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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
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