Recipes - Silvercrest SGBR 1500 D1 KAT Bedienungsanleitung Und Sicherheitshinweise

SilverCrest SGBR 1500 D1 KAT

15. Recipes

Meatballs
Ingredients:
1 kg mixed beef and pork mince
2 onions, finely chopped
100 g flour / breadcrumbs
2 eggs
50 g mustard
30 g grated cheese (strong)
3 tsp parsley, finely chopped
2 tsp marjoram
2 tsp sweet paprika
3 tsp black pepper, freshly ground
2 tsp salt
Method:
Insert the baking tray (10) onto the middle shelf (3), so that it can collect any drips. Preheat the
oven for 10 minutes to 230 °C using top heat.
Put all the ingredients in a large bowl and mix thoroughly. Now shape into balls of around 125 g
each. Spread the meatballs evenly over the grill tray (15). Cook the meatballs on the top shelf (3)
for about 15 minutes on each side.
Spinach and salmon lasagne
Ingredients:
250 g creamed spinach (frozen)
125 g wild salmon fillet (frozen)
Lasagne sheets
100 g crème fraîche
50 g cheese, grated
Oil for greasing
salt
pepper
nutmeg
Method:
Put the spinach in a pan and defrost over a low heat. Season with salt, pepper and nutmeg. Allow
the salmon to only defrost slightly, then cut into pieces. Grease a 0.8 litre square dish and line the
base with lasagne sheets. Then spread half the salmon and spinach over it, cover with lasagne
sheets again and spread the remaining salmon and spinach over until the dish is nearly full. For the
final layer, top with more lasagne sheets and cover with crème fraîche. Sprinkle the cheese over the
top and then bake on the middle shelf (3) for approx. 50 minutes in the oven, which you have
preheated for 10 minutes to 180 °C with top/bottom heat.
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