Electrolux EOC5956AAX Recipe Book Page 10

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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
5.5 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 dumpling dough and cheese
together and put them on top of the
turkey mixture. Then pour over the
cream.
Time in the appliance (min): 75
Shelf position: 1
5.6 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
chicory)
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
water 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 appliance (min): 35
Shelf position: 3
5.7 Jansons Temptation:
For 4 people.
Ingredients:
8 - 10 potatoes
2 onions
125 g anchovy fillets
300 ml cream
2 tablespoons breadcrumbs
pepper
freshly chopped thyme
2 tablespoons butter
Method:
Wash potatoes, peel and cut into fine
strips. Peel onions and cut into strips.
Grease an ovenproof baking dish with
butter. Place a third of the potatoes and
onions in the dish. On top place half of
the anchovy fillets and cover with
another third of the onions and potatoes.
Distribute the rest of the anchovy fillets
on top. On top place the rest of the
onions and potatoes, with the top layer
being potatoes. Sprinkle with pepper and
sprinkle the chopped thyme over the top.
Pour the brine from the anchovies over
the bake and add the cream. Sprinkle
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