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Miele 6 560 300 Cookbook
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Miele 6 560 300 Cookbook

Miele 6 560 300 Cookbook

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BO_0912_KB_Umschlag_GB_2K
29.04.2005
GREAT BRITAIN
Miele Company Ltd.
Fairacres, Marcham Road,
Abingdon, Oxon, OX14 1TW
Tel:
(01235) 554455
Telefax: (01235) 554477
Internet: www.miele.co.uk
E-mail:
info@miele.co.uk
AUSTRALIA
Miele Australia Pty. Ltd.
Box 381
Ferntree Gully,
Melbourne, VIC 3156
Tel. +61(0)3/97 64 71 00
Telefax +61(0)3/97 64 71 29
IRELAND
Miele Ireland Ltd., Dublin 24
Broomhill Road
Tallaght
Tel. +353(0)1/461 07 10
Telefax +353(0)1/461 07-97
HONG KONG
Miele Hong Kong Ltd.
AIA Plaza, Room 401, 4th Floor,
18 Hysan Avenue,
Causeway Bay, Hong Kong
Tel. +852/26101331
Fax +852/26101013
M.-Nr. 6 560 300
GB M.-Nr 98 023 370
10:00 Uhr
Seite 1
SINGAPORE
Miele Pte. Ltd.
163 Penang Road #04-02/03
Winsland House II
Singapore 238463
Tel. +65/67 35 11 91 oder
+65/65 62 88 95
Telefax +65/67 35 11 61
SOUTH AFRICA
Miele SA (Pty) Ltd.
304 Tungsten Road
ZA-Strijdompark 2194
Tel. +27(0)11/7 93-74 52
Telefax +27(0)11/7 93-74 47
microwave
oven cookbook

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  • Page 1 Tel. +65/67 35 11 91 oder oven cookbook Telefax +61(0)3/97 64 71 29 +65/65 62 88 95 Telefax +65/67 35 11 61 IRELAND Miele Ireland Ltd., Dublin 24 SOUTH AFRICA Broomhill Road Miele SA (Pty) Ltd. Tallaght 304 Tungsten Road Tel.
  • Page 2 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 2 Dear Connoisseur Mealtimes are when families are most often together. Food is nearly always the focus when friends gather, be it for a casual evening or a more formal celebration. And whenever people meet to enjoy a meal, cooking takes a central role.
  • Page 3 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 3 In the Miele Test Kitchen, we are in the This book draws together our privileged position of being able to experience, excitement and passion for practise professionally the hobby we experimenting in the imaginative yet...
  • Page 4 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 4 2 Foreword 8 Helpful hints 10 Cooking times 12 Containers Starters and Soups Casseroles and snacks savoury bakes 16 Baked artichoke hearts 24 Tomato soup with basil 34 Pasta bake 16 Marinated peppers cream 34 Leek and potato bake 17 Parma ham stuffed 24 Pumpkin soup...

  • Page 5: Meat And Poultry

    BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 5 Fish Meat and poultry Vegetables and side dishes 44 Salmon on a bed of 54 Pork fillet in a Roquefort sauce 64 Polenta with red pepper vegetables 54 Pork fillet in wine and cream 64 Gnocchi 44 Cod in breadcrumbs sauce...
  • Page 6 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 6 Sauces Desserts Drinks 78 Courgette cream sauce 84 Apple delight 94 Iced mocha 78 Hollandaise sauce 85 Stracciatella crème with 94 Orange coffee 80 Zabaione espresso sauce 95 Autumn punch (Marsala cream sauce) 86 Strawberry swirl 95 Hot cherry punch 80 Vanilla cream sauce 86 Baked quark pudding...
  • Page 7 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 7 Jams and preserves 100 Notes on preserving 101 Morello cherry and vanilla conserve 101 Peach jam 102 Plum jam 102 Blackberry and pear jam 104 Grape jelly with Grappa 105 Tomato chutney 105 Plum chutney...
  • Page 8 General tips In addition to the standard microwave The times given for defrosting, reheating function, Miele offer appliances with a and cooking serve as a guide only. grill which can be used on its own or in Much depends on the temperature of combination with microwave heating.
  • Page 9 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 9 When browning food under the grill, or where the total grilling time is less than 15 minutes, the grill must always be pre-heated for approximately 3 minutes. It is not necessary to pre-heat the grill when using it in combination with the microwave (microwave + grill).
  • Page 10 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 10 Practical tips Food Weight/quantity Power level Time in Notes in Watts minutes Melting butter or 100 g 1:00–1:15 Do not cover. Margarine Melting chocolate 100 g 3:00–3:30 Do not cover. Stir during cooking. Dissolving gelatine 1 packet 0:15–0:30 Do not cover.
  • Page 11 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 11 Food Weight/quantity Power level Time in Notes in Watts minutes Bacon 100 g 800/900 2–3 Arrange rashers on kitchen paper. Do not cover. Soaking 250 g Do not cover. dried fruit + 150 ml water Softening 500 g Do not cover.
  • Page 12 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 12 Notes on containers Suitable containers Unsuitable containers Microwaves penetrate porcelain, Metal containers, aluminium foil and ● ● china, glass, cardboard and plastic, so cutlery should never be placed in the containers made from these materials microwave oven, as metal reflects the are suitable for use in the microwave microwaves and they cannot penetrate...
  • Page 13 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 13 Exceptions to the rule Tips Ready-made meals in aluminium Leave food to stand for approximately ● ● containers can be defrosted and 2 minutes after cooking to allow the reheated in the microwave oven. Make heat to distribute itself evenly.

