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Ratatouille
1. Place the olive oil and garlic 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 min. 800 W
For the last 5 min, add the artichoke hearts and cook.
2. Season the ratatouille to taste with salt and pepper.
Remove the bouquet garni before serving. After
cooking, stand for approx. 2 min.
Utensils Bowl with lid (2 l capacity)
5 tbsp olive oil
1 clove garlic, crushed
50 g onion, sliced
250 g aubergine, cubed
250 g courgette, cubed
200 g pepper, large cubes
75 g fennel, large cubes
1 bouquet garni
200 g tinned artichoke hearts, cut into
quarters
salt and pepper
Sole fillets
1. Wash the fish and pat them dry. Remove any bones.
2. Cut the lemon and the tomatoes into thin slices.
3. Grease the oven dish with butter. Place the fish fillets in
the dish and drizzle with the vegetable oil.
4. Sprinkle parsley over the dish, place the tomato slices on
top and season. Place the lemon slices on top of the
tomatoes and pour the white wine over them.
5. Place small pats of butter on top of the lemon, cover and
cook.
16-19 min. 800 W
After cooking, stand for approx. 2 min.
Utensils Shallow oval oven dish with
microwave cling film (approx. 26 cm
long)
400 g sole fillets
1 lemon, whole
150 g tomatoes
10 g butter
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt and pepper
4 tbsp white wine
20 g butter or margarine