AEG MC1753E Lasagne, Fruit jelly with vanilla sauce, Utensils, Bowl with lid 2 l capacity

Recipes 25

Lasagne

1.Chop the tomatoes, mix with the ham and onion, garlic, minced beef and tomato puree. Season, cover and cook 7-9 min. 800 W

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

3.Grease the dish and cover the bottom with about 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Repeat and finish with the remaining pasta. Cover the pasta with sauce and sprinkle with Parmesan cheese. Cook with the lid on. 15-17 min. 560 W

After cooking, stand for approx. 5-10 min.

Fruit jelly with vanilla sauce

1.Put some of the fruit to one side for decoration. Purée the rest of the fruit with the white wine, put it into a dish, cover and heat.

7-9 min. 800 W

2.Stir in the sugar and the lemon juice.

3.Soak the gelatin in cold water for approx. 10 min, then take it out and squeeze dry. Stir the gelatin into the hot purée until it has dissolved. Place the jelly in the refrigerator and leave to set.

4.To make the vanilla sauce; put the milk into the other dish. Slit the vanilla pod and remove the insides, stir this into the milk with the sugar and the cornflour. Cover and cook, stir during cooking and again at the end.

3-4 min. 800 W

5.Turn out the jelly onto a plate and decorate with the remaining fruit. Pour the vanilla sauce over the jelly.

Utensils	Bowl with lid (2 l capacity)
	Shallow square gratin dish with lid
	(approx. 20 x 20 x 6 cm)
300 g	tinned tomatoes
50 g	ham, chopped
50 g	onion, finely chopped
1	clove of garlic, crushed
250 g	minced beef
2 tbsp	tomato puree
	salt and pepper
150 ml	crème fraiche
100 ml	milk
50 g	Parmesan cheese, grated
1 tsp	mixed chopped herbs
1 tsp	olive oil
1 tsp	vegetable oil to grease the dish
125 g	lasagne verde
1 tbsp	Parmesan cheese, grated

Utensils	Dish with lid (2 l capacity)
	Bowl with lid (1 l capacity)
150 g	redcurrants, washed and stalks removed
150 g	strawberries, washed and hulls removed
150 g	raspberries, washed and hulls removed
250 ml	white wine
100 g	sugar
50 ml	lemon juice
8	gelatin leaves
300 ml	milk
1/2	vanilla pod
30 g	sugar
15 g	cornflour