  • Page 14: Starters And Snacks

    BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 14 Starters and snacks...
  • Page 15 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 15 It is said that anticipating something is as good as enjoying it, and this is never so true as for a beautifully prepared meal. A tasty starter whets the appetite and excites the taste buds to crave further stimulation in the main course.

  • Page 16: Baked Artichoke Hearts

    BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 16 Baked artichoke hearts Serves 3 Ingredients: Method: 8–10 tinned artichoke hearts 1. Gently heat together the cream, cream cheese and 200 ml double cream half of the Cheddar, stirring continuously until 100 g cream cheese with herbs smooth.
  • Page 17 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 17 Parma ham stuffed with Feta cheese Serves 8 Ingredients: Method: 8 slices of wafer thin Parma ham Place one roll of Feta cheese on each slice of Parma 200 g Feta cheese divided into ham.
  • Page 18 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 18 Goat's cheese on toast Serves 5 Ingredients: Method: 5 slices of bread 1. Pre-heat the grill, then lightly toast one side of the 200 g goat's cheese bread. Cut in half diagonally. 3 tbsp white wine Black pepper 2.
  • Page 19 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 19...
  • Page 20 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 20 Salmon trout loaf Serves 10 Ingredients: Method: 1 small onion, diced 1. Sauté the onions in the butter. Add the diced fish 20 g butter and cook gently. Allow to cool slightly, then add the 750 g salmon trout fillet, diced bread, egg, seasoning and cream.
  • Page 21 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 21...
  • Page 22 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 22 Soups...
  • Page 23 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 23 Soup makes the ideal starter for a sumptuous feast, or a low-calorie option for a main course. Potatoes, pulses, vegetables, fish and seafood can all be simmered with stock to make a tasty soup. Serve it as it comes, chunky and wholesome, or liquidise it, adding cream to give variety and elegance.

  • Page 24: Tomato Soup With Basil Cream

    BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 24 Tomato soup with basil cream Serves 6 Ingredients: Method: 200 g carrots, peeled and diced 1. Place the carrots, onion and butter in a suitable 1 onion, diced container. Cover and cook for 9 minutes at 800/900 W. 10 g butter 1 large tin (850 g) tomatoes 2.

  • Page 25: Cream Of Sweetcorn Soup

    BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 25 Cream of sweetcorn soup Serves 4 Ingredients: Method: 1 tin sweetcorn (280 g) 1. Drain the sweetcorn and place about of it into a 1 onion, diced suitable container. Add the onion, stock, chilli and 20 g butter seasoning.
  • Page 26 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 26 Clear mushroom soup with Parmesan dumplings Serves 6 Ingredients: Method: 30 g dried mushrooms 1. Soak the mushrooms in warm water for about 500 ml water 10 minutes. Add the onions and stock, cover and 2 onions, diced cook for around 15 minutes at 800/900 W.
  • Page 27 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 27...
  • Page 28 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 28 Fish soup Serves 6 Ingredients: Method: 1000 ml fish stock 1. Place the stock, onions, bay leaves and salt in a 4 onions, sliced bowl, cover and cook for 12 minutes at 800/900 W. 2 bay leaves Salt 2.
  • Page 29 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 29...
  • Page 30 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 30 Curried prawn soup Serves 2 Ingredients: Method: 1 tbsp oil 1. Place the oil, garlic and prawns in a bowl, cover and 1 clove of garlic, finely chopped cook for 8 minutes at 800/900 W. 250 g prawns 2 tbsp curry powder 2.
  • Page 31 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 31...
  • Page 32 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 32 Casseroles and savoury bakes...
  • Page 33 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 33 Casseroles and savoury bakes offer an enormous amount of variety. You can be as creative as you like, combining different ingredients depending on what is in season or what you have in the larder. These recipes are simple to prepare, and are certain to be a hit with your friends and family.

