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RECIPES
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.
LASAGNE AL FORNO
Total cooking time: approx. 18-25 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 tbsps 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,
onion cubes, garlic, minced meat and mashed
tomato. Season and cook with the lid on.
5-8 min. 900 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.
13-17 min. 630 W
After cooking, let the lasagne stand for
approximately 5-10 minutes.
SEMOLINA PUDDING WITH RASPBERRY
SAUCE
Total cooking time: approx. 15-20 minutes
Utensil: bowl with lid (2 l capacity)
Ingredients
500 ml milk
40 g sugar
15 g chopped almonds
50 g semolina
1 egg yolk
1 tbsp water
1 egg white
250 g raspberries
50 ml water
40 g sugar
1. Place the milk, sugar and almonds in the bowl,
cover and heat.
3-5 min. 900 W
2. Add the semolina, stir, cover and cook.
10-12 min. 270 W
3. Beat the egg yolk with the water in a cup, and
stir into the hot mixture. Beat the egg white until it
is stiff, and fold it into the mixture. Pour the
pudding mixture into ramekins or small dishes.
4. To make the sauce wash the raspberries, dab
them dry carefully, and place them in a bowl with
the water and sugar. Cover, and heat.
2-3 min. 900 W
5. Purée the raspberries and serve either hot or cold
with the semolina pudding.
1. ZD-32D-EU English 19/01/2006 13:58 Page 29