Recipes 31
Lasagne
1.Chop the tomatoes, mix with the ham and onion, garlic, minced beef and tomato puree. Season, cover and cook.
5-8 min. 900 W
2.Mix the crème fraiche with the milk, Parmesan cheese, herbs, oil and spices.
3.Grease the dish and cover the bottom with about 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Repeat and finish with the remaining pasta. Cover the pasta with sauce and sprinkle with Parmesan cheese. Cook with the lid on.
13-17 min. 630 W
After cooking, stand for approx. 5-10 min.
Utensils | Bowl with lid (2 l capacity) |
| Shallow square gratin dish with lid |
| (approx. 20 x 20 x 6 cm) |
300 g | tinned tomatoes |
50 g | ham, chopped |
50 g | onion, finely chopped |
1 | clove of garlic, crushed |
250 g | minced beef |
2 tbsp | tomato puree |
| salt and pepper |
150 ml | crème fraiche |
100 ml | milk |
50 g | Parmesan cheese, grated |
1 tsp | mixed chopped herbs |
1 tsp | olive oil |
1 tsp | vegetable oil to grease the dish |
125 g | lasagne verde |
1 tbsp | Parmesan cheese, grated |
Courgette and noodle gratin
1.Mix the tomatoes with the onions and season well. Add the macaroni. Pour the tomato sauce over the macaroni and spread the courgette slices on top.
2.Beat the sour cream and the eggs and pour over the gratin. Sprinkle the grated cheese on top. Place on the low rack and cook.
18-21 min. 900 W
After cooking, stand for approx.
Utensils | Gratin dish (approx. 26 cm long) |
80 g | macaroni, cooked |
400 g | tinned chopped tomatoes |
150 g | onion, finely chopped |
| basil, thyme, salt, pepper |
1 tbsp | oil to grease the dish |
450 g | courgettes, sliced |
150 g | sour cream |
2 | eggs |
100 g | Cheddar cheese, grated |
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Pears in chocolate sauce
1.Place the sugar, vanilla sugar, pear liqueur and water into the bowl, stir, cover and cook.
2.Place the pears in the liquid, cover and cook.
Take the pears out of the cooking liquid, and place in the refrigerator.
3.Put 50 ml of the cooking liquid into the smaller bowl. Add the chocolate and crème fraiche, cover and cook.
4.Stir the sauce well, pour over the pears and serve.
Utensils | Bowl with lid (2 l capacity) |
| Bowl with lid (1 l capacity) |
4 | whole pears, peeled (600 g) |
60 g | sugar |
10 g | vanilla sugar |
1 tbsp | pear liqueur |
150 ml | water |
130 g | dark chocolate, chopped |
100 g | crème fraiche |
