Loading ...
Loading ...
Loading ...
Perch and tomato gratin
(Serves 4)
Preparation time: 35 – 45 minutes
500 g perch or rosefish fillet
1 tbsp. lemon juice
500 g tomatoes
Herb salt
2 tsp. oregano, finely chopped
150 g Gouda cheese, grated
Cut the perch into pieces, drizzle with
lemon juice and leave to stand for
approx. 10 minutes.
Dice the tomatoes, and place in a
baking dish with the fish and half of the
cheese.
Season generously with herb salt and
oregano, and mix well.
Sprinkle with the rest of the cheese and
bake uncovered.
Setting: Cooking fresh food AC 7 Å
Weight: approx. 1150 g
Place cooking container on the
turntable.
AC 8 Gratins/Bakes
Vegetable gratin
(Serves 4)
Preparation time: approx. 40 minutes
400 g cauliflower or broccoli
400 g carrots
For the cheese sauce:
20 g margarine
20 g plain flour
300 ml vegetable stock (instant)
200 ml milk
100 g Emmental cheese, diced
50 g Gouda cheese, grated
Salt, pepper and ground nutmeg
1 tbsp. chopped parsley
Cut the cauliflower or broccoli into small
rosettes, and finely slice the carrots
(3 mm thick). Place the vegetables in a
baking dish (approx. 24 cm in
diameter), and mix well.
Melt the margarine in a pan on the
cooktop, 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 generously with salt, pepper
and nutmeg, and stir in the parsley.
Pour the sauce over the vegetables,
sprinkle with Gouda and bake
uncovered.
Setting: Cooking fresh food AC 8
Weight: 1500 g
Place cooking container on the
turntable.
Recipes - Automatic programmes °
53
Loading ...
Loading ...
Loading ...