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37
Tagliatelle with cream & basil
sauce
2 servings
Utensils: Bowl (2 I capacity)
Round soufflé dish
(approx. 20 cm diameter)
Ingredients
1 I boiling water
1 tsp salt
200 g tagliatelle
1 clove of garlic
15-20 basil leaves
200 g crème fraiche
30 g Parmesan cheese, grated
salt & pepper
1. Place the water and the salt into the
bowl. Add the pasta cook.
1. 1-2 min. 900 W
2. 6-9 min. 270 W
2. Meanwhile rub the garlic cloves over
the soufflé dish.
3. Drain the pasta well. Stir in the crème
fraiche and sprinkle the basil over the
pasta.
4. Add the Parmesan cheese, salt and
pepper, place into a soufflé dish and
stir. Garnish the dish with basil and
serve hot.
Semolina pudding with raspberry
sauce
Utensils: Bowl with lid (2 I capacity)
Ingredients
500 ml milk
40 g sugar
15 g chopped almonds
50 g semolina
1 egg yolk
1 tbsp water
1 egg white
250 g raspberries
50 ml water
40 g sugar
1. Put the milk, sugar and almonds in
the bowl, cover and cook.
3-5 min. 900 W
2. Add the semolina, stir, cover and cook.
10-12 min. 270 W
3. Beat the egg yolk with the water in a
cup, and stir into the hot mixture. Beat
the egg white until it is stiff, and fold it
into the mixture. Pour the pudding
mixture into ramekins or small dishes.
4. To make the sauce, wash the
raspberries, dab them dry carefully,
and place them in a bowl with the
water and sugar. Cover and heat.
2-3 min. 900 W
5. Purée the raspberries and serve either
hot or cold with the semolina pudding.
EX-72F-UK English:NEW Electrolux_MG BASE_English 24/4/07 11:39 Page 37