1 8
RECIPES FO R EX PRESS CO O K M EN US
GRATIN (EC-8 )
Spina ch gra tin
Ingredients
0 ,5 kg
1 ,0 kg
1 5 0 g
3 0 0 g
leaf spinach (defro sted, drained)
1 5 g
3 0 g
o nio n (finely cho pped)
salt, pepper, nutmeg
1 5 0 g
3 0 0 g
bo iled po tato es (sliced)
3 5 g
7 5 g
co o ked ham (diced)
5 0 g
1 0 0 g
crème fraîche
1
2
eggs
4 0 g
7 5 g
grated cheese
Preparatio n
1 . Mix to gether the leaf spinach with the o nio n
and seaso n with salt, pepper and nutmeg.
2 . G rease the gratin dish. Place alternate layers o f
po tato slices, diced ham and spinach in the
dish. The to p layer sho uld be spinach.
3 . Mix the eggs with crème fraîche, add salt and
pepper and po ur o ver the vegetables.
4 . Co ver the gratin with the grated cheese.
5 . Place o n the turntable and co o k o n EXPRESS
CO O K EC-8 , “ G ratin” .
6 . After co o king, let stand fo r 5 -1 0 minutes.
Preparatio n
1 . G rease the gratin dish and place alternate
layers o f po tato slices and co urgette in the dish.
2 . Mix the eggs with crème fraîche, seaso n with
salt, pepper and garlic and po ur o ver the
vegetables.
3 . Co ver the gratin dish with the grated G o uda
cheese.
4 . Finally sprinkle the gratin with sunflo wer kernel.
5 . Place o n the turntable and co o k o n EXPRESS
CO O K EC-8 , “ G ratin” .
6 . After co o king, let stand fo r 5 -1 0 minutes.
GRATIN ATED FISH FILLET (EC-7 )
Fish esterha zy
Ingredients
0 ,5 kg
1 ,0 kg
2 3 0 g
4 5 0 g
fish fillet
1 0 0 g
2 0 0 g
leeks (cut into rings)
2 0 g
4 0 g
o nio n (finely sliced)
4 0 g
1 0 0 g
carro t (grated)
1 0 g
1 0 g
butter o r margarine
salt, pepper and nutmeg
1 tbsp 1
1 / 2
tbsp lemo n juice
5 0 g
1 0 0 g
crème fraîche
5 0 g
1 0 0 g
G o uda (grated)
Preparatio n
1 . Put vegetables, butter and the spices into a
cassero le dish and mix well. Co o k fo r 2 -6
minutes o n 1 0 0 P depending o n weight.
2 . W ash the fish, dry and sprinkle with lemo n
juice and salt.
3 . Mix the crème fraîche with the vegetables and
seaso n again.
4 . Put half o f the vegetables in a gratin dish. Place
the fish o n to p and co ver with the remaining
vegetables.
5 . Spread the G o uda o ver the to p, place o n the
turntable and co o k o n EXPRESS CO O K EC-7 ,
“
G ratinated Fish Fillet” .
8 . After co o king let stand fo r appro x. 5 minutes.
GRATIN (EC-8 )
Pota to-courgette-gra tin
Ingredients
0 ,5 kg
1 ,0 kg
2 0 0 g
4 0 0 g
bo iled po tato es (sliced)
1 1 5 g
2 3 0 g
co urgette (finely sliced)
7 5 g
1 5 0 g
crème fraîche
1
2
eggs
1 / 2
1
clo ve o f garlic (crushed)
salt, pepper
4 0 g
7 5 g
grated G o uda cheese
sunflo wer kernel
R-634 English 22/01/2001 12:07 Page 18
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