• Time in the appliance: 75 minutes
• Shelf position: 2
1.21 Cheese Cake
Ingredients for the base:
• 150 g flour
• 70 g sugar
• 1 packet vanilla sugar (approximately
8 g)
• 1 egg
• 70 g softened butter
Ingredients for the cheese cream:
• 3 egg whites
• 50 g raisins
• 2 tablespoons rum
• 750 g low fat quark
• 3 egg yolks
• 200 g sugar
• juice of one lemon
• 200 g crème fraîche
• 1 packet of custard powder, vanilla
flavour (40 g or the corresponding
amount of powder for making
pudding of 500 ml milk)
Other:
• Black springform baking tin with 26
cm diameter, greased
Method:
Sieve flour into a bowl. Add the rest of
the ingredients and mix with a hand-held
mixer. Then put the mixture in the fridge
for 2 hours.
Cover the greased bottom of the
springform tin with about 2/3 of the
mixture and prick several times with a
fork.
Form an edge about 3 cm high with the
rest of the mixture.
Beat the egg whites with a hand-held
mixer until forming peaks. Wash the
raisins, let them drain well, sprinkle with
the rum and leave to soak.
Put low fat quark, egg yolks, sugar,
lemon juice, crème fraîche and the
custard powder in a mixing bowl and mix
together well.
To finish, carefully fold the beaten egg
whites and the raisins into the quark
mixture.
• Time in the appliance: 85 minutes
• Shelf position: 2
1.22
Cannelloni
Ingredients for the filling:
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
• 100 g crème fraîche
• 200 g fresh salmon, cubed
• 200 g Nile perch, cubed
• 150 g shrimps
• 150 g mussel meat
• salt, pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g cheese, grated
• 40 g butter
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.
• Time in the appliance: 60 minutes
• Shelf position: 2
ENGLISH
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