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Ingredients:
150 g macaroni, 500 ml water, 1 teaspoonful (TS) salt,
1 onion, 1 clove of garlic, 20 g butter, 300 g minced meat (e.g. half
pork/half beef), 1 packet tomato puree with herbs (approx. 350 g),
400 g broccoli, 4 DS water, 1 tub soured cream (200 g),
150 g slices semi-mature Gouda,
seasoning: salt, pepper
Preparation:
Place 500 ml water with 1 teaspoonful of salt in a microwave-suitable
bowl with a lid and bring it to the boil at full power (1200 watts) in approx.
8 minutes.
Then add the macaroni and cook at 960 watts for 2 to 3 minutes and at
480 watts for approx. 3 further minutes. Then collect in a colander and let
it drip off water. Now braise the onions and the clove of garlic with the
butter in a microwave-suitable bowl at 960 watts for approx. 3 minutes.
Add the minced meat and the tomato puree – then cook the mixture for a
further 6 to 7 minutes at 960 watts. Stir in 3/4 tub of soured cream and
season to taste with salt and pepper.
Wash and clean the broccoli and place it with 4 dessert spoonfuls of water
in a microwave-suitable bowl. Cover and precook at 960 watts for approx.
5 minutes and let it drip off water.
Place the macaroni, vegetables and minced meat sauce into a soufflé dish
and mix together. Distribute the remaining 1/4 tub of soured cream over it
and cover with the slices of cheese.
Cook and gratinate using combination 1 at 720 watts for approx. 15
minutes.
Ingredients:
4 pork fillets à approx. 150 g, 350 g pink mushrooms, 150 g diced ham,
2 tubs of cream (400 ml), 2 DS tomato purée,
seasoning: salt, pepper, paprika
Preparation:
Season the pork fillets and place them in a flat soufflé dish. Clean and
halve the mushrooms and add them with the ham to the fillets in the
soufflé dish.
Stir the cream, tomato purée and paprika in a microwave-suitable bowl
and cook for 3 to 4 minutes at 960 watts. Then pour this sauce over the
fillets. Cook and gratinate using combination 1 at 480 watts for
approx. 20 minutes.
Ingredients:
1000 g potatoes, fat (to grease the soufflé dish), 2 DS breadcrumbs
1 tub cream (200 ml), 50 g grated Emmental cheese, butter (flaked),
seasoning: salt, pepper
Preparation:
Peel and wash the potatoes, then slice them thinly and season. Grease the
soufflé dish. Layer the potatoes in the soufflé dish and pour the cream over
them. Then sprinkle with the cheese and breadcrumbs and place the butter
flakes on top.
Gratinate using combination 2 at 720 watts for approx. 18 minutes.
Macaroni
minced meat
soufflé
with broccoli
Mushroom
fillet of pork
in piquant
pepper sauce
Gratinated
potatoes
18