AEG MC1761E, MC1751E Camembert toast, Zürich veal in cream, Lasagne, 11/2-21/2 min W

2. AG-21+22D-UK ENGLISH 03/02/2006 14:05 Page 20

Recipes

Camembert toast

Total cooking time: approx. 11/2-21/2 minutes Utensils:

Ingredients

4	slices of bread for toasting
2 tbsp	butter or margarine (20 g)
150 g	camembert
4 tsp	cranberry jelly
	cayenne pepper

Zürich veal in cream

Total cooking time: approx. 11-15 minutes

Utensils: Dish with lid (2 l capacity) Ingredients

600 g	veal fillet
1 tbsp	butter or margarine
1	onion (50 g), finely chopped
100 ml	white wine

seasoned gravy browning, for approx. 1/2 l gravy

300 ml	cream
1 tbsp	parsley, chopped

Lasagne

Total cooking time 22-26 minutes Utensils: Bowl with lid (2 l capacity)

Shallow square soufflé mould with lid (approx 20 x 20 x 6 cm)

Ingredients

300 g tinned tomatoes

50 g ham, finely cubed

1 onion (50 g), finely chopped

1clove of garlic, crushed

250g minced meat (beef)

2 tbsp	mashed tomato (30 g)
	salt & pepper
	oregano, thyme, basil, nutmeg
150 ml	cream (crème fraîche)
100 ml	milk
50 g	grated Parmesan cheese
1 tsp	mixed chopped herbs
1 tsp	olive oil
1 tsp	vegetable oil to grease the mould
125 g	lasagne verde
1 tbsp	grated Parmesan cheese
1 tbsp	butter or margarine

1.Toast the bread and spread with butter.

2.Cut the Camembert into slices and arrange on top of the toast. Put the cranberry jelly in the middle of the cheese and sprinkle with cayenne pepper.

3.Place the toast on a plate and heat for

11/2-21/2 min. 800 W

Tip: You can vary this recipe according to your taste. For example, you can use fresh mushrooms and grated cheese or cooked ham, asparagus and Emmental cheese.

1.Cut the fillet into finger-width strips.

2.Grease the dish all over with the butter. Put the onion and the meat into the dish, cover and cook. Stir once during cooking.

7-10 min. 800 W

3.Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally.

4-5 min. 800 W

4.Test the veal, stir the mixture once more and allow to stand for approx. 5 minutes. Serve garnished with parsley.

1.Cut the tomatoes into slices, mix with the ham and onion, garlic, minced meat and mashed tomato. Season and cook with the lid on.

7-9 min. 800 W

2.Mix the cream with the milk, Parmesan cheese, herbs, oil, and spices.

3.Grease the soufflé mould and cover the bottom of the mould with about 1/2 of the pasta. Put half of the

minced meat mixture on the pasta and pour on some sauce. Put an additional 1/2 of the pasta on top

followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butter flakes on top and cook with the lid on.

15-17 min. 560 W

After cooking, let the lasagne stand for approximately 5-10 minutes.

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