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RECIPES
151/GB-22
Italy
LASAGNE
Total cooking time 22-27 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 tbsp 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
and onion, garlic, minced meat and mashed
tomato. Season and cook with the lid on. Stir
during cooking.
7-9 Mins. 800 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.
15-16 Mins. 560 W
After cooking, let the lasagne stand for
approximately 5-10 minutes.
France
RATATOUILLE
Total cooking time 19-21 minutes
Utensils: Bowl with lid (2 l capacity)
Ingredients
5 tbsp olive oil (50 ml)
1 clove garlic, crushed
1 onion (50 g), sliced
1 small aubergine (250 g), cut into cubes
1 courgette (200 g), into cubes
1 pepper (200 g), cut into large cubes
1 Small fennel (75 g) cut into large cubes
1 bouquet garni
200 g tinned artichoke hearts, cut into quarters
salt, pepper
1. Place the olive oil and garlic clove in the bowl. Add
the prepared vegetables, except the artichoke hearts,
and season with pepper. Add the bouquet garni,
cover and cook, stirring once.
18-20 Mins. 800 W
For the last 5 minutes, add the artichoke hearts and heat.
2. Season the ratatouille to taste with salt and pepper.
Remove the bouquet garni before serving. After
cooking, leave the ratatouille to stand for around 2
minutes.
Tip:Ratatouille can be served hot with meat dishes.
Served cold, it also makes an excellent starter.
A bouquet garni consists of: one stalk of parsley,
a bunch of herbs suitable for seasoning soup, one
stalk of lovage, one stalk of thyme, several bay
leaves.
7. R239 English 05.3.15 6:33 PM Page 23 (1,1)