Electrolux EB3GL7SP Recipe book

Brand: Electrolux

Model: EB3GL7SP

Type: Recipe book

Electrolux EB3GL7SP is a versatile kitchen companion that excels in steaming a wide range of dishes, from succulent poultry and fish to delectable desserts and flavorful casseroles. With its automatic programs and precise temperature control, you can effortlessly prepare delicious and nutritious meals, preserving their natural flavors and textures. Experiment with the assisted cooking menu, featuring categories like poultry, fish/meat, desserts, casseroles/terrines, and side dishes, for culinary inspiration and ease of use.

EB3GL7/0/CN/SP

EN Steamer Recipe Book

1. AUTOMATIC PROGRAMMES

WARNING!

Refer to Safety chapters.

1.1 Automatic programmes

The automatic programmes give

optimum settings for each type of meat

or other recipes.

Recipe Automatic (menu: Recipes) —

This function uses predefined values for

a dish. Prepare the dish according to

recipe from this book.

1.2 Categories

In the Assisted Cooking menu the dishes

are divided into several categories:

• Poultry

• Fish/Meat

• Desserts

• Casseroles/Terrines

• Side Dishes

2. POULTRY

2.1 Stuffed Chicken Breast

Served with spinach in saffron sauce

Ingredients:

Serves 6

• 400 g spinach leaves, blanched

• A pinch of salt

• 100 g double cream cheese with

green pepper

• Freshly milled black pepper

• 6 chicken breasts

• 2 tablespoons lemon juice

• 1 tablespoon mustard

• 100 ml white wine

• 150 ml light chicken stock

• 1 bundle of saffron

• 150 ml double cream

• 1/2 teaspoon lemon juice

Method:

Set aside 20 – 24 large leaves of

spinach. Squeeze the remaining leaves

gently and chop them coarsely with the

rocking knife. Then mix them with the

double cream cheese and add salt and

pepper to season. Slice a pocket along

the chicken breasts. Stuff this with the

spinach mix and seal the breasts with

cocktail sticks.

Drizzle on the lemon juice and rub in the

mustard. Then season lightly with salt

and pepper. Finally, wrap the breasts

with the spinach leaves which you had

set aside earlier. Place the breasts into

the perforated dish and steam with the

steam cooking function. Reduce the

white wine and the stock to about 100 ml

in a pan. Then add the saffron and the

double cream. Season the sauce with

lemon juice, adding salt and pepper if

necessary. Remove the cocktail sticks

from the chicken breasts. Slice the

breasts. Pour some sauce onto the plate

and arrange the chicken breasts on it.

• Amount of water to be put into the

water drawer: 600 ml

• Time in the appliance: 35 minutes

• Shelf position: 1

2.2 Poached Chicken Breast

Ingredients:

• 4 chicken breast fillets, boned

• salt, pepper, paprika and curry

powder

Method:

Season the chicken breasts and place in

a glass bowl in the appliance.

• Time in the appliance: 35 minutes

• Shelf position: 1

• Add 450 ml of water into the water

drawer

3. FISH/MEAT

3.1 Fish terrine

Ingredients:

Serves 8

• 200 g smoked salmon

• 400 g salmon fillet

• 3 tablespoons lemon juice

• 1 egg white

• 250 g cream

• 1 bunch of dill

• Salt

• Pepper

Method:

Drizzle two tablespoons of the lemon

juice over the smoked salmon and

season with salt and pepper. Line the

terrine mould with the slices of smoked

salmon. The slices should hang over the

side of the terrine. Puree the salmon

fillets very finely with 1 tablespoon of

lemon juice and the egg white. Mix the

cream with the pureed salmon mix until

you obtain a creamy consistency.

Season with salt and pepper. Pour half of

the mixture into the prepared terrine

mould. Add the chopped dill to the

remainder of the mixture and pour this

into the mould. Cover the terrine with

slices of the salmon which were hanging

over the sides.

• Amount of water to be put into the

water drawer: 400 ml

• Time in the appliance: 40 minutes

• Shelf position: 1

3.2 Fish (Trout), poached

Ingredients:

• 1 lemon

• fish

Method:

Wash, dry and sprinkle with lemon juice

inside and outside. Leave to soak in for a

while and then season with salt and

pepper. Place the fish in a stainless steel

bowl with a perforated insert.

