Courgette and macaroni bake, Stuffed roast chicken

Meat, fish & poultry

Germany

Courgette and macaroni bake

Total cooking time: approx. 41-49 minutes

Utensils: Bowl with lid (2 Iitre capacity)

	Gratin dish (approx. 26cm diameter)
Ingredients
500 ml	water
1/2 tsp	oil
80 g	macaroni
400 g	tinned tomatoes, chopped

3onions (150 g), 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	grated cheddar cheese

Austria

Stuffed roast chicken

for two servings

Total cooking time: approx. 32-39 minutes

Utensils: Quiche dish Thread

Ingredients

1chicken (1000 g)

salt, bruised (fresh) rosemary,

	bruised marjoram
1	stale bread roll (40 g)
	salt
1 bunch	parsley, finely chopped (10 g)
1 pinch	nutmeg
2 tbsp	butter or margarine (20 g)
1	egg yolk
3 tbsp	butter or margarine (30 g)
1 tsp	paprika, mild
	salt
1 tsp	butter or margarine to grease the dish

1.Put the water, oil and salt in the dish and bring to the

boil with the lid on.

3-4 min. 800 W

2.Break the macaroni into pieces, add to the dish, stir

and allow to swell.

8-10 min. 240 W

Drain the macaroni and allow to cool.

3.Mix the tomatoes with the onions and season well. Grease the gratin dish. Put the macaroni in it and pour the tomato sauce over it. Arrange the courgette slices on the top.

4.Beat the sour cream with the eggs and pour over the mixture in the dish. Sprinkle the grated cheese over the top.

AUTOCOOK AC-8 or

25-28 min. 800 W

5-7 min. 400 W

Allow the dish to stand for 5-10 minutes after cooking.

1.Wash the chicken, pat it dry and season the cavity with salt, rosemary and marjoram.

2.To make the filling, soak the bread roll for approximately 10 minutes in cold water, and then squeeze out excess water. Mix butter and egg yolk with salt, parsley, nutmeg, and stuff the chicken with the mixture. Sew the opening with cotton or butcher’s thread.

3.Heat the butter.