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VEGETABLES, NOODLES, RICE & PASTA
39
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
1bunch dill, finely chopped
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.
Tip:
Black salsify can be used instead of kohlrabi.
Italien
TAGLIATELLE WITH CREAM AND BASIL
SAUCE
(for 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
1clove 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.
2. EX-72D UK ENGLISH 01/06/2004 08:34 Page 39