–190 °CShelf level: 2Duration: 10–18 minutes + pre-heating

Alternative settingsOven function: Fan plusRapid heat-up: offTemperature: 150–170 °CShelf level: 2Duration: 20–25 minutes

Baking

55

Gingerbread

Preparation time: 45–55 minutesMakes 50 slices

Dough ingredients250 g plain flour½ tsp baking powder170 g softened butter120 g caster sugar2 tsp vanilla sugarZest of 1 orange1/2 tsp ground ginger

Topping ingredients75 g apricot jam75 g stem ginger, finely chopped


MethodWork together the flour, baking powder,butter, caster sugar, vanilla sugar,orange zest and stem ginger withdough hooks to form a crumble mix.

Knead half of the crumble mixture to asmooth dough and roll out with a rollingpin to about 2/3 of the glass tray toform a base.

Brush the base with apricot jam, scatterwith the ginger and sprinkle the rest ofthe crumble over the top. Bake untilgolden.

Whilst still warm, cut into 2 x 4 cmslices.


Alternative settingsOven function: Conventional heatRapid heat-up: offTemperature: 170–190 °CShelf level: 2Duration: 15–25 minutes + Pre-heating

TipFor plain crumble slices, omit theapricot jam and ginger.

Baking

56

Almond macarons

Preparation time: 35 minutes30–35 portions

Ingredients100 g bitter almonds200 g sweet almonds600 g sugar3–4 medium egg whitesSalt


MethodBlitz the almonds in two batches in afood processor with 150 g sugar.

Add to the remaining sugar with a littlesalt and enough egg white to mix into apaste.

Using a piping bag with a plain, roundnozzle, pipe the mixture in little ballsonto the glass tray covered with bakingparchment.

Gently spread out the macarons usingthe back of a moistened spoon andbake until golden brown.

Allow the macarons to cool beforeremoving from the baking parchment.

Recommended settingsFunction: Automatic programmesProgramme: Cookies/Muffins \ AlmondmacaroonsShelf level: see displayProgramme duration: approx.24 minutes

Alternative settingsPre-heating: yesFunction: Fan plusTemperature: 200 °CHeating-up phase: rapidShelf level: 2-Cooking stage 1:Function: Fan plusTemperature: 190 °CBaking duration: 12 minutes-Cooking stage 2:Function: Fan plusTemperature: 180 °CBaking duration: 1–7 minutes

TipYou can replace the bitter almonds withsweet almonds and ½ tsp bitter almondessence.

Baking

57

Mango and coconut puffs


Dough ingredients250 ml water50 g butterA pinch of salt170 g plain flour4 eggs1 tsp baking powder

Filling ingredients1 ripe mango150 ml coconut milk5 leaves of white gelatine400 g double cream4 tsp vanilla sugar40 g caster sugar2 tbsp dessicated coconut, toasted


MethodPlace the water, butter and salt in a panand bring to the boil. Add the flour andmix to a smooth ball. As soon as thebase of the pan turns white, transfer thedough from the pan into a large bowl.Beat the eggs into the mixture one at atime until shiny peaks begin to form.Finally stir in the baking powder.

Dust the glass tray with flour, then usingtwo teaspoons arrange approx. 16small portions of mixture on the glasstray. Bake until golden.

Whilst still warm, cut the choux bunshorizontally across the middle with apair of scissors. Remove and discard

any of the centre that is still moist. Waituntil the buns have cooled down beforefilling them.

To make the filling, peel the mango.Remove the flesh, dice and purée.Prepare the gelatine according to theinstructions on the packet and dissolveit in a little warmed coconut milk. Addthe rest of the coconut milk, fold in themango purée and refrigerate for a shortwhile. Beat the cream with the castersugar and vanilla sugar until stiff. Whenthe refrigerated mixture begins to set,add the cream and dessicated coconut.

Spoon the mango cream mixture intothe bottom halves of the choux bunsand cover with the top halves



Baking

58

Mocha macaroons


Ingredients2 egg whites130 g caster sugar125 g flaked almonds125 g grated dark chocolate1 tsp espresso or instant coffee powder


MethodDry roast the almonds in a pan andleave to cool. Combine with the gratedchocolate and espresso powder.

Beat the eggs whites until very stiff,then gradually add the sugar. Carefullyfold in the almond mixture.

Using two teaspoons, spoon little ballsof the mixture onto glass trays linedwith baking parchment and bake untillight and airy.

Recommended settingsOven function: Fan plusRapid heat-up: offTemperature: 130–140 °CShelf level: 1 and 3Duration: 20–25 minutes


Baking

59

Choc rum raisin squares


Dough ingredients4 egg yolks250 g caster sugar4 tsp vanilla sugar4 egg whites1 tsp lemon essenceA pinch of salt250 g plain flour250 g chopped hazelnuts200 g raisins40 ml rum200 g grated dark chocolate

Glaze ingredients100 g dark chocolate glaze


MethodDrizzle the rum over the raisins andsteep for approx. 30 minutes.

Cream the egg yolk, caster sugar andvanilla sugar and then fold in the stifflybeaten egg whites.

Stir in the lemon essence, salt, flour,hazelnuts, raisins and grated chocolate.Spread the mixture over the base of theglass tray and bake until golden. Brushwith chocolate coating immediatelyafter baking and cut into 3 x 3 cmsquares.



Baking

60

Vanilla biscuits


Dough ingredients280 g plain flour210 g butter70 g caster sugar100 g ground almonds

For dredging70 g vanilla sugar


MethodMix the flour, butter, almonds andcaster sugar, and knead to a smoothdough. Leave to cool for 30 minutes.

Break off pieces of dough, roll them outand then make crescent shapes fromthem.

Arrange on the greased glass tray andbake until golden.

Dredge with vanilla sugar whilst stillwarm.

Recommended settingsOven function: Automatic programmesProgramme: Cookies/Muffins \ VanillabiscuitsDuration: approx. 25 minutes

Alternative settingsOven function: Fan plusRapid heat-up: offTemperature: 140–160 °CShelf level: 2Duration: 20–30 minutes-Oven function: Conventional heatRapid heat-up: offTemperature: 160–180 °CShelf level: 2Duration: 15–20 minutes + pre-heating

Baking

61

Flat bread

Preparation time: 80–90 minutes

Ingredients1 cube of fresh yeast (42 g)200–220 ml lukewarm water orbuttermilk or 280 g natural yoghurt375 g strong white flour1/2 tsp salt2 tbsp oil

For drizzling2–3 tbsp oil


MethodDissolve the yeast in lukewarm water,buttermilk or yoghurt. Then add to theflour, salt and oil and knead for 3–4 minutes until you get a smoothdough.

Leave the dough to prove for approx.20 minutes, punch down and flatten orroll out into a flat bread shape( 30 cm). Place the bread on thegreased glass tray or on a Miele roundbaking tray, brush with oil and bakeuntil golden.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Flat bread \ HomemadeDuration: approx. 48 minutes

Alternative settingsOven function: Fan plusTemperature: 170–190 °CShelf level: 1Duration: 30–35 minutes-Oven function: Conventional heatTemperature: 180–200 °CShelf level: 1Duration: 25–30 minutes + Pre-heating

Tips– You can vary the flat bread by

working in 50 g fried onions, 2 tsprosemary or a mixture of 40 gchopped black olives and 1 tbspchopped pine nuts or 1 tsp choppedherbes de Provence after proving.

– You can also sprinkle black sesameseeds on the flat bread before bakingit.

– Flat bread is delicious slicedhorizontally and filled. Spread bothhalves with cream cheese, top thelower half with lettuce, slicedtomatoes, finely sliced onion ringsand slices of cucumber and thenplace the other half on top. Servewith Tzatziki, (make by mixingtogether 500 g finely gratedcucumber, 250 g natural yoghurt,250 g soured cream, 1 finely dicedclove of garlic, 2 tbsp olive oil, saltand pepper).

Baking

62

Plaited loaf


Ingredients1 ½ cubes of fresh yeast (60 g)200–250 ml lukewarm milk750 g strong white flourA pinch of salt100 g caster sugar125 g softened butter2 eggs75 g raisinsZest of one lemon

For glazing1 egg yolk2 tbsp milk

Top with30 g crystal sugar50 g flaked almonds


MethodDissolve the yeast in lukewarm milk.Then add to the flour, salt, caster sugar,butter and eggs and knead for 3–4 minutes until you have a smoothdough. Then knead in the raisins andlemon zest.

Cover the dough and leave to prove inthe oven at 35 °C using Conventionalheat for 20 - 30 minutes, until thedough has doubled in size.

Shape the dough into three 40 cm longrolls. Then plait the three rolls and placeon the greased glass tray.

Brush with the beaten egg yolk/milkmixture and sprinkle with the crystalsugar and almonds.

With the Automatic programme:Place the plaited loaf in the oven andbake.

With all other functions:Place the plaited loaf in the oven, coverand leave to prove at 35 °C usingConventional heat for a further 15 - 20 minutes, then bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Plaited loafDuration: approx. 50 minutes


Tip10 g of dried yeast can be used insteadof fresh yeast. This dough can also bemade into a crown instead of a loaf.Place 4–6 hard boiled painted eggs inthe centre for a colourful Eastercelebration.

Baking

63

Yoghurt and nut bread


Dough ingredients350 g plain flour150 g strong wholemeal flour1 tsp salt2 tsp baking powder1 tsp bicarbonate of soda80 g chopped mixed nuts80 g sunflower seeds1 tbsp light vegetable oil1 tbsp apple butter200 g natural yoghurt300 ml milk

Top withSunflower seeds

AccessoriesBaking parchment30 cm long loaf tin

MethodMix together the flours, salt, bakingpowder, bicarbonate of soda, nuts andsunflower seeds.

Mix the oil, apple butter, yoghurt andmilk, knead together with the flourmixture and place in a greased loaf tinlined with baking parchment.

Sprinkle with sunflower seeds and bakeuntil golden.

Recommended settingsOven function: Conventional heatTemperature: 180–200 °CShelf level: 1Duration: 45–55 minutes


TipGolden syrup can be used instead ofapple butter.

Baking

64

White bread in tin


Ingredients1000 g strong white flour42 g fresh yeast2 tsp salt4 tsp sugar40 g melted butter600–700 ml lukewarm milk

For glazing3 tbsp milk

AccessoriesLarge loaf tin, 15 cm wide

MethodStir the yeast into a little milk todissolve it. Using dough hooks, kneadthe flour, salt, sugar, melted butter,dissolved yeast and the rest of the milkto form a smooth dough.

Put the dough in the loaf tin. Score thesurface to a depth of ½ cm with a knifeand brush with milk.

With the Automatic programme:Place the bread in the oven and startthe Automatic programme.

Without the Automatic programme:Prove in the oven on Conventional heatat 50 °C for approx. 30 minutes until theloaf has doubled in size. Then bakeuntil golden.

Recommended settingsFunction: Automatic programmesProgramme: Bread \ White bread in tinProgramme duration: approx.60 minutes

Alternative settingsFunction: Fan plusTemperature: 160–180 °CShelf level: 1Baking duration: 40–50 minutes-Function: Conventional heatTemperature: 160–180 °CShelf level: 1Baking duration: 35–45 minutes

Baking

65

Herb ciabatta

Preparation time: 100–110 minutes20 slices

Dough ingredients125 ml lukewarm milk125 ml lukewarm water1/2 cube of fresh yeast (21 g)475 g strong white flour2 tsp salt1 tbsp oil

Filling ingredients1 onion, finely diced1 clove of garlic, finely diced1 tbsp oil3 tbsp parsley, chopped3 tbsp fresh dill, chopped3 tbsp chives, chopped3 tbsp fresh basil, chopped1 egg1 tbsp crème fraîcheSaltPepper


MethodMix together the milk, water andcrumbled yeast. Add to the flour, saltand oil and knead to a smooth, softdough with dough hooks. Leave toprove for approx. 30 minutes at roomtemperature.

For the filling, sauté the onion and garlicin the oil. Then add the herbs, egg,crème fraîche, salt and pepper.

Punch down the dough, then roll it outinto a rectangle 30 x 40 cm. Spread theherb mixture onto it, leaving a 2 cmstrip around the edge.

Roll up the dough along the shorterside. Transfer to the greased glass trayand leave to prove for approx.30 minutes. Bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Baguettes \ HomemadeDuration: approx. 48 minutes


TipFor a plain ciabatta, simply omit theherb filling.

Baking

66

Olive bread


Ingredients450 g strong white flour21 g fresh yeast or 1½ sachets (10 g) ofdried yeast150 ml white wine4 eggs50 g olive oil100 g cured ham, finely diced100 g pecorino, grated1 tsp dried marjoram½–1 tsp salt100 g chopped walnuts100 g black olives, coarsely chopped

AccessoriesLoaf tin, 30 cm long

MethodMix the flour, yeast, wine, eggs and oiland knead to form a smooth dough.Leave to prove at room temperature forapprox. 60 minutes.

Then mix the ham, cheese, marjoram,salt and walnuts and knead into thedough. Finally, carefully knead in thecoarsely chopped olives.

Place the soft dough in a greased loaftin, cover and place in the oven toprove on Conventional heat at 50 °C forapprox. 60 minutes. Score the top ofthe loaf lengthways and then bake untilgolden brown.

Recommended settingsFunction: Conventional heatTemperature: 170–190 °CShelf level: 1Baking duration: 65–75 minutes

Alternative settingsFunction: Fan plusTemperature: 150–170 °CShelf level: 1Baking duration: 65–75 minutes

Baking

67

Raisin loaf


Ingredients42 g fresh yeast150–200 ml lukewarm buttermilk500 g strong white flour100 g sugarA pinch of salt20 g melted butter125 g low-fat quark250 g raisins

For glazingWater

AccessoriesLoaf tin, 30 cm long

MethodStir the yeast into the lukewarmbuttermilk to dissolve it. Add the flour,sugar, salt, butter and quark and kneadto form a smooth dough.

Wash the raisins and drain well.Carefully knead into the dough.

With the Automatic programme:Place the dough in the greased loaf tin,brush the top with water and then bakeuntil golden brown.

Without Automatic programme:Place the dough in the greased loaf tin,place in the oven and leave to prove onConventional heat at 50 °C for approx.30 minutes, until the dough hasdoubled in size. Brush the top withwater and then bake until goldenbrown.

Recommended settingsFunction: Automatic programmesProgramme: Bread \ Sweet breadProgramme duration: approx.75 minutes

Alternative settingsFunction: Fan plusTemperature: 160–180 °CShelf level: 1Baking duration: 40–50 minutes-Function: Conventional heatTemperature: 170–190 °CShelf level: 1Baking duration: 40–50 minutes

Baking

68

Bacon or herb baguettes


Ingredients1 cube fresh yeast (42 g) or 1 packetdried yeast (7 g)250 ml lukewarm water250 g strong white flour250 g strong wholemeal flour1 tsp sugar2 tsp salt1/2 tsp pepper3 tbsp oil150 g finely diced cooked ham orbacon, or 1 tbsp each of choppedparsley, dill and chives

For glazing2–3 tbsp milk1 egg yolk


MethodDissolve the yeast in lukewarm water.Then add to the white flour, wholemealflour, sugar, salt, pepper and oil andknead for 3–4 minutes until you get asmooth dough. Fold in the diced hamor bacon or the herbs.

Place the dough in the oven and proveat 50 °C using Conventional heat forapprox. 40 minutes, then knead againbriefly.

Shape the dough into two approx.35 cm long baguettes and place themon the greased glass tray.

Mix the egg yolk and the milk togetherand brush the baguettes with it.

With the Automatic programme:Place the baguettes in the oven andbake until golden.

With all other functions:Place the dough in the oven and proveat 50 °C using Conventional heat forapprox. 20 minutes, then bake untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Baguettes \ HomemadeDuration: approx. 48 minutes

Alternative settingsOven function: Fan plusTemperature: 160–180 °CShelf level: 1Duration: 20–25 minutes + pre-heating-Oven function: Conventional heatTemperature: 170–190 °CShelf level: 1Duration: 20–25 minutes + pre-heating

Tip12 rolls can be made instead of thebaguettes. Cut a cross in the top ofeach, and brush with beaten egg yolk.Bake until golden.

