E – 23
Menu
No.
Menu
Quantity
Procedure
HF-4
Vegetable Couscous
Ingredients:
60 g
red onion, sliced
1 clove
garlic,
crushed
100 g aubergine, cut into 1 cm cubes
100 g courgettes, cut into 1 cm cubes
100 g yellow pepper, cut into chunks
100 g red pepper, cut into chunks
100 g button mushrooms, cut into
quarters
1 tsp
olive oil
150 ml vegetable stock, cold
125 g couscous
seasoning to taste
1 tbsp lemon juice
2 Serves
Place the vegetables, oil and vegetable
stock into a casserole dish and mix well.
Cover the dish with a lid and cook on
HEALTHY FOODS HF-4,
“Vegetable
Couscous”.
When the oven stops, the audible signals
sound and the indicator “CHECK” is
displayed, add the couscous, mix until
w e l l c o m b i n e d a n d c o n t i n u e t o
cooking.
After cooking stir in the lemon juice and
season to taste.
Tip: Serve with a yoghurt sauce.
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HF-5
Spinach and Ricotta Cannelloni
Ingredients:
100 g defrosted spinach, well drained
175
reduced fat ricotta cheese
salt, pepper and ground nutmeg
to
taste
6 instant
cannelloni
tubes
250 g ready made tomato basil pasta
sauce
15 g
Parmesan cheese, grated
2 Serves
Mix together spinach and ricotta cheese.
Season with salt, pepper and ground
nutmeg.
Fill the cannelloni tubes with the mixture.
Place the tubes in a single layer into a
square gratin dish.
Pour the pasta sauce evenly over the
cannelloni tubes. Please ensure that all
sections of the tubes are covered with
sauce.
Sprinkle the cannelloni with the freshly
grated Parmesan cheese and cook on
HEALTHY FOODS HF-5,
“Spinach and
Ricotta Cannelloni”. Do not cover.
After cooking, leave to stand for 3 minutes
before serving.
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HF-6
Stuffed Peppers
Ingredients:
2
red peppers ( approx. 450 g)
1 egg
10-15 g bread crumbs
75 g
Emmenthal cheese, grated
60 g
onion, diced
100 g fresh mixed mushrooms, sliced
1 tbsp lemon balm, fi nely chopped
1 tbsp parsley, fi nely chopped
salt, pepper and ground nutmeg
10 g
butter or margarine for greasing
the
pan
For the sauce:
150 g canned, pureed tomatoes
50 g
crème fraîche
75 ml white wine
herbs of the provence
2 Serves
Cut the red pepper lengthwise into half,
remove the stalks and pins, wash and
dry.
In a bowl, beat the egg and add the
cheese, bread crumbs, onions, mushrooms
and herbs. Season with salt, pepper and
nutmeg.
Fill the red peppers with the mixture.
Place the stuffed pepper in a greased
shallow round gratin dish and cook on
HEALTHY FOODS HF-6,
“Stuffed
Peppers”. Do not cover.
Meanwhile mix together the pureed
tomatoes with crème fraîche, white
wine and herbs.
When the oven stops, the audible
signals sound and the indicator
“CHECK” is displayed, add the sauce
and continue to cook.
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Healthy Foods Menu Guide
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9/22/09 11:17:32 AM
9/22/09 11:17:32 AM
