Sharp R-21 FBST, R-22FBST operation manual Lasagne, Ratatouille

R-21+22FBST ENGLISH 22/07/2003 11:42 Page 27

Italy

LASAGNE

Total cooking time 22-26 minutes Utensils: Bowl with lid (2 l capacity)

shallow square soufflé mould with lid (approx 20 x 20 x 6 cm)

Ingredients

300 g tinned tomatoes

50 g ham, finely cubed

1onion (50 g), finely chopped

1clove of garlic, crushed

250g minced meat (beef)

2 tbsp	mashed tomato (30 g)
	salt, pepper
	oregano, thyme, basil, nutmeg
150 ml	cream (crème fraîche)
100 ml	milk
50 g	grated Parmesan cheese
1 tsp	mixed chopped herbs
1 tsp	olive oil
1 tsp	vegetable oil to grease the mould
125 g	lasagne verde
1 tbsp	grated Parmesan cheese
1 tbsp	butter or margarine

France

RATATOUILLE

Total cooking time 19-21 minutes

Utensils: Bowl with lid (2 l capacity)

Ingredients

5 tbsp	olive oil (50 ml)
1 clove	garlic, crushed
1	onion (50 g), sliced

1small aubergine (250 g), cut into cubes

1courgette (200 g), into cubes

1pepper (200 g), cut into large cubes

1Small fennel (75 g) cut into large cubes

1bouquet garni

200g tinned artichoke hearts, cut into quarters salt, pepper

RECIPES

1.Cut the tomatoes into slices, mix with the ham and onion, garlic, minced meat and mashed tomato. Season and cook with the lid on.

7-9 Mins. 100 P

2.Mix the cream with the milk, Parmesan cheese, herbs, oil, and spices.

3.Grease the soufflé mould and cover the bottom of

the mould with about 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour

on some sauce. Put an additional 1/3 of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butter flakes on top and cook with the lid on.

15-17 Mins. 70 P

After cooking, let the lasagne stand for approximately 5-10 minutes.

1.Place the olive oil and garlic clove 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 Mins. 100 P

For the last 5 minutes, add the artichoke hearts and heat.

2.Season the ratatouille to taste with salt and pepper. Remove the bouquet garni before serving. After cooking, leave the ratatouille to stand for around 2 minutes.

Tip:Ratatouille can be served hot with meat dishes. Served cold, it also makes an excellent starter.

A bouquet garni consists of: one stalk of parsley,	ENGLISH
a bunch of herbs suitable for seasoning soup, one
stalk of lovage, one stalk of thyme, several bay
leaves.

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