speed oven cookbook - miele 5 walnut muffins 54 butter biscuits 55 gingerbread

Speed oven cookbook

Foreword

3

Dear Gourmet,

When families come together, it is oftenaround the dining table and so oftenwhen people enjoy each other'scompany, food is at the centre of theoccasion.

We are privileged in being able tocontribute to this by helping you enjoyyour love of cooking. Every day,knowledge, curiosity, routine and theunexpected all converge in our Mieletest kitchen.

We have condensed our experience,passion and pleasure of experimentingwith food into this cookbook bycreating recipes that are as imaginativeas they are successful. We hope thatyou will enjoy the results as much asyou do the cooking.

If you have any questions or comments,please give us a call on the number atthe back of this booklet.

Happy cooking from

Your Miele Test Kitchen

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 hazelnut streusel.......................................................................................... 23Apple cinnamon cake ............................................................................................ 24Apricot streusel cake ............................................................................................. 25Belgian sponge cake ............................................................................................. 26Pear cake with almond topping ............................................................................. 27Gateau.................................................................................................................... 28

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

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

Contents

5

Walnut muffins ....................................................................................................... 54Butter biscuits ........................................................................................................ 55Gingerbread ........................................................................................................... 56Almond macaroons................................................................................................ 57Mango and coconut puffs...................................................................................... 58Mocha macaroons ................................................................................................. 59Choc rum raisin squares ........................................................................................ 60Vanilla biscuits ....................................................................................................... 61Flat bread............................................................................................................... 62Plaited loaf ............................................................................................................. 63Yoghurt and nut bread ........................................................................................... 64White bread in tin ................................................................................................... 65Quick herb ciabatta................................................................................................ 66Olive bread............................................................................................................. 67Raisin loaf .............................................................................................................. 68Bacon or herb baguettes ....................................................................................... 69White bread............................................................................................................ 70Ginger loaf.............................................................................................................. 71

Snacks and starters ............................................................................................. 72Palermo style pastry puffs ..................................................................................... 73Salmon terrine........................................................................................................ 74Marinated capsicums............................................................................................. 75Baked artichoke hearts .......................................................................................... 76

Soups and stews .................................................................................................. 77Tips on preparation and general information......................................................... 77Prawn curry soup................................................................................................... 79Chicken risotto....................................................................................................... 80Pumpkin soup ........................................................................................................ 81Cream of sweetcorn soup...................................................................................... 82Minestrone ............................................................................................................. 83Borscht................................................................................................................... 84Tomato soup with basil cream ............................................................................... 85Viennese gardener's soup ..................................................................................... 86

Bakes..................................................................................................................... 87Eggplant moussaka ............................................................................................... 88Chicken and mushroom pie................................................................................... 89Chicory gratin......................................................................................................... 91Salmon lasagne ..................................................................................................... 92Pasta bake ............................................................................................................. 93Zucchini moussaka ................................................................................................ 94

Contents

6

Vegetarian dishes................................................................................................. 95Broccoli and mushroom bake................................................................................ 96Mushroom lasagne ................................................................................................ 97Cheese dumplings ................................................................................................. 98Spinach lasagne with fetta..................................................................................... 99Vegetable lasagne................................................................................................ 100

Fish ...................................................................................................................... 102Tips on preparation and general information....................................................... 102Fish curry ............................................................................................................. 104Fish on a bed of vegetables................................................................................. 105Salmon on a bed of spring vegetables ................................................................ 106Fish casserole ...................................................................................................... 107Paella.................................................................................................................... 108Prawn kebabs ...................................................................................................... 109Flounder fillet on a bed of spinach ...................................................................... 110Salmon in a horseradish crust ............................................................................. 111Pikeperch in a herb and cream sauce ................................................................. 112

Meat and poultry ................................................................................................ 113Meat: preparation tips and information................................................................ 114Poultry: preparation tips and information............................................................. 115Sirloin joint / Fillet of beef .................................................................................... 116Braised beef ......................................................................................................... 117Hash..................................................................................................................... 118Roast pork ........................................................................................................... 119Pork fillet in a Roquefort sauce............................................................................ 120Pork fillet in puff pastry ........................................................................................ 121Meat loaf .............................................................................................................. 122Belgian meat loaf ................................................................................................. 123Roast veal in a cream sauce................................................................................ 124Veal knuckle ......................................................................................................... 125Leg of lamb .......................................................................................................... 126Saddle of lamb baked in a mustard and herb crust ............................................ 127Duck with oranges ............................................................................................... 128Chicken ................................................................................................................ 129Spicy chicken breast with eggplant ..................................................................... 130Chicken in a mustard cream sauce ..................................................................... 132Stuffed turkey....................................................................................................... 133Stuffed turkey breast ........................................................................................... 134Turkey drumsticks with chutney .......................................................................... 135Haunch of hare..................................................................................................... 136Saddle of hare...................................................................................................... 137

Contents

7

Rabbit in a mustard sauce ................................................................................... 138Saddle of venison ................................................................................................ 139

Vegetables and side dishes .............................................................................. 140Tips on preparation and general information....................................................... 140Stuffed eggplants................................................................................................. 142Jacket potatoes ................................................................................................... 143Cauliflower in a mustard sauce............................................................................ 144French beans tossed in tomatoes and breadcrumbs .......................................... 145Chicory bake........................................................................................................ 146Gnocchi................................................................................................................ 147Herby spätzle au gratin ........................................................................................ 148Cucumber salad with a variety of sauces ............................................................ 149Potato cheese gratin ............................................................................................ 150Kohlrabi and cress gratin ..................................................................................... 151Brussels sprouts au gratin ................................................................................... 152Gourmet potatoes................................................................................................ 153Spanish bean bake .............................................................................................. 154Tomato risotto ...................................................................................................... 155Zucchini bake....................................................................................................... 156

Sauces and chutneys......................................................................................... 157Red capsicum and chilli sauce ............................................................................ 158Mango chutney .................................................................................................... 159Plum chutney ....................................................................................................... 160Zucchini and orange chutney............................................................................... 161

Savoury snacks .................................................................................................. 162Flat bread with yoghurt ........................................................................................ 163Savoury cheese biscuits ...................................................................................... 164Ham and cheese muffins ..................................................................................... 165Pizza variations .................................................................................................... 166Grilled baguette slices ......................................................................................... 168Pizza whirls .......................................................................................................... 170Spicy baked oven nuts ........................................................................................ 171

Desserts .............................................................................................................. 172Red berry compote .............................................................................................. 173Fruit crumble ........................................................................................................ 174Quark soufflé........................................................................................................ 175Strawberry swirl ................................................................................................... 176Bread and butter pudding.................................................................................... 177Lemon mousse .................................................................................................... 178

Contents

8

Drinks .................................................................................................................. 179Orange coffee ...................................................................................................... 180Iced mocha .......................................................................................................... 181

Jams and preserves........................................................................................... 182Peach jam ............................................................................................................ 183Plum conserve ..................................................................................................... 184Sour cherry and vanilla conserve......................................................................... 185

Introduction

10

Oven functionsA variety of oven functions are used inthe recipes. Depending on model, yourspeed oven has further Oven functions/Special applications which are not usedin the following recipes.For information on their use, pleaserefer to the Operating and installationinstructions.

Automatic programmes Depending on model, your speed ovenhas a variety of Automatic programmes.They are all listed under Automaticprogrammes . Even if the appropriate Automaticprogramme is not available, you canstill make all the recipes by using thealternative settings.

Food probeA food probe is supplied with somespeed ovens depending 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.

Cooking containersDepending on function, the cookingcontainers used must be microwavesafe and heat resistant. Please followthe instructions given in the operatingand installation instructions aboutsuitable cooking containers.

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

11

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 temperatureof over 100 °C is set, all heatingelements are switched on to bring theoven up to the desired temperature asrapidly as possible.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 menu option"Heating-up phase – normal" or "Rapidheat-up – Off".

Quantities and weightsAbbreviations

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

1 teaspoon is approx.

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

1 tablespoon is approx.

– 10 g flour / cornflour / breadcrumbs– 15 g sugar– 20 ml liquid– 10 g mustard

1 packet equals

– 8 g vanilla sugar– 8 g whipped cream stiffener– 16 g 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

12

Practical tips

Food Quantity/Weight Power level [W]

Duration [min.]

Notes

Melting butterand margarine

100 g 450 1–2 Do not cover

Meltingchocolate

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

Dissolvinggelatine

1 packet +2 ½ tbsp. water

450 00:15–00:20 Do not cover, stir halfwaythrough dissolving

Preparing flantopping/jellyglaze

1 packet + 250 ml liquid

450 4–5 Do not cover, stir halfwaythrough heating

Proving yeastdough

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

Popcorn 1 tbsp. (20 g)popcorn

850 5–7 Place popcorn in a 1 litrecontainer, cover and cook,sprinkle with icing sugar or

salt after cookingMicrowavepopcorn

Approx. 100 g max. 4 Do not leave unattended

Temperingcitrus fruits

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

Chocolatemarshmallow

20 g 600 00:15–00:20 Heat uncovered on a plate

Decrystallisinghoney

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

Steeping oil forsalad dressing

125ml 150 1–2 Heat uncovered on agentle heat

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

Microwave function

13

-

Food Quantity/Weight Power level [W]

Duration [min.]

Notes

Bacon 100 g 850 2–3 Cover with kitchen paperMarinating meat 1000 g 150 15–20 Marinate in a covered

container, turning halfwaythrough

Softening icecream

500 g 150 2 Place open ice creamcontainer in microwave

Soaking driedfruit

250 g 80 20 Add a little water, do notcover

Porridge 250 ml milk + 4 tbsp. porridge

oats

850 + 150

2–3 + 2–3

Heat the milk in a coveredbowl, stir in the oats and

continue cookingSkinningtomatoes

Makes 3 450 7–8 Cut a cross shape into thetop of each tomato, cover,and heat in a little water.

The skins will slip offeasily. Take care, as thetomatoes may get very

hot.Bread rolls Makes 2 Place on the rack. Do not

cover, turn halfwaythrough defrosting.

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

Preparingcustard royale

150 g from 2eggs, 4 tbsp.

cream, salt andgrated nutmeg

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

cover and cook

Strawberry jam 300 gstrawberries

300 g jam sugar

850 7–9 Mix the fruit and sugar in adeep container, cover and

cook

Accessories and care products available to order

14

Original Miele accessories will helpyou get the best out of yourappliance.Miele accessories are designed inform and function specifically forMiele appliances and are testedintensively to Miele standards.All products can be ordered via theinternet at www.miele-shop.com orfrom Miele.

Round baking tray HBF 27-1

This circular pan is suitable for cookingpizzas, flat cakes made with yeast orwhisked mixtures, sweet and savourytarts, baked desserts, and can also beused for frozen cakes.

The surface has been treated withPerfectClean, eliminating the need forbaking paper or greasing the tray inmost cases.This surface is also veryresistant to cutting and scratching.

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

HUB oven dishes and HBDoven dish lidsThe Miele Gourmet dishes are suitablefor bakes, stews, gratins, pasta dishes,soups and casseroles, as well as forroasts and roulades. The larger dishcan take a whole goose, the smaller aduck.

The Gourmet dishes have a non-stickcoating, reducing the amount of fatneeded in cooking and making cleaningquicker and easier.

Accessories and care products available to order

15

The oven dishes have depths of 22 cmor 35 cm. They have the same widthand height.

HUB 61-22/HUB 62-22*

HUB 61-35

* Suitable for induction cooktops

The dish is used on the rack on shelflevel 1.

Gourmet dish lids in high quality,temperature resistant stainless steel areavailable for both dishes.

HBD 60-22 HDB 60-35

The oven dish HUB 61-35 cannot beused in conjunction with its lid becausethe total height of these two itemsexceeds the height of the oven cavity.

Do not use the dish or the lid withmicrowave cooking functions.

Original Miele care productsMiele have developed and tested avariety of cleaning and care products,such as the Original Miele oven cleaner,to help you get the best out of yourMiele appliances and to keep thempristine for years to come.

Original Miele oven cleanerThe Original Miele oven cleaner givesbest cleaning results and is suitable forremoving the most stubborn soiling.The gel formula is even suitable forvertical surfaces and dissolvespersistent and burnt-on residues. Thisoven cleaner is particularly suitable forquick and easy cleaning ofPerfectClean surfaces.

Baking

16

Truly scrumptiousHomemade 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? Orcrispy? 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 baking time has elapsed tocheck whether the cake is baked. If theskewer comes out clean, the cake isready, but if crumbs or moist cakeresidues are clinging to the skewer,carry on baking it until it is done.

Cakes baked in a tin should be left tostand for approx. 10 minutes beforeturning out.Loosen the edges with a knife and turnout the cake. If the cake is still stickingto the tin, place a damp cloth over thetin and wait until the resulting steamseparates the cake from the tin.

Baking

17

If the cake mixture rises too much andthen collapses at the end of thecooking time, it was probably beatenfor too long or too much liquid wasadded to it.

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

Chilled butter is better for working intoa smooth, non-sticking kneaded dough.

Sponge cake mixture should be bakedimmediately. Bake flan cases a daybefore filling to allow the sponge baseto settle more evenly. Swiss roll shouldbe turned out immediately onto a damptea towel, or a tea towel sprinkled withsugar, then rolled up with the help ofthe 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, silicone andmetal are suitable. Metal containers canoccasionally cause sparking. In thiscase, place the container in a differentposition on the rack or on the glasstray. If sparking continues, or ifcrackling noises can be heard, thecontainer is unsuitable.

Baking

18

Amaretto almond gateau

Preparation time: 55–65 minutesServes 12

Dough ingredients4 egg yolksZest of 1 lemonPulp of 1 vanilla pod100 g icing sugar4 egg whites50 g plain flour1 ¹/₂ tsp baking powder100 g ground almonds, unblanched5 tbsp. Amaretto

Ingredients for the topping50 g icing sugar1 tbsp. Amaretto

To sprinkle on top:40 g chopped almonds

Accessories 26 cm springform cake tin

Preparation

Beat together the egg yolk, vanilla pulp,lemon zest and icing sugar untilcreamy. Beat the egg whites until stiffand then fold them in. Mix the bakingpowder, flour and ground almondstogether and fold into 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 spread overthe cake.

Lightly dry roast the almonds in a panand sprinkle on top.

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

Alternative settingsOven function: Conventional HeatTemperature: 150–170 °CShelf level: 1Duration: 40–50 minutes

Baking

19

Apple pyramids

Preparation time: 40–50 minutesMakes 8

Ingredients8 sheets puff pastry (approx. 300 g,frozen)1–2 sharp dessert apples, finelychopped30 g marzipan, finely diced30 g coarsely chopped hazelnuts30 g raisins soaked in rum2 tbsp. sugar and cinnamon mixed

To glaze:1 egg white1 egg yolk½ tbsp. milk

AccessoriesGlass tray

Preparation

Defrost and roll the pastry out on afloured surface to 8 squares(approx. 15 x 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.

Arrange the apple pyramids on theglass tray rinsed in cold water andbrush with a mixture of milk and beatenegg yolk. Bake until golden.

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

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

Useful tipSharp apples provide a fruitier flavourthan sweet apples.

Baking

20

Apple tart


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

Topping ingredients600 g apples, peeled and sliced

Caramel ingredients100 g sugar20 ml apple juiceJuice of ¹/₂ a lemon

To dust:Icing sugar

AccessoriesFlan tin 26 cm

Preparation

Mix 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 sugar in a pan on the cooktopusing a high setting and constantly stiruntil you have a golden brown caramel.Deglaze the pan with apple juice andlemon juice then pour the caramel overthe apples and place the tart in the pre-heated oven.

