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VEGETABLES, NOODLES, RICE AND DUMPLINGS
Switzerland
TESSINER RISOTTO
Tessiner Risotto
Total cooking time: approx. 20-25 minutes
Utensil: bowl with a lid (2 l capacity)
Ingredients
50 g streaky bacon
2 tbsps butter or margarine (20 g)
1 onion (50 g), finely chopped
200 g pudding rice (Arboris)
400 ml meat stock
70 g Sbrinz cheese (if you are unable to obtain
this type of Swiss cheese, use Emmental
instead)
pinch saffron
salt & pepper
1. Cut the bacon into cubes. Spread the butter over the
base of the bowl. Place the onions and bacon cubes,
cover, and braise.
2-3 Min. 900 W
2. Add the rice, fill with the meat stock, bring to the
boil, and then simmer.
1. 3-5 Min. 900 W
2. 15-17 Min. 270 W
Allow the rice to stand for about 3-5 minutes after
cooking.
3. Mix the cheese with the saffron and season to
taste.
Tip:
Braised chanterelle mushrooms, or button
mushrooms and a mixed salad go very well
with this dish.
Switzerland
KOHLRABI IN DILLSAUCE
Kohlrabi in Dillsauce
Total cooking time: approx. 10
1
/
2
-13
1
/
2
minutes
2 servings
Utensils: 2 bowls with lids (capacity 1 l)
Ingredients
400 g kohlrabi, sliced (approx. 2)
4-5 tbsp water
2 tbsps butter or margarine (20 g)
150 ml crème fraîche
salt & pepper
nutmeg & ground paprika
lemon juice
1bunch dill, finely chopped
1. Place the kohlrabi and water in the dish, cover
and cook. Stir once halfway through.
9-12 Min. 900 W
Pour off the liquid
2. Spread the butter in the bowl. Add the cream and
heat uncovered. Do not allow to boil!
approx. 1
1
/
2
Min. 900 W
3. Add salt, seasonings and lemon juice as desired.
Fold in the dill and pour the sauce over the
kohlrabi. Allow the kohlrabi to stand for approx.
2 minutes after cooking.
Tip:
Black salsify can be used instead of kohlrabi.
Italy
TAGLIATELLE WITH CREAM AND BASIL
SAUCE
Tagliatelle alla panna e basilico (makes 2 servings)
Total cooking time: approx. 16-22 minutes
Utensils: bowl with lid (2 l capacity)
round soufflé dish (approx. 20 cm diameter)
Ingredients
1 I water
1 tsp salt
200 g tagliatelle
1clove of garlic
15-20 basil leaves
200 g crème fraîche
30 g grated Parmesan cheese
salt & pepper
1. Place the water and the salt into the bowl, cover and
bring to the boil.
9-11 Min. 900 W
2. Add the pasta, bring to the boil again, and then
simmer.
1. 1-2 Min. 900 W
2. 6-9 Min. 270 W
3. Meanwhile rub the garlic cloves over the soufflé
dish. Chop the basil leaves. Keep some aside for
garnishing.
4. Drain the pasta well. Stir in the crème fraîche and
sprinkle the basil over the pasta.
5. Add the parmesan cheese, salt and pepper, place
into a soufflé dish and stir. Garnish the dish with basil
and serve hot.
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ENGLISH
R-33STD English 10/12/2002 15:19 Page 37