18
RECIPES FOR EXPRESS COOK MENUS
GRATIN (EC-8)
Spinach gratin
Ingredients
0,5 kg 1,0 kg
150 g 300 g leaf spinach (defrosted, drained)
15 g 30 g onion (finely chopped)
salt, pepper, nutmeg
150 g 300 g boiled po tato es (sliced)
35 g 75 g co oked ham (diced)
50 g 100 g crème fraîche
1 2 eggs
40 g 75 g grated cheese
Preparation
1. Mix together the leaf spinach with the o nion
and season with salt, pepper and nutmeg.
2. Grease the gratin dish. Place alternate layers of
po tato slices, diced ham and spinach in the
dish. The top layer should be spinach.
3. Mix the egg s with crème fraîche, add salt and
pepper and pour over the vegetables.
4. Cover the gratin with the grated cheese.
5. Place o n the turntable and co o k on EXPRESS
CO O K EC-8, “Gratin”.
6. After cooking, let stand for 5-10 minutes.
Preparation
1. G rease the gratin dish and place alternate
layers o f po tato slices and courgette in the dish.
2. Mix the egg s with crème fraîche, seaso n with
salt, pepper and garlic and pour over the
vegetables.
3. Cover the gratin dish with the grated G ouda
cheese.
4. Finally sprinkle the gratin with sunflower kernel.
5. Place o n the turntable and co o k on EXPRESS
CO O K EC-8, “Gratin”.
6. After cooking, let stand for 5-10 minutes.
GRATIN ATED FISH FILLET (EC-7)
Fish esterhazy
Ingredients
0,5 kg 1,0 kg
230 g 450 g fish fillet
100 g 200 g leeks (cut into rings)
20 g 40 g onion (finely sliced)
40 g 100 g carro t (grated)
10 g 10 g butter or margarine
salt, pepper and nutmeg
1 tbsp 1
1
/
2 tbsp lemon juice
50 g 100 g crème fraîche
50 g 100 g Gouda (grated)
Preparation
1. Put vegetables, butter and the spices into a
cassero le dish and mix well. Cook for 2-6
minutes on 100 P depending o n weight.
2. Wash the fish, dry and sprinkle with lemon
juice and salt.
3. Mix the crème fraîche with the vegetables and
season ag ain.
4. Put half of the vegetables in a gratin dish. Place
the fish o n top and cover with the remaining
vegetables.
5. Spread the G ouda o ver the top, place o n the
turntable and cook on EXPRESS CO O K EC-7,
“Gratinated Fish Fillet”.
8. After cooking let stand for approx. 5 minutes.
GRATIN (EC-8)
Potato-courgette-gratin
Ingredients
0,5 kg 1,0 kg
200 g 400 g boiled po tato es (sliced)
115 g 230 g courg ette (finely sliced)
75 g 150 g crème fraîche
1 2 eggs
1
/
2 1 clove of garlic (crushed)
salt, pepper
40 g 75 g grated G ouda cheese
sunflo wer kernel
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