AEG BSK792320M User Manual download pdf (Page 10)

5.4 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

Emmental and breadcrumbs, stir well

and bring to the boil. Then season with

salt, pepper and cinnamon and remove

from the hotplate.

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

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.

Place the potato slices on the bottom of

a greased baking dish, sprinkle with a

little grated cheese. Place a layer of

aubergines on top of this. On top of that

put some of the mince mixture. On top

of that put some of the Béchamel sauce.

Then do another layer of potatoes,

followed by aubergines and then by

mince mixture. The last layer should be

Béchamel sauce. On the top distribute

the rest of the cheese and the

breadcrumbs. Melt the butter and pour

over the top of the moussaka.

• Time in the appliance: 60 minutes

• Shelf position: 2

5.5 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

grated 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: 2

5.6 Franconian Dumpling Pan

Ingredients:

• Approximately 1000 g turkey strips

• 1 small tin mushrooms (small heads)

• 500 g chopped onions

• 1 kg dumpling dough

• 400 g grated cheese

• 250 ml cream

Method:

Season the turkey strips with salt,

pepper, paprika etc. Sauté the chopped

onions. Drain the mushrooms

thoroughly. Then mix together the meat,

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