AEG BE3003021W - Manual (Page 10)

• 1 kg medium-sized squid, cleaned
• 1 large onion
• 2 tablespoons olive oil
• 90 g cooked long grain rice
• 4 tablespoons pinenuts
• 4 tablespoons currants (raisins)
• 2 tablespoons chopped parsley
• salt, pepper
• juice of a lemon
• 4 tablespoons olive oil
• 150 ml wine
• 500 ml tomato juice
Method:
Rub squid intensively with salt and then
wash off under running water.
Peel onion, chop finely and sweat with
two tablespoons of olive oil until transpar-
ent. Add long grain rice, pinenuts, cur-
rants and chopped parsley to the onions
and season with salt, pepper and the juice
of a lemon. Stuff the squid loosely with
the mixture, sew up the opening.
Put four tablespoons of olive oil in a roast-
ing tin and sear the squid on the ring.
Add wine and tomato juice.
Cover the roasting tin with a lid and put it
in the appliance.
– Time in the appliance: 60 minutes
– Shelf position: 1
Steamed Fish
Ingredients:
• 400 g potatoes
• 2 bunches of spring onions
• 2 cloves of garlic
• 1 small tin chopped tomatoes (400 g)
• 4 salmon fillets
• juice of a lemon
• salt and pepper
• 75 ml vegetable stock
• 50 ml white wine
• 1 sprig of fresh rosemary
• 150 ml wine
• 1 / 2 bunch of fresh thyme
Method:
Wash potatoes, peel, quarter and boil in
salted water for 25 minutes, then drain
and cut into slices.
Wash spring onions and slice finely. Peel
garlic cloves and cut into pieces. Mix on-
ions and garlic with the chopped toma-
toes.
Sprinkle salmon fillets with the juice of a
lemon and leave to marinade. Then dry
and season with salt and pepper.
Mix vegetables and potatoes and place in
a greased ovenproof dish, season and
place the salmon on top.
Pour vegetable stock and white wine over,
distribute rosemary and thyme over the
top.
– Time in the appliance: 35 minutes
– Shelf position: 2
Jansons Temptation
Ingredients:
• 8 - 10 potatoes
• 2 onions
• 125 g anchovy fillets
• 300 ml cream
• 2 tablespoons breadcrumbs
• pepper
• freshly chopped thyme
• 2 tablespoons butter
Method:
Wash potatoes, peel and cut into fine
strips. Peel onions and cut into strips.
Grease an ovenproof baking dish with
butter. Place a third of the potatoes and
onions in the dish. On top place half of
the anchovy fillets and cover with another
third of the onions and potatoes. Distrib-
ute the rest of the anchovy fillets on top.
On top place the rest of the onions and
potatoes, with the top layer being pota-
toes.
Sprinkle with pepper and sprinkle the
chopped thyme over the top.
Pour the brine from the anchovies over
the bake and add the cream. Sprinkle
over the breadcrumbs and place little
knobs of butter on the top.
– Time in the appliance: 60 minutes
– Shelf position: 3
CAKE
Lemon Sponge Cake
Ingredients for the mixture:
• 250 g butter
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