Vegetables, noodles, rice & dumplings
Italy
Lasagne al forno
Total cooking time: approx.
Utensils: Bowl with lid (2 l capacity)
Shallow square soufflé mould with lid (approx. 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g ham, finely cubed
1 onion (50 g), finely chopped
1clove of garlic, crushed
250g minced meat (beef)
2 tbsps | mashed tomato (30 g) |
| salt & pepper |
| oregano, thyme, basil, nutmeg |
150 ml | cream (crème fraîche) |
100 ml | milk |
50 g | grated Parmesan cheese |
1 tsp | mixed chopped herbs |
1 tsp | olive oil |
1 tsp | vegetable oil to grease the mould |
125 g | lasagne verde |
1 tbsp | grated Parmesan cheese |
1 tbsp | butter or margarine |
1.Cut the tomatoes into slices, mix with the ham, onion cubes, garlic, minced meat and mashed tomato. Season and cook with the lid on.
5-8 min. 
900 W
2.Mix the cream with the milk, Parmesan cheese, herbs, oil and spices.
3.Grease the soufflé mould and cover the bottom of the mould with about 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Put an additional 1/3 of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butter flakes on top and cook with the lid on.
13-17 min. 
630 W
After cooking, let the lasagne stand for approximately
Greece
Potato-garlic paté
Total cooking time: approx.
Utensils: Bowl with lid (capacity 1 l) Ingredients
400 g | boiled potatoes (with skins) |
water | |
garlic cloves | |
6 tbsps | olive oil |
6 tbsps | meat stock |
| salt |
| juice of one lemon |
1 | mild chilli pepper |
1.Place the potatoes and water in the dish. Cover and cook. Stir once halfway through.
900 W
2.Peel the potatoes and press through a potato press or a fine sieve.
3.Crush the garlic cloves with the garlic press and add to the potatoes.
4.Add olive oil, meat stock, salt and lemon juice with the potatoes to taste, and stir until a smooth mixture is formed. Add more oil or stock as required.
5.Decorate the paté with chilli pepper rings and serve.
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