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Vegetables, noodles, rice & dumplings
Italy
Lasagne al forno
Total cooking time: approx. 18-25 minutes
Utensils: Bowl with lid (2 l capacity)
Shallow square soufflé mould with lid
(approx. 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g ham, finely cubed
1 onion (50 g), finely chopped
1 clove of garlic, crushed
250 g minced meat (beef)
2 tbsps mashed tomato (30 g)
salt & pepper
oregano, thyme, basil, nutmeg
150 ml cream (crème fraîche)
100 ml milk
50 g grated Parmesan cheese
1 tsp mixed chopped herbs
1 tsp olive oil
1 tsp vegetable oil to grease the mould
125 g lasagne verde
1 tbsp grated Parmesan cheese
1 tbsp butter or margarine
1. Cut the tomatoes into slices, mix with the ham, onion
cubes, garlic, minced meat and mashed tomato.
Season and cook with the lid on.
5-8 min. 900 W
2. Mix the cream with the milk, Parmesan cheese, herbs,
oil and spices.
3. Grease the soufflé mould and cover the bottom of the
mould with about
1
/3 of the pasta. Put half of the
minced meat mixture on the pasta and pour on some
sauce. Put an additional
1
/3 of the pasta on top
followed by another layer of the minced meat mixture
and some sauce, finishing with the remaining pasta on
top. Finally, cover the pasta with lots of sauce and
sprinkle with Parmesan cheese. Place butter flakes on
top and cook with the lid on.
13-17 min. 630 W
After cooking, let the lasagne stand for approximately
5-10 minutes.
Greece
Potato-garlic paté
Total cooking time: approx. 8-10 minutes
Utensils: Bowl with lid (capacity 1 l)
Ingredients
400 g boiled potatoes (with skins)
2-3 tbsp water
2-3 garlic cloves
6 tbsps olive oil
6 tbsps 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.
2. AG-32D-UK ENGLISH 20/05/2004 12:01 Page 33