BHG 206 - Bielmeier

GB
GB
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Vegetarian burgers
Ingredients:
For the vegetarian burger patty:
• 250 g mixed vegetables
(zucchinis, carrots etc.)
• 1 potato
• ½ onion
• 3 tbsp breadcrumbs
• Salt and pepper
• 2 tsp hot mustard
For burger sandwiches with a salad dressing:
• 4 small wholegrain burger buns or
2 large wholegrain burger buns
• 1 tomato
• ¼ cucumber
• A little lettuce
You will also need:
• Baking paper (optional, to prevent sticking)
To prepare:
Peel / clean the vegetables and the potato, and
grate them using a coarse grater. Finely chop the
onion. Mix with the breadcrumbs, and season with
salt, pepper and 2 tsp. of hot mustard. Form 4 small
or 2 large burger patties and round the edges.
Peel / clean the vegetables and the potato and
grate them using a coarse grater. Finely chop the
onion. Mix with the breadcrumbs and season with
salt, pepper and 2 tsp. of hot mustard. Form 4 small
or 2 large burger patties and round the edges.
Place the patties on the top rack (15) – to prevent
the patties from sticking to the rack, we recommend
placing some baking paper on the rack.
Set the temperature selector (TEMPERATUR) (9) to
200°C and the time selector (ZEIT) (10) to 25 minutes.
Turn the patties once during the cooking process.
Wash and slice the tomato and the cucumber. Put
a washed lettuce leaf on the veggie burger patty,
as well as tomato and cucumber slices, and put
the top half of the burger bun on top.
Depending on your taste, you can add mustard,
tomato sauce or pesto.
"Swallows' nests"
(traditional Bavarian recipe)
Ingredients:
• 2 eggs
• White of 1 egg
• 150 g minced meat
• 2 tbsp chopped herbs
• 1 small red onion
• 1 pinch of salt
• 1 pinch of pepper
• 50 g breadcrumbs
You will also need:
• Saucepan filled with water or an egg boiler
• Baking paper
To prepare:
(Hard-)boil the eggs, cool in cold water and remove
the shells.
Dice the onion and blend with the minced meat,
fresh herbs, egg white, salt and pepper. Divide
the mixture into 2 portions and manually shape
each portion into a flat disk. Place 1 egg on each
disk and enfold it in the minced meat mixture.
Finally, roll the balls containing the eggs in breadcrumbs
until completely covered.
Place the egg balls on some baking paper on the
bottom rack (14).
Set the temperature selector (TEMPERATUR) (9)
to 190 °C and the time selector (ZEIT) (10) to
20 – 25 minutes.
Turn the balls once during cooking.
Tastes great with:
Salad with yoghurt dressing: Wash and chop
the lettuce, cucumbers, tomatoes and any other
salad ingredients you like.
To make the yoghurt dressing, mix 50 g yoghurt
with the juice of ½ – 1 lemon (as desired), 1 tbsp
chopped herbs, salt and pepper. Add a dash of
milk if the dressing is too thick for your liking.
Quick asparagus tart
Ingredients:
• 300 g green asparagus
• 150 ml salt water
• 100 g wholegrain toast
(approximately 6 slices)
• 1 hard-boiled egg
• 50 g chervil
• 100 ml milk
• 50 ml whipped cream
• 2 eggs
• Salt and pepper
• 50 g grated cheese
You will also need:
• 1 saucepan
• 2 flat casserole dishes (or aluminium foil)
To prepare:
or:
pickled asparagus
Clean / peel the asparagus and boil in salt water
for approx. 10 minutes until firm to the bite.
Drain well. To save time, you can also use pickled
asparagus instead – just make sure it is well
drained.
Place the whole grain toast slices in a flat casserole
dish. If you don’t have any flat casserole
dishes, you can use aluminium foil and shape it
yourself with a lip of approx. 1.5 cm.
Halve the asparagus and spread it evenly over
the toast slices. Chop the hard-boiled egg and
the herbs and spread between and over the asparagus.
Whisk the milk and whipped cream with the
eggs and season with salt and pepper. Now pour
this mixture over the asparagus and sprinkle
with cheese. Place one casserole dish on the
bottom rack (14) and the other on the top rack
(15) in the glass bowl. Cover the casserole dish
on the top rack with aluminium foil to prevent
the cheese from burning. Set the temperature
selector (TEMPERATUR) (9) to 200°C and the
time selector (ZEIT) (10) to 30 minutes. Swap
the casserole dishes after approx. 12 minutes.
Sweet rice pudding
Ingredients:
• 250 ml milk
• 100 ml water
• 3 tbsp sugar
• 1 tsp butter or margarine
• 1 pinch of salt
• zest of 1 lemon
• 80 g short-grain rice
• 3 eggs
• ½ packet vanilla sugar
• 2 tbsp breadcrumbs
• 1 apple
• 50 g raisins
You will also need:
• A casserole dish
• A little grease and flour for the casserole dish
To prepare:
Bring the milk, butter (or margarine), salt and
lemon zest to a boil. Add the rice and leave to
simmer for approximately 30 minutes.
Peel and core the apple and cut into small pieces.
Separate the eggs and beat and froth the egg
white together with 1 tablespoon of sugar.
Mix together the egg yolk, 2 tbsp sugar and the
vanilla sugar and add the mixture to the rice, together
with the breadcrumbs, apple pieces
and raisins once the rice has cooled down. Mix
well and then fold in the beaten egg whites.
Pour the mixture into a greased and floured casserole
dish and place on the bottom rack (14).
Set the temperature selector (TEMPERATUR) (19)
to 180 °C and the time selector (ZEIT) (10) to
30 – 35 minutes.
Serving suggestion:
Add a little cinnamon to your rice pudding before
serving to give it a delicious note of added
sweetness.
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