2.
Recipes
Braised lamb with green beans
Total cooking time: approx.
Utensils: Shallow, oval soufflé mould with lid (about 26 cm long)
Ingredients
400 g lamb, boned
1 tsp butter or margarine for greasing the bowl
1 onion (50 g), finely chopped
1clove garlic, crushed salt & pepper sugar
250 g tinned green beans
Sole fillets
Total cooking time: approx.
Utensils: Shallow, oval oven dish with microwave cling film (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) |
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.Skin and remove the stalks of the tomatoes, then purée in a blender or food processor.
2.Cut the lamb into large chunks. Grease the bowl with butter. Add meat, onions and garlic, season, cover and cook.
9-11 min. 
800 W
3.Add beans and puréed tomatoes to the meat, cover and continue cooking.
11-13 min. 
560 W
After cooking, leave the lamb to stand for approximately 5 minutes.
Tip: If you prefer to use fresh beans, these should be
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 vegetable 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 pats of butter on top of the lemon, cover and cook.
13-16 min. 
800 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 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.
19-21 min. 
800 W
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.
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.
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