Recipe Book

Moussaka (for 10 persons)
Ingredients:
• 1 chopped onion
• olive oil
• 1.5 kg minced meat
• 1 tin chopped tomatoes (400 g)
• 50 g grated cheese
• 4 teaspoons breadcrumbs
• salt and pepper
• cinnamon
• 1 kg potatoes
• 1.5 kg aubergines
• butter for frying
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 150 g grated cheese
• 4 tablespoons breadcrumbs
• 50 g butter
Method:
Sweat chopped onion in a little olive oil,
then add the mince and cook stirring.
Add chopped tomatoes, grated Emmental
and breadcrumbs, stir well and bring to the
boil. Then season with salt, pepper and
cinnamon and remove from the hotplate.
Peel the potatoes and cut into 1 cm thick
slices, wash the aubergines and cut into 1
cm thick slices.
Dry all slices with kitchen paper. Then
brown in a pan with lots of butter.
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.
Place the potato slices on the bottom of a
greased baking dish, sprinkle with a little
grated cheese. Place a layer of aubergines
on top of this. On top of that put some of
the mince mixture. On top of that put some
of the Béchamel sauce.
Then do another layer of potatoes, followed
by aubergines and then by mince mixture.
The last layer should be Béchamel sauce.
On the top distribute the rest of the cheese
and the breadcrumbs. Melt the butter and
pour over the top of the moussaka.
• Time in the appliance: 60 minutes
• Shelf position: 1
Pasta Gratin
Ingredients:
• 1 liter water
• salt
• 250 g tagliatelle
• 250 g cooked ham
• 20 g butter
• 1 bunch of parsley
• 1 onion
• 100 g butter
• 1 egg
• 250 ml milk
• salt, pepper and nutmeg
• 50 g grated Parmesan
Method:
Bring water with a little salt to the boil. Put
the tagliatelle into the boiling salted water
and boil for about 12 minutes. Then drain.
Dice the ham.
Heat butter in a pan.
Chop parsley and peel the onion and chop
this as well. Sweat both in the frying pan.
Grease a baking dish with a little butter. Mix
tagliatelle, ham and sweated parsley and
onions and put into the dish.
Mix egg and milk and season with salt,
pepper and nutmeg and then pour onto the
pasta mixture. Then distribute the
Parmesan onto the dish.
• Time in the appliance: 45 minutes
• Shelf position: 1
Chicory Gratin
Ingredients:
• 8 medium-sized chicories
• 8 slices cooked ham
• 30 g butter
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