English
En-19
Chicken Gratin 3 Presses
Skin the cooked chicken and dispose of the skin. Cut chicken
meat in to bite size pieces. Place meat together with 2/3 of the
Emmental in a bowl. Cut mushrooms into thick slices, potatoes
into 5mm thick slices. Place the mushroom and potato slices
into the bowl as well; mix in the leek slices, cheese sauce,
cream and garlic. Grate the nutmeg and add, season with salt
and pepper. Mix well and pour into casserole dish. Cover with
the rest of the cheese. Place casserole dish onto the enamel
tray and select program “Chicken Gratin” (Haehnchenauflauf)
(Press pad 3 times)
300 g packet of fresh
cheese-sauce mix
1 cooked chicken, 1 kg
(auto program for roast chicken,
cooled down)
225 g Emmental cheese, grated
250 g mushrooms
1 stem of leek, sliced
200 g small potatoes,
eg charlotte, washed
145 ml whipping cream
1 clove of garlic,
peeled and thinly sliced
½ nutmeg grated
Salt and freshly ground pepper
Lasagne Pesto 2 Presses
Melt the butter in a large heatproof bowl on 1000 W for 1
minute, or until melted. Add the flour and cook on 100 W for
30-40 seconds. Gradually add the milk, whisking all the time.
Cook on 1000 W for 8-10 minutes, stirring or whisking every
minute until the mixture has thickened. Add the nutmeg and
allow to cool, stirring occassionally to prevent a skin forming.
Place the spinach in a large heatproof bowl, pour over boiling
water and leave for 30 seconds. Drain under cold water then
squeeze well to remove excess liquid. Chop coarsely. Spread
a spoonful or two of the sauce on the bottom of a large
ovenproof dish, and lay a third of the lasagne on top. Spoon
over a third of the sauce and spread it out. Swirl a spoonful of
pesto through the sauce with a knife and scatter over half the
spinach with a third of the tomatoes, a few basil leaves and a
third of the cheeses. Season and layer another third of the
lasagne, a third of the sauce, a spoonful of pesto, the rest of
the spinach, a third of the tomatoes and cheeses and some
basil. Season. Finish with a layer of lasagne, the last of the
sauce, pesto, cheeses and tomatoes, including those on the
vine. Place dish on the metal tray and select ʻPesto Lasagneʼ
program (tow presses).
1.2 litres milk
100 g butter
100 g plain flour
pinch freshly grated nutmeg
250 g baby spinach leaves
125 g fresh lasagne sheets
2 rounded tbsp pesto
300 g cherry tomatoes on the vine
2 or 3 vines left whole
handful of fresh basil leaves
175 g fresh parmesan,
coarsly grated
2 x 150 g balls of buffalo
mozzarella, torn into bite size
pieces
Homemade dishes
