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Courgette and noodle gratin
1. Mix the tomatoes with the onions and season well.
Add the macaroni. Pour the tomato sauce over the
macaroni and spread the courgette slices on top.
2. Beat the sour cream and the eggs and pour over the
gratin. Sprinkle the grated cheese on top. Place on
the low rack and cook.
18-21 min. 900 W
7-8 min. Dual Grill (630 W)
After cooking, stand for approx. 5-10 min.
Utensils Gratin dish (approx. 26 cm long)
80 g macaroni, cooked
400 g tinned chopped tomatoes
150 g onion, finely chopped
basil, thyme, salt, pepper
1 tbsp oil to grease the dish
450 g courgettes, sliced
150 g sour cream
2 eggs
100 g Cheddar cheese, grated
Lasagne
1. Chop the tomatoes, mix with the ham and onion,
garlic, minced beef and tomato puree. Season, cover
and cook.
5-8 min. 900 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.
13-17 min. 630 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
Pears in chocolate sauce
1. Place the sugar, vanilla sugar, pear liqueur and water
into the bowl, stir, cover and cook.
1-2 min. 900 W
2. Place the pears in the liquid, cover and cook.
5-8 min. 900 W
Take the pears out of the cooking liquid, and place in
the refrigerator.
3. Put 50 ml of the cooking liquid into the smaller bowl.
Add the chocolate and crème fraiche, cover and cook.
2-3 min. 900 W
4. Stir the sauce well, pour over the pears and serve.
Utensils Bowl with lid (2 l capacity)
Bowl with lid (1 l capacity)
4 whole pears, peeled (600 g)
60 g sugar
10 g vanilla sugar
1 tbsp pear liqueur
150 ml water
130 g dark chocolate, chopped
100 g crème fraiche