AEG Electrolux EMS 2688 Specifications download pdf (Page 35)

ENGLISH

MEAT, FISH & POULTRY

Greece

AUBERGINES STUFFED WITH MINCED

MEAT

Total cooking time: approx. 17-22 minutes

Utensils: bowl with lid (1 litre size)

shallow oval gratin dish with lid

(approx. 30 cm long)

Ingredients

2 aubergines, less stalks (app. 250 g)

3 tomatoes (app. 200 g)

1 tbsp olive oil to grease the dish

2 onions (100 g), chopped

4 mild green chillies

200 g mince (beef or lamb)

2 garlic cloves, crushed

2 tbsp parsley, chopped

salt & pepper

pink paprika

60 g Feta cheese, diced

Tip:

You can substitute courgettes for the aubergines.

1. Cut the aubergines in half lengthways. Scoop out

the flesh with a teaspoon to leave a shell about 1

cm thick. Sprinkle the aubergines with salt and

dice the scooped-out flesh.

2. Remove the skin from two of the tomatoes and

chop them up, having first cut out the stalks.

3. Grease the bottom of the bowl with the olive oil.

Add the onions. Cover and cook.

approx. 2 min. 900 W

4. Remove the stalks and seeds from the chillies and

cut them into rings. Retain a third for the garnish.

Mix the minced meat with the diced aubergines,

onions and tomatoes, the chilli rings, the crushed

garlic clove and the parsley. Season to taste.

5. Dry the aubergine halves. Fill with half of the

mince mixture, spread the sheep's cheese on top,

and then add the rest of the filling.

6. Arrange the aubergine halves in the greased

ovenproof dish, place the dish on the low rack

and cook.

11-13 min. 630 W

Garnish the aubergine halves with the chilli rings

and slices of tomato and continue cooking.

4-7 min. 630 W

Allow the aubergines to stand for about 2 minutes

after cooking.

Germany

ALMOND TROUT

Total cooking time: approx. 16-19 minutes

Utensils: shallow oval gratin dish

(ca. 32 cm lang)

Ingredients

4 trout (200 g), trimmed

juice of one lemon

salt

30 g butter or margarine

5 tbsp flour (50 g)

1 tsp butter or margarine to grease the dish

50 g almond flakes

1. Wash and dry the trout and sprinkle with lemon

juice. Apply salt to the interior and exterior of the

fish and leave to stand for 15 minutes.

2. Melt the butter.

1 min. 900 W

3. Dry the fish, spread on the butter and roll in the

flour.

4. Grease the dish. Put the trout in the dish and cook

on the low rack. Two thirds through the cooking

period turn the trout and scatter the almonds over

them.

15-18 min. 450 W

Allow the almond trout to stand for 2 minutes after

cooking.

Tip:

Suitable accompanying dishes are parsley

potatoes and a green salad.

1. EX-72D-EU English T2 19/04/2005 10:18 Page 33

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