After cooking, leave to cool then dustwith icing sugar.



Useful 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 butter or margarine150 g sugar8 g 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


Preparation

Cream together the butter or margarine,sugar and vanilla sugar. Beat in theeggs one 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.Score the top of each quarter andgently press into the cake mixture withthe scored 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 spongeProgramme duration: approx. 60minutes

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

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

Baking

22

Apple pie


Dough ingredients300 g plain flour¹/₂ tsp. baking powder200 g butter or margarine, softened100 g sugar8 g vanilla sugar1 egg

Topping ingredients1000 g sharp dessert or cooking apples50 g raisins50 g sugar¹/₂ tsp. cinnamon1 ½ tbsp. water

For dusting or glazing1 egg yolk beaten into a little milk


Preparation

Rub the butter into the dry ingredients,add the egg and mix to form a smoothdough.

Press approx. 2/3 of the dough evenlyinto the bottom of a greased andfloured springform tin to make thebase. Form a rim about 2 cm higharound the edges of the tin and blindbake (not necessary with Intensive bakeand 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. Leave to cool and then placein the (blind-baked) pastry case.

Roll the remaining pastry out on afloured surface and place it over theapples. Press the edges together, thenbake.

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 pieProgramme duration: approx. 75minutes

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

Baking

23

Apple hazelnut streusel


Dough ingredients200 g melted butter350 g plain flour1 tsp. baking powder150 g sugar8 g vanilla sugar60 g hazelnut brittle, crushed

Topping ingredients1000 g sharp dessert or cooking apples50 g sugarZest of 1 lemonJuice of 1 lemon


Preparation

Mix the flour, baking powder, sugar andvanilla sugar together. Add the slightlycooled butter. Rub together to make acrumbly mixture.

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 streuselProgramme duration: approx. 63minutes

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

24

Apple cinnamon cake


Ingredients225 g softened butter200 g 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

Preparation

Beat the butter until creamy and addthe sugar and eggs a little at a time.Fold in the flour, cinnamon and bakingpowder.

Then fold the apples and cranberriesinto the mixture.

Pour the mixture into a ring tin dustedwith breadcrumbs and bake untilgolden.


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 quark3 tbsp. milk4 tbsp. oil1 egg100 g sugar8 g vanilla sugarA pinch of salt400 g plain flour6 tsp. baking powder

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

Streusel200 g plain flour125 g sugar8 g vanilla sugar125 g butter, diced and softened¹/₂ tsp. cinnamon


Preparation

Mix together the quark, milk, oil, egg,sugar, vanilla sugar and salt. Sift thebaking powder into the flour and stirhalf into the mixture. Then knead in theremainder.

Roll the dough out on the glass tray andthen place the apricots on top.

Combine the flour, sugar, vanilla sugar,butter and cinnamon to produce acoarse crumbly texture and scatter overthe apricots. Bake until golden.



Useful tipThis cake can also be made withplums, morello cherries orgooseberries.

Baking

26

Belgian sponge cake

Preparation time: 75 minutesServes 12

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

Optional:100 g plain chocolate drops100 g finely chopped dried fruit100 g chopped nuts1 tsp vanilla essence1 tsp. ground cinnamon

AccessoriesØ 26 cm springform cake tin

Preparation

Separate the eggs. Beat the butter,sugar, salt and egg yolks until creamy.

Beat the egg whites until stiff. Carefullyfold half of the beaten egg whites intothe sugar and egg yolk mixture. Sift theflour and baking powder and foldthrough the egg mixture. Lastly, foldthrough the remaining egg whites.

Fold in additional chocolate, cinnamon,vanilla, dried fruit or nuts if desired.Then pour into the greased springformtin and bake in a pre-heated oven untilgolden.

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

Alternative settingsPre-heat: YesOven function: Fan PlusTemperature: 190 °C-Cooking stage 1:Oven function: Fan PlusTemperature: 150 °CDuration: 57–63 minutesShelf level: 2

Useful tipFor a stronger taste, substitute 200 gsugar with 50 g honey.

Baking

27

Pear cake with almond topping


Dough ingredients375 g plain flour100 g sugar16 g vanilla sugar200 g butter or margarine, softened1 egg

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

Ingredients for the topping450 g crème fraîche2 tbsp. cornflour3 eggs50 g sugar16 g vanilla sugar1 ¹/₂ tsp. cinnamon30 g flaked almonds


Preparation

Combine the flour, sugar, vanilla sugar,butter and egg and knead to a smoothdough. Roll out onto the glass tray.

Drain the pears well. If using freshpears, stew them briefly. Cut into 1 cmslices and arrange on top of the pastrybase.

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

Pour over the pears. Scatter with flakedalmonds and bake until golden.

Recommended settingsOven function: Intensive BakeTemperature: 170 °CShelf level: 2Duration: 50–60 minutes

Alternative settingsOven function: Fan PlusTemperature: 150–170 °CShelf level: 2Duration: 55–65 minutes-Oven function: MW + Fan PlusPower level/Temperature: 150 W + 160°CShelf level: 2Duration: 45–55 minutes

Baking

28

Gateau


Basic mixture4 egg whites2 tbsp. hot water175 g sugar4 egg yolks200 g plain flour2 tsp. baking powder

Luxury mixture6 egg whites180 g sugar8 g vanilla sugar6 egg yolks90 g plain flour90 g cornflour


Preparation

Beat the egg whites (with the hot waterif using the basic recipe) until stiff.Slowly add the sugar (and the vanillasugar if using the luxury recipe), beatingafter each addition and then fold in thebeaten egg yolk.

Sift together the baking powder orcornflour (depending on recipe) with theflour and gently fold into the egg whitemixture.

Lightly grease a springform tin and linewith baking paper. Pour the mixture intothe tin, and bake until golden.

After baking, loosen around the edgesusing a sharp knife. Turn the cake outand remove the baking paper. Cuthorizontally through the cake twice tomake 3 layers. Fill with your choice ofprepared filling.

Baking

29

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Gateau \ 4 eggs or5-6 eggsDuration:– Basic mixture: approx. 29 minutes– Luxury mixture: approx. 45 minutes

Alternative settingsOven function: Conventional HeatRapid Heat-up: OffTemperature: 170–190 °CShelf level: 1Duration:– Basic mixture: 20–25 minutes + pre-heating– Luxury mixture: 35–40 minutes + pre-heating-Oven function: Fan PlusRapid Heat-up: OffTemperature: 160–180 °CShelf level: 1Duration:– Basic mixture: 30–35 minutes– Luxury mixture: 40–50 minutes

Useful tipIf making a sponge flan to fill with fruit,halve the quantities given above for thebasic recipe and, using the sametemperature, reduce the duration byapprox. 5 minutes. To make a chocolatesponge base, add 1-2 teaspoons ofcocoa powder to the flour mixture.

Baking

30

I. Quark and cream filling

Ingredients500 g quark100 g sugar100 ml milk8 g vanilla sugarJuice of 1 lemon12 leaves of white gelatine500 ml cream

To dust:Icing sugar

Preparation

Mix together the quark, sugar, milk,vanilla sugar and lemon juice. Soak thegelatine in cold water for about 10minutes. Squeeze the gelatine, thendissolve it for 20 seconds using 450 Wmicrowave power or in a pan on a verylow cooktop setting.

Stir a little of the quark mixture into thegelatine and when cool, add thismixture to the remainder of the quarkmixture. Stir several times as itthickens. When visible traces are left inthe mixture after running a fork throughit, fold in the semi-whipped cream.

Place one layer of cake on a servingplatter and spread half of the quarkmixture over it. Top it with another layerof the cake. Add the other half of themixture, then top it with the final pieceof the cake. Place in the refrigerator tochill and then dust with icing sugarbefore serving.

Useful tipFor a fruity variation, add about 300 gof bottled and drained morello cherries,mandarin segments or apricot pieces tothe quark mixture.

Baking

31

II. Cappuccino filling

Ingredients100 g dark chocolate6 leaves of white gelatine80 ml espresso500 ml cream16 g vanilla sugar80 ml coffee liqueur1 tbsp. cocoa powder

To dust:Cocoa powder

Preparation

Melt the chocolate and beat the creamuntil semi-whipped. Soak the gelatine incold water for about 10 minutes.Squeeze the gelatine, then dissolve itfor 20 seconds using microwave powerat 450 W or in a pan on a very lowcooktop setting. Leave to cool slightly.Stir half the espresso and half thecoffee liqueur into the gelatine and addto the whipped cream. Put about2 tbsp. of the cream to one side. Dividethe rest of the cream in half and stir thevanilla sugar into one half and themelted chocolate and cocoa powderinto the other.

Place one layer of cake on a servingplatter 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 piece ofcake. Spread the cream you put to oneside over the top of the cake and dustwith a little cocoa powder beforeserving.

Baking

32

Yeast butter cake


Dough ingredients30 g fresh yeast150–200 ml lukewarm milk400 g plain flour50 g sugarA pinch of salt40 g softened butter1 egg yolk

Topping ingredients125 g softened butter150 g flaked almonds100 g sugar8 g vanilla sugar


Preparation

Place the flour, butter, crumbled yeast,sugar, salt and egg yolk in a mixingbowl. Add enough milk to blend into asmooth, velvety dough.

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 about10 minutes and then bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Yeast butter cake \Glass trayProgramme duration: approx. 28minutes

Alternative settingsOven function: Conventional HeatRapid Heat-up: OffTemperature: 160–180 °CShelf level: 1Duration: 20–25minutes + pre-heating-Oven function: Fan PlusRapid Heat-up: OffTemperature: 150–170 °CShelf level: 2Duration: 25–30 minutes

Useful tipHomemade vanilla sugar: Cut a vanillapod in half lengthways and cut eachhalf into 4–5pieces. Place in a liddedglass jar with 500 g of sugar and leavefor 3 days to absorb the flavour. For aneven more intense flavour, scrape thepulp out of the vanilla pod and add thisto the sugar.

Baking

33

Cappuccino crumble slices


Dough ingredients350 g melted butter or margarine500 g plain flour250 g sugar8 g vanilla sugarA pinch of salt2 tsp. baking powder

Topping ingredients25 g melted butter or margarine500 g quark6 egg yolks150 g sugar8 g vanilla sugar6 tsp. instant cappuccino powder1 ½ tbsp. almond liqueur1 tbsp. cornflour6 egg whites


Preparation

Mix the flour, sugar, vanilla sugar,baking powder and salt together. Addthe butter and rub together to make acrumbly 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 filling, combine the butter,quark, egg yolks, sugar, vanilla sugar,cappuccino powder, liqueur andcornflour. Beat the egg whites until stiff,then fold into the quark mixture. Spreadover the pastry base.

Scatter the remaining third of thecrumble mixture over the quark mixtureand bake until golden.

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

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 sugar16 g vanilla sugar4 eggs150 g plain flour1 tsp. baking powder100 ml espresso coffee or 2 tsp. instantespresso powder100 g chocolate drops100 g hazelnuts, ground

Ingredients for the topping200 g icing sugar2 tbsp. espresso1 tbsp. coffee, mocha or whisky liqueur


Preparation

Beat the butter until creamy, graduallyadding the sugar, vanilla sugar andeggs alternately. Sift the flour andbaking powder and fold into thecreamed mixture, followed by theespresso or espresso powder and nuts.Finally stir in the chocolate drops.

Spread the dough onto the greasedglass tray and 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: 20–25minutes + pre-heating

Baking

35

Lemon drizzle cake

Preparation time: 50 minutes

Ingredients225 g softened butter225 g sugar4 eggsGrated zest of 2 lemons225 g plain flour2 tsp. baking powder

Ingredients for the toppingJuice of 2 lemons90 g sugar

Accessories1 glass baking dish, 25 cm longGlass tray

Preparation

Grease a loaf tin and line with bakingpaper.

Beat the butter and caster sugar untilcreamy. Gradually beat in the eggs.

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

Pour the mixture into the cake tin,flatten the mixture with the back of aspoon and place in the pre-heated ovenon the glass tray and bake until golden.

While the cake is baking, mix the lemonjuice and caster sugar together to forma thick glaze.

When the cake is baked, prick thewarm cake all over with a skewer andspoon over all of the drizzle. Leave inthe tin until completely cool, thenremove and serve cut into slices.

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

Alternative settingsCooking stage 1:Oven function: Fan PlusTemperature: 160 °C

Cooking stage 2:Oven function: MW + Fan PlusPower level/Temperature: 80 W +160 °CShelf level: 1Duration: 20 minutes

Cooking stage 3:Oven function: MW + Fan PlusPower level/Temperature: 150 W + 160°CShelf level: 1Duration: 10 minutes

Baking

36

Plum upside down pudding


Topping ingredients6 plums2 pieces preserved stem ginger2 tbsp. syrup from the stem ginger

Caramel sauce ingredients150 g brown sugar60 g softened butter150 ml cream

Dough ingredients175 g plain flour2 tsp. baking powder150 g butter or margarine125 g brown sugar2 large eggs1 tbsp. milk¹/₂ tbsp. ground ginger½ tsp. mixed spice

AccessoriesSaucepanFlan dish 25 cm (microwave safe)

Preparation

Wash, 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 ginger into small pieces.

Grease the flan dish and line withbaking paper. Spread 4 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 downpuddingProgramme duration: approx. 35minutes




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

Baking

38

Orange and yoghurt syrup cake

Preparation time: 60–75 minutesMakes 12–16 slices

Dough ingredients250 g sugar250 g softened butterGrated zest of 1 orange4 eggs180 g fine semolina150 g plain flour4 g bicarbonate of soda250 g Greek styled natural yoghurt

Ingredients for the topping450 ml freshly squeezed orange juice250 g sugar

Accessories24 cm springform cake tin

Preparation

Separate 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 into the egg mixture. Then mix inthe yoghurt.

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

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

Prick the cake several times with awooden skewer while still warm, pourthe syrup over the cake and allow tosoak in. Repeat several times, allowing

the cake to absorb as much aspossible. Serve with whipped creamand any remaining syrup.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Orange andyoghurt syrup cakeProgramme duration: approx. 30–40minutes

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

Baking

39

Cheesecake


Dough ingredients200 g plain flour1 tsp. baking powder100 g sugar100 g softened butter1 egg

Topping ingredients1000 g quark75 g custard powder2 tbsp. oil200 g sugar1 egg125 ml milk250 ml cream


Preparation

A springform tin is required for this cakeas the topping will overflow if a smallertin is used.

Mix together the flour, baking powder,sugar, butter and egg and knead to asmooth dough. Press evenly into thebase of a greased springform tin andcreate a high rim around the sides.

Mix together the quark, custardpowder, oil, sugar, egg and milk. Beatthe cream until almost stiff and fold intothe quark mixture.

Spread the mixture onto the base andbake.

Allow the cake to cool in the tin for ashort while after baking.

Recommended settingsOven function: Intensive BakeTemperature: 160 °CShelf level: 1Duration: 75–85 minutes

Alternative settingsOven function: Fan PlusRapid Heat-up: OffTemperature: 150–170 °CShelf level: 1Duration: 75–85 minutes-Oven function: Conventional HeatRapid Heat-up: OffTemperature: 160–180 °CShelf level: 1Duration: 75–85 minutes-Oven function: MW + Fan PlusPower level/Temperature: 150 W + 160°CShelf level: 1Duration: 55–65 minutes

Baking

40

Gugelhupf


Ingredients60 g softened butter50 g sugar1 egg, separated¹/₂ cube of fresh yeast (21 g)375 ml milk, lukewarmZest of half a lemonA pinch of salt500 g plain flour50 g raisins

To dust:Icing sugar

Accessories 24 cm Gugelhupf cake tin

Preparation

Beat the butter until creamy. Add thesugar and egg yolk and mix well. Stirthe crumbled yeast into lukewarm milk,add the lemon zest, salt and flour, andmix all the ingredients to a smoothdough.

