BHG 206 - Bielmeier
BHG 206 - Bielmeier
BHG 206 - Bielmeier
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GB<br />
GB<br />
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Vegetarian burgers<br />
Ingredients:<br />
For the vegetarian burger patty:<br />
• 250 g mixed vegetables<br />
(zucchinis, carrots etc.)<br />
• 1 potato<br />
• ½ onion<br />
• 3 tbsp breadcrumbs<br />
• Salt and pepper<br />
• 2 tsp hot mustard<br />
For burger sandwiches with a salad dressing:<br />
• 4 small wholegrain burger buns or<br />
2 large wholegrain burger buns<br />
• 1 tomato<br />
• ¼ cucumber<br />
• A little lettuce<br />
You will also need:<br />
• Baking paper (optional, to prevent sticking)<br />
To prepare:<br />
Peel / clean the vegetables and the potato, and<br />
grate them using a coarse grater. Finely chop the<br />
onion. Mix with the breadcrumbs, and season with<br />
salt, pepper and 2 tsp. of hot mustard. Form 4 small<br />
or 2 large burger patties and round the edges.<br />
Peel / clean the vegetables and the potato and<br />
grate them using a coarse grater. Finely chop the<br />
onion. Mix with the breadcrumbs and season with<br />
salt, pepper and 2 tsp. of hot mustard. Form 4 small<br />
or 2 large burger patties and round the edges.<br />
Place the patties on the top rack (15) – to prevent<br />
the patties from sticking to the rack, we recommend<br />
placing some baking paper on the rack.<br />
Set the temperature selector (TEMPERATUR) (9) to<br />
200°C and the time selector (ZEIT) (10) to 25 minutes.<br />
Turn the patties once during the cooking process.<br />
Wash and slice the tomato and the cucumber. Put<br />
a washed lettuce leaf on the veggie burger patty,<br />
as well as tomato and cucumber slices, and put<br />
the top half of the burger bun on top.<br />
Depending on your taste, you can add mustard,<br />
tomato sauce or pesto.<br />
"Swallows' nests"<br />
(traditional Bavarian recipe)<br />
Ingredients:<br />
• 2 eggs<br />
• White of 1 egg<br />
• 150 g minced meat<br />
• 2 tbsp chopped herbs<br />
• 1 small red onion<br />
• 1 pinch of salt<br />
• 1 pinch of pepper<br />
• 50 g breadcrumbs<br />
You will also need:<br />
• Saucepan filled with water or an egg boiler<br />
• Baking paper<br />
To prepare:<br />
(Hard-)boil the eggs, cool in cold water and remove<br />
the shells.<br />
Dice the onion and blend with the minced meat,<br />
fresh herbs, egg white, salt and pepper. Divide<br />
the mixture into 2 portions and manually shape<br />
each portion into a flat disk. Place 1 egg on each<br />
disk and enfold it in the minced meat mixture.<br />
Finally, roll the balls containing the eggs in breadcrumbs<br />
until completely covered.<br />
Place the egg balls on some baking paper on the<br />
bottom rack (14).<br />
Set the temperature selector (TEMPERATUR) (9)<br />
to 190 °C and the time selector (ZEIT) (10) to<br />
20 – 25 minutes.<br />
Turn the balls once during cooking.<br />
Tastes great with:<br />
Salad with yoghurt dressing: Wash and chop<br />
the lettuce, cucumbers, tomatoes and any other<br />
salad ingredients you like.<br />
To make the yoghurt dressing, mix 50 g yoghurt<br />
with the juice of ½ – 1 lemon (as desired), 1 tbsp<br />
chopped herbs, salt and pepper. Add a dash of<br />
milk if the dressing is too thick for your liking.<br />
Quick asparagus tart<br />
Ingredients:<br />
• 300 g green asparagus<br />
• 150 ml salt water<br />
• 100 g wholegrain toast<br />
(approximately 6 slices)<br />
• 1 hard-boiled egg<br />
• 50 g chervil<br />
• 100 ml milk<br />
• 50 ml whipped cream<br />
• 2 eggs<br />
• Salt and pepper<br />
• 50 g grated cheese<br />
You will also need:<br />
• 1 saucepan<br />
• 2 flat casserole dishes (or aluminium foil)<br />
To prepare:<br />
or:<br />
pickled asparagus<br />
Clean / peel the asparagus and boil in salt water<br />
for approx. 10 minutes until firm to the bite.<br />
Drain well. To save time, you can also use pickled<br />
asparagus instead – just make sure it is well<br />
drained.<br />
Place the whole grain toast slices in a flat casserole<br />
dish. If you don’t have any flat casserole<br />
dishes, you can use aluminium foil and shape it<br />
yourself with a lip of approx. 1.5 cm.<br />
Halve the asparagus and spread it evenly over<br />
the toast slices. Chop the hard-boiled egg and<br />
the herbs and spread between and over the asparagus.<br />
Whisk the milk and whipped cream with the<br />
eggs and season with salt and pepper. Now pour<br />
this mixture over the asparagus and sprinkle<br />
with cheese. Place one casserole dish on the<br />
bottom rack (14) and the other on the top rack<br />
(15) in the glass bowl. Cover the casserole dish<br />
on the top rack with aluminium foil to prevent<br />
the cheese from burning. Set the temperature<br />
selector (TEMPERATUR) (9) to 200°C and the<br />
time selector (ZEIT) (10) to 30 minutes. Swap<br />
the casserole dishes after approx. 12 minutes.<br />
Sweet rice pudding<br />
Ingredients:<br />
• 250 ml milk<br />
• 100 ml water<br />
• 3 tbsp sugar<br />
• 1 tsp butter or margarine<br />
• 1 pinch of salt<br />
• zest of 1 lemon<br />
• 80 g short-grain rice<br />
• 3 eggs<br />
• ½ packet vanilla sugar<br />
• 2 tbsp breadcrumbs<br />
• 1 apple<br />
• 50 g raisins<br />
You will also need:<br />
• A casserole dish<br />
• A little grease and flour for the casserole dish<br />
To prepare:<br />
Bring the milk, butter (or margarine), salt and<br />
lemon zest to a boil. Add the rice and leave to<br />
simmer for approximately 30 minutes.<br />
Peel and core the apple and cut into small pieces.<br />
Separate the eggs and beat and froth the egg<br />
white together with 1 tablespoon of sugar.<br />
Mix together the egg yolk, 2 tbsp sugar and the<br />
vanilla sugar and add the mixture to the rice, together<br />
with the breadcrumbs, apple pieces<br />
and raisins once the rice has cooled down. Mix<br />
well and then fold in the beaten egg whites.<br />
Pour the mixture into a greased and floured casserole<br />
dish and place on the bottom rack (14).<br />
Set the temperature selector (TEMPERATUR) (19)<br />
to 180 °C and the time selector (ZEIT) (10) to<br />
30 – 35 minutes.<br />
Serving suggestion:<br />
Add a little cinnamon to your rice pudding before<br />
serving to give it a delicious note of added<br />
sweetness.<br />
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