Bosch HSLP751UC 取り扱いマニュアル

Side Dishes, Vegetarian Dishes

and Casseroles

40

Oil for the ramekins
14 oz. spinach leaves
1 onion
1 garlic clove
1 tbsp. butter
1 tbsp. olive oil
Salt and black pepper
Pinch of nutmeg
2 oz. Gouda cheese
3 tbsp. Parmesan
4 eggs
¾ cup cream
3 oz. cooked spaghetti
 
In Addition
Parchment paper
Aluminum foil

   

2

2

Grease four small ramekins or custard cups with a little oil. Cover the base of the 
ramekins with parchment paper.

Wash the spinach and place in the perforated pan. Steam as indicated. Then squeeze 
out excess moisture from the spinach.

Finely chop the onion and garlic. Sweat the onion and garlic in butter and oil until 
translucent. Add the spinach and season with salt, pepper and nutmeg. Allow the 
spinach to cool.

Grate the cheese. Whisk the eggs and cream in a bowl. Mix the cooked spaghetti and 
grated cheese and season with salt and pepper.

Add the spinach to the egg mixture. Place in the ramekins and cover completely with 
foil. Place in the perforated pan and cook as indicated.

Remove the ramekins and allow to cool a little. Loosen the baked food from the sides 
of the ramekins with a knife and turn out onto plates.

Serves 4
Per serving approx. 409 kcal, 33 g fat, 9 g carbohydrates, 18 g protein