En-49
English
Ingredients
8 quick cooking cannelloni tubes
600 ml (1 pt) pouring white
sauce
50 g (2 oz) cheese, grated
Filling:
100 g (4 oz) defrosted spinach
50 g (2 oz) cooked ham,
chopped
30 ml (2 tbsp) Parmesan cheese
1 egg, beaten
100 g (4 oz) cooked chicken,
finely diced
15 ml (1 tbsp) parsley, finely
chopped
15 ml (1 tbsp) spring onions,
finely chopped
60 ml (4 tbsp) Parmesan cheese
Cannelloni
Dish: shallow baking dish approx. 20 cm x 25 cm
(8” x 10”)
Serves: 4
Oven Accessory: glass tray then metal tray on glass
tray
1. Prepare sauce. At the end of cooking, whisk in the
grated cheese. Set aside.
2. Prepare filling by combining all filling ingredients.
Fill cannelloni tubes from each end.
3. Lay cannelloni in base of dish. Pour over sauce
and sprinkle with second measure of Parmesan
cheese.
4. Cook on Combination: 190°C + 250 W for
approx. 25 mins or until bubbling and browning.
Rice, Pasta, Dried Vegetables & Jacket Potatoes
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