611970
25
Zoom out
Zoom in
Previous page
1/28
Next page
100 g shrimps
100 g mussel meat
50 g Parmesan cheese, grated
150 g Emmental cheese, grated
Béchamel sauce:
75g butter
50 g tablespoon flour
500 ml milk
Salt, pepper and nutmeg
1 packet cannelloni
Method:
Place onions and butter in a pan and cook gently until transparent. Add spinach and cook
gently as well. Add the crème fraîche, mix and then leave to cool. Add salmon, perch, shrimps
and mussel meat to the spinach and mix. In the meantime prepare the Béchamel sauce. To
do this, melt the butter in a pan, add the flour and stir until golden. Gradually pour in the
milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer with-
out a lid for about 10 minutes. Grease a large rectangular ovenproof dish with 1 tablespoon
of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place
Béchamel sauce between each row of cannelloni. The last layer should be a layer of Bé-
chamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the bake.
MEAT CASSEROLE
Ingredients:
1.5 kg pork escalope
750 g seasoned mince
750 g onions
500 g grated Emmental cheese
200 ml crème fraîche
400 ml yoghurt
Method:
Lightly season the escalopes with salt and pepper and place in the roasting pan. Spread the
seasoned mince over them. Peel the onions, slice in thin rings. Then spread these on top
and sprinkle the grated cheese over the top. Mix crème fraîche and yoghurt together and
pour over.
FISH STEAKS
Ingredients:
600-700 g perch-pike, salmon, or sea trout fillet
150 g grated cheese
250 ml cream
50 g breadcrumbs
1 teaspoon tarragon
Chopped parsley
Salt, pepper
Lemon
Ovenproof dish
Method:
Uses, tables and tips
25
25


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for AEG B9820-5-M at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of AEG B9820-5-M in the language / languages: English as an attachment in your email.

The manual is 0,13 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of AEG B9820-5-M

AEG B9820-5-M User Manual - English - 60 pages

AEG B9820-5-M User Manual - German - 60 pages

AEG B9820-5-M Quick start guide - Dutch - 4 pages

AEG B9820-5-M Manual - Dutch - 28 pages

AEG B9820-5-M User Manual - Dutch - 60 pages

AEG B9820-5-M User Manual - French - 60 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info