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Fruit jelly with vanilla sauce
1. Put some of the fruit to one side for decoration. Purée
the rest of the fruit with the white wine, put it into a
dish, cover and heat.
7-9 min. 800 W
2. Stir in the sugar and the lemon juice.
3. Soak the gelatin in cold water for approx. 10 min, then
take it out and squeeze dry. Stir the gelatin into the hot
purée until it has dissolved. Place the jelly in the
refrigerator and leave to set.
4. To make the vanilla sauce; put the milk into the other
dish. Slit the vanilla pod and remove the insides, stir this
into the milk with the sugar and the cornflour. Cover
and cook, stir during cooking and again at the end.
3-4 min. 800 W
5. Turn out the jelly onto a plate and decorate with the
remaining fruit. Pour the vanilla sauce over the jelly.
Utensils Dish with lid (2 l capacity)
Bowl with lid (1 l capacity)
150 g redcurrants, washed and stalks removed
150 g strawberries, washed and hulls removed
150 g raspberries, washed and hulls removed
250 ml white wine
100 g sugar
50 ml lemon juice
8 gelatin leaves
300 ml milk
1
/
2
vanilla pod
30 g sugar
15 g cornflour
Lasagne
1. Chop the tomatoes, mix with the ham and onion, garlic,
minced beef and tomato puree. Season, cover and cook
7-9 min. 800 W
2. Mix the crème fraiche with the milk, Parmesan cheese,
herbs, oil and spices.
3. Grease the dish and cover the bottom with about
1
/
3 of
the pasta. Put half of the minced meat mixture on the
pasta and pour on some sauce. Repeat and finish with
the remaining pasta. Cover the pasta with sauce and
sprinkle with Parmesan cheese. Cook with the lid on.
15-17 min. 560 W
After cooking, stand for approx. 5-10 min.
Utensils Bowl with lid (2 l capacity)
Shallow square gratin dish with lid
(approx. 20 x 20 x 6 cm)
300 g tinned tomatoes
50 g ham, chopped
50 g onion, finely chopped
1 clove of garlic, crushed
250 g minced beef
2 tbsp tomato puree
salt and pepper
150 ml crème fraiche
100 ml milk
50 g Parmesan cheese, grated
1 tsp mixed chopped herbs
1 tsp olive oil
1 tsp vegetable oil to grease the dish
125 g lasagne verde
1 tbsp Parmesan cheese, grated