  • Page 34: Pasta Bake

    BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 34 Pasta bake Serves 3 Ingredients: Method: 150 g macaroni 1. Cook the macaroni in rapidly boiling salted water 15 g butter until al dente. Drain. 1 onion, diced 1 red pepper 2. Quarter the peppers, remove the seeds and pith and 100 g carrots, sliced dice.
  • Page 35 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 35...

  • Page 36: Broccoli And Mushroom Bake

    BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 36 Broccoli and mushroom bake Serves 3 Ingredients: Method: 300 g broccoli 1. Separate the broccoli into florets and place them in 300 g mushrooms a suitable dish. Clean and slice the mushrooms and 400 g potatoes, peeled weight, add them to the broccoli along with the diced diced potatoes.
  • Page 37 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 37 Red pepper and rice bake Serves 4 Ingredients: Method: 75 g bacon, diced 1. Quarter the peppers, remove the seeds and pith and 1 onion, finely chopped cut into thin strips. Slice the courgettes. 2 red peppers 75 g bottled peppers, e.g.
  • Page 38 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 38 Beef casserole with beetroot and white cabbage Serves 4 Ingredients: Method: 1 onion, diced 1. Place the onion, butter, beef and stock in a bowl. 20 g butter Cover and cook for 5 minutes at 800/900 W. 200 g beef, diced 250 ml beef stock 2.
  • Page 39 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 39...

  • Page 40: Chicken Risotto

    BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 40 Savoy cabbage casserole Serves 4 Ingredients: Method: 400 g potatoes, cubed Place the ingredients in a bowl, cover and cook 400 g Savoy cabbage, for 15 minutes at 800/900 W, then for a further roughly chopped 25 minutes at 450 W.
  • Page 41 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 41...
  • Page 42 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 42 Fish...
  • Page 43 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 43 Many delicious foods belong to the category “a moment on the lips, a lifetime on the hips”. Not so with fish, which is as healthy as it is delicious. Fish dishes come in an enormous variety depending on where the fish is sourced and on the different ways it is cooked around the globe.
  • Page 44 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 44 Salmon on a bed of vegetables Serves 4 Ingredients: Method: 300 g carrots, grated 1. Place the grated carrots and kohlrabi or turnips in 300 g kohlrabi or white turnips, a bowl with the oil and herbs. Cover and cook for grated 6 minutes at 800/900 W.
  • Page 45 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 45 Cod in a red pepper sauce Serves 4 Ingredients: Method: 2 red peppers 1. Quarter the peppers, remove the seeds and pith and 3 onions, diced cut into slices. Place in a suitable dish with the 20 g butter onions, butter, seasoning and thyme.
  • Page 46 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 46 Fillet of sole in a prawn sauce Serves 4 Ingredients: Method: 4 Dover sole fillets (200 g each) 1. Drizzle the fish with lemon juice, season and place 1 tbsp lemon juice in a suitable dish. Beat the flour into the butter Salt and pepper and dot over the fish.
  • Page 47 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 47...

  • Page 48: Fillet Of Plaice On A Bed Of Spinach

    BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 48 Fillet of plaice on a bed of spinach Serves 2 Ingredients: Method: 300 g plaice fillets 1. Drizzle the fish with lemon juice and set aside for 2 tbsp lemon juice 10 minutes. Pat dry and season with salt and pepper. 1 onion, diced 40 g butter 2.
  • Page 49 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 49 Haddock and tomato bake Serves 4 Ingredients: Method: 600 g unsmoked haddock fillet 1. Drizzle the fish with lemon juice and cut into 2 tbsp lemon juice chunks. Dice the tomatoes. Place the fish, tomatoes 600 g tomatoes and half the cheese in a greased dish, season with Salt and pepper...

