17
RECIPES FOR EXPRESS COOK MENUS
ENGLISH
CHICKEN PAN W ITH VEGETABLES (EC-5)
Spicy chicken fricassee
Ingredients
0,5 kg 1,0 kg
60 g 120 g long grain rice (parbo iled)
1 1 sachet saffron
25 g 50 g onion (sliced)
50 g 100 g red pepper (in strips)
50 g 100 g leek (in strips)
150 g 300 g fillet o f chicken breast (cubed)
pepper, paprika po wder
10 g 20 g butter or margarine
150 ml 300 ml meat stock
Preparation
1. Mix the rice and saffron and place in the
greased dish.
2. Mix the onions, red pepper, leek and chicken.
Season and place on the rice.
3. Put butter on the to p.
4. Pour the sto ck over and co ver with microwave
foil and co o k on EXPRESS CO O K EC-5 ,
“Chicken Pan with Veg etables” .
5. After cooking, let stand for 5-10 minutes.
GRATIN ATED FISH FILLET (EC-7)
Fish gratin Italian style
Ingredients
0,5 kg 1,0 kg
200 g 430 g fish fillet
1
/
2 tbsp 1 tbsp lemon juice
1
/
2 tbsp 1 tbsp anchovy butter
30 g 50 g Gouda (grated)
salt and pepper
150 g 300 g fresh to matoes
1 tbsp 1
1
/
2
tbsp chopped mixed herbs
100 g 180 g Mo zarella
1
/
2 tbsp
3
/
4 tbsp basil (chopped)
Preparation
1. W ash and dry the fish and sprinkle with lemon
juice, salt and grease with anchovy butter.
2. Place in a gratin dish.
3. Sprinkle the G o uda over the fish.
4. Wash the tomato es and remove the stalk-spo re.
Cut into slices and place o n top o f the cheese.
5. Season with salt, pepper and the mixed herbs.
6 . Drain the Mozarella, cut into slices and place o n
the tomato es. Sprinkle the basil over the cheese.
7. Place the gratin dish on the turntable and co o k
on EXPRESS CO O K EC-7, “G ratinated fish fillet”.
8. After cooking let stand for approx. 5 minutes.
Preparation
1. Mix together the minced meat, o nion, egg and
the breadcrumbs. Season with salt and pepper.
Place the meat do ugh into a casserole dish.
2. Mix the meat stock with the tomato purée.
3. Add the liquid, po tato es, carro ts and parsley to
the meat, mix it up well.
4. Cover and co ok on EXPRESS CO O K EC-6 ,
“Mince and O nion”.
5. W hen the oven sto ps and the audible signals
sound, stir and re-cover.
6. After cooking, stir and stand for approx. 5
minutes. Sprinkle with parsley and serve.
MINCE AN D ONION (EC-6)
Ingredients
0,5 kg 1,0 kg
150 g 300 g minced meat (
1
/
2 beef,
1
/
2 pork)
50 g 100 g onion (finely chopped)
1
/
2
1 egg
15 g 30 g white breadcrumbs
salt and pepper
115 ml 230 ml meat stock
20 g 40 g tomato purée
65 g 125 g po tatoes (finely cho pped)
65 g 125 g carro ts (finely chopped)
1
/
2 tbsp 1 tbsp parsley (chopped)
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