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BAKE
PREPARING THE CANNELLONI
1. In a small frypan set over medium heat,
heat the oil. Add onion and cook for five
minutes, or until lightly browned. Add
garlic and cook for another 30 seconds.
Add baby spinach and stir until wilted.
2. Remove from heat and cool completely.
3. Combine spinach mixture, ricotta, egg,
parsley, prosciutto, salt, pepper and
all but remaining 2 tablespoons of
Parmesan cheese. Set aside.
4. Bring a large pot of salted water to a
boil. Gently drop 2 Lasange sheets into
the boiling water stirring to separate.
Cook for 2 minutes. Remove pasta using
a slotted spoon and place directly into
an ice-water bath to stop the cooking.
5. Remove from the bowl and lay flat onto
kitchen towels.
6. Spread L cup of the ricotta filling
alongside one short edge. Roll up to
enclose the filling.
7. Repeat with remaining ingredients.
8. Butter the bottom of a 23x 33x 8cm
(9x13x3 inch) baking dish and pour 1
cup bechamel sauce and evenly spread
over the bottom of the dish. Arrange
the cannelloni in a single layer and
pour 2 cups of the bechamel sauce on
top. Sprinkle with remaining grated
parmesan cheese.
9. Cover tightly with foil.
10. Set the wire rack to the bottom rack
height position. Turn the function dial
until the indicator on the LCD screen
points to BAKE. Set the temperature
to 200˚C/390˚F and timer to 30
minutes. Press the START/CANCEL
button to activate.
11. Reheat the remaining bechamel sauce
using a little more milk if necessary to thin
it out. When serving cannelloni, drape
with reserved heated bachamel sauce over
the cannelloni. Serve immediately.
CODDLED EGGS WITH SAUTEED
MUSHROOMS AND SPINACH
Function: BAKE
Temperature: 160˚C/ 320˚F
Cooking Time: 18-20 minutes
Convection Fan: ON
Makes: 4 servings
INGREDIENTS
2 tablespoons unsalted butter
1 shallot, finely diced
1 cup mushrooms, finely sliced
1 cup loosely packed baby spinach
¼ teaspoon salt
pinch ground black pepper
¼ cup heavy cream
30g Gorgonzola cheese
4 x 60g eggs
Pinch grated nutmeg
2 tablespoons chopped chives
METHOD
1. In a medium frypan, melt the butter. Add
shallots and saute 1 minute. Add mushrooms
and cook until the water evaporates. Add
spinach and cook until wilted. Season with
salt and pepper. Set aside.
2. In a small sauce pan heat the cream and
gorgonzola cheese, stirring until the cheese
melts. Pour 1 tablespoon gorgonzola cream
into 4 x ½ cup/125ml capacity ramekins.
Divide the mushroom and spinach mixture
amongst the ramekins and make a well
using the back of a spoon. Crack one egg
in each ramekin. Cover with the remaining
gorgonzola cream.
3. Set the wire rack in the bottom rack
height position and turn the FUNCTION
dial until the indicator on the LCD screen
points to the BAKE function.
4. Set the temperature to 160˚C/320˚F
with CONVECTION turned ON and
set the timer to 25 minutes. Press the
START/ CANCEL button to activate.
5. The coddled eggs are done when the whites
are nearly set and the yolks are still soft.
6. Serve with a toasted slice of bread.
* Italian parsely, is also know as flat leaf parsley.