AEG BS7304701M Recipe Book download pdf (Page 4)

• 2 tablespoons oil

• 1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushroom

• soup vegetables (carrot, leek, celery,

parsley)

• water

Method:

Cut 8 slits lengthwise all around the veal

knuckle. Cut four slices of cooked ham in

half and place in the slits. Mix oil, salt,

paprika and basil together and spread

over the veal knuckle. Put the veal

knuckle into a roasting tin and spread the

mushrooms over it. Add soup vegetables

and water to the veal knuckle; the

bottom should be covered to a depth of

10 - 15 mm.

• Time in the appliance: 150 minutes

• Shelf position: 2

1.9 Rice

Ingredients:

• 200 g long grain rice

• 50 g wild rice

• salt and pepper

• 2 teaspoons vegetable stock

• 600 ml water

• 1 small red pepper

• 2 teaspoons brown sugar

• 2 teaspoons tomato paste

• 400 ml beef stock

After cooking:

• 1 small tin sweetcorn (150 g)

• Drain sweetcorn and add to the

cooked rice.

Method:

Put long grain rice, wild rice, salt,

pepper, vegetable stock and water in a

bowl half an hour before cooking.

Prepare pepper, cut into small dice and

add to the rice and then cook.

• Time in the appliance: 40 minutes

• Shelf position: 3

1.10 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

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