Electrolux EOB98001X Recipe Book download pdf (Page 32)

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

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

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Ingredients for the Béchamel sauce:

•75 g butter

• 50 g flour

• 500 ml milk

• 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 chop-

ped 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 nut-

meg 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 oven: 55 minutes

– Oven level: 1

– Water via water drawer: 400 ml

Potato Gratin

Ingredients:

• 1,000 g potatoes

• 1 teaspoon each of salt, pepper and nut-

meg

• 2 cloves of garlic

• 200 g grated cheese

• 3 eggs

• 100 ml milk

• 250 ml cream

• 4 tablespoons butter

Method:

Peel potatoes, slice thinly, dry and then sea-

son.

Rub an ovenproof baking dish with a clove of

garlic and then grease the dish with a little

butter.

Spread half of the seasoned potato slices in

the dish and sprinkle some of the grated

cheese over them. Layer the rest of the po-

tato 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 eggs, the milk and the

cream. Pour the mixture over the potatoes

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