Electrolux EB4SL70 - Side Dishes; Salty Dumplings; Sousvide Recipes

mixture. After cooking, turn out and
decorate with the mangos.
• Time in the appliance: 35 minutes
• Shelf position: 1
12. SIDE DISHES
12.1 Rice with Vegetables
Ingredients:
• 200 g long grain rice
• 50 g wild rice
• salt and pepper
• 1 small red pepper
• 400 ml stock
After cooking:
• 1 small tin sweetcorn (150 g)
Method:
Put long grain rice, wild rice, salt, pepper,
vegetable stock and water in a bowl half
an hour before cooking. Prepare pepper,
cut into small dice and add to the rice and
then cook.
• Time in the appliance: 35
• Shelf position: 1
After cooking: Drain sweetcorn and add to
the cooked rice.
12.2 Salty Dumplings
Ingredients / Method:
• 300 g soft pretzels
• 200 ml milk
• 3 eggs
• 2 bunches of parsley, chopped
• 2 onions, finely diced
• 10 g butter
• salt, pepper, nutmeg
Method:
Heat milk. Cut pretzels into 1 cm pieces
and pour the warmed milk over them and
leave to soak for about 5 minutes. Whisk
eggs and add. Cook chopped onions
gently in the butter until translucent, then
add the parsley. Leave to cool for a while
and add to the pretzel mixture. Season
and then mix everything together carefully.
From the mixture form approximately 6
dumplings and place in a flat steam dish.
• Time in the appliance: 35 minutes
• Shelf position: 1
12.3 Potatoes in their jacket
Ingredients:
• 1000 g medium-sized potatoes
Method:
Wash the potatoes and place in a steam
dish.
• Time in the appliance: 50 minutes.
• Shelf position: 1
12.4 Boiled Potatoes
Ingredients:
• 1000 g potatoes
Method:
Peel the potatoes and cut into equal sized
quarters. Put the potatoes into the steam
dish and season with salt.
• Time in the appliance: 40 minutes.
• Shelf position: 1
13. SOUSVIDE RECIPES
13.1 Beef fillet
Ingredients:
• 700 – 800 g of beef sirloin / fillet, each
fillet with a thickness of 3 cm
• 1 clove of garlic, peeled and cut in
slices
• 1 rosemary sprig
• 2 leaves of sage
• 3 tablespoons extra virgin olive oil
• 1 pinch granular salt
• 1 pinch of pepper
Method:
Put the meat, garlic, rosemary, sage,
pepper and oil in a vacuum bag, vacuum
seal and cook. After cooking remove the
meat from the bag and dry it with a paper
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