Electrolux EOK66030 User Manual page 26

26 electrolux
Roll out the pastry and lay it in a greased plain
springform tin (dia. 28cm). Distribute the ba-
con and onions evenly over the pastry and
pour over the liquid mixture.
Setting
P 6 QUICHE LOR-
RAINE
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
P 7 POTATO GRA-
TIN
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:
Oven level
3
Oven level
2
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
P 8 FISH FILLET
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
P 9 SADDLE OF
VEAL
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
Oven level
2
Oven level
2