AEG MCD2661E, MCD2660E Drinks, desserts & cakes, Tessiner risotto, White peach mounds

Vegetables, noodles, rice & pasta

Switzerland

Tessiner risotto

Total cooking time: approx. 20-25 minutes

Utensils: Bowl with lid (2 Iitre capacity) Ingredients

50 g	streaky bacon
2 tbsp	butter or margarine (20 g)

1onion (50 g), finely chopped

200g pudding rice (Arboris)

400 ml	meat stock
70 g	Sbrinz cheese, grated, (use grated
	Emmental cheese as a substitute)
1 pinch	saffron
	salt & pepper

1.Cut the bacon into cubes. Spread the butter over the base of the bowl. Place the onions and bacon cubes,

cover, and braise.

2-3 min. 900 W

2.Add the rice, fill with the meat stock, bring to the boil, and then simmer.

1.3-5 min. 900 W and then

2.15-17 min. 270 W

Allow the rice to stand for about 3-5 minutes after cooking.

3. Mix the cheese with the saffron and season to taste.

Tip: Braised chanterelle mushrooms, or button mushrooms and a mixed salad go very well with this dish.

Drinks, desserts & cakes

Spain

White peach mounds

makes approx. 8 pieces

Total cooking time: approx. 3-5 minutes

Utensils: Shallow, round glass dish

	(approx. 24 cm diameter)
Ingredients
470 g	tinned peach halves, drained
2	egg whites
70 g	sugar
75 g	ground almonds
2	egg yolks
2 tbsp	cognac
1 tsp	butter or margarine to grease dish

1.Dry off the peach halves.

2.Beat the egg whites until stiff. Then trickle in a little sugar (35 g).

3.Mix together the almonds, the remaining sugar (35 g), the egg yolks and the cognac.

4.Fill each peach half with the mixture. Pipe the beaten egg whites over the filling.

5.Grease the dish. Place the peaches in the glass dish

and grill on the low rack.

3-5 min. 630 W

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