• Time in the appliance: 30 minutes

• Shelf position: 1

3.3 Small Pike dumplings

Served with lemon and thyme sauce

Ingredients:

Serves 4

Dumplings:

• 70 g white bread with the crusts

trimmed

• 200 ml cream

• 1 onion

• 2 tablespoons butter

• 350 g fillet of pike

• 1 egg

• 1 pinch of nutmeg

• Salt

• Pepper

Sauce:

• 1 teaspoon sugar

• 200 ml of white wine

• 2 sprigs of lemon thyme

• 200 ml double cream

• 1 ½ teaspoon (level) cornflour (starch)

• 1 lemon, a little zest and

approximately 2 tablespoons of juice

• Salt

• Pepper

Preparing the dumplings:

Dice the white bread, soak it with the

cream and leave to chill. Chop the onion

finely and fry it in the butter until it

becomes transparent. Mix the fillet of

pike with the chopped onion, the diced

white bread and the cream. Add the egg

and spices and puree it. Leave it to chill

for a short time. Shape the fish mixture

into (long) dumplings using a tablespoon

which has been dipped in hot water and

cook them in the appliance. Serve with

rice or potatoes.

Preparing the sauce:

Caramelise the sugar, add the wine and

lemon thyme and bring to a boil. Mix the

cream and cornflour together. Add this to

the mix stirring continuously and bring it

to a boil. Add the lemon zest and juice

and then season. Remove the lemon

thyme.

• Amount of water to be put into the

water drawer: 450 ml

ENGLISH 3

• Time in the appliance: 35 minutes

• Shelf position: 1

3.4 Wiener

Place wiener into a steam dish.

• Amount of water to be put into the

water drawer: 350 ml

• Time in the appliance: 25 minutes

• Shelf position: 1

4. DESSERTS

4.1 Flan Caramel

Ingredients for the mixture:

• 100 g sugar

• 100 ml water

• 500 ml milk

• 1 vanilla pod

• 100 g sugar

• 2 eggs

• 4 egg yolks

Other:

• 6 small soufflé dishes

Method:

Place 100 g sugar in a saucepan and

melt to a light brown caramel. Then add

the water carefully (caution — there is

the risk of burns) and heat until it boils.

Cook to a syrup and immediately pour it

into 6 small soufflé dishes, so that the

bottom is covered with caramel. Put the

milk in a saucepan, halve the vanilla pod

and use a knife to scrape out the seeds

and add these to the milk. Warm the milk

to about 90 °C. (Do not let it boil.) Mix

eggs and egg yolks with 100 g sugar.

(Do not cream.) Add the warm milk

slowly to the egg - sugar mixture. Then

put into the dishes.

• Time in the appliance: 30 minutes

• Shelf position: 1

• Add 500 ml of water into the water

drawer

4.2 Coconut Pudding

Ingredients:

• 250 ml milk

• 370 g coconut milk

• 6 eggs

• 120 g sugar

• 1 tin mangos, drained and pureed

Other:

• 6 mini pudding basins

Method:

Mix milk coconut milk. Lightly beat eggs

and sugar and add to the coconut milk.

Fill the mini pudding basins with the

mixture. After cooking, turn out and

decorate with the mangos.

• Time in the appliance: 30 minutes

• Shelf position: 1

• Add 500 ml of water into the water

drawer

4.3 Vanilla creme

Ingredients:

Serves 4

• 1 egg

• 25 g sugar

• 100 ml cream

• 100 ml milk

• 1/2 vial of vanilla essence

• Pulp of 1/2 vanilla pod

Method:

Beat the egg well. Add the sugar, milk,

cream, vanilla essence and vanilla pulp.

Mix all the ingredients well. Cook in the

appliance. After cooking, whisk the

creme thoroughly.

• Amount of water to be put into the

water drawer: 400 ml

• Time in the appliance: 30 minutes

• Shelf position: 1

4.4 Vanilla flan

Ingredients:

Serves 4

• 300 ml milk

• 150 ml cream

• Pulp of 1 vanilla pod

• 4 eggs

• 1 egg yolk

• 75 g sugar

Grand Marnier sauce:

• 2 tablespoons vanilla ice cream

• 1 tablespoon Grand Marnier

• 2 tablespoons whipped cream

Preparing the flan:

Mix the milk, cream, vanilla pulp, eggs,

yolk and sugar together by stirring. Sieve

the mix and pour it into dishes lined with

clear film. Cook in the appliance and

leave to cool.

Preparing the sauce:

Mix 2 tablespoons of vanilla ice cream

with 1 tablespoon of Grand Marnier. Add

2 tablespoons of whipped cream.

Arrangement:

Turn the flans out of the dishes and

place them on the sauce. Garnish with

fruit.

