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Recipes
Sole fillets
Total cooking time: approx. 13-16 minutes
Utensils: Shallow, oval oven dish with microwave cling
film (approx. 26 cm long)
Ingredients
400 g sole fillets
1 lemon, whole
2 tomatoes (150 g)
1 tsp butter or margarine for greasing
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt & pepper
4 tbsps white wine (30 ml)
2 tbsps butter or margarine (20 g)
1. Wash the sole fillets 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
inside and drizzle the vegetable oil over them.
4. Sprinkle parsley over the fish, 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.
13-16 min. 800 W
After cooking allow the fish fillets to stand for approx.
2 minutes.
Tip: This recipe can also be used for Haddock, Halibut,
Mullet, Plaice or Cod.
Braised lamb with green beans
Total cooking time: approx. 20-24 minutes
Utensils: Shallow, oval soufflé mould with lid
(about 26 cm long)
Ingredients
1-2 tomatoes (100 g)
400 g lamb, boned
1 tsp butter or margarine for greasing the bowl
1 onion (50 g), finely chopped
1 clove garlic, crushed
salt & pepper
sugar
250 g tinned green beans
1. Skin and remove the stalks of the tomatoes, then
purée in a blender or food processor.
2. Cut the lamb into large chunks. Grease the bowl with
butter. Add meat, onions and garlic, season, cover and
cook.
9-11 min. 800 W
3. Add beans and puréed tomatoes to the meat, cover
and continue cooking.
11-13 min. 560 W
After cooking, leave the lamb to stand for
approximately 5 minutes.
Tip: If you prefer to use fresh beans, these should be
pre-cooked.
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
1 small aubergine (250 g), cut into cubes
1 courgette (200 g), into cubes
1 pepper (200 g), cut into large cubes
1 small fennel (75 g) cut into large cubes
1 bouquet garni
200 g tinned artichoke hearts, cut into quarters
salt & pepper
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 min. 800 W
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.
Tip: A bouquet garni consists of: one stalk of parsley, a
bunch of herbs suitable for seasoning soup, one
stalk of lovage, one stalk of thyme, several bay
leaves.
2. AG-21+22D-UK ENGLISH 03/02/2006 14:05 Page 21