12
allow to cool. Then mix in the egg yolks one by one. Add the grated cheese and finally, before
covering with the flat Do pan module, carefully fold in the whipped egg white. Cook
covered on a low heat for appr. 3 - 5 Minutes. Serve with a green salad garnish.
Do pasta and cheese gratin
Cook the pasta in two litres of lightly
salted water in the deep Do
pan module on a medium heat until al
dente and then drain off the water.
Add the Alpine cheese to the pasta
and set aside. Dice the ham and brown in butter in the flat Do pan module, deglaze
with white wine and cream and then add the crème fraiche. Add the grated Emmental cheese
to the sauce, melt and season with nutmeg, pepper and salt. Pour the sauce onto the pasta and
mix thoroughly. Absolutely delicious with a green salad.
Do chicken thighs
Make a marinade with the oil, garlic,
paprika and salt and coat the chicken
thighs. Heat the deep Do pan
unit and fry the chicken thighs until they are golden brown, turning several times. Reduce the
heat and cook in the closed Do for approx. 10 – 12 minutes. Baste the chicken with
the juices every couple of minutes.
Meat kebabs
Cut the fillet into 2 cm chunks and
season with salt, pepper, paprika and
mix thoroughly. Add olive oil, lemon
juice and the crushed garlic clove.
Mix thoroughly again. Allow the meat
to infuse for approx. 1 hour. Dice the
peppers and onion. Repeatedly place alternating pieces of meat, pepper and onion on each
skewer until these are full. Coat the skewers with a little oil and fry well in the Do on a
medium heat; then cover and cook for 12 – 15 minutes until done.
Cordon Bleu
Cut a pocket into the side of each veal
escalope and coat the pockets with
spicy-sweet mustard. Insert the cheese
slices wrapped in ham flat into the po-
ckets and, if necessary, secure with toothpicks; then season the escalopes, dip in flour, beaten
egg and breadcrumbs. Fry the Cordon bleu in hot fat in the Do until golden brown on
both sides and then drain before serving. Best served with chips and a fresh green salad.
300 g fillet of pork, 1 red pepper, 1 green pepper, 1
small onion, 6 skewers
Marinade: 1 garlic clove, olive oil, lemon juice,
salt, pepper, paprika
300 g pasta, 125 ml whipping cream, 100 g Alpine
cheese, 100 g boiled ham, 100 g grated Emmental
cheese, 125 g crème fraiche, 50 ml white wine,
30 g butter, nutmeg, pepper and salt
3 chicken thighs, 2 tbsp rapeseed oil, 4 cloves of
garlic, 2 tsp paprika, 1 tsp salt
4 veal escalopes, 4 slices Emmental cheese, 4 slices
ham, flour, pepper, salt, 1-2 eggs, breadcrumbs, 250 g
vegetable fat, spicy-sweet mustard
Doubletta_Rezeptheft_A5_20170721_CP.indd 12
21.07.17 09:44
