and bring to the boil. Then season with
salt, pepper and cinnamon 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 paper. Then
brown in a pan with lots of butter. 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. 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 mixture. On top of that put some of
the Béchamel sauce. Then do another
layer of potatoes, followed by aubergines
and then the mince mixture. The last
layer should be Béchamel 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 appliance (min): 60
• Shelf position: 1
5.6 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 mixture. Then
distribute the Parmesan onto the dish.
• Time in the appliance (min): 45
• Shelf position: 1
5.7 Potato Gratin:
Ingredients:
• 1,000 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 cream. Pour the mixture
over the potatoes and spread the rest of
the butter in small knobs on the gratin.
• Time in the appliance (min): 65
• Shelf position: 3
6. PIZZA, PIE AND QUICHE
6.1 Onion Tart:
For 4-6 people.
Ingredients for the dough:
• 300 g flour
• 20 g yeast
• 125 ml milk
• 1 egg
10
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