Recipe Book

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
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
Vegetable spaetzle
Ingredients for 2 people:
• 250 g fresh spaetzle
• 2 medium sticks celery, approximately 100 g
• 1 large carrot, approximately 150 g
• 1 tablespoon butter
• 50 ml bouillon
• 100 g plain cream cheese or cream cheese with
herbs (e.g. Cantadou)
• salt
• freshly ground black pepper
• 1/2 bunch chives
• 30 g grated cheese, e.g. Sbrinz or Parmesan
• 100 ml single cream
Method:
Put the spaetzle into a buttered baking dish.
Prepare and dice the celery and carrot. Sauté
briefly in butter in the frying pan. Add the
bouillon, cover and cook the vegetables for 5
minutes. Remove the pan from the heat. Stir in
the cream cheese. Season the vegetables with
salt and pepper.
Pour the vegetable sauce over the spaetzle.
Using scissors chop the chives over the dish.
Sprinkle with the grated cheese and drizzle with
cream.
• Time in the appliance: 12 minutes
• Shelf position: 2
Pasta Gratin
Ingredients:
• 1 liter 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. Put the
tagliatelle into the boiling salted water and boil
for about 12 minutes. Then drain.
Dice the ham.
Microwave combi-oven Recipe Book
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