VEGETABLES, NOODLES,
RICE &
DUMPLINGS
Switzerland
KOHLRABI IN DILLSAUCE
Total cooking time: approx.
2 servings
Utensils: 2 bowls with lids (capacity 1 l) Ingredients
400 g kohlrabi, sliced (approx. 2)
2 tbsps butter or margarine (20 g)
150 ml crème fraîche salt & pepper
nutmeg & ground paprika lemon juice
1 bunch dill, finely chopped
Italy
TAGLIATELLE WITH CREAM AND BASIL SAUCE
makes 2 servings
Total cooking time: approx.
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
200g crème fraîche
30g grated Parmesan cheese salt & pepper
Switzerland
TESSINER RISOTTO
Total cooking time: approx.
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.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. 
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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.
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.
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.
1.Cut the bacon into cubes. Spread the butter over the base of the bowl. Place the onions and bacon cubes, cover, and braise.
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.
270 W
Allow the rice to stand for about
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 with this dish.
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