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1. AG-71+72D-EU English
Recipes
Lasagne al forno
Total cooking time: approx. 18-25 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow, square gratin dish with lid
(approx. 20 x 20 x 6 cm)
Ingredients
300 g
canned 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
150 ml cream (crème fraîche)
100 ml
milk
50 g
grated Parmesan cheese
1 tsp
mixed chopped herbs
1 tsp
olive oil
salt & pepper, nutmeg
1 tsp
vegetable to grease the dish
125 g
green flat pasta
1 tbsp
grated Parmesan cheese
1 tbsp
butter or margarine
Tagliatelle with cream & basil sauce
2 portions
Total cooking time: approx. 16-22 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Round soufflé dish (approx. 20 cm diam.)
Ingredients
1 I
water
1 tsp
salt
200 g
tagliatelle
1
clove of garlic
15-20
basil leaves
200 g
cream (crème fraîche)
30 g
grated Parmesan cheese
salt & pepper
Bread dumplings
5 portions
Total cooking time: approx. 8-11 minutes
Utensils: Bowl with lid (1 Iitre capacity)
5 cups or pudding moulds
Ingredients
2 tbsp
butter or margarine (20 g)
1
onion (50 g), finely chopped
500 ml milk
200 g
dried bread cubes
(from approx. 5 bread rolls)
3
eggs
22/11/2005
15:05
Page 33
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
1
mould with about
/
of the pasta. Put half of the
3
minced meat mixture on the pasta and pour on some
1
sauce. Put an additional
/
of the pasta on top
3
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.
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.
1. Cut the bread rolls into small cubes and soak in the milk.
2. Divide the fat on the bottom of the bowl and add the
chopped onion. Cover and cook.
1-2 min.
900 W
3. Add the onion to the bread cubes. Beat the eggs, add
them and mix well to form a workable paste. If
necessary add a little milk.
4. Divide the paste equally into 5 cups or pudding
moulds, cover with microwave cling film, arrange on
the edge of the turntable and cook.
6-8 min.
900 W
Allow the dumplings to stand for about 2 minutes after
cooking. Turn the dumplings into a plate before serving.
UK
33
