John Lewis JLBIOS634 Recipe Book download pdf (Page 27)

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

• 1.5 tablespoons flour

• 150 ml vegetable stock (from the chicory)

• 5 tablespoons milk

• 100 g grated cheese

Method:

Halve the chicory and cut out the bitter core.

Then wash carefully and steam for 15 minutes in

boiling water.

Take chicory halves out of the water, refresh in

cold water and put the halves together again.

Then wrap each one in a slice of ham and place

in a greased baking dish.

Melt the butter and add flour. Sautée briefly and

then pour in vegetable stock and milk and bring

to the boil.

Stir 50 g cheese into the sauce and pour over

the chicory. Then sprinkle the rest of the cheese

over the dish.

• Time in the appliance: 35 minutes

• Shelf position: 3

Beef Casserole

Ingredients:

• 600 g beef

• salt and pepper

• flour

• 10 g butter

• 1 onion

• 330 ml dark beer

• 2 teaspoons brown sugar

• 2 teaspoons tomato paste

• 500 ml beef stock

Method:

Cut the beef into cubes, season with salt and

pepper and sprinkle with a little flour.

Oven Recipe Book

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