RECIPES
LASAGNE
Italy : Lasagne al forno
Total cooking time: approx. 23 - 28 minutes
Utensils: Bowl with lid (2 Iitre capacity) Shallow rectangular gratin dish (approx. 20x20x6 cm)
Ingredients
300 g Tomatoes, tinned
50 g Ham, finely diced
1Onion (50 g), finely chopped
1Garlic clove, crushed
250 g | Minced beef |
2 tbsp | Tomato puree (30 g) |
| Salt and pepper |
| Oregano, thyme, basil |
150 ml | Crème fraiche |
100 ml | Milk |
50 g | Grated Parmesan cheese |
1 tsp | Chopped mixed herbs |
1 tsp | Olive oil |
| Salt, pepper and nutmeg |
1 tsp | Vegetable oil for greasing dish |
125 g | Green lasagne sheets |
1 tsp | Grated Parmesan cheese |
1 tsp | Butter or margarine |
STUFFED POTATOES
Spain : Patatas Rellenas
Total cooking time: approx. 10 - 14 minutes
Utensils: Bowl with lid (2 litre capacity) China plates
Ingredients
4
60g Ham, finely diced
1/2 Onion (25 g), finely chopped
2 tbsp | Grated Parmesan cheese (20 g) |
| Salt |
| Pepper |
2 tbsp | Grated Emmental cheese |
Drink and Desserts
PEARS IN CHOCOLATE SAUCE
France : Poires au chocolat
Total cooking time: approx. 8 - 14 minutes
Utensils: Bowl with lid (2 Iitre capacity) Bowl with lid (1 Iitre capacity)
Ingredients
4Pears (600 g)
60 g | Sugar |
1Packet of vanilla sugar (10 g)
1 tbsp | Pear liqueur, 30% proof |
150 ml | Water |
130 g | Plain chocolate, broken into pieces |
100 g | Crème fraiche |
Procedure
1.Slice the tomatoes and mix with the diced onion and ham, garlic, minced beef and tomato puree. Season, cover the dish and cook on the centre of the oven floor (position1). Stir once during cooking.
6 - 8 min. MICRO 100P
2.Mix together the cream, milk, Parmesan cheese, herbs and oil. Season.
3.Grease the dish and cover the base with 1/3 of the pasta sheets. Spread half of the meat mixture on top of the pasta and cover with some of the cheese sauce. Lay another 1/3 of the pasta on top of this, followed by the meat mixture and some sauce. Finish with the last 1/3 of the pasta covered with a lot of sauce and top with grated Parmesan. Place butter flakes on top. Place the gratin dish into the glass tray in lower position (position 2) and cook.
17 - 20 min. COMBI LOW 50P
Leave the lasagne 5 to 10 minutes to stand after cooking.
Procedure
1.Put the potatoes in the bowl, add the water, cover and cook on the centre of the oven floor (position 1). Turn once during cooking.
7 - 9 min. MICRO 100P Allow to cool.
2.Halve the potatoes lengthways and carefully scoop out the flesh. Mix the potato with the ham, onion, milk and Parmesan until it is smooth. Season with salt and pepper.
3.Fill the potato skins with the mixture, top with the grated Emmental, place on the plates and cook on the centre of the oven floor (position 1).
3 - 5 min. MICRO 100P
Leave the potatoes to stand for about 2 minutes after cooking.
Procedure
1.Peel the pears, keeping them whole.
2.Put sugar, vanilla sugar, liqueur and water into the bowl. Stir and heat on the centre of the oven floor (position 1). 1 - 2 min. MICRO 100P
3.Place the pears in the juice, cover and cook on the centre of the oven floor (position 1).
8 - 10 min. MICRO 100P
Take the pears out of the juice and allow to cool.
4.Put 50 ml of the juice in the small bowl, add the cream and chocolate. Cover and heat on the centre of the oven floor (position 1).
1 - 2 min. MICRO 100P
5.Stir the sauce well and pour over the pears to serve.
Tip: You could also serve this with vanilla ice cream.
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