IKEA FINSMAOVSB Recipe Book download pdf (Page 28)

In the meantime prepare the Béchamel

sauce: Melt the butter in a pan, add the

flour and cook until golden, stirring

constantly. Gradually pour in the milk,

stirring constantly. Season the sauce with

salt, pepper and nutmeg and simmer

without a lid for about 10 minutes.

Grease a large rectangular ovenproof dish

with 1 tablespoon of butter. Layer

alternately a layer of pasta sheets, meat

sauce, Béchamel sauce and mixed cheese

in the dish. The last layer should be a layer

of Béchamel sauce sprinkled with cheese.

Place the rest of the butter in small knobs on

the top of the dish.

• Time in the appliance: 55 minutes

• Shelf position: 1

Cannelloni

Ingredients for the filling:

• 50 g onions, chopped

• 30 g butter

• 350 g leaf spinach, chopped

• 100 g crème fraîche

• 200 g fresh salmon, cubed

• 200 g Nile perch, cubed

• 150 g shrimps

• 150 g mussel meat

• salt, pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 1 packet cannelloni

• 50 g Parmesan cheese, grated

• 150 g cheese, grated

• 40 g butter

Method:

Place chopped onions and butter in a pan

and cook gently until transparent. Add

chopped leaf spinach and briefly cook

gently. Add crème fraîche, mix and then

leave to cool.

In the meantime prepare the Béchamel

sauce: Melt the butter in a pan, add the

flour and cook until golden, stirring

constantly. Gradually pour in the milk,

stirring constantly. Season the sauce with

salt, pepper and nutmeg and simmer

without a lid for about 10 minutes.

Add salmon, perch, shrimps, mussel meat,

salt and pepper to the cooled spinach and

mix.

Grease a large rectangular ovenproof dish

with 1 tablespoon of butter.

Fill the cannelloni with the spinach mixture

and place in the baking dish. Place

Béchamel sauce between each row of

cannelloni. The last layer should be a layer

of Béchamel sauce sprinkled with cheese.

Place the rest of the butter in small knobs on

the top of the dish.

• Time in the appliance: 55 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.

ENGLISH

28

1 2 ... 23 24 25 26 27 28 29 30 31 32 33 ... 43 44

Comments to this Manuals

No comments