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Stuffed Artichoke Hearts
Cooking time: approx. 20 min 4 people - MICROWAVE and COMBINATION COOKING
Containers: 1 Pyrex® dish, 25 cm diameter, and 1 bowl.
If the artichoke hearts are frozen, spread them out in the
dish with 4 tbsp of water and cook for 10 to 12 minutes on
MAX. In a food processor, chop up the shallot and the
washed mushrooms. Cook the shallot and mushrooms in
butter, covered, for 4 minutes on MAX. Add the parsley,
coriander and bread, chopped into small pieces. Bind
together with the egg yolk and season to taste. Stuff the
seasoned artichoke hearts. Sprinkle the breadcrumbs /
crispbread over the top. Place the dish on the Wire Rack
and cook for 5 to 6 minutes in Combination mode: GRILL 3
+ 250W (or approx. 7 minutes on GRILL 2 + 440W if you
have prepared the dish in advance).
8 tinned or frozen artichoke
hearts
(approx. 400 g),
250 g mushrooms, 1 shallot,
20 g butter, 2 tbsp parsley,
1 tsp coriander seeds,
2 slices of bread, 1 egg yolk,
1 crispbread, crushed, or 10 g
breadcrumbs.
Cauliflower Cheese
Cooking time: 20-25 min 4 people - MICROWAVE and COMBINATION COOKING
Containers: 1 bowl and 1 round Pyrex® dish, 22 cm diameter
Break the cauliflower up into equal sized florets. Put them
into the dish with half a cup of water. Cover and cook for 15
to 20 minutes on MAX (depending on the size of the pieces).
Meanwhile, prepare the ingredients for the white sauce. Take
the cauliflower out, drain and season it, then return to the
dish. Prepare the white sauce (see recipe in the sauce
chapter), adding half the grated cheese. Pour over the
cauliflower, and sprinkle the rest of the cheese on top. Place
the dish on the Wire Rack and bake for 6 to 8 minutes in
Combination mode GRILL 2 + 440W (or approx. 10 minutes
on Combination mode: GRILL 1 + 600W, placing the dish on
the glass turntable if the cauliflower is cold).
1 cauliflower, 500 ml milk,
35 g butter, 35 g flour,
70 g grated cheese, grated
nutmeg, salt, pepper.
Ratatouille Flan
Cooking time: approx. 35 min 6 people - MICROWAVE and COMBINATION COOKING
Container: 1 round Pyrex® dish, 25 cm diameter
Cook the frozen ratatouille with the cous cous, covered, for
15 minutes on MAX. Beat together the eggs and cream in a
large bowl. Cut the chorizo into small cubes and add them
to the bowl along with the ratatouille. Mix well, add the
grated cheese, check the seasoning then pour the mixture
into the dish. Put into the oven on the Metal Tray and cook
for 18 to 20 minutes in Combination mode: CONVECTION
HEATING 220°C + 440W, protecting the top with a sheet of
baking paper after 12 to 13 minutes, if necessary. Serve hot
or cold.
800 g frozen ratatouille,
5 eggs,
1 tbsp cream,
150 g chorizo,
70 g grated cheese, salt,
pepper,
4 tbsp medium cous cous.