AEG MCD2664E-M Product Manual - Page 26

26 Recipes Mushrooms with rosemary 1. Remove the stalks from the mushrooms. Chop the stalks into small pieces. 2. Grease the shallow dish. Add the onions, the diced bacon and the mushroom stalks. Season with pepper and rosemary, cover and cook. 3-5 min. 900 W Leave to cool. 3. Heat the cream and 100 ml of the wine in the bowl. 1-3 min. 900 W 4. Mix the remaining wine with the flour, stir into the hot liquid, cover and cook. Stir once during cooking. approx. 1 min. 900 W 5. Fill the mushrooms with the bacon mixture and put in a shallow dish. Pour the sauce over the mushrooms and cook on the low rack. 6-8 min. Dual Grill (630 W) After cooking, stand for approx. 2 min. Utensils Bowl with lid (1 l capacity) Shallow round dish with lid (approx. 22 cm diameter) 8 large mushrooms (approx. 225 g), whole 20 g butter or margarine 50 g onion, finely chopped 50 g bacon, finely diced 125 ml 125 ml 20 g black pepper, fresh rosemary, chopped dry white wine cream flour Sole fillets 1. Wash the fish and pat them dry. Remove any bones. 2. Cut the lemon and the tomatoes into thin slices. 3. Grease the oven dish with butter. Place the fish fillets in the dish and drizzle with the vegetable oil. 4. Sprinkle parsley over the dish, place the tomato slices on top and season. Place the lemon slices on top of the tomatoes and pour the white wine over them. 5. Place small pats of butter on top of the lemon, cover and cook. 11-13 min. 630 W After cooking, stand for approx. 2 min. Utensils Shallow oval oven dish with microwave cling film (approx. 26 cm long) 400 g sole fillets 1 lemon, whole 150 g tomatoes 10 g butter 1 tbsp 1 tbsp vegetable oil parsley, chopped salt and pepper 4 tbsp white wine 20 g butter or margarine Almond trout 1. Wash and dry the trout and sprinkle with lemon juice. Rub the salt to the interior and exterior of the fish and leave to stand for 15 min. 2. Melt the butter. 1 min. 900 W 3. Dry the fish, spread on the butter and roll in the flour. 4. Grease the dish. Put the trout in the dish and cook on the low rack. Two thirds through cooking turn the trout and scatter the almonds over them. 15-18 min. Dual Grill (450 W) After cooking, stand for approx. 2 min. Utensils Shallow oval gratin dish (approx. 32 cm long) 4 trout (200 g), trimmed juice of one lemon salt 30 g butter or margarine 50 g flour 10 g butter or margarine to grease the dish 50 g almond flakes