76
Vegetables
ingredients Ratatouille
Flan
approx 23 min
SERVES 6
700
g
- 800
g
of frozen mix
of Mediterranean vegetables
or Ratatouille,
5 tbsp couscous medium,
5 eggs,
1 tbsp cream,
150
g
Spanish chorizo,
70
g
grated emmental,
salt and pepper.
1 Pyrex® dish
(22 cm diameter)
+ 1 large mixing bowl.
Cook the frozen Ratatouille Mix with the couscous, covered in the
Pyrex® dish for 11 to 12 mins. on HIGH power. Whisk the eggs with
cream in the bowl. Add the diced chorizo, with grated cheese and
cooked vegetable mixture. Mix thoroughly, season to taste and pour
in the Pyrex® dish. Place on ceramic plate and cook 10 to 12 mins on
COMBINATION Grill 1 + MEDIUM power. Serve warm or cold.
ingredients
Porcini Mushrooms Risotto
approx 25 min
SERVES 4
40
g
dried Porcini
mushrooms,
1 onion,
50
g
butter,
250
g
Arborio rice,
1 garlic clove,
500 ml hot water with 1
vegetable stock cube added,
basil leaves, chopped,
30
g
parmesan.
Dish: 1 casserole (3 litres)
+ 1 small bowl.
Soak the mushrooms for at least 2 hours with 400 ml warm water
(preferably overnight); cook the chopped onion with butter in the
bowl, covered on HIGH power for 2 mins. 30 s. Mix in the casserole
with rice. Cover and cook on HIGH power 1 minute. Add peeled and
crushed garlic, half the vegetable stock and half the mushrooms‘
soaking water. Cover and cook 4-5 min on HIGH power and 15 min
on SIMMER power, adding the remaining stock and mushrooms’
soaking water halfway through cooking time. Add the chopped
mushrooms and basil leaves 3 minutes before the end, adding a few
spoonfuls of hot water if needed. Add parmesan. Season to taste and
leave the risotto to stand, covered, for
8 min before stirring with a fork.
ingredients
Quinoa tabbouleh with
mint
approx 28 min
SERVES 6-8
300
g
quinoa,
2 courgettes,
300
g
frozen peas,
1 bunch of mint,
100 ml olive oil,
juice of 2 lemons,
salt, pepper.
Dish: 1 large bowl + 1
medium bowl
To be prepared the day before it is eaten. Weigh out the quinoa in a
large bowl and cook it with twice the volume of salted hot water,
fi
rstly
for 5 minutes on HIGH power then on SIMMER power for approx. 10-
15 minutes. Drain and leave to cool. Meanwhile chop the courgettes
fi
nely. Cover the chopped courgettes and frozen peas with water in
a bowl and blanche on HIGH power for approx. 6 to 8 minutes. Drain
well and leave to cool. Remove the mint leaves from the stalk and
mix with the olive oil and lemon juice. Add this mixture to the quinoa,
courgette and pea mixture. Check the seasoning and leave to rest for
several hours before serving.
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