Silvercrest 300454, Operating Instructions And Safety Instructions

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SilverCrest SGB 1200 D1
38 - English
15. Recipes
Salmon and spinach lasagne
Ingredients:
250g creamed spinach (frozen)
125g wild salmon fillet (frozen)
4 lasagne sheets
100g crème fraîche
50g grated cheese
Oil for greasing
Salt
Pepper
Nutmeg
Preparation
Put spinach into a saucepan and let it defrost at low heat. Season to taste with salt, pepper and
nutmeg. Let the salmon thaw slightly, and then cut it into pieces. Grease an approx. 0.8 litre
rectangular oven dish and cover the bottom of the dish with lasagne sheets. Then spread half of the
salmon and spinach on them, cover again with lasagne sheets, and then spread the rest of the
spinach and salmon on top of them until the dish is almost full. The final layer is a lasagne sheet on
which the crème fraîche is then spread. Sprinkle cheese over the lasagne and bake it at the middle
rack level (2) for approx. 50 minutes in the oven that was preheated for 10 minutes at 180 °C
top/bottom heat.
Lemon muffins
Ingredients for 6 muffins:
80g sugar
1 tbsp. vanilla sugar
1 egg (M)
50ml sunflower oil
100ml milk
Juice and rind ½ untreated lemon
160g flour
2 tsp. baking powder
1 pinch of salt
Preparation
Preheat the mini oven for 10 minutes at 200 °C top/bottom heat. Mix the sugar and vanilla sugar
with the oil and whisk together with the egg. Add the milk, lemon juice and rind to the mixture and
stir again. Mix flour, baking powder and salt and stir thoroughly with the other ingredients. Fill 6
muffin moulds up to 2/3 with dough, and bake on the baking tray (10) at the middle rack level (2)
for approx. 25 minutes. Allow the muffins to cool on a rack.