Recipe Book

spinach and briefly cook gently. Add crème
fraîche, mix and then leave to cool.
In the meantime prepare the Béchamel sauce:
Melt the butter in a pan, add the flour and cook
until golden, stirring constantly. Gradually pour
in the milk, stirring constantly. Season the sauce
with salt, pepper and nutmeg 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 tablespoon of butter.
Fill the cannelloni with the spinach mixture and
place in the baking dish. Place Béchamel sauce
between 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 appliance: 60 minutes
• Shelf position: 2
Pasta Gratin
Ingredients:
• 1 liter water
• salt
• 250 g tagliatelle
• 250 g cooked ham
• 20 g butter
• 1 bunch of parsley
• 1 onion
• 100 g butter
• 1 egg
• 250 ml milk
• salt, pepper and nutmeg
• 50 g grated Parmesan
Method:
Bring water with a little salt to the boil. Put the
tagliatelle into the boiling salted water and boil
for about 12 minutes. Then drain.
Dice the ham.
Heat butter in a pan.
Chop parsley and peel the onion and chop this
as well. Sweat both in the frying pan.
Grease a baking dish with a little butter. Mix
tagliatelle, ham and sweated parsley and onions
and put into the dish.
Mix egg and milk and season with salt, pepper
and nutmeg and then pour onto the pasta
mixture. Then distribute the Parmesan onto the
dish.
• Time in the appliance: 40 minutes
• Shelf position: 2
Moussaka (for 10 persons)
Ingredients:
• 1 chopped onion
• olive oil
• 1.5 kg minced meat
• 1 tin chopped tomatoes (400 g)
• 50 g grated cheese
• 4 teaspoons breadcrumbs
• salt and pepper
• cinnamon
• 1 kg potatoes
• 1.5 kg aubergines
• butter for frying
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 150 g grated cheese
• 4 tablespoons breadcrumbs
• 50 g butter
Method:
Sweat chopped onion in a little olive oil, then
add the mince and cook stirring.
Add chopped tomatoes, grated Emmental and
breadcrumbs, stir well and bring to the boil.
Then season with salt, pepper and cinnamon
and remove from the hotplate.
Peel the potatoes and cut into 1 cm thick slices,
wash the aubergines and cut into 1 cm thick
slices.
Dry all slices with kitchen paper. Then brown in
a pan with lots of butter.
Steam oven Recipe Book
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