John Lewis JLBIOS634 Recipe Book download pdf (Page 28)

Heat butter in a pan and brown the pieces of

meat. Then place in a casserole dish.

Peel onion and chop finely, fry lightly in a little

butter, then put in the dish on top of the meat.

Mix dark beer, brown sugar, tomato paste and

beef stock, put into the frying pan and bring to

the boil. Then pour over the meat (meat should

be covered).

Cover and put into the appliance.

• Time in the appliance: 120 minutes

• Shelf position: 3

Cabbage Casserole

Ingredients:

• 1 cabbage (800 g)

• marjoram

• 1 onion

• oil for sautéing

• 400 g minced meat

• 250 g long grain rice

• salt, pepper and paprika

• 1 liter meat stock

• 200 ml crème fraîche

• 100 g grated cheese

Method:

Cut the cabbage into quarters and cut out the

stalk. Blanche in salted water seasoned with

marjoram.

Peel onion and chop finely, fry gently in a little

oil. Then add the minced meat and the long

grain rice, sauté and season with salt, pepper

and paprika. Add meat stock and leave to

simmer for 20 minutes with a lid on the pan.

Place layers of the cabbage and the mixture of

rice and mince in a dish.

Put crème fraîche on top of the dish and sprinkle

cheese over the top.

• Time in the appliance: 60 minutes

• Shelf position: 3

Franconian Dumpling Pan

Ingredients:

• Approximately 1000 g turkey strips

• 1 small tin mushrooms (small heads)

• 500 g chopped onions

• 1 kg dumpling dough

• 400 g grated cheese

• 250 ml cream

Method:

Season the turkey strips with salt, pepper,

paprika etc. Sauté the chopped onions. Drain

the mushrooms thoroughly. Then mix together

the meat, onions and mushrooms and put into

an oven dish. Mix the dumpling dough and

cheese together and put them on top of the

turkey mixture. Then pour over the cream.

• Time in the appliance: 75 minutes

• Shelf position: 1

Oven Recipe Book

28

1 2 ... 23 24 25 26 27 28 29 30 31 32

Comments to this Manuals

No comments