Recipe Book
Casseroles/Gratins
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
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
Oven Recipe Book
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