Silvercrest SDG 800 A1 Instrucciones De Uso página 70

Recipes
1. Wash and dice the tomatoes. Thinly slice the
garlic. Pull the dill off the stems and chop it up.
2. Peel the potatoes, place them in the top steam-
ing basket and sprinkle them generously with dill.
3. Wash the chicken fillets and dab them dry. Place
the chicken fillets in the bottom steaming basket.
4. Place the tomatoes and the garlic on top of the
chicken fillets.
5. Cook the potatoes for about 40 minutes and
the chicken fillets for about 35 minutes in the
steam cooker.
6. Use a large oven dish for the fillets and potatoes.
7. Place a slice of Emmental on each of the fillets.
Season each portion well with oregano.
8. Heat the dish in the oven for between 10–15
minutes at 200 °C. The cheese should be melt-
ed and runny.
Germknödel (giant yeast dumplings)
(3 portions)
Ingredients
for the dough:
180 g flour
1 egg
75 ml milk
30 g sugar
30 g margarine
15 g dried yeast
For the filling:
3 Tbsp plum purée
2 Tbsp rum
1 tsp cinnamon
For the topping:
150 g butter
3 Tbsp poppy seeds
3 Tbsp sugar
quantity of liquid in water reservoir:
Maximum filling level
1. Make a dough out of the flour, egg, milk, yeast,
sugar and margarine. Let it rise for 30 minutes.
2. Mix the plum purée with rum and cinnamon.
72 GB/MT
3. Divide the dough into 3 equally sized portions
and press them flat.
4. Place a teaspoonful of plum purée on each of
the portions and then form them into dumplings.
5. Then place each of the dumplings into a steam-
ing dish.
6. Let the dumplings rise for about a further 10
minutes. Then steam them in the steam cooker
for about 30 minutes.
7. Melt the butter in a pan shortly before the end
of the cooking time. Stir in the cream and the
poppy seeds.
8. Serve the Germknödel on a plate and cover
them with poppy-seed sauce.
Filled quark dumplings
(20 small dumplings / portions)
Ingredients
for the dough:
250 g quark (low-fat curd cheese)
1 egg
1 pinch of salt
5 Tbsp breadcrumbs
6–8 Tbsp flour
2 Tbsp oil
For the filling:
1 full-milk chocolate (or plum purée if preferred)
For the sautéed breadcrumbs:
Approx. 20 g butter
Approx. 30 g breadcrumbs
quantity of liquid in water reservoir:
Maximum filling level
1. Knead the quark, egg, salt, breadcrumbs and oil
together to form a smooth dough. Allow the dough
to rest for a short while so that it is easier to work.
2. Cut the dough into 20 evenly sized portions. Fill
each portion with a maximum of one half-square
of full-milk chocolate. Form the dough portions
into dumplings with a diameter of about 4 cm.
Ensure that the chocolate is still in the centre of
the dumpling so that it cannot run out when heated.