and season with salt, white pepper,
oregano and paprika.
Position the stuffed cannelloni on the
tomato base and sprinkle with the
remaining cheese.
• Time in the appliance: 30 minutes
• Shelf position: 1
5.4 Stuffed mushrooms
Ingredients for 3 people:
• 6 large mushrooms
• 1 tablespoon butter
• salt
• pepper
• lemon juice
• 1 small beef tomato, chopped, about
150 g
• 1/2 bunch parsley, chopped
• several basil leaves, chopped
• 1 slice of white bread, torn into pieces
• 75 g Gorgonzola, cubed
• 3 tablespoons cream
Method:
Clean the mushrooms. Then twist out the
stalks and cut into small dice. Season
with salt and pepper and drizzle over the
lemon juice.
Mix the seasoned mushroom stalks with
the beef tomato, parsley and basil,
bread, gorgonzola and cream, then
season with salt and pepper. Stuff the
mushroom caps and place in a buttered
baking dish.
• Time in the appliance: 15 minutes
• Shelf position: 1
5.5 Stuffed tomatoes
Ingredients for 2 people:
• 4 large tomatoes, each approximately
300 g
• 1 small courgette, approximately 80 g
• 60 g mushrooms
• 1 shallot
• 2 tablespoons oil
• 100 g cooked rice
• 50 ml vegetable bouillon
• 75 g mozzarella
• 1 tablespoon chopped parsley
• salt
• freshly ground black pepper
Method:
Cut a lid off each of the tomatoes. Using
a teaspoon scoop out the inside to leave
an edge of approximately 1 cm. Chop
the tomato flesh finely. Prepare the
courgette and cut it into cubes. Cut the
mushrooms into slices. Peel and finely
chop the shallots.
Heat the oil in a pan. Sauté the shallots.
Add the courgette and mushrooms and
sauté briefly. Add the rice, chopped
tomato and bouillon and cook for 5
minutes. Cut the mozzarella into small
dice. Add the mozzarella and parsley to
the rice and season with salt and pepper.
Stuff the tomatoes with the rice and put
on the tomato lids. Place the tomatoes in
a buttered baking dish.
• Time in the appliance: 15 minutes
• Shelf position: 1
Turn the dish after half the cooking time
has elapsed.
5.6 Vegetable spaetzle
Ingredients for 2 people:
• 250 g fresh spaetzle
• 2 medium sticks celery, approximately
100 g
• 1 large carrot, approximately 150 g
• 1 tablespoon butter
• 50 ml bouillon
• 100 g plain cream cheese or cream
cheese with herbs (e.g. Cantadou)
• salt
• freshly ground black pepper
• 1/2 bunch chives
• 30 g grated cheese, e.g. Sbrinz or
Parmesan
• 100 ml single cream
Method:
Put the spaetzle into a buttered baking
dish.
Prepare and dice the celery and carrot.
Sauté briefly in butter in the frying pan.
Add the bouillon, cover and cook the
vegetables for 5 minutes. Remove the
pan from the heat. Stir in the cream
cheese. Season the vegetables with salt
and pepper.
Pour the vegetable sauce over the
spaetzle. Using scissors chop the chives
over the dish. Sprinkle with the grated
cheese and drizzle with cream.
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