RECIPES
Using the Recipes
•All recipes in this cookbook are intended for 4 portions, unless stated otherwise.
•Recommendations for suitable cooking utensils and total cooking time are given at the beginning of each recipe. Total cooking time of each recipe is for the ingredients in the recipes. When you cook with another amount, adjust the cooking time. Usually the recipe will result in
•The eggs used in the recipes weigh around 55g (Medium).
•Butter and margarine are interchangeable.
Convension Charts
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WEIGHT MEASURES |
| VOLUME MEASURES |
| SPOON MEASURES | ||||
15g | 1/2oz |
| 30ml | 1floz |
| 1.25ml | 1/4 | teaspoon |
25g | 1oz |
| 100ml | 3floz |
| 2.5ml | 1/2 | teaspoon |
50g | 2oz |
| 150ml | 5floz (1/4 pint) |
| 5ml | 1 teaspoon | |
100g | 4oz |
| 300ml | 10floz (1/2 pint) |
| 15ml | 1 tablespoon | |
175g | 6oz |
| 600ml | 20floz (1 pint) |
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225g | 8oz |
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450g | 1lb |
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Soups and Starters
CREAM OF AVOCADO SOUP
Spain : Sopa de aguacates
Total cooking time: approx. 9 - 11 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
3Avocados (600 g of flesh) A little lemon juice
700 ml Meat stock
70 ml Cream Salt Pepper
Soup insert
SOUP THICKENER with EGG for one litre of soup
Total cooking time: approx. 20 minutes
Utensils: 2 cups (150 ml capacity)
Ingredients
2Eggs 125 ml Milk 1 pinch Salt
1 pinch Nutmeg
Procedure
1.Peel the soft, ripe avocados, remove stone, cut into small pieces and puree with a mixer or a mixing attachment on a hand mixer. Reserve two thin slivers per portion for decoration and sprinkle with lemon juice.
2.Put the meat stock, avocados and the cream in a dish, season with salt and pepper, and cook. Stir once during cooking.
9 - 11 min. MICRO 100P
3.Mix soup until creamy and decorate with the remaining avocado slivers. Allow to stand for 5 minutes after cooking.
Procedure
1.Grease the cups. Whisk all ingredients together and pour into the cups.
2.Place the cups into the steam tray in upper position (position 3) whereas the glass tray is insert in lower position (position 2) and cook.
20 min. STEAM LOW 90°C
Allow to stand for about 5 minutes without opening the door.
3.Turn the cooked egg out of the cups and cut into cubes. Add to the soup.
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