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SilverCrest SGB 1200 C1
128 - Español
15. Recetas
Lasaña de espinacas y salmón
Ingredientes:
250 g de espinacas a la crema (congeladas)
125 g de filete de salmón salvaje (congelado)
4 láminas de lasaña
100 g de crema fresca
50 g de queso rallado
Aceite para engrasar
Sal
Pimienta
Nuez moscada
Preparación:
Poner las espinacas en una cazuela y dejar descongelar con calor bajo. Aderezar al gusto con
sal, pimienta y nuez moscada. Dejar descongelar el salmón solo ligeramente y después cortar en
trozos. Engrasar un molde para horno cuadrado de 0,8 litros aprox. y cubrir el fondo del molde
con láminas de lasaña. Distribuir por encima la mitad del salmón y las espinacas, cubrir de nuevo
con láminas de lasaña y distribuir encima el resto de las espinacas y el salmón, hasta que el molde
esté casi lleno. La última capa es de láminas de lasaña y sobre ella se distribuye la crema fresca.
Esparcir queso por encima y hornear en el nivel medio (2) durante 50 minutos aprox. en el horno
precalentado a 180°C con calor superior/inferior durante 10 minutos.
Muffins de limón
Ingredientes para 6 muffins:
80 g de azúcar
1 cucharada de azúcar vainillado
1 huevo (M)
50 ml de aceite de girasol
100 ml de leche
El zumo y la ralladura de ½ limón sin tratar
160 g de harina
2 cucharaditas de levadura en polvo
Una pizca de sal
Preparación:
Precalentar el horno 10 minutos a 200°C con calor superior/inferior. Mezclar el azúcar y el
azúcar vainillado con el aceite y batir junto con el huevo hasta que forme espuma. Añadir la leche,
el zumo de limón y la ralladura y remover de nuevo. Mezclar la harina, la levadura en polvo y la
sal y remover a fondo con los otros ingredientes. Llenar 6 moldes para muffins hasta los 2/3 con la
masa y hornear 25 minutos aprox. en la bandeja de horno (10), en el nivel medio (2). Dejar
enfriar sobre una parrilla.
130


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