R-33STD English 10/12/2002 15:19 Page 37

VEGETABLES, NOODLES, RICE AND DUMPLINGS

Switzerland

KOHLRABI IN DILLSAUCE

Kohlrabi in Dillsauce

Total cooking time: approx. 101/2-131/2minutes

2 servings

Utensils: 2 bowls with lids (capacity 1 l) Ingredients

400 g kohlrabi, sliced (approx. 2)

4-5 tbsp water

2 tbsps butter or margarine (20 g)

150 ml crème fraîche salt & pepper

nutmeg & ground paprika lemon juice

1 bunch dill, finely chopped

1.Place the kohlrabi and water in the dish, cover and cook. Stir once halfway through.

9-12 Min. 900 W Pour off the liquid

2.Spread the butter in the bowl. Add the cream and heat uncovered. Do not allow to boil!

approx. 11/2 Min. 900 W

3.Add salt, seasonings and lemon juice as desired. Fold in the dill and pour the sauce over the kohlrabi. Allow the kohlrabi to stand for approx. 2 minutes after cooking.

Tip:

Black salsify can be used instead of kohlrabi.

Italy

TAGLIATELLE WITH CREAM AND BASIL SAUCE

Tagliatelle alla panna e basilico (makes 2 servings) Total cooking time: approx. 16-22 minutes Utensils: bowl with lid (2 l capacity)

round soufflé dish (approx. 20 cm diameter) Ingredients

1

I

water

1

tsp

salt

200 g

tagliatelle

1clove of garlic

15-20 basil leaves

200g crème fraîche

30g grated Parmesan cheese salt & pepper

1.Place the water and the salt into the bowl, cover and bring to the boil.

9-11 Min. 900 W

2.Add the pasta, bring to the boil again, and then simmer.

1.1-2 Min. 900 W

2.6-9 Min. 270 W

3.Meanwhile rub the garlic cloves over the soufflé dish. Chop the basil leaves. Keep some aside for garnishing.

4.Drain the pasta well. Stir in the crème fraîche and sprinkle the basil over the pasta.

5.Add the parmesan cheese, salt and pepper, place into a soufflé dish and stir. Garnish the dish with basil and serve hot.

Switzerland

TESSINER RISOTTO

Tessiner Risotto

Total cooking time: approx. 20-25 minutes

Utensil: bowl with a lid (2 l capacity) Ingredients

50 g streaky bacon

2 tbsps butter or margarine (20 g)

1onion (50 g), finely chopped

200g pudding rice (Arboris)

400ml meat stock

70g Sbrinz cheese (if you are unable to obtain this type of Swiss cheese, use Emmental instead)

pinch saffron

salt & pepper

1.Cut the bacon into cubes. Spread the butter over the base of the bowl. Place the onions and bacon cubes, cover, and braise.

2-3 Min. 900 W

2.Add the rice, fill with the meat stock, bring to the boil, and then simmer.

1.3-5 Min. 900 W

2.15-17 Min. 270 W

Allow the rice to stand for about 3-5 minutes after cooking.

3. Mix the cheese with the saffron and season to taste.

Tip:

Braised chanterelle mushrooms, or button mushrooms and a mixed salad go very well

37with this dish.

ENGLISH

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Image 39
Sharp R-33STD Kohlrabi in Dillsauce, Tagliatelle with Cream and Basil Sauce, Tessiner Risotto, Min W Pour off the liquid
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R-33STD specifications

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