Recipe Book
• instant stock mix
•salt
• white pepper
•oregano
•paprica
•nutmeg
Method:
Sauté the onions in margarine in a pan.
Add the frozen spinach and stir occasion-
ally as the spinach melts. Continue cook-
ing for approximately 5 minutes, season
with 50 g grated cheese, white pepper, in-
stant stock mix, crushed garlic clove and
nutmeg. Bring to the boil and cook for 3-4
minutes. Fill the cannelloni with the mix-
ture.
To make the tomato base, pour the con-
tents of the tin into a long baking dish,
crush the tomatoes using a fork, and sea-
son with salt, white pepper, oregano and
paprika.
Position the stuffed cannelloni on the to-
mato base and sprinkle with the remain-
ing cheese.
– Time in the oven: 27 minutes
– Oven level: 2
Potato Gratin
Ingredients:
• 750 – 800 g potatoes (= approx. 700g
peeled potatoes)
• 200 ml milk
• 50 ml white wine
•100 ml cream
•salt
• pepper
•nutmeg
• 80 – 100 g grated cheese (Gruyere and
Sbrinz)
• approx. 20 g butter
• 1 clove of garlic
Peel the potatoes and cut into 2 – 3 mm
slices.
Grease a baking dish with a little butter
and rub in some finely crushed garlic.
Put the potatoes into the dish and sprin-
kle half of the grated cheese on top.
Mix the milk, white wine and cream, sea-
son well, and pour over the pota-
toes.Sprinkle with the remaining cheese
and drizzle with melted butter.
– Time in the oven: 33 minutes
– Oven level: 1
Pasta Gratin
Ingredients:
• 1 litre 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 on
a ring. Put the tagliatelle into the boiling
salted water and boil for about 12 mi-
nutes. 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 Par-
mesan onto the bake.
– Time in the oven: 45 minutes
– Oven level: 1
Chicory Gratin
Ingredients:
• 8 medium-sized chicories
• 8 slices cooked ham
• 30 g butter
• 30 g flour
• 250 ml vegetable stock
• 5 tbsp milk
• 100g grated cheese
Method:
Halve the chicory and cut out the bitter
core. Then wash carefully and cook in
boiling water for 15 minutes.
ENGLISH
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