Vegetables & noodles
Italy
Lasagne
Total cooking time: approx.
Utensils: Bowl with lid (2 Iitre capacity)
Shallow rectangular gratin dish with lid (approx. 20x20x6 cm)
Ingredients
300 g tomatoes, tinned
50 g ham, finely diced
1 onion (50 g), finely chopped
1garlic clove, crushed
250g minced beef
2 tbsp | tomato puree (30 g) |
| salt & pepper |
| oregano, thyme, basil |
150 ml | creme fraiche |
100 ml | milk |
50 g | grated Parmesan cheese |
1 tsp | chopped mixed herbs |
1 tsp | olive oil |
| salt, pepper & nutmeg |
1 tsp | vegetable oil for greasing dish |
125 g | green lasagne sheets |
1 tsp | grated Parmesan cheese |
1 tsp | butter or margarine |
1.Slice the tomatoes and mix with the diced onion and ham, garlic, minced beef and tomato puree. Season
and steam with lid on.
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2.Mix together the cream, milk, Parmesan cheese, herbs and oil. Season.
3.Grease the dish and cover the base with 1/3 of the pasta sheets. Spread half of the meat mixture on top of the pasta and cover with some of the cheese sauce. Lay another 1/3 of the pasta on top of this, followed by the meat mixture and some sauce. Finish with the last 1/3 of the pasta covered with a lot of sauce and top with grated Parmesan. Add butter slivers and cook
with lid on.
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Leave the lasagne 5 to 10 minutes to stand after cooking.
France
Vegetable casserole
Total cooking time: approx.
Utensils: Bowl with lid (2 litre capacity) Ingredients
5 tbsp | olive oil (50 ml) |
1 | garlic clove, crushed |
1 | onion (50 g), sliced |
1small aubergine (250 g), roughly chopped
1courgette (200 g), roughly chopped
1pepper (200 g), roughly chopped
1small fennel bulb (75 g), roughly chopped pepper
1bouquet garni
200g tin artichoke hearts, quartered salt & pepper
1.Put olive oil and garlic in dish. Add all the prepared vegetables except the artichoke hearts and season with pepper. Add the bouquet garni and cook covered.
Stir once during cooking.
19-21 min. 
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Add the artichoke hearts to the bowl for the last 5 minutes.
2.Season the ratatouille to taste and take the bouquet garni out before serving. Once cooked, leave the ratatouille to stand for about 2 minutes.
Tips: Serve this hot vegetable casserole with meat dishes. Served cold it makes a delicious starter.
A bouquet garni is made of:
a sprig of parsley, lovage, thyme and a few bay leaves.
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