Recipe Book

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.
Grease a large rectangular ovenproof dish
with 1 tablespoon of butter. Layer
alternately a layer of pasta sheets, meat
sauce, Béchamel sauce and mixed cheese
in the dish. 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: 55 minutes
• Shelf position: 1
Cannelloni
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 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: 55 minutes
• Shelf position: 1
Potato Gratin
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and
nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 200 ml milk
• 200 ml cream
• 4 tablespoons butter
Method:
Peel potatoes, slice thinly, dry and then
season.
Rub an ovenproof baking dish with a clove
of garlic and then grease the dish with a
little butter.
Spread half of the seasoned potato slices in
the dish and sprinkle some of the grated
cheese over them. Layer the rest of the
potato slices over this and spread the rest
of the grated cheese on top.
Crush the second clove of garlic and beat it
together with the milk and the cream. Pour
the mixture over the potatoes and spread
the rest of the butter in small knobs on the
gratin.
• Time in the appliance: 65 minutes
• Shelf position: 2
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