RECIPES
ASPARAGUS SOUFFLÉS
For 2 servings
Total cooking time: approx. 25 minutes
Utensils: Bowl with 0.5 Iitre capacity
4 Ramekin dishes (diameter approx. 8cm) Glass tray
Steam tray
Ingredients
50 g Mushrooms, roughly chopped
25 g Smoked ham, finely diced
170 g Bottled asparagus (save the liquid)
1Tomato (60g), quartered
25g Sour cream
50 ml | Asparagus liquid |
1 tsp | Plain flour |
1Egg yolk
1Egg white
Salt, pepper, ground nutmeg Butter to grease the dishes
BACON RISOTTO
Total cooking time: approx. 35 minutes
Utensils: Shallow, oval ovenproof dish (diameter 22cm)
Glass tray Steam tray
Ingredients
50 g | Smoked, streaky bacon, finely diced |
50 g | Onion, finely chopped |
200 g | |
300 ml | Meat stock (cold) |
70 g | Grated Swiss Brinz cheese |
| (alternatively grated Emmentaler) |
1 pinch | Saffron |
| Salt, pepper |
Procedure
1.Mix together in a small bowl the sour cream, asparagus liquid, flour and seasonings. Heat on the centre of the oven floor (position 1). Stir once during heating.
50 sec. 
MICRO 100P Then allow the sause to cool.
2.Grease the ramekin dishes. Beat the egg white until stiff peaks form.
3.Trim 5 asparagus spears per dish to about 1cm higher than the dish. Arrange the spears around the rim of each dish. Cut the trimmed sections into thin slices.
4.Mix the egg yolk into the cooled sauce. Add the mushrooms, ham and asparagus slices and mix well. Finally, fold in the egg white.
5.Spoon the mixture into the dishes to just under the rim. Place a tomato segment on top of each. Place the ramekin dishes into the steam tray on the glass tray in lower position (position 2).
25 min. 
STEAM HIGH Position 2
Procedure
1.Place the diced bacon and chopped onion in the dish.
2.Add the rice and the stock, and mix well. Place the dish into the steam tray on the glass tray in lower position (position 2).
35 min. 
STEAM HIGH Position 2
3.Mix in the cheese and saffron and season to taste.
Tip: Accompany with sauféed chanterelle or cultivated white mushrooms and a mixed salad.
BREAD DUMPLINGS
Total cooking time: approx. 25 minutes
Utensils: 5 cups or pudding dishes Small bowl with lid Glass tray
Steam tray
Ingredients
20 g Butter or margarine
50 g Onion, finely chopped About 500 ml Milk
200 g Dried bread cubes (from about 5 bread rolls)
3Eggs
Butter to grease the cup
AX1100_eng.indd 54
Procedure
1.Place the butter and the onion into the small bowl and cover. Place the bowl on the centre of the oven floor (position 1) and cook.
approx. 2 min. 
MICRO 100P
2.Cut the bread rolls into rough cubes, cover with the milk and allow to stand for 10 minutes. Beat the eggs.
3.Mix the onion, eggs and softened bread to a smooth dough. Add a little more milk if neccessary.
4.Lightly grease the cups with butter and divide the dough equally among 5 cups. Place the cups into the steam tray on the glass tray in lower position (position 2) and cook.
25 min. 
STEAM HIGH Position 2
Allow the dumplings to stand for about 5 minutes in the oven without opening the door.
5.Turn the dumplings out onto a plate to serve.
EN – 54
10.11.12 2:08:01 PM