• Amount of water to be put into the

water drawer: 400 ml

• Time in the appliance: 30 minutes

• Shelf position: 1

4.5 Chocolate cream

Ingredients:

Serves 4

• 1 egg

• 1 tablespoon sugar

• 100 ml cream

• 100 ml milk

• 70 g chocolate

Method:

Beat the egg well and add the sugar,

milk and cream. Mix well by stirring.

Break the chocolate into small pieces

and add. Cook in the appliance. After

cooking, whisk the creme thoroughly until

the chocolate has dissolved.

Tip:

The mix should not be any deeper than 5

cm in the bowl. If you are preparing a

double quantity, use a wide dish.

• Amount of water to be put into the

water drawer: 400 ml

• Time in the appliance: 30 minutes

• Shelf position: 1

4.6 Espresso flan

Ingredients:

Serves 8

• 300 ml milk

• 200 ml cream

• 3 tablespoons espresso coffee

powder (instant)

• 2 eggs

• 4 egg yolks

• 80 g sugar

Method:

Mix the milk, cream, coffee powder,

eggs, egg yolk and sugar together well

by stirring. Pour the creme into 8 dishes

or small cups and place them onto an

wire shelf. Poach and leave to cool for at

least three hours. Serve the flans in their

dishes. You may wish to serve them with

whipped cream.

• Amount of water to be put into the

water drawer: 350 ml

• Time in the appliance: 25 minutes

• Shelf position: 1

4.7 Cappuccino Cake

For the mixture:

• 100 g softened butter

• 90 g sugar

• 2 egg yolks

• the seeds of one vanilla pod

• 2 tablespoons instant coffee

(dissolved in 50 ml hot water)

• 2 egg whites

• 50 g flour

• 50 g cornflour

• 1/2 teaspoon baking powder

For the sauce:

• 250 ml orange juice

• 50 g sugar

• 1 pinch of cinnamon

• 20 ml orange liqueur

To finish:

• 200 ml whipped cream to decorate

Other:

• 6 small dishes or cups greased with

butter

Method:

Cream together butter, sugar, egg yolks,

the seeds of one vanilla pod and then

mix in the dissolved coffee. Beat egg

whites. Sieve flour, cornflour and baking

powder and add to the mixture in layers

with the egg whites and fold in. Put the

mixture into small dishes or cups

greased with butter.

ENGLISH 5

• Time in the appliance: 30 minutes

• Shelf position: 1

• Add 600 ml of water into the water

drawer

After baking:

Place orange juice, sugar, cinnamon and

orange liqueur in a saucepan and reduce

on the ring until the sauce is syrupy. Turn

warm cakes out onto a dessert plate,

decorate with sauce and cream.

5. CASSEROLES/TERRINES

5.1 Stuffed lettuce

Ingredients:

Serves 4

• 16 – 20 lettuce leaves (romaine

lettuce), blanched

Filling:

• 75 g lettuce (romaine)

• 1 onion

• 1 tablespoon butter

• Salt

• Milled pepper

• 400 g minced veal

• 3 tablespoons breadcrumbs

• 1 egg

• 100 g grated cheese

For braising:

• 50 ml strong stock

• 100 ml double cream

Method:

Cut the bottom third of the midrib of the

large lettuce leaves flat. Cut the lettuce

into thin strips for the filling. Prepare the

onions and chop them finely. Heat the

butter. Braise the onion and strips of

lettuce for 2 - 3 minutes, stirring

constantly. Allow any liquid that forms to

be evaporated completely. Season with

salt and pepper. Leave to cool.

Place the lettuce strips, minced veal,

breadcrumbs and egg into a bowl. Add

the cheese. Mix everything well and

season with salt and pepper. Scoop one

tablespoon of the filling onto each leaf

and seal to make a parcel. Place the

parcels, sealed-side facing down, into a

gratin dish. Pour the stock and cream

over them. Cook the stuffed lettuce using

the steam cooking function. Serve warm.

• Amount of water to be put into the

water drawer: 600 ml

• Time in the appliance: 40 minutes

• Shelf position: 1

5.2 Stuffed Swiss chard

Ingredients:

Serves 4

• 40 chard leaves or 16 – 20 chard

stems, blanched

Filling:

• 300 g flour

• 1 tablespoon salt

• 3 eggs

• 150 ml whey

• 1 bunch of chives, chopped

• 1 small onion, chopped

• 50 g lardons

• 100 g diced Swiss Salsiz or Landjäger

sausage (or air-dried beef)

For braising:

• 1 tablespoon butter

• 100 ml vegetable stock

• 100 ml cream

• Pepper

Method:

Remove the ribs from the chard leaves.

