GB-37
EN
GLISH
VEGETABLES, POTATOES AND CASSEROLES,
RICE AND DUMPLINGS
Germany
COURGETTE AND NOODLE
PUDDING
Total cooking time: approx. 30-38 minutes
Dish: Dish with cover (2 l capacity)
Casserole dish (approx. 26 cm long)
Ingredients
500 ml Hot water
1/2
tsp Oil
80 g
Macaroni
Salt
400 g Tomatoes, Canned, cut into pieces
3
Onions (150 g), Chopped finely
Basil, Thyme, Salt, Pepper
400 g Courgettes, in slices
150 g Sour cream
2 Eggs
100 g Grated Cheddar
1. Add water, oil, and salt in a bowl and cook with
covered lid.
3-5 Min.
100 P
2. Break the macaroni into pieces, add, stir and
allow to soak.
9-11 Min.
30 P
Drain the noodles and let them cool.
3. Stir the tomatoes with the onions and season well.
Add the macaroni to the casserole dish and pour
the tomato sauce over them. Put courgettes slices
on top.
4. Beat the sour cream with the eggs and pour over
the casserole. Sprinkle the grated cheese over this
and cook.
1.
23-25 Min.
100 P
in addition
2.
ca. 5 Min.
70 P
Allow the casserole to stand for approx. 5-10
minutes after cooking.
Spain
STUFFED POTATOES
Patatas Rellenas
Total cooking time: 13-17 minutes
Dish:
Dish with cover (2 l capacity)
Porcelain place
Ingredients
4
Medium-sized potatoes (400 g)
100 ml
Water
60 g
Ham, finely diced
1/2
Onion (25 g), chopped finely
75-100 ml Milk
2 tbsp
Grated Parmesan cheese (20 g)
Salt
Pepper
2 tbsp
Grated Emmental cheese
1. Place the potatoes in the dish, add the water and
cook while covered. Stir once during the process.
9-11 Min.
100 P
Let the food cool.
2. Halve the potatoes lengthways and hollow them
out carefully. Stir the mashed potato together with
the ham, onion, milk and Parmesan cheese into a
smooth mash. Season with salt and pepper.
3. Fill the mash into the potatoes halves, sprinkle with
Emmental, place on the plate and cook.
4-6 Min.
100 P
Let the potatoes stand for approx. 2 minutes after
cooking.
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