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Pasta Gratin

Ingredients:

• 1 litre 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 on a

ring. Put the tagliatelle into the boiling sal-

ted water and boil for about 12 minutes.

Then drain.

Dice the ham.

Heat butter in a pan.

Chop parsley and peel the onion and chop

this as well. Sweat both in the frying pan.

Grease a baking dish with a little butter.

Mix tagliatelle, ham and sweated parsley

and onions and put into the dish.

Mix egg and milk and season with salt,

pepper and nutmeg and then pour onto the

pasta mixture. Then distribute the Parme-

san onto the bake.

– Time in the appliance: 45 minutes

– Shelf position: 1

– For steam ovens: add 300 ml of water

into the water drawer.

Chicory Gratin

Ingredients:

• 8 medium-sized chicories

• 8 slices cooked ham

• 30 g butter

• 1.5 tablespoons flour

• 250 ml vegetable stock (from the chico-

ry)

• 5 tablespoons milk

• 100 g grated Emmental 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, re-

fresh in cold water and put the halves to-

gether again. Then wrap each one in a slice

of ham and place in a greased baking dish.

Melt the butter on a ring and add flour.

Sautée briefly and then pour in vegetable

stock and milk and bring to the boil.

Stir 50 g Emmental cheese into the sauce

and pour over the chicory. Then sprinkle

the rest of the cheese over the bake.

– Time in the appliance: 35 minutes

– Shelf position: 1

– For steam ovens: add 200 ml of water

into the water drawer.

DESSERTS

Flan Caramel

Ingredients:

• 100 g sugar

• 100 ml water

• 500 ml milk

• 1 vanilla pod

• 100 g sugar

• 2 eggs

• 4 egg yolks

Other:

• 6 small soufflé dishes

Method:

Place 100 grams of sugar into a saucepan,

add the water and then bring to a boil.

Cook to a light brown syrup and melt to a

light brown caramel. Then immediately

pour into 6 small soufflé dishes so that the

bottom is covered with caramel. Put the

milk into a saucepan and halve the vanilla

pod. Use a knife to scrape out the seeds

and add these to the milk. Warm the milk

to about 90 °C. (Do not let it boil.) Mix the

eggs and egg yolks with 100 grams of sug-

ar. (Do not cream.) Slowly add the warm

milk to the egg sugar mixture. Then put in-

to the dishes.

– Amount of water to be put into the water

drawer: 400 ml

– Time in the appliance: 30 minutes

– Shelf position: 2

Coconut pudding

Ingredients:

• 250 ml milk

• 370 g coconut milk