Aeg-Electrolux BS7304021M Recipe Book download pdf (Page 26)

with your hand and fill with 1 teaspoon of plum jam. Pull up the edges of the dough and

cover the jam with dough and then shape into a ball. Put the balls into a greased dish,

cover and leave to rise for another 45 minutes and then put into the oven.

8 - VEAL KNUCKLE

Ingredients:

• 1 hind knuckle of veal 1.5-2 kg

• 4 slices cooked ham

• 2 tablespoons oil

• 1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushroom

• soup vegetables (carrot, leek, celery, parsley)

•water

Method:

• Cut 8 slits lengthwise all around the veal knuckle. Cut four slices of cooked ham in half

and place in the slits. Mix oil, salt, paprika and basil together and spread over the veal

knuckle. Put the veal knuckle into a roasting tin and spread the mushrooms over it. Add

soup vegetables and water to the veal knuckle; the bottom should be covered to a depth

of 10-15 mm.

9 - RICE

Ingredients:

• 200 g long grain rice

• 50 g wild rice

• salt and pepper

• 2 teaspoons vegetable stock

• 600 ml water

• 1 small red pepper

• 2 teaspoons brown sugar

• 2 teaspoons tomato paste

• 400 ml beef stock

Ingredients:

• 200 g long grain rice

• 50 g wild rice

• salt and pepper

• 2 teaspoons vegetable stock

• 600 ml water

• 1 small red pepper

• 2 teaspoons brown sugar

26 Helpful hints and tips

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Aeg-Electrolux BS7304021M Recipe Book Page 26