Electrolux EOB8956VAX Recipe Book download pdf (Page 10)

and place in a greased baking dish. Melt

the butter and add flour. Sautée briefly

and then pour in vegetable stock and

milk and bring to the boil. Stir 50 g

cheese into the sauce and pour over the

chicory. Then sprinkle the rest of the

cheese over the dish.

• Time in the appliance (min): 35

• Shelf position: 2

5.4 Franconian Dumpling Pan:

For 6-8 people.

Ingredients:

• Approx. 1000 g turkey strips

• 1 small tin mushrooms (small heads)

• 500 g chopped onions

• 1 kg dumpling dough

• 400 g grated cheese

• 250 ml cream

Method:

Season the turkey strips with salt,

pepper, paprika etc. Sauté the chopped

onions. Drain the mushrooms thoroughly.

Then mix together the meat, onions and

mushrooms and put into an oven dish.

Mix the dumpling dough and cheese

together and put them on top of the

turkey mixture. Then pour over the

cream.

• Time in the appliance (min): 75

• Shelf position: 1

5.5 Jansons Temptation:

For 4 people.

Ingredients:

• 8 - 10 potatoes

• 2 onions

• 125 g anchovy fillets

• 300 ml cream

• 2 tablespoons breadcrumbs

• pepper

• freshly chopped thyme

• 2 tablespoons butter

Method:

Wash potatoes, peel and cut into fine

strips. Peel onions and cut into strips.

Grease an ovenproof baking dish with

butter. Place a third of the potatoes and

onions in the dish. On top place half of

the anchovy fillets and cover with

another third of the onions and potatoes.

Distribute the rest of the anchovy fillets

on top. On top place the rest of the

onions and potatoes, with the top layer

being potatoes. Sprinkle with pepper and

sprinkle the chopped thyme over the top.

Pour the brine from the anchovies over

the bake and add the cream. Sprinkle

over the breadcrumbs and place little

knobs of butter on the top.

• Time in the appliance (min): 60

• Shelf position: 3

5.6 Lasagne:

For 4 people.

Ingredients for the meat sauce:

• 100 g streaky bacon

• 1 onion

• 1 carrot

• 100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and

pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about

400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g mild cheese, grated

Method:

Using a sharp knife cut the bacon from

the rind and gristle and finely dice. Peel

the onion and carrot, clean the celery,

dice all vegetables finely. Heat the oil in

a casserole, sauté the bacon and the

diced vegetables while stirring

constantly. Gradually add the mince,

sauté while stirring constantly to break

up and deglaze with the meat stock.

Season the meat sauce with tomato

purée, the herbs, salt and pepper and

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