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 \ GugelhupfProgramme duration: approx. 60minutes

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 softened butter50 g sugar

To sprinkle on top:40 g almond meal

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

Ingredients for the topping1 egg70 g sugar8 g vanilla sugar2 tbsp. cream3 tbsp. cornflour3 drops of almond essence100 g flaked almonds


Preparation

Mix 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 almond meal. Drain the cherrieswell and arrange over the pastry.

Combine all the ingredients for thetopping, pour over the cherries andbake until golden.


Alternative settingsOven function: Conventional HeatRapid Heat-up: OffTemperature: 160–180 °CShelf level: 1Duration: 55–65 minutes

Baking

42

Marble cake


Ingredients250 g softened butter200 g sugar8 g vanilla sugar4 eggs2 tbsp. rum150 ml milk500 g plain flour5 tsp. baking powder3 tbsp. cocoa powder

AccessoriesRing tin 26 cm

Preparation

Cream together the butter, sugar andvanilla sugar. Gradually beat in thebeaten eggs. Stir in the rum and 120 mlof milk. Then sift the flour and bakingpowder and mix into the creamedbutter mix.

Stir the cocoa powder 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 tinProgramme duration: approx. 65minutes


Baking

43

Fruit streusel cake


Dough ingredients375 g plain flour1 cube of fresh yeast (42 g)125 ml milk, lukewarm40 g sugar75 g melted butter1 egg

Topping ingredients1000 g fruit (apples, peeled and sliced;plums and cherries stoned)

Streusel200 g plain flour125 g sugar8 g vanilla sugar¹/₂ tsp. cinnamon125 g softened butter


Preparation

Sift the flour into a large bowl and makea well in the centre. Crumble the yeastinto the well together with a little sugarand some of the milk, and combinethese ingredients with some of the flour.Place in the oven at 50 °C usingConventional Heat to prove forapprox. 20 minutes.

Add the rest of the ingredients for thebase to this mix, and knead to asmooth dough. Return to the oven at50 °C using Conventional Heat to provefor approx. 30 minutes. Punch down,then roll out onto the greased glasstray.

Arrange the prepared fruit evenly overthe base.

Rub the topping ingredients togetheruntil you get a crumbly texture, andscatter over the fruit. Place in the ovenat 50 °C using Conventional Heat toprove again for approx. 30 minutes, andthen bake until golden.


Alternative settingsOven function: Fan PlusTemperature: 150–170 °CShelf level: 2Duration: 40–50 minutes-Oven function: Conventional HeatTemperature: 170–190 °CShelf level: 2Duration: 40–50 minutes-Oven function: MW + Fan PlusPower level/Temperature: 150 W + 170°CShelf level: 2Duration: 35–45 minutes

Baking

44

Useful tipFor a plain streusel cake:Make the cake without fruit. Use theAutomatic programme Cakes \ Streuselcake \ Plain or reduce the cookingduration in the alternative settings by 5–10 minutes.

Baking

45

Orange slices


Dough ingredients50 g softened butter4 eggs2 tbsp. lukewarm water120 g sugar80 g plain flour50 g cornflour1 g baking powderGrated zest of 1 orangeSugar for sprinkling

Filling ingredients200 ml cream250 g low-fat quark3 g vanilla sugar3 g vanilla sugar80–90 g orange marmalade20 ml orange liqueur3 leaves of white gelatine

Garnish2 oranges100 ml cream3 g vanilla sugar3 g vanilla sugarLemon balm

AccessoriesBaking paperGlass tray

Preparation

Melt the butter in a saucepan and leaveto cool. Separate the eggs, and beatthe egg yolks, sugar and water untilfluffy. Then fold in the butter. Add theflour, cornflour, baking powder andorange zest. Beat the egg whites untilstiff and then carefully fold into themixture. Spread the mixture over aglass tray lined with baking paper and

bake until golden. Turn the spongebase out onto a tea towel sprinkled withsugar, peel off the baking paper, andleave to cool. Then cut the sponge 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 anddecorate with cream and slices oforange.

Recommended settingsOven function: Conventional HeatRapid Heat-up: OffTemperature: 170–190 °CShelf level: 2Duration: 18–23minutes + pre-heating

Alternative settingsOven function: Fan PlusRapid Heat-up: OffTemperature: 160–180 °CShelf level: 2Duration: 20–25 minutes

Baking

46

Raisin and quark slices


Dough ingredients250 g softened butter200 g sugar8 g vanilla sugar1 eggA pinch of salt500 g plain flour5 tsp. baking powder

Topping ingredients1000 g quark40 g vanilla custard powder1 egg200 g sugar100 g raisins


Preparation

Cream together the butter, 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 sugar, fold in theraisins 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.



Useful 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

47

Iced Chelsea slices


Dough ingredients75 g quark50 ml milk40 ml oil40 g sugar8 g vanilla sugar1 tsp. vanilla essenceA pinch of salt200 g plain flour4 tsp. baking powder

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

Ingredients for the topping75 g icing sugar½–1 tbsp. rum


Preparation

Mix together the quark, milk, oil, egg,sugar, vanilla sugar, vanilla essence andsalt. Sift the baking powder into theflour and stir half into the mixture. Thenknead in the remainder.

Roll out the dough on a floured surfaceto a rectangle ½ cm thick (25 x 30 cm)and place on the greased glass tray.

For the filling, mix together themarzipan, margarine and eggthoroughly. Add the raisins, hazelnuts,cinnamon and rum essence. Spreadover the dough.

Form a 2 cm rim along the edges of thedough and bake until golden.

Whilst still hot, brush over the rumicing. Cut in half and then cut intolengths, making 16 slices in total.


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

Baking

48

Sand cake


Ingredients200 g butter or margarine, softened200 g sugar4 eggsZest of 1 lemonJuice of 1 lemon125 g cornflour125 g plain flour1 tsp. baking powder

To dust:Icing sugar

To glaze:200 g icing sugar20 ml lemon juice

AccessoriesRectangular tins

Preparation

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

Sift together the flour with the cornflourand baking powder and fold into themixture.

Grease a loaf tin and line it with bakingpaper. Add the mixture and make a1 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 \ Sand cakeProgramme duration: approx. 85minutes

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

Useful tips– Variation 1:

Top with orange icing made with20 ml of orange juice and 200 g oficing sugar.

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

Baking

49

Chocolate and advocaat cake


Ingredients100 g plain chocolate, chopped250 g softened butter250 g sugar4 eggs250 g plain flour5 tsp. baking powder250 ml advocaatButter and dried breadcrumbs for thetin

To dust:Icing sugar

AccessoriesRing-shaped cake tin

Preparation

Beat the butter, sugar and eggstogether until foamy. Mix the flour andthe baking powder and stir into the eggmixture along with the advocaat. Addthe chocolate.

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

50

Chocolate cake


Dough ingredients300 g dark chocolate150 g butter or margarine5 eggs, separated100 g sugar100 g plain flour

Ingredients for the topping100 g dark chocolate icing

AccessoriesSaucepan 26 cm springform cake tin

Preparation

Melt the chocolate and butter in asaucepan on the cooktop and allow tocool.

Mix in the egg yolk, 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 icing over it. This cake will bemoist due to the high chocolatecontent.


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

Baking

51

Streusel cake


Dough ingredients400 g plain flour2 tsp. baking powder125 g sugar8 g vanilla sugar200 g butter or margarine, softened1 egg1 tsp. rum essence

Filling ingredients200 g apricot conserve

Streusel350 g plain flour175 g sugar8 g vanilla sugar¹/₂ tsp. cinnamon200 g melted butter


Preparation

For the dough, rub the butter ormargarine into the dry ingredients, addthe egg and rum essence and kneadlightly to make pastry.

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

Spread the apricot conserve over thepastry.

For the streusel topping, mix togetherthe flour, sugar, vanilla sugar andcinnamon. Add the slightly cooled

butter. Rub together to make a crumblymixture. Scatter the crumble over thepastry base and bake until golden.

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

Alternative settingsOven function: Fan PlusTemperature: 150–170 °CShelf level: 2Duration: 40–50 minutes-Oven functionConventional HeatTemperature: 160–180 °CShelf level: 1Duration: 35–45 minutes

Baking

52

Lemon tart


Dough ingredients150 g plain flourA pinch of salt100 g softened butter1 egg

Topping ingredients150 g butter or margarine100 g sugar3 eggs100 g almond mealJuice of 1–2 lemons2 lemons, peeled and sliced

AccessoriesFlan dish 28 cm

Preparation

Mix 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 (This is notnecessary if using Intensive bake).

To make the topping, first melt thebutter. Beat the egg yolk with sugaruntil creamy, then add the butter,almond meal and lemon juice and mixtogether. Beat the egg whites until stiffand fold into the mixture.

Peel 2 lemons, remove all pith and cutinto slices. Spread the lemon mixtureover the pastry base. Arrange fresh orcandied lemon slices on top and bakeuntil golden.

Recommended settingsOven functionFan PlusTemperature: 150–170 °CShelf level: 1Pre-baking: 20 minutesDuration: 30–40 minutes

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

Useful tipCandied lemon slices:Add 250 ml water, 200 g sugar, thejuice of one lemon and two lemonhalves to a saucepan and simmeruncovered on a low heat for45 minutes. Cut a lemon into 12 thinslices. Place in the lemon syrup andleave for approx. 30 minutes. Then takeout the slices and leave to dry. Whentreated in this way, the lemon slicesstay soft and will not have a sugarycoating. They will not keep for long andare therefore unsuitable for decorationsthat are required to last.

Baking

53

Chocolate cherry muffins


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

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

Accessories12 muffin cases ( 7 cm)

Preparation

Melt 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, the coffeepowder, the flour and the bakingpowder.

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.

Ice with chocolate icing or meltedchocolate if desired.

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

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

Useful 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

54

Walnut muffins


Ingredients100 g raisins2 ½ tbsp. rum150 g butter or margarine150 g sugar8 g vanilla sugar3 eggs150 g plain flour1 tsp. baking powder125 g walnuts, roughly chopped

Accessories12 muffin cases ( 7–8 cm)

Preparation

Drizzle the rum over the raisins andleave for approx. 30 minutes.

Beat the butter until creamy, thengradually mix in the sugar, the vanillasugar and the eggs. Sift the flour withthe baking powder and fold into themixture together with the walnuts.Finally add the rum-soaked raisins.

Place the muffin cases in a muffin tin.Using two spoons, divide the mixturebetween the cases and bake untilgolden.

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

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

55

Butter biscuits


Dough ingredients150 g softened butter140 g sugar¹/₂ eggZest of 1 lemon180 g plain flour

To glaze:Rest of the egg


Preparation

Beat 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: 10–18minutes + pre-heating

Alternative settingsOven function: Fan PlusRapid Heat-up: OffTemperature: 150–170 °CShelf level: 2Duration: 20–25 minutes

Baking

56

Gingerbread


Dough ingredients250 g plain flour¹/₂ tsp. baking powder170 g softened butter120 g sugar8 g vanilla sugarGrated zest of 1 orange½ tsp. ground ginger

Topping ingredients75 g apricot conserve75 g stem ginger, finely chopped


Preparation

Work together the flour, baking powder,butter, sugar, vanilla sugar, orange zestand ginger with dough hooks to form acrumble mixture.

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

Useful tipFor crumble slices, omit the apricot jamand ginger.

Baking

57

Almond macaroons

Preparation time: 35 minutesMakes 30–35

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


Preparation

Process the almonds in two batches ina food processor with 150 g sugar.

Add to the remaining sugar with a littlesalt and sufficient egg white to mix intoa paste.

Using a piping bag with a flat nozzle,pipe the mixture in little balls onto theglass tray covered with baking paper.

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

Allow the macaroons to cool beforeremoving from the baking paper.

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

Alternative settingsPre-heat: YesOven function: Fan PlusTemperature: 200 °CHeating-up phase: RapidShelf level: 2-Cooking stage 1:Oven function: Fan PlusTemperature: 190 °CDuration: 12 minutes-Cooking stage 2:Oven function: Fan PlusTemperature: 180 °CDuration: 1–7 minutes

Useful tipThe bitter almonds can be replacedwith sweet almonds and ½ tsp. bitteralmond essence.

Baking

58

Mango and coconut puffs


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

Filling ingredients1 ripe mango150 ml coconut milk5 leaves of white gelatine400 ml cream16 g vanilla sugar40 g sugar2 tbsp. desiccated coconut


Preparation

Place 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.

Dust the glass tray with flour, then usingtwo teaspoons arrangeapprox. 16 small portions of mixture onthe glass tray. 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 from the stone insections, cut into cubes and purée.Prepare the gelatine according to theinstructions on the packet and dissolveit in a little gently warmed coconut milk.Add the rest of the coconut milk, fold inthe mango purée and refrigerate for ashort while. Beat the cream with thesugar and vanilla sugar until stiff. Whenthe refrigerated mixture begins to set,fold in the cream and desiccatedcoconut.

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



Baking

59

Mocha macaroons


Ingredients2 egg whites130 g sugar125 g sliced almonds125 g grated dark chocolate1 tsp. espresso or instant coffeepowder


Preparation

Brown the almonds in a pan without fatand leave to cool. Combine with thegrated chocolate and espresso powder.

Beat the eggs whites until very stiff,gradually adding the sugar at the end.Carefully fold in the almond mixture.

Using a teaspoon, spoon out smallballs onto glass trays covered withbaking paper

Recommended settingsOven function: Fan PlusRapid Heat-up: OffTemperature: 130–140 °CShelf level: 1 and 3Duration: 20–25 minutes


Baking

60

Choc rum raisin squares


Dough ingredients4 egg yolks250 g sugar16 g vanilla sugar4 egg whites1 tsp. lemon essenceA pinch of salt250 g plain flour250 g chopped hazelnuts200 g raisins40 ml rum200 g grated dark chocolate

Ingredients for the topping100 g dark chocolate icing


Preparation

Drizzle the rum over the raisins andleave for approx. 30 minutes.

Cream the egg yolk, sugar and vanillasugar and then fold in the stiffly beatenegg 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 the chocolate icing immediatelyafter baking and cut into 3 x 3 cmsquares.



Baking

61

Vanilla biscuits


Dough ingredients280 g plain flour210 g softened butter70 g sugar100 g almond meal

To dust:70 g vanilla sugar


Preparation

Mix the flour, butter, almond meal andsugar, and knead to a smooth dough.Leave to cool for 30 minutes.

Break off pieces of dough, roll into ballsand then make crescent shapes fromthem.

Arrange on the greased glass tray andbake until golden.

Dust with vanilla sugar whilst still warm.

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

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

62

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 plain flour¹/₂ tsp. salt1 tbsp. oil

To drizzle:1–2 tbsp. oil


Preparation

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

Set the dough aside in a warm place forapprox. 20 minutes, or until doubled insize. Then punch down and roll out intoa circle ( 30cm). Place the bread onthe greased glass tray or on the roundbaking tray, brush with oil and bakeuntil golden.

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

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

Useful tips– For variety, add 50 g roasted onions,

or 2 tsp. of rosemary or a mixture of40 g chopped black olives and1 tbsp. chopped pine nuts or 1 tsp.chopped herbes de Provence.

– 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 sour cream, 1 finely dicedclove of garlic, 1 tbsp. olive oil, saltand pepper).

