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the cob is a perfect accompaniment! This dish can be prepared without using oil for the more
health-conscious amongst us!
Asparagus with Roquefort sauce
Cut off the woody ends of the asparagus and peel the white aspa-
ragus up to just before the tip. Place the asparagus on the steamer
insert in the deep Do pan module and add 1 teaspoon
butter and approx. 200 ml water and a pinch of sugar and steam
until cooked through on a low heat. Drain and keep warm. Reserve
2-3 tablespoons of the asparagus water for the sauce. Very gently
fry the ham in the Do without browning and wrap around
each bunch of 5 - 7 stems of the asparagus (depending on size
and thickness) while still warm. For the Roquefort sauce, melt the
butter in the deep Do pan module and soften the peeled
and finely diced onions in it. Crumble the Roquefort cheese and
briefly heat it with 2 tablespoons of asparagus water. Transfer this to a food processor, add the
dill and remaining ingredients, and purée with the cream until smooth. Allow to cool down.
Then pour generously over the ends of the ham and plate and garnish with dill.
Roast vegetables
Mix together water, soy sauce, white wine, sugar,
salt, potato starch and olive oil to prepare a
sauce. Heat up the deep Do pan
module and add 2 tbsp of vegetable oil and
then sauté the green pepper, onion and garlic.
Stir often. Add carrots and celery and continue
cooking. Move the vegetables to the sides, add
the rest of the vegetables and sauté for another
2 minutes while stirring. Pour the prepared sauce
over the vegetables and stir until the vegetable pieces are evenly coated and the sauce has
started to thicken. Serve immediately as it tastes best when the vegetables are still crispy and
freshly cooked!
Do quick cake
Lightly grease the cold, deep Do pan
module with butter or margarine. Prepare the
cake mix (Madeira cake, marble cake) according to instructions and put the batter in the
Do. Cover with the second Do module and transfer to the cold hob. Only
heat the hob to one third of the highest setting and bake for approx. 40 - 50 minutes without
opening.
Cheese soufflé
Make a roux with the flour and the
butter in the deep Do pan
module, add the milk and bring to the
boil stirring all the time. Season and
250 g green asparagus, 250
g white asparagus, 2 medium
onions, 150 g sliced ham,
250 ml cream,
60-70 g crumbled Roquefort
cheese, 1 clove of garlic,
1 tbsp chopped parsley, dill,
ground nutmeg, 50 g butter,
salt
1/4 l water, 1 tbsp soy sauce, 1 tbsp dry white
wine, 1 tsp sugar, 1/2 tsp salt, 1 tbsp potato
starch, 4 tbsp olive oil, 1 sliced green pepper,
1 large onion cut into wedges, 2 minced garlic
cloves, 125 g bean sprouts, 2 carrots cut in
chunky pieces, 2 sticks of celery cut in chunky
pieces, 200 g mushrooms
100 g butter, 125 g flour, 125 g grated hard cheese,
1/2 l milk, 7 eggs, salt, paprika, caraway or nutmeg
(optional)
Ready-made cake mix, butter or fat
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