  • Page 50: Fish Curry

    BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 50 Fish curry Serves 4 Ingredients: Method: 400 g tinned pineapple chunks 1. Quarter the pepper, remove the seeds and pith and in juice cut into strips. Chop the fish roughly. Drain the 1 red pepper pineapple, reserving 125 ml of the juice.
  • Page 51 BO_0912_KB_002_051_GB_3K 29.04.2005 9:59 Uhr Seite 51...
  • Page 52 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 52 Meat...
  • Page 53 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 53 Meat and poultry are healthy components for anyone's diet, as well as adding a wealth of variety. They can be prepared in a range of ways, and by using different seasonings and serving them with interesting sauces and side dishes, they can constantly be presented in new guises, uniting cultures –...

  • Page 54: Pork Fillet In A Roquefort Sauce

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 54 Pork fillet in a Roquefort sauce Serves 2 Ingredients: Method: 500 g pork fillet 1. Place the onions and oil in a bowl, cover and cook Salt and pepper for 4 minutes at 800/900 W. Add the pork, coating it 3 tbsp oil on all sides.
  • Page 55 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 55...
  • Page 56 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 56 Meatballs in a caper sauce Serves 4 Ingredients: Method: 400 g minced beef 1. Soak the bread roll in warm water for about 1 bread roll 10 minutes, then squeeze out the moisture and 1 onion, diced knead it with the onion, salt and pepper, egg white Salt and pepper...

  • Page 57: Beef Burgers

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 57 Meat and vegetable loaf Serves 4 Ingredients: Method: 500 g minced beef 1. Cut the leeks in half lengthways, wash and cut into 2 eggs thin slices. Dice the carrots. Quarter the red pepper, 200 g quark remove the seeds and pith and cut into thin strips.
  • Page 58 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 58 Chicken breasts in a mustard sauce Serves 4 Ingredients: Method: 250 g crème fraîche 1. Combine the crème fraîche, mustard, crushed garlic, 4 tbsp grain mustard salt and sage in a bowl. 1 garlic clove, crushed Salt 2.
  • Page 59 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 59...

  • Page 60: Tandoori Chicken

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 60 Tandoori chicken Serves 4 Ingredients: Method: 4 chicken breasts 1. Mix the tandoori powder with salt, pepper and (approx. 150 g each) paprika. Rub into the chicken breasts and set aside 4 tsp tandoori powder for 10 minutes.
  • Page 61 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 61...

  • Page 62: Vegetables And Side Dishes

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 62 Vegetables and side dishes...
  • Page 63 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 63 The fact that we eat potatoes, rice or pasta nearly every day without tiring of them is proof of the tremendous part they play in our well-being and in a healthy, tasty diet. With countless different ways of preparing them, they are much more than a healthy accessory.
  • Page 64 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 64 Polenta with red pepper Serves 6 Ingredients: Method: 500 ml vegetable stock 1. Quarter the pepper, remove the seeds and pith and 125 g polenta cut into thin strips. tsp salt 2. Place the red pepper strips in a suitable dish with 1 tsp Hungarian paprika the stock, polenta, salt and paprika.
  • Page 65 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 65 Cheese and potato bake Serves 4 Ingredients: Method: 500 g potatoes, peeled 1. Grease a suitable dish, 24 cm in diameter, and rub 250 ml cream with the garlic clove. Slice the potatoes thinly and 125 g crème fraîche arrange in the dish in alternate layers with of the...
  • Page 66 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 66 Herby mashed potato with pine nuts Serves 6 Ingredients: Method: 750 g potatoes, peeled weight 1. Dice the potatoes and place in a suitable dish with Salt and pepper approx. 7 tbsp water and a little salt. Cover and cook 2–3 tbsp fresh basil for 14–16 minutes.
  • Page 67 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 67...
  • Page 68 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 68 Celery gratin Serves 4 Ingredients: Method: 600 g trimmed celery 1. Cut the celery into 7–8 cm pieces and place in a 300 ml vegetable stock suitable dish with the stock. Cover and cook for 1 onion, finely chopped 6 minutes at 800/900 W.
  • Page 69 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 69 Green beans tossed in tomatoes and breadcrumbs Serves 6 Ingredients: Method: 500 g green beans 1. Place the beans with 3 tbsp of water and a little salt 3 tomatoes, diced in a suitable dish. Cover and cook for 5 minutes at 2–3 tbsp oil 800/900 W, then for approx.
  • Page 70 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 70 Carrots in a chervil cream sauce Serves 4 Ingredients: Method: 750 g carrots, peeled 1. Cut the carrots into batons or slices. 10 g butter 100 ml vegetable stock 2. Place in a suitable dish with the butter, stock, 150 g crème fraîche crème fraîche, wine, seasoning, mustard, chervil 2 tbsp white wine...
  • Page 71 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 71...

