AEG BY9314001M - Manual (Page 5)

• 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.
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
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, pep-
per, vegetable stock and water in a
bowl half an hour before cooking. Pre-
pare pepper, cut into small dice and
add to the rice and then cook.
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
• 500 ml milk
• salt, pepper and nutmeg
Put together with:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g Emmental 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 to break up and de-
glaze 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 gold-
en, stirring constantly. Gradually pour in
ENGLISH
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