AEG MCD2660E Tagliatelle with cream & basil sauce, Kohlrabi in dill sauce, Potato-garlic paté

UK

Vegetables, noodles, rice & pasta

Italien

Tagliatelle with cream & basil sauce

2 portions

Total cooking time: approx. 16-22 minutes

Utensils: Bowl with lid (2 Iitre capacity)

	Round soufflé dish (approx. 20 cm diam.)
Ingredients
1 I	water
1 tsp	salt
200 g	tagliatelle

1clove of garlic

15-20 basil leaves

200g cream (crème fraîche)

30g grated Parmesan cheese salt & pepper

Switzerland

Kohlrabi in dill sauce

2 Portions

Total cooking time: approx. 101/2-131/2minutes

Utensils: 2 bowls with lids (1 Iitre capacity) Ingredients

400 g	Kohlrabi, sliced (approx. 2 pieces)
4-5 tbsp	water
2 tbsp	butter or margarine (20 g)
150 ml	cream (crème fraîche)
	salt, pepper, nutmeg & ground paprika
	lemon juice
1	bunch dill, finely chopped

1.Place the water and the salt into the bowl, cover and

bring to the boil.

9-11 min. 900 W

2.Add the pasta, bring to the boil again, and then simmer.

1.1-2 min. 900 W

2.6-9 min. 270 W

3.Meanwhile rub the garlic cloves over the soufflé dish. Chop the basil leaves. Keep some aside for garnishing.

4.Drain the pasta well. Stir in the crème fraîche and sprinkle the basil over the pasta.

5.Add the parmesan cheese, salt and pepper, place into a soufflé dish and stir. Garnish the dish with basil and serve hot.

1.Place the kohlrabi and water in the dish, cover and

cook. Stir once halfway through.

9-12 min. 900 W Pour off the liquid

2.Spread the butter in the bowl. Add the cream and heat

uncovered. Do not allow to boil!

approx. 11/2 min. 900 W

3.Add salt, seasonings and lemon juice as desired. Fold in the dill and pour the sauce over the kohlrabi. Allow the kohlrabi to stand for approx. 2 minutes after cooking.

Tip: Black salsify can be used instead of kohlrabi.

Greece

Potato-garlic paté

Total cooking time: approx. 8-10 minutes

Utensils: Bowl with lid (1 Iitre capacity) Ingredients

400 g	boiled potatoes (with skins)
2-3 tbsp	water
2-3	garlic cloves
6 tbsp	olive oil
6 tbsp	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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