Cut the leaves in half lengthways,

possibly quarter them crossways. Mix all

the ingredients well for the filling and

leave it to stand for about a half an hour.

Spread the filling onto the individual

leaves with a teaspoon and make

parcels out of them. Fry them in portions

in the hot butter. Pour the stock and

cream over them and season. Steam

them.

• Amount of water to be put into the

water drawer: 550 ml

• Time in the appliance: 35 minutes

• Shelf position: 1

5.3 Cauliflower flan

Ingredients:

Serves 4

• 300 g Cauliflower, divided into florets

and boiled

• 50 g Sbrinz (hard cheese), grated

• 2 eggs

• 50 ml cream, possibly add salt,

nutmeg

• Butter for the dishes

Chervil sauce:

• 100 ml cream

• 2 bundles of chervil, finely chopped

• Salt

• Pepper

• Cayenne pepper

• 8 – 12 boiled king prawns, shelled

Preparing the cauliflower flan::

Blend the cauliflower in the mixer. Add

the Sbrinz, eggs and cream and then

season. Pour the mixture into four dishes

which are well-greased with butter.

Preparing the sauce:

Blend the cream and chervil in the mixer,

pour into a pan, heat and season. Heat

the king prawns in the sauce. Turn the

flan out onto warmed plates and garnish

with the king prawns and the sauce.

• Amount of water to be put into the

water drawer: 400 ml

• Time in the appliance: 35 minutes

• Shelf position: 1

5.4 Mushroom terrine

Ingredients:

Serves 4

• 100 g white bread, with crusts

trimmed

• 100 ml milk

• 400 g mixed mushrooms, chopped

• 30 g butter

• 100 g champignons mushrooms,

sliched

• 1 egg

• 50 ml cream

• Salt

• Pepper

Method:

Cut up the white bread and soak it in the

milk. Braise the chopped mushrooms in

half of the butter and allow any juice that

forms to evaporate off completely. Puree

the soaked bread with the mushrooms.

Braise the sliced button mushrooms in

the rest of the button and, once again,

evaporate off any juice that forms. Put a

few nice slices to the side. Mix the rest of

the button mushrooms with the

mushroom puree. Whisk the egg and

cream and add this to the mix. Season

the mixture with salt and pepper.

Grease four soufflé dishes with butter.

Take the sliced button mushrooms which

you had set aside earlier and spread

them over the bottom of each of the

dishes for decoration. Pour in the

mushroom mix and steam.

To serve, turn out the terrines and

arrange them on leaves of lettuce. This

recipe also goes well served with a

yogurt and herb sauce.

• Amount of water to be put into the

water drawer: 450 ml

• Time in the appliance: 40 minutes

• Shelf position: 1

5.5 Aspargus flan

Ingredients:

Serves 6

• 6 large green asparagus stems,

boiled

• 2 small tomatoes, peeled

• 6 eggs

• 300 ml milk

• 300 ml double cream

• Salt

• Milled pepper

• Nutmeg

Method:

De-seed the tomatoes and dice them

finely. Whisk the eggs with the cream,

salt, pepper and nutmeg. Grease six

porcelain or glass dishes with butter and

spread the asparagus and tomatoes in

them. Pour the egg/milk mix over them.

Place the dishes onto a wire shelf in the

top half of the appliance. Poach the flans

until the mixture sets. Serve them in their

dishes lukewarm or cold.

• Amount of water to be put into the

water drawer: 450 ml

• Time in the appliance: 40 minutes

• Shelf position: 1

ENGLISH 7

5.6 Spinach terrine

Ingredients:

Serves 4 – 6

• 1 shallot

• Butter for frying

• 150 g peppered Boursin (double

cream cheese with pepper)

• 500 g frozen spinach leaves (250 g

squeezed)

• 2 egg yolks

• 2 eggs

• 2 tablespoons cream

• Salt

• Freshly ground pepper

• Nutmeg

• Thyme

• 4 – 6 slices of Parma ham

• Truffle oil

Method:

Crumble the peppered Boursin slightly

and mix it in a bowl with the egg yolks,

eggs and cream. Chop the shallot finely,

sweat it with butter and leave it to cool.

Squeeze the defrosted spinach well and

chop it coarsely with a large knife. Add it

to the egg/cheese mix along with the

cooked shallot and mix it well again.

Season it well.

Line a terrine dish (capacity of about 7.5

dl) with cling film or grease six soufflé

dishes well with butter and pour in the

spinach mix. Steam it. Slice the terrine or

turn the soufflé dishes out onto plates

and drizzle lightly with truffle oil. Serve

each with a slice of Parma ham.

