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26
Stuffed potatoes
1. Pierce the potatoes and place in a bowl, add
the water, cover and cook. Turn once during
cooking.
8-10 min. 800 W
Allow to cool.
2. Halve the potatoes lengthways and carefully
scoop out the flesh. Mix the potato with the
ham, onion, milk and Parmesan until it is
smooth. Season with salt and pepper.
3. Fill the potato skins with the mixture, top with
the Emmental, place in the flan dish and
cook.
4-6 min. 800 W
After cooking, stand for approx. 2 min.
Utensils: Bowl with lid (2 l capacity)
Flan dish
4 medium-sized potatoes (400 g)
100 ml water
60 g ham, finely diced
25 g onion, finely chopped
75-100
ml
milk
20 g Parmesan cheese, grated
salt and pepper
20 g Emmental cheese, grated
Pears in chocolate sauce
1. Place the sugar, vanilla sugar, pear liqueur
and water into the bowl, stir, cover and cook.
1-2 min. 800 W
2. Place the pears in the liquid, cover and cook.
9-11 min. 800 W
Take the pears out of the cooking liquid, and
place in the refrigerator.
3. Put 50 ml of the cooking liquid into the
smaller bowl. Add the chocolate and crème
fraîche, cover and cook.
2-3 min. 800 W
4. Stir the sauce well, pour over the pears and
serve.
Utensils: Bowl with lid (2 I capacity)
Bowl with lid (1 I capacity)
4 whole pears, peeled (600 g)
60 g sugar
10 g vanilla sugar
1 tbsp pear liqueur
150 ml water
130 g dark chocolate, chopped
100 g crème fraîche
Lasagne
1. Chop the tomatoes, mix with the ham and
onion, garlic, minced meat and tomato
puree. Season, cover and cook.
7-9 min. 800 W
2. Mix the crème fraîche 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. Cover the pasta with sauce and
sprinkle with Parmesan cheese. Cook with
the lid on.
15-17 min. 560 W
After cooking, stand for approx. 5-10 min.
Utensils: Bowl with lid (2 l capacity)
Shallow square gratin dish with lid
(approx. 20 x 20 x 6 cm)
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 purèe
salt and pepper
150 ml crème fraîche
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
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