Recipes 23

Ratatouille

1.Place the olive oil and garlic 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 min, add the artichoke hearts and cook.

2.Season the ratatouille to taste with salt and pepper. Remove the bouquet garni before serving. After cooking, stand for approx. 2 min.

Sole fillets

1.Wash the fish 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 in the dish and drizzle with the vegetable oil.

4.Sprinkle parsley over the dish, 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.

16-19 min. 800 W

After cooking, stand for approx. 2 min.

Utensils

Bowl with lid (2 l capacity)

5 tbsp

olive oil

1 clove

garlic, crushed

50 g

onion, sliced

250 g

aubergine, cubed

250 g

courgette, cubed

200 g

pepper, large cubes

75 g

fennel, large cubes

1

bouquet garni

200 g

tinned artichoke hearts, cut into

 

quarters

 

salt andpepper

 

 

Utensils

Shallow oval oven dish with

 

microwave cling film (approx. 26 cm

 

long)

400 g

sole fillets

1

lemon, whole

150 g

tomatoes

10 g

butter

1 tbsp

vegetable oil

1 tbsp

parsley, chopped

 

salt and pepper

4 tbsp

white wine

20 g

butter or margarine

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Image 23
AEG MC1753E Ratatouille, Sole fillets, Utensils Bowl with lid 2 l capacity, Utensils Shallow oval oven dish with, Long
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