Electrolux EOB8956VAX Recipe Book download pdf (Page 11)

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 cinna-

mon 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 pa-

per. Then brown in a pan with lots of but-

ter. 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 mix-

ture. On top of that put some of the Bécha-

mel sauce. Then do another layer of pota-

toes, followed by aubergines and then the

mince mixture. The last layer should be Bé-

chamel 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 oven: 60 minutes

–Shelf position: 1

Pasta Gratin

For 2-4 people.

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 mix-

ture. Then distribute the Parmesan onto the

dish.

– Time in the oven: 45 minutes

– Shelf position: 1

Potato Gratin

For 4-6 people.

Ingredients:

•1,000 g potatoes

• 1 teaspoon each of salt, pepper and nut-

meg

• 2 cloves of garlic

• 200 g grated cheese

• 200 ml milk

•200 ml cream

• 4 tablespoons butter

Method:

Peel potatoes, slice thinly, dry and then

season. Rub an ovenproof baking dish with

a clove of garlic and then grease the dish

with a little butter. Spread half of the seas-

oned potato slices in the dish and sprinkle

some of the grated cheese over them. Lay-

er the rest of the potato slices over this and

spread the rest of the grated cheese on

top. Crush the second clove of garlic and

beat it together with the milk and cream.

Pour the mixture over the potatoes and

spread the rest of the butter in small knobs

on the gratin.

– Time in the oven: 65 minutes

– Shelf position: 2

PIZZA, PIE AND QUICHE

Onion Tart

For 4-6 people.

Ingredients for the dough:

• 300 g flour

• 20 g yeast

• 125 ml milk

•1 egg

• 50 g butter

ENGLISH 11

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