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Stuffed potatoes
1. Pierce the potatoes and place in the bowl, add the
water, cover and cook. Turn once during cooking.
8-10 min. 800 W
Allow to cool.
2. Halve the potatoes lengthways and carefully scoop
out the flesh. Mix the potato with the ham, onion,
milk and Parmesan until it is smooth. Season with
salt and pepper.
3. Fill the potato skins with the mixture, top with the
Emmental, place in the flan dish and cook.
4-6 min. 800 W
After cooking, stand for approx. 2 min.
Utensils Bowl with lid (2 l capacity)
Flan dish
4 medium-sized potatoes (400 g)
100 ml water
60g ham, finely diced
25 g onion, finely chopped
75-100 ml milk
20 g Parmesan cheese, grated
salt and pepper
20 g Emmental cheese, grated
Lasagne
1. Chop the tomatoes, mix with the ham and onion,
garlic, minced beef and tomato puree. Season,
cover and cook.
7-9 min. 800 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.
15-17 min. 560 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