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Scroll through this Siemens catalogue valid from - to - to see the latest deals. On 2 pages of the current offer, you will find the best goods from the Electronics category. This Siemens catalogue offers discounts on more than 2 products, making sure you get the best deal on the things you buy! If you want to save on your next shopping trip to Siemens, don't forget to look through the entire catalogue from page 1 to page 2. On the current page you will find promotions on basic; however, this catalogue from Siemens offers many other promotions like oven. If you want to shop smart and save on your next shopping trip to Siemens, don’t miss the latest catalogues full of amazing prices and wonderful deals. Come back to Top Offers every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

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Peppery Mushroom Moussaka Temperature Grills & Baked Dishes Function Time Level Skill Yield Тype SIEMENS Peppery Mushroom Moussaka Function Temperature Time Level 5 C Skill Yield Туре Basic 4 portions Savoury Eggless 60-75 2 E A vegetarian variation of the Greek classic, this moussaka has a peppery mushroom filling, layered with grilled eggplant and topped with decadent béchamel sauce. 1 C Top/bottom heating 180° C minutes Ingredients Method For the eggplant layers: 1kg Large eggplants sliced into ½" thick round slices For the eggplant layers: 1. Sprinkle salt on the eggplant slices and leave them aside in a col- ander for about 20 minutes. This will release any bitter juices and dehydrate them a little. 2. After 20 minutes, gently squeeze the slices, brush with olive oil on both sides and lay on the wire rack. Grill for 5-6 minutes on each side. The eggplant may not cook all the way through, but the edges must turn golden brown and crisp. Keep these aside for later. 2tbsp Olive oil, for brushing Salt and pepper to taste For the mushroom filling: 1tbsp Butter 1tbsp Extra virgin olive oil 6 Rosemary sprigs 2 Bay leaves 2tbsp Garlic, chopped fine 1tbsp Pepper, freshly ground 400g Fresh mushrooms, chopped fine 2tbsp Dried mushroom, powdered 2tbsp Tomato puree ½tsp Salt 3. For the mushroom filling: 1. Heat the butter and olive oil in a pan. Keep the flame on medium so the butter doesn't burn. Add the rosemary and bay leaf and sauté until fragrant. Add garlic and sauté till golden. Add crushed pepper and stir fry for 30 seconds until fragrant. Add the mushrooms to the pan and stir well. Cook until they release their juices. Once the mushrooms are soft and cooked through, add in the dried mushroom powder. Cook the mixture till it dries out completely and then add tomato puree and salt. Mix well and sauté till almost dry. Keep aside. 2. For the béchamel (white) sauce topping: 3tbsp Butter 2 Sprigs rosemary 1 Bay leaf 3tbsp Refined flour 750ml Milk For the béchamel (white) sauce topping: Melt the butter. Add the rosemary and bay leaf. Sauté till fragrant. 2. Add the flour and stir in. Cook for about 1 minute till mixture begins to colour slightly. Add the milk in a steady stream and vigorously whisk while you do. 1. ½tsp_Nutmeg powder Salt to taste

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