Electrolux EOK66030X Bedienungsanleitung PDF herunterladen (Seite 26)

P 6 QUICHE LOR-

RAINE

3

Cook Time

40 mins.

POTATO GRATIN

Ingredients:

• 1,000 g potatoes

• 1 teaspoon each of salt and pepper

• 1 clove of garlic, peeled

• 300 g Gruyère or Emmental cheese, grat-

ed

•3 eggs

• 250 ml milk

• 4 tablespoons cream

• 1 tablespoon thyme

• 3 tablespoons butter

Method:

Peel potatoes, slice thinly, dry and then sea-

son with salt and pepper.

Place half of the potato slices in a greased,

ovenproof dish. Sprinkle some grated

cheese over them. Layer the rest of the po-

tato slices over this and sprinkle the rest of

the cheese on the top.

Crush the clove of garlic and beat it together

with the eggs, milk, cream and the thyme.

Salt the mixture and pour over the potatoes.

Place knobs of butter on the gratin.

Setting Oven level

P 7 POTATO GRA-

TIN

2

Cook Time

55 mins.

FISH FILLET

Ingredients:

• 700 g pike-perch fillet or sea trout fillet, cu-

bed

• 100 g Emmental cheese, grated

• 200 ml cream

• 50 g breadcrumbs

• Salt, pepper, lemon juice

• Parsley, chopped

• 40 g butter to grease the dish

Method:

Sprinkle the fish fillet with lemon juice and

leave it to marinate for a while. Then dab off

surplus juice using kitchen paper.

Then season the fish fillet on both sides with

salt and pepper. Then place in a greased

ovenproof dish.

Mix the cream, grated cheese, breadcrumbs

and the chopped parsley and spread over

the fish.

Setting Oven level

P 8 FISH FILLET 2

Cook Time

25 mins.

SADDLE OF VEAL

Ingredients:

• 1,000 g saddle of veal

• 2 tablespoons oil

• Salt, pepper, paprika

Method:

Wash the saddle of veal and dry it with kitch-

en paper.

Mix the seasoning with the oil and use the

mixture to coat the meat evenly.

Then place the saddle of veal in a ovenproof

dish or glass dish with perforated insert (spe-

cial accessory) and place it in the oven.

Setting Oven level

P 9 SADDLE OF

VEAL

2

Cook Time

80 mins.

LASAGNE

Meat sauce:

• 100 g streaky bacon

• 1 onion and 1 carrot

• 100 g celery

• 2 tblsp olive oil

• 400 g mince (a mixture of beef and pork)

• 1 small tin of tomatoes, chopped (approx.

400 g)

• Oregano, thyme, salt and pepper

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• Salt, pepper and nutmeg

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 in

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