Recipe Book

• 250 g quark (half fat)
• 50 ml crème fraîche
• 1 egg
• 50 g cheese, grated, e.g. Parmesan
• 1 clove of garlic
• salt
• freshly ground black pepper
• 2 – 3 slices ham
• 1 heaped tablespoon breadcrumbs
• flakes of butter
Method:
Cut the leeks into 1 cm thick rings and
cook in boiling salted water for 5
minutes. Pour off the water and drain
well. Cut the ham into strips.
Stir the quark, crème fraîche, eggs and
2/ 3 of the cheese together. Crush the
garlic into the mixture and stir it in. Finally
add the leeks and ham. Season with salt
and pepper. Put into a buttered baking
dish immediately.
Mix the remaining cheese and
breadcrumbs together and sprinkle over
the dish. Sprinkle generously with flakes
of butter.
• Time in the appliance: 40 minutes
• Shelf position: 1
10.6 Stuffed canneloni
As a starter for 4 people
As a main course for 2 people
Ingredients:
• 1 onion, finely chopped
• 1 teaspoon margarine
• 1 clove of garlic
• 1 packet of frozen leaf spinach (300
g)
• 100 g grated cheese
• 1 tin tomatoes (400 g)
• 10 cannelloni tubes (uncooked)
• instant stock mix
• salt
• white pepper
• oregano
• paprika
• nutmeg
Method:
Sauté the onions in margarine in a pan.
Add the frozen spinach and stir
occasionally as the spinach melts.
Continue cooking for approximately 5
minutes, season with 50 g grated
cheese, white pepper, instant stock mix,
crushed garlic clove and nutmeg. Bring
to the boil and cook for 3 - 4 minutes. Fill
the cannelloni with the mixture.
To make the tomato base, pour the
contents of the tin into a long baking
dish, crush the tomatoes using a fork,
and season with salt, white pepper,
oregano and paprika.
Position the stuffed cannelloni on the
tomato base and sprinkle with the
remaining cheese.
• Time in the appliance: 30 minutes
• Shelf position: 1
10.7 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: 45 minutes
• Shelf position: 1
10.8 Vegetable spaetzle
Ingredients for 2 people:
• 250 g fresh spaetzle
ENGLISH 21