Sharp R-85ST-A Tagliatelle with cream and basil, Cauliflower with cheese sauce, Dauphine potatoes

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Recipes

Vegetables, Noodles, Rice and Pasta

Italy

Tagliatelle with cream and basil

Tagliatelle alla panna e basilico

(for 2 servings)

Total cooking time: approx. 16-23 minutes

Utensils required: bowl with lid (2 litres size)

round soufflé dish (dm. app. 20 cm)

Ingredients

1

l

water

1

tsp

salt

200

g

tagliatelle (ribbon pasta)

1

 

garlic clove

15-20

basil leaves

200

g

cream (crème fraiche)

30g grated parmesan cheese salt & pepper

Preparation

1.Put the water and salt in the bowl, cover and bring to the boil.

8-10 min.

900 W

2. Add the pasta, bring once more to the boil and simmer.

1.

1-2 min.

900 W

 

 

 

2.

6-9 min.

270 W

3.Meanwhile rub the soufflé dish with the clove of garlic. Cut up the basil leaves. Set some of the basil aside for garnishing.

4.Drain the pasta thoroughly. Stir in the cream and sprinkle the basil on the pasta.

5.Add the parmesan cheese, salt and pepper. Put the mixture into the soufflé dish and give it a stir. Reheat the pasta.

1-2 min.

900 W

Finally garnish with the remaining basil.

Austria

Cauliflower with cheese sauce

Karfiol mit Käsesauce

Total cooking time: approx. 18-21 minutes

Utensils required: bowl with lid (2 litres size) bowl with lid (1 litre size)

Preparation

1.Cut through the stalks of the cauliflower. Place the cauliflower upright in one of the bowls. Add water, cover and microwave.

15-17 min.

900 W

Let the cauliflower stand covered for several minutes and then drain the liquid.

2.Put the milk and the cream in the other bowl. Grate the cheese coarsely and add to the bowl. Cover and microwave.

2-3 min.

900 W

3. Stir in the sauce binder, cover and reheat.

app. 1 min.

900 W

Stir the sauce thoroughly and pour over the cauliflower.

Tip:

You can sprinkle the cauliflower with chopped parsley before serving.

France

Dauphine potatoes

Gratin dauphinois

Total cooking time: approx. 28-30 minutes

Utensils required: shallow oval oven-proof dish (approx. 26 cm long)

Ingredients

1

tbsp

butter or margarine

500

g

potatoes, peeled and thinly sliced

 

 

salt & pepper

2garlic cloves, crushed

300g cream (crème fraiche)

150ml milk

50 g

grated cheese (gouda)

Preparation

1.Divide the butter in the dish. Put in the potato slices in layers. Season each layer with salt, pepper and garlic.

2.Blend the cream and the milk and pour over the potatoes. Sprinkle with cheese and bake on the bottom grill.

Ingredients

800 g cauliflower (1 head)

1cup of water (150 ml)

125ml milk

125ml cream 75-100 g cooking cheese

2-3 tbsp light sauce binder (20-30 g)

28-30 min.

450 W + 160˚ C

 

 

 

Allow to stand for 10 minutes after cooking.

GB-44

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