Recipe Book

Ingredients for the meat sauce:
• 100 g streaky bacon
• 1 onion
• 1 carrot
• 100 g celery
• 2 tablespoons olive oil
• 400 g mince (a mixture of beef and
pork)
• 100 ml meat stock
• 1 small tin tomatoes, chopped (about
400 g)
• oregano, thyme, salt and pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g mild cheese, grated
Method:
Using a sharp knife cut the bacon from
the rind and gristle and finely dice. Peel
the onion and carrot, clean the celery,
dice all vegetables finely. Heat the oil in
a casserole, sauté the bacon and the
diced vegetables while stirring
constantly. Gradually add the mince,
sauté while stirring constantly to break
up and deglaze with the meat stock.
Season the meat sauce with tomato
purée, the herbs, salt and pepper and
simmer with the lid on over a low heat for
about 30 minutes. In the meantime
prepare the Béchamel sauce: Melt the
butter in a pan, add the flour and cook
until golden, stirring constantly.
Gradually pour in the milk, stirring
constantly. Season the sauce with salt,
pepper and nutmeg and simmer without
a lid for about 10 minutes. Grease a large
rectangular ovenproof dish with 1
tablespoon of butter. Alternately layer
pasta sheets, meat sauce, Béchamel
sauce and mixed cheese in the dish. The
last layer should be a layer of Béchamel
sauce sprinkled with cheese. Place the
rest of the butter in small knobs on the
top of the dish.
• Time in the appliance (min): 55
• Shelf position: 1
5.5
Moussaka:
For 8-10 people.
Ingredients:
• 1 chopped onion
• olive oil
• 1.5 kg minced meat
• 1 tin chopped tomatoes (400 g)
• 50 g grated cheese
• 4 teaspoons breadcrumbs
• salt and pepper
• cinnamon
• 1 kg potatoes
• 1.5 kg aubergines
• butter for frying
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 150 g grated cheese
• 4 tablespoons breadcrumbs
• 50 g butter
Method:
Sweat chopped onion in a little olive oil,
then add the mince and cook stirring.
Add chopped tomatoes, grated
Emmental and breadcrumbs, stir well
and bring to the boil. Then season with
salt, pepper and cinnamon and remove
from the hotplate. Peel the potatoes and
cut into 1 cm thick slices, wash the
aubergines and cut into 1 cm thick slices.
Dry all slices with kitchen paper. Then
brown in a pan with lots of butter. In the
meantime prepare the Béchamel sauce:
melt the butter in a pan, add the flour
and cook until golden, stirring constantly.
Gradually pour in the milk, stirring
constantly. Season the sauce with salt,
pepper and nutmeg and simmer without
a lid for about 10 minutes. Place the
potato slices on the bottom of a greased
baking dish, sprinkle with a little grated
cheese. Place a layer of aubergines on
top of this. On top of that put some of
the mince mixture. On top of that put
some of the Béchamel sauce. Then do
another layer of potatoes, followed by
aubergines and then the mince mixture.
The last layer should be Béchamel sauce.
On the top distribute the rest of the
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