Recipe Book

the pan. Place layers of the cabbage and
the rice/ mince mixture in a dish. Put
crème fraîche on top of the dish and
sprinkle cheese over the top.
– Time in the oven: 60 minutes
– Shelf position: 2
Cannelloni
For 4 people.
Ingredients for the filling:
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
• 100 g crème fraîche
• 200 g fresh salmon, cubed
• 200 g Nile perch, cubed
• 150 g shrimps
• 150 g mussel meat
•salt, pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g cheese, grated
• 40 g butter
Method:
Place chopped onions and butter in a
pan and cook gently until transparent.
Add chopped leaf spinach and briefly
cook gently. Add crème fraîche, mix and
then leave to cool. In the meantime pre-
pare the Béchamel sauce: Melt the but-
ter in a pan, add the flour and cook until
golden, stirring constantly. Gradually
pour in the milk, stirring constantly. Sea-
son the sauce with salt, pepper and nut-
meg and simmer without a lid for about
10 minutes. Add salmon, perch, shrimps,
mussel, meat, salt and pepper to the
cooled spinach and mix. Grease a large
rectangular ovenproof dish with 1 table-
spoon of butter. Fill the cannelloni with
the spinach mixture and place in the
baking dish. Place Béchamel sauce be-
tween each row of cannelloni. The last
layer should be a layer of Béchamel
sauce sprinkled with cheese. Place the
rest of the butter in small knobs on the
top of the dish.
– Time in the oven: 55 minutes
– Shelf position: 1
Chicory Gratin
For 4 people.
Ingredients:
• 8 medium-sized chicories
• 8 slices cooked ham
• 30 g butter
• 1.5 tablespoons flour
• 150 ml vegetable stock (from the
chicory)
• 5 tablespoons milk
• 100 g grated cheese
Method:
Halve the chicory and cut out the bitter
core. Then wash carefully and steam for
15 minutes in boiling water. Take chicory
halves out of the water, refresh in cold
water and put the halves together again.
Then wrap each one in a slice of ham
and place in a greased baking dish. Melt
the butter and add flour. Sautée briefly
and then pour in vegetable stock and
milk and bring to the boil. Stir 50 g
cheese into the sauce and pour over the
chicory. Then sprinkle the rest of the
cheese over the dish.
– Time in the oven: 35 minutes
– Shelf position: 2
Franconian Dumpling Pan
For 6-8 people.
Ingredients:
• Approx. 1000 g turkey strips
• 1 small tin mushrooms (small heads)
• 500 g chopped onions
• 1 kg dumpling dough
• 400 g grated cheese
• 250 ml cream
Method:
Season the turkey strips with salt, pep-
per, paprika etc. Sauté the chopped on-
ions. Drain the mushrooms thoroughly.
Then mix together the meat, onions and
mushrooms and put into an oven dish.
Mix the dumpling dough and cheese to-
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