  • Page 72: Cauliflower In A Mustard Sauce

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 72 Cucumber salad Serves 4 Ingredients: Method: 2 cucumbers (approx. 300 g) 1. Peel the cucumbers if preferred. Cut in half lengthways and scoop out the seeds with a teaspoon. Cut into Dill sauce: cm thick slices. Place in a bowl, cover and cook 100 g crème fraîche for 8 minutes at 800/900 W.
  • Page 73 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 73...
  • Page 74 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 74 Golden curried potatoes Serves 6 Ingredients: Method: 1000 g new potatoes or diced 1. Peel or scrub the potatoes and dice if large. Place large potatoes the butter and onions in a bowl, cover and cook for 2 onions, diced 4 minutes at 800/900 W.
  • Page 75 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 75...
  • Page 76 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 76 Sauces...
  • Page 77 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 77 Asparagus insists on them; desserts deserve them; and they bring out the best in meat and fish dishes. Be they classics such as Hollandaise, or new, imaginative creations, a delicious sauce is the icing on the cake for many recipes, whether creamy or peppery.

  • Page 78: Hollandaise Sauce

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 78 Courgette cream sauce Serves 3 Ingredients: Method: 300 g courgettes 1. Finely slice the courgettes. Place in a suitable bowl 2 tbsp olive oil with the oil, garlic, salt, pepper, thyme and rosemary. 2 cloves of garlic, crushed Cover and cook for 5 minutes at 800/900 W.
  • Page 79 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 79...
  • Page 80 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 80 Zabaione (Marsala cream sauce) Serves 6 Ingredients: Method: 3 eggs 1. Place the eggs, lemon juice, Marsala or Port and 2 tbsp lemon juice sugar in a bowl and beat together. Cover and cook 200 ml Marsala or Port for 5 minutes at 450 W.
  • Page 81 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 81 Vanilla cream sauce Serve 6 Ingredients: Method: 1 packet instant custard powder 1. Mix the custard powder with milk and sugar as Sugar directed on the packet. Milk 125 ml double cream 2. Add the cream, cover and cook for 8 minutes at 800/900 W, stirring halfway through.
  • Page 82 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 82 Desserts...
  • Page 83 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 83 If your guests can still find room for it, you know you’ve made a good dessert! Few can resist the temptation, be it ice cream, a traditional hot pudding, something fruity or "death by chocolate". A good dessert will win much admiration, and often with very little effort on the part of the cook!
  • Page 84 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 84 Apple delight Serves 6 Ingredients: Method: 4 sharp apples 1. Peel and core the apples and slice thinly. Place in a 30 g sugar bowl with the sugar and water or apple juice. Cover 50 ml water or apple juice and cook for 7 minutes at 800/900 W.
  • Page 85 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 85 Stracciatella crème with espresso sauce Serve 8 Ingredients: Method: 1 jar (470 g) of black or morello 1. Mix the cornflour with a little cherry juice to a cherries smooth paste. Stir in the rest of the cherry juice, Juice of 2 oranges the orange juice and the honey.

  • Page 86: Strawberry Swirl

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 86 Strawberry swirl Serves 6 Ingredients: Method: 300 g strawberries 1. Soak the gelatine leaves in cold water for approx. 50 g sugar 10 minutes. Purée the strawberries with the sugar. 6 leaves of gelatine (or 2 x 11 g Remove 3 of the gelatine leaves from the water and sachets of gelatine) gently squeeze.
  • Page 87 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 87...

