Aeg KS8100001M User Manual Page 22

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some of the sugar and some of the flour
from around the edge, sprinkle with flour,
leave to rise in a warm place until the flour
sprinkled on the pre-dough is showing
cracks.
Put the rest of the sugar, salt, egg and
butter on the edge of the flour. Knead all
ingredients into a workable yeast dough.
Leave the dough to rise in a warm place
until it is about double the size.
Then weigh out into three equally sized
pieces of dough and shape each one into
a rope. Plait the three ropes together.
Then cover and leave to rise for another
half an hour. Coat the surface of the plait
with a mixture of egg yolk and milk and
then put in the appliance.
Time in the appliance: 50 minutes
Shelf position: 2
CASSEROLES/GRATINS
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 cele-
ry, dice all vegetables finely.
Heat the oil in a casserole, sauté the ba-
con and the diced vegetables while stir-
ring constantly.
Gradually add the mince, sauté while stir-
ring 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 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 tablespoon of butter. Layer alter-
nately 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: 1
Add 300 ml of water into the water
drawer
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:
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