Recipe Book

• Time in the appliance: 45 minutes
• Shelf position: 1
Chicory Gratin
Ingredients:
• 8 medium-sized chicories
• 8 slices cooked ham
• 30 g butter
• 1.5 tablespoons flour
• 150 ml vegetable stock (from the chicory)
• 5 tablespoons milk
• 100 g grated cheese
Method:
Halve the chicory and cut out the bitter core.
Then wash carefully and steam for 15 minutes in
boiling water.
Take chicory halves out of the water, refresh in
cold water and put the halves together again.
Then wrap each one in a slice of ham and place
in a greased baking dish.
Melt the butter and add flour. Sautée briefly and
then pour in vegetable stock and milk and bring
to the boil.
Stir 50 g cheese into the sauce and pour over
the chicory. Then sprinkle the rest of the cheese
over the dish.
• Time in the appliance: 19 minutes
• Shelf position: 1
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
Stuffed mushrooms
Ingredients for 3 people:
• 6 large mushrooms
• 1 tablespoon butter
• salt
• pepper
• lemon juice
• 1 small beef tomato, chopped, about 150 g
• 1/2 bunch parsley, chopped
• several basil leaves, chopped
• 1 slice of white bread, torn into pieces
• 75 g Gorgonzola, cubed
• 3 tablespoons cream
Method:
Clean the mushrooms. Then twist out the stalks
and cut into small dice. Season with salt and
pepper and drizzle over the lemon juice.
Mix the seasoned mushroom stalks with the
beef tomato, parsley and basil, bread,
gorgonzola and cream, then season with salt and
pepper. Stuff the mushroom caps and place in a
buttered baking dish.
• Time in the appliance: 15 minutes
• Shelf position: 1
Stuffed tomatoes
Ingredients for 2 people:
Microwave Oven Recipe Book
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