AEG KS8400521M Recipe book

Brand: AEG

Model: KS8400521M

Type: Recipe book

AEG KS8400521M is a versatile appliance that combines steam cooking with various automatic programs, offering a range of culinary possibilities. With its Assisted Cooking menu, you can choose from predefined settings for poultry, fish, desserts, casseroles, and side dishes, making meal preparation effortless. The device's steam cooking function helps preserve the natural flavors and nutrients of your ingredients, resulting in healthier and tastier meals.

EN STEAMER RECIPE BOOK

AUTOMATIC PROGRAMMES

In the Assisted Cooking menu the dishes

are divided into several categories:

•Poultry

•Fish/Meat

• Desserts

• Casseroles/Terrines

• Side Dishes

Assisted Cooking menu uses predefined

values for a dish. Prepare the dish accord-

ing to recipe from this book.

POULTRY

Stuffed Chicken Breast 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 tbsp lemon juice

• 1 tbsp mustard

•100 ml white wine

• 150 ml light chicken stock

• 1 bundle of saffron

• 150 ml double cream

• 1 / 2 tsp 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 sea-

son. 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 perfora-

ted dish and steam with the steam cook-

ing 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, add-

ing 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 wa-

ter drawer: 600 ml

– Time in the appliance: 35 minutes

– Shelf position: 1

Poached Chicken Breast

Ingredients:

• 4 chicken breast fillets, boned

•Salt

• Pepper

•Paprika

• Curry powder

Method:

Season the chicken breasts and place into

a glass bowl and into the appliance.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the appliance: 35 minutes

– Shelf position: 1

FISH/MEAT

Fish terrine

Ingredients:

Serves 8

• 200 g smoked salmon

• 400 g salmon fillet

• 3 tbsp 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

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pepper. Pour half of the mixture into the

prepared terrine mould. Add the chop-

ped 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 wa-

ter drawer: 400 ml

– Time in the appliance: 40 minutes

– Shelf position: 1

Poached Fish (Trout)

Ingredients:

• 4 trout, approximately 250 g

•Salt

• Pepper

• Lemon juice

Method:

Wash and dry the trout. Then drizzle them

with lemon juice both inside and outside.

Leave the juice to soak in for a time and

then season with salt and pepper. Place

the fish into a casserole dish with a perfo-

rated insert.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the appliance: 30 minutes

– Shelf position: 1

Small Pike dumplings in a lemon and

thyme sauce

Ingredients:

Serves 4

Dumplings:

• 70 g white bread with the crusts trim-

med

•200 ml cream

• 1 onion

• 2 tbsp butter

• 350 g fillet of pike

•1 egg

• 1 pinch of nutmeg

•Salt

• Pepper

Sauce:

• 1 tsp sugar

• 200 ml of white wine

• 2 sprigs of lemon thyme

• 200 ml double cream

• 1 ½ tsp (level) cornflour (starch)

• 1 lemon, a little zest and approximately

2 tbsp 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 be-

comes 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 wa-

ter drawer: 450 ml

– Time in the appliance: 35 minutes

– Shelf position: 1

Wiener

Place wiener into a steam dish.

– Amount of water to be put into the wa-

ter drawer: 350 ml

– Time in the appliance: 25 minutes

– Shelf position: 1

DESSERTS

Flan Caramel

Ingredients:

• 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:

ENGLISH

Place 100 grams of sugar into a saucepan,

add the water and then bring to a boil.

Cook to a light brown syrup and melt to a

light brown caramel. Then immediately

pour into 6 small soufflé dishes so that the

bottom is covered with caramel. Put the

milk into a saucepan and halve the vanilla

pod. 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 the

eggs and egg yolks with 100 grams of

sugar. (Do not cream.) Slowly add the

warm milk to the egg sugar mixture. Then

put into the dishes.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the appliance: 30 minutes

– Shelf position: 1

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 the milk with the coconut milk. Lightly

beat eggs and sugar and add to the coco-

nut milk. Fill the mini pudding basins with

the mixture. After cooking, turn out and

decorate with the mangos.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the appliance: 30 minutes

– Shelf position: 1

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 wa-

ter drawer: 400 ml

– Time in the appliance: 30 minutes

– Shelf position: 1

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 tbsp vanilla ice cream

• 1 tbsp Grand Marnier

• 2 tbsp 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 wa-

ter drawer: 400 ml

– Time in the appliance: 30 minutes

– Shelf position: 1

Chocolate cream

Ingredients:

Serves 4

•1 egg

• 1 tbsp 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,

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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 wa-

ter drawer: 400 ml

– Time in the appliance: 30 minutes

– Shelf position: 1

Espresso flan

Ingredients:

Serves 8

• 300 ml milk

•200 ml cream

• 3 tbsp 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 stir-

ring. 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 wa-

ter drawer: 350 ml

– Time in the appliance: 25 minutes

– Shelf position: 1

Cappuccino Cake

Ingredients:

For the mixture:

• 100 g softened butter

• 90 g sugar

• 2 egg yolks

• The seeds of one vanilla pod

• 2 tbsp instant coffee (dissolved in 50 ml

hot water)

• 2 egg whites

• 50 g flour

• 50 g cornflour

• 1 / 2 tsp 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:

• 4 – 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, corn flour and baking powder,

add to the mixture in layers with the egg

whites and then fold in. Put the mixture

into small dishes or cups greased with

butter.

