Electrolux EOB8851AAX Recipe Book download pdf (Page 23)

Moussaka (for 10 persons)

Ingredients:

• 1 chopped onion

•olive oil

• 1.5 kg minced meat

• 1 tin chopped tomatoes (400 g)

• 50 g grated cheese

• 4 teaspoons breadcrumbs

• salt and pepper

• cinnamon

• 1 kg potatoes

• 1.5 kg aubergines

• butter for frying

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 150 g grated cheese

• 4 tablespoons breadcrumbs

• 50 g butter

Method:

Sweat chopped onion in a little olive oil,

then add the mince and cook stirring.

Add chopped tomatoes, grated Emmental

and breadcrumbs, stir well and bring to the

boil. Then season with salt, pepper and

cinnamon and remove from the hotplate.

Peel the potatoes and cut into 1 cm thick

slices, wash the aubergines and cut into 1

cm thick slices.

Dry all slices with kitchen paper. Then

brown in a pan with lots of butter.

In the meantime prepare the Béchamel

sauce: melt the butter in a pan, add the

flour and cook until golden, stirring con-

stantly. Gradually pour in the milk, stirring

constantly. Season the sauce with salt,

pepper and nutmeg and simmer without a

lid for about 10 minutes.

Place the potato slices on the bottom of a

greased baking dish, sprinkle with a little

grated cheese. Place a layer of aubergines

on top of this. On top of that put some of

the mince mixture. On top of that put some

of the Béchamel sauce.

Then do another layer of potatoes, followed

by aubergines and then by mince mixture.

The last layer should be Béchamel sauce.

On the top distribute the rest of the cheese

and the breadcrumbs. Melt the butter and

pour over the top of the moussaka.

– Time in the appliance: 60 minutes

– Shelf position: 1

– Add 300 ml of water into the water

drawer

Pasta Gratin

Ingredients:

•1 litre water

•salt

• 250 g tagliatelle

• 250 g cooked ham

• 20 g butter

• 1 bunch of parsley

• 1 onion

• 100 g butter

•1 egg

• 250 ml milk

• salt, pepper and nutmeg

• 50 g grated Parmesan

Method:

Bring water with a little salt to the boil. Put

the tagliatelle into the boiling salted water

and boil for about 12 minutes. Then drain.

Dice the ham.

Heat butter in a pan.

Chop parsley and peel the onion and chop

this as well. Sweat both in the frying pan.

Grease a baking dish with a little butter.

Mix tagliatelle, ham and sweated parsley

and onions and put into the dish.

Mix egg and milk and season with salt,

pepper and nutmeg and then pour onto the

pasta mixture. Then distribute the Parme-

san onto the dish.

– Time in the appliance: 45 minutes

– Shelf position: 1

– Add 300 ml of water into the water

drawer

Chicory Gratin

Ingredients:

• 8 medium-sized chicories

• 8 slices cooked ham

• 30 g butter

• 1.5 tablespoons flour

• 150 ml vegetable stock (from the chico-

ry)

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