Specifications

Cover the dough pieces with mozzarella and tomatoes and bake for approx. 15 minutes

in the oven at 235°C using the pizza function. After cooking cover the pizza with rocket

salad, ham and fresh parmesan.

Lasagna

Tomato meat filling

1 onion

2 garlic cloves

1 carrots

1 stalk celery

3 table spoon olive oil

400 g minced meat (beef or beef and pig)

800 g tomatoes cut in pieces (tin)

1/8l milk

1/8l red wine

1 bay leaf, salt, pepper, sugar

Peal, cut and clean onions, garlic, carrots and cut in small pieces. Heat the oil in frying pan

and stir-fry vegetables and minced meat. Add the milk, red wine, tomatoes and bay leaf

and let it simmer for 30 minutes. Stir from time to time. Take out the bay leave and season

with salt, pepper and a pinch of sugar to taste.

Béchamelsauce

1/2 l milk

50 g butter

2 table spoon flour

100 g parmesan, fresh grated

approx. 350 g Lasagna pasta (not pre- cooked)

Heat the milk and butter. Add flour and combine. Let mixture cook for 2 minutes on high

heat. Take from heat and fold in half of the parmesan.

Preheat the oven to 190°C using convection heat. Cover the bottom of a big heat resisted

casserole dish, spread one third of the tomatoe-meat filling on top of the Lasagna and cover

with sauce. Repeat this order of layers until the filling and the sauce are finished. Cover

with parmesan and place in the hot oven. Bake at 190°C using convection heat for approx.

30 minutes.

Coal fish with spinach crust

2 slices of toast

100 g spinach leaves (defrosted)

2 chopped rehydrated sun-dried tomatoes

80 g halloumi cheese

1 garlic clove

3 table spoons cream

salt, pepper

400 g coal fish filets

3teaspoonlemonjuice

1 table spoon oil