• Amount of water to be put into the

water drawer: 450 ml

• Time in the appliance: 45 minutes

• Shelf position: 1

6. SIDE DISHES

6.1 Vegetables, mediterranean

Ingredients:

• 200 g courgettes

• 1 red pepper

• 1 green pepper

• 1 yellow pepper

• 100 g mushrooms

• 2 onions

• 150 g cherry tomatoes

• green and black olives

Method:

Wash and cut the vegetables into pieces.

Peel onions and cut into strips. Put the

vegetables in the glass dish. Put the dish

in the appliance. Slice olives. After

cooking, season the vegetables with salt,

pepper, basil and oregano according to

taste.

• Time in the appliance: 25 minutes

• Shelf position: 1

• Add 600 ml of water into the water

drawer

6.2 Vegetables, traditional

Ingredients / Method:

Put together the following vegetables to

taste, about 750 g in total.

• kohlrabi, peeled and cut into strips

• carrots, peeled and diced

• cauliflower, washed and divided in

florets

• onions, peeled and sliced

• fennel, peeled and sliced

• celery, cleaned and diced

• leeks, cleaned and sliced

After cooking:

• 50 g butter

• if desired, pepper and salt

Method:

Arrange vegetables in a stainless steel or

glass bowl with perforated insert. After

cooking, pour over melted butter and

sprinkle with pepper and salt, if required.

• Time in the appliance: 35 minutes

• Shelf position: 1

• Add 650 ml of water into the water

drawer

6.3 Blanch vegetables

Put vegetables into a steam dish with a

perforated insert.

After blanching, cool down vegetables

with ice-cold water.

• Amount of water to be put into the

water drawer: 400 ml

• Time in the appliance: 15 minutes

• Shelf position: 1

6.4 Peeling Tomatoes

Method:

Cut a cross in the top of the tomatoes,

place in the steam dish and put into the

appliance. After the end of the cooking

time, remove the skin from the tomatoes.

• Time in the appliance: 10 minutes

• Shelf position: 1

• Add 150 ml of water into the water

drawer

6.5 Potatoes in their jacket

Ingredients:

• 1000 g medium-sized potatoes

Method:

Wash the potatoes and place in a steam

dish.

• Time in the appliance: 50 minutes.

• Shelf position: 1

• Add 800 + 200 ml of water into the

water drawer

6.6 Boiled Potatoes

Ingredients:

• 1000 g potatoes

Method:

Peel the potatoes and cut into equal

sized quarters. Put the potatoes into the

steam dish and season with salt.

• Time in the appliance: 40 minutes.

• Shelf position: 1

• Add 800 ml of water into the water

drawer

6.7 Rice with Vegetables

Ingredients:

• 200 g long grain rice

• 50 g wild rice

• salt and pepper

• 1 small red pepper

• 400 ml stock

After cooking:

• 1 small tin sweetcorn (150 g)

Method:

Put long grain rice, wild rice, salt, pepper,

vegetable stock and water in a bowl half

an hour before cooking. Prepare pepper,

cut into small dice and add to the rice

and then cook.

• Time in the appliance: 40

• Shelf position: 1

• Add 800 ml of water into the water

drawer

After cooking: Drain sweetcorn and add

to the cooked rice.

6.8 Egg Custard

Ingredients:

• 3 eggs

• 100 ml milk

• 50 ml cream

• salt, pepper, nutmeg

• parsley, chopped

Method:

Mix eggs, milk and cream well. Do not

beat. Then season and add the chopped

parsley. Pour into greased glass or

porcelain dishes.

• Time in the appliance: 20 minutes

• Shelf position: 1

• Add 400 ml of water into the water

drawer

After cooking: remove egg royale from

the dishes and cut into small dice or

diamond shapes.

6.9 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

ENGLISH 9

• 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

ingredients. 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

noodles as wide as your thumb. They

can then be cut into small chunks. Steam

them. Prepare the sauce while they are

steaming.

Preparing the sauce:

Sweat the chopped onions in the melted

butter until they are a golden yellow

colour and then add white wine. Pour in

the cream. Reduce it slightly. Add the

chopped sages leaves and spices. If the

sauce becomes too thick, thin it with a

little vegetable stock and cream.

• Amount of water to be put into the

water drawer: 500 ml

• Time in the appliance: 25 minutes

• Shelf position: 1

ENGLISH 11

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867344249-B-062018

Electrolux EB3GL7SP Recipe book

Electrolux EB3GL7SP Recipe book

Electrolux EB3GL7SP Recipe book

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