Electrolux EMS26203O Manual De Usuario página 48

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Spinach gratin
0.5 kg 1.0 kg 1.5 kg
150 g 300 g 450 g leaf spinach,
15 g
5 g
150 g 300 g 450 g boiled potatoes,
35 g
50 g
1
40 g
Potato and courgette gratin
0.5 kg 1.0 kg 1.5 kg
5 g
200 g
115 g
75 g
1
½
40 g
10 g
defrosted,
drained
30 g 45 g onion, finely
chopped
salt, pepper and
nutmeg
10 g 15 g butter or
margarine to
grease the dish
sliced
75 g 110 g cooked ham,
diced
100 g 150 g crème fraîche
2 3 eggs
75 g 115 g grated cheese
10 g 15 g butter or
margarine to
grease the dish
400 g 600 g boiled potatoes,
sliced
230 g 345 g courgette, finely
sliced
150 g 225 g crème fraîche
2 3 eggs
1 2 clove of garlic,
crushed
salt and pepper
80 g 120 g Gouda, grated
20 g 30 g sunflower
kernels
1.
Mix together the leaf spinach with the
onion and season with salt, pepper and
nutmeg.
2.
Grease the gratin dish. Place alternate
layers of potato slices, diced ham and
spinach in the dish. The top layer
should be spinach.
3.
Mix the eggs with crème fraîche, add
salt and pepper and pour over the
gratin.
4.
Cover the gratin with the grated
cheese.
5.
Place on the low rack and cook on auto
cook "Gratin".
6.
After cooking, stand for 5-10 min.
1.
Grease the gratin dish and place
alternate layers of potato slices and
courgette in the dish.
2.
Mix the eggs with crème fraîche,
season with salt, pepper and garlic and
pour over the gratin.
3.
Sprinkle the Gouda cheese over the
gratin.
4.
Finally sprinkle the gratin with
sunflower kernels.
5.
Place on the low rack and cook on auto
cook "Gratin".
6.
After cooking, stand for 5-10 min.