30electrolux recipes
Lasagne
Utensils: Bowl with lid (2 l capacity) Shallow square dish with lid (approx. 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g ham, chopped
50 g onion, finely chopped
1clove of garlic,crushed 250 g minced beef
2 tbsp | tomato puree |
| salt & pepper |
150 ml | crème fraiche |
100 ml | milk |
50 g | Parmesan cheese, grated |
1 tsp | mixed chopped herbs |
1 tsp | olive oil |
1 tsp | vegetable oil to grease the dish |
125 g | lasagne verde |
1 tbsp | Parmesan cheese, grated |
1.Chop the tomatoes, mix with the ham and onion, garlic, minced beef and
tomato puree. Season, cover and cook.
| 800 W |
2.Mix the crème fraiche with the milk, Parmesan cheese, herbs, oil, and spices.
3.Grease thedish and cover the bottom with about1/3 of the pasta. Puthalf of theminced meatmixture on thepasta andpouron some sauce. Putan additional1/3 of the pasta on top followed by anotherlayer of the minced meatmixtureandsome sauce, finishingwith theremainingpasta on top. Finally,coverthe pasta with sauce andsprinklewith Parmesan cheese. Cook with the lidon.
15-17 min. 
560 W
After cooking, stand for approx.
Ratatouille
Utensils: Bowl with lid (2 l capacity) Ingredients
5 tbsp | olive oil |
1 clove | garlic, crushed |
50 g | onion, sliced |
250 g | aubergine, cubed |
250 g | courgette, cubed |
200 g | pepper,large cubes |
75 g | fennel, large cubes |
1bouquet garni
200 g tinned artichoke hearts, cut into quarters
salt & pepper
1.Place the olive oil and garlic in the bowl. Add the prepared vegetables, except the artichoke hearts, and season with pepper. Add the bouquet garni, cover and cook, stirring once.
19-21 min. 
800 W
For the last 5 min, add the artichoke hearts and cook.
2.Season the ratatouille to taste with salt and pepper. Remove the bouquet garni before serving. After cooking, stand for approx. 2 min.
Tip: Ratatouille can be served hot with meat dishes. Served cold, it also makes an excellent starter.
Tip: A bouquet garni consists of: one stalk of parsley, a bunch of herbs suitable for seasoning soup, one stalk of lovage, one stalk of thyme, several bay leaves.