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Tagliatelle with cream & basil sauce
2 servings
Utensils: Bowl (2 I capacity)
| Round soufflé dish |
| (approx. 20 cm diameter) |
Ingredients | |
1 I | boilingwater |
1 tsp | salt |
200 g | tagliatelle |
1clove of garlic
200 g crème fraiche
30 g Parmesan cheese, grated salt & pepper
Semolina pudding with raspberry sauce
Utensils: Bowl with lid (2 I capacity) Ingredients
500 ml | milk |
40 g | sugar |
15 g | chopped almonds |
50 g | semolina |
1egg yolk
1tbsp water
1egg white 250 g raspberries
50 ml | water |
40 g | sugar |
electrolux recipes 37
1.Place the water and the salt into the bowl. Add the pasta cook.
1.1-2 min.
900 W
2. 270 W
2.Meanwhile rub the garlic cloves over the soufflé dish.
3.Drain the pasta well. Stir in the crème fraiche and sprinkle the basil over the pasta.
4.Add the Parmesan cheese, salt and pepper, place into a soufflé dish and stir. Garnish the dish with basil and serve hot.
1.Put the milk, sugar and almonds in the bowl, cover and cook.
3-5 min.
900 W
2.Addthe semolina, stir,cover and cook.
10-12 min.
270 W
3.Beat the egg yolk with the water in a cup, and stir into the hot mixture. Beat the egg white until it is stiff, and fold it into the mixture. Pour the pudding mixture into ramekinsor smalldishes.
4.To make the sauce, wash the raspberries, dab them dry carefully, and place them in a bowl with the water and sugar. Cover and heat.
2-3 min.
900 W
5.Purée the raspberries and serve either hot or cold with the semolina pudding.