John Lewis JLBIOS634 Recipe Book download pdf (Page 26)

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 Béchamel sauce

between each row of cannelloni. 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

Potato Gratin

Ingredients:

• 1000 g potatoes

• 1 teaspoon each of salt, pepper and nutmeg

• 2 cloves of garlic

• 200 g grated cheese

• 200 ml milk

• 200 ml cream

• 4 tablespoons butter

Method:

Peel potatoes, slice thinly, dry and then season.

Rub an ovenproof baking dish with a clove of

garlic and then grease the dish with a little

butter.

Spread half of the seasoned potato slices in the

dish and sprinkle some of the grated cheese

over them. Layer the rest of the potato slices

over this and spread the rest of the grated

cheese on top.

Crush the second clove of garlic and beat it

together with the milk and the cream. Pour the

mixture over the potatoes and spread the rest

of the butter in small knobs on the gratin.

• Time in the appliance: 65 minutes

• Shelf position: 3

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.

Oven Recipe Book

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