• 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
and paprika. Add meat stock and leave
to simmer for 20 minutes with a lid on the
pan. Place layers of the cabbage and the
rice/mince mixture in a dish. Put crème
fraîche on top of the dish and sprinkle
cheese over the top.
• Time in the appliance (min): 60
• Shelf position: 2
5.8 Chicory Gratin:
For 4 people.
Ingredients:
• 8 medium-sized chicories
• 8 slices cooked ham
• 30 g butter
• 1.5 tablespoons flour
• 150 ml vegetable stock (from the
chicory)
• 5 tablespoons milk
• 100 g grated cheese
Method:
Halve the chicory and cut out the bitter
core. Then wash carefully and steam for
15 minutes in boiling water. Take chicory
halves out of the water, refresh in cold
water and put the halves together again.
Then wrap each one in a slice of ham
and place in a greased baking dish. Melt
the butter and add flour. Sautée briefly
and then pour in vegetable stock and
milk and bring to the boil. Stir 50 g
cheese into the sauce and pour over the
chicory. Then sprinkle the rest of the
cheese over the dish.
• Time in the appliance (min): 35
• Shelf position: 2
5.9 Jansons Temptation:
For 4 people.
Ingredients:
• 8 - 10 potatoes
• 2 onions
• 125 g anchovy fillets
• 300 ml cream
• 2 tablespoons breadcrumbs
• pepper
• freshly chopped thyme
• 2 tablespoons butter
Method:
Wash potatoes, peel and cut into fine
strips. Peel onions and cut into strips.
Grease an ovenproof baking dish with
butter. Place a third of the potatoes and
onions in the dish. On top place half of
the anchovy fillets and cover with
another third of the onions and potatoes.
Distribute the rest of the anchovy fillets
on top. On top place the rest of the
onions and potatoes, with the top layer
being potatoes. Sprinkle with pepper and
sprinkle the chopped thyme over the top.
Pour the brine from the anchovies over
the bake and add the cream. Sprinkle
over the breadcrumbs and place little
knobs of butter on the top.
• Time in the appliance (min): 60
• Shelf position: 3
6. PIZZA AND QUICHE
6.1 Pizza:
For 4 people.
Ingredients for the dough:
• 14 g yeast
• 200 ml water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1/2 small tin tomatoes, chopped (200
g)
12
Kommentare zu diesen Handbüchern