AEG BS835480WM Kochbuch PDF herunterladen (Seite 9)

• Time in the appliance: 140 minutes • Shelf position: 1

5. OVEN DISHES

5.1 Lasagne

Ingredients for the meat sauce:

• 100 g streaky bacon

• 1 onion

• 1 carrot

• 100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and

pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about

400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 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 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 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 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.

Grease a large rectangular ovenproof

dish with 1 tablespoon of butter. Layer

alternately a layer of pasta sheets, meat

sauce, Béchamel 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 appliance: 55 minutes

• Shelf position: 2

5.2 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

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 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.

ENGLISH

9

1 2 3 4 5 6 7 8 9 10 11 12 13 14 ... 31 32

Kommentare zu diesen Handbüchern

Keine Kommentare