AEG MC2660E Lasagne al forno, Potato-garlic paté, Vegetables, noodles, rice & dumplings

Vegetables, noodles, rice & dumplings

Italy

Lasagne al forno

Total cooking time: approx. 18-25 minutes

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 5-10 minutes.

Greece

Potato-garlic paté

Total cooking time: approx. 8-10 minutes

Utensils: Bowl with lid (capacity 1 l) Ingredients

400 g	boiled potatoes (with skins)
2-3 tbsp	water
2-3	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.

8-10 min. 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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