Vegetables & noodles

Italy

Lasagne

Total cooking time: approx. 22-26 minutes

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.

7-9 min. 800 W

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.

15-17 min. 560 W

Leave the lasagne 5 to 10 minutes to stand after cooking.

France

Vegetable casserole

Total cooking time: approx. 19-21 minutes

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. 800 W

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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AEG MCD1751E, MCD1761E manual Lasagne, Vegetable casserole, Stir once during cooking
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