AEG MCD2660E Operating Instructions Manual page 42

Vegetables, noodles, rice & pasta
Switzerland
Tessiner risotto
Total cooking time: approx. 20-25 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
50 g streaky bacon
2 tbsp butter or margarine (20 g)
1 onion (50 g), finely chopped
200 g pudding rice (Arboris)
400 ml meat stock
70 g Sbrinz cheese, grated, (use grated
Emmental cheese as a substitute)
1 pinch saffron
salt & pepper
Drinks, desserts & cakes
Spain
White peach mounds
makes approx. 8 pieces
Total cooking time: approx. 3-5 minutes
Utensils: Shallow, round glass dish
(approx. 24 cm diameter)
Ingredients
470 g tinned peach halves, drained
2 egg whites
70 g sugar
75 g ground almonds
2 egg yolks
2 tbsp cognac
1 tsp butter or margarine to grease dish
40
1. Cut the bacon into cubes. Spread the butter over the
base of the bowl. Place the onions and bacon cubes,
cover, and braise.
2-3 min. 900 W
2. Add the rice, fill with the meat stock, bring to the boil,
and then simmer.
1. 3-5 min. 900 W and then
2. 15-17 min.
Allow the rice to stand for about 3-5 minutes after
cooking.
3. Mix the cheese with the saffron and season to taste.
Tip: Braised chanterelle mushrooms, or button
mushrooms and a mixed salad go very well with this
dish.
1. Dry off the peach halves.
2. Beat the egg whites until stiff. Then trickle in a little
sugar (35 g).
3. Mix together the almonds, the remaining sugar (35 g),
the egg yolks and the cognac.
4. Fill each peach half with the mixture. Pipe the beaten
egg whites over the filling.
5. Grease the dish. Place the peaches in the glass dish
and grill on the low rack.
3-5 min. 630 W
270 W