42
VEGETABLES, NOODLES, RICE AND PASTA
Germany
COURGETTES - NOODLES - GRATIN
Total cooking time 30-38 minutes
Utensils:
Bowl with lid (2 l capacity)
Soufflé dish (approx 26 cm long)
Ingredients
500 ml water
1/2
tsp oil
80 g
macaroni
salt
400 g tinned tomatoes, chopped
3
onions (150 g), finely chopped
basil
thyme
salt and pepper
450 g courgettes, sliced
150 g soured cream
2
eggs
100 g grated Cheddar cheese
1. Place the water, oil and salt into the bowl, cover
and bring to the boil.
3-5 Min.
800 W
2
.
If you have the sort of macaroni that is is sold in
long strips, break it up into small pieces, add to
the boiling water, stir and cook.
9-11 Min.
240 W
Drain the past and allow to cool.
3. Mix the tomatoes and the onions and season
well. Grease the dish. Place the macaroni into the
dish and pour the tomato sauce on top. Place the
slices of courgette on the top of that.
4. Beat the soured cream with the eggs and pour
over the dish. Sprinkle the grated cheese on top.
1.
14-16 Min.
800 W
and then
2.
4-6 Min.
560 W
Allow the dish to stand for 5-10 minutes after
cooking.
Spain
STUFFED POTATOES
Total cooking time 13-17 minutes
Utensils: Bowl with lid (2 l capacity)
China plate
Ingredients
4
medium sized potatoes (400 g)
100 ml water
60 g
ham, cut into fine cubes
1/2
onion (25 g) finely cubed
75-100 ml milk
2 tbsp
grated Parmesan cheese (20 g)
salt & pepper
2 tbsp
grated Emmental cheese
1. Place the potatoes in a dish, add the water, cover
and cook. Rearrange halfway through cooking.
9-11 Min.
800 W
Leave to cool.
2. Cut the potatoes lengthwise and carefully remove the
potato from the skin. Mix the potato with the ham,
onion, milk and Parmesan cheese to an even
consistency. Season with salt and pepper.
3. Fill the potato skins with potato mixture and sprinkle
with Emmental cheese. Place potatoes on a plate
and cook.
4-6 Min.
800 W
After cooking, leave to stand for approximately 2
minutes.
R-6781J English CkBk 31/08/2004 16:16 Page 42