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51
STUFFED POTATOES
Spain : Patatas Rellenas
Total cooking time: approx. 10 - 14 minutes
Utensils: Bowl with lid (2 litre capacity)
China
Spain : Patatas Rellenas
Total cooking time: approx. 10 - 14 minutes
Utensils: Bowl with lid (2 litre capacity)
China
plates
Ingredients
4
4
Medium-sized potatoes (400 g)
100 ml Water
60g Ham,
60g Ham,
finely
diced
1
/
2
Onion (25 g), finely chopped
75-100 ml Milk
2 tbsp Grated Parmesan cheese (20 g)
Salt
Pepper
2 tbsp Grated Emmental cheese
2 tbsp Grated Parmesan cheese (20 g)
Salt
Pepper
2 tbsp Grated Emmental cheese
Procedure
1. Put the potatoes in the bowl, add the water, cover and
1. Put the potatoes in the bowl, add the water, cover and
cook on the centre of the oven floor (position 1). Turn
once during cooking.
once during cooking.
7 - 9 min. MICRO 100P
Allow to cool.
2. Halve the potatoes lengthways and carefully scoop out
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.
Parmesan until it is smooth. Season with salt and pepper.
3. Fill the potato skins with the mixture, top with the
grated Emmental, place on the plates and cook on the
centre of the oven floor (position 1).
centre of the oven floor (position 1).
3 - 5 min. MICRO 100P
Leave the potatoes to stand for about 2 minutes after
Leave the potatoes to stand for about 2 minutes after
cooking.
PEARS IN CHOCOLATE SAUCE
France : Poires au chocolat
Total cooking time: approx. 8 - 14 minutes
Utensils: Bowl with lid (2 Iitre capacity)
France : Poires au chocolat
Total cooking time: approx. 8 - 14 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Bowl with lid (1 Iitre capacity)
Ingredients
4 Pears
4 Pears
(600
g)
60 g
Sugar
1
Packet of vanilla sugar (10 g)
1 tbsp Pear liqueur, 30% proof
150 ml Water
130 g Plain chocolate, broken into pieces
100 g Crème fraiche
150 ml Water
130 g Plain chocolate, broken into pieces
100 g Crème fraiche
Procedure
1. Peel the pears, keeping them whole.
2. Put sugar, vanilla sugar, liqueur and water into the bowl.
1. Peel the pears, keeping them whole.
2. Put sugar, vanilla sugar, liqueur and water into the bowl.
Stir and heat on the centre of the oven floor (position 1).
1 - 2 min. MICRO 100P
3. Place the pears in the juice, cover and cook on the
3. Place the pears in the juice, cover and cook on the
centre of the oven floor (position 1).
8 - 10 min. MICRO 100P
Take the pears out of the juice and allow to cool.
4. Put 50 ml of the juice in the small bowl, add the
Take the pears out of the juice and allow to cool.
4. Put 50 ml of the juice in the small bowl, add the
cream and chocolate. Cover and heat on the centre of
the oven floor (position 1).
the oven floor (position 1).
1 - 2 min. MICRO 100P
5. Stir the sauce well and pour over the pears to serve.
Tip: You could also serve this with vanilla ice cream.
5. Stir the sauce well and pour over the pears to serve.
Tip: You could also serve this with vanilla ice cream.
Drink and Desserts
RECIPES
LASAGNE
Italy : Lasagne al forno
Total cooking time: approx. 23 - 28 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Italy : Lasagne al forno
Total cooking time: approx. 23 - 28 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow rectangular gratin dish
(approx. 20x20x6 cm)
Ingredients
300 g Tomatoes, tinned
50 g
Ham, finely diced
1
Onion (50 g), finely chopped
1 Garlic
clove,
crushed
250 g Minced beef
2 tbsp Tomato puree (30 g)
Salt and pepper
Oregano, thyme, basil
150 ml Crème fraiche
100 ml Milk
50 g
Grated Parmesan cheese
1 tsp
Chopped mixed herbs
1 tsp
Olive oil
Salt, pepper and nutmeg
1 tsp
Vegetable oil for greasing dish
125 g Green lasagne sheets
1 tsp
Grated Parmesan cheese
1 tsp
Butter or margarine
Procedure
1. Slice the tomatoes and mix with the diced onion and
1. Slice the tomatoes and mix with the diced onion and
ham, garlic, minced beef and tomato puree. Season,
cover the dish and cook on the centre of the oven floor
(position1). Stir once during cooking.
cover the dish and cook on the centre of the oven floor
(position1). Stir once during cooking.
6 - 8 min. MICRO 100P
2. Mix together the cream, milk, Parmesan cheese, herbs
2. Mix together the cream, milk, Parmesan cheese, herbs
and oil. Season.
3. Grease the dish and cover the base with
1/3
of the
pasta sheets. Spread half of the meat mixture on
top of the pasta and cover with some of the cheese
sauce. Lay another
top of the pasta and cover with some of the cheese
sauce. Lay another
1/3
of the pasta on top of this,
followed by the meat mixture and some sauce. Finish
with the last
with the last
1/3
of the pasta covered with a lot of
sauce and top with grated Parmesan. Place butter
flakes on top. Place the gratin dish into the glass tray
in lower position (position 2) and cook.
flakes on top. Place the gratin dish into the glass tray
in lower position (position 2) and cook.
17 - 20 min. COMBI LOW 50P
Leave the lasagne 5 to 10 minutes to stand after
Leave the lasagne 5 to 10 minutes to stand after
cooking.
SUK AX1100M_eng.indd 51
SUK AX1100M_eng.indd 51
10.9.8 4:58:14 PM
10.9.8 4:58:14 PM
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