Baking

63

Plaited loaf

Preparation time: 140–150 minutesMakes 16 slices

Ingredients1 ¹/₂ cubes of fresh yeast (60 g)200–250 ml lukewarm milk750 g plain flourA pinch of salt100 g sugar125 g softened butter2 eggs, beaten75 g raisinsZest of 1 lemon

To glaze:1 egg yolk1 tbsp. milk

To sprinkle on top:30 g course sugar50 g sliced almonds


Preparation

Dissolve the yeast in lukewarm milk.Combine with the flour, salt, 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 at35 °C using Conventional Heat for 20–30 minutes, until the dough hasdoubled in size.

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

Beat the egg yolk and milk together andbrush the dough with the mixture. Thensprinkle with the sugar and almonds.

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

With all other programmes: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 loafProgramme duration: approx. 50minutes


Useful 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

64

Yoghurt and nut bread


Dough ingredients350 g plain flour150 g wholemeal flour1 tsp. salt2 tsp. baking powder1 tsp. bicarbonate of soda80 g chopped mixed nuts80 g sunflower seeds½ tbsp. oil1 tsp. concentrated apple purée200 g natural yoghurt300 ml milk

To sprinkle on top:Sunflower seeds

AccessoriesBaking paper30 cm loaf tin

Preparation

Combine together the flours, salt,baking powder, bicarbonate of soda,nuts and sunflower seeds.

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

Sprinkle with sunflower seeds and bakeuntil golden.

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


Useful tipGolden syrup can be used instead ofapple purée.

Baking

65

White bread in tin


Ingredients1000 g plain flour1 cube of fresh yeast (42 g)2 tsp. salt4 tsp. sugar40 g melted butter or margarine600–700 ml lukewarm milk

To glaze:2 tbsp. milk

AccessoriesLarge 15 cm wide loaf tin

Preparation

Stir the yeast into a little lukewarm milkuntil it has dissolved. Mix with the flour,salt, sugar, melted butter/margarineand the rest of the milk and knead to asmooth dough.

Transfer the dough into a large loaf tin(15 cm wide). Make a ½ cm deep cutdown the centre of the loaf and brushwith milk.

Prove in the oven at 50 °C onConventional Heat forapprox. 30 minutes until the loaf hasdoubled in size, then bake until golden.

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


Baking

66

Quick herb ciabatta


Dough ingredients125 ml milk, lukewarm125 ml lukewarm water¹/₂ cube of fresh yeast (21 g)475 g plain flour2 tsp. salt½ tbsp. oil

Filling ingredients1 onion, finely diced1 clove of garlic, finely diced½ tbsp. oil3 tbsp. parsley, chopped3 tbsp. fresh dill, chopped3 tbsp. chives, chopped3 tbsp. chopped basil1 egg1 tbsp. crème fraîcheSaltPepper


Preparation

Mix together the milk, water andcrumbled yeast. Add to the flour, saltand oil and knead to a smooth, softdough. Leave to prove forapprox. 30 minutes at roomtemperature.

For the filling, sauté the onion and garlicin the oil. Then add the herbs, egg, oil,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 \ HomemadeProgramme duration: approx. 48minutes


Useful tipFor a plain ciabatta, simply omit theherb filling.

Baking

67

Olive bread


Ingredients450 g plain flour¹/₂ cube of fresh yeast (21 g) or 1¹/₂sachets (10 g) of dried yeast150 ml white wine4 eggs50 g olive oil100 g ham, finely diced100 g grated pecorino cheese1 tsp. dried marjoram¹/₂–1 tsp. salt100 g chopped walnuts100 g black olives, coarsely chopped

Accessories30 cm loaf tin

Preparation

Knead the flour, yeast, wine, eggs andoil to a smooth dough. Leave to proveat room temperature forapprox. 60 minutes.

Mix the ham, cheese, marjoram andsalt and knead into the dough with thewalnuts. Finally, knead the choppedolives into the dough.

Place the soft dough in a greased loaftin, cover and place in the oven at50 °C on Conventional Heat forapprox. 60 minutes. Score the breadlengthways and bake until golden.

Recommended settingsOven function: Conventional HeatTemperature: 170–190 °CShelf level: 1Duration: 65–75 minutes


Baking

68

Raisin loaf


Ingredients1 cube of fresh yeast (42 g)150–200 ml buttermilk, lukewarm500 g plain flour100 g sugarA pinch of salt20 g melted butter or margarine125 g low-fat quark250 g raisins

To glaze:Water


Preparation

Stir the yeast into the lukewarmbuttermilk until it has dissolved. Mixwith the flour, salt, sugar, melted butter/margarine and quark to form a smoothdough.

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.

With all other functions:Place the dough in the greased loaf tin,place in the oven and allow to prove at50 °C using Conventional heat forapprox. 30 minutes, until the dough hasdoubled in size. Brush the top withwater and bake until golden.

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

Alternative settingsOven function: Fan PlusTemperature: 160–180 °CShelf level: 1Duration: 40–50 minutes-Oven functionConventional HeatTemperature: 170–190 °CShelf level: 1Duration: 40–50 minutes

Baking

69

Bacon or herb baguettes


Ingredients1 cube fresh yeast (42 g) or 1 packetdried yeast (7 g)250 ml water, lukewarm250 g strong white flour250 g wholemeal flour1 tsp. sugar2 tsp. salt¹/₂ tsp. pepper2 tbsp. oil150 g finely diced grilled bacon or 1tbsp. each of chopped parsley, dill andchives

To glaze:1–2 tbsp. milk1 egg yolk


Preparation

Dissolve 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. Then knead in thebacon or herbs.

Place the dough in the oven at 50 °Cusing Conventional Heat and leave toprove for approx. 40 minutes, thenknead again briefly.

Punch down, then divide the dough inhalf, and roll into two 35 cm longloaves.

Beat together the milk and egg yolk andbrush over the two baguettes.

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 \ HomemadeProgramme duration: approx. 48minutes

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

Useful 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

70

White bread


Ingredients¹/₂ cube of fresh yeast (21 g)250 ml water, lukewarm500 g plain flour1 ¹/₂ tsp. salt1 ¹/₂ tsp. sugar20 g softened butter

To glaze:Milk


Preparation

Crumble the yeast into lukewarm waterand stir until it dissolves. Add to the dryingredients and butter and knead to asmooth dough for 4–5 minutes.

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 breadProgramme duration: approx. 60minutes


Baking

71

Ginger loaf

Preparation time: 50–60 minutesMakes 1 loaf

Ingredients500 g plain flourA pinch of salt90 g softened butter100 ml milk25 g fresh yeast2 eggs1 ½ tbsp. ginger juice40 g finely chopped stem ginger1 tsp. cinnamon100 g crystal sugar


Preparation

Put 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 crystal 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 \ Sweet breadShelf level: see displayProgramme duration: approx. 35minutes

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

Snacks and starters

72

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

73

Palermo style pastry puffs


Ingredients1 pack ready-rolled puff pastry (450 g,10 squares)

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


Preparation

Lay the sheets of pastry out next toeach other to defrost.

Drain the mozzarella, tomatoes andtuna. Chop into small cubes along withthe olives. Mix with the basil andseason with salt and 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.

Recommended settingsOven function: Conventional HeatTemperature: 190–210 °CShelf level: 2Duration: 20–30 minutes + pre-heating


Snacks and starters

74

Salmon terrine


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

AccessoriesSaucepan1 glass tray, 20 cm longor a terrine dish

Preparation

Fry the onion in the butter, add thechopped 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.



Useful tipThe terrine is equally delicious madewith smoked or unsmoked salmon ortrout.

Snacks and starters

75

Marinated capsicums


Ingredients3 yellow capsicums3 red capsicums3 orange capsicums

Marinade3 tbsp. olive oil2 tbsp. white wine2 tbsp. white wine vinegar1 clove of garlic, crushedSaltPepper3 tsp. mixed Italian herbs


Preparation

Mix together all the ingredients for themarinade.

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

Grill the capsicums until the skinblisters and browns in places.

Remove from the oven, moisten a clothwith cold water and cover thecapsicums for about 10 minutes. Thenremove the skins.

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

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

Useful tipAs an alternative, use blanched slicedzucchini and mushrooms. Thevegetables should be "al dente".

Snacks and starters

76

Baked artichoke hearts


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

AccessoriesSaucepanShallow ovenproof dish

Preparation

Gently heat together the cream, creamcheese and half the Cheddar, stirringuntil smooth. Season with salt, pepperand nutmeg to taste. Add the dicedham.

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: Setting 3Shelf level: 2Duration: 8–10 minutes + 5 minutespre-heating

Soups and stews

77

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 soupwhich is uplifting and comforting to thesoul.

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. Largervegetable chunks should be removedbefore puréeing and then added againafterwards. The result is a creamy soupwithout the addition of flour, fats orother binding agents.

Soups which are thickened by theaddition of egg yolk mixed with a littlehot liquid should not be heated furtherafter the egg yolk has been added,otherwise it will curdle.

Dumplings are a tried and true meansof thickening soups: Knead together40 g butter with 40 g flour. Place thedumpling in 1000 ml cold liquid andcook. The flour in the dumpling doesnot clump together in the cold liquid,cooks from the beginning and stirs wellwith the soup after cooking to achievean even consistency.

Soups and stews

78

If soups are being thickened by stirringin rice or cornflour, the soup should bestirred constantly during cooking toprevent it from sticking to the bottom ofthe saucepan during cooking.

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 on anAutomatic programme, this needs to beconsidered during preparation. Ingeneral, all prepared ingredients aremixed together in the cooking containerat the beginning. Any exceptions to this(e.g. the addition of egg or cream) arenoted in the relevant recipe.

When cooking with Automaticprogrammes, only enter the weight ofthe food. The weight of the cookingcontainer does not count. 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.

Soups and stews

79

Prawn curry soup


Ingredients½ tbsp. oil1 clove of garlic, finely diced250 g prawns, peeled2 tbsp. curry powder½ tsp. coriander, ground2 tbsp. lemon juice50 g unsweetened creamed coconut or100 ml coconut milk400 ml fish stockSaltPepperChilli powder1 tsp. chilli, finely diced (optional)

Preparation

Place 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 1:Oven function: MicrowavePower level: 850 WShelf level: 1Duration: 8 minutes

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


Soups and stews

80

Chicken risotto


Ingredients600 g chicken or turkey fillet100 g carrots100 g leeks100 g mushrooms20 g softened butter1 tbsp. curry powderA few threads of saffronSaltPepper150 g risotto rice (Vialone or Arborio)600 ml chicken stock50 g flaked almonds

Preparation

Cut the chicken or turkey fillet intostrips, thinly slice the carrots, leeks andmushrooms and place in a bowl.

Add the butter, spices, rice and stockand cook at 850 W forapprox. 10 minutes, and then at 450 Wfor approx. 15 minutes. Sprinkle overthe almonds and serve.

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

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


Soups and stews

81

Pumpkin soup


Ingredients1 onion, diced½ tbsp. oil500 g pumpkin flesh, diced125 ml milk375 vegetable or chicken stockSaltWhite pepper1 tsp. sugar10 g softened butter1 tbsp. crème fraîche3 tbsp. cream1 tbsp. pumpkin seeds, coarselychopped

Preparation

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

Add the diced pumpkin, milk, stock andseasoning. Cover and bring to the boilat 850W in approx. 6 minutes, thencook for a further 12 minutes at 450 W.

Purée the soup and add the butter andcrème fraîche.

Serve the soup into 6 bowls. Garnisheach one with ½ tbsp. cream andchopped pumpkin seeds.

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




Soups and stews

82

Cream of sweetcorn soup


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

Preparation

Drain the sweetcorn. Place ¾ of thecorn in a bowl, and add the onion,stock, chilli and spices. Mix togetherthe butter and flour and add to theother ingredients. Cover and cook at850 W for 5 minutes, and then at 450 Wfor 8 minutes.

Purée the soup and add the cream.

Then add the rest of the sweetcorn.

Place some paper towelling on a plate,distribute the diced bacon over thepaper towelling and cook uncovered at850 W for 3 minutes.

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




Soups and stews

83

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

Preparation

Place the bacon, onion, beans, peas,celery, carrots, potatoes or noodles andthe herbs in a dish together with thestock, cover and cook forapprox. 10 minutes at 850 W. Reducethe power level to 450 W and continuecooking for another 15 minutes. Stiroccasionally.

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

Sprinkle the soup generously withParmesan, or serve the cheeseseparately.




Soups and stews

84

Borscht


Ingredients1 onion, diced20 g softened butter200 g finely diced beef250 ml beef stock200 g potatoes, diced250 g white cabbage, shredded200 g beetroot, grated75 g leeks, finely sliced½–1 tbsp. red wine vinegarSalt150 g crème fraîche1 tbsp. parsley, chopped

Preparation

Place 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 gProgramme duration: approx. 23minutes




Soups and stews

85

Tomato soup with basil cream


Ingredients200 g carrots, peeled and quartered1 onion, diced10 g softened butter1 can of tomatoes (850 g)SaltPepper250 ml vegetable stock¹/₂ tsp. sugar4 tbsp. chopped basil100 ml cream

Preparation

Place the carrot, onions and butter in adish. Cover and cook for 8 minutes at850 W.

Add tomatoes and their liquid, 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 basil, pour into the creamand then beat until it is thick but not toostiff. Pour the soup into bowls and topwith a tablespoon of the cream mixture.Decorate with fresh basil.




Soups and stews

86

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 ml cream1 tsp. chopped basil1 tsp. chopped parsley

Preparation

Place the butter, onions, leek, potatoes,vegetables and seasoning in a suitabledish together with the stock, cover andcook on the glass tray for approx. 10minutes at 850 W. Reduce the powerlevel to 450 W and continue cooking foranother 15 minutes.

Put some of the vegetables to one side.Purée the rest of the vegetables withthe liquid, then add the cream and theherbs.

Return the vegetables to the soup andserve.




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The pleasure of your companySavoury bakes offer an enormousamount of variety. You can be ascreative as you like, combining differentingredients depending on what is inseason or what you have stored in yourpantry. Simple to prepare, they make iteasy to cook for lots of people and canbe meat or vegetarian based. Anyleftovers can simply be refrigerated orfrozen, and reheated later!

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

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

Let dishes stand for approx. 5 minutesafter cooking to allow the temperatureto even out.

For appliances with Automaticprogrammes, only enter the weight ofthe food. The weight of the cookingcontainer does not count.

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

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88

Eggplant moussaka


Ingredients1250 g eggplants50 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

For browning:100 g grated Cheddar cheese

AccessoriesOvenproof dish 20 x 30 cm

Preparation

Cut the eggplants 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 breadcrumbs.

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

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

89

Chicken and mushroom pie

Preparation time: 65 minutesServes 4–6

Ingredients1 shallot2 cloves of garlic1 small leek200 g mushrooms150 g oyster mushrooms2 chicken breast fillets4 chicken drumsticks (skinned andboned)8 slices streaky bacon½ tbsp. oil1 ½ tsp. coarse grained mustard1 ½ tsp. dried thyme150 ml white wine50 g softened butter60 g plain flour250 ml cream500 ml chicken stock2 egg yolks250 g puff pastrySaltPepper

AccessoriesFrying panTall, round, microwave safe dish,approx. 26 cm

Preparation

Peel and finely chop the shallots andgarlic cloves. Slice and wash the leek.Clean the mushrooms and oystermushrooms and chop intoapprox. 1 cm cubes. Rinse the chickenunder running water and pat dry. Dicethe chicken into approx. 1 cm pieces,cut the bacon into strips and finelychop the parsley.

