Electrolux EOB98001X Recipe Book download pdf (Page 21)

electrolux 21

Continue to braise until all liquid has evapo-

rated.

Hard boil eggs, cool and then dice, mix into

the cabbage and leave to cool.

Roll out the dough and cut out round circles

with an 8 cm diameter.

Put a little filling in the middle of each one and

fold over. Seal the edges by pressing togeth-

er with a fork.

Place the pierogi on a baking tray lined with

baking parchment and brush with egg yolk.

– Time in the oven: 20 minutes

– Oven level: 3

Casseroles/Gratins

Lasagne

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

For the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• salt, pepper and nutmeg

To put together:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g Emmental cheese, grated

Method:

Using a sharp knife cut the bacon from the

rind and gristle and cut into fine 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 con-

stantly.

Gradually add the mince, sauté while stirring

constantly to break up and deglaze with the

meat stock. Season the meat sauce with to-

mato 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 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 nut-

meg and simmer without a lid for about 10

minutes.

Grease a large rectangular ovenproof dish

with 1 tablespoon of butter. Layer alternately

a layer of pasta sheets, meat sauce, Bécha-

mel sauce and mixed cheese in the dish. 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 oven: 55 minutes

– Oven level: 1

– Water via water drawer: 350 ml

Cannelloni

For the filling:

• 50 g onions, chopped

• 30g 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

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

For the Béchamel sauce:

• 75g butter

• 50 g flour

• 500 ml milk

• 100 g smoked salmon

•

Salt, pepper and nutmeg

Put together with:

• 1 packet cannelloni

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

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.

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