the "EASY COOK" function
a few recipes
Poultry
Stuff with a handful of fresh tarragon or coat with a mix made from 6
gloves of garlic crushed with a pinch of rock salt and several peppercorns.
Roast beef SAUTERNES and ROQUEFORT Sauce:
Sweat 2 tbsp finely chopped shallots in butter. Add 100 ml Sauternes
and allow to reduce.Add 100 g Roquefort cheese and let it melt slowly. Add 200
ml thin cream, salt, pepper and bring to the boil.
Small chocolate cakes
12 individual aluminium ramekins
60 g of butter
200 g of dark chocolate (with more than 50%
cocoa content)
100 g of powdered sugar
4 eggs
1 bag of baking powder
70 g of sieved flour.
Melt the chocolate with the butter on a low light. Mix the egg yolk with the
sugar until this mixture becomes smooth. Add the flour, the melted chocolate
with the butter and finish with the baking powder. Beat the egg whites until stiff
and add these carefully to the mixture. The aluminium ramekins should be but-
tered and slightly sprinkled with flour. Pour the mixture into this (without pou-
ring any on the edges). Place the ramekins on the pastry tray and select
“BISCUITS”. Turn out and allow to cool on a tray. Serve accompanied with vanilla
custard or coconut ice cream.
Pound cake with citrus fruits
Caramel: 20 lumps of sugar (200 g)
Cake: 4 eggs
200 g of caster sugar
200 g of flour
200 g of high-quality butter
2 teaspoons of yeast.
Fruits : 1 small tin of citrus fruit in syrup.
Drain the fruit. Prepare the caramel. When it has taken on its characteristic
colour, pour it in the layer cake pan. You should tilt this in order to ensure the
caramel spreads evenly. Allow to cool. In the bowl on your electric mixer, mix
the soft butter with the sugar. Add the whole eggs, one after the other, and
then the sieved flour. Finish with the yeast. Place the quartered citrus fruit in a
rosette pattern on the caramel. Pour on the dough. Place in the oven on the
“CAKES”. setting. Turn out on to an attractive plate and serve cold.
The fruit can be apples, pears or apricots.
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