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Recipes - Automatic programmes
62
Vegetable gratin
(serves4)
Preparation time: approx. 40minutes
-
Ingredients
400g cauliflower or broccoli
400 g carrots
For the cheese sauce
20g margarine
20g flour
300ml vegetable stock (instant)
200ml milk
100g diced Emmental cheese
50g grated Gouda cheese
Salt, pepper, nutmeg
1tbsp. chopped parsley
Preparation
Cut the cauliflower or broccoli into
small florets, and thinly slice the carrots
(approx. 3mm thick). Place the
vegetables in a baking dish (approx.
24cm in diameter) and mix well. Melt
the margarine in a pan on the stove, stir
in the flour and then add the stock and
milk whilst continuing to stir. Stir in the
Emmental cheese, and simmer until the
cheese has melted. Season well with
nutmeg, salt and pepper and add the
parsley. Pour the sauce over the
vegetables, and sprinkle over the grated
Gouda cheese. Bake in the oven
uncovered.
-
Setting: Bakes
Weight: 1500g
Shelf level: Turntable
Potato cheese gratin (serves4)
Preparation time: 45 minutes
-
Ingredients
For the gratin
600g potatoes, floury
75g Gouda, grated
For the topping
250g cream
Salt, black pepper, nutmeg
Butter
For sprinkling
75g Gouda, grated
For the tin
1clove of garlic
Accessories
Microwave-safe ovenproof dish,
Ø26cm
Preparation
Rub the dish with the garlic clove.
To make the cream mixture, mix
together the cream, salt, pepper and
nutmeg.
Peel the potatoes and cut them into
slices 3–4mm thick. Mix the potatoes
with the cheese and the cream mixture,
and transfer to the ovenproof dish.
Sprinkle with gouda, then bake
uncovered.
-
Setting: Bakes
Weight: 1000g
Shelf level: Turntable
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