Electrolux EOB8956VAX Recipe Book download pdf (Page 9)

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 gen-

tly. Add crème fraîche, mix and then leave

to cool. 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. 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 cannel-

loni with the spinach mixture and place in

the baking dish. Place Béchamel sauce be-

tween each row of cannelloni. 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

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 chico-

ry)

• 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 wa-

ter and put the halves together again. Then

wrap each one in a slice of ham 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 oven: 35 minutes

– Shelf position: 2

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 dump-

ling dough and cheese together and put

them on top of the turkey mixture. Then

pour over the cream.

– Time in the oven: 75 minutes

– Shelf position: 1

Jansons Temptation

For 4 people.

Ingredients:

• 8-10 potatoes

• 2 onions

ENGLISH 9

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