Electrolux EOC5956AAX Recipe Book download pdf (Page 9)

•tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g mild cheese, grated

Method:

Using a sharp knife cut the bacon from the

rind and gristle and finely dice. Peel the on-

ion and carrot, clean the celery, dice all

vegetables finely. Heat the oil in a casser-

ole, sauté the bacon and the diced vegeta-

bles while stirring constantly. Gradually add

the mince, sauté while stirring constantly to

break up and deglaze with the meat stock.

Season the meat sauce with tomato 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 Bé-

chamel sauce: Melt the butter in a pan, add

the flour and cook until golden, stirring con-

stantly. Gradually pour in the milk, stirring

constantly. Season the sauce with salt,

pepper and nutmeg and simmer without a

lid for about 10 minutes. Grease a large

rectangular ovenproof dish with 1 table-

spoon of butter. Alternately layer pasta

sheets, meat sauce, Béchamel sauce and

mixed cheese in the dish. The last layer

should be a layer of Béchamel sauce sprin-

kled with cheese. Place the rest of the but-

ter in small knobs on the top of the dish.

– Time in the oven: 55 minutes

–Shelf position: 1

Moussaka

For 8-10 people.

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 cinna-

mon 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 pa-

per. Then brown in a pan with lots of but-

ter. In the meantime prepare the Béchamel

sauce: melt the butter in a pan, add the

flour and cook until golden, stirring con-

stantly. 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 mix-

ture. On top of that put some of the Bécha-

mel sauce. Then do another layer of pota-

toes, followed by aubergines and then the

mince mixture. The last layer should be Bé-

chamel 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 oven: 60 minutes

– Shelf position: 1

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

ENGLISH 9

1 2 3 4 5 6 7 8 9 10 11 12 13 14 ... 19 20

Comments to this Manuals

No comments