Baking

69

White bread


Ingredients1/2 cube of fresh yeast (21 g)250 ml lukewarm water500 g strong white flour1 ½ tsp salt1 ½ tsp sugar20 g softened butter

For glazingMilk


MethodDissolve the yeast in lukewarm water.Then add to the flour, salt, sugar andbutter and knead for 4–5 minutes untilyou get a smooth dough.

Shape the dough into a ball and coverthe bowl with cling film. Leave to provefor 15 minutes at room temperature.

With the Automatic programme:Lightly knead the dough and shape intoa loaf approx. 25 cm long. Place on thegreased glass tray then make a fewdiagonal cuts about 1 cm deep in thetop using a sharp knife. Brush the topwith milk then place in the ovenimmediately to bake.

With all other functions:Lightly knead the dough and shape intoa loaf approx. 25 cm long. Place on thegreased glass tray then make a fewdiagonal cuts about 1 cm deep in thetop using a sharp knife. Cover with a

damp cloth and leave to prove for afurther 30 minutes. Then brush the topwith milk and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ White breadDuration: approx. 60 minutes


Baking

70

Ginger loaf

Preparation time: 120 minutesMakes 1 loaf

Ingredients500 g strong white flour1 pinch salt90 g butter100 ml milk25 g fresh yeast2 eggs3 tbsp ginger juice40 g finely chopped stem ginger1 tsp cinnamon100 g rock sugar

Accessories25 cm loaf tin

MethodPut the flour and salt in a bowl. Melt thebutter in a pan. Stir the yeast intolukewarm milk to dissolve, add to theflour together with the cooled butter,eggs and the ginger juice and knead for3-4 minutes to a smooth dough. Leavethe dough to prove for an hour in awarm place.

Meanwhile chop the ginger, grease theloaf tin with butter and sprinkle withsugar.

Knead the chopped ginger, cinnamonand rock sugar into the dough, shapethe dough into a loaf and place in theloaf tin to prove for a further 15minutes.

Sprinkle with sugar and bake untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Ginger loafShelf level: see displayDuration: approx. 35 minutes

Alternative settingsPre-heating:Oven function: Fan plusTemperature: 200 °CHeating-up phase: rapidShelf level: 1-Cooking stage 1Oven function: Fan plusTemperature: 190 °CDuration: 25 minutes-Cooking stage 2Oven function: Fan plusTemperature: 170 °CDuration: 5–10 minutes

Snacks and starters

71

Light and deliciousAnticipation is the purest pleasure, theysay, and this is never more true thanwith an exquisite appetiser. A small,dainty starter stirs the gastronomicsenses and sets the scene for the maincourse. And if these light andsumptuous treats are simply too goodto play the understudy, simply make alittle more and enjoy them as asatisfying meal in their own right. Bonappetit!

Tips on preparationThe recipes in this section are ideal fora starter as well as for a light meal. Astarter should always complement themain meal to follow and should not betoo filling.

Make several of these small dishes for arich variety of flavours. There's boundto be something delicious for everyone.

Starter and main course should alwayscomplement each other, so don't teama meaty starter with a meaty maincourse, or a hearty soup with a lighterone.

Snacks and starters

72

Palermo style pastry puffs


Ingredients1 pack ready-rolled puff pastry (450 g)

Filling ingredients250 g mozzarella50 g sundried tomatoes in oil1 x 185 g tin tuna10 green olives1 tbsp chopped basilSaltPepper, freshly ground1 egg


MethodRoll the pastry out and cut into 10squares.

Drain the mozzarella, tomatoes andtuna. Finely dice along with the olives.Mix with the basil and season with saltand pepper.

Separate the egg and brush the edgesof the pastry with the egg white. Spreadthe filling evenly over the pastrysquares, fold in half and seal the edgeswell.

Brush the pastry with beaten egg yolk,place on a glass tray rinsed with coldwater and bake until golden.



Snacks and starters

73

Salmon terrine


Ingredients1 small onion, diced1 tbsp butter750 g fresh salmon or trout fillet,unsmoked and diced90 g white bread, diced1 eggSaltPepperNutmeg350 ml double cream1 tbsp fresh dill, chopped

AccessoriesFrying pan1 glass baking dish, 20 cm longor a terrine dish

MethodFry the onion in the butter, add thediced salmon and continue to frygently. Cool slightly, then add thebread, egg, seasoning and cream.Leave to stand for approx. 60 minutes.

Purée the mix in several batches in afood processor. Stir in the dill. Place ina greased glass dish or a terrine dish.Tap the dish firmly on a soft surfaceseveral times to ensure there are nogaps in the mixture. Cover and cook.

Allow to cool and pour off any liquidthat appears. Turn out of the dish andcut into slices. Serve hot or cold withtoast and a mustard or horseradishsauce.



TipThe terrine is equally delicious madewith smoked or unsmoked salmon ortrout.

Snacks and starters

74

Marinated peppers


Ingredients3 yellow peppers3 red peppers3 orange peppers

Marinade6 tbsp olive oil4 tbsp white wine4 tbsp white wine vinegar1 clove of garlic, crushedSaltPepper3 tsp mixed herbs


MethodMix together all the ingredients for themarinade.

Quarter the peppers and remove theseeds and the pith. Place skin side upin the glass tray and place in the oven.

Grill the peppers until the skin blistersand browns in places.

Remove from the oven and cover thepeppers with a tea towel moistenedwith cold water for about 10 minutes.Then remove the skins.

Transfer to a serving dish, pour over themarinade and leave for several hours.Serve with French bread.

Recommended settingsOven function: GrillTemperature: Level 3Shelf level: 3Grilling duration: 6–8 minutes +5 minutes pre-heating

TipAs an alternative, use blanched slicedcourgettes and mushrooms. Thevegetables should be “al dente”.

Snacks and starters

75

Baked artichoke hearts


Ingredients8–10 tinned artichoke hearts200 ml double cream100 g cream cheese with herbs100 g grated Cheddar cheese75 g ham, dicedNutmegPepper

AccessoriesSaucepanShallow ovenproof dish

MethodGently heat together the cream, creamcheese and half the Cheddar, stirringuntil smooth. Season with pepper andnutmeg to taste. Add the diced ham.

Arrange the drained artichoke hearts inthe bottom of a suitable dish, pour overthe cheese sauce and scatter the restof the cheese over the top. Grill untilgolden.

Recommended settingsOven function: GrillTemperature: Level 3Shelf level: 2Duration: 8–10 minutes + 5 minutespre-heating

Soups, casseroles and bakes

76

A clear case of good tasteA light soup is the ideal start to either asumptuous feast or a tasty low-caloriemain meal. Potatoes, vegetables, fish,etc. – almost everything which enrichesour diet, can be brought together in astock, with spices and seasoning, withcream for added luxury if you wish, tocreate a delicious and versatile soup.What's more, psychologists claim thatsoup is uplifting and soothes the soul.

Tips on preparation andgeneral informationPuréeing is a delicious and low-caloriemethod of thickening vegetable soups.Simply cook all ingredients asdescribed in the recipe and then puréeusing a mixer or a hand blender. Somevegetable chunks can be removedbefore puréeing and then added againafterwards. The result is a creamy soupwithout the addition of flour, fats orother thickening.

Soups which are thickened by addingegg yolk mixed with a little hot liquidshould not be heated further after theegg yolk has been added, otherwise itwill curdle.

Beurre manié is a traditional method ofthickening soups. Knead together 40 gbutter with 40 g flour. Whisk a smallamount of the beurre manié into thesoup, adding more as necessary untilthe soup is of the required consistency.


77

If soups are thickened with rice orcornflour, the soup should be stirredconstantly during cooking to prevent itfrom sticking to the bottom of thesaucepan.

Adding fresh herbs gives a deliciousaroma and increases the vitamincontent.

The cooking duration can be reducedby adding warm liquid (not suitable forbeurre manié).

Apart from a few exceptions, soups andstews should be cooked covered tominimise the loss of moisture.

Stir soups and stews during cooking toequalise temperature variationsbetween the different ingredients.

If dishes are being cooked using anAutomatic programme, this needs to beconsidered during preparation. Ingeneral, all ingredients are mixedtogether in the cooking container at thebeginning. Any exceptions to this (e.g.the addition of egg or cream) are notedin the relevant recipe.

When cooking with Automaticprogrammes, only enter the weight ofthe food. Do not include the weight ofthe cooking container. Cookingdurations for Automatic programmeswill vary to some extent from cookingdurations with manual power andduration input.

Generally speaking, place the cookingvessel containing the soup or stew onthe glass tray on shelf level 1.


78

Prawn curry soup


Ingredients1 tbsp oil1 clove of garlic, finely diced250 g prawns, peeled2 tbsp curry powder1/2 tsp coriander, ground4 tbsp lemon juice50 g unsweetened creamed coconut or100 ml coconut milk400 ml fish stockSaltPepperChilli powder1 tsp chilli pepper, finely diced(optional)

MethodPlace the oil, garlic and prawns in asuitable cooking container, cover andcook at 850 W for approx. 8 minutes.

Add the curry powder, coriander, lemonjuice, creamed coconut or coconutmilk, stock, chilli powder to taste andseasoning. Cover and cook at 850 Wfor approx. 5 minutes and then at450 W for approx. 10 minutes.

Recommended settingsCooking stage 1Oven function: MicrowavePower level: 850 WShelf level: 1Duration: 8 minutes

Cooking stage 2Oven function: MicrowavePower level: 850 WShelf level: 1Duration: 5 minutes



79

Chicken risotto


Ingredients600 g chicken or turkey fillet100 g carrots100 g leeks100 g mushrooms20 g butter1 tbsp curry powder1 pinch saffronSaltPepper150 g risotto rice (Vialone or Arborio)600 ml chicken stock50 g flaked almonds

MethodCut the chicken or turkey fillet intostrips, thinly slice the carrots, leeks andmushrooms and place in a microwavesafe dish.

Add the butter, spices, rice and liquid,cover and cook using the Automaticprogramme, or for approx. 10 minutesat 850 W and then for approx.15 minutes at 450 W. Scatter withalmonds and serve.

Recommended settingsOven function: Automatic programmesProgramme: Cook with microwave \Casserole \ 1600 gDuration: approx. 30 minutes

Alternative settingsCooking stage 1Oven function: MicrowavePower level: 850 WShelf level: 1Duration: 10 minutes



80

Pumpkin soup


Ingredients1 onion, diced1 tbsp oil500 g pumpkin flesh, diced125 ml milk375 vegetable or chicken stockSaltWhite pepper1 tsp sugar10 g butter1 tbsp crème fraîche6 tbsp double cream1 tbsp pumpkin seeds, coarselychopped

MethodPlace the onions and oil in a microwavesafe dish. Cover and cook for 4 minutesat 850 W.

Add the diced pumpkin, milk, stock andspices. Cover and bring to the boil at850 W in approx. 6 minutes, then cookfor a further 12 minutes at 450 W.

Purée the soup and add the butter andcrème fraîche.

Divide the soup between 6 bowls.Garnish each one with 1 tbsp creamand chopped pumpkin seeds.

Recommended settingsOven function: Automatic programmesProgramme: Cook with microwave \Soup \ 1100 gDuration: approx. 22 minutes





81

Cream of sweetcorn soup


Ingredients1 tin sweetcorn (approx. 280 g)1 onion, diced20 g butter20 g plain flour500 ml vegetable stock1 chilli pepperChilli powderSaltPepperSugar100 ml double cream100 g bacon, diced

MethodDrain the sweetcorn and place about3/4 of it in a suitable container. Add theonion, stock, chilli pepper andseasoning. Knead together the butterand flour until a smooth dough isformed and add to the vegetables andstock. Cover and cook for approx. 5minutes at 850 W and then for a further8 minutes at 450 W.

Purée the soup and add the cream.

Then add the rest of the sweetcorn.

Place a sheet of kitchen paper on aplate, distribute the diced bacon on itand cook uncovered at 850 W for3 minutes.

Heat the soup through and scatter thebacon over the top before serving.





82

Minestrone


Ingredients1 litre beef or vegetable stock50 g bacon, diced1 onion, diced100 g green beans (frozen)100 g peas (frozen)100 g celery100 g sliced carrots150 g diced potatoes or 50 g thinnoodles2 tsp italian herbs (oregano, thyme,parsley)1–2 tomatoes100 g grated Parmesan cheeseSalt to taste

MethodPlace the bacon, onions, beans, peas,celery, carrots, potatoes or noodles andthe herbs in a dish together with thestock, cover and cook for approx. 10minutes at 850 W. Reduce the powerlevel to 450 W and continue cooking foranother 15 minutes. Stir occasionally.

Skin or finely peel the tomatoes, dicethem and add to the soup.

Sprinkle the soup generously withParmesan or serve the cheeseseparately.





83

Borscht


Ingredients1 onion, diced20 g butter200 g finely diced beef250 ml beef stock200 g potatoes, diced250 g white cabbage, shredded200 g beetroot, grated75 g leeks, finely sliced1-2 tbsp red wine vinegarSalt150 g crème fraîche1 tbsp chopped parsley

MethodPlace the onions, butter, beef and stockin a dish. Cover and cook for 5 minutesat 850 W.

Add the potatoes, cabbage, beetroot,leeks, vinegar and salt to taste. Cookfor 5 minutes at 850 W and then for afurther 20 minutes at 450 W.

Swirl in the crème fraîche, scatter withparsley and serve.

Recommended settingsOven function: Automatic programmesProgramme: Cook with microwave \Casserole \ 1200 gDuration: approx. 23 minutes





84

Tomato soup with basil cream


Ingredients200 g carrots, peeled and quartered1 onion, diced10 g butter1 tin tomatoes (850 g)SaltPepper250 ml vegetable stock1/2 tsp sugar4 tbsp fresh basil, chopped100 g double cream

MethodPlace the carrots, onions and butter in adish. Cover and cook for 8 minutes at850 W.

Add tomatoes and their juices, salt,pepper, stock and sugar and cookcovered at 450 W for 6 minutes. Puréethe soup. If it is too thick, add somemore water or stock.

Purée the cream and the basil and thenbeat until it is thick but not too stiff.Pour the soup into bowls and top with atablespoon of the cream mixture.Garnish with fresh basil.





85

Viennese gardener's soup


Ingredients30 g butter1 onion, diced100 g leeks, sliced in rings200 g potatoes in slices250 g mixed vegetables or approx. 80 geach of cauliflower, carrots and broccoli750 ml beef stockSaltPepperNutmeg250 g double cream1 tsp chopped basil1 tsp chopped parsley

MethodPlace the butter, onion, leeks, potatoes,vegetables, stock and seasoning in asuitable container. Cover and place thecontainer on the glass tray. Cook for10 minutes at 850 W, then for a further15 minutes at 450 W.

Once cooked, take some of thevegetables out. Purée the rest togetherwith the liquid, then add the cream andthe herbs.

Return the remaining vegetables to thesoup and serve.




Bakes

86

The pleasure of your companyWhen it comes to bakes, there are somany possibilities – you will struggle tofind a dish with so many variations. Thechoice of ingredients is endless and youcan combine them with seasonalproduce and store-cupboard staples.What's more, they are incredibly easy toprepare and extremely popular withguests. And if you happen to haveleftovers, they taste great afterreheating.

Tips on preparationBakes should be cooked uncovered fora crispy golden topping.

Chop the ingredients, e.g. vegetablesinto even pieces.

Let dishes stand for approx. 5 minutesafter cooking to allow the temperatureto spread evenly throughout.

For appliances with Automaticprogrammes, only enter the weight ofthe food. Do not include the weight ofthe cooking container.

Cooking durations for Automaticprogrammes will vary to some extentfrom cooking durations with manualpower and duration input.

Bakes

87

Aubergine moussaka


Ingredients1250 g aubergines50 ml olive oil1 onion, diced30 g butter750 g minced beef125 ml white wine1 tin of tomatoes (drained weight 480 g)2 tbsp parsley, choppedSaltPepper3 tbsp breadcrumbs2 egg whites500 ml Béchamel sauce2 egg yolks

Topping100 g grated Cheddar cheese

AccessoriesOvenproof dish (20 x 30 cm)

MethodCut the aubergines into 1 cm thickslices, sprinkle with salt and leave for20 minutes to draw out the liquid.

Sauté the onion in the butter. Add themince and brown whilst stirring. Drainthe tomatoes, chop roughly and add tothe meat along with the parsley and thewine. Season liberally with salt andpepper, and simmer for about15 minutes. Fold in the breadcrumbsand the egg whites.

