Recipes
Italy
Lasagne
Total cooking time
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 tbsp | 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 and onion, garlic, minced meat and mashed tomato. Season and cook with the lid on.
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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 1/2 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Put an additional 1/2 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.
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After cooking, let the lasagne stand for approximately
France
Ratatouille
Total cooking time
Utensils: Bowl with lid (2 l capacity)
Ingredients
5 tbsp | olive oil (50 ml) |
1 clove | garlic, crushed |
1 | onion (50 g), sliced |
1small aubergine (250 g), cut into cubes
1courgette (200 g), into cubes
1pepper (200 g), cut into large cubes
1small fennel (75 g) cut into large cubes
1bouquet garni
200g tinned artichoke hearts, cut into quarters salt & pepper
1.Place the olive oil and garlic clove in the bowl. Add the prepared vegetables, except the artichoke hearts, and season with pepper. Add the bouquet garni, cover and cook, stirring once.
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For the last 5 minutes, add the artichoke hearts and heat.
2.Season the ratatouille to taste with salt and pepper. Remove the bouquet garni before serving. After cooking, leave the ratatouille to stand for around 2 minutes.
Tip: Ratatouille can be served hot with meat dishes. Served cold, it also makes an excellent starter.
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.
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