Sauté the shallots in the oil, then addthe garlic, leek and bacon and cookuntil the bacon is golden. Add themushrooms and continue cooking.Transfer to a dish, add the herbs andmustard, season with salt and pepperand set 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 superfluous pastry and cut a small

Bakes

90

cross in the pastry topping with a sharpknife to allow steam to escape duringcooking. Brush with egg yolk and cook.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ Chickenand mushroom pieProgramme duration: approx. 35minutes



Bakes

91

Chicory gratin


Ingredients8 chicory8 slices of cooked ham (3–4 mm thick)50 g softened butter1 tsp. nutmeg1 tsp. sugarSaltPepper

For the cheese sauce750 ml low-fat milk250 g grated cheese30 g butter40 g plain flour1 egg yolk1 dash of lemon juiceSaltPepper

AccessoriesFrying panOvenproof dishSaucepan

Preparation

Cut 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 using a low heat. Seasonwith sugar, 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, egg yolk, nutmeg, salt, pepperand lemon juice.

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

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ ChicorygratinShelf level: see displayProgramme duration: approx. 40minutes

Alternative settingsPre-heat: YesOven function: Conventional HeatTemperature: 200 °C-Cooking stage 1:Oven function: Conventional HeatTemperature: 180 °CDuration: 25–40 minutes

Bakes

92

Salmon lasagne


Ingredients400 g smoked salmon, thinly sliced12 sheets of uncooked lasagne2 onions, finely diced20 g softened butter2 tbsp. flour600 ml milk300 ml creamSaltPepper2 tbsp. fresh dill, chopped2 tbsp. lemon juice2 kohlrabi, shredded100 g grated Cheddar cheese

AccessoriesSaucepanOvenproof dish

Preparation

Lightly 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 kohlrabi 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 kohlrabi and salmon. Build up afurther layer of sauce, lasagne sheets,kohlrabi and salmon. Top with the restof the lasagne and finally the remainingsauce, then sprinkle with grated cheesebefore baking uncovered.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ Lasagne \Depth ...Programme duration: approx. 35minutes

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

93

Pasta bake


Ingredients300 g macaroni30 g butter3 onions, finely diced2 red capsicums, diced200 g carrots, diced600 g beef tomatoes, coarsely diced200 ml vegetable stock300 g crème fraîche150 ml milkGarlic saltPepper200 g ham, diced200 g fetta cheese with herbs, diced

For browning:150 g grated Gouda or Cheddarcheese150 g grated Cheddar cheese


Preparation

Cook the macaroni in boiling saltedwater on the cooktop until al dente.Drain well.

Fry the onions gently in the butter. Addthe capsicums and carrots, and frybriefly with the onions, then pour overthe stock.

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

Mix in the macaroni, tomatoes, hamand fetta cheese and transfer to anovenproof dish, sprinkle with Cheddarand bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ Pastabake \ Depth ...Programme duration: approx. 35minutes

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

94

Zucchini moussaka

Preparation time: 70–80 minutesServes 4–6

Ingredients1 ¹/₂ tbsp. olive oil5 large zucchini1 large onion2 capsicums1 clove of garlic1 tin whole tomatoes (400 g)1 tbsp. tomato paste35 g chopped mintSaltPepper150 g sliced Swiss cheese (e.g.Gruyère)3 heaped tbsp. plain flour500 g natural yoghurt2 eggs180 g cheese, grated

AccessoriesFrying panOvenproof dish

Preparation

Peel the onions and garlic. Halve andslice the onions and finely chop thegarlic. Slice the zucchini lengthways.Seed the capsicums and cut into thinstrips.

Heat the oil in a frying pan, fry thezucchini slices in batches until goldenand place to one side.

Fry the onions, garlic and capsicums for4 minutes in the same pan. Add thetomatoes, tomato paste and mint.Season with salt and pepper.

Grease an ovenproof dish, arrange halfof the zucchini in the bottom, then addhalf of the tomato sauce, followed bythe cheese slices, cover with tomatosauce and finally arrange the remainingzucchini evenly on top.

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

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ VegetablemoussakaProgramme duration: approx. 30minutes

Alternative settingsOven function: MW + Fan GrillPower level/Temperature: 300 W +180 °CShelf level: 1Duration: 30 minutes

Useful tipFor an alternative the zucchini can bereplaced with egglant, pumpkin orsweet potato.

Vegetarian dishes

95

Neither meat nor fishNot eating meat in no way means youhave to forgo the pleasures of varietyand great tasting food. Where meatused to take centre stage, ingredientssuch as pulses and greens can play amajor part in the culinary stage.Whether it’s wheat or rye, oats orbarley, or even spelt grain, pulses offera wealth of benefits in terms of ballastand roughage, vitamins and minerals tokeep your diet healthy and on track.

Tips on preparationIn 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, thebody's fuel, can easily be obtained frommilk, cheese, quark and pulses.

A vegetarian diet is not a recentconcept of our times. The philosophersof ancient Greece spoke of the benefitsof a meat-free diet and the VegetarianSociety was founded in London in1811. Since then the term "vegetarian"has applied to anyone who does notconsume meat or fish products.

Vegetarian dishes

96

Broccoli and mushroom bake


Ingredients300 g broccoli (fresh or frozen)300 g mushrooms (fresh or frozen)400 g potatoes (peeled weight, finelydiced)125 g crème fraîche100 ml cream1 tbsp. cornflour1 tsp. salt½ tsp. black pepper150 g grated Gouda or Cheddarcheese150 g grated Cheddar cheese

AccessoriesOvenproof dish

Preparation

If using fresh broccoli, wash and chopinto florets; if using frozen, do notdefrost, just break into florets. Place ina gratin dish. If using fresh mushrooms,wash and slice; if using frozen, do notdefrost, just slice. Place in the gratindish and add the potatoes.

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.


Alternative settingsOven function: MW + Fan PlusPower level/Temperature: 300 W +180 °CShelf level: 1Duration: 40–50 minutes

Vegetarian dishes

97

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

Béchamel sauce90 g softened butter90 g plain flour1400 ml milkSaltPepperNutmeg


Preparation

For the sauce, melt the butter on thecooktop and stir in the flour. Add themilk, continuing to stir. Simmer for5 minutes and season with salt, pepperand nutmeg. Stir in the Gorgonzola andbeat until smooth. Stir in themushrooms and parsley.

Pour 1/4 of the sauce into an ovenproofdish. Place 5 lasagne sheets on top andsprinkle over 1/3 of the cheese. Repeatwith another 1/4 of the sauce, 5morelasagne sheets and 1/3 of the cheese.Then add another 1/4 of the sauce andthe remaining lasagne sheets.

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



Useful 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

98

Cheese dumplings


Ingredients300 g white bread200 ml milk, lukewarm1 onion, diced10 g softened butter150 g Cheddar cheese, coarsley grated150 g Emmental cheese, coarselygrated3 tbsp. parsley, chopped25 g plain flour3 eggsSaltPepper

AccessoriesFrying pan

Preparation

Dice the bread, place in a bowl, pourover the milk and set to one side for30 minutes. Sauté the onions in thebutter until golden.

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

Form 8–10 dumplings from the mixtureand arrange in a microwave safe dish.Cover and cook for 6 minutes at 600 Wand then for a further 5 minutes at450 W.

Pour some of the melted butter over thedumplings if you wish. They aredelicious served with a tomato salad ora tomato sauce.



Vegetarian dishes

99

Spinach lasagne with fetta


Ingredients450 g frozen spinach leaves9 sheets of lasagne, not pre-cooked150 g fetta cheese375 ml cream200 g sour cream3 eggs200 g grated Cheddar cheese1 tsp. salt¹/₂ tsp. pepper1 tsp. sweet paprikaGarlic powder (optional)3 sliced tomatoes25 g grated Cheddar cheese


Preparation

Defrost the spinach and press out thewater. Dice the fetta cheese. Beattogether the cream, sour 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 fetta andthe Cheddar cheese, followed byanother 1/4 of the egg mixture. Place 3more sheets of lasagne on top, thenproceed with the remaining spinach,another 1/3 of the fetta and theCheddar cheese and another 1/3 of theegg mixture. Place the last 3 sheets of

lasagne on top and finish with theremaining egg mixture and cheese.Bake uncovered in the oven.

After approx. 30 minutes, place thesliced tomatoes on top of the lasagneand sprinkle with the remaining cheese.Bake until golden.



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Vegetable lasagne


Ingredients2–3 red capsicums2–3 yellow capsicums1 zucchini250 g ricotta cheese (or quark or creamcheese)100 g crème fraîche35 g softened butter35 g plain flour500 ml milk3 tbsp. chopped basil50 ml oil25 g pine nutsSaltPepperNutmeg12 sheets of lasagne

AccessoriesGlass traySaucepanOvenproof dish

Preparation

Quarter the capsicums and remove theseeds and pith. Place the capsicumsskin side up on the glass tray under thepre-heated grill (Grill setting 3, Shelflevel 3) for 6–8 minutes until the skinblisters and turns dark brown. Removethe glass tray from the oven, and coverwith a damp tea towel. Leave to sweatfor about 10 minutes and then peel theskins off the capsicums.

Slice the zucchini.

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 cooktop andgradually add the flour and stir over theheat for a few minutes. Add the themilk, stirring all the time to make thesauce. Bring to the boil and seasonwith salt, pepper and nutmeg.

Spoon some of the sauce into thebottom of an ovenproof dish. Add alayer of lasagne sheets, a third of thebasil ricotta 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.



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Useful 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

102

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 is an excellent source of proteinand is also rich in vitamins A, C and D,as well as minerals such as iron, iodine,calcium and phosphorus. Its lightstructure makes it easily digestible andtherefore very suitable for a lighter diet.

A whole fish is cooked when the pupilsof the eyes have turned white and whenthe backbone can be easily removed.Fried, steamed or grilled fish is cookedwhen it falls readily off 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.

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Quantity per person

Whole fish: 250–300 g per person

Fish fillet: 200–250 g per person

Cleaning

Whole fish: gut the fish and scrape offthe scales if necessary. Rinse the fishunder running water and pat dry with apaper towel.

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

Acidifying the fish

After cleaning the fish, drizzle it withlemon juice or vinegar about10 minutes before you do anything elsewith it. Because fish has littleconnective tissue, it can fall apartduring cooking. Drizzling lemon juice orvinegar over raw fish helps keep theflesh firm. Acidifying the fish in this waywill not affect its taste in any way.

Salting the fish

Season fish with salt, herbs or spicesjust before cooking. Do not leave fish tostand for any length of time after saltingit. Salt will draw out the moisture andwith it the valuable minerals, and makethe fish dry when it is cooked.

"Blue" fish

Certain types of fish such as trout,tench, eel and carp can be served"blue". The skin of these fish contains apigment which turns blue when itcomes into contact with acid such asvinegar. Be careful not to damage theslimy coating on the skin when cleaningthe fish, as this will prevent the fishturning blue in the damaged places. Donot scale the fish. Pour hot water withvinegar in it over the fish and leave forabout 10 minutes. Then proceed withthe recipe, salting the fish only on theinside.

Fish

104

Fish curry


Ingredients400 g pineapple pieces (tinned)1 red capsicum1 banana, sliced600 g firm white fish2 tbsp. lemon juice40 g softened butter125 ml white wine125 ml pineapple juiceSaltSugarChilli powder2 tbsp. curry powder2 tbsp. cornflour

Preparation

Quarter the capsicums, remove theseeds and pith, and cut into narrowstrips.

Cut the fish into pieces, and place in adish. Drizzle with lemon juice. Add thepineapple pieces, red capsicum,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 gProgramme duration: approx. 25minutes



Fish

105

Fish on a bed of vegetables


Ingredients300 g carrots, grated300 g kohlrabi, grated½ tbsp. oilFresh parsley, chervil, dill and marjoram600 g filleted white fish, e.g. rosefish orsea perch1 tbsp. lemon juiceSalt200 g cream cheese with chives125 ml milk125 ml cream

AccessoriesDish with lidOvenproof dish

Preparation

Place the grated carrot and kohlrabi inthe dish with the oil and herbs, coverand cook at 850 W for approx.6 minutes.

Arrange half of the vegetables in asuitable dish. Place the fish on top ofthe vegetables, sprinkle with salt andscatter the rest of the vegetables overthe top.

Blend together the cream cheese, milk,and cream and pour over thevegetables and fish. Cook uncovered.


Cooking stage 2:Oven function: Microwave with GrillPower level/Grill setting: 450 W +Setting 3Shelf level: 2Duration: 11 minutes

Fish

106

Salmon on a bed of spring vegetables

Preparation time 55–65 minutesServes 4

Ingredients4 salmon fillets (approx. 125 g each)SaltPepper, mixed, coarsely groundCurry powder1 lemon1 bunch of spring onions1 bunch of carrots250 g mushrooms150 g crème fraîche80 g herb butter

AccessoriesFrying panOvenproof dish 20 x 30 cm

Preparation

Wash the salmon and pat it dry. Seasonthe salmon with salt, pepper and currypowder. Peel the lemon, removing allthe pith and cut into slices.

Wash the spring onions and slicediagonally. Peel the carrots andmushrooms and slice thinly.

Mix the vegetables together and frygently 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.


Alternative settingsOven function: Fan PlusTemperature: 160–180°CShelf level: 2Duration: 20–30 minutes + pre-heating

Useful tipDelicious served with sautéed potatoesand a dill and mustard sauce.

Fish

107

Fish casserole


Ingredients750 g filleted white fish, e.g. rosefish orsea perch3 sliced tomatoes50 g ham, diced1–2 apples, diced1 pickled gherkin, diced1 tsp. capers20 g softened butter100 g grated Cheddar cheese1 tbsp. parsley, chopped

AccessoriesOvenproof dish 30 cm

Preparation

Arrange 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 until golden.

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

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

108

Paella


Ingredients3 tbsp. olive oil300 g chicken breast fillets, diced2 cloves of garlic, finely diced2 onions, finely diced300 g long grain rice200 g peas1 red capsicum2 very ripe tomatoes or 2 tbsp. tomatopaste1000 ml stockSaltPepper1 tsp. sweet paprika½ tsp. ground saffron300 g calamari rings200 g mussels (shelled)300 g prawns


Preparation

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

Start the Automatic programme.

Pour over 500 ml stock after 30 minutesand then another 500 ml after60 minutes (according to prompts in thedisplay).

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 forapprox. 20 minutes, turning halfwaythrough cooking.

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

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

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ Paella \FreshProgramme duration: approx. 90minutes


Useful tipThe cooking duration will be increasedby 20–30 minutes if wholegrain rice isused.

Fish

109

Prawn kebabs


Ingredients12–16 peeled prawns1 tbsp. lemon juice12–16 button mushrooms12 slices smoked ham75 g melted butter or herb butter4 long wooden skewers

AccessoriesRackGlass tray

Preparation

Drizzle the scampi with lemon juice.Wipe the mushrooms if necessary. Rollup the sliced smoked ham.

Arrange the scampi, 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: 3Shelf level: 2 or 3Duration: 5 minutes each side +5 minutes pre-heating

Fish

110

Flounder fillet on a bed of spinach


Ingredients300 g flounder fillet1 tbsp. lemon juice1 onion, diced20 g softened butter300 g frozen spinach leaves20 g softened butter20 g plain flour250 ml vegetable stock1–2 tbsp. white wine1 egg yolk100 ml cream150 g grated Gouda or Cheddarcheese150 g grated Cheddar cheeseSaltPepperNutmeg


Preparation

Drizzle the flounder fillets with lemonjuice and set to one side for 10 minutes.Pat dry and season with salt andpepper.

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 theflounder on top and pour the sauceover. Bake uncovered.



