AEG BS9354151M Recipe Book download pdf (Page 24)

• 50 g grated Parmesan

Method:

Bring water with a little salt to the boil.

Put the tagliatelle into the boiling salted

water and boil for about 12 minutes. Then

drain.

Dice the ham.

Heat butter in a pan.

Chop parsley and peel the onion and

chop this as well. Sweat both in the frying

pan.

Grease a baking dish with a little butter.

Mix tagliatelle, ham and sweated parsley

and onions and put into the dish.

Mix egg and milk and season with salt,

pepper and nutmeg and then pour onto

the pasta mixture. Then distribute the Par-

mesan onto the dish.

– Time in the appliance: 45 minutes

– Shelf position: 1

– Add 300 ml of water into the water

drawer

Chicory Gratin

Ingredients:

• 8 medium-sized chicories

• 8 slices cooked ham

• 30 g butter

• 1.5 tablespoons flour

•150 ml vegetable stock (from the chico-

ry)

• 5 tablespoons milk

•100 g grated cheese

Method:

Halve the chicory and cut out the bitter

core. Then wash carefully and steam for

15 minutes in boiling water.

Take chicory halves out of the water, re-

fresh in cold water and put the halves to-

gether again. Then wrap each one in a

slice of ham and place in a greased bak-

ing dish.

Melt the butter and add flour. Sautée

briefly and then pour in vegetable stock

and milk and bring to the boil.

Stir 50 g cheese into the sauce and pour

over the chicory. Then sprinkle the rest of

the cheese over the dish.

– Time in the appliance: 35 minutes

– Shelf position: 2

– Add 300 ml of water into the water

drawer

Beef Casserole

Ingredients:

• 600 g beef

• salt and pepper

•flour

• 10 g butter

• 1 onion

•330 ml dark beer

• 2 teaspoons brown sugar

• 2 teaspoons tomato paste

•500 ml beef stock

Method:

Cut the beef into cubes, season with salt

and pepper and sprinkle with a little flour.

Heat butter in a pan and brown the pieces

of meat. Then place in a casserole dish.

Peel onion and chop finely, fry lightly in a

little butter, then put in the dish on top of

the meat.

Mix dark beer, brown sugar, tomato paste

and beef stock, put into the frying pan

and bring to the boil. Then pour over the

meat (meat should be covered).

Cover and put into the appliance.

– Time in the appliance: 120 minutes

– Shelf position: 3

Cabbage Casserole

Ingredients:

• 1 cabbage (800 g)

• marjoram

• 1 onion

• oil for sautéing

•400 g minced meat

• 250 g long grain rice

• salt, pepper and paprika

• 1 litre meat stock

• 200 ml crème fraîche

• 100 g grated cheese

Method:

Cut the cabbage into quarters and cut out

the stalk. Blanche in salted water seas-

oned with marjoram.

Peel onion and chop finely, fry gently in a

little oil. Then add the minced meat and

the long grain rice, sauté and season with

salt, pepper and paprika. Add meat stock

and leave to simmer for 20 minutes with a

lid on the pan.

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