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Eggs with asparagus and lemon

Preparation time: 35-40 minutes

Cooking time: white asparagus 18-20 minutes, green asparagus 10-12 minutes

Ingredients for 4 servings:

  • 1000 g white asparagus

  • 1000 g green asparagus

  • 2 untreated lemons

  • 10 egg yolks

  • 8 tbsp cream Salt

  • 2 pinches of sugar

  • A little raw ham and potatoes

Preparation:

  1. Wash both types of asparagus and cut off the lower, woody ends. Peel the white asparagus, the green only in the lower third if necessary. Collect the asparagus peelings in the unperforated Gastro norm container.

  2. Rinse the lemon in hot water and dry. Grate about 4 tsp lemon zest, halve the lemon and squeeze.

  3. Preheat the steam oven to 100°C in the hot air + 100 % humidity mode. First cook the white asparagus for 8 minutes in the perforated Gastro norm container. To do this, place the unperforated container with asparagus sections one rack level below it in the steam oven. After the first 8 minutes, cook the green asparagus with the white asparagus for a further 10-12 minutes.

  4. In a bowl, whisk together the egg yolks, cream, 2 tbsp lemon juice, grated lemon zest and 8 tbsp asparagus water from the unperforated insert. Whisk the egg mixture in a hot water bath over low to medium heat until creamy. Season to taste with salt, sugar and white Pepper. Divide the white and green asparagus between warmed plates, pour over the lemon mixture and serve.


 

Bread dumplings steam oven style

Preparation time: 75 minutes

Cooking time: 35-40 minutes

Ingredients for 8 servings:

  • 400 ml milk

  • A pinch of nutmeg

  • A little salt

  • A little white pepper

  • 600 g farmhouse bread from the day before, diced

  • 300 g shallots, finely diced

  • 2 bunches flat-leaf parsley, finely chopped

  • 180 g butter

  • 6 egg yolks

  • 4 egg whites, beaten stiff

Preparation:

  1. Boil the milk with nutmeg, salt and pepper; pour over the bread cubes. Leave to rest for about 20 minutes.

  2. Meanwhile, sauté the shallots in 60 g hot butter until translucent, add the parsley. Leave to cool and add to the bread cubes. Cream the remaining butter. Add the egg yolk and mix carefully with the bread mixture. Finally, carefully fold the beaten egg whites into the bread mixture.

  3. Place two pieces of cling film on aluminium foil. Place the bread mixture on top, form a roll (5 cm diameter) on each and wrap the mixture tightly in the foil. Stabilise the rolls with the help of the aluminium foil. Twist the ends of the foil tightly together.

  4. Preheat the steam oven to 100°C in the hot air + 100 % humidity mode. Place the rolls in the perforated Gastro norm container and cook in the preheated steam oven for 35-40 minutes. Let the dumpling rolls rest briefly. Unwrap the dumplings and cut into slices about 1-1.5 cm thick.


 

Cider refined raw vegetable garnish

Preparation time: 2 hours

Cooking time: 1 hour

Ingredients for 8 servings:

  • 2 onions, diced

  • 100 g butter or lard

  • 1200 g red cabbage

  • 300 ml apple juice

  • 100 ml apple vinegar

  • 2 bay leaves

  • 6 cloves

  • 60 g sugar

  • A large pinch of salt

  • A little black pepper

  • 4 apples

  • 4 tbsp jam

  • 250 ml red wine

Preparation:

  1. Sauté the diced onion in the hot lard. Then place in the unperforated cooking tray and set aside. Preheat the steam oven to 120°C in the hot air + 100 % humidity mode.

  2. Clean the red cabbage, cut into fine strips or slice. Add to the onions with the apple juice, vinegar, bay leaf, cloves and sugar. Season with salt and pepper. Cook in the preheated steam oven for 30 minutes.

  3. Peel the apples and cut into eighths. Add the apples with the jam and red wine to the cabbage and cook in the hot air + 100 % humidity mode at 140°C for a further 40-60 minutes. Season again and serve as a side dish.


 

Preserved tomatoes Mediterranean style

Preparation time: 90 minutes

Cooking time: 75 minutes

Ingredients for 10 preserving jars:

  • 10 kg ripe tomatoes

Per preserving jar:

  • 4 cloves of garlic

  • 2 tsp basil, finely chopped

  • 2 tsp thyme, finely chopped

  • 4 tsp salt

  • 2 tsp sugar

Preparation:

  1. Preheat the steam oven to 100°C in the hot air + 100 % humidity mode.

  2. Wash the tomatoes and make a slight crosswise cut in the skin from the stem. Place on the perforated Gastro norm container, steam in the preheated steam oven for 3-4 minutes, then immediately rinse in ice water.

