RECIPES
FILET OF SOLE
France : Filets de sole or 2 Portions
Total cooking time: approx. 13 - 15 minutes
Utensils: Shallow oval gratin dish with lid or microwave foil (approx.26 cm)
Ingredients
400 g Filet of sole
1Lemon, untreated
2 Tomatoes (150 g)
1 tsp | Butter or margarine to grease the dish |
1 tbsp | Vegetable oil |
1 tbsp | Parsley, chopped |
| Salt and pepper |
4 tbsp | White wine (30 ml) |
2 tbsp | Butter or margarine (20 g) |
PRAWNS WITH CHILLI
Total cooking time: approx. 5 - 7 minutes
Utensils: Bowl with lid (1 litre capacity)
Bowl with lid (2 litre capacity)
Ingredients
6Prawns (shelled 240 g)
50 ml White wine
2Small bunches of chives (200 g)
20 g Ginger (fresh)
1 tbsp | Cornflour |
2 tbsp | Vegetable oil (20 g) |
11/2 tbsp Soy sauce (20 ml) | |
1 tbsp | Sugar |
1 tbsp | Vinegar |
Procedure
1.Wash the fish and pat dry. Remove any bones.
2.Slice the lemon and the tomatoes finely.
3.Grease the gratin dish with butter. Place the fish in it and drizzle with vegetable oil.
4.Sprinkle the fish with parsley, lay the slices of tomato on top and season. Lay the slices of lemon on top of the tomato and pour the white wine over this.
5.Dot the lemon with butter, cover and cook on the centre of the oven floor (positon 1).
13 - 15 min. MICRO 50P
Leave the fish fillets to stand for about 2 minutes after cooking.
Tip: You can also use rosefish, halibut, mullet, plaice or cod in this recipe.
Procedure
1.Wash the prawns. Remove the shell and tail. Cut into the spine and remove gut. Cut each prawn into 2 or 3 pieces and snip each piece so they do not curl when cooked. Put the prawns into a bowl and sprinkle with the wine. Cover and marinate.
2.Wash chives and chillis and pat dry. Cut chives into 5cm lengths. Cut chillies in half lengthwise and remove seeds. Peel and slice ginger.
3.Take the prawns out of the wine and coat them in cornflour.
4.Put oil, chives, chillies and ginger slices into bowl and cover. Heat on the centre of the oven floor (position1). approx. 2 min. MICRO 100P
5.Add prawns to the bowl. Season with soy sauce, sugar and vinegar. Stir and cook covered.
3 - 5 min. MICRO 100P
Allow the prawns to stand for 1 - 2 minutes after cooking. Serve hot.
Vegetables and noodles
VEGETABLE CASSEROLE
France : Ratatouille spécial
Total cooking time: approx. 15 - 18 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
5 tbsp Olive oil (50 ml)
1Garlic clove, crushed
1Onion (50 g), sliced
1Small aubergine (250 g), roughly chopped
1Courgette (200 g), roughly chopped
1Pepper (200 g), roughly chopped
1Small fennel bulb (75 g), roughly chopped Pepper
1Bouquet garni
200 g Tin artichoke hearts, quartered Salt and pepper
Procedure
1.Put olive oil and garlic in dish. Add all the prepared vegetables except the artichoke hearts and season with pepper. Add the bouquet garni and cook covered on the centre of the oven floor (position1). Stir once during cooking.
15 - 18 min. MICRO 100P
Add the artichoke hearts to the bowl for the last 5 minutes.
2.Season the ratatouille to taste and take the bouquet garni out before serving. Once cooked, leave the ratatouille to stand for about 2 minutes.
Tip: Serve this hot vegetable casserole with meat
dishes. Served cold it makes a delicious starter.
Bouquet garni consists of: a sprig each of parsley, lovage and thyme, plus some bay leaves.
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