Rinse the aubergines under cold water,pat dry and fry in olive oil until golden.

Arrange half of the aubergines in thebottom of the ovenproof dish and thenadd the meat mixture. Add the rest ofthe aubergines. Lightly whisk the eggyolks, then fold into the Béchamelsauce with about 2/3 of the cheese.Spread the sauce over the aubergines,and sprinkle with the rest of the cheese.Bake in the oven uncovered untilgolden.

Recommended settingsOven function: Fan plusTemperature: 170–190 °CShelf level: 1Duration: 45–55 minutes + pre-heating

Alternative settingsOven function: Gentle bakeTemperature: 170–190 °CShelf level: 1Duration: 50–60 minutes + pre-heating

Bakes

88

Chicken and mushroom pie


Ingredients1 shallot2 cloves of garlic1 small leek200 g button mushrooms150 g oyster mushrooms2 chicken breasts4 chicken thighs (skinless andboneless)8 slices of streaky bacon1 tbsp oil1½ tsp coarse-grained mustard1½ tsp dried thyme150 ml white wine50 g butter60 g plain white flour250 ml fresh cream500 ml chicken stock2 egg yolks250 g puff pastrySaltPepper

AccessoriesPanTall, round, microwave-safe dish, approx 26 cm

MethodPeel and finely chop the shallot andgarlic cloves. Slice the leek into ringsand wash them. Clean the button andoyster mushrooms and dice intoapprox. 1 cm cubes. Trim the chickenbreasts and chicken thighs and diceinto 1 cm cubes. Slice the bacon. Finelychop the parsley.

Sauté the shallots in the oil, then addthe garlic, leek and bacon and cookuntil the bacon is golden brown. Addboth types of mushrooms and continuecooking. Transfer to a suitable dish, addthe herbs and mustard, season with saltand pepper and put to one side.

Pour the white wine into a saucepanand reduce over a low heat. Add thebutter and let it melt. Stir in the flour tomake a smooth paste, add the creamand stock and bring to the boil, stirringconstantly until the sauce is thick andsmooth. Pour the sauce into a bowl.

Cut the pastry so that it covers thedish. Pre-heat the oven.

Mix the mushroom and shallot mixturewith the sauce and season to taste. Stirin the diced chicken and transfer intothe dish.

Brush the edge of the dish with eggyolk and lay the pastry on it. Trim offany excess pastry and cut a small crossin the top with a sharp knife to allowsteam to escape during cooking. Brushwith egg yolk and cook.

Bakes

89

Recommended settingsFunction: Automatic programmesProgramme: Bakes & gratins \ Chickenand mushroom pieProgramme duration: approx.35 minutes

Alternative settingsCooking stage 1:Function: Fan plusTemperature: 200 °C


Bakes

90

Chicory gratin


Ingredients8 heads of chicory8 slices of cooked ham (3–4 mm thick)50 g butter5 g nutmeg5 g sugarSaltPepper

Cheese sauce ingredients750 ml semi-skimmed milk250 g grated cheese30 g butter40 g plain white flour1 egg yolkA dash of lemon juiceSaltPepper

AccessoriesPanOvenproof dishSaucepan

MethodCut off approx. 5 mm of the chicorystalk and remove the hard, bitter part.

Melt the butter in the frying pan. Fry thechicory until golden, then reduce thetemperature and cook for a further25 minutes on a low heat. Season withsugar, salt and pepper.

Wrap each chicory head in a slice ofcooked ham and lay them side by sidein the ovenproof dish.

For the cheese sauce, melt the butter ina pan, stir in the flour and brown gently.Now add the milk, stirring vigorously,bring to the boil and add half of thecheese, the egg yolk, nutmeg, salt,pepper and lemon juice.

Pour the cheese sauce over thechicory, scatter over the remainingcheese and bake until golden brown.

Recommended settingsFunction: Automatic programmesProgramme: Bakes & gratins \ ChicorygratinShelf level: see displayProgramme duration: approx.40 minutes

Alternative settingsPre-heating: yesFunction: Conventional heatTemperature: 200 °C-Cooking stage 1:Function: Conventional heatTemperature: 180 °CDuration: 25–40 minutes

Bakes

91

Salmon lasagne


Ingredients400 g smoked salmon, thinly sliced12 sheets of uncooked lasagne2 onions, diced20 g butter2 tbsp flour600 ml milk300 g double creamSaltPepper2 tbsp fresh dill, chopped3 tbsp lemon juice1 fennel bulb100 g grated Cheddar cheese

AccessoriesSaucepanOvenproof dish

MethodLightly fry the onions in the butter. Addthe flour, mixing well. Keep stirringwhilst you add the milk and cream.Season liberally with salt, pepper andlemon juice. Simmer for 10 minutes,then stir in the dill.

Peel the fennel and shred thinly. Pourboiling water over it and drain well.

Spread some sauce over the bottom ofan ovenproof dish and place foursheets of lasagne on top, followed by alayer of fennel and salmon. Build up afurther layer of sauce, lasagne, fenneland salmon. Top with the rest of thelasagne and finally the remaining sauce,then sprinkle with grated cheese beforebaking uncovered.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ Lasagne\ Depth ...Duration: approx. 35 minutes

Alternative settingsOven function: MW + Fan plusPower level/temperature: 300 W +160 °CShelf level: 1Duration: 35–45 minutes-Oven function: Gentle bakeTemperature: 150–170 °CShelf level: 1Duration: 45–55 minutes

Bakes

92

Pasta bake


Ingredients300 g macaroni30 g butter3 onions, diced2 red peppers, diced200 g carrots, sliced600 g beef tomatoes, coarsely diced200 ml vegetable stock300 g crème fraîche150 ml milkGarlic saltPepper200 g ham, diced200 g goats' cheese with herbs, diced

Topping150 g grated Cheddar cheese


MethodCook the macaroni in boiling saltedwater on the hob until al dente. Drainwell.

Fry the onions gently in the butter. Addthe peppers and carrots, and fry brieflywith the onions, then pour over thestock.

Mix together the crème fraîche, milk,pepper and garlic salt. Stir into thevegetables, and bring to the boil briefly.

Transfer the macaroni, tomatoes, hamand goats' cheese into an ovenproofdish, mix in the vegetable sauce,sprinkle with Cheddar and bake untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ Pastabake \ Depth ...Duration: approx. 35 minutes

Alternative settingsOven function: MW + Fan plusPower level/temperature: 300 W +180 °CShelf level: 1Duration: 35–45 minutes-Oven function: Fan plusTemperature: 170–190 °CShelf level: 1Duration: 40–50 minutes-Oven function: Gentle bakeTemperature: 170–190 °CShelf level: 1Duration: 45–55 minutes

Bakes

93

Courgette moussaka

Preparation time: 70–80 minutes4–6 portions

Ingredients2½ tbsp olive oil5 large courgettes1 large onion2 peppers1 clove of garlic1 tin of whole tomatoes (400 g)2 tbsp tomato purée35 g chopped mintSaltPepper150 g sliced Swiss cheese(e.g. Gruyère)3 heaped tbsp plain flour500 g natural yoghurt2 eggs180 g grated cheese

AccessoriesPanOvenproof dish

MethodPeel the onion and garlic. Halve andslice the onion. Finely chop the garlic.Slice the courgettes lengthways. De-seed and thinly slice the peppers.

Heat the oil in a frying pan, sauté thecourgette slices in batches until goldenbrown and put to one side.

Sauté the onions, garlic and slicedpeppers for 4 minutes in the same pan.Add the tomatoes, tomato purée andmint. Season with salt and pepper.

Grease an ovenproof dish, arrange halfof the courgettes in the bottom, thenadd half of the tomato sauce, followed

by the cheese slices. Cover with tomatosauce and finally arrange the remainingcourgettes evenly on top.

Combine the flour, yoghurt, eggs andgrated cheese, pour over the moussakaand cook.

Recommended settingsFunction: Automatic programmesProgramme: Bakes & gratins \Vegetable moussakaProgramme duration: approx.30 minutes

Alternative settingsFunction: MW + Fan grillPower level/temperature: 300 W +180 °CShelf level: 1Duration: 30 minutes

TipAlternatively, you could replace thecourgettes with aubergine, squash orsweet potato.

Vegetarian dishes

94

Neither meat nor fishNot eating meat does not mean youhave to forgo the pleasures of varietyand great tasting food. The focus doesnot always need to be on meat, pulsesand greens can also play a major parton the culinary stage. Whether it’swheat or rye, oats or barley, or evenspelt grain, pulses offer a wealth ofbenefits in terms of ballast androughage, vitamins and minerals tokeep your diet healthy and on track.

Tips on preparation andgeneral informationIn this section, you will find a widevariety of dishes, from tasty snacks tosubstantial main courses.

A nutritious meal consists of protein,fat, carbohydrates and sufficientvitamins and minerals. Protein is thebody's fuel. It can easily be obtainedfrom milk, cheese, quark and pulses.

A vegetarian diet is not a recentconcept. The philosophers of ancientGreece spoke of the benefits of a meat-free diet. The Vegetarian Society wasfounded in London in 1811. Since then,the term “vegetarian” has applied toanyone who does not eat meat or fish.

Vegetarian dishes

95

Broccoli and mushroom bake


Ingredients300 g broccoli (fresh or frozen)300 g mushrooms (fresh or frozen)400 g potaotes (peeled weight, finelydiced)125 g crème fraîche100 g double cream1 tbsp cornflour1 tsp salt1/2 tsp black pepper150 g grated Cheddar cheese

AccessoriesOvenproof dish

MethodIf using fresh broccoli, wash and chopinto florets; if using frozen broccoli, donot defrost. Place in an ovenproof dish.If using fresh mushrooms, clean andslice them; if using frozen slicedmushrooms, do not defrost. Place inthe ovenproof dish and add thepotatoes.

Mix the crème fraîche with the cream,cornflour, salt, pepper and 1/3 of thecheese.

Add to the potato and vegetables andmix them together. Sprinkle with therest of the cheese and bake uncovereduntil golden.



Vegetarian dishes

96

Mushroom lasagne


Ingredients15 sheets of lasagne, not pre-cooked400 g Gorgonzola, diced1500 g mushrooms, sliced3 tbsp parsley, chopped150 g grated Parmesan or 250 g gratedCheddar

For the Béchamel sauce90 g butter90 g plain flour1400 ml milkSaltPepperNutmeg


MethodFor the sauce, melt the butter on thehob and stir in the flour. Add the milk,continuing to stir. Simmer for approx. 5minutes and season with salt, pepperand nutmeg. Stir in the Gorgonzola andbeat until smooth. Stir in themushrooms and parsley.

Spoon about 1/4 of the sauce into thebottom of an ovenproof dish andarrange 5 sheets of lasagne on top.Scatter over 1/3 of the cheese. Repeatthis once, then add another 1/4 of thesauce plus the remaining 5 sheets oflasagne.

Spread the rest of the sauce over thetop and scatter with the rest of thecheese. Bake uncovered until golden.



TipWhite mushrooms are one of the mostpopular and readily availablemushrooms. They are very low incalories and rich in vegetable protein,Vitamin B1 and minerals. They shouldbe stored in cool conditions and usedas fresh as possible. For a variation onthe above recipe, experiment withdifferent cheeses and mushrooms.

Vegetarian dishes

97

Cheese dumplings


Ingredients300 g white bread200 ml lukewarm milk1 onion, diced10 g butter150 g Gouda, coarsely grated150 g Emmental, coarsely grated3 tbsp chopped parsley25 g plain white flour3 eggsSaltPepper

AccessoriesPan

MethodDice the bread, place in a bowl, pourover the milk and put to one side forapprox. 30 minutes.

Fry the diced bread in butter untilgolden brown.

Add the onions, cheese, parsley, flour,eggs and seasoning to the bread andmix everything well.

Shape the mixture into 8–10 dumplings.Place the dumplings next to oneanother in a bowl. Cover and cook at600 W for approx. 6 minutes, then at450 W for approx. 5 minutes.

Pour browned butter over thedumplings if you wish. They aredelicious served with a tomato salad ora tomato sauce.

Recommended settingsCooking stage 1:Function: MicrowavePower level: 600 WShelf level: 1Duration: 6 minutes

Cooking stage 2:Function: MicrowavePower level: 450 WShelf level: 1Duration: 5 minutes

Vegetarian dishes

98

Spinach lasagne with goats' cheese

Preparation time: 90–100 minutesServes 3-4

Ingredients450 g frozen spinach9 sheets of lasagne, not pre-cooked150 g goats' cheese375 g double cream200 g soured cream3 eggs200 g grated Cheddar cheese1 tsp salt1/2 tsp pepper1/2 tsp paprikaGarlic powder (optional)3 sliced tomatoes25 g grated cheddar cheese


MethodDefrost the spinach and press out thewater. Dice the goats' cheese. Beattogether the cream, soured cream andeggs and season well with salt, pepper,paprika and garlic powder (if desired).

Pour 1/4 of the egg mixture into thebottom of an ovenproof dish. Place 3sheets of lasagne on top, then 1/2 thespinach and 1/3 each of the goats'cheese and the Cheddar cheese,followed by another 1/4 of the eggmixture. Place 3 more sheets of lasagneon top, then proceed with the remainingspinach, another 1/3 of the goats'cheese and the Cheddar cheese andanother 1/3 of the egg mixture. Placethe last 3 sheets of lasagne on top and

finish with the remaining egg mixtureand cheese. Bake uncovered in theoven.

After approx. 30 minutes place thesliced tomatoes on top of the lasagneand sprinkle with 25 g grated Cheddarcheese. Bake until golden.



Vegetarian dishes

99

Vegetable lasagne


Ingredients2–3 red peppers2–3 yellow peppers1 courgette250 g ricotta cheese (or quark or creamcheese)100 g crème fraîche35 g butter35 g plain flour500 ml milk3 tbsp fresh basil, chopped50 ml oil25 g pine nutsSaltPepperNutmeg12 sheets of lasagne

AccessoriesGlass traySaucepanOvenproof dish

MethodQuarter the peppers and remove theseeds and pith. Place the peppers skinside up on the glass tray under the pre-heated grill (Grill level 3, Shelf level 3)for 6–8 minutes until the skin blistersand turns dark brown. Remove theglass tray from the oven, and cover witha damp tea towel. Leave to sweat forabout 10 minutes and then peel theskins off the peppers.Slice the courgettes.

Whizz the basil, oil, pine nuts and saltinto a paste in a blender or foodprocessor. Stir into the ricotta andcrème fraîche.Heat the butter over the hob andgradually add the flour and the milk,stirring all the time to make the sauce.Bring to the boil and season with salt,pepper and nutmeg.Spoon some of the sauce into thebottom of an ovenproof dish. In layers,add lasagne sheets, some of the basilricotta mixture, then half of thevegetables and finally half of the sauce.Repeat this. Finish with a layer oflasagne and top with the ricottamixture. Bake uncovered in the oven.



TipPine nuts are normally only available insmall quantities as they are relativelyexpensive due to the amount of effortrequired to obtain them. The pine conesmust be stored for 7-9 months to allowthe pine nuts to ripen sufficiently to bereleased from the cones.

Fish

100

Come to the table!Many tasty meals flatter the taste budsfar more than the figure, so it'scomforting to know that fish dishes arenotable exceptions to this and are everybit as healthy as they are tasty. In thischapter you will find a variety of fishspecialities from around the world toenjoy.

Tips on preparation andgeneral informationFish protein is highly nutritious. Fish isrich in vitamins A, B and D, as well as inminerals such as iron, iodine, calciumand phosphorous. Thanks to its loosetexture, fish is easy to digest andtherefore very good for those on aspecial or calorie-controlled diet.

Whole fish are ready when the eyeballsare white and the dorsal fin is easilypulled out. Roasted, steamed or grilledfish is cooked when the flesh comesaway easily from the bones.

When cooking fish fillet in a thickenedsauce, reduce the amount of liquid youadd as the fish will give off liquid duringcooking.

When cooking fish, ensure that a coretemperature of at least 70 °C isreached.

Fish

101

Quantities

Whole fish: 250–300 g per person

Fish fillet: 200–250 g per person

Cleaning fish

Whole fish: gut the fish and scrape offthe scales if necessary. Rinse the fishunder running water and pat dry withkitchen paper.

