Electrolux Built-In Electric Oven Tips And Recipes page 21

Casseroles/Gratins
Lasagne
Settings
– automatic recipes
For the meat sauce:
• 100 g streaky bacon
• 1 onion
• 1 carrot
• 100 g celery
• 2 tablespoons olive oil
• 400 g mince (a mixture of beef and pork)
• 100 ml meat stock
• 1 small tin tomatoes, chopped (about
400 g)
• Oregano, thyme, salt and pepper
For the Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• Salt, pepper and nutmeg
To put together:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g Emmenthal cheese, grated
Method:
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 while stirring con-
stantly.
Gradually add the mince, sauté while stirring
constantly to break up and deglaze with the
meat stock. Season the meat sauce with to-
mato purée, the herbs, salt and pepper and
simmer with the lid on over a low heat for
about 30 minutes.
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 nut-
meg and simmer without a lid for about 10
minutes.
Grease a large rectangular ovenproof dish
with 1 tablespoon of butter. Layer alternately
a layer of pasta sheets, meat sauce, Bécha-
mel sauce and mixed cheese in the dish. 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 oven: 55 minutes
– Oven level: 1
Cannelloni
Settings:
– automatic recipes
For the filling:
• 50 g onions, chopped
• 30 g butter
• 350 g spinach, chopped
• 100 g crème fraîche
• 200 g fresh salmon, cubed
• 200 g Nile perch, cubed
• 150 g prawns
• 150 g mussel meat
• Salt, pepper
• 50 g Parmesan cheese, grated
• 150 g Emmenthal cheese, grated
For the Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• 100 g smoked salmon
• Salt, pepper and nutmeg
To put together:
• 1 packet of Cannelloni
• 50 g Parmesan cheese, grated
• 150 g Emmenthal cheese, grated
Method:
Place chopped onions and butter in a pan
and cook gently until transparent. Add
chopped 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 nut-
meg and simmer without a lid for about 10
minutes.
Add salmon, perch, prawns, mussel meat,
salt and pepper to the cooled spinach and
mix.
Grease a large rectangular ovenproof dish
with 1 tablespoon of butter.
electrolux 21