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COURGETTE AND MACARONI BAKE
Germany : Zucchini-Nudel-Auflauf
Total cooking time: approx. 33 - 38 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Gratin dish (approx. 26cm diameter)
Ingredients
500 ml Water
1
/
2
tsp Oil
80 g Macaroni
400 g Tinned tomatoes, chopped
3 Onions (150 g), finely chopped
Basil, thyme, salt, pepper
1 tbsp Oil to grease the dish
450 g Courgettes, sliced
150 g Sour cream
2 Eggs
100 g Grated cheddar cheese
Procedure
1.
Put the water, oil and salt in the dish and bring to the bowl
on the centre of the oven floor (position 1) with the lid on.
3 - 4 min. MICRO 100P
2. Break the macaroni into pieces, add to the dish, stir
and allow to swell.
9 - 11 min.
MICRO 30P
Drain the macaroni and allow to cool.
3.
Mix the tomatoes with the onions and season well. Grease
the gratin dish. Put the macaroni in it and pour the tomato
sauce over it. Arrange the courgette slices on the top.
4.
Beat the sour cream with the eggs and pour over the mixture
in the dish. Sprinkle the grated cheese over the top. Place the
gratin dish into the glass tray in lower position (position 2).
21 - 23 min. COMBI LOW 50P
Allow the dish to stand for 5-10 minutes after cooking.
MUSHROOM WITH ROSEMARY
Spain : Champinones rellenos al romero
Total cooking time: approx. 13 - 19 minutes
Utensils: Bowl with lid (1 Iitre capacity)
Shallow round dish
(approx. 22 cm diameter)
Ingredients
8 Large mushrooms (approx. 300 g), whole
2 tbsp Butter or margarine (20 g)
1 Onion (50 g), finely chopped
50 g Bacon, finely diced
Black pepper, ground
Fresh rosemary, bruised
125 ml Dry white wine
125 ml Cream
2 tbsp Flour (20 g)
Procedure
1. Remove the stalks from the mushrooms and chop
the stalks into small pieces.
2. Spread the butter on the bottom of the dish. Add the
onions, the diced bacon and the mushroom stalks.
Season with pepper and rosemary, cover and cook
on the centre of the oven floor (position 1).
3 - 5 min.
MICRO 100P
Leave to cool.
3.
Heat 100 ml of the wine and cream in the other dish with its lid
on. Place the dish on the centre of the oven floor (position 1)
.
1 - 3 min. MICRO 100P
4.
Mix the remaining wine with the flour, stir into the hot
liquid and cook with the lid on. Stir once during cooking.
approx. 1 min. MICRO 100P
5. Fill the mushrooms with the bacon mixture and place
in the sauce. Place the dish into the glass tray in
lower position (position 2) and cook.
8 - 10 min.
COMBI HIGH 50P
Allow the mushrooms to stand for approximately
2 minutes once cooked.
FRESH TUNA WITH VEGETABLES
France : Thon frais braisé aux tomates et aux poivrons
Total cooking time: approx. 15 - 17 minutes
Utensils: Shallow oval gratin dish with lid
(approx. 26 cm diameter)
Ingredients
500 g Fresh tuna, in slices
2 tbsp Lemon juice
Salt
1 tsp Vegetable oil to grease the dish
1
/2 Green pepper (125 g), cut into strips
2 Onions (125 g), finely chopped
1 Carrot (50 g), sliced
1-2 Tomatoes (125 g), diced
40 ml White wine
1 Clove of garlic
Bouquet garni
Salt and pepper
Procedure
1. Wash the tuna, pat dry and sprinkle with lemon juice.
Allow the fish to stand for approximately 15 minutes,
then pat dry again and add salt.
2. Spread oil on the bottom of the dish and lay the tuna
in it. Arrange the vegetables on top of the fish. Add
the white wine, the clove of garlic and the bouquet
garni and season. Cover the dish, place the dish on
the centre of the oven floor (position 1) and cook.
15 - 17 min.
MICRO 70P
Allow the fish to stand for approximately 2 minutes
after cooking. Remove the bouquet garni and the
clove of garlic before serving.
Tip: A bouquet garni is made of: a sprig of parsley,
a bunch of herbs and vegetables for making soup ,
lovage, thyme and a few bay leaves.
Meat, Fish and Poultry
RECIPES