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Porcini Mushroom Risotto
Cooking time: 25 min 4 people - MICROWAVE
Container: 1 Pyrex® casserole dish with lid, 3 litre capacity, and 1 bowl
Soak the mushrooms in 400 ml warm water for at least 2
hours (preferably overnight). Put the chopped onion and
butter into a bowl. Cover and cook for 3 minutes on MAX.
Add the rice and mix. Cover and cook for 3 more minutes
on MAX. Then add the peeled and crushed garlic, the
vegetable stock and the water used to soak the
mushrooms. Cover and cook for 5 minutes on MAX, then for
15 mintues on 250W. Chop the mushrooms into pieces and
add them 5 minutes before the end of the cooking time. If
need be, add a few spoonfuls of water. Season and leave to
stand, covered, for at least 10 minutes before stirring with a
fork and serving.
40 g dried porcini mushrooms,
50 g butter,
1 garlic clove,
1 onion,
250 g arborio rice,
500 ml hot water with 1
vegetable stock cube added,
12 basil leaves,
chopped.
Jerusalem Artichokes
Cooking time: 15 min 4 people - MICROWAVE
Container: 1 Pyrex® dish, 22 cm diameter
Wash and peel the Jerusalem artichokes. Cut them into 2 or
3 pieces. Peel and chop the shallots. Sweat them in a knob
of butter, covered, for 3 minutes on MAX. Add the
Jerusalem artichokes and 3 tbsp of water. Cover with cling
film and cook on MAX for 11 to 13 minutes. Check the
seasoning and add a pinch of chopped parsley and the
parma ham, cut into small pieces, before serving.
At least 1 kg Jerusalem
artichokes,
2 shallots,
2 slices of Parma ham,
butter,
parsley, salt, pepper.
Tartiflette
Cooking time: approx. 35 min 6 people – MICROWAVE and COMBINATION MODE
Container: 1 Pyrex® dish, 25 cm diameter
Peel the potatoes, cut them into thick slices, add 10 tbsp of
water and cook on MAX for 18 minutes, stirring halfway
through. Drain and set aside. Place the bacon pieces on a
plate, cover and cook for 2 minutes 30 seconds on MAX.
Drain. Peel and chop the onion. Put it in a bowl and cook,
covered, for 2 minutes on MAX.
In the dish mix together the potatoes, onion, bacon pieces
and one third of the reblochon, cut into pieces. Season and
add the white wine. Top with the remaining reblochon, cut
into long thick slices. Place on the Metal Tray and cook on
Combination mode: CONVECTION HEATING 200°C +
250W, for 15 to 17 minutes. (or Combination mode + 600 W
if the dish has been prepared in advance and left to cool).
1.3 kg potatoes,
200 g smoked bacon pieces,
1 onion,
500 g reblochon cheese, rind
removed,
100 ml white wine.