AEG BS7304021M - Manual (Page 22)

• 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:
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:
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