Aeg KE8404021M Manuel d'utilisateur télécharger pdf (Page 21)

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

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: 1

ENGLISH

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