AEG KE8404001M - Manual (Page 9)

After cooking:
Drain sweetcorn and add to the cooked
rice.
Egg Custard
Ingredients:
• 3 eggs
• 100 ml milk
• 50 ml cream
• Salt
• Pepper
• Nutmeg
• Parsley, chopped
– Amount of water to be put into the wa-
ter drawer: 300 ml
– Time in the appliance: 20 minutes
– Shelf position: 1
Gnocchi
Ingredients:
Serves 4
• 500 g boiled potatoes, cooled
• 160 g finely ground wheat flour
• 30 g grated Parmesan
• 1 egg yolk
• Salt
Sauce:
• 40 g butter
• 80 g onions, finely chopped
• 100 ml white wine
• 100 ml cream
• A few sage leaves, chopped
• Lemon juice
• Salt
• White pepper
• 60 g Parmesan (served separately)
Garnish:
• 1 slice of lemon and 2 sage leaves for
each serving
Preparing the gnocchi dough:
Puree the potatoes and work them into a
firm dough together with the specified in-
gredients. Let it stand for 5 minutes and
then continue to work it briskly to prevent
the potato dough from becoming too
soft. Separate the potato dough into
small portions and roll them out into noo-
dles as wide as your thumb. They can then
be cut into small chunks. Steam them.
Prepare the sauce while they are steam-
ing.
Preparing the sauce:
Sweat the chopped onions in the melted
butter until they are a golden yellow col-
our and then add white wine. Pour in the
cream. Reduce it slightly. Add the chop-
ped sages leaves and spices. If the sauce
becomes too thick, thin it with a little veg-
etable stock and cream.
– Amount of water to be put into the wa-
ter drawer: 500 ml
– Time in the appliance: 25 minutes
– Shelf position: 1
ENGLISH
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