AEG BS836680AM Libro delle Ricette Scaricare il pdf (Pagina 11)

Sweat chopped onion in a little olive oil,

then add the mince and cook stirring.

Add chopped tomatoes, grated

Emmental and breadcrumbs, stir well

and bring to the boil. Then season with

salt, pepper and cinnamon and remove

from the hotplate. Peel the potatoes and

cut into 1 cm thick slices, wash the

aubergines and cut into 1 cm thick slices.

Dry all slices with kitchen paper. Then

brown in a pan with lots of butter. In the

meantime prepare the Béchamel sauce:

melt the butter in a pan, add the flour

and cook until golden, stirring constantly.

Gradually pour in the milk, stirring

constantly. Season the sauce with salt,

pepper and nutmeg and simmer without

a lid for about 10 minutes. Place the

potato slices on the bottom of a greased

baking dish, sprinkle with a little grated

cheese. Place a layer of aubergines on

top of this. On top of that put some of

the mince mixture. On top of that put

some of the Béchamel sauce. Then do

another layer of potatoes, followed by

aubergines and then the mince mixture.

The last layer should be Béchamel sauce.

On the top distribute the rest of the

cheese and the breadcrumbs. Melt the

butter and pour over the top of the

moussaka.

• Time in the appliance (min): 60

• Shelf position: 2

5.5 Potato Gratin:

Ingredients:

• 1,000 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 grated 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 cream. Pour the mixture

over the potatoes and spread the rest of

the butter in small knobs on the gratin.

• Time in the appliance (min): 70

• Shelf position: 2

5.6 Franconian Dumpling Pan:

For 6-8 people.

Ingredients:

• Approx. 1000 g turkey strips

• 1 small tin mushrooms (small heads)

• 500 g chopped onions

• 1 kg dumpling dough

• 400 g grated cheese

• 250 ml cream

Method:

Season the turkey strips with salt,

pepper, paprika etc. Sauté the chopped

onions. Drain the mushrooms

thoroughly. Then mix together the meat,

onions and mushrooms and put into an

oven dish. Mix the dumpling dough and

cheese together and put them on top of

the turkey mixture. Then pour over the

cream.

• Time in the appliance (min): 75

• Shelf position: 1

5.7 Cabbagge Casserole:

For 4 people.

Ingredients:

• 1 cabbage (800 g)

• majoram

• 1 onion

• oil for sautéing

• 400 g minced meat

• 250 g long grain rice

• salt, pepper and paprika

• 1 litre meat stock

• 200 ml crème fraîche

• 100 g grated cheese

Method:

Cut the cabbage into quarters and cut

out the stalk. Blanche in salted water

seasoned with marjoram. Peel onion and

chop finely, fry gently in a little oil. Then

add the minced meat and the long grain

rice, sauté and season with salt, pepper

ENGLISH

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