AEG MCC3881E-M - Manual (Page 24)

24 Recipes
Lasagne
1. Chop the tomatoes, mix with the ham and onion, garlic,
minced beef and tomato puree. Season, cover and cook.
5-8 min. 900 W
2. Mix the crème fraiche with the milk, Parmesan cheese,
herbs, oil and spices.
3. Grease the dish and cover the bottom with about 1/3 of
the pasta. Put half of the minced meat mixture on the
pasta and pour on some sauce. Repeat and finish with
the remaining pasta. Cover the pasta with sauce and
sprinkle with Parmesan cheese. Cook with the lid on.
13-17 min. 630 W
After cooking, stand for approx. 5-10 min.
Utensils Bowl with lid (2 l capacity)
Shallow square gratin dish with lid
(approx. 20 x 20 x 6 cm)
300 g tinned tomatoes
50 g ham, chopped
50 g onion, finely chopped
1 clove of garlic, crushed
250 g minced beef
2 tbsp tomato puree
salt and pepper
150 ml crème fraiche
100 ml milk
50 g Parmesan cheese, grated
1 tsp mixed chopped herbs
1 tsp olive oil
1 tsp vegetable oil to grease the dish
125 g lasagne verde
1 tbsp Parmesan cheese, grated
Bacon risotto
1. Grease the dish. Place the onions and bacon in the dish,
cover, and cook.
2-3 min. 900 W
2. Add the rice, meat stock, cook.
3-5 min. 900 W
15-17 min. 270 W
After cooking, stand for approx. 5 min.
3. Mix the cheese with the saffron into the rice and season
to taste.
Utensils Bowl with lid (2 l capacity)
50 g streaky bacon, chopped
20 g butter or margarine
50 g onion, finely chopped
200 g rissotto rice (Arboris)
400 ml meat stock
70 g Emmental cheese
pinch saffron
salt and pepper
Pears in chocolate sauce
1. Place the sugar, vanilla sugar, pear liqueur and water into the
bowl, stir, cover and cook.
1-2 min. 900 W
2. Place the pears into the liquid, cover and cook.
5-8 min. 900 W
Take the pears out of the cooking liquid, and place in the
refrigerator.
3. Pour 50 ml of the cooking liquid into the smaller bowl. Add
the chocolate and crème fraiche, cover, and cook.
2-3 min. 900 W
4. Stir the sauce well, pour over the pears and serve.
Utensils Bowl with lid (2 l capacity)
Bowl with lid (1 l capacity)
4 whole pears, peeled (600 g)
60 g sugar
10 g vanilla sugar
1 tbsp pear liqueur
150 ml water
130 g dark chocolate, chopped
100 g crème fraiche