AEG BE3003021W - Manual (Page 21)

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
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
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 grat-
ed 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: 65 minutes
– Shelf position: 2
Moussaka (for 10 persons)
Ingredients:
• 1 chopped onion
ENGLISH
21