Electrolux EOC5851AAX Recipe Book download pdf (Page 22)

• 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 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 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 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 appliance: 55 minutes

• Shelf position: 1

8.3 Potato Gratin

Ingredients:

• 1000 g potatoes

• 1 teaspoon each of salt, pepper and

nutmeg

• 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 seasoned potato

slices in the dish and sprinkle some of

the grated cheese over them. Layer 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 the

cream. Pour the mixture over the

potatoes and spread the rest of the

butter in small knobs on the gratin.

• Time in the appliance: 65 minutes

• Shelf position: 3

8.4 Moussaka (for 10 persons)

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

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 cinnamon and remove

from the hotplate.

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