Fish fillet: rinse the fish under runningwater and pat dry with kitchen paper.

Acidifying fish

Drizzle the cleaned fish or fish fillet withlemon juice or vinegar and leave forapprox. 10 minutes. Drizzling the rawfish with lemon juice or vinegar will helpto firm up the flesh. This will mean thefish will not fall apart while it cooks. Theacid will not affect the flavour.

Seasoning fish

Season the fish with salt, herbs orspices just before cooking. Never leavefish to stand for a long period after ithas been salted. Salt will draw out themoisture and with it the valuableminerals. It will also make the fish drywhen it is cooked.

“Blue” fish

Some types of fish such as trout, tench,eel, or carp can be served “blue”. Theskin of these fish contains a pigmentthat turns blue when it comes intocontact with acid (vinegar water). Thefish must be very fresh. Be careful notto damage the membrane whencleaning the fish (do not scrape off thescales), as this will prevent the fishturning blue in the damaged places.Pour hot vinegar water over the fish,leave for approx. 10 minutes, thenproceed with the recipe. Fish shouldonly be salted on the inside.

Fish

102

Fish curry


Ingredients400 g pineapple chunks (tinned)1 red pepper1 banana, sliced600 g firm white fish3 tbsp lemon juice40 g butter125 ml white wine125 ml pineapple juiceSaltSugarChilli powder2 tbsp curry powder2 tbsp cornflour

MethodQuarter the peppers, remove the seedsand pith, and cut into narrow strips.

Cut the fish into chunks, and place in asuitable dish. Drizzle with lemon juice.Add the pineapple chunks, red pepper,banana, butter, wine, juice, spices andcornflour to the fish, and stir well.

Cover and cook for 5 minutes at 850 Wand then for a further 12 minutes at450 W.

Recommended settingsOven function: Automatic programmesProgramme: Cook with microwave \Fish \ 1600 gDuration: approx. 35 minutes



Fish

103

Fish on a bed of vegetables


Ingredients300 g carrots, grated300 g kohlrabi, grated1 tbsp oil50 g frozen mixed herbs or fresh herbs(parsley, chervil, dill, marjoram)600 g rose fish fillets2 tbsp lemon juiceSalt200 g cream cheese with chives125 ml milk125 ml fresh cream

AccessoriesDish with lidOvenproof dish

MethodPlace the grated carrot and kohlrabi inthe dish with the oil and herbs. Coverand cook at 850 W for approx. 6minutes.

Arrange half of the vegetables in theovenproof dish. Drizzle the fish withlemon juice, place it on top of thevegetables, season with salt, thenscatter the rest of the vegetables overthe top.

Mix together the cream cheese, milkand cream and pour over thevegetables and fish. Cook uncovered.


Cooking stage 2:Function: Microwave with GrillPower level/grill setting: 300 W + level 3Shelf level: 2Duration: 11 minutes

Fish

104

Salmon on a bed of spring vegetables


Ingredients4 salmon fillets (approx. 125 g each)SaltCoarsely ground mixed pepperCurry powder1 unwaxed lemon1 bunch of spring onions1 bunch of carrots250 g button mushrooms150 ml crème fraîche80 g herb butter

AccessoriesPanOvenproof dish, 20 x 30 cm

MethodWash the salmon, pat it dry and seasonwith salt, pepper and curry powder.Peel the lemon, removing all the pithand cut into slices.

Trim and wash the spring onions, thenslice them at an angle. Peel, wash andthinly slice the carrots. Also trim andslice the mushrooms.

Mix the vegetables together and sautégently in a little herb butter. Stir in thecrème fraîche and season with salt andpepper.

Transfer the vegetables into anovenproof dish and place the salmonfillets on top. Dot with the remainingherb butter, place the lemon slices ontop and cook uncovered.

Recommended settingsFunction: Conventional heatTemperature: 180–200 °CShelf level: 2Duration: 20–30 minutes + pre-heating

Alternative settingsFunction: Fan plusTemperature: 160–180 °CShelf level: 2Duration: 20–30 minutes

TipThis is delicious served with sautéedpotatoes and a dill and mustard sauce.

Fish

105

Fish casserole


Ingredients750 g filleted white fish, e.g. cod3 sliced tomatoes50 g ham, diced1–2 apples, diced1 pickled gherkin, diced1 tsp capers20 g butter100 g grated Cheddar cheese1 tbsp chopped parsley

AccessoriesOvenproof dish 30 cm

MethodArrange the sliced tomatoes in the baseof the ovenproof dish. Place the fishfillets on top.

Mix together the ham, apples, gherkinand capers, and spread over the fish.Mix the parsley with the cheese, andsprinkle over the top.

Dot with butter, and bake uncovereduntil golden.

Recommended settingsOven function: Automatic programmesProgramme: Fish \ Fish filletDuration: approx. 35 minutes

Alternative settingsOven function: MW + Fan plusPower level/temperature: 300 W +180 °CShelf level: 1Duration: 30–35 minutes-Oven function: Fan plusTemperature: 170–190 °CShelf level: 1Duration: 40–45 minutes

Fish

106

Paella


Ingredients6 tbsp olive oil300 g chicken breast2 cloves of garlic, finely diced2 onions, diced300 g long grain rice200 g peas1 red pepper2 very ripe tomatoes or 4 tbsp tomatopurée1 litre stockSaltPepper1 tsp paprika1/2 tsp ground saffron300 g octopus rings200 g mussels (shelled)300 g prawns


MethodWith the Automatic programme:Place all ingredients except the stock inthe glass tray.

Start the Automatic programme.

Add 500 ml stock after 30 and 60minutes (follow instructions in display).

With all other functions:Place the oil in the glass tray. Heat forapprox. 10 minutes using Fan plus at160 °C or using Conventional heat at180 °C. Add the diced chicken breasts,onions and garlic, and cook for approx.20 minutes, turning halfway throughcooking.

Stir in the rice, peas, pepper strips,sliced tomatoes or tomato purée andhalf of the stock. Season with salt,pepper and saffron, and cookuncovered for 30 minutes, stirringoccasionally.

Add the rest of the stock, the octopusrings, mussels and prawns. Stirthoroughly, and cook uncovered for afurther 20 minutes.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ Paella \FreshDuration: approx. 90 minutes


TipThe cooking duration will be increasedby 20 - 30 minutes if wholegrain rice isused.

Fish

107

Prawn kebabs


Ingredients12–16 peeled prawns2 tbsp lemon juice12–16 button mushrooms12 slices smoked ham75 g melted butter or herb butter4 long wooden skewers

AccessoriesRackGlass tray

MethodDrizzle the prawns with lemon juice.Wipe the mushrooms if necessary. Rollup the sliced smoked ham.

Arrange the prawns, mushrooms andsmoked ham rolls on the skewers.Brush with melted butter. Place thekebabs on the rack over the glass trayand grill.

Recommended settingsOven function: GrillGrill setting: Level 3Shelf level: 2 or 3Duration: 5 minutes each side +5 minutes pre-heating

Fish

108

Fillet of plaice on a bed of spinach


Ingredients300 g plaice fillet2 tbsp lemon juice1 onion, diced20 g butter300 g frozen spinach20 g butter20 g plain flour250 ml vegetable stock2–3 tbsp white wine1 egg yolk100 g double cream150 g grated Cheddar cheeseSaltPepperNutmeg


MethodDrizzle the plaice fillets with lemon juiceand set to one side for 10 minutes. Patdry and season with salt and pepper.

Defrost the spinach at 600 W forapprox. 6 minutes, then drainthoroughly, pressing to remove excessliquid.

Sauté the onions in the butter untilgolden, add the spinach and cook for afurther 5 minutes, then set aside. In aseparate dish, melt the rest of thebutter and stir in the flour. Add the wineand the stock, continuing to stir.

Remove from the heat and mix in thecheese and the egg and cream. Seasonwith salt, pepper and grated nutmeg.

Spread the spinach over the bottom ofa suitable shallow dish. Arrange theplaice on top and pour the sauce over.Bake uncovered.



Cooking stage 3Oven function: Microwave with GrillPower level/Grill setting: 450 W +Level 3Shelf level: 2Duration: 10–12 minutes

Fish

109

Pollock in a horseradish crust


Ingredients400 g carrots20 g butterSaltPepper4 pollock or coley fillets (150 g each)1 egg1 packet white sauce4 tsp horseradish


MethodCut the carrots into fine julienne stripsand fry gently in the butter for a fewminutes. Arrange in the bottom of thedish.

Season the fish with salt and pepperand arrange on top of the carrots.

Make up the sauce following theinstructions on the packet and mix withthe egg yolk and horseradish. Fold inthe stiffly beaten egg white.

Pour the sauce over the fish and bakeuntil golden.



Fish

110

Pikeperch in a herb and cream sauce


Ingredients1 pikeperch (approx. 1500 g)Juice of one lemon5 onions, sliced50 g butterSaltFreshly ground black pepper60 g softened butter1 carrot, diced30 g anchovy paste1 tbsp lemon juice2 tbsp breadcrumbs250 g soured cream2 egg yolks5 tbsp parsley, chopped2 tbsp fresh dill, choppedExtra strong aluminium foil

AccessoriesSaucepanAluminium foilGlass tray

MethodSprinkle a little salt on the outside andinside of the skinned and cleaned fish.Fry the onions in the butter until golden,then season with salt and pepper.

Transfer the onions along with themelted butter, the carrots and 2 tbspparsley onto a large sheet of aluminiumfoil, and place the fish on top.

Beat together the butter and anchovypaste. Spread the paste over the topside of the fish, drizzle with lemon juice

and sprinkle with breadcrumbs. Wrapthe fish loosely in the foil, folding theedges to seal.

Place the parcel on the glass tray, andcook. Stir the cream, egg yolk, salt, therest of the parsley and the dill together.

Open the parcel after approx.30 minutes, pour over the cream sauceand continue cooking uncovered.

Serve with boiled potatoes and a freshgreen salad with a yoghurt lemondressing.

Recommended settingsOven function: Auto roastTemperature: 160–180 °CShelf level: 1Duration: 40–50 minutes

Alternative settingsOven function: Fan plusTemperature: 160–180 °CShelf level: 1Duration: 40–50 minutes-Core temperature when using the foodprobe: 70–75 °C

Meat and poultry

111

Let's have meat!Meat and poultry are healthycomponents to anyone’s diet, as well asadding a wealth of variety. They can beprepared in a range of different ways,and by using diverse seasonings andserving them with interesting saucesand side dishes, they can constantly bepresented in new guises, unitingcultures – both exotic and traditional –with their versatility.

Meat and poultry

112

Meat: preparation tips andinformation

Automatic programmes

Meat weighing less than 1000 g is notsuitable for cooking with an Automaticprogramme as it is likely to dry out.

Meat can be cooked covered oruncovered in a glass oven dish or onthe glass tray. The Automaticprogramme you select will guide you.

Some Automatic programmes requirethe addition of extra liquid part waythrough the cooking time, andsometimes the lid needs to be removed.This will be indicated in the display.

Remove fat, skin and sinew beforeroasting. Season the meat to taste anddot with butter, or in the case of game,bard with rashers of streaky bacon.Game can be marinated overnight, e.g.in buttermilk, to tenderise it.

Using the food probe (if available)

If you are using the food probe, makesure that the metal tip is inserted intothe thickest part of the meat and thatthe handle is angled upwards as muchas possible.

If you are cooking several pieces ofmeat together, select pieces that aresimilar in size. If you use the foodprobe, insert it into the thickest piece ofmeat.

When you use the food probe, you willbe given an estimated cooking duration.This will fluctuate during the course ofcooking.

Meat and poultry

113

Poultry: preparation tips andinformation

Automatic programmes

Poultry weighing less than 900 g is notsuitable for cooking with an Automaticprogramme as it is likely to dry out.

Rub poultry with oil and season to tastebefore putting it in the oven.

Always place poultry in the oven withthe breast side facing upwards. SomeAutomatic programmes require theaddition of extra liquid part way throughthe cooking time, and sometimes the lidneeds to be removed. This will beindicated in the display.

Using the food probe (if available)

With poultry, insert the food probe intothe thickest part of the breast. Makesure that the metal tip is inserted asdeeply as possible into the thickest partof the bird.

If you are cooking several birdstogether, select ones that are similar insize. Insert the food probe into thelargest bird.

When you use the food probe, you willbe given an estimated cooking duration.This will fluctuate during the course ofcooking.

Meat and poultry

114

Sirloin joint / Fillet of beef


Ingredients1 kg joint of beef (sirloin or fillet)SaltPepper1 tbsp coarse grained mustard75 g butter

AccessoriesGourmet oven dish (or a glass dish)Aluminium foil

MethodSeason the meat with salt and pepperand spread the mustard over. Dot withbutter and place in the Gourmet ovendish or the glass tray. Pre-heat the ovenand open roast.

After roasting, wrap in foil and leave tostand for about 10 minutes. Carve andserve.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Beef \ Fillet of beefor Sirloin joint \ Roast or Lowtemperature cookingDuration:Roast: approx. 40 minutes (medium)Low temperature cooking: approx.100 minutes (medium)

Alternative settingsOven function: Auto roastTemperature: 190–210 °CShelf level: 1Duration: 35–45 minutes + pre-heating-Oven function: Conventional heatTemperature: 200–220 °CShelf level: 1Duration: 35–60 minutes + pre-heating-Core temperature when using the foodprobe:Rare: 40–45 °CMedium: 50–55 °CWell done: 60–65 °C

Meat and poultry

115

Braised beef


Ingredients1 kg beef filletSaltPepperPaprika1 onion, diced1 bay leaf50 g softened butter250 ml meat stock250 ml water125 g crème fraîcheCornflour

AccessoriesGourmet oven dish with lid

MethodSeason the meat with salt, pepper andpaprika, brush with butter and place inthe Gourmet oven dish. Add the onionsand bay leaf, cover and cook.

After 30 minutes, add some beef stockand crème fraîche, and continue tocook. After 80 minutes, remove the lidand continue to cook uncovered untildone.

Deglaze the roasting juices with the restof the stock, crème fraîche and thewater. Make the cornflour into a pastewith a little water and stir into the stockto thicken. Carve the meat and servewith the gravy.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Beef \ Braised beefDuration: approx. 120 minutes

Alternative settingsOven function: Auto roastTemperature: 170–190 °CShelf level: 1Duration: 100–120 minutes-Oven function: Conventional heatTemperature: 180–200 °CShelf level: 1Duration: 100–120 minutes-Core temperature when using the foodprobe: 85–90 °C

Meat and poultry

116

Hash


Ingredients500 g onions30 g butter30 g oil1200 g diced beefPepperSalt1 tbsp brown sugar2 tbsp plain white flour1.2 l beef bouillon2 bay leaves4 cloves70 ml vinegar

AccessoriesPanGourmet oven dish

MethodPeel and finely dice the onions. Heatthe butter until it begins to bubble, thenadd a dash of oil and heat.

Season the meat with salt and pepperand sear it on all sides.

Add the onions, bay leaves, cloves andbrown sugar and cook for a further 3minutes.

Dust the meat with flour and fry for afurther 2–3 minutes.

Add the beef bouillon and vinegar,stirring constantly to form a smoothsauce.

Put the meat in the Gourmet oven dishand cook uncovered in the oven.

Season again with salt and pepper aftercooking.

Recommended settingsFunction: Automatic programmesProgramme: Meat \ Beef \ HashShelf level: see displayProgramme duration: approx.220 minutes

Alternative settingsPre-heating: yesFunction: Fan plusTemperature: 180 °CHeating-up phase: rapidShelf level: 1-Cooking stage 1:Function: MW + Fan plusTemperature: 300 W + 180 °CCooking duration: 210 minutes

Meat and poultry

117

Roast ham


Ingredients1000 g gammon jointSaltPepperPaprika1 tsp mustard30 g butter100 ml fresh cream or crème fraîcheCornflour

AccessoriesGourmet oven dish

MethodSeason the meat with salt, pepper andpaprika and brush with mustard. Dotwith butter, place in the Gourmet ovendish, cover and cook for about30 minutes.

Add the cream or crème fraîche or alittle water and continue to roastuncovered until cooked.

Transfer the meat to a serving dish.Deglaze the roasting juices with water.Make a paste from the cornflour and alittle water and stir into the sauce tothicken it.

