Electrolux EMS2685 manual Lasagne AL Forno, Tagliatelle with Cream & Basil

butter or margarine (20 g) onion (50 g), finely chopped milk

dried bread cubes

(from approx. 5 bread rolls) eggs

RECIPES

LASAGNE AL FORNO

Total cooking time: approx. 18-25 minutes

Utensils: bowl with lid (2 Iitre capacity)

	shallow, square gratin dish with lid
	(approx. 20 x 20 x 6 cm)
Ingredients
300 g	canned tomatoes
50 g	ham, finely cubed
1	onion (50 g), finely chopped
1	clove of garlic, crushed
250 g	minced meat (beef)
2 tbsp	mashed tomato (30 g)
	salt & pepper, oregano, thyme & basil
150 ml	cream (crème fraîche)
100 ml	milk
50 g	grated Parmesan cheese
1 tsp	mixed chopped herbs
1 tsp	olive oil
	salt & pepper, nutmeg
1 tsp	vegetable to grease the dish
125 g	green flat pasta
1 tbsp	grated Parmesan cheese
1 tbsp	butter or margarine

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.

TAGLIATELLE WITH CREAM & BASIL

SAUCE(for 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
1		clove of garlic
15-20		basil leaves
200 g		cream (crème fraîche)
30 g		grated Parmesan cheese
		salt & pepper

BREAD DUMPLINGS (for 5 Portions)

Total cooking time: approx. 8-11 minutes

Utensils: bowl with lid (1 Iitre capacity) 5 cups or pudding moulds

Ingredients 2 tbsp

1

500 ml

200 g

3

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, 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.Cut the bread rolls into small cubes and soak in the milk.

2.Divide the fat on the bottom of the bowl and add the chopped onion. Cover and cook.

1-2 min. 900 W

3.Add the onion to the bread cubes. Beat the eggs, add them and mix well to form a workable paste. If necessary add a little milk.

4.Divide the paste equally into 5 cups or pudding moulds, cover with microwave cling film, arrange on the edge of the turntable and cook.

6-8 min. 900 W

Allow the dumplings to stand for about 2 minutes after cooking. Turn the dumplings into a plate before serving.

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