RECIPES
Meat, Fish and Poultry
FRESH TUNA WITH VEGETABLES
France : Thon frais braisé aux tomates et aux poivrons
Total cooking time: approx. 15 - 17 minutes
Utensils: Shallow oval gratin dish with lid (approx. 26 cm diameter)
Ingredients
500 g Fresh tuna, in slices
2 tbsp | Lemon juice |
| Salt |
1 tsp | Vegetable oil to grease the dish |
1/2 | Green pepper (125 g), cut into strips |
2Onions (125 g), finely chopped
1 Carrot (50 g), sliced
40 ml White wine
1Clove of garlic Bouquet garni Salt and pepper
MUSHROOM WITH ROSEMARY
Spain : Champinones rellenos al romero
Total cooking time: approx. 13 - 19 minutes
Utensils: Bowl with lid (1 Iitre capacity) Shallow round dish (approx. 22 cm diameter)
Ingredients
8Large mushrooms (approx. 300 g), whole
2 tbsp Butter or margarine (20 g)
1Onion (50 g), finely chopped 50 g Bacon, finely diced
Black pepper, ground Fresh rosemary, bruised
125 ml Dry white wine
125 ml Cream
2 tbsp Flour (20 g)
COURGETTE AND MACARONI BAKE
Germany :
Total cooking time: approx. 33 - 38 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 |
2Eggs
100 g Grated cheddar cheese
Procedure
1.Wash the tuna, pat dry and sprinkle with lemon juice. Allow the fish to stand for approximately 15 minutes, then pat dry again and add salt.
2.Spread oil on the bottom of the dish and lay the tuna in it. Arrange the vegetables on top of the fish. Add the white wine, the clove of garlic and the bouquet garni and season. Cover the dish, place the dish on the centre of the oven floor (position 1) and cook.
15 - 17 min. MICRO 70P
Allow the fish to stand for approximately 2 minutes after cooking. Remove the bouquet garni and the clove of garlic before serving.
Tip: A bouquet garni is made of: a sprig of parsley, a bunch of herbs and vegetables for making soup , lovage, thyme and a few bay leaves.
Procedure
1.Remove the stalks from the mushrooms and chop the stalks into small pieces.
2.Spread the butter on the bottom of the dish. Add the onions, the diced bacon and the mushroom stalks. Season with pepper and rosemary, cover and cook on the centre of the oven floor (position 1).
3 - 5 min. MICRO 100P Leave to cool.
3.Heat 100 ml of the wine and cream in the other dish with its lid on. Place the dish on the centre of the oven floor (position 1).
1 - 3 min. MICRO 100P
4.Mix the remaining wine with the flour, stir into the hot liquid and cook with the lid on. Stir once during cooking.
approx. 1 min. MICRO 100P
5.Fill the mushrooms with the bacon mixture and place in the sauce. Place the dish into the glass tray in lower position (position 2) and cook.
8 - 10 min. COMBI HIGH 50P
Allow the mushrooms to stand for approximately 2 minutes once cooked.
Procedure
1.Put the water, oil and salt in the dish and bring to the bowl on the centre of the oven floor (position 1) with the lid on.
3 - 4 min. MICRO 100P
2.Break the macaroni into pieces, add to the dish, stir and allow to swell.
9 - 11 min. MICRO 30P
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. Place the gratin dish into the glass tray in lower position (position 2).
21 - 23 min. COMBI LOW 50P
Allow the dish to stand for
48
