Recipe Book

• salt, pepper and nutmeg
Put together with:
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Method:
• Place chopped onions and butter in a pan
and cook gently until transparent. Add
chopped leaf spinach and briefly cook
gently. Add crème fraîche, mix and then
leave to cool. In the meantime prepare
the Béchamel sauce: Melt the butter in a
pan, add the flour and cook until golden,
stirring constantly. Gradually pour in the
milk, stirring constantly. Season the sauce
with salt, pepper and nutmeg and simmer
without a lid for about 10 minutes. Add
salmon, perch, shrimps, mussel meat, salt
and pepper to the cooled spinach and
mix. Grease a large rectangular ovenproof
dish with 1 tablespoon of butter. Fill the
cannelloni with the spinach mixture and
place in the baking dish. Place Béchamel
sauce between each row of cannelloni.
The last layer should be a layer of
Béchamel sauce sprinkled with cheese.
Place the rest of the butter in small knobs
on the top of the dish.
– Oven level: 1
18 - CONVENIENCE CAKE
The instructions regarding time and
temperature are on the packaging. Follow
the manufacture´s instructions.
19 - CONVENIENCE PIZZA
The instructions regarding time and
temperature are on the packaging. Follow
the manufacture´s instructions.
20 - CONVENIENCE POTATO TYPES
The instructions regarding time and
temperature are on the packaging. Follow
the manufacture´s instructions.
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