32
Recipes
Stuffed ham
U
tensils: Bowl with lid (2 l capacity)
Oval gratin dish (approx. 26 cm long)
Ingredients
150 g leaf spinach, chopped
150 g fromage frais, 20 % fat content
50 g Emmental cheese, grated
pepper, paprika
8 slices cooked ham (400 g)
125 ml water
125 ml cream
20 g flour
20 g butter or margarine
10 g butter or margarine to grease the dish
1
. Mix the spinach with the cheese and fromage frais, season
to taste.
2. Place a tablespoon of the filling on top of each slice of the
cooked ham, and roll up. Secure the ham with a wooden
skewer.
3. Make a béchamel sauce; to do this, pour the water and
cream into a bowl and heat.
2-4 min. 900 W
Mix the flour and butter to make a roux, add to the liquid,
and whisk until disolved. Cover, cook until thick.
1-2 min. 900 W
Stir and taste.
4. Place the sauce into the greased dish, place the filled rolls
of ham into sauce and cook with lid.
10-12 min. 630 W
After cooking, stand for approx. 5 min.
Lasagne
Utensils: Bowl with lid (2 I capacity)
Shallow square dish with lid
(approx. 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g ham, chopped
50 g onion, finely chopped
1 clove of garlic, crushed
250 g minced beef
2 tbsp tomato puree
salt, pepper
150 ml crème fraiche
100 ml milk
50 g Parmesan cheese, grated
1 tsp mixed chopped herbs
1 tsp olive oil
1 tsp vegetable oil to grease the dish
125 g lasagne verde
1 tbsp Parmesan cheese, grated
1. Chop the tomatoes, mix with the ham and onion, garlic,
minced beef and tomato puree. Season, cover and cook.
5-8 min. 900 W
2. Mix the crème fraiche with the milk, Parmesan cheese,
herbs, oil and spices.
3. Grease the dish and cover the bottom with about 1/3 of
the pasta. Put half of the minced meat mixture on the
pasta and pour on some sauce. Repeat and finish with the
remaining pasta on top. Cover the pasta with lots of sauce
and sprinkle with Parmesan cheese. Cook with the lid on.
13-17 min. 630 W
After cooking, stand for approx. 5-10 min.
Courgette and noodle gratin
Utensils: Gratin dish (approx. 26 cm long)
Ingredients
80 g macaroni, cooked
400 g tinned tomatoes, chopped
150 g onion, finely chopped
basil, thyme, salt, pepper
1 tbsp oil to grease the dish
450 g courgettes, sliced
150 g sour cream
2 eggs
100 g Cheddar cheese, grated
1. Mix the tomatoes with the onions and season well. Add the
macaroni. Pour the tomato sauce over the macaroni and
spread the courgette slices on top.
2. Beat the sour cream and the eggs and pour over the gratin.
Sprinkle the grated cheese on top. Place on the low rack and
cook.
18-21 min. 900 W
7-8 min. 630 W
After cooking, stand for approx. 5-10 min.
To Next Page
Loading...