  • Page 88: Lemon Mousse

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 88 Lemon mousse Serves 4 Ingredients: Method: 250 g natural yoghurt 1. Soak the gelatine in cold water for approx. 50 g crème fraîche 10 minutes. Squeeze out the excess liquid and heat Juice of 2 lemons for 15 seconds at 450 W.
  • Page 89 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 89...
  • Page 90 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 90 Warm tropical fruit cup Serves 6 Ingredients: Method: 500 ml tropical fruit juice 1. Place the cornflour, sugar and vanilla sugar in a bowl 40 g cornflour and gradually stir in the fruit juice. Cover and cook, 40 g sugar stirring occasionally.
  • Page 91 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 91 Chocolate mousse with brandy Serves 4 Ingredients: Method: 2 leaves of gelatine 1. Soak the gelatine leaves in cold water for approx. 200 g nougat chocolate 10 minutes. Break the chocolate into small pieces 2 tbsp brandy and melt for 4 minutes at 450 W, stirring halfway 1 tbsp water...
  • Page 92 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 92 Drinks...
  • Page 93 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 93 What do thirst-quenchers, punches and hot and cold beverages have in common? They hit the spot faster than any food, and flood us with a feeling of well-being as we drink. Long, cold drinks quench our thirst on a hot summer’s day, whilst aromatic coffees and drinks with a shot of alcohol are a great stimulant.

  • Page 94: Iced Mocha

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 94 Iced mocha Serves 2 Ingredients: Method: 250 ml freshly brewed coffee 1. Mix the coffee in a suitable jug with the chocolate, 20 g plain chocolate cinnamon, cardamom, sugar and rum. Using the A pinch of ground cinnamon boiling rod, heat for 4 minutes at 450 W until the A pinch of ground cardamom chocolate has melted.
  • Page 95 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 95 Autumn punch Serves 4 Ingredients: Method: 500 ml fruit tea 1. Prepare the fruit tea and pour into a suitable jug 300 ml cranberry juice with the cranberry juice. Add the cinnamon stick, 1 cinnamon stick cloves and brown sugar.
  • Page 96 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 96 Pineapple rum punch Serves 4 Ingredients: Method: 2 slices fresh (or tinned) 1. Chop the pineapple into small pieces and place in a pineapple suitable jug. 250 ml pineapple juice 250 ml red wine 2.
  • Page 97 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 97...
  • Page 98 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 98 Jams, jellies and chutneys...
  • Page 99 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 99 Homemade conserves are essential store cupboard ingredients. What better way to preserve seasonal fruits than to make a variety of jams, jellies and chutneys which can be enjoyed throughout the year. Your family and friends will love them!
  • Page 100 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 100 Notes on preserving Only use ripe, blemish-free fruit to You can sterilise your jars by filling make jam. If freezing fruit to make into them a third full with water, and heating jam, freeze it in quantities that are them using microwave power until the suitable for jamming.

  • Page 101: Peach Jam

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 101 Morello cherry and vanilla conserve Ingredients: Method: 300 g morello cherries 1. Place the cherries, jam sugar and vanilla pod in a 150 g jam sugar suitable glass bowl. Mix, cover and cook, stirring 1 vanilla pod several times.
  • Page 102 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 102 Plum jam Ingredients: Method: 500 g plums, stones removed 1. Place the plums and sugar in a suitable glass bowl 500 g preserving sugar and purée coarsely with a hand-held blender. Cover 30 g flaked almonds and cook for 15 minutes at 800/900 W, stirring from 3 tbsp crème de cassis time to time.
  • Page 103 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 103...
  • Page 104 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 104 Grape jelly with Grappa Ingredients: Method: 1000 g seedless white grapes 1. Place the grapes in a suitable glass bowl, cover and Juice of 2 lemons cook for 20 minutes. Pour the fruit and juices 300 g jam sugar through a fine sieve, squeezing to extract all the 2 tbsp Grappa...

  • Page 105: Tomato Chutney

    BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 105 Tomato chutney Ingredients: Method: 750 g tomatoes 1. Chop the tomatoes, garlic and chillies. (For a milder 70 g brown sugar flavour, remove the seeds from the chillies.) 1 clove of garlic 4 chillies 2.
  • Page 106 BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 106 Fillet of plaice on a bed of spinach Apple delight Asparagus au gratin Fillet of sole in a prawn sauce Autumn punch Fish curry Fish soup French beans in a thyme sauce Baked artichoke hearts Baked peaches Baked quark pudding Gnocchi...
  • Page 107 Reproduction in whole or in part may only be Trout with herbs carried out with the express permission of Miele & Cie. KG, stating the source. © Miele & Cie. KG, Gütersloh Alteration rights reserved/44-E M.-Nr. 6 560 300 BÖ 0912 (05/2005)

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