AEG BOCSEM Recipe book

Brand: AEG

Model: BOCSEM

Type: Recipe book

AEG BOCSEM is a versatile kitchen appliance that combines steaming and a variety of cooking functions to help you prepare delicious and nutritious meals. With its steam cooking function, you can cook vegetables, fish, meat, and more, preserving their natural flavors and nutrients. The device also offers pre-set cooking programs for various dishes, making it easy to cook your favorite meals without the hassle of monitoring the cooking process. Additionally, the BOCSEM can be used for baking, roasting, grilling, and defrosting, providing you with a wide range of cooking options.

BOCSE

EN STEAMER RECIPE BOOK

HELPFUL HINTS AND TIPS

WARNING!

Refer to "Safety information"

chapter.

The temperature and baking

times in the tables are guidelines

only. They depend on the recipes,

quality and quantity of the ingre-

dients used.

COOKING WITH STEAM

Cookware for steam cooking

• Use only heat and corrosion resistant

cookware.

• Glass dishes are correct too (included

with some models).

Shelf positions

• There correct shelf positions are in the

table below. Count the shelf positions

from the bottom to the top.

General notes

• When you cook longer than 30 minutes

or when you cook large quantities of

food, add water if it is necessary.

• Put the food in the correct cooking con-

tainers and put the containers on the

shelves. Keep the distance between the

shelves to let the steam get to each

container.

• After each use, remove the water from

the water drawer, connecting hoses

and steam generator. Refer to the

chapter "Care and cleaning".

Note on the tables for steam cooking

• The tables give data for typical dishes.

• The temperature and time are for guid-

ance only and depend on the composi-

tion, size, quantity of food and the

cookware.

• Use a similar recipe if you cannot find

the settings for your recipe.

• Start the cooking with a cold oven if the

data in the tables does not recommend

differently.

• When you cook rice, because of its abil-

ity to absorb water, use a water to rice

ratio of 1.5:1 - 2:1.

STEAM COOKING TABLES

WARNING!

Do not open the appliance door

when the function is active. Risk of

burns.

The function is suitable for all types of

food — fresh and frozen. You can use it

for cooking, warming, defrosting, poach-

ing, or blanching vegetables, meat, fish,

pasta, rice, sweet corn, semolina and

eggs.

Cooking of menus: You can prepare

complete set in one go. To avoid under or

over cooked dishes choose those which

require similar cooking times. Use the

largest amount of water specified for indi-

vidual component. Put the dishes on the

oven shelves in the suitable cookware.

Adjust the gap between the dishes to let

the steam circulate.

Sterilisation

• With this function you can sterilise con-

tainers ( e.g. baby bottles).

• Put the clean containers in the middle

of the shelf on the 1st level. Make sure

that the opening faces down at a small

angle.

• Fill the drawer with the maximum

amount of water and set a time of 40

min.

Vegetables

Food

Temperature

(ºC)

Water

amount (ml)

Time

(min)

Shelf position

Artichokes 96 600 + 400 50 - 60 2

Cauliflower,

whole

96 600 + 400 35 - 45 2

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Food

Temperature

(ºC)

Water

amount (ml)

Time

(min)

Shelf position

Cauliflower,

florets

96 400 20 - 25 2

Broccoli,

whole

96 550 25 - 35 2

Broccoli, flor-

ets

96 400 20 - 25 2

Mushroom sli-

ces

96 300 15 - 20 2

Peas 96 400 20 - 25 2

Fennel 96 600 + 200 35 - 45 2

Carrots 96 600 35 - 45 2

Kohlrabi,

strips

96 600 30 - 40 2

Peppers,

strips

96 300 15 - 20 2

Leeks, rings 96 650 25 - 35 2

Green beans 96 650 35 - 45 2

Lamb’s let-

tuce, florets

96 400 20 - 25 2

Brussels

sprouts

96 650 30 - 40 2

Beetroot 96 600 + 600 70 - 90 2

Black salsify 96 600 + 200 35 - 45 2

Celery, cubed 96 450 20 - 30 2

Asparagus,

green

96 500 25 - 35 2

Asparagus,

white

96 600 30 - 40 2

Spinach, fresh 96 350 15 2

Peeling toma-

toes

96 200 8 - 12 2

White haricot

beans

96 650 25 - 35 2

Savoy cab-

bage

96 350 15 - 20 2

Courgette, sli-

ces

96 300 10 - 15 2

The times are for guidance only.

ENGLISH

Side dishes / accompaniments

Food

Temperature

(ºC)

Water

amount (ml)

Time

(min)

Shelf position

Yeast dump-

lings

96 600 + 400 30 - 40 2

Potato dump-

lings

96 600 + 200 35 - 45 2

Unpeeled po-

tatoes, medi-

96 600 + 400 40 - 50 2

Rice (water/

rice ratio 1.5:1)

96 600 + 200 35 - 40 2

Boiled pota-

toes, quar-

tered

96 600 + 400 35 - 45 2

Bread dump-

ling

96 600 + 200 35 - 45 2

Tagliatelle,

fresh

96 600 + 400 20 - 25 2

The times are for guidance only.

Fish

Food

Temperature

(ºC)

Water

amount (ml)

Time

(min)

Shelf position

Trout (approx.

