Husqvarna QCE8600X Recipe Book

RECIPEBOOKEN Recipe BookSteam oven

• 50 g onions, chopped• 30 g butter• 350 g leaf spinach, chopped• 100 g crème fraîche• 200 g fresh salmon, cubed• 200 g Nile perch, cubed• 150 g shrim

• 50 g butterMethod:Sweat chopped onion in a little olive oil,then add the mince and cook stirring.Add chopped tomatoes, gratedEmmental and breadcrumb

Cut the cabbage into quarters and cutout the stalk. Blanche in salted waterseasoned with marjoram.Peel onion and chop finely, fry gently in alittle oi

Method:Crumble yeast into a bowl and dissolvein the water. Mix the salt into the flourand add it with the oil to the bowl.Knead the ingredients until

• 1.5 sheets original Swiss flaky pastryor puff pastry (rolled out in a square)• 500 g grated cheese• 200 ml cream• 100 ml milk• 4 eggs• salt, pepper

Place flour, olive oil and salt in a mixingbowl and combine until the mixtureresembles breadcrumbs. Add the waterand knead to a dough. Put the pastry

• Time in the appliance: 50 minutes• Shelf position: 3After baking:Leave to cool, remove baking parchmentand cut into squares.7.3 Cappuccino CakeFor t

• 200 g crème fraîche• 1 packet of custard powder, vanillaflavour (40 g or the correspondingamount of powder for makingpudding of 500 ml milk)Other:•

• 125 g butter• 1 egg• 50 g sugar• 50 ml cold waterIngredients for the filling:• Fruit according to the season (400 gapples, peaches, sour cherries, e

Add the flour and cornflour mixed withthe baking powder to the creamedmixture and fold in.Put the mixture into the greased andbreadcrumbed baking tin,

1. AUTOMATIC PROGRAMMESWARNING!Refer to Safety chapters.1.1 Automatic programmesThe automatic programmes giveoptimum settings for each type of meator

• 1 small packet dried yeast (8 g dryyeast or 42 g fresh yeast)• 80 g icing sugar• 150 g butter• 3 eggs• 2 level teaspoons salt• 150 ml milk• 70 g rai

• 60 g sugar• 1 pinch salt• 2 egg yolks• 75 g softened butterIngredients for the crumble:• 200 g sugar• 200 g butter• 1 teaspoon cinnamon• 350 g flour

• 1/2 teaspoon baking powderIngredients for the topping:• 150 g icing sugar• 1 tablespoon cherry liquer• 12 decorative marzipan carrots• ground hazeln

• Time in the appliance: 60 minutes• Shelf position: 2• Add 300 ml of water into the waterdrawer.8.3 White BreadIngredients:• 1000 g flour• 40 g fresh

place it in the well, stir in with the milkand some of the sugar and some of theflour from around the edge, sprinkle withflour, leave to rise in a war

Mix eggs, milk and cream well. Do notbeat. Then season and add the choppedparsley. Pour into greased glass orporcelain dishes.• Time in the appliance:

Heat milk. Cut pretzels into 1 cm piecesand pour the warmed milk over themand leave to soak for about 5 minutes.Whisk eggs and add. Cook choppedonions

pork and continue to cook for another 40minutes.The meat juices in thecooking dish are very goodfor creating a delicioussauce with crème fraîche orwin

Wash trout, dry and sprinkle with lemonjuice. Place in a bowl. Leave to marinadefor 10 minutes and then season.Peel and quarter the potatoes, put into

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parsley. Spread the mixture immediatelyon the fish fillets and place small knobsof butter on the mixture.• Time in the appliance: 35 minutes• Shelf po

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Put four tablespoons of olive oil in aroasting tin and sear the squid on thering. Add wine and tomato juice.Cover the roasting tin with a lid and puti

Heat the clarified butter in a roasting tinon the ring, brown the chicken on allsides. Pour in the white wine, chickenstock and soya sauce and bring t

4.2 Marinated BeefTo make the marinade:• 1 l water• 500 ml wine vinegar• 2 teaspoons salt• 15 peppercorns• 15 juniper berries• 5 bay leaves• 2 bunches

garlic cloves, rosemary and thyme, stirand lay the pork shoulder on top. Putinto the appliance.• Time in the appliance: 130 minutes• Shelf position: 1

Put vegetables into the roasting tin, putthe meat on top and pour the sauce overthe top. Cover the roasting tin with a lidand put it in the appliance.

• Time in the appliance: 90 minutes• Shelf position: 14.13 Wild BoarTo make the marinade:• 1.5 l red wine• 150 g celeriac• 150 g carrots• 2 onions• 5