Oven Dishes - Electrolux EB4SL70 Recipe Book

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6. OVEN DISHES

6.1 Lasagne
Ingredients 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
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g mild 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 constantly.
Gradually add the mince, sauté while
stirring constantly to break up and deglaze
with the meat stock. Season the meat
sauce with tomato 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 nutmeg 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, Béchamel 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 appliance: 55 minutes
• Shelf position: 1
6.2 Cannelloni
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