Electrolux EOB8956VAX Recipe Book download pdf (Page 9)

5. OVEN DISH

5.1 Cabbagge Casserole:

For 4 people.

Ingredients:

• 1 cabbage (800 g)

• majoram

• 1 onion

• oil for sautéing

• 400 g minced meat

• 250 g long grain rice

• salt, pepper and paprika

• 1 litre meat stock

• 200 ml crème fraîche

• 100 g grated cheese

Method:

Cut the cabbage into quarters and cut

out the stalk. Blanche in salted water

seasoned with marjoram. Peel onion and

chop finely, fry gently in a little oil. Then

add the minced meat and the long grain

rice, sauté and season with salt, pepper

and paprika. Add meat stock and leave

to simmer for 20 minutes with a lid on the

pan. Place layers of the cabbage and the

rice/mince mixture in a dish. Put crème

fraîche on top of the dish and sprinkle

cheese over the top.

• Time in the appliance (min): 60

• Shelf position: 2

5.2 Cannelloni:

For 4 people.

Ingredients for the filling:

• 50 g onions, chopped

• 30 g butter

• 350 g leaf spinach, chopped

• 100 g crème fraîche

• 200 g fresh salmon, cubed

• 200 g Nile perch, cubed

• 150 g shrimps

• 150 g mussel meat

• salt, pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 1 packet cannelloni

• 50 g Parmesan cheese, grated

• 150 g cheese, grated

• 40 g butter

Method:

Place chopped onions and butter in a

pan and cook gently until transparent.

Add chopped leaf spinach and briefly

cook gently. Add crème fraîche, mix and

then leave to cool. In the meantime

prepare the Béchamel sauce: Melt the

butter in a pan, add the flour and cook

until golden, stirring constantly. Gradually

pour in the milk, stirring constantly.

Season the sauce with salt, pepper and

nutmeg and simmer without a lid for

about 10 minutes. Add salmon, perch,

shrimps, mussel, meat, salt and pepper

to the cooled spinach and mix. Grease a

large rectangular ovenproof dish with 1

tablespoon of butter. Fill the cannelloni

with the spinach mixture and place in the

baking dish. Place Béchamel sauce

between each row of cannelloni. The last

layer should be a layer of Béchamel

sauce sprinkled with cheese. Place the

rest of the butter in small knobs on the

top of the dish.

• Time in the appliance (min): 55

• Shelf position: 1

5.3 Chicory Gratin:

For 4 people.

Ingredients:

• 8 medium-sized chicories

• 8 slices cooked ham

• 30 g butter

• 1.5 tablespoons flour

• 150 ml vegetable stock (from the

chicory)

• 5 tablespoons milk

• 100 g grated cheese

Method:

Halve the chicory and cut out the bitter

core. Then wash carefully and steam for

15 minutes in boiling water. Take chicory

halves out of the water, refresh in cold

water and put the halves together again.

Then wrap each one in a slice of ham

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