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DE
in oven at third level from the bottom
and grill the steaks at 220°C with top
EN
and bottom heat about 10 minutes on
each side. TIP: To save time you can use
FR
ready-to-grill steaks.
NL
Lasagna
IT
Preparation time: 90 minutes
Ingredients: 250 g lasagna noodles,
ES
500 g ground beef and port, 2 TBSP oil,
2 onions, ½ tsp oregano, 1 tsp paprika
PL
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 accord-
ing 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, pa-
prika and 1/2 tsp salt and set the mix-
ture 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.
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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 la-
sagna 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.
Mixed vegetables
Ingredients: 1000 g seasonal mixed
vegetables, prepared, 1-2 TBSP mixed
herbs, 1 tsp spices for vegetables
Preparation: Cut larger vegetables into
fine strips. Mix the vegetables with the
spices and distribute on 10 pieces of
aluminum foil. Add butter in flakes,
if desired. Take the foil by the corners
and twist together to form small pack-
ages. 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 vegeta-
bles. After cooking, sprinkle the vegeta-
bles with fresh chopped herbs.
Stand 21.2.2020
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