AEG MC2661E manual Tessiner Risotto, Lasagne al forno, Instead, Pinch Saffron Salt & pepper

Recipes

Tessiner Risotto

Total cooking time: approx. 20-25 minutes

Utensils: Bowl with a lid (2 l capacity) Ingredients

50 g	streaky bacon
2 tbsps	butter or margarine (20 g)

1onion (50 g), finely chopped

200g pudding rice (Arboris)

400 ml	meat stock
70 g	Sbrinz cheese (if you are unable to obtain
	this type of Swiss cheese, use Emmental
	instead)
pinch	saffron
	salt & pepper

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 bacon into cubes. Spread the butter over the base of the bowl. Place the onions and bacon cubes, cover, and braise.

2-3 min. 900 W

2.Add the rice, fill with the meat stock, bring to the boil, and then simmer.

1.3-5 min. 900 W

2.15-17 min. 270 W

Allow the rice to stand for about 3-5 minutes after cooking.

3. Mix the cheese with the saffron and season to taste.

Tip: Braised chanterelle mushrooms, or button mushrooms and a mixed salad go very well with this dish.

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.

Semolina pudding with raspberry sauce

Total cooking time: approx. 15-20 minutes

Utensils: Bowl with lid (2 l capacity) Ingredients

500 ml	milk
40 g	sugar
15 g	chopped almonds
50 g	semolina
1	egg yolk
1 tbsp	water

1egg white

250g raspberries

50 ml	water
40 g	sugar

1.Place the milk, sugar and almonds in the bowl, cover and heat.

3-5 min. 900 W

2.Add the semolina, stir, cover and cook.

10-12 min. 270 W

3.Beat the egg yolk with the water in a cup, and stir into the hot mixture. Beat the egg white until it is stiff, and fold it into the mixture. Pour the pudding mixture into ramekins or small dishes.

4.To make the sauce wash the raspberries, dab them dry carefully, and place them in a bowl with the water and sugar. Cover, and heat.

2-3 min. 900 W

5.Purée the raspberries and serve either hot or cold with the semolina pudding.

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