250 g)

85 650 30 - 40 2

Prawns, fresh 85 400 20 - 25 2

Prawns, frozen 85 650 30 - 40 2

Salmon filets 85 650 25 - 35 2

Salmon trout

(approx. 1000

85 600 + 200 40 - 45 2

Mussels 96 450 20 - 30 2

Flat fish filet 80 300 10 - 15 2

The times are for guidance only.

Meat

Food

Temperature

(ºC)

Water

amount (ml)

Time

(min)

Shelf position

Cooked ham

(1000 g)

96 600+600 55 - 65 2

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Food

Temperature

(ºC)

Water

amount (ml)

Time

(min)

Shelf position

Chicken

breast, poach-

85 650 30 - 40 2

Chicken,

poached (1000

- 1200 g)

96 600 + 600 60 - 70 2

Veal/pork loin

without leg

(800 - 1000 g)

90 600 + 600 80 - 90 2

Kasseler

(smoked loin

of pork),

poached

90 600 + 400 90 - 110 2

Shoulder of

pork, cured

(soak over

night)

96 600 + 400 110 - 120 2

Tafelspitz

(prime boiled

beef)

600 + 600 +

600

110 - 120 2

Chipolatas 80 400 15 - 20 2

The times are for guidance only.

Solidifying

Food

Temperature

(ºC)

Water

amount (ml)

Time

(min)

Shelf position

Eggs, soft-

boiled

96 300 10 - 12 2

Eggs, medi-

um-boiled

96 350 13 - 16 2

Eggs, hard-

boiled

96 400 18- 21 2

Egg royale

(baked egg

soup garnish)

85 650 25- 35 2

Pudding,

cooked

85 650 30- 40 2

The times are for guidance only.

Heating

Food

Temperature

(ºC)

Water

amount (ml)

Time

(min)

Shelf position

Dumplings 80 400 20 - 25 2

ENGLISH

Food

Temperature

(ºC)

Water

amount (ml)

Time

(min)

Shelf position

Pasta 80 200 20 2

Rice 80 200 20 2

One-plate

dishes

80 400 15- 25 2

The times are for guidance only.

Information on acrylamides

Important! According to the newest

scientific knowledge, if you brown food

(specially the one which contains starch),

acrylamides can pose a health risk. Thus,

we recommend that you cook at the

lowest temperatures and do not brown

food too much.

ASSISTED COOKING RECIPES

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

• ½ 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 steamer: 35 minutes

– Shelf position: 2

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 oven.

– Amount of water to be put into the wa-

ter drawer: 400 ml

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– Time in the steamer: 35 minutes

– Shelf position: 2

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

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 steamer: 40 minutes

– Shelf position: 2

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 steamer: 30 minutes

– Shelf position: 2

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 steamer. 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.

ENGLISH

– Amount of water to be put into the wa-

ter drawer: 450 ml

– Time in the steamer: 35 minutes

– Shelf position: 2

Wiener

Place wiener into a steam dish.

– Amount of water to be put into the wa-

ter drawer: 350 ml

– Time in the steamer: 25 minutes

– Shelf position: 2

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:

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 steamer: 30 minutes

– Shelf position: 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 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 steamer: 30 minutes

– Shelf position: 2

Vanilla creme

Ingredients:

Serves 4

•1 egg

• 25 g sugar

• 100 ml cream

• 100 ml milk

• ½ vial of vanilla essence

• Pulp of ½ a 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

oven. After cooking, whisk the creme

thoroughly.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 2

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

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clear film. Cook in the oven 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 steamer: 30 minutes

– Shelf position: 2

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 oven. 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 wa-

ter drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 2

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 oven rack.

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 steamer: 25 minutes

– Shelf position: 2

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

• ½ 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 steamer: 30 minutes

– Shelf position: 2

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.

ENGLISH

CASSEROLES/TERRINES

Stuffed lettuce

Ingredients:

Serves 4

• 16–20 lettuce leaves (romaine lettuce),

blanched

Filling:

• 75 g lettuce (romaine)

• 1onion

• 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.

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 steamer: 40 minutes

– Shelf position: 2

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 steamer: 35 minutes

– Shelf position: 2

Cauliflower flan

Ingredients:

Serves 4

• 300 g Cauliflower, divded 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:

www.aeg.com

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 steamer: 35 minutes

– Shelf position: 2

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, 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 steamer: 40 minutes

– Shelf position: 2

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 rack in the top

half of the oven. 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 steamer: 40 minutes

– Shelf position: 2

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

ENGLISH

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 steamer: 45 minutes

– Shelf position: 2

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

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 steamer: 25 minutes

– Shelf position: 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 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 steamer: 35 minutes

– Shelf position: 2

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 steamer: 15 minutes

– Shelf position: 2

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 oven.

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 steamer: 11 minutes

– Shelf position: 2

Potatoes in their jacket

Ingredients:

• 1,000 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 steamer: 50 minutes

– Shelf position: 2

Boiled potatoes

Ingredients:

• 1,000 g potatoes

Method:

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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 steamer: 40 minutes

– Shelf position: 2

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 steamer: 40 minutes

– Shelf position: 2

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 steamer: 20 minutes

– Shelf position: 2

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 steamer: 25 minutes

– Shelf position: 2

ENGLISH

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ENGLISH

www.aeg.com/shop 892937741-A-222012

AEG BOCSEM Recipe book

AEG BOCSEM Recipe book

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