Electrolux IEB4SL80CN Livro de Receitas descarregar pdf (Página 8)

Method:

Take the wild boar joint out of the

marinade and dry. Season with salt and

pepper and brown on all sides in a

roasting pan on the ring. Add

chanterelles and some of the soup

vegetables out of the marinade. Pour

marinade into the roasting pan; the

bottom should be covered by 10-15 mm.

Cover the roasting pan with a lid and put

in the oven.

• Time in the appliance (min): 140

• Shelf position: 1

5. OVEN DISH

5.1 Chicory Gratin:

For 4 people.

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 (min): 35

• Shelf position: 2

5.2 Franconian Dumpling Pan:

For 6-8 people.

Ingredients:

• Approx. 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 (min): 75

• Shelf position: 1

5.3 Jansons Temptation:

For 4 people.

Ingredients:

• 8 - 10 potatoes

• 2 onions

• 125 g anchovy fillets

• 300 ml cream

• 2 tablespoons breadcrumbs

• pepper

• freshly chopped thyme

• 2 tablespoons butter

Method:

Wash potatoes, peel and cut into fine

strips. Peel onions and cut into strips.

Grease an ovenproof baking dish with

butter. Place a third of the potatoes and

onions in the dish. On top place half of

the anchovy fillets and cover with

another third of the onions and potatoes.

Distribute the rest of the anchovy fillets

on top. On top place the rest of the

onions and potatoes, with the top layer

being potatoes. Sprinkle with pepper and

sprinkle the chopped thyme over the top.

Pour the brine from the anchovies over

the bake and add the cream. Sprinkle

over the breadcrumbs and place little

knobs of butter on the top.

• Time in the appliance (min): 60

• Shelf position: 1

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