/GB-25
RECIPES
Italy
LASAGNE
Total cooking time 22-27 minutes
Utensils: Bowl with lid (2 l capacity)
shallow square soufflé mould with lid
(approx 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g
ham, finely cubed
1
onion (50 g), finely chopped
1
clove of garlic, crushed
250 g minced meat (beef)
2 tbsp mashed tomato (30 g)
salt,
pepper
oregano, thyme, basil, nutmeg
150 ml cream (crème fraîche)
100 ml milk
50 g
grated Parmesan cheese
1 tsp
mixed chopped herbs
1 tsp
olive oil
1 tsp
vegetable oil to grease the mould
125 g lasagne verde
1 tbsp grated Parmesan cheese
1 tbsp butter or margarine
1. Cut the tomatoes into slices, mix with the ham and
onion, garlic, minced meat and mashed tomato.
Season and cook with the lid on. Stir during
cooking.
7-9 Mins
. 800 W
2. Mix the cream with the milk, Parmesan cheese,
herbs, oil, and spices.
3. Grease the soufflé mould and cover the bottom of
the mould with about
1
/
3
of the pasta. Put half of
the minced meat mixture on the pasta and pour
on some sauce. Put an additional
1
/
3
of the pasta
on top followed by another layer of the minced
meat mixture and some sauce, finishing with the
remaining pasta on top. Finally, cover the pasta
with lots of sauce and sprinkle with Parmesan
cheese. Place butter flakes on top and cook with
the lid on.
15-16 Mins
. 560 W
After cooking, let the lasagne stand for
approximately 5-10 minutes.
France
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.
18-20 Mins
. 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 served hot with meat dishes.
Served cold, it also makes an excellent starter.
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.
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