  3. Remove the skin and the green stalk.

  4. Place in jars and add salt, sugar, herbs and garlic cloves. Preserve in the same setting in the preheated cooking space for about 75 minutes. Only remove the preserving jars from the cooking chamber when they have cooled down completely.


 

Spinach eggs from the steam oven

Preparation time: 30-40 minutes

Cooking time: spinach 3-4 minutes, eggs 10-15 minutes

Ingredients for 12 ramekins:

  • 2 cloves of garlic

  • 2 tbsp soft butter

  • A few thin slices of bacon

  • 800 g spinach

  • 2 tbsp olive oil

  • 6 tbsp ricotta or low-fat curd cheese

  • A few flakes of salt

  • A little black pepper

  • 12 eggs

  • 8 tbsp cream

  • 4 tbsp grated parmesan

  • 1 bunch of chives

Preparation:

  1. Preheat 1 steam oven to 100°C in hot air + 100 % humidity mode. Peel and finely dice the garlic.

  2. Butter 2 ramekins thinly and line with the bacon. Wash the spinach and steam in a perforated Gastro norm container for 3-4 minutes, then squeeze out well and chop.

  3. Briefly sauté the spinach in the remaining butter. Mix the spinach, garlic and ricotta in a bowl. Season with salt and pepper. Divide the mixture between the ramekins or jars and press in lightly with the back of the lion.

  4. Carefully crack an egg into each ramekin over the spinach-ricotta mixture. Pour a little cream and Parmesan over the top and cover the ramekins with heat-resistant foil. Steam in the preheated cooking space in the perforated Gastro norm container for 10-15 minutes.

  5. Cut the chives into small rolls and sprinkle over the cooked eggs. Peel and finely dice the garlic. Butter the ramekins thinly and line with the bacon. Wash the spinach and steam in a perforated Gastro norm container for 3-4 minutes, then squeeze well and chop.

  6. Briefly sauté the spinach in the remaining butter. Mix the spinach, garlic and ricotta in a bowl. Season with salt and pepper. Divide the mixture between the ramekins or jars and press in lightly with the back of the lion.

  7. Carefully crack an egg into each ramekin over the spinach-ricotta mixture. Pour a little cream and Parmesan over the top and cover the ramekins with heat-resistant foil.

  8. Bake in the preheated Gastro norm dish for 10-15 minutes. Cut the chives into small rolls and sprinkle over the cooked eggs.

 


 

Spinach with potato gnocchi

Preparation time: 60 minutes

Cooking time: spinach 4 minutes, diced potatoes 25-30 minutes, gnocchi 6-8 minutes.

Ingredients for 10 servings:

  • 800 g spinach

  • 1200 g small floury potatoes

  • 400 g flour

  • 4 egg yolks

  • A little salt

  • 2 tbsp butter

  • 2 tablespoons olive oil

  • 400 g cherry tomatoes

  • 2 tbsp fresh sage, coarsely chopped

  • 120 g grated parmesan

Preparation:

  1. Preheat the steam oven to 100°C in the hot air + 100 % humidity mode.

  2. Sort out the spinach, wash and steam in the preheated cooking space for 4 minutes in the perforated Gastro norm container. Then drain well, squeeze out and chop very finely. Peel the potatoes and cut into quarters. Cook in the perforated Gastro norm container at the same setting for 25-35 minutes, drain and mash while still hot.

  3. Mix the potatoes, spinach and flour together.

  4. Season with salt, stir in the egg yolk and knead everything into a dough.

  5. Form several 1.5 cm diameter rolls from the dough and cut 2 cm thick slices.

  6. Lightly press the discs in with the tines of a fork. Grease the perforated Gastro norm container with oil. Arrange the gnocchi side by side in it and cook for 6-8 minutes on the same setting. It may be necessary to cook the whole mixture two or three times. Halve the cherry tomatoes and warm them in the hot butter and oil mixture.

  7. Briefly toss the drained gnocchi in the butter mixture. Serve sprinkled with cherry tomatoes and Parmesan.


 

Carrot and Parma Ham from the Steam Oven

Preparation time: 35 minutes

Cooking time: 8-10 minutes, additional 6 minutes baking time

Ingredients for 40 pieces:

  • 20 g thin carrots, peeled and cut in half lengthwise

  • 200 g cream cheese

  • 200 g Parmesan cheese, freshly grated

  • 2 cloves garlic, finely chopped

  • A little salt

  • A little black pepper

  • 20

    Impressum

    Verlag: BookRix GmbH & Co. KG

    Tag der Veröffentlichung: 06.05.2022
    ISBN: 978-3-7554-1318-9

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