Kompernass KH1167 manual Lentil Hotpot, Cauliflower with gratinated cheese topping

Lentil Hotpot

Ingredients:

200 g dried lentils

50 g streaky bacon

125 g belly-pork

1 bunch vegetable mix for soups

500 ml water

1 bayleaf

250 g potatoes

2 smoked boiling sausages Spices: salt, pepper, vinegar, sugar

Preparation:

Soak the lentils in plenty of water over night. Clean and wash the soup vegetables and cut them into small pieces. Cube the meat and the bacon. Put the drained lentils into a microwave dish together with 500 ml water and the meat, bacon, soup vege- tables and the bayleaf.

Cook at 600 watts for 10-12 minutes with the lid on. Peel, wash and cube the potatoes and cut the boiling sausage into slices. Add the pieces of potato and slices of sausage to the hotpot and mix well. Cook at 500 watts for approx. 18 minutes with the lid on.

Then season to taste.

Cauliflower with gratinated cheese topping

Ingredients:

500 g cleaned cauliflower

250 ml water Salt

1 tbsp. starch

2 egg whites

2 egg yolks

1 carton of cream (200 ml)

2 tbsp.chives,

1 pinch of cayenne pepper

150 g raw bacon (lean)

50 g grated Emmentaler cheese

Preparation:

Split the cauliflower into small sprigs and place them in a microwave dish with 250 ml water and salt. Cook at full power of 800 watts for approx.

5 minutes, with the lid on.

Drain off the vegetable water and save it. Now stir the cream into the starch and add it to the vegetable water. Cook at full power 800 watts for approx.

2 to 3 minutes, stirring several times.

Add the egg yolk, chives and cayenne pepper, beat the egg white and fold it gently into the mixture Place the cauliflower and the bacon (in strips) into a flat casserole dish, then pour over the sauce and cover with grated cheese. Cook and bake over with the Grill/Combi 1 at 500 Watt for 18-22 minutes. If possible, use the grill rack 9.

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