Cream of Courgette Soup
Cooking time: 20 min | 4 people - MICROWAVE |
Containers: 1 bowl with lid, 2 litre capacity | |
3 courgettes (approx. 600g), | Peel one of the courgettes and the potato, and cut all the |
1 medium potato, | vegetables into large cubes. Put into the bowl with the stock |
1 chicken stock cube, | cube and half a glass of hot water, cover and cook for 20 |
3 portions soft cheese, | minutes on MAX. Add 500 ml of very hot water and 500 ml |
salt, pepper. | of very hot milk, as well as the soft cheese, before blending |
| everything in the food mixer, season and serve. If the |
| courgettes are too bitter, you can add milk only. You can |
| also peel all three courgettes in order to reduce any |
| possible bitterness from the skin. |
Quinoa Tabbouleh with Mint
Cooking time: approx. 35 min | |
Container: 1 large bowl + 1 medium bowl |
|
To be prepared the day before it is eaten.
2 cups of quinoa,
2 courgettes,
300 g frozen peas,
1 bunch of mint,
100 ml olive oil, juice of 2 lemons, salt, pepper.
Weigh out the quinoa in a large bowl and cook it with twice the volume of salted hot water, firstly for 5 minutes on MAX then on 250W for approx. 15 minutes. Drain and leave to cool. Meanwhile chop the courgettes into large pieces and place in the blender. Chop in the blender, but do not blend for so long that you obtain a puree, the courgettes should just be finely chopped. Cover the chopped courgettes with water in a bowl and blanche on MAX for approx. 6 to 7 minutes. Drain well. Cover the frozen peas with water and cook on MAX for 7 to 8 minutes. Drain and leave to cool. Remove the mint leaves from the stalk and mix with the olive oil and lemon juice. Add this mixture to the quinoa, courgette and pea mixture. Check the seasoning and leave to rest for several hours before serving.
Tuna Tart
Cooking time: approx. 30 min | 6 people - COMBINATION COOKING |
Containers: 1 metal tart tin, 25 cm diameter, and 1 bowl. |
|
1 roll of
150 ml milk,
200 ml single cream,
130 g grated cheese, salt, pepper.
Line the tin with baking paper, then with the pastry. Put the eggs, milk and cream into a bowl. Add salt and pepper. Beat with an electric whisk for one minute. Preheat the oven in Combination mode: CONVECTION HEATING 220°C +
100 W, with the Metal Tray. Cover the tart base with the cheese, then the tuna and the beaten egg mixture. Once the oven is hot, put the tart in and cook for approx. 30 minutes, protecting the top of the tart with a double sheet of baking paper after 10 to 11 minutes. Remove from the tin and leave to cool on a wire rack before serving.
