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 cinna-
mon 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 pa-
per. Then brown in a pan with lots of but-
ter. In the meantime prepare the Béchamel
sauce: melt the butter in a pan, add the
flour and cook until golden, stirring con-
stantly. 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 mix-
ture. On top of that put some of the Bécha-
mel sauce. Then do another layer of pota-
toes, followed by aubergines and then the
mince mixture. The last layer should be Bé-
chamel 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 oven: 60 minutes
–Shelf position: 1
Pasta Gratin
For 2-4 people.
Ingredients:
• 1 litre 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 mix-
ture. Then distribute the Parmesan onto the
dish.
– Time in the oven: 45 minutes
– Shelf position: 1
Potato Gratin
For 4-6 people.
Ingredients:
•1,000 g potatoes
• 1 teaspoon each of salt, pepper and nut-
meg
• 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 seas-
oned potato slices in the dish and sprinkle
some of the grated cheese over them. Lay-
er 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 cream.
Pour the mixture over the potatoes and
spread the rest of the butter in small knobs
on the gratin.
– Time in the oven: 65 minutes
– Shelf position: 2
PIZZA, PIE AND QUICHE
Onion Tart
For 4-6 people.
Ingredients for the dough:
• 300 g flour
• 20 g yeast
• 125 ml milk
•1 egg
• 50 g butter
ENGLISH 11
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