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

Fish

111

Salmon in a horseradish crust


Ingredients400 g carrots20 g softened butterSaltPepper4 salmon fillets (150 g each)1 egg, separated1 packet white sauce4 tsp. horseradish


Preparation

Cut the carrots into fine julienne stripsand fry gently in the butter for a fewminutes. Arrange in the bottom of asuitable dish.

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

112

Pikeperch in a herb and cream sauce


Ingredients1 pikeperch (approx. 1500 g)Juice of 1 lemon5 onions, sliced50 g softened butterSaltFreshly ground black pepper60 g softened butter1 carrot, diced30 g anchovy paste½ tbsp. lemon juice2 tbsp. breadcrumbs250 g sour cream2 egg yolks5 tbsp. parsley, chopped2 tbsp. fresh dill, choppedExtra strong aluminium foil

AccessoriesSaucepanAluminium foilGlass tray

Preparation

Sprinkle 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 from sautéing, the carrotsand 2 tbsp. parsley onto a large sheetof aluminium foil, and place the fish ontop.

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 sour cream, egg yolks,salt, the rest of the parsley and the dilltogether.

Open the parcel afterapprox. 30 minutes, pour over thecream sauce and continue cookinguncovered.

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

113

Let's have meat!Meat and poultry are healthycomponents to anyone’s diet, as wellas adding a wealth of variety. They canbe prepared in a range of differentways, and by using diverse seasoningsand serving them with interestingsauces and side dishes, they canconstantly be presented in new guises,uniting cultures – both exotic andtraditional – with their versatility.

Meat and poultry

114

Meat: preparation tips andinformation

Automatic programmes

Meat weighing less than 1000 g is notsuitable for cooking in 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 beremoved. This will be indicated in thedisplay.

Remove any excess fat, membranesand sinews before roasting. Season totaste and dot with butter or, in the caseof game, bard with rashers of streakybacon. Game can be marinatedovernight, e.g. in buttermilk, totenderise 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. Make sure the tip of thefood probe is not touching any bone.

If you are cooking several pieces ofmeat together, select pieces that aresimilar in size. The food probe shouldbe inserted in the thickest piece.

When using the food probe you will begiven an estimated cooking duration.This will fluctuate during the course ofcooking.

Meat and poultry

115

Poultry: preparation tips andinformation

Automatic programmes

Poultry weighing less than 900 g is notsuitable for cooking using 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 uppermost. Someprogrammes require the addition ofextra liquid part way through thecooking time and sometimes, if using alid, the lid needs to be removed. Thiswill be indicated 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, and that the handle isangled upwards as far as possible.Make sure the tip of the food probe isnot touching any bone.

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

When using the food probe you will begiven an estimated cooking duration.This will fluctuate during the course ofcooking.

Meat and poultry

116

Sirloin joint / Fillet of beef

Preparation time 50–70 minutesServes 6

Ingredients1 kg joint of beef filletSaltPepper1 tbsp. coarse grained mustard75 g softened butter

AccessoriesGourmet oven dish (or glass tray)Aluminium foil

Preparation

Season 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: 55–60 °CMedium: 65–70 °CWell done: 70–75 °C

Meat and poultry

117

Braised beef


Ingredients1000 g beef filletSaltPepperPaprika1 onion, diced1 bay leaf50 g softened butter250 ml beef stock250 ml water125 g crème fraîcheCornflour

AccessoriesGourmet oven dish with lid

Preparation

Season 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 and transfer to a saucepan. Makethe cornflour into a paste with a littlewater and stir into the stock to thicken.Carve the meat and serve with thegravy.

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

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

118

Hash


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

AccessoriesFrying panGourmet oven dish

Preparation

Peel and finely dice the onions. Heatthe butter until it begins to bubble, thenadd some oil and heat up.

Season the meat with salt and pepper,place it in a pan with the clarified butterand sear it on all sides.

Add the onions, bay leaves, cloves andbrown sugar and cook for a further3 minutes.

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

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

Add the meat to the Gourmet oven dishand cook uncovered in the oven.

Season with salt and pepper aftercooking.

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

Alternative settingsPre-heat: YesOven function: Fan PlusTemperature: 180 °CHeating-up phase: RapidShelf level: 1-Cooking stage 1:Oven function: MW + Fan PlusTemperature: 300 W + 180 °CDuration: 210 minutes

Meat and poultry

119

Roast pork


Ingredients1 kg joint of porkSaltPepperPaprika1 tsp. mustard30 g butter100 ml double cream or crème fraîcheCornflour

AccessoriesGourmet oven dish

Preparation

Season the meat with salt, pepper andpaprika, and spread over the mustard.Dot with butter, place in the Gourmetoven dish, cover and cook for about30 minutes.

Add the cream/crème fraîche or a littlewater and continue to roast uncovereduntil done.

Transfer the meat to a serving dish.Deglaze the roasting juices with waterand transfer to a saucepan. Make apaste from the cornflour and a littlewater and stir into the sauce to thickenit.

Slice the meat and serve with thesauce.

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


Meat and poultry

120

Pork fillet in a Roquefort sauce


Ingredients500 g pork filletSaltPepper2 tbsp. oil2 onions, finely diced50 ml white wine125 ml cream200 g Roquefort cheeseRoux made from 1 tbsp. margarine and1 tbsp. flour2 tbsp. parsley, chopped

Preparation

With 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 with the wine.Cook uncovered for 5 minutes at450 W, stirring occasionally.

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

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




Meat and poultry

121

Pork fillet in puff pastry


Ingredients2 pork fillets (300 g each)SaltPepperPaprika50 g softened butter75 g streaky bacon, diced1 onion, diced400 g sliced white mushrooms4 tomatoes (tinned)1 tbsp. parsley, chopped450 g puff pastry

To glaze:1 egg yolk2 tbsp. milk

AccessoriesFrying panGlass tray

Preparation

Season 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 tomatoes. Simmerand season with salt, pepper, parsleyand paprika.

Roll the pastry out on a floured surface,and make 2 rectangles 30 x 20 cm.Place a fillet of pork in the middle ofeach one. Spoon the mushroommixture onto the meat. Wrap the pastryaround the meat to make a parcel,

pinching the edges to seal it. Make leafshapes out of the scraps of pastry todecorate.

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

Cut each parcel in half or in slices, thenserve.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Meat \ Pork fillet inpastryProgramme duration: approx. 30minutes

Alternative settingsOven function: Fan PlusTemperature: 180–200 °CShelf level: 1Duration: 30–35 minutes + pre-heating-Core temperature when using the foodprobe: 70–75 °C

Meat and poultry

122

Meat loaf


Ingredients300 g minced beef300 g good quality pork sausage meat1 bread roll2 eggs2 tbsp. sweet paprika½ tsp. sharp paprikaSaltPepper2 tbsp. oil2 onions, finely diced50 g bacon, diced1 red capsicum, finely diced1 tin sliced mushrooms (drained weight250 g)125 g Cheddar cheese, diced250 ml stock

AccessoriesFrying panGlass tray

Preparation

Heat the oil in a frying pan and fry thebacon, then add the onions and frygently. Add the diced capsicum anddrained mushrooms. When the mixturehas cooled a little, mix in the dicedcheese.

Soften the bread roll in cold water forapprox. 10 minutes. Squeeze it out, andmix 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 ovalshape. Transfer onto the greased glasstray and cook uncovered.

After 20 minutes, pour the stock overthe loaf.

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

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

123

Belgian meat loaf


Ingredients1000 g minced beef3 eggs200 g breadcrumbs5 g paprikaSaltPepper

AccessoriesUniversal tray

Preparation

Mix 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 displayProgramme duration: 65 minutes

Alternative settingsCooking stage 1:Oven function: Fan PlusTemperature: 220 °CDuration: 12 minutes-Cooking stage 2:Oven function: MW + Fan PlusPower level/Temperature: 150 W + 160°CDuration: 45 minutes-Cooking stage 3:Oven function: GrillTemperature: Setting 3Duration: 5–10 minutes

Meat and poultry

124

Roast veal in a cream sauce


Ingredients1 kg veal1 level tsp. salt½ tsp. white pepper2 level tsp. sweet paprika1 tsp. butter2 onions2 carrots2 tomatoes2 veal bones750 ml stock or meat juices250 ml creamCornflour


Preparation

Season 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.

Add approx. ¼ litre of liquid after about30 minutes. Repeat this every30 minutes. Add the cream at the end.

Transfer the meat and vegetables to aserving dish. Deglaze the roastingjuices with water and transfer to asaucepan. Make a paste from thecornflour and a little water and stir intothe sauce to thicken it.


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


Useful tipThis recipe can also be used to make aveal roulade. To do this, select theAutomatic programme Meat \ Veal \Veal roulade.

Meat and poultry

125

Veal knuckle


Ingredients1 knuckle of veal (approx. 1500 g)SaltFreshly ground black pepper40 g melted butter or margarine2 carrots100 g celery1 onion3 cloves250 ml hot waterHandful of parsley1 tbsp. sour creamCornflour

AccessoriesGlass trayor Gourmet oven dish

Preparation with the Automaticprogramme

Wash 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, transfer to asaucepan, and add the sour cream.Make a paste from the cornflour and alittle water and stir into the sauce tothicken it.

With all other functions

Wash 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, transfer to asaucepan, and add the sour cream.Make a paste from the cornflour and alittle water and stir into the sauce tothicken it.

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


Meat and poultry

126

Leg of lamb


IngredientsLeg of lamb, approx. 1.5 kgSaltPepper3 tsp. herbes de Provence or mixedherbs2 cloves of garlic, crushed30 g melted butter or margarine100 ml red wine50 g sour cream150 ml beef stockCornflour


Preparation

Remove 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 sour creamand continue to roast without a lid.

Transfer the meat to a serving dish.Deglaze the roasting juices with waterand transfer to a saucepan. Make apaste from the cornflour and a littlewater and stir into the sauce to thickenit.


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

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

127

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 crust3 slices of white bread2 tbsp. parsley, chopped1 tsp. thyme, chopped1 egg2 tbsp. coarse grained mustard


Preparation

To 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 forapprox. 15 minutes in a pre-heatedoven. Then spread the herb crust over

the meat, add the crème fraîche, half ofthe red wine and the stock and cookuncovered for 40 minutes.

After cooking, blend the juices from themeat together with the rest of the wineand some water and thicken withcornflour.

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

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

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

128

Duck with oranges


Ingredients1 duck (2 kg)SaltPepperThyme3 oranges, peeled and chopped2 apples, peeled and diced1 bay leaf125 ml white wine350 ml chicken stock125 ml orange juiceCornflour

To decorate:1 orange, unpeeled and thinly sliced


Preparation

Wash the duck, pat dry and seasonwith salt, pepper and thyme. Place theoranges and apples inside the duckcavity together with the bay 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, transfer to asaucepan and thicken with 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 kgProgramme duration: approx. 70minutes

Alternative settingsOven function: Fan PlusTemperature: 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

129

Chicken


Ingredients1 chicken, approx. 1 kgSalt, paprika, curry powder1–2 tbsp. oil100 ml double cream or crème fraîcheCornflour


Preparation

Mix 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, transfer to a saucepan andthicken with cornflour paste. Carve thechicken and serve with the sauce.

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

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: 78–85 °C

Meat and poultry

130

Spicy chicken breast with eggplant

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

Ingredients1 onion2 cloves of garlic10 g fresh ginger1 small eggplant8 fresh dates1 bunch of parsley4 chicken breast fillets1 ¹/₂ tbsp. olive oil1 tsp. cumin1 ¼ tsp. sweet paprika1 ¹/₂ tbsp olive oil1 ½ tbsp. honey1 ½ tbsp. lemon juiceSaltPepper125 ml yoghurt

To sprinkle on top:2 ½ tbsp. fresh parsley, chopped


Preparation

Halve the chicken fillets. Peel theonions and garlic. Halve and slice theonions and finely chop the garlic. Finelygrate the ginger, dice the eggplant,stone and quarter the dates and chopthe parsley.

Place the chicken in the oil, garlic,ginger, cumin and paprika to marinateand leave in a cold place for at least4 hours.

Place the onions, eggplant and olive oilin a suitable dish and cook uncovered.

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 stand 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

131

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


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

Meat and poultry

132

Chicken in a mustard cream sauce


Ingredients250 g crème fraîche4 tbsp. coarse grained mustard1 clove of garlic, crushedSalt½ tsp. sage leaves, chopped4 chicken breasts (each approx. 125 g)

Preparation

Mix together the crème fraîche,mustard, garlic, salt and sage in a bowl.

Place the chicken in the dish and coatwith the sauce. Cover and cook for4 minutes at 850 W and then for afurther 12 minutes at 450 W.

Turn halfway through cooking, andbaste with the sauce.

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



Meat and poultry

133

Stuffed turkey


Ingredients1 oven-ready turkey (approx. 3500 g)SaltSour cream or crème fraîcheCornflour

Filling ingredients30 ml oil3 onions, finely diced125 g rice150 g pistachio nuts150 g raisins1 tbsp. Madeira

Sauce125 ml cream125 ml stock3 tbsp. cornflour

AccessoriesSaucepanGlass tray

Preparation

Cook 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, sour cream or crème fraîche andsome cornflour paste, and season totaste.

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

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: 80 °C

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

Meat and poultry

134

Stuffed turkey breast


Ingredients1000 g 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 pepperPaprika1 tbsp. oil1 clove of garlic

Sauce125 ml cream125 ml stock3 tbsp. cornflour


Preparation

Cut a pocket into the side of the turkeybreast.

To make the stuffing, mix themascarpone with the buckwheat,crème fraîche, egg yolk, onion andherbs. Season with salt and 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 turkeygenerously with the paste. Place in theGourmet oven dish, and roastuncovered, turning occasionally.

Deglaze the roasting juices with creamand stock, transfer to a saucepan,thicken with cornflour, and serve withthe sliced turkey.

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


Meat and poultry

135

Turkey drumsticks with chutney


Ingredients1 turkey drumstick (approx. 1200 g)SaltPepper30 g butter200 ml cream200 g apricot or mango chutney250 ml water1 tin of apricots or mango slices (280 g)


Preparation

Season 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 roasting pan.

Deglaze the roasting juices with water,transfer to a saucepan and thicken withsome cornflour paste if required (thesauce will already have been thickenedby 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 \ TurkeydrumsticksProgramme duration: approx. 80minutes

Alternative settingsOven function: Auto RoastTemperature: 170–190 °CShelf level: 1Duration: 90–120 minutes-Core temperature when using the foodprobe: 80–85 °C

Useful tipA recipe for homemade apricot ormango chutney can be found in"Sauces and chutneys".

Meat and poultry

136

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 sour cream150 ml waterCornflour


Preparation

Marinate 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 in the pan, transferto a saucepan and thicken withcornflour paste. Serve with the meat.

Recommended settingsOven function: Automatic programmesProgramme: Game \ Hare legsProgramme duration: approx. 55minutes


Meat and poultry

137

Saddle of hare


Ingredients1 saddle of hare (approx. 750 g)SaltPepper50 g streaky bacon, sliced2 bay leaves6 juniper berries100 ml cream1 ½ tbsp. red wine150–400 ml beef stockCornflour


Preparation

Remove 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 andfinish roasting without the lid.

Transfer the meat to a warm servingdish, and carve, removing the bones.Deglaze the juices from the meat withthe red wine and water, transfer to asaucepan and thicken with a littlecornflour.

Recommended settingsOven function: Automatic programmesProgramme: Game \ Saddle of hareProgramme duration: approx. 50minutes

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

138

Rabbit in a mustard sauce


Ingredients1300 g rabbit (saddle or haunch)SaltFreshly ground black pepper3 tbsp. Dijon mustard100 g bacon, diced30 g butter1 tbsp. flour2 onions, finely diced250 ml white wine1 tsp. dried thyme, ground3 tbsp. crème fraîche


Preparation

Season the rabbit with salt and pepper,and spread over 2 tbsp. mustard.

