AEG MC2661E manual Stuffed ham, Sole fillets, Water, Min W Stir and taste

UK

Recipes

Stuffed ham

Total cooking time: approx. 16-20 minutes

Utensils: Bowl with lid (2 l capacity)

Flat oval soufflé dish (about 32 cm long) Ingredients

150 g leaf spinach, with stalks removed

150 g fromage frais, 20 % fat content

50 g grated Emmental cheese pepper

paprika

8slices of cooked ham (400 g)

125ml water

125ml cream

2 tbsps	flour (20 g)
2 tbsps	butter or margarine (20 g)
1 tsp	butter or margarine to grease the dish

Tip: You can buy ready-made béchamel sauce and use it for this recipe

Sole fillets

Total cooking time: approx. 11-13 minutes

Utensils: Shallow, oval oven dish with lid (approx. 26 cm long)

Ingredients

400 g sole fillets

1lemon, whole

2tomatoes (150 g)

1 tsp	butter or margarine for greasing
1 tbsp	vegetable oil
1 tbsp	parsley, chopped
	salt & pepper
4 tbsps	white wine (30 ml)
2 tbsps	butter or margarine (20 g)

Tagliatelle with cream and basil sauce

makes 2 servings

Total cooking time: approx. 16-22 minutes

Utensils: Bowl with lid (2 l capacity)

	Round soufflé dish (approx. 20 cm diameter)
Ingredients
1 I	water
1 tsp	salt
200 g	tagliatelle

1clove of garlic

15-20 basil leaves

200g crème fraîche

30g grated Parmesan cheese salt & pepper

1.Chop the spinach into small pieces, mix with the cheese and the fromage frais and season to taste.

2.Place a tablespoon of the filling on top of each slice of cooked ham, and roll up. Spear the ham with a wooden skewer to fasten it.

3.Make a béchamel sauce; to do this pour the liquid into the bowl, cover, and heat.

3-4 min. 900 W

Mix the flour and butter to make a roux, add to the liquid, and whisk with an egg whisk until dissolved. Cover, bring to the boil, and allow the thicken.

1-2 min. 900 W Stir and taste.

4.Place the sauce into the greased dish, position the filled rolls of ham onto the sauce and cook with lid.

12-14 min. 630 W

Allow the rolls of ham to stand for about 5 minutes after cooking.

1.Wash the sole fillets and pat them dry. Remove any bones.

2.Cut the lemon and the tomatoes into thin slices.

3.Grease the oven dish with butter. Place the fish fillets inside and drizzle the vegetables oil over them.

4.Sprinkle parsley over the fish, place the tomato slices on top and season. Place the lemon slices on top of the tomatoes and pour the white wine over them.

5.Place small pots of butter on top of the lemon, cover and cook.

11-13 min. 630 W

After cooking allow the fish fillets to stand for approx. 2 minutes.

Tip: This recipe can also be used for Haddock, Halibut, Mullet, Plaice or Cod.

1.Place the water and the salt into the bowl, cover and bring to the boil.

9-11 min. 900 W

2.Add the pasta, bring to the boil again, and then simmer.

1.1-2 min. 900 W

2.6-9 min. 270 W

3.Meanwhile rub the garlic cloves over the soufflé dish. Chop the basil leaves. Keep some aside for garnishing.

4.Drain the pasta well. Stir in the crème fraîche and sprinkle the basil over the pasta.

5.Add the parmesan cheese, salt and pepper, place into a soufflé dish and stir. Garnish the dish with basil and serve hot.

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