Aeg KS8100001M User Manual download pdf (Page 23)

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 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.

Add salmon, perch, shrimps, mussel meat,

salt and pepper to the cooled spinach

and mix.

Grease a large rectangular ovenproof dish

with 1 tablespoon of butter.

Fill the cannelloni with the spinach mix-

ture and place in the baking dish. Place

Béchamel sauce between each row of

cannelloni. 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

Potato Gratin

Ingredients:

• 1000 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 grat-

ed 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 the cream.

Pour the mixture over the potatoes and

spread the rest of the butter in small

knobs on the gratin.

– Time in the appliance: 70 minutes

– Shelf position: 1

– Add 200 ml of water into the water

drawer

Moussaka (for 10 persons)

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 Emmen-

tal and breadcrumbs, stir well and bring

to the boil. Then season with salt, pepper

and cinnamon and remove from the hot-

plate.

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 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

ENGLISH

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