User manual

49
5. POTATO GRATIN
Ingredients:
– 1000g potatoes
– 1 tbsp salt and 1 tbsp pepper
– 2 cloves of garlic
– 300g grated Gruyère or Emmenthal cheese
– 3 eggs
– 250 ml milk
– 4 tbsp sweet cream
– 1 tbsp fresh thyme
– 4 tbsp butter
Instructions:
Cut the potatoes into thin slices, dry them, and
sprinkle with salt and pepper.
Rub a flame-proof tin with a clove of garlic, and
grease with a flat tablespoonful of butter.
Lay out half the potato slices in the tin, sprinkle some
grated cheese on top, place the remaining slices on
top, then sprinkle with the remaining cheese.
Crush the other clove of garlic and mix with the
eggs, milk, cream, and thyme. Add salt, and pour
the sauce over the potatoes.
Cut the rest of the butter into little knobs and place
on top of the Gratin.
6. QUICHE LORRAINE
Ingredients:
Dough:
– 300g wheat flour
– 2 eggs
– 150g butter, cooled
– 1/2 tsp salt
– a little pepper
– 1/2 tsp ground nutmeg
To pp i n g:
– 150g grated Gruyère or Emmenthal cheese
– 200g boiled ham or
lean bacon
– 2 eggs
– 2 tbsp chives, chopped
– 250g sour cream
– some salt, pepper and nutmeg
Instructions:
Roll the dough flat and set out in a greased tin. Fold
the dough over the edge of the tin, and pierce the
base several times. Arrange the bacon on the dough.
For the topping, whisk the eggs with the sour cream
and chives, and carefully season with the salt, pep-
per, and nutmeg. Add the cheese. Pour the topping
over the bacon.
7. LASAGNE
Ingredients:
Meat sauce:
– 100g streaky bacon
– 1 onion and 1 carrot
– 50g celery knob
– 2 tbsp olive oil
– 400g mixed minced meats
– 250 ml meat stock
– 2 tbsp tomato purée
– Oregano, thyme, salt, pepper
– 3 tbsp butter
– 250g green Lasagne pasta sheets (ready cooked)
– 100g Parmesan
Béchamel sauce:
– 1 tbsp butter
– 1 tbsp flour, heaped
– 500 ml milk
– Salt, pepper, nutmeg
– 1 bay-leaf
Instructions:
1. Using a sharp knife, separate the bacon from the
rind and gristle, and dice finely. Peel the onion and
the carrot, wash and prepare the celery, and dice
them all very finely.
2. Heat the oil in a saucepan, add the bacon and
diced vegetables, and stir while cooking. Add the
mince bit by bit, crumble it as it browns, and deglaze
with the meat stock. Season the meats with tomato
purée, the herbs, salt and pepper, cover and simmer
on a low heat for around 30 minutes.
3. Meanwhile, prepare the Béchamel sauce. Melt the
butter in a pot, sprinkle in the flour, and stir till golden
yellow. Stirring constantly, gradually pour in the milk.
Season with salt, pepper, the bay leaf and nutmeg,
and simmer for around 10 minutes in the open pot.
4. Grease a large, square soufflé tin with 1 table-
spoon of butter. Arrange alternate layers of pasta,
meat, Béchamel sauce and grated cheese in the tin.
The final layer should be Béchamel sauce sprinkled
with cheese. Add the rest of the butter on top, in little
flakes.
5. Place the lasagne on the second shelf position
from the bottom and bake for around 55 minutes.
Sprinkle with some grated Parmesan to taste, and
serve.