Unold 68855 Notice D'utilisation page 35

When onions are brown, turn the meat and pour
1/8 l hot water together with the cloves into the
roasting pan. Finish roasting the meat.
After is has finished roasting, leave the crispy
pork shoulder in the over for about 10 minutes.
Pour the pan juices from the drip pan into a
pot, add the prunes (cut in thin strips) and let
simmer on the stove for a while. Add the cream
before serving.
lasagna
Preparation time: 90 minutes
Ingredients:
250 g lasagna noodles, 500 g ground beef and
port, 2 TBSP oil, 2 onions, ½ tsp oregano, 1 tsp
paprika powder, 1 tsp salt, 70 g, tomato paste,
2 TBSP butter, 2 TBSP flour , ½ l milk, ¼ l dry
white wine, ½ tsp salt, 2 pinches pepper, 100 g
grated Swiss cheese, 50 g grated Parmesan
cheese, 3 TBSP sweet cream, butter for the pan
Preparation:
Cook the noodles according to the instructions
on the package and then place in cold water.
Chop the onions and brown in the oil in a pan on
the stove. Add the ground meat and fry, stirring
occasionally. Add oregano, paprika and 1/2 tsp
salt and set the mixture aside.
In a pot, prepare a roux from the butter and
flour, and then add the milk and wine. Cook 5
minutes, stirring constantly, then season with
salt and pepper.
Grease a casserole form and cover the bottom
with lasagna noodles. In layers, add some the
meat mixture and then sauce. Repeat in thin
layers; the top layer should be lasagna noodles.
Pour the rest of the sauce over the lasagna and
top with cheese and cream.
Cover the form with aluminum foil and place on
the grate at the bottom level of the oven; bake
at 200°C with top and bottom heat for about 45
minutes. After 2/3 of the baking time remove
the foil.
sauerkraut casserole
Preparation time: 80 minutes
Ingredients:
800 g sauerkraut, 1/8 l meat broth, 1/8 l apple
juice, 1 bay leaf, 2 juniper berries, 1 large red
bell pepper, 100 g lean bacon, 500 g cooked
potatoes, 2 TBSP white wine, 2 TBSP sour
cream, 1 TBSP butter, butter for the form
Preparation:
Steam the sauerkraut in a pot on the stove toge-
ther with the meat broth, apple juice and spices
for about 35 minutes.
Prepare and wash the bell pepper and cut into
strips.
Dice the bacon and fry in a pan until crispy. Add
the bell pepper and sauté briefly.
Peel the potatoes and slice into thin rounds.
Mix the sauerkraut with the bacon, bell pepper
and wine, put in the casserole form and cover
with the sliced potatoes.
Mix the parsley with the sour cream and spread
this mixture over the potatoes. Add the butter
in flakes.
Bake the casserole at the second level from the
bottom at 200 °C with top and bottom heat for
about 25 minutes.
steamed trout
Preparation time: 30 minutes
Ingredients:
4 trout (200 g each), 4 stalks parsley, juice of
1 lemon, salt and pepper, 4 pieces of aluminum
foil
Preparation:
Pre-heat the compact cooker for 5 minutes at
250 °C top and bottom heat.
Season the trout and rub with lemon juice.
Wrap each trout in a piece of aluminum foil
which has been greased with butter so the skin
does not stick to the foil.
Place the wrapped trout in the oven on the ba-
king sheet at the second level from the bottom
and steam at 180°C with top and bottom heat
for about 20 minutes.
TIP:
Serve this traditional dish with boiled potatoes,
melted butter and lemon slices. Trout is also
very tasty with horseradish cream.
Mixed vegetables
Ingredients:
1000 g seasonal mixed vegetables, prepared,
1-2 TBSP mixed herbs, 1 tsp spices for vege-
tables
Preparation:
Cut larger vegetables into fine strips.
Mix the vegetables with the spices and distri-
bute on 10 pieces of aluminum foil. Add butter
in flakes, if desired.
Take the foil by the corners and twist together to
form small packages.
Place the wrapped vegetables on the baking
sheet and cook in the oven at 180 °C with top
and bottom heat for about 30 minutes. The
cooking time can vary depending on the type of
vegetables.
After cooking, sprinkle the vegetables with fresh
chopped herbs.
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