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heat. When the onions are brown, move
them to the bottom of the pan and add
some meat broth. Gradually pour the re-
maining meat broth and the wine over
the leg of lamb and turn it after about
2/3 of the cooking time. When it has fi-
nished cooking, switch off the oven and
leave the leg of lamb in the oven for
about 10 minutes.
Loosen the pan juices with a little wa-
ter, thicken with corn starch and season
to taste. Leg of lamb is complemented
very well by green beans and au gratin
potatoes.
Pork steaks
Ingredients:
4 pork steaks (200 g each), 1 tsp salt,
a few dashes of Tabasco, 2 tsp paprika,
3 TBSP oil
Preparation:
Prepare a marinade from the Tabasco,
paprika and oil and marinated the steaks
about 2 hours. Place the seasoned steaks
on the grate, insert in oven at third level
from the bottom and grill the steaks at
230°C with top and bottom heat about
10 minutes on each side. TIP: To save
time you can use ready-to-grill steaks.
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:
48
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Cook the noodles according to the in-
structions 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 but-
ter and flour, and then add the milk and
wine. Cook 5 minutes, stirring constant-
ly, 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 la-
yer 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.
Steamed trout
Preparation time: 30 minutes
Ingredients:
4 trout (200 g each), 4 stalks parsley,
juice of 1 lemon, salt and pepper, 4 pi-
eces of aluminum foil
Preparation:
Pre-heat the compact cooker for 5 mi-
nutes at 230 °C top and bottom heat.
Season the trout and rub with lemon jui-
ce. Wrap each trout in a piece of alumi-
num 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 baking 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
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