AEG BS836680AM Receptář stáhnout pdf (Strana 10)

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 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. 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 mixture 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 (min): 60

• Shelf position: 2

5.3 Pasta Gratin:

For 2-4 people.

Ingredients:

• 1 litre water

• salt

• 250 g tagliatelle

• 250 g cooked ham

• 20 g butter

• 1 bunch of parsley

• 1 onion

• 100 g butter

• 1 egg

• 250 ml milk

• salt, pepper and nutmeg

• 50 g grated Parmesan

Method:

Bring water with a little salt to the boil.

Put the tagliatelle into the boiling salted

water and boil for about 12 minutes.

Then drain. Dice the ham. Heat butter in

a pan. Chop parsley and peel the onion

and chop this as well. Sweat both in the

frying pan. Grease a baking dish with a

little butter. Mix tagliatelle, ham and

sweated parsley and onions and put into

the dish. Mix egg and milk and season

with salt, pepper and nutmeg and then

pour onto the pasta mixture. Then

distribute the Parmesan onto the dish.

• Time in the appliance (min): 40

• Shelf position: 2

5.4 Moussaka:

For 8-10 people.

Ingredients:

• 1 chopped onion

• olive oil

• 1.5 kg minced meat

• 1 tin chopped tomatoes (400 g)

• 50 g grated cheese

• 4 teaspoons breadcrumbs

• salt and pepper

• cinnamon

• 1 kg potatoes

• 1.5 kg aubergines

• butter for frying

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 150 g grated cheese

• 4 tablespoons breadcrumbs

• 50 g butter

Method:

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