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Serve with rice.
Potato dish with onion and herbes de provence
Approx. 400 g potatoes
1 finely chopped onion
1 tsp herbes de provence
25 g butter
½ dl water
2 tbsp white wine
Salt
Freshly ground pepper
How to do it:
1. Cut the peeled potatoes into thin slices and put them in a tray with chopped onion. Add
liquid.
2. Sprinkle with spices and add butter in small lumps.
3. Cover the tray, put it in the oven, and cook at full effect for 12 min.
4. If the microwave oven offers a grill feature, the potatoes can subsequently be grilled for
2 min. or until the surface turns slightly golden brown.
5. Allow the dish to rest under cover for 5 min. before serving.
The potato dish is well suited for fried meat dishes.
Carrots with spicy dressing (2 pers.)
400 g carrots
25 g butter
1 tsp sugar
1 tsp ground nutmeg
1½ dl water
3 dl. 38% sour cream
Salt
White pepper
Juice from ¼ lemon
2 tbsp Maizena light sauce thickener
Garnish: Chopped herbs, e.g. parsley, chives, chervil, thyme, marjoram, or oregano.
How to do it:
1. Clean and rinse the carrots. Cut them into thin shreds, approximately 5 cm long. Put the
carrots in a large bowl.
2. Melt the butter in a small covered bowl in the oven at full effect for about ½ min.
3. Whip water, sour cream, ground nutmeg, and sugar together and add salt, pepper, and
lemon juice to taste.
4. Pour the melted butter into the mixture and pour it over the carrots. Carefully add
Maizena while stirring.
5. Put the lid on and steam the dish at full effect for 10 min.
6. Allow the dish to rest under cover for 5 min. before serving and garnish with fresh
chopped herbs.
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2012-05-21 14:30:59
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