Electrolux EMS26415 user manual Spinach gratin, Potato and courgette gratin

20 electrolux programme charts

Spinach gratin
0,5 kg	1,0 kg	1,5 kg
150 g	300 g	450 g	leaf spinach
			(cooked)
15 g	30 g	45 g	onion (finely
			chopped)
			salt, pepper and
			nutmeg
5 g	10 g	15 g	butter or margarine
			(to grease the dish)
150 g	300 g	450 g	boiled potatoes
			(sliced)
35 g	75 g	110 g	cooked ham (diced)
50 g	100 g	150 g	crème fraiche
1	2	3	eggs
40 g	75 g	115 g	grated cheese

Potato and courgette gratin

0,5 kg	1,0 kg	1,5 kg
5 g	10 g	15 g	butter or margarine
			(to grease the dish)
200 g	400 g	600 g	boiled potatoes
			(sliced)
115 g	230 g	345 g	courgette (finely
			sliced)
75 g	150 g	225 g	crème fraiche
1	2	3	eggs
1/2	1	2	clove of garlic
			(crushed)
			salt and pepper
40 g	80 g	120 g	grated Gouda
			cheese
10 g	20 g	30 g	sunflower kernels

1.Mix together the leaf spinach with the onion and season with salt, pepper and nutmeg.

2.Grease the gratin dish. Place alternate layers of potato slices, diced ham and spinach in the dish. The top layer should be spinach.

3.Mix the eggs with crème fraiche, add salt and pepper and pour over the gratin.

4.Cover the gratin with the grated cheese.

5.Place on the low rack and cook on AUTO COOK “Gratin”.

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

1.Grease the gratin dish and place alternate layers of potato slices and courgette in the dish.

2.Mix the eggs with crème fraiche, season with salt, pepper and garlic and pour over the gratin.

3.Sprinkle the Gouda cheese over the gratin.

4.Finally sprinkle the gratin with sunflower kernels.

5.Place on the low rack and cook on AUTO COOK “Gratin”.

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