Fry the bacon in the butter in a roastingpan, then add the rabbit and continueto fry, turning the meat until it is nicelybrowned. Sprinkle in the flour. Add theonions, thyme and wine, stirring toblend the ingredients. Transfer to asuitable roasting pan and roastuncovered in the oven.

Transfer the meat to a serving dish. Addthe rest of the mustard, the crèmefraîche and, if required, some water tothe juices in the pan, transfer to asaucepan and thicken with cornflour.

Recommended settingsOven function: Automatic programmesProgramme: Game \ Rabbit piecesProgramme duration: approx. 35minutes


Meat and poultry

139

Saddle of venison


Ingredients2000 g saddle of venison1 ¹/₂ – 2 l buttermilk8 juniper berries2 bay leaves3 peppercorns, crushedSaltPepper30 g melted butter or margarine100 g streaky bacon, sliced125 ml red wine500 ml water125 g sour cream or crème fraîcheCornflour6 pear halves6 tsp. cranberry sauce


Preparation

Trim 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, transfer to a saucepan and

thicken with some cornflour paste.Carve the meat, and place on a servingdish. Pour the sauce over.

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 orSaddle of venisonProgramme duration: approx. 50minutes


Vegetables and side dishes

140

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 tothe market in a delicious plethora ofcolours and tastes, they complementand enhance 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 retain their uniquetaste with minimal loss of vitamins.

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 for a healthy diet. They arealso a valuable source of dietary fibrefrom carbohydrates. The mostnutritious part is often directly under theskin, therefore vegetables should bepeeled as thinly as possible, if at all. Toavoid unnecessary loss of nutrients,wash vegetables before choppingthem; cutting vegetables increases theirsurface area, with a consequent greaterloss of nutrients and breakdown offibre.

Vegetables should not be immersed inwater as vitamins B and C are watersoluble and are dispersed whensoaked.


141

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 all side disheswhich can accompany a main dish.Potatoes are available in a wide rangeof waxy, semi waxy and floury varieties.The waxy ones are used for salads,boiling and roasting.

Semi waxy varieties lend themselves tobakes and gratins. Floury potatoes arestarchier than other types and areespecially good for dumplings, soups,purées and for grating.

Rice swells to three times its size whencooked. Brown rice and wholegrainpasta require about 5–10 minuteslonger to cook than dishes made fromwhite rice or white flour.

Cooking vegetables with microwavepower

Place cleaned, prepared vegetables in adish. Add 2-3 tbsp. water and a littlesalt according to freshness andmoisture content. Fresh vegetablescontain more moisture; for vegetableswhich have been stored for a while, adda little more water to balance out thelower moisture content. Covervegetables and bring to the boil at850 W, then reduce to 450 W andcontinue cooking. Allow the vegetablesto stand for approx. 2 minutes aftercooking to enable the temperature toequalise.

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 byapprox. 3 minutes. All values are forguidance purposes and can be affectedby initial temperature and condition(freshness, size).


142

Stuffed eggplants


Ingredients3–4 eggplantsOil

Filling ingredients2 onions, finely diced20 g butter or oil300 g minced beef250 g sliced white mushrooms200 g tomato paste250 ml creamSaltPepper150 g grated Gouda or Cheddarcheese150 g grated Cheddar cheese

AccessoriesFrying panOvenproof dish

Preparation

Cut the eggplants lengthways into 1 cmslices, sprinkle with salt and set asidefor 10 minutes. Pat dry with kitchenpaper and fry briefly in the hot oil.Arrange the slices in a suitable dish.

Fry the onions in oil and add the meat,turning until it is browned. Add themushrooms and stir in the tomatopaste, cream and seasoning.

Spread the mixture over the eggplantslices. Sprinkle with grated cheese andbake until golden.




143

Jacket potatoes


Ingredients4 baking potatoes (each approx. 190 g)½ tbsp. oilSaltPepper


Preparation

Mix 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 potatoesProgramme duration: approx. 30minutes

Alternative settingsPre-heatOven function: Fan PlusTemperature: 200 °C

Cooking stage 1:Oven function: MW + Fan PlusPower level/Temperature: 300 W +200 °CShelf level: 1Duration: 25–30 minutes


144

Cauliflower in a mustard sauce


Ingredients1 cauliflower250 ml beef stock100 ml cream30 g butter20 g plain flour3 tbsp. coarse grained or mild mustardSaltPepperA little sugar

Preparation

Cut the cauliflower into florets, place ina bowl with 2 tbsp. water, cover andcook for 6 minutes at 850 W, and thenfor a further 10 minutes at 450 W. Aftercooking, pour out the water.

Mix flour and butter together to make asmooth dumpling. Place in a dish withstock, cream, mustard and seasoning,cover and cook for 5 minutes at 850 W.

Stir well and pour the sauce over thecauliflower or serve separately in a jug.





145

French beans tossed in tomatoes and breadcrumbs


Ingredients500 g green beans3 tomatoes, diced1–2 tbsp. oil50 g breadcrumbsSaltFreshly ground black pepper1 tsp. dried thyme, ground

AccessoriesShallow ovenproof dish

Preparation

Place the beans in a suitablemicrowave safe dish with 2 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 3:Oven function: GrillTemperature: Setting 3Shelf level: 2Duration: 10–15 minutes + 5 minutespre-heating


146

Chicory bake


Ingredients8 small heads of chicorySalt8 slices of ham8 slices of cheese50 ml creamSaltPepper, freshly ground50 g breadcrumbs1 tbsp. butter


Preparation

Wash 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.




147

Gnocchi


Ingredients250 ml milk250 ml water¹/₂ tsp. salt250 g semolina2 egg yolks20 g softened butter100 g Emmental or Cheddar cheese,grated

AccessoriesShallow ovenproof dish

Preparation

Mix together 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 placed 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 forapprox. 10 minutes until golden.



Cooking stage 3:Oven function: GrillTemperature: Setting 3Shelf level: 1Duration: 10 minutes + 5 minutes pre-heating


148

Herby spätzle au gratin


Ingredients500 g plain flour200 ml water5 eggsSalt3 tbsp. chopped mixed herbs (e.g.parsley, chives, chervil)3 onions1 tbsp. oil200 g cheese, grated


Preparation

Stir together the flour, eggs, water, saltand herbs to form a light dough. Pressthe dough through a spätzle maker or alarge holed sieve or ricer.

Place the spätzle in salted boilingwater. Allow the spätzle to cook for 3–5 minutes depending on size, then drainwell.

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.




149

Cucumber salad with a variety of sauces


Ingredients2 cucumbers (300 g each)

Dill sauce100 g crème fraîche2 tsp. fresh dill, choppedSalt

Tarragon sauce100 g crème fraîche200 ml cream200 ml vegetable stock2 tsp. tarragon, choppedSaltPepper

Preparation

Peel the cucumbers if preferred. Cut inhalf lengthways and scoop out theseeds with a teaspoon. Cut into ½ 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, mixtogether the crème fraîche, cream,vegetable stock, tarragon, salt andpepper. Cook uncovered for 5 minutesat 850 W, and then pour over thecooked 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


150

Potato cheese gratin


Ingredients500 g peeled, floury potatoes250 ml cream125 g crème fraîche150 g grated Gouda or Cheddarcheese150 g grated Cheddar cheese1 clove of garlicSaltFreshly ground black pepperNutmeg

AccessoriesOvenproof dish 24 cm

Preparation

Slice 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 ...Programme duration: approx. 44minutes

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

Useful tipFor a low-calorie variation, arrange750 g sliced potatoes in an ovenproofdish. Season with salt and pepper, andpour over 250 ml of vegetable stock.Bake as above. About 10 minutesbefore the end of baking, scatter3 tbsp. grated Parmesan over the top.


151

Kohlrabi and cress gratin


Ingredients800 g kohlrabiButter for greasing2 shallots, diced100 g bacon1 tbsp. oil200 ml vegetable stock150 g crème fraîchePepper, freshly groundNutmeg, freshly ground80 g cheese, grated1 tub cress

AccessoriesOvenproof dishSaucepan

Preparation

Peel the kohlrabi, cut into slicesapprox. 1 cm thick and arrange in a fanshape in the base of a greased gratindish.

Dice the bacon and fry with theshallots. Add the stock, flavour withcrème fraîche and season with pepperand nutmeg.

Pour the sauce over the kohlrabi,scatter with cheese and bake untilgolden.

Scatter with cress and serve.



Useful tipThis gratin is an ideal accompanimentto schnitzels, sausages or potatoes.


152

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

Preparation

Place the Brussels sprouts in a bowlwith 3 tbsp. water and a little salt, coverand cook for 3 minutes at 850 W. Thencook for a further 9 minutes at 450 W oruntil al dente, and drain well.

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 3:Oven function: Fan PlusTemperature: 170–190 °CShelf level: 1Duration: 35–45 minutes


153

Gourmet potatoes


Ingredients1200 g waxy potatoes, peeled1 tsp. dried rosemary, ground2 tsp. dried thyme, ground1 tsp. sage, ground6 cloves of garlic (optional)SaltPepper3 tbsp. olive oil


Preparation

Peel and quarter the potatoes andarrange in the bottom of the glass tray.Mix the herbs, spices and garlic (ifdesired) and bake uncovered untilgolden, turning occasionally.



Useful tipCook the potatoes with only oil, saltand pepper and serve with porcinimushroom pesto. For the pesto steep50 g dried porcini mushrooms in 150 mlwater for 15 minutes, drain and puréewith 150 ml olive oil, 1 tbsp. pumpkinseed oil, 2 tbsp. chopped parsley, 75 gPecorino or Parmesan cheese, and1 tsp. salt.


154

Spanish bean bake


Ingredients400 g green beansSalt2 small cans large white beans (310 g)1 can kidney beans (400 g)2 onions, coarsely diced2 cloves of garlic, crushed300 g cherry tomatoes10 green olives1 can chopped tomatoes (400 g)2 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

Preparation

Wash 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 2:Oven function: Fan PlusTemperature: 160 °CShelf level: 1Duration: 25–30 minutes


Cooking stage 2:Oven function: Conventional HeatTemperature: 180 °CShelf level: 1Duration: 20–25 minutes + pre-heating


155

Tomato risotto


Ingredients1 red onion125 g chorizo (Spanish salami)1 zucchini100 g kalamata olives, (black) pitted1 ¹/₂ tbsp. olive oil1 can chopped tomatoes (400 g)375 ml chicken stock200 g arborio rice30 g butter50 g grated Parmesan cheese2 tbsp. parsley, chopped2 tbsp. chives, chopped60 g goat's cheese50 g basil leavesOlive oil

AccessoriesMicrowave safe oven dish with lid

Preparation

Peel and finely dice the onion, finelydice the chorizo and zucchini. Finelychop the olives. Place the onion,chorizo and olive oil in a microwavesafe oven dish and cook.

Add the tomatoes, stock and rice,cover and continue cooking.

Add the zucchini, stir well and continuecooking.

Allow the risotto to stand for 2 minutesafter cooking, then add the butter andParmesan. Before serving stir in theparsley, olives and chives and garnishwith goat's cheese and basil.

Recommended settingsOven function: Automatic programmesProgramme: Side dishes \ Rice \ RisottoProgramme duration: approx. 30minutes



Cooking stage 3:Oven function: MicrowavePower level: 850 WShelf level: 1Duration: 8–10 minutes


156

Zucchini bake


Ingredients2 zucchini1 onion, finely diced10 g softened butter1 tsp. oregano or marjoram, finelychopped1 slice of white bread, finely diced200 g fetta cheese1 tbsp. sour creamSaltFreshly ground black pepper


Preparation

Halve the zucchini lengthways andscoop out the centres with a teaspoon.Chop the flesh roughly. Sauté the oniongently in the butter and add the flesh ofthe zucchini and the herbs.

Crumble the fetta and blend with thesour cream. Stir into the onion mixturewith the bread cubes and season withsalt and pepper.

Arrange the zucchini halves in asuitable microwave safe dish, spoon inthe filling and bake uncovered.



Sauces and chutneys

157

Good things come from aboveAsparagus demands it, it gives adessert a completely different twist,and meat 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

158

Red capsicum and chilli sauce


Ingredients2 red capsicums1 small red chilli200 g cherry tomatoes2 onions2 cloves of garlic1 tbsp. oil1 tsp. brown sugar200 ml tomato juiceSaltPepper, freshly groundPaprika

Preparation

Wash, halve and seed the capsicumsand chilli. Cut the capsicums 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

159

Mango chutney

Preparation time: 60–70 minutesMakes 2 jars, each approx. 400 ml

Ingredients4 firm, unripe mangoes (approx. 1.5 kg)1 piece fresh ginger (approx. 40 g)4 small red chillies3 limes100 ml apple vinegar150 g cane sugar

Preparation

Peel the mangos and remove the stone.Chop 750 g fruit flesh into ½ cm cubes.

Peel the ginger and cut into narrowstrips. Halve and seed the chillies, rinsecarefully and cut into very fine strips.

Squeeze the limes, and mix 75 ml of thejuice with the vinegar.

Place the mango and sugar in a dish.Cover, and cook for 8 minutes at850 W.

Add the ginger and chillies andcontinue to cook for 30 minutes at450 W.

Add the vinegar and lime juice mixtureand cook for a further 10 minutes at450 W. If the mixture is still not thickenough, continue to cook uncoveredfor a further 5–8 minutes.

Transfer into jars while still warm andwhen cooled, store in the refrigerator.




Useful tipThis chutney can also be made withapricots or with a mixture of mango andapricots.

Sauces and chutneys

160

Plum chutney


Ingredients750 g plums, stones removed50 ml water200 g brown sugar½ tsp. ground ginger½ tsp. mace1 piece diced candied ginger50 g raisins1 tbsp. vinegar essence

Preparation

Cut the plums into pieces, place in adish with water, sugar, spices, candiedginger and raisins, cover and cook for10 minutes at 850 W. Then cook for afurther 30–40 minutes at 450 W until themixture 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 2:Oven function: MicrowavePower level: 450 W Shelf level: 1Duration: 30–40 minutes


Useful tipA spicy accompaniment for stir fries,grilled beef, pork or for chicken.

Sauces and chutneys

161

Zucchini and orange chutney


Ingredients1 zucchini1 onion2 cloves of garlic1 apple1 orange100 ml herb vinegar200 g rock sugar1 tsp. salt1 tsp. mustard seeds1 pinch of ground cinnamon½ tsp. curry powder½ tsp. pink peppercorns

Preparation

Wash the zucchini. Peel the onion andgarlic. Crush the garlic. Peel the appleand orange and dice, along with thezucchini 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.



Useful tipDelicious with grilled meat and stir fries.

Savoury snacks

162

The most delicious things inthe worldPizzas, tarts and pies are greatfavourites for all occasions - as asatisfying family meal, 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 tastybites to accompany a glass of wine orbeer.

Spicy treats can be conjured up withjust a few ingredients from thecupboard.

Many can be prepared in advance anddo not require last-minute attention justas the first guests arrive.

Savoury snacks

163

Flat bread with yoghurt


Ingredients¹/₂ cube of fresh yeast (21 g)200 ml milk, lukewarm1 egg100 g natural yoghurt1 tbsp. oil2 tsp. sugar¹/₂ tsp. baking powder450 g plain flour1 tsp. salt


Preparation

Dissolve the yeast in the milk and mixtogether with the egg, yoghurt, oil,sugar, baking powder, flour and salt.Cover and prove in a warm place for60 minutes.