Slice the meat and serve with thesauce.

Recommended settingsFunction: Automatic programmesProgramme: Meat \ Pork \ Ham roastProgramme duration: approx.100 minutes

Alternative settingsFunction: Auto roastTemperature: 160–180 °CShelf level: 1Duration: 100–130 minutes-Function: Conventional heatTemperature: 180–200 °CShelf level: 1Duration: 100–130 minutes-Core temperature when using the foodprobe: 80–85 °C

Meat and poultry

118

Pork fillet in a Roquefort sauce


Ingredients500 g pork filletSaltPepper3 tbsp oil2 onions, diced50 ml white wine125 g double cream200 g Roquefort cheeseRoux made from 1 tbsp butter and 1tbsp flour2 tbsp parsley, chopped

MethodWith the Automatic programme:Mix together all the ingredients exceptthe meat in a suitable dish.

Put the meat into the mixture and cook.

With all other functions:Place the onions in a dish with the oil,cover and cook for 5 minutes at 850 W.Toss the pork in the onions. Add thewine, cover and cook for 10 minutes at450 W.

Crush the cheese a little, and mix withthe cream and roux until smooth. Addto the meat, and mix in the wine. Cookuncovered for 5 minutes at 450 W,stirring occasionally.

Slice the meat, pour over the sauce andsprinkle with chopped parsley.

Recommended settingsOven function: Automatic programmesProgramme: Cook with microwave \Meat \ 1000 gDuration: approx. 22 minutes




Meat and poultry

119

Pork en croûte


Ingredients2 pork fillets (300 g each)SaltPepperPaprika50 g butter75 g streaky bacon, diced1 onion, diced400 g sliced white mushrooms4 tomatoes (tinned)1 tbsp chopped parsley450 g puff pastry

For glazing1 egg yolk4 tbsp milk

AccessoriesFrying panGlass tray

MethodSeason the pork with salt, pepper andpaprika. Fry in the butter to seal, thenremove from the pan.

Sauté the onions and bacon in thesame pan. Add the sliced mushroomsand the chopped, drained tomatoes.Simmer and season with salt, pepper,parsley and paprika.

Roll the pastry out on a floured surface,and make 2 rectangles each measuring30 cm x 20 cm. Place a piece of pork inthe middle of each one. Spoon themushroom mixture onto the meat. Wrapthe pastry around the meat to make a

parcel, pinching the edges to seal it.Make leaf shapes out of the scraps ofpastry to decorate.

Place the parcels on a damp glass tray,and glaze them with a mixture of eggyolk and milk. Bake until golden.

To serve, cut each parcel in half or slicethem.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Meat \ Pork encroûteDuration: approx. 30 minutes

Alternative settingsOven function: Fan plusTemperature: 180–200 °CShelf level: 1Duration: 30–35 minutes + pre-heating-Core temperature when using the foodprobe: 70 °C

Meat and poultry

120

Meat loaf


Ingredients300 g minced beef300 g good quality pork sausage meat1 bread roll2 eggs2 tbsp sweet paprika1/2 tsp sharp paprikaSaltPepper3 tbsp oil2 onions, finely diced50 g bacon, diced1 red pepper, finely diced1 tin sliced white mushrooms (drainedweight 250 g)125 g Gouda or Cheddar cheese(diced)250 ml stock

AccessoriesFrying panGlass tray

MethodHeat the oil in a frying pan and fry thebacon, then add the onions and frygently. Add the diced pepper anddrained sliced mushrooms. When themixture has cooled a little, mix in thediced cheese.

Soften the bread roll in cold water forapprox. 10 minutes. Squeeze it out welland mix with the minced beef, sausagemeat, eggs, sweet paprika, sharppaprika, salt and pepper.

Add the vegetable mixture to the meat.Mix thoroughly, and form into an ovalloaf. Transfer onto the greased glasstray and cook uncovered.

After 20 minutes, pour the stock overthe loaf.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Meat loafDuration: approx. 45 minutes

Alternative settingsOven function: MW + Fan plusPower level/temperature: 150 W +160 °CShelf level: 1Duration: 55–65 minutes-Oven function: Fan plusTemperature: 160–180 °CShelf level: 1Duration: 55–65 minutes-Core temperature when using the foodprobe: 75–85 °C

Meat and poultry

121

Belgian meat loaf

Preparation time: 70–80 minutesServes 6–8

Ingredients1 kg minced beef3 eggs200 g breadcrumbs1 tsp paprika powderSaltPepper

AccessoriesUniversal tray

MethodMix the minced beef together with theeggs, breadcrumbs, paprika, salt andpepper.

Shape into a loaf and cook.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Meat loafShelf level: see displayDuration: 65 minutes

Alternative settingsCooking stage 1Oven function: Fan plusTemperature: 220 °CDuration: 12 minutes-Cooking stage 2Oven function: MW + Fan plusPower level/temperature: 150 W +160 °CDuration: 45 minutes-Cooking stage 3Oven function: GrillTemperature: Level 3Duration: 5–10 minutes

Meat and poultry

122

Roast veal in a cream sauce


Ingredients1000 g veal joint1 level tsp salt½ tsp white pepper2 level tsp sweet paprika1 tsp butter2 onions2 carrots2 tomatoes2 calf's bones750 ml stock or meat juices250 ml fresh creamCornflour


MethodSeason the meat with salt, pepper andpaprika, brush with butter and place inthe Gourmet oven dish. Chop thepeeled carrots, the onions and thetomatoes and add to the meat togetherwith the bones.

After 30 minutes, pour over 250 mlstock or meat juices. Repeat this every30 minutes. Finally, add the cream.



Recommended settingsFunction: Automatic programmesProgramme: Meat \ Veal \ Braised vealProgramme duration: approx.90 minutes

Alternative settingsFunction: Auto roastTemperature: 160–180 °CShelf level: 1Duration: 90–120 minutes-Function: Conventional heatTemperature: 160–180 °CShelf level: 1Duration: 90–120 minutes-Core temperature when using the foodprobe: 75–80 °C

TipYou can also use this recipe to make aveal roulade. To do this, select theAutomatic programme Meat \ Veal \Veal roulade.

Meat and poultry

123

Veal knuckle


Ingredients1 knuckle of veal (approx. 1.5 kg)SaltFreshly ground black pepper40 g melted butter2 carrots100 g celery1 onion3 cloves250 ml hot waterHandful of parsley2 tbsp soured creamCornflour

AccessoriesGlass trayor Gourmet oven dish

Method for Automatic programmeWash the meat and pat it dry. Seasonwith salt and pepper, and brush withmelted butter. Place in the Gourmetoven dish or the glass tray.

Clean and chop the vegetables. Piercethe onion with the cloves, and add tothe meat together with the choppedvegetables, the water and the parsley,and cook until done.

Transfer the meat and vegetables to aserving dish. Deglaze the roastingjuices with water and add the souredcream. Make a paste from the cornflourand a little water and stir into the sauceto thicken it.

With all other functionsWash the meat and pat it dry. Seasonwith salt and pepper, and brush withmelted butter. Place in the Gourmetoven dish or the glass tray. Roast forapprox. 60 minutes.

Clean and chop the vegetables. Piercethe onion with the cloves, and add tothe meat together with the choppedvegetables, the water and the parsley,and cook until done.

Transfer the meat and vegetables to aserving dish. Deglaze the roastingjuices with water and add the souredcream. Make a paste from the cornflourand a little water and stir into the sauceto thicken it.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Veal \ Veal knuckleDuration: approx. 70 minutes


Meat and poultry

124

Leg of lamb


IngredientsLeg of lamb, approx. 1.5 kgSaltPepper3 tsp herbes de Provence2 cloves of garlic, crushed30 g melted butter100 ml red wine50 g soured cream150 ml meat stockCornflour


MethodRemove any outer membrane from themeat, and rub with salt, pepper, herbesde Provence and crushed garlic. Brushwith melted butter and place in theGourmet oven dish. Cover and roast forapprox. 30 minutes.

Add the red wine, stock and souredcream and continue to roast without alid.



Recommended settingsOven function: Automatic programmesProgramme: Meat \ Lamb \ Leg of lambDuration: approx. 80 minutes

Alternative settingsOven function: Auto roastTemperature: 170–190 °CShelf level: 1Duration: 90–120 minutes-Oven function: Conventional heatTemperature: 180–200 °CShelf level: 1Duration: 90–120 minutes-Core temperature when using the foodprobe : 80–85 °C (or 70–75 °C if youwant the meat to be pink)

Meat and poultry

125

Saddle of lamb baked in a mustard and herb crust


Ingredients1200 g saddle of lamb (on the bone)SaltPepper20 g softened butter125 ml red wine125 g crème fraîche

For the herb crust:3 slices of white bread2 tbsp parsley, chopped1 tsp thyme, chopped1 egg2 tbsp coarse grained mustard


MethodTo make the herb crust, remove thecrusts from the bread, and make intofine breadcrumbs. Blend thebreadcrumbs well with the herbs,mustard and egg.

With the Automatic programme:Spread the herb mixture over the meat.Add the crème fraîche, half of the redwine and all of the stock to the meat,and cook without a lid.

With all other functions:Rub the leg of lamb all over with saltand pepper. Place in a roasting dishwith the meat side up and brush withbutter. Roast uncovered for approx.15 minutes in a pre-heated oven. Thenspread the herb crust over the meat,

add the crème fraîche, half of the redwine and the stock and cookuncovered for 40 minutes.

Blend the juices from the meat togetherwith the rest of the wine and somewater and thicken with cornflour.

Carve the herb crust lengthways andcarefully cut the meat from the bonewith a sharp knife.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Lamb \ Saddle oflambDuration: approx. 45 minutes

Alternative settingsOven function: Fan plusTemperature: 170–190 °CShelf level: 1Duration: 50–60 minutes + pre-heating-Oven function: Conventional heatTemperature: 180–200 °CShelf level: 1Duration: 50–70 minutes + pre-heating-Core temperature when using the foodprobe: 70–80 °C

Meat and poultry

126

Duck à l’orange


Ingredients1 duck (2 kg)SaltPepperThyme3 oranges, peeled and diced2 apples, peeled and diced1 bay leaf125 ml white wine350 ml chicken stock125 ml orange juiceCornflour

Garnish1 orange, unpeeled and thinly sliced


MethodSeason the duck with salt, pepper andthyme. Place the oranges and applesinside the duck cavity together with thebay leaf.

Place breast side down in the Gourmetoven dish, and roast uncovered. Turnhalfway through cooking, add a littlewine and stock, and continue to roastuncovered.

Transfer the duck to a serving dish.Deglaze the roasting juices with wine,stock and orange juice, and thickenwith cornflour.

Carve the duck into portions. Garnishwith slices of orange, and serve withthe sauce.

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Duck \ 1.5 kg -2.5 kgDuration: approx. 70 minutes

Alternative settingsOven function: Fan plusPower level/temperature: 170-190 °CShelf level: 1Duration: 80–100 minutes-Oven function: MW + Fan plusPower level/temperature: 150 W +190 °CShelf level: 1Duration: 60–75 minutes-Oven function: Conventional heatTemperature: 180–200 °CShelf level: 1Duration: 90–110 minutes-Core temperature when using the foodprobe: 85–90 °C

Meat and poultry

127

Chicken


IngredientsChicken, approx. 1 kgSalt, paprika, curry powder2–3 tbsp oil100 ml double cream or crème fraîcheCornflour


MethodMix the oil with the salt, paprika andcurry powder. Brush over the chicken.Place breast side down in the Gourmetoven dish and roast uncovered. After20 minutes, turn the meat, add somecream or crème fraîche, and continue toroast uncovered.

Deglaze the juices from the meat withthe rest of the cream/crème fraîche andsome water, and thicken with cornflourpaste. Carve the chicken and serve withthe sauce.

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Chicken \ Whole \0.8 kg - 1.2 kgDuration: approx. 50 minutes

Alternative settingsOven function: MW + Fan plusPower level/temperature: 300 W +180 °CShelf level: 1Duration: 35–45 minutes-Oven function: Fan grillTemperature: 180–200 °CShelf level: 1Duration: 60–70 minutes-Core temperature when using the foodprobe: 85–90 °C

Meat and poultry

128

Spicy chicken breast with aubergine

Preparation time: 70–80 minutes + marinate for 4 hoursServes 4

Ingredients1 onion2 cloves of garlic10 g fresh ginger1 small aubergine8 fresh dates1 bunch of parsley4 chicken breasts2 1/2 tbsp olive oil1 1/4 tsp caraway seeds1 tsp cumin1 1/4 tsp sweet paprika2 1/2 tbsp olive oil2 1/2 tbsp honey2 1/2 tbsp lemon juiceSaltPepper125 ml yoghurt

Top with2 1/2 tbsp fresh parsley, chopped


MethodHalve the chicken breasts. Place in theoil, garlic, ginger, caraway, cumin andpaprika to marinate and refrigerate forat least 4 hours.

Peel the onions and garlic. Halve andslice the onions and finely chop thegarlic. Finely grate the ginger, dice theaubergine, stone and quarter the datesand chop the parsley.

Place the onions, aubergine and oliveoil into a suitable dish and cookuncovered.

Add the honey, dates and chicken, stirwell and continue to cook uncovered.

Before serving, add half of the lemonjuice, season with salt and pepper andleave to steep for 5 minutes.

Mix the yoghurt with the rest of thelemon juice and pour over the chicken.Garnish with parsley and serve withcouscous or rice.

Meat and poultry

129

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Chicken \ Spicedchicken and aubergineDuration: approx. 28 minutes


Cooking stage 2Oven function: MW + Fan plusPower level/temperature: 300 W +180 °CShelf level: 1Duration: 17–23 minutes

Meat and poultry

130

Chicken in a mustard cream sauce


Ingredients250 g crème fraîche4 tbsp coarse grained mustard1 clove of garlic, crushedSalt1/2 tsp sage leaves, chopped4 chicken breasts (each approx. 125 g)

MethodMix together the crème fraîche,mustard, garlic, salt and sage in amicrowave safe dish.

Place the chicken in the dish and coatwith the sauce. Cover and cook for 4minutes at 850 W and then for a further12 minutes at 450 W.

Turn halfway through cooking, andbaste with the sauce.

Recommended settingsOven function: Automatic programmesProgramme: Cook with microwave \Poultry \ 800 gDuration: approx. 11 minutes



Meat and poultry

131

Stuffed turkey


Ingredients1 oven-ready turkey (approx. 3.5 kg)SaltSoured cream or crème fraîcheCornflour

Filling ingredients30 ml oil3 onions, diced (150 g)125 g rice150 g pistachio nuts150 g raisins2 tbsp Madeira

Sauce125 g double cream125 ml stock3 tbsp cornflour

AccessoriesSaucepanGlass tray

MethodCook the rice. Whilst it is cooking, soakthe raisins in the Madeira. Gently fry thediced onions in the oil. Add the rice,nuts and Madeira raisins and mix well.

Stuff the prepared turkey with themixture. Rub the outside of the turkeywith salt, and place breast side downon the glass tray.

Turn after one hour and baste with fat.Continue to baste every 30 minuteswith the juices from the meat.

Make a gravy from the meat juices,water, soured cream or crème fraîcheand some cornflour paste, and seasonto taste.

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Turkey \ Whole,stuffedDuration: approx. 160 minutes

Alternative settingsOven function: Auto roastTemperature: 160–180 °CShelf level: 1Duration: 150–180 minutes-Oven function: Conventional heatTemperature: 180–200 °CShelf level: 1Duration: 150–180 minutes-Core temperature when using the foodprobe: 85 °C

TipAn unstuffed turkey can be cookedusing the Automatic programme Poultry\ Turkey \ Whole.

Meat and poultry

132

Stuffed turkey breast


Ingredients1 kg turkey breast

Filling ingredients100 g mascarpone cheese3 tbsp buckwheat3 tbsp crème fraîche1 egg yolk1 small onion, finely chopped2 tbsp parsley, chopped2 tbsp fresh dill, choppedSaltWhite pepperPaprika2 tbsp oil1 clove of garlic

Sauce125 g double cream125 ml stock3 tbsp cornflour


MethodCut a pocket into the side of the turkeybreast.

