28Recipes
Mushrooms with rosemary
1.Remove the stalks from the mushrooms. Chop the stalks into small pieces.
2.Grease the shallow dish. Add the onions, the diced bacon and the mushroom stalks. Season with pepper and rosemary, cover and cook.
3.Heat the cream and 100 ml of the wine in the bowl. 2-3 min. 800 W
4.Mix the remaining wine with the flour, stir into the hot liquid, cover and cook. Stir once during cooking.
5.Fill the mushrooms with the bacon mixture and put in a shallow dish. Pour the sauce over the mushrooms and cook on the rack.
2-3 min. 800 W
After cooking, stand for approx. 2 min.
Utensils Bowl with lid (1 l capacity) Shallow round dish (approx. 22 cm diameter)
8large mushrooms (approx. 225 g)
20g butter or margarine
50g onion, finely chopped
50g bacon, finely diced
| black pepper |
| fresh rosemary, chopped |
125 ml | cream |
125 ml | dry white wine |
20 g | flour |
Ratatouille
1.Place the olive oil and garlic in the bowl. Add the prepared vegetables, except the artichoke hearts, and season with pepper. Add the bouquet garni, cover and cook, stirring once.
19-21 min. 800 W
For the last 5 min, add the artichoke hearts and cook.
2.Season the ratatouille to taste with salt and pepper. Remove the bouquet garni before serving. After cooking, stand for approx. 2 min.
Utensils | Bowl with lid (2 l capacity) |
5 tbsp | olive oil |
1 clove | garlic, crushed |
50 g | onion, sliced |
250 g | aubergine, cubed |
200 g | courgette, cubed |
200 g | pepper, large cubes |
75 g | fennel, large cubes |
1 | bouquet garni |
200 g | tinned artichoke hearts, cut into |
| quarters |
| salt andpepper |
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