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Vegetables, noodles, rice & pasta
Greece
Potato-garlic paté
Total cooking time: approx. 8-10 minutes
Utensils: Bowl with lid (1 Iitre capacity)
Ingredients
400 g boiled potatoes (with skins)
2-3 tbsp water
2-3 garlic cloves
6 tbsp olive oil
6 tbsp meat stock
salt
juice of one lemon
1 mild chilli pepper
1. Place the potatoes and water in the dish. Cover and
cook. Stir once halfway through.
8-10 min. 900 W
2. Peel the potatoes and press through a potato press or
a fine sieve.
3. Crush the garlic cloves with the garlic press and add to
the potatoes.
4. Add olive oil, meat stock, salt and lemon juice with the
potatoes to taste, and stir until a smooth mixture is
formed. Add more oil or stock as required.
5. Decorate the paté with chilli pepper rings and serve.
Switzerland
Kohlrabi in dill sauce
2 Portions
Total cooking time: approx. 10
1
/2-13
1
/2 minutes
Utensils: 2 bowls with lids (1 Iitre capacity)
Ingredients
400 g Kohlrabi, sliced (approx. 2 pieces)
4-5 tbsp water
2 tbsp butter or margarine (20 g)
150 ml cream (crème fraîche)
salt, pepper, nutmeg & ground paprika
lemon juice
1 bunch dill, finely chopped
Tip: Black salsify can be used instead of kohlrabi.
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. 1
1
/2
min. 900 W
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.
Italien
Tagliatelle with cream & basil sauce
2 portions
Total cooking time: approx. 16-22 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Round soufflé dish (approx. 20 cm diam.)
Ingredients
1 I water
1 tsp salt
200 g tagliatelle
1 clove of garlic
15-20 basil leaves
200 g cream (crème fraîche)
30 g grated Parmesan cheese
salt & pepper
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. 6-9 min. 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. AG-71+72D-EU English 18/08/2004 10:05 Page 39