To make the filling, mix the mascarponewith the buckwheat, crème fraîche, eggyolk, onion and herbs. Season with saltand pepper.

Insert the mixture into the pocket.Secure with cocktail sticks or kitchenstring.

Crush the garlic with a little salt, thenmix with pepper, paprika and oil tomake a paste. Brush the turkey

generously with the paste. Place in theGourmet oven dish and roastuncovered, turning occasionally.

Deglaze the roasting juices with creamand stock, thicken with cornflour, andserve with the sliced turkey.

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Turkey \ TurkeybreastDuration: approx. 60 minutes


Meat and poultry

133

Turkey drumsticks with chutney


Ingredients1 turkey drumstick (approx. 1.2 kg)SaltPepper30 g butter200 ml double cream200 g apricot or mango chutney250 ml water1 tin of apricots or mango slices (280 g)


MethodSeason the turkey with salt and pepper,and place in the Gourmet oven dish.Dot with butter, and roast uncovered for60 minutes. Pour over the cream, androast for a further 15 minutes.

Add the chutney, and continue to roastfor a further 15 minutes. Remove theturkey from the oven dish.

Deglaze the roasting juices with waterand thicken with some cornflour pasteif required (the sauce will already havebeen thickened by the chutney).

Add the apricot halves or mango slicesto the sauce, heat it through and servewith the sliced turkey.

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Turkey \ TurkeydrumsticksDuration: approx. 80 minutes

Alternative settingsOven function: Auto roastTemperature: 170–190 °CShelf level: 1Duration: 90–120 minutes-Core temperature when using the foodprobe: 85–90 °C

TipA recipe for home-made mango (orapricot) chutney can be found in“Sauces and chutneys”.

Meat and poultry

134

Haunch of hare


Ingredients2 haunches of hare (total weightapprox. 750 g)500 ml buttermilkSaltPepper6 juniper berries2 bay leaves50 g streaky bacon, sliced50 ml red wine100 ml double cream or soured cream150 ml waterCornflour


MethodMarinate the hare for about 12 hours inthe buttermilk, turning several times.

Peel off any outer membranes, thenseason with salt and pepper, wrap inthe slices of bacon and place in theGourmet oven dish. Scatter over thejuniper berries and bay leaves. Coverand roast for approx. 15 minutes. Turnthe meat and add some of the red wine,water and cream. Continue roastingwithout the lid, then transfer to aserving dish.

Add the rest of the wine, cream andwater to the juices and thicken withcornflour paste. Serve with the meat.

Recommended settingsOven function: Automatic programmesProgramme: Game \ Haunch of hareDuration: approx. 55 minutes


Meat and poultry

135

Saddle of hare


Ingredients1 saddle of hare (approx. 750g)SaltPepper50 g streaky bacon, sliced2 bay leaves6 juniper berries100 g double cream3 tbsp red wine150-400 ml meat stockCornflour


MethodRemove any outer membrane from thehare and season with salt and pepper.Wrap in slices of bacon, and place inthe Gourmet oven dish. Scatter theberries and bay leaves over the top.Cover and roast for approx. 20 minutes.

Turn the meat over, add the cream andthe stock and finish roasting without thelid.

Transfer the meat to a warm servingdish, and carve, removing the bones.Deglaze the juices from the meat withthe red wine and water and thicken witha little cornflour.

Recommended settingsOven function: Automatic programmesProgramme: Game \ Saddle of hareDuration: approx. 50 minutes

Alternative settingsOven function: Auto roastTemperature: 180–200 °CShelf level: 1Duration: 45–55 minutes-Oven function: Conventional heatTemperature: 200–220 °CShelf level: 2Duration: 45–55 minutes + pre-heating-Core temperature when using the foodprobe: 72–78 °C

Meat and poultry

136

Rabbit in a mustard sauce


Ingredients1.3 kg rabbit (saddle or haunch)SaltFreshly ground black pepper3 tbsp Dijon mustard100 g bacon, diced30 g butter1 tbsp flour2 onions, diced250 ml white wine1 tsp dried thyme3 tbsp crème fraîche


MethodSeason the rabbit with salt and pepper,and spread over 2 tbsp mustard.

Fry the bacon in the butter in theGourmet oven dish, then add the rabbitand continue to fry, turning the meatuntil it is nicely browned. Sprinkle in theflour. Add the onions, thyme and wine,stirring to blend the ingredients. Roastuncovered.

Transfer the meat to a serving dish. Addthe rest of the mustard, the crèmefraîche and, if required, some water orstock to the juices and thicken withcornflour. Pour the sauce over themeat.

Recommended settingsOven function: Automatic programmesProgramme: Game \ Rabbit piecesDuration: approx. 35 minutes


Meat and poultry

137

Saddle of roebuck or venison


Ingredients2 kg saddle of roebuck or venison1 ½ – 2 l buttermilk8 juniper berries2 bay leaves3 peppercorns, crushedSaltPepper30 g melted butter100 g streaky bacon, sliced125 ml red wine500 ml water125 g soured cream or crème fraîcheCornflour6 pear halves6 tsp cranberry sauce


MethodTrim the meat of any outer membranesand marinate for 24 hours in buttermilk,turning frequently. Rinse the meat incold water and pat dry. Season withsalt and pepper, brush with meltedbutter and wrap in the slices of bacon.

Place in the Gourmet oven dish, andscatter the crushed peppercorns,juniper berries and bay leaves over thetop. Cover and roast for 15 minutes.Add some of the red wine, the waterand crème fraîche and continue to roastuncovered.

Blend the juices from the meat with therest of the red wine, crème fraîche andwater, and thicken with some cornflourpaste. Carve the meat, and place on aserving dish. Serve with the sauce.

Warm the pears, and arrange aroundthe carved meat with the rounded sidedownwards. Fill with a spoonful ofcranberry sauce and serve.

Recommended settingsOven function: Automatic programmesProgramme: Game \ Roebuck saddle orVenison saddleDuration: approx. 50 minutes


Vegetables and side dishes

138

The unsung heroesThe very fact that we consumepotatoes, rice or pasta almost dailywithout tiring of them is testament tothe influence they have, both on ourwellbeing and as part of a healthy,balanced and tasty diet. With countlesspreparation methods, they are so muchmore than just a supporting act. Justlike fresh vegetables, which come to themarket in a delicious plethora of coloursand tastes, they complement andenhance any main dish in manydifferent ways.

Tips on preparation andgeneral informationThe microwave is perfect for cookingfresh and frozen vegetables. Vegetablesretain their fresh appearance andnatural colour. They also retain theirunique taste with minimal loss ofvitamins.

Amount per person:

– 200 g cleaned vegetables.– 150 g peeled potatoes– 40–50 g rice (dry weight)– 50–60 g pasta (dry weight)

Vegetables are rich in vitamins andminerals and important for a healthydiet. They are also a valuable source ofcarbohydrates and dietary fibre. Themost nutritious part is often directlyunder the skin, therefore vegetablesshould be peeled as thinly as possible,if at all. To avoid unnecessary loss ofnutrients, wash vegetables beforechopping them; cutting vegetablesincreases their surface area, with aconsequent greater loss of nutrientsand breakdown of fibre.

Vegetables should not be immersed inwater as vitamins B and C are watersoluble and are dispersed whensoaked.


139

Vitamins from the groups A, D, E and Kare fat soluble. This means that forexample, carrots, which are very rich invitamin A, must be served with a littlefat (e.g. oil or butter) so that the vitaminA can be processed by the body.

Potatoes, pasta, rice are excellent sidedishes to accompany a main dish.Potatoes are available in a wide rangeof firm, fairly firm and floury varieties.The firm ones are used for salads,boiling and roasting.

Fairly firm potatoes lend themselves tobakes and gratins. Floury potatoes arestarchier than other types and areespecially good for mashed potatoes,dumplings, soups, purées and forgrating.

When cooked, rice expands to about 3times its dry volume. Whole grain riceand wholemeal pasta takes5-10 minutes longer to cook than whiterice and pasta.

Cooking vegetables with microwavepower

Place cleaned, prepared vegetables in adish. Add 3-4 tbsp water and a little saltaccording to freshness and moisturecontent. Fresh vegetables contain moremoisture; for vegetables which havebeen stored for a while, add a littlemore water to balance out the lowermoisture content. Cover vegetables andbring to the boil at 850 W, then reduceto 450 W and continue cooking. Allowthe vegetables to stand for approx.2 minutes after cooking to allow thetemperature to equalise.

Cooking durations for different types ofvegetables can be found in the cookingcharts in the Operating and installationinstructions.

The cooking durations given are forfresh vegetables. When cooking thesame quantities of frozen vegetables,the time required to bring them to theboil should be increased by approx.3 minutes. All values are for guidancepurposes and can be affected by initialtemperature and condition (freshness,size).


140

Stuffed aubergines


Ingredients3-4 auberginesOil

Filling ingredients2 onions, diced20 g butter or oil300 g minced beef250 g white mushrooms, sliced200 g tomato purée250 g double creamSaltPepper150 g grated Cheddar cheese

AccessoriesFrying panOvenproof dish

MethodCut the aubergines lengthways into1 cm slices, sprinkle with salt and setaside for 10 minutes. Pat dry withkitchen paper and fry briefly in hot oil.Arrange the slices in the oven dish.

Fry the onions in oil and add the meat,turning until it is browned. Add themushrooms and stir in the tomatopurée, cream and seasoning.

Spread the mixture over the aubergineslices. Sprinkle with grated cheese andbake until golden.




141

Jacket potatoes


Ingredients4 baking potatoes (each approx. 190 g)1 tbsp oilSaltPepper


MethodMix the salt and pepper with the oil, rubinto the potatoes and prick themseveral times with a fork.

Place the potatoes on the glass tray inthe pre-heated oven and bake.

Slice the potatoes lengthways andserve with butter.

Recommended settingsOven function: Automatic programmesProgramme: Side dishes \ Potatoes \Jacket potatoesDuration: approx. 30 minutes

Alternative settingsPre-heating:Oven function: Fan plusTemperature: 200 °C

Cooking stage 1Oven function: MW + Fan plusPower level/temperature: 300 W +200 °CShelf level: 1Duration: 25–30 minutes


142

Cauliflower in a mustard sauce


Ingredients1 cauliflower250 ml meat stock100 g double cream30 g butter20 g plain flour3 tbsp coarse grained or mild mustardSaltPepperA little sugar

MethodCut the cauliflower into florets. Place ina suitable microwave safe dish with3 tbsp water, cover and cook for6 minutes at 850 W, then for a further10 minutes at 450 W. Drain.

Knead together the flour and butteruntil smooth. Place in a suitablemicrowave safe dish with the stock,cream, mustard and seasoning, coverand cook for 5 minutes at 850 W. Stirthe sauce until smooth.

Pour the sauce over the cauliflower orserve separately in a jug.





143

French beans tossed in tomatoes and breadcrumbs


Ingredients500 g green beans (frozen)3 tomatoes, diced2–3 tbsp oil2 tbsp breadcrumbsSaltFreshly ground black pepper1 tsp dried thyme

AccessoriesShallow gratin dish

MethodPlace the beans in a suitablemicrowave safe dish with 3 tbsp waterand a little salt, cover and cook forapprox. 5 minutes at 850 W and thencook for a further 8 minutes at 450 W,taking care not to overcook them. Drainand arrange in the bottom of anovenproof dish.

Combine the diced tomatoes with oil,breadcrumbs and seasoning. Add tothe beans and bake until golden.



Cooking stage 3Oven function: GrillTemperature: Level 3Shelf level: 2Duration: 10–15 minutes + 5 minutespre-heating


144

Baked chicory


Ingredients8 small heads of chicorySalt8 slices of ham8 slices of cheese50 ml double creamSaltPepper, freshly ground2 tbsp breadcrumbs1 tbsp butter


MethodWash the chicory, remove the stalksand blanch for approx. 5 minutes inboiling salted water. Cut the slices ofham and cheese in half. Cut the chicoryin half and wrap each half in a piece ofham followed by a piece of cheese andplace in an ovenproof dish.

Season the cream with salt and pepper,pour over the chicory and bake.

Fry the breadcrumbs in butter untilgolden, scatter over the chicory andserve.




145

Gnocchi


Ingredients250 ml milk250 ml water1/2 tsp salt250 g semolina2 egg yolks20 g butter100 g Emmental or Cheddar cheese,grated

AccessoriesShallow gratin dish

MethodCombine the milk, water, salt andsemolina in a suitable microwave safedish and mix well. Cover and cook for6 minutes at 850 W and then for afurther 10 minutes at 150 W.

Fold in the egg yolks. Use two spoonswhich have been place in hot water tobreak off gnocchi from the dough.Place the gnocchi close to one anotherin a greased ovenproof dish.

Sprinkle with the grated cheese, dotwith butter and grill for approx.10 minutes until golden.



Cooking stage 3Oven function: GrillTemperature: Level 3Shelf level: 1Duration: 10 minutes + 5 minutes pre-heating


146

Spätzle au gratin


Ingredients500 g plain flour200 ml water5 eggsSalt3 tbsp chopped mixed herbs (e.g.parsley, chives, chervil)3 onions2 tbsp oil200 g cheese, grated


MethodStir together the flour, eggs, water, saltand herbs to form a light dough.

Scrape the dough from the board intoboiling salted water. Allow the spätzleto cook for 3-5 minutes depending onsize, then drain well.

Peel, slice and fry the onions in oil.

Arrange the spätzle, onions and cheesein layers in a greased gratin dish,finishing with cheese as the top layer.Bake until golden.




147

Cucumber salad with a choice of sauces


Ingredients2 cucumbers (300 g each)

Dill sauce100 g crème fraîche2 tsp fresh dill, choppedSalt

Tarragon sauce100 g crème fraîche200 ml double cream200 ml vegetable stock2 tsp tarragon, choppedSaltPepper

MethodPeel the cucumbers if preferred. Cut inhalf lengthways and scoop out theseeds with a teaspoon. Cut into 1/2 cmthick slices and place in a suitablemicrowave safe dish. Cover and cookfor 5 minutes at 850 W.

To make the dill sauce, mix together thecrème fraîche, dill and salt and pourover the cooked cucumber.

To make the tarragon sauce, combinethe crème fraîche, cream, stock,tarragon and seasoning in a suitablemicrowave safe dish and cookuncovered for 5 minutes at 850 W. Cooland pour over the cooked cucumber.

Recommended settingsCucumbers:Oven function: MicrowavePower level: 850 WShelf level: 1Duration: 5 minutes-Tarragon sauce:Oven function: MicrowavePower level: 850 WShelf level: 1Duration: 5 minutes


148

Potato cheese bake


Ingredients500 g peeled, floury potatoes250 g double cream125 g crème fraîche150 g grated Cheddar cheese1 clove of garlicSaltFreshly ground black pepperNutmeg

AccessoriesOvenproof dish 24 cm

MethodSlice the potatoes thinly and mix with2/3 of the cheese.

Grease an ovenproof dish and rub withthe garlic clove. Arrange the potatoesand the cheese in the dish.

Blend together the cream, crèmefraîche, salt, pepper and nutmeg andpour evenly over the potatoes. Scatterthe rest of the cheese over the top andbake uncovered in the oven untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ Potatogratin \ Depth ...Duration: approx. 44 minutes

Alternative settingsOven function: MW + Fan plusPower level/temperature: 300 W +180 °CShelf level: 1Duration: 35–45 minutes-Oven function: Conventional heatTemperature: 180–200 °CShelf level: 1Duration: 45–55 minutes

TipFor a low-calorie variation, arrange750 g sliced potatoes in a greasedovenproof dish. Season with salt andpepper, and pour over 250 ml ofvegetable stock. Bake as above. About10 minutes before the end of baking,scatter 3 tbsp grated Parmesan overthe top.


149

Kohlrabi and cress gratin


Ingredients800 g kohlrabiButter for greasing2 shallots, diced100 g bacon2 tbsp oil200 ml vegetable stock150 g crème fraîchePepper, freshly groundNutmeg, freshly ground80 g cheese, grated1 tub cress

AccessoriesOvenproof dishSaucepan

MethodPeel the kohlrabi, cut into slices approx.1 cm thick and arrange in a fan shapein the base of a greased gratin dish.

Dice the bacon and fry with theshallots. Add the stock and crèmefraîche and season with pepper andnutmeg.

