Electrolux EOB8956VAX Recipe Book download pdf (Page 10)

• 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 but-

ter. Place a third of the potatoes and on-

ions 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 oven: 60 minutes

–Shelf position: 3

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 on-

ion and carrot, clean the celery, dice all

vegetables finely. Heat the oil in a casser-

ole, sauté the bacon and the diced vegeta-

bles 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 simmer

with the lid on over a low heat for about 30

minutes. In the meantime prepare the Bé-

chamel 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. Grease a large

rectangular ovenproof dish with 1 table-

spoon of butter. Alternately layer pasta

sheets, meat sauce, Béchamel sauce and

mixed cheese in the dish. The last layer

should be a layer of Béchamel sauce sprin-

kled with cheese. Place the rest of the but-

ter in small knobs on the top of the dish.

– Time in the oven: 55 minutes

– Shelf position: 1

Moussaka

For 8-10 people.

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

10

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