Divide the dough into 8 pieces and rollthem out thinly. Place on the glass traylined with baking paper and bake untilgolden.


Alternative settingsOven function: Fan PlusTemperature: 170–190 °CShelf level: 2Duration: 12–14 minutes + pre-heating

Savoury snacks

164

Savoury cheese biscuits


Dough ingredients150 g plain flour125 g grated Cheddar cheese2 egg yolks125 g softened butter

To glaze:Egg white

To sprinkle on top:CarawayGrated cheesePoppy seedsSesame seedsPaprika


Preparation

Knead together the flour, cheese, eggyolk and butter to make a smoothdough.

Put the dough in the refrigerator andleave for 60 minutes. Then dust thebench with flour and roll the dough out.It should be 3 mm thick.

Using different shaped cutters, cutbiscuits out and place on the glass traylined with baking paper.

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


Useful tipVariation: Cheese whirls - To makethese, roll the dough out and cut intoapprox. 10 cm 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 intoapprox. 1 cm slices. Place the slices onthe glass tray lined with baking paperand bake as described.

Savoury snacks

165

Ham and cheese muffins


Ingredients50 g softened butter2 eggs1 tsp. sweet paprika150 g natural yoghurt220 g plain flour3 tsp. baking powder60 g ham, diced2 tbsp. chopped chives75 g grated Cheddar cheese

Accessories8 muffin cases ( 7 cm)

Preparation

Beat the butter until creamy. Graduallyin the eggs, paprika and yoghurt andmix well.

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 snacks

166

Pizza variations

Preparation time: 70–80 minutesSufficient for 1 pizza 30 cm

Dough ingredients125 g plain flour10 g fresh yeast¹/₄ tsp. salt½ tbsp. oil70–80 ml lukewarm water

Margherita pizza250 g sliced tomatoes150 g Mozzarella cheese, slicedOlive oilOregano

Onion pizza300 g finely sliced onionsSaltRosemary2 tbsp. olive oil

Vegetarian pizza150 g broccoli florets, pre-cooked150 g sliced white mushrooms50 g sliced leeks, pre-cooked150 g Mozzarella cheese, diced orsliced

Pepper pizzaOne half each of a red, yellow andgreen capsicum, washed and cut intostrips2 sliced tomatoes100 g Emmental cheese, coarselygrated

Salmon pizza200 g salmon, chopped2–3 slices smoked salmon, cut intostrips3 hard-boiled eggs, quartered½ tsp. oregano100 g grated Cheddar cheese

Leek and Gorgonzola pizza400 g leeks, sliced into rings and gentlyfried in 1 tbsp. walnut oilSaltPepper100 ml white wine, added to the friedleeks150 g Gorgonzola cheese, diced

Ricotta and basil pizza30 g ricotta cheese or quark mixed with50ml double cream2 eggs½ tbsp. walnut oilSaltPepper1 tbsp. chopped basil, stirred into thecream/egg mixture which is thenspread over the pizza base2 tomatoes, diced and scattered overthe cream/egg mixture100 g Gorgonzola cheese, diced andscattered over the cream/egg mixture

AccessoriesGlass trayor a round baking tray 27 cm

Savoury snacks

167

Preparation

Pizza dough: Mix the flour, yeast, salt,oil and water together and knead untilyou have a smooth dough. Leave toprove at room temperature forapprox. 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 tomato passata over thepizza, 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 30 cm circle. Spread the filling ofyour choice over one half of the base.Fold the other half of the circle over tocreate a semi-circle. Press the edgestogether firmly. Place the calzone onthe greased glass tray or a Miele roundbaking tray, brush the surface with milkand bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Pizza & Quiche \ Fresh \Glass tray or Pizza tray \ Mediumtopping or Thick toppingGlass tray:Duration: Medium topping: approx. 52 minutesThick 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

Useful 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 snacks

168

Grilled baguette slices


Pesto8 baguette slices8 tsp. basil pesto8 slices Mozzarella cheese

Tomato6 baguette slices50 g sundried tomatoes in oil100 g diced fetta cheese50 g Ricotta cheese or butter1 tsp. chopped basilSaltFreshly ground black pepper

Bruschetta6 baguette slices1 clove of garlic, finely diced2tbsp. olive oil3 tomatoes, diced1 diced gherkinSaltPepperChopped basil

Vegetable crostini12 baguette slices20 g softened butter150 g zucchini, finely diced120 g capsicum, finely diced150 g tomatoes, diced1 clove of garlic, diced1 tbsp. fresh mixed herbs (e.g. parsley,basil, thyme)SaltPepper200 g mozzarella, diced

Pesto

Spread 1 tsp. pesto over each baguetteslice and top with Mozzarella. Place thebaguettes on the rack and bake.

Tomato

Dice the tomatoes and, using a fork,mix with ricotta or butter, basil, salt andpepper. Pre-toast the baguette slicesunder the pre-heated grill forapprox. 1 minute. Spoon the tomatomixture onto the baguette slices andbake.

Bruschetta

Mix 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 crostini

Sauté the vegetables in the butter andseason well with salt, pepper andherbs. Cool the mixture, then stir in theMozzarella. Arrange the sliced bread onthe glass tray and spread the vegetableand cheese mixture over. Bake untilgolden.

Savoury snacks

169

Recommended settingsFor pesto, tomato and bruschetta:Oven function: GrillTemperature: Setting 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 snacks

170

Pizza whirls


Dough ingredients120 g quark2 tbsp. oil2 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

To glaze:1 egg yolk

To sprinkle on top:100 g coarsely grated Cheddar cheese


Preparation

Mix 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. Combine all theingredients for the filling.

Roll the two halves of dough out on afloured surface to make rectanglesmeasuring approx. 40 x 25 cm. Spreadhalf of the filling onto each rectangle.

Roll the rectangle up with the filling,then cut each roll into 8 slices. Arrangethe slices on the glass tray lined withbaking paper.

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 snacks

171

Spicy baked oven nuts


Ingredients400 g mixed whole nuts (e.g. almonds,hazelnuts, macadamia nuts, cashewnuts)1–1 ¹/₂ tsp. chilli flakes1 ¹/₂ tsp. coarse sea salt1 tbsp. olive oil


Preparation

Spread the nuts out on a glass dish.Stir together the chilli flakes, salt and oiland mix with the nuts. Roast untilgolden.

Stir several times during cooking.


Alternative settingsOven function: Fan PlusTemperature: 190–210 °CShelf level: 2Duration: 10–12 minutes + pre-heating

Desserts

172

All's well that ends wellNo one can resist a delicious dessert.An ice cream, soufflé or fruityconfection is the perfect end to a meal,yet requires relatively little effort tomake. Indeed, the most successfuldesserts are often those that need theleast preparation.

A luxury pudding is the crowning gloryof a delicious meal, and a fine maincourse should always be followed by anexotic dessert.

The dessert should always be acontrast in terms of colour and textureto the rest of the meal, so that if you areserving a creamy-coloured soup orwhite sauce, for example, then vanillaice cream should be avoided. Similarly,a tomato sauce is best not followedwith strawberries.

Tips on preparationStir sweet dishes with custard powder,cornflour, semolina, sago or rice oftenduring cooking to prevent a starch layerand lumps from forming.

Always use a tall dish when makingdesserts, so that the milk cannot notboil over so easily.

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 can be reduced bysubstituting cream with stiffly beatenegg white.

Desserts

173

Red berry compote


Ingredients400 g mixed berries (e.g. strawberries,raspberries), fresh or frozen50 ml strawberry syrup1–2 tbsp. cornflour1 tbsp. cold water20 ml crème de cassis

Preparation

Put 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 1 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 orhomemade custard.



Desserts

174

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 softened butter50 g rolled oats50 g pecan nuts, chopped

AccessoriesDish 25 cm, heat resistant,microwave safeGlass tray

Preparation

Peel, quarter and slice the apples.Arrange in a greased, microwave safeand heat resistant dish. Sprinkle withsugar if desired, place on the glass trayand cook.

Meanwhile, combine flour, brown sugarand cinnamon in a mixing bowl toprepare crumble topping. Rub in butter,and then stir in rolled oats and pecans.

Sprinkle the blueberries and then thecrumble topping over the fruit andcontinue cooking.

Stand for 10 minutes before servingcrumble with cream or yoghurt.

Recommended settingsOven function: Automatic programmesProgramme: Dessert \ Fruit crumbleProgramme duration: approx. 20minutes

Alternative settingsCooking stage 1:Oven function: MicrowavePower level: 850 WShelf level: 1Duration: 7–13 minutes

Cooking stage 2:Oven function: MW + Fan GrillPower level/Temperature: 300 W +180 °CShelf level: 1Duration: 7–13 minutes

Useful tipPears, apricots or peaches can be usedinstead of apples. The blueberries canbe substituted with raspberries,blackcurrants or sliced bananas.

Desserts

175

Quark soufflé


Ingredients500 g quark100 g sugar2 eggs8 g vanilla sugar2 packets of custard powder or 125 gsemolinaJuice of ¹/₂ a lemon¹/₂ tsp. baking powder125 g raisins2 tbsp. breadcrumbs30 g butter


Preparation

Mix the quark with the sugar, vanillasugar, eggs, custard powder orsemolina, lemon juice and bakingpowder. Stir in the currants and pourinto a greased soufflé dish.

Scatter with breadcrumbs, dot withbutter and cook uncovered.

Recommended settingsOven function: MicrowavePower level: 850 WShelf level: 1Duration: 10–12 minutes

Useful tipYou can also stir in 500 g pittedcherries or chopped apricots orpeaches.

Desserts

176

Strawberry swirl


Ingredients300 g strawberries50 g sugar3 leaves of red gelatine3 leaves of white gelatine200 g sour cream150 g natural yoghurt8 g vanilla sugar50 g sugar250 ml cream

Preparation

Soak the red and white gelatine leavesseparately in cold water for 10 minutes.Purée the strawberries with the sugar.Squeeze out the red gelatine anddissolve for 15 seconds at 450 W. Stirsome of the fruit purée into the gelatine,add this mixture to the remaining fruitpurée and stir together.

Stir together the sour cream, yoghurt,vanilla sugar and sugar. Squeeze outthe white gelatine leaves and dissolvefor 15 seconds at 450 W. Stir some ofthe sour cream mixture into thegelatine, then fold this into the rest ofthe sour cream mixture. Chill until themixture begins to stiffen.

Whip the cream into stiff peaks and foldinto the sour cream mixture. Spoon intoserving dishes and swirl somestrawberry purée into each one. Chillbefore serving.

Recommended settingsDissolving gelatine:Oven function: MicrowavePower level: 450 WShelf level: 1Duration: 15 seconds

Desserts

177

Bread and butter pudding


Ingredients14 slices white bread80 g softened butter, unsalted8 egg yolks150 g sugar1 vanilla pod300 ml milk300 ml cream100 g raisins

To sprinkle on top:Sugar

AccessoriesShallow ovenproof dishSaucepan

Preparation

Grease 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 butterpuddingProgramme duration: approx. 35minutes



Desserts

178

Lemon mousse


Ingredients250 g natural yoghurt50 g crème fraîcheJuice of 2 lemons8 g vanilla sugar90 g sugar4 leaves of gelatine250 ml cream500 g mixed berries, frozen50 g sugar

Preparation

Soak the gelatine for 10 minutes in coldwater, squeeze out and dissolve for15 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 fold intothe rest of the yoghurt mixture. Chill.

When the mixture begins to stiffen, foldin the cream and then whisk until stiff.

Sprinkle the frozen fruits with sugar anddefrost for 10 minutes at 150 W, thendistribute over 4 plates. Dollop themousse onto the fruits. Decorate withlemon balm or spirals of lemon zest andserve.

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

Useful 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

179

Relaxing momentsWhat do thirst quenchers, pick-me-ups,warming drinks and cool refreshingdrinks which lift the mood all have incommon? Their comforting effectstreams through even as we areenjoying them and they have a morerapid impact on our wellbeing than anymeal. Drinks lift the mood in a way thatrequires no explanation - especiallywhen they are made either witharomatic coffee or a "drop" ofsomething.

Tips on preparationDo not heat liquids for much longerthan the times given. If necessary, entera further cooking time when thecooking duration has elapsed.

Do not heat alcohol neat as this canignite.

When heating liquids, milk, sauces etc.using microwave power, the boilingpoint of the liquid may be reachedwithout the production of typicalbubbles. The liquid does not boil evenlythroughout. This so-called 'boilingdelay' can cause a sudden build-up ofbubbles when the container is removedfrom the oven or shaken, which canlead to the liquid boiling over suddenlyand explosively. To avoid this, alwayswait a minimum of 20 seconds beforeremoving the container from the ovenand place a suitable glass rod or utensilinto the cup or glass when heatingliquids.

When heating drinks, you can alsoselect a higher microwave powersetting of 1000 W, depending on thetype of drink. Heating times arereduced for smaller quantities.

Drinks

180

Orange coffee


Ingredients375 ml strong coffee4 tsp. sugar80 ml orange liqueur125 ml cream8 g vanilla sugar

Preparation

Combine the coffee, sugar and orangeliqueur. Pour into four cups and heatuncovered for 4 minutes at 850 W.

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

181

Iced mocha


Ingredients250 ml freshly made coffee20 g dark chocolate1 pinch of cinnamon1 pinch of cardamon1 tsp. brown sugar1 tbsp. rum250 g vanilla or stracciatella ice cream

Preparation

Combine coffee, chocolate, cinnamon,cardamon, sugar and rum in acontainer, mix and heat for 4 minutes at450 W, or until the chocolate hasmelted. Leave to cool.

Pour the mixture into two glasses. Addone scoop of ice cream in each glass.Decorate with cream and gratedchocolate.

Recommended settingsOven function: MicrowavePower level: 450 WShelf level: 1Duration: 4 minutes

Useful tipCardamon 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

182

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 tomake jam. 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 rather shorter than jams made withnormal preserving 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.

When using jars with screw-top lids,pour the jam into the jars while hot.Immediately seal with the lids andstand upside down on the lids forapprox. 5 minutes before turning 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

183

Peach jam


Ingredients500 g peach flesh500 g jam setting sugar1 sachet citric acid2 tbsp. apricot liqueur or Campari

Preparation

Cut 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 jam into ready-preparedscrew-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

184

Plum conserve

Preparation time: 300–360 minutesMakes 4–5 screw-top jars, each approx. 400 ml

Ingredients2500 g ripe plums125 g sugar

AccessoriesGourmet oven dishor glass tray

Preparation

Stone 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 boil verygently.

Do not allow it to become too stiff, as itcontinues to thicken as it cools.

When cooled, transfer the plumcompote into ready-prepared screw-topjars and seal immediately.

Stand the jars upside down on their lidsfor approx. 5 minutes, then turn themupright again.

Recommended settingsOven function: Fan PlusBoiling temperature: 190–210 °CCooking temperature: 140–160 °CShelf level: 1Duration: 100–120 minutes

Useful tipPlum compote can also be frozen insuitable containers. Colour and flavourare both well retained at lowtemperatures.

Jams and preserves

185

Sour cherry and vanilla conserve

Preparation time: 15–20 minutesMakes 1 jar, approx. 400 ml

Ingredients300 g morello cherries, frozen150 g jam setting sugar (2:1)1 vanilla pod1 tbsp. kirsch (optional)

Preparation

Place the cherries, jam sugar andvanilla pod in a suitable container, mix,cover and cook.

Stir frequently.

Stir in the cherry brandy if desired.

Pour the hot jam into ready-preparedscrew-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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