Pour the sauce over the kohlrabi,scatter with cheese and bake untilgolden.

Garnish with cress and serve.



TipThis gratin is an ideal accompanimentto schnitzels, sausages or potatoes.


150

Brussels sprouts au gratin


Ingredients750 g Brussels sprouts, cleaned250 g tomatoes, diced250 ml vegetable stock150 g cream cheese with herbsSaltPepperNutmeg100 g grated Cheddar cheese

AccessoriesOvenproof dishSaucepan

MethodPlace the Brussels sprouts in a suitablemicrowave safe dish with 5 tbsp waterand a little salt, cover and cook forapprox. 3 minutes at 850 W and thencook for a further 9 minutes at 450 W,taking care not to overcook them. Drainwell.

Mix the Brussels sprouts and tomatoesin a shallow gratin dish.

Bring the stock to the boil and stir in thecream cheese until it has melted.Season with nutmeg and pepper andpour over the sprouts. SprinkleCheddar over the top and bakeuncovered until golden.



Cooking stage 3Oven function: Fan plusTemperature: 170–190 °CShelf level: 1Duration: 35–45 minutes


151

Gourmet potatoes


Ingredients1.2 kg firm potatoes, peeled1 tsp dried rosemary2 tsp dried thyme1 tsp dried sage6 cloves of garlic (optional)SaltPepper6 tbsp olive oil


MethodPeel and quarter the potatoes andarrange in the bottom of the glass tray.Mix the herbs, spices and garlic (ifdesired) with the oil. Pour over thepotatoes and bake uncovered untilgolden, turning occasionally.



TipCook the potatoes simply with oil, saltand pepper and serve with porcinimushroom pesto. To make this, place50 g dried porcini mushrooms in waterto soak for approx. 15 minutes, drainand purée with 150 ml oil, 2 tbsppumpkin seed oil, 2 tbsp choppedparsley, 75 g grated Pecorino orParmesan and 1 tsp salt.


152

Spanish bean bake


Ingredients400 g green beansSalt2 small tins large white beans (310 g)1 tin kidney beans (400 g)2 onions, coarsely diced2 cloves of garlic, crushed300 g cherry tomatoes10 green olives1 tin chopped tomatoes (400 g)3 tbsp olive oilCoarsely ground black pepperSugar1 tbsp mixed chopped herbs (e.g.thyme, oregano, rosemary)100 g grated Manchego cheese

AccessoriesOvenproof dish 20 x 30 cm

MethodWash and trim the green beans, placein a bowl with 100 ml salted water,cover and cook for 8 minutes at 850 W.Drain the green beans, white beans andkidney beans.

Peel the onions and garlic. Roughlychop the onions and crush the garlic.Wash the cherry tomatoes and drainthe olives. Mix the tinned tomatoes withthe oil, salt, pepper, sugar and herbs,stir into the vegetables and puteverything in an ovenproof dish.

Sprinkle with grated cheese and bake.


Cooking stage 2Oven function: Fan plusTemperature: 160 °CShelf level: 1Duration: 25–30 minutes


Cooking stage 2Oven function: Conventional heatTemperature: 180 °CShelf level: 1Duration: 20–25 minutes + pre-heating


153

Tomato risotto

Preparation time: 60 minutesServes 4–6

Ingredients1 red onion125 g Chorizo (Spanish salami)1 courgette100 g Kalamata olives, (black) pitted2 ½ tbsp olive oil1 tin chopped tomatoes (400 g)375 ml chicken stock200 g Arborio rice30 g butter50 g grated Parmesan cheese2 tbsp parsley, chopped2 tbsp chives, chopped60 g goats' cheese50 g basil leavesOlive oil

AccessoriesMicrowave safe oven dish with lid

MethodPeel and finely dice the onions, finelydice the chorizo and courgettes. Finelychop the olives. Place the onions,chorizo and olive oil in a microwavesafe oven dish and cook.

Add the tomatoes, stock and rice,cover and continue cooking.

Add the courgettes, stir well andcontinue cooking.

Allow the risotto to stand for 2 minutesafter cooking, then add the butter andParmesan. Before serving stir in theparsley, olives and chives and garnishwith goats' cheese and basil.

Recommended settingsOven function: Automatic programmesProgramme: Side dishes \ Rice \ RisottoDuration: approx. 30 minutes



Cooking stage 3Oven function: MicrowavePower level: 850 WShelf level: 1Duration: 8–10 minutes


154

Courgette bake


Ingredients2 courgettes1 onion, finely diced10 g butter1 tsp oregano or marjoram, finelychopped1 slice of white bread, finely diced200 g goats' cheese1 tbsp soured creamSaltFreshly ground black pepper


MethodHalve the courgettes lengthways andscoop out the centres with a teaspoon.Chop the flesh roughly. Sauté the oniongently in the butter and add the fleshfrom the scooped out courgettes andthe herbs.

Crumble the goats' cheese and blendwith the soured cream. Stir into theonion mixture with the diced bread andseason with salt and pepper.

Arrange the courgette halves in asuitable microwave safe oven dish,spoon in the filling and bake uncovered.



Sauces and chutneys

155

Good things come from aboveAsparagus demands it, it gives adessert a completely different twist, andmeat and fish both benefit fromsomething “on top”: we're talking aboutsauce. Whether it's a classic such as aHollandaise, or a new and imaginativecreation, a tasty sauce is the finishingtouch for many dishes. Bring a differentcharacteristic to a meal every time:creamy today, peppery tomorrow,maybe fruity, maybe with a “shot” ofsomething - the choice is yours.

Many dishes require a spicyaccompaniment and hot or cold saucesof all kinds can be served with meat,poultry or fish. Sweet and spicy ormilder chutneys which originate fromIndia go well with grilled or flash-friedfood. Countless variations of saucesand chutneys give favourite dishes thefinal flourish.

Sauces and chutneys

156

Red pepper and chilli sauce


Ingredients2 red peppers1 small red chilli pepper200 g cherry tomatoes2 onions2 cloves of garlic2 tbsp oil1 tsp brown sugar200 ml tomato juiceSaltPepper, freshly groundPaprika powder

MethodWash, halve and de-seed the peppersand chilli pepper. Cut the peppers intopieces and finely chop the chilli.

Peel the onions and garlic. Dice theonions and crush the garlic. Mixeverything with the oil and brown sugar,put in a bowl, cover and cook for8 minutes at 850 W.

Pour in the tomato juice and cook for afurther 6 minutes at 850 W.

Season the sauce with salt, pepper andpaprika.

The sauce is delicious served withpasta or small roast potatoes.



Sauces and chutneys

157

Mango chutney

Preparation time: 60–70 minutes2 jars, each approx. 400 ml

Ingredients4 firm, unripe mangos (approx. 1.5 kg)1 piece fresh ginger (approx. 40 g)4 small red chillies3 limes100 ml cider vinegar150 g unrefined cane sugar

MethodPeel the mangos and cut the flesh awayfrom the stone. Weigh out 750 g fruitflesh and dice it into approx. ½ cmcubes.

Peel the ginger and cut into narrowstrips. Halve and de-seed the chillipeppers and cut into very fine strips.

Squeeze the limes and mix 75 ml of thejuice with the vinegar.

Put the mango and sugar in a bowl,cover and cook at 850 W for approx.8 minutes.

Add the ginger and chilli peppers andcontinue to cook at 450 W for approx.30 minutes.

Add the vinegar and lime juice mixtureand cook at 450 W for a further10 minutes. If the mixture is still notthick enough, continue to cookuncovered for another 5–8 minutes.

Transfer into jars while still warm andwhen cooled, store in the refrigerator.


Cooking stage 2:Function: MicrowavePower level: 450 WShelf level: 1Duration: 30 minutes

Cooking stage 3:Function: MicrowavePower level: 450 WShelf level: 1Duration: 10–18 minutes

TipThis chutney can also be made withapricots or with a mixture of mango andapricots.

Sauces and chutneys

158

Plum chutney

Preparation time: 60–70 minutesMakes 2 jars, each approx. 400 ml

Ingredients750 g plums, stoned50 ml water200 g brown sugar1/2 tsp ground ginger1/2 tsp mace1 piece diced stem ginger50 g raisins2 tbsp vinegar essence

MethodChop the plums into pieces, place in abowl with the water, sugar, spices,stem ginger and raisins, cover and cookfor approx. 10 minutes at 850 W andthen for a further 30-40 minutes at450 W, until the mixture has thickened.

Add the vinegar, cover and cook gentlyfor a further 10 minutes at 450 W.

Chutney should taste very spicy whenhot, as the taste becomes milder as itcools down.


Cooking stage 2Oven function: MicrowavePower level 450 WShelf level: 1Duration: 30–40 minutes


TipA spicy accompaniment for stir fries,grilled beef or pork or for chicken.

Sauces and chutneys

159

Courgette and orange chutney


Ingredients1 courgette1 onion2 cloves of garlic1 apple1 orange100 ml herb vinegar200 g rock sugar1 tsp salt1 tsp mustard seedA pinch of ground cinnamon1/2 tsp curry powder1/2 tsp pink peppercorns

MethodWash the courgette. Peel the onion andgarlic. Crush the garlic. Peel the appleand orange and dice, along with thecourgette and onion.

Put the vinegar and sugar in a glassdish and heat for 5 minutes at 850 W.Add the vegetables, fruit and spices,cover and cook for 10 minutes at600 W.

Transfer the chutney into sterilised jarsand seal.


Cooking stage 2Oven function: MicrowavePower level: 600 WShelf level: 1Duration: 10–12 minutes

TipDelicious with grilled meat and stir fries.

Savoury dishes

160

The tastiest treats in the world!Pizzas, tarts and pies are greatfavourites for all occasions - as asatisfying family supper, as part of abuffet or as a snack when watching TV.Whether it is a combination of mildflavoured pastry and a hearty filling, orthe imaginative twist on traditionaldishes, these savoury recipes will whetyour appetite and inspire you to tryother variations.

Tips on preparationSome of the recipes in this section arecomplete courses and others are tastysnacks to accompany a glass of wine.

Spicy treats can be conjured up withjust a few ingredients from thecupboard.

Many can be made in advance and donot require last-minute attention just asthe first guests arrive.

Savoury dishes

161

Flat bread with yoghurt


Ingredients½ cube of fresh yeast (21 g)200 ml lukewarm milk1 egg100 g natural yoghurt2 tbsp oil2 tsp sugar½ tsp baking powder450 g strong white flour1 tsp salt


MethodDissolve the yeast in the milk and mixtogether with the egg, yoghurt, oil,sugar, baking powder, flour and salt.Cover and leave in a warm place for60 minutes to prove.

Divide the dough into 8 pieces and rollthem out thinly. Place on the glass traylined with baking parchment and bakeuntil golden.


Alternative settingsOven function: Fan plusTemperature: 170–190 °CShelf level: 2Duration: 12–14 minutes + pre-heating

Savoury dishes

162

Savoury cheese biscuits


Dough ingredients150 g plain flour125 g grated Cheddar cheese2 egg yolks125 g butter

For glazingEgg white

Top withCarawayGrated cheesePoppy seedsSesame seedsPaprika powder

AccessoriesBaking parchmentGlass trays

MethodKnead together the flour, cheese, eggyolk and butter to make a smoothdough.

Put in the refrigerator for 1 hour. Thenroll out on a floured surface to athickness of 3 mm.

Using different shaped cutters, cutbiscuits out and place on the glasstrays lined with baking parchment.

Brush with egg white and scattercaraway, poppy seeds, sesame seedsor paprika over, or sprinkle with gratedcheese. Bake until golden.

Recommended settingsOven function: Fan plusTemperature: 170–190 °CShelf level: 2 and 3Duration: 12–17 minutes + pre-heating


TipVariation: cheese whirls. To make these,roll the dough out and cut into approx.10 cm wide strips. Sprinkle the stripswith caraway or chopped almonds andcheese or chopped almonds, cheeseand oregano or chopped almonds,finely diced cheese and ham orchopped pistachios and grated cheese.Roll up the strips tightly with the filling,chill in the freezer and cut into approx.1 cm slices. Place the slices on theglass tray lined with baking parchmentand bake as described above.

Savoury dishes

163

Ham and cheese muffins


Ingredients50 g butter2 eggs1 tsp paprika150 g natural yoghurt220 g plain flour3 tsp baking powder60 g ham, diced2 tbsp chopped chives75 g grated Cheddar cheese

Accessories8 muffin cases ( 7cm)

MethodBeat the butter until creamy. Stir in theeggs, paprika and yoghurt and mixwell.

Sift together the flour and bakingpowder and fold into the mixture. Thenadd the ham, chives and cheese.

Arrange a double layer of muffin caseson a baking tray, divide the mixturebetween the cases and bake untilgolden.


Savoury dishes

164

Pizza variations

Preparation time: 70–80 minutesSufficient for 1 x 30 cm pizza

Dough ingredients125 g strong white flour10 g fresh yeast¼ tsp salt1 tbsp oil70–80 ml lukewarm water

Margherita pizza250 g sliced tomatoes150 g Mozzarella cheese, slicedOlive oilOregano

Onion pizza300 g finely sliced onionsSaltRosemary4 tbsp olive oil

Vegetarian pizza150 g broccoli florets, pre-cooked150 g sliced white mushrooms50 g sliced leeks, pre-cooked150 g Mozzarella cheese, diced

Pepper pizzaOne half each of a red, yellow andgreen pepper, washed and cut intostrips2 sliced tomatoes100 g Emmental cheese, coarselygrated

Salmon pizza200 g salmon, chopped2-3 slices smoked salmon, cut intostrips3 hard-boiled eggs, quartered1/2 tsp oregano100 g grated Cheddar cheese

Leek and Gorgonzola pizza2 tbsp walnut oil for gently frying theleeksSaltPepper100 ml white wine, added to the friedleeks150 g Gorgonzola cheese, diced

Ricotta and basil pizza30 g Ricotta or quark mixed with50 ml double cream2 eggs1 tbsp walnut oilSaltPepper1 tbsp chopped basil, shredded andscattered over the dough2 tomatoes, diced and scattered over100 g Gorgonzola cheese, diced andscattered over the cream/egg mixture

AccessoriesGlass trayor a round baking tray 27 cm

Savoury dishes

165

MethodMix the flour, yeast, salt, oil and watertogether and knead until you have asmooth dough. Leave to prove at roomtemperature for approx. 20 minutes.

Punch down briefly, then roll out on afloured surface to make a circularshape approx. 27–30 cm. Transfer tothe greased glass tray or a Miele roundbaking tray.

Spread some passata over the pizza,and season with salt, pepper andoregano.

Arrange the topping of your choice onthe pizza and bake immediately.

To make a calzone, roll the pizza baseout on a floured surface to make a 30cm circle. Spread the filling of yourchoice over one half of the base. Foldthe other half of the circle over to createa semi-circle. Press the edges togetherfirmly. Place the calzone on the greasedglass tray or a Miele round baking tray,brush the surface with milk and bakeuntil golden.

Recommended settingsOven function: Automatic programmesProgramme: Pizza, Quiche & Co. \Fresh \ Glass tray or Round baking tray\ Normal topping or Deep toppingGlass tray:Duration: Normal topping: approx. 52 minutesDeep topping: approx. 62 minutesRound baking tray:Duration:Normal topping: approx. 42 minutesDeep topping: approx. 55 minutes

Alternative settingsOven function: Fan plusTemperature: 170–190 °CShelf level: 2Duration: 30–35 minutes + pre-heating-Oven function: Conventional heatTemperature: 170–190 °CShelf level: 1Duration: 25–30 minutes + pre-heating

TipDouble the quantities if you want tomake enough dough to cover the entireglass tray and then bake using Fan plusor Conventional heat for 30–40 minutes.

Savoury dishes

166

Grilled baguette slices


Pesto8 baguette slices8 tsp basil pesto8 slices Mozzarella cheese

Tomato6 baguette slices50 g sundried tomatoes in oil100 g diced goats' cheese50 g Ricotta cheese or butter1 tsp chopped basilSaltFreshly ground black pepper

Bruschetta6 baguette slices1 clove of garlic, finely diced3 tbsp olive oil3 tomatoes, diced1 diced gherkinSaltPepperChopped basil

Vegetable crostini12 baguette slices20 g butter150 g courgettes, finely diced120 g peppers, finely diced150 g tomatoes, diced1 clove of garlic, diced1 tbsp fresh mixed herbs (e.g. parsley,basil, thyme)SaltPepper200 g diced Mozzarella

PestoSpread each slice of bread with ateaspoon of pesto. Arrange theMozzarella on top. Pre-heat the grill,then place the slices on the rack andgrill.

