GB-23
LASAGNE AL FORNO
Total Cooking time: 44-49 minutes
Utensils: Bowl with lid (3 l capacity)
Rectangular gratin dish (35x29 cm)
Square shelf
Ingredients
600 g Tinned tomatoes
100 g Onion, finely chopped
100 g Ham, finely cubed
1
Clove of garlic, crushed
500 g Minced meat (beef)
4 tbsp. Mashed tomato
Salt, Pepper
Oregano, Thyme, Basil
450 g Cream (crème fraîche)
300 ml Milk
100 g Grated Parmesan cheese
3 tsp. Mixed chopped herbs
2 tsp. Olive oil
Salt, Pepper, Nutmeg
1 tsp. Vegetable oil to grease gratin dish
250 g Lasagne verde
2 tbsp. Grated Parmesan cheese
1 tbsp. Butter or Margarine
GYPSY’S ARM ROLL
Total Cooking time: 22-24 minutes
Utensils: Square tin
greaseproof paper
Bowl with lid (2 l capacity)
Ingredients -
for the dough
4 Eggs
125 g Sugar
125 g Flour
1 tsp. Baking powder (3 g)
Ingredients -
for the topping
250 ml Milk
1
Stick of cinnamon
The peel of a lemon
75 g
Sugar
2 tbsps. Starch-flour (20 g)
2 Egg
yolks
2 tbsps. Icing sugar (20 g)
Preparation
1. Cut the tomatoes into slices, mix with the ham
and onion cubes, garlic, minced meat and
mashed tomato. Season and cook with the lid
on for 12-14 minutes on MICROWAVE 900 W.
Stir after half of cooking time.
2. Mix the cream with the milk, Parmesan cheese,
herbs, oil and spices.
3. Preheat the oven to 230° C.
4. Grease the gratin dish and cover the bottom of
the dish with about 1/3 of the pasta. Put half of
the minced meat mixture on the pasta and pour
on some sauce. Put an additional 1/3 of the
pasta on top followed by another layer of the
minced meat mixture and some sauce, finishing
with the remaining pasta on top. Finally, cover
the pasta with lots of sauce and sprinkle with
Parmesan cheese. Place butterflakes on top and
cook on the square shelf on lower level runner
for 32-35 minutes on CONVECTION 230° C.
After cooking, let the lasagne stand for approx.
5-10 minutes.
Preparation
1. Cream the eggs and sugar using the hand-held
blender, until it is frothy with air bubbles. Mix
the flour and baking powder and sift over the
egg and sugar mixture, then fold in carefully.
Preheat the oven to 180° C.
2. Line the square tin with greaseproof paper, fill
with the cake mixture and bake on lower level
runner for 18-20 minutes on CONVECTION
180° C. After half of cooking time rotate the
square tin by 180 degrees and press “Start”
for the remaining cooking time.
3. Turn out the cake onto a damp tea-cloth onto
which you have sprinkled sugar. Carefully
remove the greaseproof paper and immediately
roll the cake up using the tea-cloth to assist you.
4. Place 200 ml of the milk with the cinnamon stick,
lemon peel and sugar into the bowl, cover and
heat for about 2 minutes on MICROWAVE 900 W.
5. Mix the rest of the milk with the starch-flour and
the egg yolk. Take the lemon and cinnamon out
of the 200 ml of milk, and stir in the starch-flour
mixture. Cover and cook. Stir half-way through
and at the end of cooking. Cook for 2 minutes
on MICROWAVE 900 W.
6. Unroll the cake, brush on the cream mixture and
then carefully roll it up again. Dust with icing sugar.
RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)
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