ENGLISH
155
RECIPES
SOLE FILLETS
Total cooking time: approx. 13-16 minutes
Utensil: shallow,oval oven dish with microwave
cling film (approx. 26 cm long)
Ingredients
400 g sole fillets
1
lemon, whole
2
tomatoes (150 g)
1 tsp
butter or margarine for greasing
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt & pepper
4 tbsps white wine (30 ml)
2 tbsps butter or margarine (20 g)
1. Wash the sole fillets and pat them dry. Remove
any bones.
2. Cut the lemon and the tomatoes into thin slices.
3. Grease the oven dish with butter. Place the fish
fillets inside and drizzle the vegetable oil over
them.
4. Sprinkle parsley over the fish, place the tomato
slices on top and season. Place the lemon slices
on top of the tomatoes and pour the white wine
over them.
5. Place small pats of butter on top of the lemon,
cover and cook.
13-16 min.
800 W
After cooking allow the fish fillets to stand for
approx. 2 minutes.
Tip: This recipe can also be used for Haddock,
Halibut, Mullet, Plaice or Cod.
BRAISED LAMB WITH GREEN BEANS
Total cooking time: approx. 20-24 minutes
Utensil: shallow oval soufflé mould with lid
(about 26 cm long)
Ingredients
1-2
tomatoes (100 g)
400 g lamb, boned
1 tsp
butter or margarine for greasing the bowl
1
onion (50 g), finely chopped
1
clove garlic, crushed
salt & pepper
sugar
250 g tinned green beans
1. Skin and remove the stalks of the tomatoes, then
purée in a blender or food processor.
2. Cut the lamb into large chunks. Grease the bowl
with butter. Add meat, onions and garlic, season,
cover and cook.
9-11 min.
800 W
3. Add beans and puréed tomatoes to the meat,
cover and continue cooking.
11-13 min.
560 W
After cooking, leave the lamb to stand for
approximately 5 minutes.
Tip: If you prefer to use fresh beans, these should
be pre-cooked.
RATATOUILLE
Total cooking time 19-21 minutes
Utensils: Bowl with lid (2 l capacity)
Ingredients
5 tbsp olive oil (50 ml)
1 clove garlic, crushed
1
onion (50 g), sliced
1
small aubergine (250 g), cut into cubes
1
courgette (200 g), into cubes
1
pepper (200 g), cut into large cubes
1
small fennel (75 g) cut into large cubes
1
bouquet garni
200 g tinned artichoke hearts, cut into quarters
salt & pepper
1. Place the olive oil and garlic clove in the bowl.
Add the prepared vegetables, except the
artichoke hearts, and season with pepper. Add
the bouquet garni, cover and cook, stirring once.
19-21 min.
800 W
For the last 5 minutes, add the artichoke hearts
and heat.
2. Season the ratatouille to taste with salt and
pepper. Remove the bouquet garni before
serving. After cooking, leave the ratatouille to
stand for around 2 minutes.
Tip: Ratatouille can be ser ved hot with meat
dishes. Ser ved cold, it also makes an
excellent starter.
Tip: A bouquet garni consists of: one stalk of
parsley, a bunch of herbs suitable for
seasoning soup, one stalk of lovage, one stalk
of thyme, several bay leaves.
5. ZD-22D-EU English 16/01/2006 12:14 Page 155
