Fish cannelloni

For 4 serves

-60g of leeks
-50g of celery
-400g of fresh cod
-200g of cherry tomatoes
-15g of basil
-30g of parmesan cheese
-70g of tomato sauce
-160g of pasta sheets for lasangne
-olive oil
-salt and pepper

Preparation

1.Cut the celery and leek into julienne strips and soften them in a pan with salt and cook until the cooking juices have almost evaporated.

2.Parboil the sheets of lasagne and spoon the filling along the middle of each sheet. Roll up the sheets to form cannelloni.

3.Blend the tomato sauce and spoon a little over the bottom of the oven proof dish together with a drizzle of olive oil.

4.Arrange the cannelloni in the oven proof dish and cover with the remaining tomato sauce. Quarter the chery tomatoes, chop the basil and arrange on top of the cannelloni. Sprinkle with grated parmesan and bake in the oven.

-Preparare 40 minutes.
-Cooking time 30-40 minutes
-Recommended equipement rectangular non stick dish
-Tips and variations
-You can use the chepe filling (spinach and ricotta) for the cannelloni if you like , but the cannelloni will have to be cavered with bechamel sauce.

Recipes:Lasange

lasangna

serves 6 or 8
500 g of fresh pasta for lasange
180g of grated parmesan chesse
200g of chesse, chopped (either mozzarella , scamrorza or provola)

for the meat sauce
500g of minced beef
800g of tomatoes(canned or chopped)
1 stock cube
1 medium onion
30 g of butter
6 or 7 tablespoons of olive oil
1 glass of red wine
celery, carrot
salt

for 600g of béchamel sauce
(alternatively, you can use shop-bought ready made béchamel sauce)
50g of butter
60g of flour
1l of milk
salt, nutmeg

To make the meat sauce

1.Chop the celery carrot and onion and seat them in the oil and butter
2.Add the meat and brown it.
3. Add the wine and allaw it to evaporate, then add the tomatoes stock cube and salt
4. Cover and cook over a low heat for about one hour


To make the beachamel sauce:

1Melt the butter then add the flour mixind thoroughly all the time to prevent any lumps forming.
2. Add the milk a little at a time and continue cooking, stearing until the sauce reaches the desired consitency.
3. Once cooked season with a little sault and grated nutmeg.
4. Butter the disk
5. Spread to tablesponce of meat sauce over the buttom of the disk the arrange a layer of lasagna sheets followed by meat sauce, béchamel sauce, shopped chesse and a sprinkling of grated parmesan chesse.
6. Continue adding layers in this way until you have finished nearly all the ingredients
7. Finally cover generously with béchamel sauce, a good sprinkling of grated parmesan chesse and a few knobs of butter

Preparation 2 hours
Cooking time 45 -60 minutes
Recommended equipment rectangular non stick dish
Tips and variations
If you are making fish or vegetables lasagne, you can use vegetables stock intead of milk and olive oil instead of butter for the béchamel sauce

SHANK OF PORK

SERVES 4/6

-2/4 pork shanks (approx. 500g each)

-600ml of white wine

-4/5 tablespoons of plive oil

-salt, pepper

Preparation :10min

Cooking time:90-110min

Recommended equipment:drip tray

Tips and variations:

Before cooking, the meat must be brought up to room temperature.

Before cooking, rub the meat all over with salt and pepper.

The cooking juices can be filtered and seasoned and flavoured if you like with rosemary, for serving with the meat.

Season the shanks of pork with salt and pepper and place them theon the drip tray.

Splash with white wine and drizzle with oil.

Select "MEAT" from the "RECIPES" menu then the "SHANK OF PORK" recipe and confirm.

ROAST POTATOES

SERVES 4/6

-1.5 kg of potatoes;

-some rosemary;

-olive oil;-salt;

Preparation: 20min

Cooking time: 30-40 min;

Recommended equipment: drip tray or baking tray supplied

Peel, wash and cut the potatoes into smallpieces and place them in the drip tray lined with graseproof paper. Sprinkle with salt and rosemary.

Drizzle with plenty of oil and stir.

The oven will signal when to stir potatoes.

Select "VEGETABLES" from the "RECIPES" menu then the "ROAST POTATOES " recipe and confirm.

LEG OF LAMB

SERVES 4/6
-1leg of lamb, approx. 2kg;
-2 cloves of garlic
-salt, pepper
Preparation:20min
Cooking time:60-70min
Recommended equipment: drip tray or baking tray supplied
Tips and variations:
After cooking, leave the meat to rest for at least ten minutes, covered with a sheet of tin foil, so that the juices inside the meat settle evenly.
The leg of lamb cam be boned by removing the initial part of the bone.
Once cooked, the lamb can be brushed with mustard and left to rest in the oven, which will still be hot after switching off.
Prepare the leg of lamb, trimming off excess fat. chop the garlic into pieces, then rub the lamb with the garlic. Season to taste with salt and pepper.
Place the meat directly on the drip tray lined witha sheet of greaseproof paper.
Place the drip tray on the third shelf.
Select "MEAT" from the "RECIPES" menu then the "LEG OF LAMB" recipe and confirm

YOGHURT CAKE

SERVESV 6/8

-200g of sugar

-3whole eggs

-200g of plain white flour

-100g of wholemeal rye flour

-125g of yoghurt

-17g of baking powder

-60g of mild oil

-1orange,juice and rind

-1 pinch of salt

Preparation: 30min

Cooking time: 45-60min

Recommended equipment: deep metal cake tin (diameter approx. 26cm)

Tips and variations:

In alternative to rye flour you can use wholemeal wheat flour.

Serve the cake with creamy natural yoghurt.

Cream the eggs and sugar together. Mix the two flours with the baking powder and salt.

Add the flour mixture to the eggs, yoghurt, oil, orange juice and grated rind. Mix the ingredients together well.Pour the mixture into a buttered, floured cake tin.
Bake in the oven.

Select "DESSERT" from the "RECIPES" menu then the "YOGHURT CAKE" recipe and confirm.

STUFFED PEPPER

SERVES 8

-4medium sized peppers

-150g of sausage meat

-150G of minced beef

-150g of cooked ham, chopped

-200g stale or sliced bread

-50g of Ceder, cheese, roughly, chopped,

-milk as required

-2 cloves of garlic

-sage, rosemary,basil

-olive oil

Preparation: 30min

Cooking time:50-60min

Recommended equipment: rectangular non stick dish.

Cut the peppers in half.

Remove the seeds and the ribs.

Soak the bread in the milk and then squeeze it dry.

Mix together the meat, cooked ham, bread, chesse and chopped herbs to taste.

Stuff the peppers whit this mixture and place them in the dish.

Drizzle whit olive oil.

Select "VEGETAVLES" from the "RECIPES " menu then the "STUFFED PEPPER" recipe and confirm.