IKEA KULINACSX Recipe Book download pdf (Page 48)

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

cinnamon 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 paper. Then

brown in a pan with lots of butter.

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.

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 mixture. On top of that put some

of the Béchamel sauce.

Then do another layer of potatoes, followed

by aubergines and then by mince mixture.

The last layer should be Béchamel 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 appliance: 60 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.

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 mixture. Then distribute the Parmesan

onto the dish.

• Time in the appliance: 45 minutes

• Shelf position: 1

Chicory Gratin

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.

ENGLISH

48

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