TomatoFinely dice the tomatoes and using afork, mix in the Ricotta or butter, basil,salt and pepper. Toast the baguetteslices on one side under the pre-heatedgrill for about 1 minute. Spread thetomato mixture over the untoasted sideand continue grilling.

BruschettaMix the garlic with the olive oil andspread over the slices of bread. Pre-heat the grill, then place the bread onthe rack and grill until golden. Mix thediced tomatoes and gherkin andseason well with salt and pepper.Spread over the toasted bread, scatterwith fresh basil and serve immediately.

Vegetable crostiniSauté the vegetables in the butter andseason well with salt, pepper andherbs. Cool the mixture slightly, thenstir in the Mozzarella. Arrange the slicedbread on the glass tray and spread thevegetable and cheese mixture over.Bake until golden.

Savoury dishes

167

Recommended settingsFor pesto, tomato and bruschetta:Oven function: GrillTemperature: Level 3Shelf level: 3Duration: 10–12 minutes + pre-heating

For vegetable crostini:Oven function: Fan plusTemperature: 160–180 °CShelf level: 1Duration: 10–12 minutes + pre-heating

Alternative settingsFor vegetable crostini:Oven function: Conventional heatTemperature: 180–200 °CShelf level: 1Duration: 10–12 minutes + pre-heating

Savoury dishes

168

Pizza whirls


Dough ingredients120 g quark4 tbsp oil4 tbsp milk1 tsp salt1 egg250 g plain flour5 tsp baking powder

Filling ingredients200 g salami, diced3 tomatoes, diced1 onion, diced50 g quark75 g grated Cheddar cheeseSaltPepperOregano

For glazing1 egg yolk

Top with100 g coarsely grated Cheddar cheese

AccessoriesBaking parchmentGlass trays

MethodMix together the quark, milk, oil, egg,and salt. Sift the baking powder into theflour and stir half into the mixture. Thenknead in the remainder. Divide thedough in half.

Roll the two halves of dough out on afloured surface to make rectanglesmeasuring approx. 40 x 25 cm. Spreadhalf of the filling onto one rectangle.

Roll the dough up, then cut into 8slices. Arrange the slices on the glasstray lined with baking parchment.

Spread the second rectangle with therest of the filling, roll up and slice asbefore. Brush the whirls with egg yolk,scatter with cheese and bake untilgolden.

Recommended settingsOven function: Fan plusTemperature: 150–170 °CShelf level: 1 and 3Duration: 30–40 minutes


Savoury dishes

169

Spicy baked oven nuts


Ingredients400 g mixed whole nuts (e.g. almonds,hazelnuts, macadamia nuts, cashewnuts)1–1½ tsp chilli flakes1½ tsp coarse sea salt1–2 tbsp olive oil


MethodSpread the nuts out on a glass tray. Stirtogether the chilli flakes, salt and oiland mix with the nuts. Roast untilgolden brown.

Stir several times during the cookingprocess.

Recommended settingsFunction: Conventional heatTemperature: 210–230 °CShelf level: 2Baking duration: 10–12 minutes + pre-heating

Alternative settingsFunction: Fan plusTemperature: 190–210 °CShelf level: 2Baking duration: 10–12 minutes + pre-heating

Desserts

170

All's well that ends wellIt's true what they say – no one canresist a delicious dessert. An ice cream,soufflé or fruity confection is the perfectend to a meal, yet requires relativelylittle effort to make. Indeed, the mostsuccessful desserts are often those thatneed the least preparation.

Desserts

171

A luxury pudding is the crowning gloryof a delicious meal, and a fine maincourse should always be followed by anexotic dessert.

The dessert should be a contrast interms of colour and texture to the restof the meal, so that if you are serving acreamy-coloured soup or white sauce,for example, then vanilla ice creamshould be avoided. Similarly a tomatosauce is best not followed bystrawberries!

Tips on preparationStir sweet dishes with custard powder,cornflour, semolina, sago or ricefrequently during cooking to prevent astarch layer and lumps forming.

Always use a high-sided dish whenmaking desserts, so that the milkcannot not boil over.

Rice and sago require time to swell,which cannot be reduced by using themicrowave.

Always dissolve gelatine and chocolateon a reduced power setting (450 W).

The calorie count of some creamdesserts can be reduced bysubstituting cream with stiffly beatenegg white.

Desserts

172

Red berry compote


Ingredients400 g mixed berries (e.g. strawberries,raspberries), fresh or frozen50 ml strawberry syrup1-2 tbsp cornflour2 tbsp cold water20 ml crème de cassis

MethodPut the berries in a glass dish with100 ml water and the strawberry syrup,cover and cook for 5 minutes at 850 W.

Mix the cornflour with 2 tbsp water andthe crème de cassis to a smooth paste.Add to the berries and cook for afurther 2 minutes.

Delicious with vanilla ice cream orhome-made custard.



Desserts

173

Fruit crumble


Ingredients750-800 g sharp dessert or cookingapples65 g sugar (optional)200 g fresh blueberries75 g plain flour90 g brown sugar2 tsp ground cinnamon60 g butter50 g oat flakes50 g pecan nuts

AccessoriesDish 25 cm, heat resistant,microwave safeGlass tray

MethodPeel, quarter and slice the apples.Arrange in a greased, microwave safeand heat resistant dish. Sprinkle withsugar if desired, place on the glass trayand cook.

In the meantime, mix together thebrown sugar and cinnamon. Add theflour, butter, oat flakes and pecan nutsand knead to a crumble mixture.

Arrange the blueberries, then thecrumble mix on top of the apples, andcontinue cooking.

Allow the crumble to cool for10 minutes, then serve with whippedcream or Greek yoghurt.

Recommended settingsOven function: Automatic programmesProgramme: Dessert \ Fruit crumbleDuration: approx. 20 minutes

Alternative settingsCooking stage 1Oven function: MicrowavePower level: 850 WShelf level: 1Duration: 7–13 minutes

Cooking stage 2Oven function: MW + Fan grillPower level/temperature: 300 W +180 °CShelf level: 1Duration: 7–13 minutes

TipPears, apricots or peaches can be usedinstead of apples. The blueberries canbe substituted with raspberries,blackcurrants or sliced bananas.

Desserts

174

Quark soufflé


Ingredients500 g quark100 g caster sugar2 eggs2 tsp vanilla sugar2 packets of custard powder or 125 gsemolinaJuice of 1/2 a lemon1/2 tsp baking powder125 g raisins2 tbsp breadcrumbs30 g butter


MethodMix the quark with the caster sugar,vanilla sugar, eggs, custard powder orsemolina, lemon juice and bakingpowder. Stir in the raisins and pour intoa greased oven dish.

Scatter with breadcrumbs, dot withbutter and cook uncovered.

Recommended settingsOven function: MicrowavePower level: 850 WShelf level: 1Duration: 10–12 minutes

TipYou can use 500 g pitted cherries orchopped apricots or peaches.

Desserts

175

Strawberry swirl


Ingredients300 g strawberries50 g sugar3 leaves of red gelatine3 leaves of white gelatine200 g soured cream150 g natural yoghurt2 tsp vanilla sugar50 g sugar250 ml double cream

MethodSoak the red and white gelatineseparately in cold water for approx.10 minutes. Purée the strawberries withthe sugar. Remove the red gelatinefrom the water and gently squeeze outthe excess water. Dissolve the gelatinefor approx. 15 seconds at 450 W. Mixwith a little strawberry purée, then stirinto the rest of the fruit, making sure itis thoroughly mixed.

Combine the soured cream with theyoghurt, vanilla sugar and sugar.Remove the white gelatine from thewater and gently squeeze out theexcess water. Dissolve for approx.15 seconds at 450 W. Mix with a little ofthe soured cream mixture, then stir intothe rest of the soured cream mixture.Refrigerate until the mixture begins toset.

Whip the cream into stiff peaks and foldinto the soured cream mixture. Spooninto serving dishes and swirl somestrawberry purée into each one. Chillbefore serving.

Recommended settingsDissolving gelatine:Oven function: MicrowavePower level: 450 WShelf level: 1Duration: 15 seconds

Desserts

176

Bread and butter pudding


Ingredients14 slices white bread80 g softened butter, unsalted8 egg yolks150 g caster sugar1 vanilla pod300 ml milk300 ml double cream100 g raisins

Top withSugar

AccessoriesShallow ovenproof dishSaucepan

MethodGrease the oven dish with a little butter.

Cut the crusts off the bread, spread therest of the butter on the bread slicesand halve diagonally.

Mix the egg yolk and sugar together ina bowl.

Halve the vanilla pod lengthways andheat up in a pan with the milk andcream. Remove the vanilla pod andslowly add the milk to the egg andsugar mixture, stirring constantly.

Arrange half of the bread in the dish,scatter the raisins over it and top withthe remainder of the bread.

Pour the warm egg and milk mixtureevenly over the bread and allow to soakfor 20 minutes. Then scatter with a littlesugar and place in the pre-heated oven.

Recommended settingsOven function: Automatic programmesProgramme: Dessert \ Bread and butterpuddingDuration: approx. 35 minutes

Alternative settingsCooking stage 1Oven function: Fan plusTemperature: 190 °C


Desserts

177

Lemon mousse


Ingredients250 g natural yoghurt50 g crème fraîcheJuice of 2 lemons2 tsp vanilla sugar90 g sugar4 leaves of gelatine250 g double cream500 g mixed fruits of the forest, frozen50 g caster sugar

MethodSoften the gelatine in cold water forapprox. 10 minutes, squeeze gently toremove excess water and dissolve forapprox. 15 seconds at 450 W.

Combine the yoghurt, crème fraîche,lemon juice, vanilla sugar and sugar.Add the gelatine to approx. 1 tbsp. ofthe yoghurt mixture and then stir intothe rest of the yoghurt mixture. Chill.

When the mixture begins to stiffen, foldin the whipped cream.

Sprinkle the fruit with sugar and if usingfrozen fruit, place in a suitablemicrowave safe dish and defrost forapprox. 10 minutes at 150 W. Arrangethe fruit on 4 dessert plates withscoops of the yoghurt mixture andgarnish with sprigs of lemon balm orspirals of lemon zest.

Recommended settingsDissolving gelatine:Oven function: MicrowavePower level: 450 WShelf level: 1Duration: 15 seconds

Defrosting fruit:Oven function: MicrowavePower level: 150 WShelf level: 1Duration: 10 minutes

TipTo get more juice from your lemons, rollthe uncut lemons firmly with the palmof your hand on the worktop or a firmsurface before squeezing.

Drinks

178

Relaxing momentsDrinks – they warm us up, cool usdown, soothe us and lift our mood, butwhat do they all have in common? Wefeel their magical effects quicker thanany food and they flow through ourbodies, bringing us a sense of well-being. Drinks create atmospheres whichneed no explanation, especially whenyou make them with aromatic coffee –or a good dash of something stronger.Serve one of these delicious drinks toyour guests and they will instantly feelwelcome.

Tips on preparationDo not heat liquids for much longerthan the times given. If necessary, heatfor slightly longer when the cookingduration has elapsed.

Do not heat strong alcohol neat. Thereis a danger of it igniting.

Flash boiling can be avoided by stirringliquids before heating them. Afterheating, wait at least 20 seconds beforeremoving the container from the oven.In addition, during heating a glass rodor similar item, if available, can beplaced in the container.

When heating drinks, you can alsoselect a higher microwave powersetting of 1000 W, depending on themodel. Heating times are reduced forsmaller quantities.

Drinks

179

Orange coffee


Ingredients375 ml strong coffee4 tsp caster sugar80 ml orange liqueur125 g double cream2 tsp vanilla sugar

MethodMix together the coffee, sugar andorange liqueur. Pour into a suitable jugand heat uncovered for 4 minutes on850 W. Divide the drink equallybetween four cups.

Beat the cream with the vanilla sugaruntil stiff. Spoon onto the hot coffeeand serve immediately.

Recommended settingsOven function: MicrowavePower level: 850 WShelf level: 1Duration: 4 minutes

Drinks

180

Iced mocha


Ingredients250 ml freshly made coffee20 g dark chocolate1 pinch of cinnamon1 pinch of cardamom1 tsp brown sugar2 tbsp rum250 g vanilla or stracciatella ice cream

MethodMix together the coffee, chocolate,cinnamon, cardamom, sugar and rum ina suitable jug and heat for 4 minutes at450 W, until the chocolate has melted.Cool slightly.

Pour into 2 glasses. Scoop the icecream into the coffee mixture. Top withcream and grated chocolate.

Recommended settingsOven function: MicrowavePower level: 450 WShelf level: 1Duration: 4 minutes

TipCardamom is a member of the gingerfamily. The white or green pods containseeds which are rich in aromatic oils.These can be used whole in somedishes, or can be dried and ground intoa powder.

Jams and preserves

181

Making jamMaking your own jams and preserves isan excellent way of using up surplushomegrown fruit so you and your familycan enjoy delicious jams at any time,regardless of seasonal availability.

Tips on preparationOnly use ripe, blemish-free fruit to makejam. Weigh all of the ingredientscarefully.

Do not change the quantity given forthe sugar.

Special sugars or agents are availablefor low-sugar preserves. Their shelf lifeis slightly shorter than jams made withnormal jam sugars.

To test the setting point of jam, place afew drops on a saucer and tip thesaucer a little. If the jam is very runny, itneeds to be cooked for longer. If it runsfor 2-3 cm before solidifying, it is ready.Use a large, high-sided container tomake jam and only fill it one third full.The contents will bubble up duringcooking and can easily boil over.

If using screw-top jars, fill whilst the jamis hot, screw the lids on tightly andstand the jars upside down on their lidsfor 5 minutes. Then turn them the rightway up again.

If you are freezing fruit in the summer, itis a good idea to freeze it in suitablequantities for making jam later in theyear.

Jams and preserves

182

Peach jam


Ingredients500 g peach flesh500 g jam sugar1 sachet citric acid3 tbsp apricot liqueur or Campari

MethodCut the peach flesh into chunks.

Put the peach chunks in a bowl with thejam sugar and citric acid, puréecoarsely, cover and cook.

Stir frequently.

Add the apricot liqueur or Campari.

Pour the hot conserve into sterilisedscrew-top jars and seal immediately.Stand the jars upside down on their lidsfor approx. 5 minutes, then turn themthe right way up again.


Jams and preserves

183

Plum compote

Preparation time: 300–360 minutesMakes 4-5 screw-top jars, each approx. 400 ml

Ingredients2.5 kg ripe plums125 g caster sugar

AccessoriesGourmet oven dishor glass tray

MethodStone the plums, chop them up roughlyand place them in an oven dish or inthe glass tray. Sprinkle with sugar, allowto stand for approx. 3 hours, then cookuncovered. Once bubbling, turn thetemperature down and continue tocook.

Stir frequently during cooking. Theplum compote should only cook verygently.

Do not allow it to become too thick, asit continues to thicken as it cools.

When cooled transfer the plumcompote into sterilised screw-top jarsand seal immediately.

Stand the jars upside down on their lidsfor approx. five minutes, then turn themupright again.

Recommended settingsOven function: Fan plusBoiling temperature: 190–210 °CCooking temperature: 140–160 °CShelf level: 1Duration: 100–120 minutes

TipPlum compote can also be frozen insuitable containers. Colour and flavourare both well retained at lowtemperatures.

Jams and preserves

184

Sour cherry and vanilla conserve

Preparation time: 15–20 minutesMakes 1 jar, approx. 400 ml

Ingredients300 g sour cherries (frozen)150 g jam sugar1 vanilla pod2 tbsp kirsch (optional)

MethodPlace the cherries, jam sugar andvanilla pod in a suitable container, mix,cover and cook.

Stir frequently.

Stir in the kirsch if desired.

Pour the hot conserve into sterilisedscrew-top jars and seal immediately.Stand the jars upside down on their lidsfor approx. 5 minutes, then turn themthe right way up again.


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H6000BM recipe book

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microwave combination oven cookbook...may get very hot. bread rolls 2 rolls place on the rack. do...

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