Electrolux EB4GL90SP Livro de Receitas descarregar pdf (Página 15)

Lasagne with ham

Ingredients for 2 - 3 people:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 300 g peeled, diced tomatoes (tinned

tomatoes)

• 300 g mushrooms, cut into slices

• 1 teaspoon dried herbs, e.g. oregano

or thyme

• salt

• freshly ground black pepper

• 200 g cooked ham, cut into strips

• 300 g fresh or precooked lasagne

sheets

• 250 ml crème fraîche

• 50 g grated Parmesan

• butter for the dish

Method:

Heat the olive oil in a pan. Sauté the

mushrooms and onion. Add the diced

tomatoes, season with the herbs and

cook for approximately 5 minutes. Season

the sauce to taste with salt and pepper.

Butter a baking dish. Cover the base with

a layer of lasagne sheets. Create

alternating layers of tomato sauce, strips

of ham, crème fraîche, Parmesan and

lasagne sheets. Finish with Parmesan.

• Time in the appliance: 22 minutes

• Shelf position: 1

Leek casserole

Ingredients for 2 – 3 people:

• 500 g leeks

• 250 g quark (half fat)

• 50 ml crème fraîche

• 1 egg

• 50 g cheese, grated, e.g. Parmesan

• 1 clove of garlic

• salt

• freshly ground black pepper

• 2 – 3 slices ham

• 1 heaped tablespoon breadcrumbs

• flakes of butter

Method:

Cut the leeks into 1 cm thick rings and

cook in boiling salted water for 5 minutes.

Pour off the water and drain well. Cut the

ham into strips.

Stir the quark, crème fraîche, eggs and 2/

3 of the cheese together. Crush the garlic

into the mixture and stir it in. Finally add

the leeks and ham. Season with salt and

pepper. Put into a buttered baking dish

immediately.

Mix the remaining cheese and

breadcrumbs together and sprinkle over

the dish. Sprinkle generously with flakes of

butter.

• Time in the appliance: 20 minutes

• Shelf position: 1

3.5 Desserts

Apricot cream

Ingredients for 2 people:

• 250 g apricots

• 100 ml white wine

• 2 – 3 tablespoons sugar

• 150 g mascarpone or quark (cream

cheese)

• 250 ml cream

• 2 tablespoons apricot liqueur or cherry

brandy

Method:

Mix the apricots with the white wine and

sugar in a bowl and select the Apricot

Cream programme. Leave to cool.

Beat the apricot compote to blend it

thoroughly or puree using a hand blender.

Stir the mascarpone or quark into the

puree one spoonful at a time.

Beat the cream until still and carefully stir

into the apricot cream. Add apricot liqueur

or cherry brandy to give the apricot crème

a gentle scent.

Put the crème in a cool place.

• Time in the appliance: 6 minutes

• Shelf position: 1

After baking:

Heat up the apricot jam and then spread

on the cake using a brush; then leave to

cool. Mix together icing sugar, cinnamon

and hot water; then spread on the cake.

Then sprinkle flaked almonds immediately

onto the glazed surface of the cake.

ENGLISH

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