AEG MC2665E-M - Manual (Page 181)

181 Recipes
Veal cutlets with mozzarella
1. Wash the veal, dry and beat them flat.
2. Puree the tomatoes, add garlic, oil, salt, pepper, capers
and oregano, and pour over the veal. Cover and cook.
15-19 min. 630 W
Turn the meat slices over.
3. Place slices of Mozzarella on each cutlet, season and
cook uncovered on the high rack.
9-12 min. Dual Grill (630 W)
After cooking, stand for about 5 min.
Utensils Shallow square gratin dish with lid
(approx. 25 cm long)
150 g Mozzarella cheese, sliced
500 g tinned tomatoes, drained,
4 veal cutlets (600 g)
20 ml olive oil
2 cloves of garlic, chopped
20 g capers
oregano
salt and pepper
Lasagne
1. Chop the tomatoes, mix with the ham and onion, garlic,
minced beef and tomato puree. Season, cover and cook.
5-8 min. 900 W
2. Mix the crème fraiche with the milk, Parmesan cheese,
herbs, oil and spices.
3. Grease the dish and cover the bottom with about 1/3 of
the pasta. Put half of the minced meat mixture on the
pasta and pour on some sauce. Repeat and finish with
the remaining pasta. Cover the pasta with sauce and
sprinkle with Parmesan cheese. Cook with the lid on.
13-17 min. 630 W
After cooking, stand for approx. 5-10 min.
Utensils Bowl with lid (2 l capacity)
Shallow square gratin dish with lid
(approx. 20 x 20 x 6 cm)
300 g tinned tomatoes
50 g ham, chopped
50 g onion, finely chopped
1 clove of garlic, crushed
250 g minced beef
2 tbsp tomato puree
salt and pepper
150 ml crème fraiche
100 ml milk
50 g Parmesan cheese, grated
1 tsp mixed chopped herbs
1 tsp olive oil
1 tsp vegetable oil to grease the dish
125 g lasagne verde
1 tbsp Parmesan cheese, grated
Courgette and noodle gratin
1. Mix the tomatoes with the onions and season well. Add
the macaroni. Pour the tomato sauce over the macaroni
and spread the courgette slices on top.
2. Beat the sour cream and the eggs and pour over the
gratin. Sprinkle the grated cheese on top. Place on the
low rack and cook.
18-21 min. 900 W
7-8 min. Dual Grill (630 W)
After cooking, stand for approx. 5-10 min.
Utensils Gratin dish (approx. 26 cm long)
80 g macaroni, cooked
400 g tinned chopped tomatoes
150 g onion, finely chopped
basil, thyme, salt, pepper
1 tbsp oil to grease the dish
450 g courgettes, sliced
150 g sour cream
2 eggs
100 g Cheddar cheese, grated