Aeg-Electrolux BP7304001M Recipe Book download pdf (Page 24)

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.

17 - 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

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• 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 chop-

ped 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. Sea-

son the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 mi-

nutes. 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.

18 - CONVENIENCE CAKE

The instructions regarding time and temperature are on the packaging. Follow the manu-

facture´s instructions.

19 - CONVENIENCE PIZZA

24 Helpful hints and tips

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Aeg-Electrolux BP7304001M Recipe Book Page 24