16 GB/IE/NI
Mini chocolate cakes
6 Servings
Ingredients:
100 ml Milk
125 g Flour
1 tsp. Baking powder
2 tbsp Heaped cocoa
1 Egg
50 g Butter
50 g Sugar
1 Splash of rum
Directions:
Place all ingredients into a bowl and mix it for
approx. 3 minutes with a hand mixer. Place the
dough into six silicon muffin baking dishes and
place into the product for approx. 14 minutes
using the Eggs program
40
.
Remove the mini chocolate cakes immediately
from the baking dishes after steaming and let
them cool on a rack.
Pears in chocolate sauce
2 Servings
Ingredients:
1 Pear
1/2 Cup of cream
50 g Chocolate (plain)
Chopped pistachios
Directions:
Peel and cut the pears into halves and remove the
core.
Break the chocolate into pieces and place into the
rice tray
4
together with the cream.
Place pears and chocolate into the product and use
the vegetable program
36
for approx. 10 minutes.
Remove the pears and place onto a plate. Stir the
sauce until it gets dark and the chocolate is dis-
tributed evenly. Then pour over the pears and
decorate with some chopped pistachios.
Leek-Ham-Pinwheels
8 Servings
Ingredients:
4 Leeks
8 Slices of boiled ham
40 g Butter
40 g Flour
2 Wedges of soft cheese
1 l Vegetable stock
Directions:
Cut the leek in half (crossway) and steam it in the
product for approx. 5-7 minutes using vegetable
program
36
. Wrap the leek into the boiled ham
slices and place them in a greased casserole dish.
Prepare a light sauce made of butter and flour
(roux) as well as the vegetable stock and add the
soft cheese.
Season to taste. Pour the sauce over the leek-
ham-pinwheels and overbake at 200°C for
approx. 20 minutes in the oven.
Vanilla chicken fillet with honey-
glazed carrots
2 Servings
Ingredients:
2 Chicken fillets, without skin
(around 300 g)
1/2 Vanilla bean, cut in half (crossway)
2 tbsps. Grape seed oil
16 Baby carrots, peeled
2 tbsp. Butter
3 tbsp. Honey
Pinch of salt
Pinch of black pepper, ground
Directions:
Place the chicken fillet with the oil, the vanilla
bean and the pepper into a bag and marinate it
for at least 2 hours. Also marinate each 8 carrots
with 1 tsp. butter and 1.5 tbsps. honey.
Steam the chicken in poultry program
39
for
approx. 10 minutes. Remove it from the bag and
sear in a pre-heated pan. Season with salt afterwards.