En-66
Ingredients
1 tbsp butter
1 onion, chopped
50 g diced bacon
500 g leeks
500 g potatoes
100 ml white wine
100 ml stock
Salt, pepper, nutmeg
1 smoked sausage
A little cream
A little cumin
Preparation
Put the butter, onions and bacon in a casserole
dish, cover and cook on full power for 3 minutes.
Wash the leeks and cut into rounds 3 cm thick.
Peel and dice the potatoes. Add the vegetables to
the onions. Then add the wine, stock, seasoning
and nutmeg and mix thoroughly. Remove the
skin from the sausage, place it on top of the veg-
etables, cover and cook on the "Vegetable" setting
(according to the weight). Allow to stand for 5
minutes before serving. Finish off with the cream
and flavour with the cumin.
Smoked sausage and leek hotpot
Cooking time: around 12 minutes
Side dishes and light suppers
Ingredients
1 portion instant
mashed potato
1/2
l water/milk
20 g butter
150 g diced bacon
3-4 slices of "raclette"
[e.g. Gruyère] cheese
Salt, pepper, nutmeg
Preparation
Heat the milk and water mixture on full power
for 4 minutes. Add the instant mashed potato
and butter. Stir, season with [salt and] pepper
and add the nutmeg.
Cook the diced bacon between two sheets of
paper towelling on full power for 3 minutes. Place
on top of the mashed potato. Place the slices of
cheese on top. Place the dish on the metal tray
and cook on Grill 1 for 7 minutes.
«Ofetori» Mashed potatoes with
cheese and bacon
Cooking time: around 15-18 minutes
