RECIPES FOR AUTO COOK 
FISH FILLET WITH SAUCE (A2-1)
Fish fillet with piquant sauce
0,5 kg (1) | 1,0 kg (2) | 1,5 kg (3) |
|
175 g | 350 g | 525 g | canned tomatoes (drained) |
50 g | 100 g | 150 g | corn |
5 g | 10 g | 15 g | chilli sauce |
15 g | 30 g | 45 g | onion (finely chopped) |
1 tsp | red wine vinegar | ||
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|
| mustard, thyme, cayenne pepper |
250 g | 500 g | 750 g | fish fillet |
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|
| salt |
1.Mix ingredients for the sauce.
2.Place the fish fillet in a round gratin dish with the thin ends toward the centre and sprinkle with salt.
3.Spread the sauce on the fish fillet.
4.Cover with microwave cling film and cook on AUTO COOK 2
5.After cooking, stand for approx. 2 min.
FISH FILLET WITH SAUCE (A2-1)
Fish fillet with curry sauce
0,5 kg (1) | 1,0 kg (2) | 1,5 kg (3) |
|
250 g | 500 g | 750 g | fish fillet |
|
|
| salt |
50 g | 100 g | 150 g | banana (sliced) |
200 g | 400 g | 600 g |
GRATIN (A2-2)
Spinach gratin
0,5 kg (1) | 1,0 kg (2) | 1,5 kg (3) |
|
5 g | 10 g | 15 g | butter or margarine |
|
|
| (to grease the dish) |
150 g | 300 g | 450 g | leaf spinach (defrosted, drained) |
15 g | 30 g | 45 g | onion (finely chopped) |
|
|
| salt, pepper, nutmeg |
150 g | 300 g | 450 g | boiled potatoes (sliced) |
35 g | 75 g | 110 g | cooked ham (diced) |
50 g | 100 g | 150 g | crème fraîche |
1 | 2 | 3 | eggs |
40 g | 75 g | 115 g | grated cheese |
|
|
| paprika powder |
1.Place the fish fillet in a round gratin dish with the thin ends toward the centre and sprinkle with salt.
2.Spread the banana and the
3.Cover with microwave cling film and cook on AUTO COOK 2
4.After cooking, stand for approx. 2 min.
1.Mix together the leaf spinach with the onion and season with salt, pepper and nutmeg.
2.Grease the gratin dish. Place alternate layers of potato slices, diced ham and spinach in the dish. The top layer should be spinach.
3.Mix the eggs with crème fraiche, add salt and pepper and pour over the gratin.
4.Cover the gratin with the grated cheese, sprinkle with paprika powder and cook on AUTO COOK 2
5.After cooking, stand for
GRATIN (A2-2)
Potato and courgette gratin
0,5 kg (1) | 1,0 kg (2) | 1,5 kg (3) |
|
5 g | 10 g | 15 g | butter or margarine |
|
|
| (to grease the dish) |
200 g | 400 g | 600 g | boiled potatoes (sliced) |
115 g | 230 g | 345 g | courgette (finely sliced) |
75 g | 150 g | 225 g | crème fraîche |
1 | 2 | 3 | eggs |
1/2 | 1 | 2 | clove of garlic (crushed) |
|
|
| salt, pepper |
40 g | 80 g | 120 g | feta cheese (diced) |
10 g | 20 g | 30 g | sunflower kernel |
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|
| paprika powder |
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|
|
|
1.Grease the gratin dish and place alternate layers of potato slices and courgette in the dish.
2.Mix the eggs with crème fraiche, season with salt, pepper and garlic and pour over the gratin.
3.Crumble the feta cheese and sprinkle over the gratin.
4.Finally sprinkle the gratin with sunflower kernels and paprika powder and cook on AUTO COOK 2
5.After cooking, stand for
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