– Amount of water to be put into the wa-

ter drawer: 500 ml

– Time in the appliance: 30 minutes

– Shelf position: 1

After baking:

Place orange juice, sugar, cinnamon and

orange liqueur into a saucepan and re-

duce until the sauce is syrupy. Turn warm

cakes out onto a dessert plate and deco-

rate with sauce and cream.

CASSEROLES/TERRINES

Stuffed lettuce

Ingredients:

Serves 4

• 16 – 20 lettuce leaves (romaine lettuce),

blanched

Filling:

• 75 g lettuce (romaine)

• 1 onion

• 1 tbsp butter

•Salt

• Milled pepper

•400 g minced veal

• 3 tbsp 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 let-

tuce for 2 - 3 minutes, stirring constantly.

ENGLISH

Allow any liquid that forms to be evapora-

ted completely. Season with salt and pep-

per. Leave to cool.

Place the lettuce strips, minced veal,

breadcrumbs and egg into a bowl. Add

the cheese. Mix everything well and sea-

son with salt and pepper. Scoop one ta-

blespoon 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 wa-

ter drawer: 600 ml

– Time in the appliance: 40 minutes

– Shelf position: 1

Stuffed Swiss chard

Ingredients:

Serves 4

• 40 chard leaves or 16 – 20 chard stems,

blanched

Filling:

•300 g flour

•1 tbsp 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 tbsp 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 ingre-

dients 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 wa-

ter drawer: 550 ml

– Time in the appliance: 35 minutes

– Shelf position: 1

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 sea-

son. 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 wa-

ter drawer: 400 ml

– Time in the appliance: 35 minutes

– Shelf position: 1

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.

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Braise the sliced button mushrooms in the

rest of the button and, once again, evapo-

rate 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 wa-

ter drawer: 450 ml

– Time in the appliance: 40 minutes

– Shelf position: 1

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 por-

celain 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 wa-

ter drawer: 450 ml

– Time in the appliance: 40 minutes

– Shelf position: 1

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 tbsp 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. Sea-

son 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 wa-

ter drawer: 450 ml

– Time in the appliance: 45 minutes

– Shelf position: 1

SIDE DISHES

Vegetables, mediterranean

Ingredients:

• 200 g courgettes

• 1 red pepper

• 1 green pepper

• 1 yellow pepper

• 100 g mushrooms

•2 onions

• 150 g green beans

• Green and black olives

Method:

Wash the courgettes and slice. Wash the

peppers and cut into strips. Wash the

ENGLISH

mushrooms and slice. Peel onions and cut

into strips. Wash green beans, remove

strings and cut into pieces. Slice olives.

After cooking, season the vegetables with

salt, pepper, basil and oregano according

to taste.

– Amount of water to be put into the wa-

ter drawer: 500 ml

– Time in the appliance: 25 minutes

– Shelf position: 1

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 into

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 steam dish with a

perforated insert. After cooking, pour

over melted butter and sprinkle with pep-

per and salt, if required.

– Amount of water to be put into the wa-

ter drawer: 600 ml

– Time in the appliance: 35 minutes

– Shelf position: 1

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 wa-

ter drawer: 400 ml

– Time in the appliance: 15 minutes

– Shelf position: 1

Peeling Tomatoes

Method:

Cut a cross in the top of the tomatoes,

place into a steam dish with a perforated

insert and put it into the appliance.

After the end of the cooking time, cool

down the tomatoes with ice-cold water

and remove the skin.

– Amount of water to be put into the wa-

ter drawer: 300 ml

– Time in the appliance: 10 minutes

– Shelf position: 1

Potatoes in their jacket

Ingredients:

• 1000 g medium-sized potatoes

Method:

Wash the potatoes and place into a glass

bowl.

– Amount of water to be put into the wa-

ter drawer: 650 ml

– Time in the appliance: 50 minutes

– Shelf position: 1

Boiled Potatoes

Ingredients:

• 1000 g potatoes

Method:

Peel the potatoes and cut into equal-

sized quarters. Put the potatoes into a

steam dish with a perforated insert and

season with salt.

– Amount of water to be put into the wa-

ter drawer: 650 ml

– Time in the appliance: 40 minutes

– Shelf position: 1

Rice

Ingredients:

• 200 g long-grain rice

• 50 g wild rice

• 1 small red pepper

•350 ml stock

•Salt

• Pepper

After cooking:

• 1 small tin of sweetcorn

Method:

Put the long-grain rice, wild rice, salt,

pepper, vegetable stock and water into a

bowl a half an hour before cooking. Pre-

pare the pepper, dice and add to the rice.

Then cook.

– Amount of water to be put into the wa-

ter drawer: 650 ml

– Time in the appliance: 40 minutes

– Shelf position: 2

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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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ENGLISH

www.aeg.com/shop 892938505-A-402012

AEG KS8400521M Recipe book

AEG KS8400521M Recipe book

AEG KS8400521M Recipe book

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