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DE
Preparation: Cook the noodles accord-
ing to the instructions on the package
EN
and then place in cold water. Chop the
onions and brown in the oil in a pan on
FR
the stove. Add the ground meat and fry,
NL
stirring occasionally. Add oregano, pa-
prika and 1/2 tsp salt and set the mix-
IT
ture aside. In a pot, prepare a roux from
the butter and flour, and then add the
ES
milk and wine. Cook 5 minutes, stirring
PL
constantly, then season with salt and
pepper. Grease a casserole form and
cover the bottom with lasagna noodles.
In layers, add some the meat mixture
and then sauce. Repeat in thin layers;
the top layer should be lasagna noodles.
Pour the rest of the sauce over the la-
sagna and top with cheese and cream.
Cover the form with aluminium foil and
place on the grate at the bottom level of
the oven; bake at 200°C with top and
bottom heat for about 45 minutes. After
2/3 of the baking time remove the foil.
Steamed trout
Preparation time: 30 minutes
Ingredients: 4 trout (200 g each),
4 stalks parsley, juice of 1 lemon, salt
and pepper, 4 pieces of aluminium foil
Preparation:
cooker for 5 minutes at 220 °C top and
bottom heat. Season the trout and rub
with lemon juice. Wrap each trout in a
piece of aluminium foil which has been
greased with butter so the skin does not
stick to the foil. Place the wrapped trout
in the oven on the baking sheet at the
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Pre-heat
the
compact
second level from the bottom and steam
at 180°C with top and bottom heat for
about 20 minutes. TIP: Serve this tradi-
tional dish with boiled potatoes, melted
butter and lemon slices. Trout is also
very tasty with horseradish cream.
Mixed vegetables
Ingredients: 1000 g seasonal mixed
vegetables, prepared, 1-2 TBSP mixed
herbs, 1 tsp spices for vegetables
Preparation: Cut larger vegetables into
fine strips. Mix the vegetables with the
spices and distribute on 10 pieces of
aluminum foil. Add butter in flakes,
if desired. Take the foil by the corners
and twist together to form small pack-
ages. Place the wrapped vegetables on
the baking sheet and cook in the oven
at 180 °C with top and bottom heat for
about 30 minutes. The cooking time can
vary depending on the type of vegeta-
bles. After cooking, sprinkle the vegeta-
bles with fresh chopped herbs.
Bacon potatoes
Preparation time: 50 minutes
Ingredients: 4 potatoes (about 500 g),
150 g lean bacon, 1 tsp oil, 1 TBSP
chopped parsley
Preparation: Peel the potatoes and slice
in thin rounds in the form of a fan. This
can be done easily by placing the potato
on a tablespoon before cutting. Chop the
bacon and distribute between the potato
slices. Oil four pieces of aluminium foil
and wrap each potato fan in the foil.
Stand 21.2.2020
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