AEG MCD1751E - Manual (Page 37)

35
Vegetables & noodles
France
Vegetable casserole
Total cooking time: approx. 19-21 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
5 tbsp
olive oil (50 ml)
1 garlic clove, crushed
1 onion (50 g), sliced
1 small aubergine (250 g), roughly chopped
1 courgette (200 g), roughly chopped
1 pepper (200 g), roughly chopped
1 small fennel bulb (75 g), roughly chopped
pepper
1 bouquet garni
200 g tin artichoke hearts, quartered
salt & pepper
1. Put olive oil and garlic in dish. Add all the prepared
vegetables except the artichoke hearts and season
with pepper. Add the bouquet garni and cook covered.
Stir once during cooking.
19-21 min.
800 W
Add the artichoke hearts to the bowl for the last 5
minutes.
2. Season the ratatouille to taste and take the bouquet
garni out before serving. Once cooked, leave the
ratatouille to stand for about 2 minutes.
Tips: Serve this hot vegetable casserole with meat dishes.
Served cold it makes a delicious starter.
A bouquet garni is made of:
a sprig of parsley, lovage, thyme and a few bay
leaves.
Italy
Lasagne
Total cooking time: approx. 22-26 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow rectangular gratin dish with lid
(approx. 20x20x6 cm)
Ingredients
300 g
tomatoes, tinned
50 g ham, finely diced
1 onion (50 g), finely chopped
1 garlic clove, crushed
250 g minced beef
2 tbsp tomato puree (30 g)
salt & pepper
oregano, thyme, basil
150 ml creme fraiche
100 ml milk
50 g grated Parmesan cheese
1 tsp chopped mixed herbs
1 tsp olive oil
salt, pepper & nutmeg
1 tsp vegetable oil for greasing dish
125 g green lasagne sheets
1 tsp grated Parmesan cheese
1 tsp butter or margarine
1. Slice the tomatoes and mix with the diced onion and
ham, garlic, minced beef and tomato puree. Season
and steam with lid on.
7-9 min.
800 W
2. Mix together the cream, milk, Parmesan cheese, herbs
and oil. Season.
3. Grease the dish and cover the base with 1/3 of the
pasta sheets. Spread half of the meat mixture on top
of the pasta and cover with some of the cheese sauce.
Lay another
1 / 3 of the pasta on top of this, followed by
the meat mixture and some sauce. Finish with the last
1 / 3 of the pasta covered with a lot of sauce and top
with grated Parmesan. Add butter slivers and cook
with lid on.
15-17 min.
560 W
Leave the lasagne 5 to 10 minutes to stand after
cooking.
2. AG-61+62D-UK English 20/05/2004 15:31 Page 35