Electrolux EVY8740AAX Recipe book

Brand: Electrolux

Model: EVY8740AAX

Type: Recipe book

Electrolux EVY8740AAX offers versatile cooking options with its steam function, enabling you to effortlessly prepare delicious and healthy meals. Steam a variety of ingredients to retain their natural flavors and nutrients, preserving the goodness of your food.

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EN STEAMER RECIPE BOOK

AUTOMATIC PROGRAMMES

Programme number Programme name

1 STUFFED CHICKEN BREAST

2 FISH TERRINE

3 FLAN CARAMEL

4 CHOCOLATE CREAM

5 STUFFED LETTUCE

6 ASPARAGUS FLAN

7 VEGETABLES, MEDITERRANEAN

8 BOILED POTATOES

9 RICE

1 - STUFFED CHICKEN BREAST

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 tablespoon 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 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 steamer: 35 minutes

– Shelf position: 1

2 - 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 ta-

blespoon of lemon juice and the egg white.

Mix the cream with the pureed salmon mix

until you obtain a creamy consistency. Sea-

son with salt and pepper. Pour half of the

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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 steamer: 40 minutes

–Shelf position: 1

3 - 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 sug-

ar. (Do not cream.) Slowly add the warm

milk to the egg sugar mixture. Then put in-

to the dishes.

– Amount of water to be put into the water

drawer: 400 ml

– Time in the steamer: 30 minutes

–Shelf position: 1

4 - 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 oven. After cooking, whisk the creme

thoroughly until the chocolate has dis-

solved.

Tip:

The mix should not be any deeper than 5

cm in the bowl. If you are preparing a dou-

ble quantity, use a wide dish.

– Amount of water to be put into the water

drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 1

5 - 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 liq-

uid that forms to be evaporated complete-

ly. 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 table-

spoon 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

ENGLISH 3

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 steamer: 40 minutes

–Shelf position: 1

6 - ASPARAGUS 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 fine-

ly. 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 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 water

drawer: 450 ml

– Time in the steamer: 40 minutes

–Shelf position: 1

7 - VEGETABLES MEDDITERA-

NEAN

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. Af-

ter cooking, season the vegetables with

salt, pepper, basil and oregano according

to taste.

– Amount of water to be put into the water

drawer: 500 ml

– Time in the steamer: 25 minutes

– Shelf position: 1

8 - 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 water

drawer: 650 ml

– Time in the steamer: 40 minutes

– Shelf position: 1

9 - 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, pep-

per, vegetable stock and water into a bowl

a half an hour before cooking. Prepare the

pepper, dice and add to the rice. Then

cook.

– Amount of water to be put into the water

drawer: 650 ml

– Time in the steamer: 40 minutes

– Shelf position: 1

After cooking:

Drain sweetcorn and add to the cooked

rice.

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ENGLISH 5

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ENGLISH 7

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Electrolux EVY8740AAX Recipe book

Electrolux EVY8740AAX Recipe book

Electrolux EVY8740AAX Recipe book

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